ROOT STEW FOR STRONG BONES

Copyright Gabriele Kushi with www.kushiskitchen.com
Copyright excerpts from Gabriele Kushi's book Embracing Menopause Naturally

Ingredients:

2 Tsps olive oil

1 cup of onions, chopped

4 cups of vegetable broth or spring water

1-cup mushrooms, quartered

2 cups root vegetables: carrots, parsnip, and burdock, cubed

¼ cup winter squash, Hokkaido or buttercup squash

1 cake of cubed tofu

½ cup of wakame seaweed, soaked and cut small

Seasoning: 2 Tbsp. barley miso paste, diluted with warm water

2 tsp. soy sauce

½ cup of tahini

1 Tbsp. of umeboshi vinegar

Preparation: First sauté the onions in olive oil, then the mushrooms and the root vegetables then add 4 cups of broth or spring water and cook for ½ hour or till tender. Then add tofu, wakame and seasonings and continue to simmer on low flame for 5 minutes.

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