Halé Sofia Schatz
International author, educator and consultant, Halé focuses on cultivating the essential connections between nourishment, health, and spiritual awareness.
More about Halé...
Inspiration
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Nurturing Our Potential to Flower
Posted on July 2, 2004 | No CommentsMy garden is one of my greatest teachers. At this point in the summer, it is lush and overgrown from all the rain we’ve had these last months. No matter... -
Ginger-Leek Miso Soup
Posted on September 3, 2003 | No CommentsServes 6 Preparation: 15 minutes Cooking Time: 30 minutes Seasons: All 4 small leeks 1 teaspoon extra-virgin olive oil 2 onions, thinly sliced and cut into half-moon strips 2 carrots,... -
Roasted Rutabaga with Beets
Posted on September 3, 2003 | No CommentsServes 6 Preparation: 15 minutes Cooking Time: 60 minutes Seasons: Fall/Winter Roasted root vegetables have become my fall and winter mainstay. There’s nothing like the earthiness of roasted root vegetables... -
Stuffed Dumpling Squash with Hiziki
Posted on September 3, 2003 | No CommentsServes 4-6 Preparation Time: 20 minutes Cooking Time: 50 minutes Seasons: Fall/Winter 3 dumpling squashes, halved and seeded 2 tablespoons extra-virgin olive oil dulse granules or 1/4 teaspoon salt 1... -
Tofu Spread with Sun-Dried Tomatoes and Olives
Posted on July 3, 2003 | No CommentsServes 4-6 Preparation: 15 minutes Seasons: Summer/Fall 1 pound firm tofu, crumbled 1/4 cup sun-dried tomatoes, soaked in hot water and drained 1/2 cup pitted black olives, rinsed in water... -
Mediterranean Black-Eyed Peas
Posted on June 3, 2003 | No CommentsServes 4 Preparation: 10 minutes 2 cups cooked or canned black-eyed peas, drained 1 small red onion, diced 2 cloves garlic, peeled and minced juice of 3 lemons 3 tablespoons... -
Shiitake Mushroom Soup with Mustard Greens
Posted on April 3, 2003 | No CommentsThe addition of these fresh greens really wake up this soup, and make it a terrific spring tonic with cleansing benefits, such as stimulating the liver. Serves 4 Preparation Time:... -
Asparagus Soup
Posted on March 23, 2003 | No CommentsServes 4–6 2 medium onions, diced 18–20 stalks asparagus (tough bottoms of the stalk discarded), chopped 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil Mineral Broth or water 4–6... -
Carrot-Daikon Sprout Salad
Posted on March 23, 2003 | No CommentsServes 2–4 1 cup coarsely grated daikon radish 1 cup coarsely grated carrot 1/2 cup sunflower sprouts (clover, broccoli, or alfalfa sprouts may be substituted) 1–2 lemons or limes, juiced... -
Sweet Potato Fries
Posted on March 23, 2003 | No CommentsServes 2–4 4 sweet potatoes, cut into 1/2 inch wide strips (french-fry cut) 2–3 tablespoons extra-virgin olive oil Fresh or dried rosemary (optional) Sea salt or dulse sprinkles to taste...
