Here in the Northeast the winds are blowing cold and almost all the leaves are now composting the soil. These months continue to be governed by Metal elements of the Five Elements theory of Chinese medicine. Lung/Large Intestine is dominant and root vegetables are the perfect food for strengthening large intestine.

Recently I drove over to Howling Wolf Farm in Hope, NJ to pick up an assortment of root vegetables and greens for my classes. I returned home with a box filled with turnips, celeriac, sweet and white potatoes, red and white radish, one huge butternut squash and a dozen jumbo size eggs from their hens. They were still coated with a thin layer of dirt, nubby tops and all. Beautiful in their natural state with a faint earthy smell still clinging to them, they spoke to me of rich stews, sharp cheddar gratins, and sweet soups tamed with coconut milk and ginger. Their strength and earthiness begged for cheese and cream held together with those massive eggs bound by enough wheat crust to hold it all together.

Motivated by my senses on one hand and my dairy free lifestyle on the other I compromised and made two recipes. In one I used silken tofu, in place of the eggs and cream, with a touch of nutritional yeast for the cheese taste. I then poured the whole lot over slowly simmered turnips and onions in a half-baked pie shell. It was a toss up as to which recipe won the hearts of the crowd, but then everyone has their likes and dislikes and I’ve learned not to interfere.

Turnip Onion Tart
Serves 8

2 tablespoons olive oil
1 medium onion, sliced into thin half moons
2 clove garlic, minced
½ teaspoon nutmeg
2 large turnips quartered and sliced
2 cups baby spinach, chopped
1 tablespoon tamari soy sauce
Salt to taste

Preheat oven to 350 F.
1. Heat olive oil in a large skillet and saute the onions and garlic until tender. Add the turnips, stir, cover and cook for 5 minutes.
2. Add the baby spinach or chopped turnips greens (still wet from washing) if available, tamari and sea salt. Again cover and cook, stirring from time to time. When just tender remove from heat.
3. When crust has cooled spoon turnip mixture into pie shell distributing evenly, pour your filling of choice over turnips.
4. Top with grated cheddar cheese if desired (non-dairy cheddar works as well) and bake for 30 minutes. Remove and allow to cool 10 minutes before slicing and serving.

2 Filling Options
Option #1:
12.3 oz container silken tofu
2 eggs or 3 teaspoons Ener-G Foods egg replacer
1 tablespoon tamari, soy sauce
2 teaspoons nutritional yeast
Combine ingredients in a blender and puree until smooth

Option #2:
4 eggs
1 cup half and half
1/4 cup grated cheddar cheese,
1 teaspoon sea salt
Combine ingredients in a blender and puree until smooth

To shorten the process use a commercially prepared whole grain pie crust and bake according to instructions.

Delia Quigley is the Director of StillPoint Schoolhouse, where she teaches a holistic lifestyle designed to achieve optimal health and well being, based on her 28 years of study, experience and practice. She is the creator of the Body Rejuvenation Cleanse, Cooking the Basics videos and classes, and Broken Bodies Yoga. Delia’s credentials include holistic nutritional counselor, natural foods chef, yoga instructor, energy therapist and public speaker.

Quigley is the author of seven books on health and nutrition, including:The Body Rejuvenation Cleanse, The Complete Idiots Guide to Detoxing Your Body, The Everything SuperFoods Book, and Empowering Your Life With Meditation, available on Amazon.com. To view her website go to: www.deliaquigley.com