contributed by Katy Morris
Recipe by Liz Rueven
No gluten. No dairy. No soy. No GMO’s. No processed sugar. No chemicals. No preservatives. No GMO’s. 100% Organic. 100% delicious. No kidding.
I encourage you to run, not walk, to Grass Rxoots of Old Greenwich, CT, for it’s many vegetarian, vegan and kosher-friendly choices.
Grass Rxoots is subtly nuzzled within the Upper Crust Bagel Company (the bagels and pastries were not at all tempting after taking one look at the assortment of colorful veggie meals and snacks) where you’ll find some of the healthiest and healing offerings in the form of pure, organic, raw, seasonal, veggie-centric, simply delicious foods and juices.
A collaborative and innovative creation, GrassRxoots was started by a local medical doctor, Dr. Stephen Murphy, whose practice is based on wellness & preventative care and weight management, and a local Old Greenwich couple/owners of a bagel & coffee shop, Amy and Rob Guerrieri, who went to him to help address their daughter’s mysterious health issues. Soon after, the knowledgeable Holistic Nutritionist and culinary master, Heidi Fagley, and yet another renowned medical doctor, Kathy O’Neil, joined the team.
Together, they have created a delectable line of pure food and a corresponding wellness support program that are both based on the philosophy that real food can essentially be medicinal and truly change your life for the better…and by the way, it tastes really darn good.
Kosher Like Me was invited to a low-key lunch on a rainy New England day to come check out what all the fuss was all about and indulge in some new veggie treats. We sat with one of the owners, Amy, the Director of Business Development, Marketing, Outreach & Operations (phew – mouthful!), Rhoby, and the master chef/ nutritionist, Heidi. In between large mouthfuls of the colorful veggie dishes, I listened to their story.
Their dedication to serving only the most wholesome, seasonal, pure food was truly admirable and I instantly knew the like-minded readers of KLM would feel the same way. While Grass Rxoots has a regular standing menu of salads, soups, breakfasts, entrees, and juices, they change up their ingredients based on what is available and organic from season to season, and even sometimes, week to week.
Heidi creates the tantalizing concoctions of the menu, which are then “approved” by the doctors to ensure utmost health nutrition in each dish. I checked out the array of options in the open fridge and could have eaten practically everything (note that they do offer free-range, grass-fed meats in some of their dishes. They are not kosher) with delight.
At a loss, I asked Amy for recommendations. I then sat down and enjoyed a refreshingly flavorful, crunchy, raw, vegan kale salad made with kale, chopped onions, bell peppers, raisins, walnuts, and a tahini-lemon dressing, and an exotic hot cauliflower-curry pureed soup that hit the spot on this yucky day.
The flavor combinations – although quite simple and straightforward – were tasty and enjoyable. I asked Heidi what her favorite dish was and she told me that the “chillin’ oats”, a breakfast option, was very popular with customers and is one of her favorites. Amy and Rhoby then chimed in the same…how could I resist? I’ll take one, please!
Organic raw oats made with cashew milk, agave, cinnamon, vanilla, sea salt, and topped with nuts…this was more of a dessert for me than a breakfast option. It had a smooth, hearty consistency, a hint of cinnamon and vanilla, and a welcome touch of nutritious crunch from the walnut topping. Delish.
I also decided to take home the “detox salad” for later – another simple yet flavor-packed choice made with finely chopped cauliflower, broccoli, carrots, sunflower seeds, raisins, lemon juice, date paste, and salt & pepper.
Although I did not taste their famous raw & unpasteurized juices, I learned that they take the same seasonal fruits & veggies that are use in their meals and juice them using a Norwalk Juicer, which essentially allows them to retain all the wonderful nutrient-dense benefits into a single bottle.
Grass Rxoots also offers detox-cleansing programs – one with juice & food, one with only juice – that are aimed at making you feel clean, pure and great…just like all of their offerings. I was pleased to hear that the dynamic bunch is planning on expanding their reach and is now serving their deliciously nutritious food at the new Steam Coffee in Westport, as well as Stamford’s Sportsplex, and Noelle Day Spa.
In the spirit of Grass Rxoots’ daily chef’s choice of soups, one seasonal vegan and one seasonal paleo, Liz whipped up her vegan (parve) Curried Butternut Squash soup for you to enjoy on yet, another snowy winter day here in the Northeast.
Grass Rxoots is located inside the Upper Crust Bagel Company
197 Sound Beach Avenue Old Greenwich, CT. Click here for more info and to view their menu.
All photos, other than the Curried Butternut Squash Soup, below, are courtesy of Grass Rxoots.
Curried Butternut Squash Soup recipe and photo, Liz Rueven, Kosher Like Me.
This butternut squash soup is a warming addition to any autumn or winter meal. I love to use the orange spices, which add a little heat. Season to your taste and blend to a creamy consistency. No dairy needed!
This soup is vegan and parve.
- 1/4 tsp slivered almonds, toasted (optional, for topping)
- 3 Tb olive oil
- 3.5-4 lbs butternut squash, peeled, seeded and cubed
- 1 red onion, peeled and diced
- 2 carrots, peeled and sliced
- 6 cloves garlic, peeled and chopped
- 2 Qts. organic vegetable broth
- salt and pepper to taste
- 1 tsp curry powder
- 1 tsp turmeric powder
- 1/2 tsp smoked paprika
- 1/2 tsp powdered cinnamon
- In a small, nonstick pan, toast slivered almonds until lightly browned. Remove and set aside for topping.
- Heat olive oil in a large soup pot and sauté onions and carrots until softened, 5-8 minutes.
- Add garlic and sauté for 1 minute. Add chopped squash and cook for 5 minutes.
- Add all of the seasoning and 2 quarts of broth.
- Simmer, covered, for 25-30 minutes or until squash is tender to the fork.
- Remove from heat, uncover and cool before blending.
- Blend to a smooth puree with an immersion blender, food processor or standard blender.
- Top soup with slivered almonds and a dash of paprika.
After cooking and when cool enough to handle, blend the soup to a creamy consistency using an immersion blender. Taste and adjust seasoning.