This stealth vegetable-packed ragu is loaded with immune-boosting vitamins and minerals. The parsnip and carrot impart a delicious sweetness, kind of like a “meaty” carrot cake!  It’s both savory and sweet, wonderfully spiced and leaves you feeling sated and satisfied.

In Traditional Chinese Medicine (TMC), lamb is considered “yang”—to have warming qualities. For example, in Northern China, lamb is commonly eaten during the winter months.  TMC views lamb as a food that can strengthen the body and help promote good circulation of the blood and around the joints (it can be beneficial if you have joint pain).

If you have Hashimoto’s or hypothyroidism, an underactive (low) thyroid, like I do…you are likely more sensitive to the cold. I know I am—even though I take thyroid hormone. Eating more lamb during the cold weather months can help support your thyroid and adrenal glands.

One of the best investments you can make if you do a lot of batch cooking or typically chop a lot of vegetables is a large food processor.  This is how I quickly and efficiently minced all the vegetables in this recipe in a matter of minutes!
 

Cumin-Spiced Lamb Ragu with Butternut Squash Noodles

 
1 pound grass-fed & grass-finished ground lamb
3 medium yellow onions, finely minced
4 medium cloves garlic, finely minced
1 fennel bulb, thinly sliced
1 organic zucchini, finely minced
1 parsnip, peeled and finely minced
3/4 of a 1-pound package of organic baby carrots, finely minced
1 tablespoon fresh gingerroot, peeled and finely minced
2 teaspoons cumin
2 teaspoons cinnamon
1 teaspoon coriander
1/2 teaspoon nutmeg
1-1/4 cup organic strained tomatoes
2 tablespoons coconut oil
1 teaspoon Celtic sea salt
1 cup filtered water: use as needed
1 or 2 packages organic butternut squash noodles
(or you can use a spiralizer to make your own “squoodles”)
 

To cook the lamb ragu:

Melt coconut oil in a 5.5-quart Dutch oven over medium-high heat. When the oil is hot (but not smoking), add the onions and fennel. Saute for about 4 minutes, or until softened and gently browned. Add the minced ginger, cumin, cinnamon, coriander and nutmeg, combining with the onion-fennel mixture about 1 minute.  Stir in the minced zucchini, parsnip and carrots, mixing until well-combined, about 2 minutes. Reduce heat to medium. If vegetables begin sticking to the pan, add 1/4 to 1/2 cup filtered water to loosen.

Add ground lamb. Break up lamb in Dutch oven until even distributed and there is no visible pink, about 3-4 minutes.  Add organic strained tomatoes, stirring until well combined.  If ragu is especially thick, you may want to add another 1/4 to 1/2 cup water to thin slightly, or until you achieve the desired consistency.

Bring mixture to a gentle boil, then reduce heat to low and cover. Cook another 10 minutes.  Stir in 1 teaspoon Celtic sea salt.
 

To cook butternut squash noodles:

Melt 1 tablespoon coconut oil in a 3-quart saucepan over medium-high heat. When the oil is hot, but not smoking, add the butternut squash zoodles. Saute about 1-2 minutes. Add a 1/4 cup filtered water to the saucepan. Cover.

Reduce heat to medium-low. This “steams” the noodles. Cook apx. 2 minutes or until soft (but not soggy).

Using tongs, apportion butternut squash zoodles on plates or bowls. Ladle ragu over
the butternut squash zoodles.  Serve a salad or other green vegetable alongside the ragu and noodles.  Enjoy!

The good news: making this soup yourself requires very little “cooking” skills.  Yes, you’ll do some prep work chopping, but other than that, your oven and blender do the heavy lifting.  Butternut squash is an excellent source of immune-boosting nutrients, but commercial butternut squash soups—even those labeled “organic”—often contain excess sodium, added sugars, processed oils (eg., canola) and allergens (e.g., soy milk or dairy) that contribute to inflammation. Though soy- and dairy-free, this apple-butternut squash achieves delicious creaminess via the roasting and blending process.  Its natural sweetness comes from apples.

A nutrient-dense carbohydrate, butternut squash is an excellent source of vitamins A and C, B vitamins and a good source of potassium and magnesium. Its high fiber content makes butternut squash a great detox food: it takes longer to digest (you’ll feel full longer) and promotes healthy elimination.

Apples are rich in antioxidants, particularly, vitamin C. Use organic apples since conventionally grown apples contain a high amount of pesticide residue. Since the skin of the apple contains nutrient rich compounds, keep the apple skin on when you make this soup to maximize your vitamin, mineral and antioxidant (eg, quercetin) intake.

Parsley also contains immune-protective antioxidant nutrients; it is an excellent source of vitamin C and a good source of vitamin A. So, be sure to sprinkle a generous amount of parsley on your soup.

Apple Butternut Squash Soup
Yield: 4 servings

2 organic apples with skin, like Empire, chopped
3 pounds butternut squash, peeled, and cubed
1 medium yellow onion, well chopped
2 tablespoons unrefined (or raw) coconut oil, melted
2 tablespoons minced fresh gingerroot
4 cups low-sodium vegetable broth OR filtered water
1 small bunch parsley, rinsed well and chopped
Celtic sea salt, to taste

Preheat the oven to 400˚F.

Line one large, heavy-bottomed cookie sheet (or two medium cookie sheets) with parchment paper.

Add apples, butternut squash and onion to a large mixing bowl. Drizzle the melted coconut oil over the apples, squash and onion and mix well, coating the mixture well.

Arrange mixture on parchment-lined cookie sheet in a single layer. Place on center rack in oven and roast for 20 minutes. Turn cookie sheet around, and roast another 20 minutes, or until the apple-squash mixture is soft and slightly browned (not burned!) around the edges. Remove from oven.

Transfer roasted apple-squash-onion mixture to a Dutch oven or large soup pot. Add the minced ginger and the broth OR water. Bring mixture to a boil. Reduce heat to a simmer; cook, covered, apx. 10 minutes. Use an immersion blender to blend soup. Or, transfer mixture to a high-speed blender and blend until soup is smooth and creamy.

Ladle into serving bowls. Sprinkle chopped parsley over apple butternut squah soup. Add a pinch of Celtic sea salt; season to taste.

Because I have hypothyroidism and NCGS (Non-Celiac Gluten Sensitivity), I don’t eat wheat or other gluten-containing grains. It’s not a hardship though! I find zoodles more satisfying than traditional wheat pasta. They’re a guilt-free way of “carb-loading” (1-1/2 cups raw zucchini has just 5 grams carbs), especially in warmer weather when the body naturally craves lighter, easy-to-digest, high-water foods.

Any way that you can eat more zucchini—or get your kids to eat more of it— is a win-win for your health.  Zucchini is loaded with antioxidants and vitamin C; high in energizing B vitamins; and high in potassium, a heart-healthy mineral and electrolyte that is easily depleted during vigorous exercise in hot weather. Zucchini is also an excellent anti-inflammatory food that can help with digestive issues, from IBS to leaky gut.  One study also found that the polyphenols in zucchini peel may have beneficial effects on thyroid and adrenal function. Last, but not least, zucchini is a belly-flattening food that helps promote weight loss: it’s high in water (so, filling), low in calories and low in starch carbohydrates.  Unfortunately, zucchini and yellow squash are genetically modified.  Since current U.S. policy does not require labeling for GMO-containing foods, be mindful of buying organic, non-GMO zucchini or yellow crookneck squash.

Amazing health benefits aside, I eat zoodles because they’re simply delicious… They’re also incredibly versatile. You can eat them raw or cooked (I prefer my zoodles lightly cooked, to a toothsome al dente). During the summer, I love pairing zoodles with a fresh homemade basil pesto or an arugula pesto (see recipes below).  When it’s cooler, I prefer topping with a more substantial spiced ground lamb ragu or a grass-fed ground beef and vegetable sauce.  You can also toss zoodles with a raw cashew “cheese” sauce.

To make zoodles, you will need to invest in one inexpensive tool, a spiralizer (see photo). On one side, you insert your choice of blade for desired thickness of your zoodles.  To create the zoodles, you “stake” the zucchini into a metal holder on one end, then, secure the zucchini with a multi-pronged clamp on the other end.  As you turn the hand-crank, ribbons of noodle will cascade down on the other side.  Making zoodles with a spiralizer is fun—and a great way to get kids involved in the kitchen (and eating more vegetables!).
 

Zoodles with Arugula Pesto or Basil Pesto
Serves 4

For the Zoodles:
3 pounds of organic zucchini and/or yellow squash, well washed, ends trimmed
2 tablespoons unrefined or virgin coconut oil
1/4 cup water, if needed

Spiralize the zucchini and / or yellow squash.  Place in a large bowl to hold.
Eat zoodles raw, if you wish.

To cook zoodles: In a Dutch oven, or a large, heavy-bottomed pot with a lid (preferably stainless steel or ceramic cast-iron; not non-stick), heat coconut oil over medium-high flame.  Flick a drop of water into the pot.  When it sizzles (the coconut oil should not be smoking), add the zoodles.

Stir well, making sure all the zoodles are well-coated with the coconut oil, about 1-2 minutes.  If zoodles start sticking to the pot, add a little water.  Reduce heat to low, cover, and let cook for 1-2 minutes, or until al dente.  Do not overcook!  Remove from heat immediately (and remove lid).  Serve with arugula pesto, basil pesto or tomato-meat sauce.
 

Arugula Pesto

6 cups organic baby arugula
1 large garlic clove (or 2 medium)
Juice of 1 lemon
1 teaspoon Celtic sea salt
1/4 cup quality extra-virgin olive oil

To make pesto:  Place all the ingredients in a food processor.  Pulse until smooth and creamy.  Season to taste (you may want to add a little more garlic or Celtic sea salt).
 

Basil pesto

9 cups basil leaves
1/4 cup organic lemon juice
1 teaspoon Celtic sea salt
4 to 6 cloves garlic
*Start with 4 cloves of garlic and taste as you go.
3/4 cup extra virgin olive oil

To make pesto:  Place all the ingredients in a food processor.  Pulse until smooth and creamy.  Season to taste; you may want to add a little more garlic or Celtic sea salt.