Menopause Made Easier with Food

At one Thanksgiving meal, a friend of mine from India said she didn’t have any hot flashes when she avoided sugar completely. I was all ears! I wasn’t able to sleep through the night, as I kept waking up with tortuous hot flashes every two hours, or even more often. After following her advice, my menopausal symptoms improved.

Then I wondered if eating gluten-free may help as well. I was desperate after trying every herb and potion on the market, going to every doctor, whether conventional or alternative. I still ate more fruit than might have been good for me and grains as well. But my body-type does not like grains at all, I’ve found, and very little fruit. Where did that leave me?

I love cooking for special diets, so I went back to the kitchen and started experimenting. What I came up with actually launched a restaurant and everyone else felt great! But I still had some hot flashes. I did a book-signing in Canada, and the woman who was my local contact told me she had hot flashes, as well as joint pain, whenever she ate nightshade vegetables. Those are potatoes, tomatoes, eggplant (who cares!) and any kind of pepper, including black, green, yellow and red peppers.

Then I had to make sure I got enough healthy oils and fats for optimal nervous system function. Since I tend to get stressed easily, it helped to keep me calm. And that, my friends, is the real secret. The source of most illness is stress. So whatever you can eat that will lower your stress level for your body type is a big key for you.

The following recipe is a gift for you from my cookbook, based on my gluten-free, low-glycemic, allergy-friendly, nightshade free (mostly), vegan to meat restaurant:

Golden Chalice PESTO UN-PASTA

I used to love pasta, but since eating “un-pasta” for so long, it doesn’t even appeal to me anymore! Now I love vegetables in their most flavorful outfits. Our guests at The Golden Chalice loved this dish, too. Serves: 3 – 4 people.


  • One medium organic Spaghetti Squash
  • Ω cup thinly sliced organic Red Onion
  • 2 Tblsps. of Unsalted Ghee or virgin Coconut Oil
  • 1 cup Organic Zucchini slices, julienne (cut lengthwise in thin strips)
  • 3 tablespoons Organic Classic Pesto Sauce (recipe follows this one)
  1. Cut Spaghetti Squash in half and clean out seeds. (If you don’t have a sharp enough knife to do this, simply bake whole and clean out seeds after baking.
  2. Drizzle one tablespoon of Unsalted Ghee on each half (or Grapeseed Oil, if Vegan) cover and bake at 350 degrees for 30 minutes or more, depending on whether or not you like your un-pasta “al dente” — a little more chewy. Scoop out two cups of squash, which should now look somewhat like spaghetti. It’s easier to keep in strands using fork to take out.
  3. Sautee Onion and Pepper in Grapeseed Oil or organic Unsalted Ghee:
  4. Add Zucchini to above and continue to sautÈ.
  5. Add Spaghetti Squash and Pesto Sauce and Blend in well:

Success Secret: On all amounts and measurements in this or any recipe, please adjust to your personal taste.

The key to different eating needs is here:


  1. Top with toasted or sprouted Pine Nuts (Soak for at least four hours, then rinse) and grated Pecorino Romano Cheese (from Sheep) or organic Goat Feta Cheese, if you desire, just before serving.
  2. For meat or seafood lovers you may want to add sliced grilled or sautÈed organic chicken or shrimp. Have cayenne or crushed red peppers available as condiments for certain friends who love it hot!
  3. If you are in a hurry or do not like squash, feel free to use exclusively julienne vegetables such as Zucchini, Red and Yellow Bell Peppers, Onions, etc. for base instead of spaghetti.

Vegans and Dairy-free: Add sprouted Nuts and Seeds or other protein of choice. Nutritional yeast in place of cheese, or almond -cheese, available in health stores.