Gigi Pomerantz, MSN, RN, FNP-BC, is the Founder and Chair of YoutHaiti. Gigi is a retired Family Nurse Practitioner, after 38 years of practice in Milwaukee, WI. She also practiced in Israel for three years, where she lived with her family. She served as a Clinical Associate Professor in the Department of Medicine of the University of Wisconsin School of Medicine and Public Health and as the chair of the Quality Improvement Committee and a prior board member of Managed Health Services, a Medicaid HMO. Gigi has been involved in non-profit and social justice work for many years and has served as...
Gigi Pomerantz, MSN, RN, FNP-BC, is the Founder and Chair of YoutHaiti. Gigi is a retired Family Nurse Practitioner, after 38 years of practice in Milwaukee, WI. She also practiced in Israel for three years, where she lived with her family. She served as a Clinical Associate Professor in the Department of Medicine of the University of Wisconsin School of Medicine and Public Health and as the chair of the Quality Improvement Committee and a prior board member of Managed Health Services, a Medicaid HMO. Gigi has been involved in non-profit and social justice work for many years and has served as Vice-President of Intergroup Relations of the Milwaukee chapter of the American Jewish Committee and as previous President of Congregation Shir Hadash and Tikkun Ha-Ir of Milwaukee, a Milwaukee-based social justice non-profit. She first traveled to Haiti in 2006 and fell in love with the people and the country. Her nursing background drew her to look at prevention as the first priority for health work. Gigi believes that nothing is more basic than the human need and right for sanitation with dignity!
Soup Joumou, Vegan Style
Serves 6-8
Ingredients
4 cups of squash cubes, (butternut, kaboucha, pumpkin)
8 cups water boiling water
1 large onion, chopped
1 shallot, diced
3 t. minced garlic
2 carrots, chopped
1 celery stalk, chopped
2 potatoes, cubed
1 sweet potato, cubed
1/4 napa cabbage, approx. 4 cups chopped
1 turnip, diced
3 cups broccoli florets
1 cup sweet corn (fresh or frozen)
2 whole scotch bonnet peppers or other spicy pepper, diced fine
3/4 t. ground cloves
1-½ t. thyme
1 can (12 oz) whole coconut milk
salt and pepper to taste
4 scallions, chopped
1 tbsp. chopped parsley or cilantro
Juice of 2 limes
1-2 Tbs. honey
1 cup cooked rice or cooked rice pasta (optional)
Directions
- Lay the squash cubes out on a cookie sheet, lined with parchment paper and well oiled. Roast until soft and golden brown. Remove from oven and set aside.
- Meanwhile, in a large stock pot, sauté the onions and shallots for 5 minutes until translucent. Add the carrots, celery, potatoes, sweet potato, turnip and garlic, and continue cooking for 5 more minutes.
- Add the broccoli, napa cabbage and spicy pepper, and cook another 5 minutes.
- Add the 8 cups boiling water and corn, and simmer the soup on low.
- In a food processor or blender, combine the roasted squash, coconut milk, 1 cup water, and honey, and blend until smooth. Add to the pot of soup.
- Add the thyme and cloves and continue cooking for another 15 minutes.
- Adjust Salt and pepper to taste.
- Before serving, add the lime juice, scallions and parsley or cilantro.
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