The new year is starting out with blessed connections and opportunities to learn from my travels. If we pay attention, Source is communicating daily. It seems we’re often distracted. 

Our first stop after the holidays was Tecopa Hot Springs. No internet, very quiet, and an opportunity to disconnect and go within. I’m encouraging all of you to find a practice that will give you 5 to 20 minutes a day to find some peace. It’s called mindfulness. It will change your life, I promise!

I have two recipes to share: one that is grounding and rich (see the recipe for a root vegetable gratin below), and one that has been verballypassed down by a new friend.  It could assist if you get a cold this winter. 

This cold recipe comes from a new friend I met at the hot springs. I had a beautiful conversation with Moon, a lovely Korean woman. She shared her cold remedy. She takes Korean dates (not sure what the difference is) and slices of ginger with water to make a good amount of tea. She simmers it all night. I don’t have amounts for ingredients, so I would experiment. It seems like it could be done in the crockpot. Enjoy and let me know how it goes if you try it.

It’s been a mild winter so far. The Robins are even showing up. I’m counting the days ’til spring. I’ll be back in the office February 4th and ready to help with spring detox. I’m offering packages of 3 colonics for  $180. They must be used within 2 months. If you refer a friend I will also give $5 credit towards colonics or products. See you soon!

Magical Root Vegetable and Maple Gratin

Yield: 6-8 servings

1 leek
6 cups root vegetables (thinly sliced and evenly sized; carrots, potatoes, turnips, parsnips, kohlrabi, beets, daikon, radishes, broccoli or cauliflower)
1/2 tsp freshly ground black pepper
1 tsp sea salt
1 tsp dried, crushed rosemary
1 tsp dried, crushed thyme
3/4 cups heavy cream
1/2 cup maple syrup
Dash cayenne pepper
1/4 tsp ground nutmeg
1 cup finely grated parmesan cheese

Preheat the oven to 400 degrees. Cut leek in half and rinse in between the leaves. Chop the leeks. In a large bowl, toss together leeks, sliced vegetables, thyme, rosemary, salt, and half the parmesan cheese. Transfer the seasoned vegetables into a 9 x 13 baking dish.  If you use a different sized dish, make sure vegetables create at least a 1 inch thick, even layer.  In a small pot, heat the cream, maple syrup, and spices. Stir well to combine. 
Pour the liquid into the baking dish to that it comes halfway up the vegetables.  Sprinkle the remaining parmesan over the vegetables. Cover with foil and bake for 30 minutes on the middle rack.  After 30 minutes remove the foil and continue baking for 30 minutes until the top layer is browned. Enjoy!