What we eat is our source of energy, providing nutrients essential for our growth, repair, and maintenance of daily bodily functions. Just as the sun's path guides nature's rhythms, it too should guide our eating patterns. In these chillier months, as daylight wanes and the earth holds her energy below ground, we too are called to root down - finding nourishment in winter's underground treasures.

SEASONAL WISDOM

Mimicry in nature is abundant, and while her surface appears still, profound transformation occurs beneath frozen ground. Our bodies mirror this natural slowing down – our digestion deepens, asking us to be more intentional with nourishment, and as trees draw nutrients deep into their roots, this is our time for deeper innerstanding... to direct our energy inwards and upwards.

NOURISHING ELEMENTALS

Like winter's quiet work beneath the frozen ground, timed to align with the sun, a grounding dinner of ROASTED ROOTS with CARROT GINGER SOUP honors nature's rhythm, and it’s what I have most nights. These ingredients create a bridge between cold exteriors and inner warmth and it’s my reminder that nature's most potent nourishment often develops in darkness, and cozied up by the fire, these underground treasures encourage stillness and rest while supporting our body's inherent healing rhythms during the coldest months.

ORGANIC INGREDIENTS

• A variety of roots, my favorites include All Potatoes, Red/Golden/Black Beets, Jerusalem Artichokes, Daikon Radish, Turnips and of course, 5-6 Carrots and a Piece of Ginger…

• Sprinkling of Turmeric

• Apple Cider Vinegar

• Ghee and Olive Oil are my preferences, but there are other fats, if you prefer

• Filtered Water and Salt

• Cutting Board. Knife. Cookie Sheet or Pan. Parchment Paper. 8-quart Stock Pot. Vitamix (or blender).

ORGANIC INSTRUCTIONS

• Pre-heat your oven anywhere from 350' to 450' (varies by oven, location and your prep time). Both the soup and roots take about 45 minutes, so you can prep them simultaneously.

• SOUP PREP FIRST: Fill an 8-quart Stock Pot with Filtered Water an inch from the top and add two(ish) generous pinches of Salt. Place 5-6 chopped Carrots in the water. Bring to a boil. Leave it alone until the Carrots are fork mashable.

• ROOTS PREP SECOND: Place the Parchment Paper on your Cookie Sheet or Pan. Drizzle with Olive Oil. Slice your Root Vegetables of choices, placing haphazardly on the Cookie Sheet or Pan, drizzle with more Olive Oil and two caps of Apple Cider Vinegar. Salt generously (to me that means 4(ish) pinches. Place in the oven for around 45 minutes (keep an eye on things as cook time will vary by oven, temperature and location). Turn the Roots and rotate the Cookie Sheet or Pan a few times.

• Throw a Piece (or more) of Ginger, a “Generous Pour” of Apple Cider Vinegar (think 1 tablespoon or 2, maybe 3),1 tablespoon of Ghee, a pinch of Salt, a sprinkle of Turmeric and 1/4 cup of Filtered Water in the Vitamix (or blender). Pulse until the Ginger is shredded. Once the Carrots are fork mashable, pour with its Filtered Water into the Vitamix (or blender). Top off with more Filtered Water, just below the MAX line. DO NOT FILL TO THE TOP!!!!! BE CAREFUL THE VENTED LID IS SECURE. SOUP IS HOT AND GETS HOTTER IN THE VITAMIX (OR BLENDER). Depending on the consistency you prefer, blend 30 seconds to 1ish minutes. Add more Apple Cider Vinegar, Ghee and Salt to taste.

• I eat the ROASTED ROOTS with a generous serving of CARROT GINGER SOUP immediately. Let the remaining soup cool before transferring to 2-3 mason jars. It will last 2ish days in the refrigerator.

As winter’s roots nourish us from below, more circadian rhythms wisdom to come...

Xoxo

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Please note: For this recipe, please reference the disclaimer page regarding liabilities and claims related to all informed opinions, including health positions taken as advice.

*Image of Winter’s Roots photographed by Jenna Peffley, in the Natural State.