 I’m doing my own deep personal work this season around forgiveness. I’ve experienced trauma and loss in the last year and I know that forgiveness is an essential piece of my growth and healing. I’m also consistently seeing resentment as a barrier to wellness with others and observing the incredible miracle of healing through forgiveness. In my work, I’ve been defining forgiveness as the intentional process of letting go of negative emotions regarding an offense or wrongdoing. For me it’s important to clarify that forgiveness is not condoning or forgetting, but a personal process of removing the energy of the negative emotions from your mind, body, and spirit. Forgiveness is a process that involves compassion, personal work, and growth. It includes forgiving others for wrongdoings and often, forgiving ourselves.
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 I love making amazing healthy food for family and friends on the holidays. The trick is to make gourmet, delicious food, that nourishes the body and soul, without adding sugar, toxins and inflammatory foods. My guests love joining us and don’t feel like they are coming over for a “healthy” meal. Here are several of my Rosh Hashannah recipes that I get asked for regularly. I’m happy to finally be able to them put here all in one place! Each recipe is delicious, gluten free, and full of so many healing foods. The recipes here are mostly grain free, all are gluten free, and are processed sugar free. Much of this list is Paleo and GAPs friendly as well. It’s all super delicious and of course there's lot's of honey. Enjoy and shanah tovah u'metukah!
 This butternut squash recipe is an easy GAPs, Paleo, and Whole30 friendly recipe that come out yummy every time. I add this to my Rosh Hashannah menu almost every year!
Ingredients: 1 1/2 lbs. butternut squash, peeled and cut into 3/4-inch pieces 1 tbsp. olive oil salt + pepper to taste 1/2 c. spiced apple cider Instructions: Preheat oven to 400 degrees. Toss butternut squash with oil on a rimmed baking sheet. Season with salt and pepper. Bake 25 minutes, stirring halfway through cooking time. While squash is roasting, heat apple cider in a small saucepan over high heat. Bring to a boil and cook until reduced to about 2 tablespoons, about 12 minutes. Drizzle squash with apple cider reduction; toss to coat. Bake 5 minutes more. This recipe is amazing with many different types of squash as well as sweet potatoes!  This apricot brisket is so tender and just sweet enough for Rosh Hashannah. It's full of flavor and my guests love it! I start this brisket two nights before I serve it for extra flavor and tenderness, but you don't have to if you're crunched for time. The dried fruit in this recipe turn into the most delicious, thick, beautiful sauce. We use the sauce like a gravy on the brisket and the rest of the meal. I hope that you love it as much as we do!
 I make chicken soup almost every Friday night and some variation of my traditional recipe for holidays. My daughter loves her chicken soup with matzah balls or dumplings. She particularly loves this one! This chicken soup has leeks, fresh herbs, and gluten free matzah balls for Pesach and Rosh Hashannah. This recipe is Paleo and GAPs friendly. Enjoy!
Ingredients: 1 whole kosher chicken. We love Grow and Behold 2 TB olive oil 3 TB fresh chopped sage 2 TB fresh chopped parsley 2 bay leaves 1 white onion diced 4 leeks thinly sliced 8 carrots peeled and chopped Optional: celery or parsnip Dash of tumeric |
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