It was exhilarating to see so many of you at our 3rd Annual Achieving Optimal Health Conference just over two weeks ago at Georgetown University! Thank you for taking the next step to your optimal health. Not only will it benefit you, it will benefit your family and friends as well. Now is the time to take what you learned about healthy living and make it part of your routine. Nourishing our bodies and minds with what is truly good for us will help us feel better about ourselves and give us the energy we need to do our everyday tasks.
For those of you who could not make it to the conference, we are including some fun pictures. We are also highlighting some of our amazing speakers and what they are doing next.
We will continue our support of your healthy life as we move into 2015 with a New Year, New You Workshop on January 14, 2015. It will be a half-day workshop covering some of the latest nutrition and conscious living information to help you kick start the new year and we hope you will join us. More details to come!
With love and healthy wishes,
Doro Bush Koch
Founding Partners of BB&R Wellness Consulting
AOHC 2014 Photos!
Speaker Highlights – Where are they now?
Roasted Root Vegetables with Cider Glaze
Recipe by Matthew Wendell
1 1/2 pounds parsnips, peeled and chopped
1 1/2 pounds medium carrots, peeled and chopped
1 1/2 pounds butternut squash, peeled and chopped
1 1/2 pounds turnips, peeled and chopped
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Vegetable cooking spray
3 cups apple cider
1 cup white vinegar
1 tablespoon sugar
1 tablespoon chopped fresh flat-leaf parsley, cilantro, or chives
Preheat oven to 425°. Toss together first 5 ingredients in a large bowl. Add thyme and next 3 ingredients; toss. Arrange vegetable mixture in a single layer on 2 lightly greased (with cooking spray) jelly-roll pans.
Bake at 425° for 35 to 40 minutes or until vegetables are tender and browned, stirring after 20 minutes.
Meanwhile, bring apple cider and next 2 ingredients to a boil in a medium saucepan over high heat. Boil, stirring occasionally, 30 minutes or until reduced to 1/3 cup.
Transfer roasted vegetables to a large bowl, and toss with apple cider mixture. Sprinkle with fresh parsley.