Local health coach, Emily Geizer, is sharing a chef-created recipe from her Janurary cleanse
Register for her Mind Body Thrive Cleanse here: www.emilygeizer.com/cleanse

Jerk Marinade:
6 tablespoons olive oil
¼ cup fresh lime juice
4 scallions, coarsely chopped
1 habanero chili (more if you want it extra spicy)
3 garlic cloves, peeled
2 tablespoons dried thyme
1-inch piece of fresh ginger
1 to 2 pitted dates
2 teaspoons allspice
1 teaspoon sea salt
¼ cup apple cider vinegar

Roasted Vegetables:
2 large parsnips, peeled and chopped
2 small beets, peeled and chopped
½ pound butternut squash

Directions:
Make the jerk marinade. Place all the ingredients for the jerk marinade in a blender. Blend until the marinade is smooth. Taste and adjust seasonings to your preference. Marinate the vegetables. Add the raw vegetables to a bowl or large freezer bag. Add enough marinade to well coat the vegetables. Allow this mixture to marinate for at least 8 hours before roasting. Roast the vegetables. Preheat your oven to 425°F. When the vegetables are well marinated, place in a
roasting pan. When the oven is hot, place the vegetables in the oven and roast for 40 to 45 minutes.