I don't know if this is true where you are, but it is flu season here and it has hit hard. People of all ages are coming down with head colds, ear infections, sinus infections, bronchitis and more! As an educator I am constantly surrounded by sniffles, runny noses, dirty hands and illness. Fighting off the onslaught of disease has become common practice and the best way to do that is to keep your immune system super charged through eating good food!

Every year I fight off illness with garlic, ginger, apple cider vinegar, spirulina and my all time super hero, oil of oregano. That stuff is a lifesaver and has stopped many a cold in its tracks.

Often I do research on the medicinal properties of food in order to gain a greater understanding of how our bodies utilize minerals and vitamins as well as to gain ideas for new recipes and flavor combinations. Recently, when performing this research I came across an old favorite that is currently being touted as a super-food, horseradish!

Horseradish is extremely alkaline, is loaded with nutrients and minerals including fiber, vitamin c, folate, potassium, calcium, magnesium, zinc, and manganese. It can clear a sinus infection, ease joint pain, kill bacteria, cure a urinary tract infection and has shown promise in reducing cancerous tumors as well as protecting the body from toxins.

I love horseradish and its spicy goodness and it just so happened that I had some fresh horseradish root in the fridge waiting to be prepared. I made up a batch of horseradish by peeling and processing the potent root in the food processor with water, apple cider vinegar and salt. As my eyes were tearing and my nose running I decided that I wanted to turn some of that horseradish into a delicious sauce to go with the squash, brussels sprouts and tomatoes that I had just roasted. Often times when cooking I kind of just wing it and hope for the best. I saw some parsley in the fridge as well and thought that it would go nicely with the horseradish then added some lemon, mustard, more apple cider vinegar, and olive oil. I didn't want to go the route of a cream sauce but boy I needed something to cut the heat of my creation, thus adding a can of chickpeas to the processor created a hummus that was absolutely delightful topped with the roasted vegetables and a drizzle of olive oil. I hope that you enjoy as well.

Roasted Vegetables over a Spicy Horseradish and Parsley Hummus

2 tbs Olive Oil

1 Butternut Squash, peeled, seeded, and cubed

2 cups of Brussels Sprouts, halved

1 pint Grape Tomatoes

Pink Himalayan Sea Salt

1 tsp Oregano

Horseradish and Parsley Hummus

4 tbs Horseradish

1/4 cup Apple Cider Vinegar

Handful of Flat Leaf Parsley

1 tbs Whole Grain Mustard

Juice of 1/2 Lemon

2 tbs Olive Oil

1 15.5oz can of Chickpeas, rinsed and drained

Pink Himalayan Sea Salt

Preheat the oven to 375. Toss the butternut squash and brussels sprouts with the olive oil, oregano, and a liberal dose of salt. Turn onto a baking sheet and roast for 25-30 minutes or until browned, stirring halfway through. Throw the tomatoes into the same bowl that you tossed the squash and brussels sprouts in, coating with the leftover oil. Add to the baking sheet and roast all of the vegetables for another 10 minutes or until the tomatoes have split.

Meanwhile, in a food processor, process the horseradish, parsley, apple cider vinegar, lemon, mustard, chickpeas and olive oil. Season with salt to taste.

At this time you can choose to warm the hummus slightly or serve as is topped with the roasted vegetables and a drizzle of olive oil. Enjoy and healthy eating!

Ah Valentine's Day is right around the corner and whether you have a partner or are single you have no choice but to get sucked into all of the red and pink commercialized heart shaped confectionery thoughts about love. This day has the tendency to pressure lovers to buy teddy bears and to make otherwise happily single individuals eat tubs of ice cream in their pajamas.

I am not a believer in this day of cupid and his arrows, nor of red roses and over processed chocolates, it is too contrived and a bit stale for my tastes, instead I prefer a lover who cherishes and adores me on a regular ole' Tuesday, feeding me spoonfuls of ice cream while we snuggle on the couch. Call me crazy but I think a partner who buys you a present on a random Thursday because it reminded them of you is of higher quality than those who go all out for a day where they are instructed to be 'romantic' and 'thoughtful'.

Don't get me wrong, I believe in the frightening and awe inspiring feeling that we call love and I believe in the magic of a moment when two people are engrossed in one another, otherwise mesmerized by the sparkle of an eye or the mischief behind a grin, so much so that they exist in a bubble designed for two, but I do not think that those moments solely exist on February 14th but instead should be celebrated and coaxed forward with thoughtfulness, kindness, and intention, continuously nurtured and celebrated. As Tom Robbins states in one of my favorite books, Still Life with Woodpecker,

"When two people meet and fall in love, there's a sudden rush of magic. Magic is just naturally present then. We tend to feed on that gratuitous magic without striving to make any more. One day we wake up and find that the magic is gone. We hustle to get is back, but by then it's usually too late, we've used it up. What we have to do is work like hell at making additional magic right from the start. It's hard work, but if we can remember to do it, we greatly improve our chances of making love stay."

So remember that love is precious, fragile and often difficult to obtain therefore, I created this delicious little tart in celebration of the ever fickle and just as wondrous emotion because even though I do not believe in Valentine's Day as a holiday I do believe in this chocolaty goodness of a tart that is not only healthy for the body with its non gluten, non refined sugar, and non dairy simplicity but also healthy for the mind. The ingredients are an accomplice to all aspects of love, from its aphrodisiac qualities, serotonin boosting chemical reactions, heart healthy goodness and of course the increased blood flow caused by the cayenne's capsaicin content.

So take the time on a random Wednesday, to throw together this little tart and re-spark that magic while savoring the luscious decadence with your honey all in the name of making love stay for its best to remember that,

" Love is the ultimate outlaw. It just won't adhere to any rules. The most any of us can do is to sign on as its accomplice. Instead of vowing to honor and obey, maybe we should swear to aid and abet. That would mean that security is out of the question. The words "make" and "stay" become inappropriate. My love for you has no strings attached. I love you for free."

- Tom Robbins

Raw Vegan Chocolate Cayenne & Sea Salt Tart

Makes 2, 4.5" Tarts

Almond Crust

1/2 cup Raw Almonds

1 tbs Coconut Oil

4 PItted Dates

Pinch of Course Pink Himalayan Sea Salt

Chocolate Cayenne Filling

1 cup Pitted Dates

3/4 cup Unsweetened Cacao or Cocoa Powder

1 cup Coconut Milk

1/4 tsp Cayenne Pepper

Fresh Strawberries

Course Pink Himalayan Sea Salt

In a food processor prepare the crust by processing the almonds, coconut oil, dates, and sea salt until the almonds are broken down into a course meal and the mixture sticks together when pressed between your fingers, add another date if the crust is too dry. Transfer the crust mixture to two 4.5" tart pans or to two ramekins, pressing the crust with the back of a spoon to evenly distribute into the bottom. Any leftovers put aside for garnish.

Wipe out your food processor and blade before making the filling. Add the dates, coconut milk, cacao or cocoa powder, and cayenne, process for 5 minutes or until smooth, scraping down often. Divide the mixture between the 2 tarts or ramekins and refrigerate for at least 30 minutes to set.

Right before serving sprinkle any leftover crust over the top, arrange fresh strawberries and add a pinch of the course sea salt. Enjoy and healthy eating!