I know it has been waayyy too long since my last post and I am terribly sorry, so many things have happened in the last few months that it is difficult to choose what to discuss first. The biggest being that I finally took the plunge and relocated to the sunny state of Florida in order to soak up the heat, overflow my heart, and fill up my belly with as many fresh and delicious fruits and veggies as I can find.

Leaving New York was bittersweet and I miss my friends and family but am looking forward to the adventures that come my way and the many new lessons that I have lined up for myself since learning is always the main goal. With moving, adjusting, cleaning, decorating and essentially figuring out where I am the blog took a back seat and I am truly sorry to have not been here providing you inspiration for your healthy eating goals but I do promise to get back on the grind and start creating some interesting dishes with some Florida local flavor from this point onward.

Today was a big day for me, I ventured out and found an amazing farmers market that will definitely be inspiring some awesome dishes, the Yellow Green Farmers Market in Hollywood is a wonderful place with tons of great options and is essentially modeled after European markets with fresh fish, meats, cheeses, vegetables, honeys, hot sauces, nuts, dried fruit, and tons of great booths dedicated to feeding you healthy foods. I was super excited to find a number of options geared towards raw food and vegan eating and guess what, there was even one alkaline booth!

With so many choices it was definitely a bit overwhelming at first but I found some great produce and it inspired my creativity as well. My first dish based off of these awesome supermarket finds is going to be a simple salad that is filling due to the good fats from the half of the Florida avocado that will act as our 'bowl'.

Florida avocados are larger than the hass variety but are also sweeter so it is important to counterbalance that sweetness with a little saltiness and a little tang. This salad combines watercress, peaches, mangoes, onion and garlic with Mexican limes and a touch of sriracha - you have to bring the heat when you are in Florida. I hope that you enjoy!

Florida Avocado stuffed with Watercress, Peaches, Mango, and Lime

1 Florida Avocado

Bunch of Watercress

1 Peach, cubed

1/2 Mango, cubed

1 Garlic Clove, minced

1/2 Red Onion, chopped

3-4 Mexican Limes

1 tsp Olive Oil

Pink Himalayan Sea Salt to taste

Sriracha

Halve the avocado and remove the pit. Cut a small portion of the bottom in order to get it to stay flat on the plate.

In a bowl combine the mangoes, peaches, onion and garlic. Drizzle the olive oil and squeeze 1-2 limes over the mixture to taste depending on how sweet your fruit is. Add a bit of salt and toss with the watercress. Fill the avocado with the salad and drizzle with sriracha. Enjoy and Healthy Eating!

With the surge of vegetarian and vegetarian friendly restaurants over the last few years the options for plant based eaters have increased tenfold. However, even with this explosion of health minded eating we often find ourselves bombarded with the usual sandwiches, veggie burgers, and pasta dishes. I can't tell you for how many years I made due eating pasta primavera and eggplant parm every time I went out for dinner. It became a mission to find innovative veggie fare in every city I traveled to (check out my other adventure posts for some great restaurant options across the US). That mission continues today and I am always on the lookout for exciting, delicious and unique restaurants that provide great options for us veggies.

Ethnic food often holds the answer to my boring vegetarian food woes for many cultures elevate plant based eating either for religious or cultural reasons.

Recently, my best friend moved to West Palm Beach, both him and his girlfriend are adventurous eaters and are always looking for some delicious food options. As we discussed where we would go for dinner he expressed his frustration with his current findings, sure he had dined at some good places but he was having trouble finding those gems that are often hidden by huge chain restaurant budgets which ensure that every search lands them at the top of the list. So I did a quick vegetarian restaurant internet search of the area and came up with a big list of innovative, often small scale restaurants that are vegetarian friendly so your meat eating friends will be happy as well.

We decided to try this delightful Ethiopian Restaurant, Queen of Sheeba on Sapodilla Ave in West Palm Beach. Most people when thinking of the Sub Saharan African country of Ethiopia do not immediately think - man, they must have great food! Oh but they do, the flavor profiles are influences by years of trade with the Middle East, Asia and the Mediterranean in order to create interesting and flavorful stews, sauces, and spice mixes. Traditionally, the majority of Ethiopians are Orthodox Christians, thus they abstain from meat and dairy on Wednesdays and Fridays creating an amazing array of vegetarian and vegan options that focus on lentils, split peas, chickpeas, greens, and flax seed stews. Ethiopian food is great for those of us practicing an alkaline lifestyle for Injera, a staple spongy flatbread used to sop up all these awesome meat free stews, is made of teff, an alkaline grain. Ethiopian food is also fun to eat as it is a social experience for everyone eats with their hands around a shared plate.

The restaurant itself was a delightful little spot of sunshine in an otherwise rough neighborhood. Perfectly renovated with Ethiopian artifacts, comfortable antique chairs, and lots of light, the delightful owners not only make but serve you dinner. Do not be scared away by its surroundings, for the food and atmosphere at the Queen of Sheeba is top notch. My friends and I dined on a number of great dishes, starting with Sambusa and then a vegetarian plate of Misir Wot (red lentils), Ater Kik Alicha Wot (split peas), Shiro Wot (chickpeas) and Telba Fitfit (flaxseeds) to share while they ordered two meat dishes as well. The injera was tangy and delicious as was the honey wine which strong tangy fermented flavor complimented the food perfectly. Overall, it was a great meal, shared with great friends.

Farmers Market Find: Florida Avocado stuffed with Watercress, Peaches, Mango and Lime

Florida Avocado stuffed with Watercress, Peaches, Mango, and Lime

West Palm Beach: Ethiopian Food at Queen of Sheeba