Back again with another simple recipe to follow for week 2! I hope that you have been experimenting with all of the great spring vegetables that have been making their way into the stores recently. I know that when I lived in New York spring was a gorgeous time, not because of the blooming flowers but all of the colors that would return to the market. No more potatoes or squash instead asparagus, peas, garlic scapes and fiddleheads galore!

It has taken me a little while to adjust to the alternate seasons that living in Florida provide. April and May is the end of the growing season - weird I know! November is when everyone starts to get excited about veggies but the end of the summer is the avocado and mango yield which almost seems like heaven for you can walk down the street and pluck either from any tree you see.

This weeks recipe makes broccoli its start. Recently, it feels like cauliflower has gotten all of the hype but what about our good, stable, green friend? We can’t forget about that delightful cruciferous vegetable especially when it can do all the same thing that cauliflower can. Rice, yup. Steaks, you bet. Pizza crust, why not! It is a bit more intense in its flavor but lends itself to all of the cooking methods that we use for cauliflower.

In this recipe, a drizzle of olive oil, garlic paste and salt enhance the roasted bits of broccoli and an added punch of probiotics comes into play with the sauerkraut. Don’t forget that sauce though, whole grain mustard, dijon, maple syrup and soy add a little sweetness to the bitterness of our dish. I hope you like it.

Roasted Broccoli with Sauerkraut and a Whole Grain Mustard, Soy, Maple Glaze

Serves 2

2 Heads of Broccoli

2 tbs Olive Oil

Pink Himalayan Sea Salt

1 tbs Garlic Paste

Mustard, Soy, Maple Glaze

1 tbs Whole Grain Mustard

1 tsp Dijon Mustard

1 tbs Olive Oil

2 tbs Maple Syrup (I used 2 tbs as my maple is Canadian and thus very light. You may only need 1 tbs with a thicker syrup)

1 tbs Soy Sauce

1 tsp Apple Cider Vinegar

Pinch of crushed red pepper

Preheat the over to 375. Slice the broccoli into steaks or cut it into pieces. Coat with olive oil, salt and garlic paste. Roast for about 20 minutes until a knife easily pierces the flesh and you have a nice char (my favorite part).

Meanwhile whisk all of the ingredients for the glaze in a small saucepan. Heat over medium low until a small simmer begins. Remove from heat and set aside.

Plate the broccoli with warmed sauerkraut and a healthy drizzle of the glaze. Enjoy and Healthy Eating!

As you read in my last post I have been neglecting this beautiful project of mine for way too long. Even though the blog has sat dormant I have still be cooking and developing recipes but In truth it is so much simpler to post up a single edited photo to Instagram with a few words then it is to find the time and the inspiration to photograph all of the steps of a recipe, edit them, write the recipe out and then write something clever, witty and engaging to lure you into the post. However, I love writing, I love cooking and I love helping all of you eat healthier.

Growing up in the 80’s and 90’s vegetables were a side dish, often steamed or boiled topped with butter, salt and pepper or my favorite, KETCHUP! (Really, it’s true, I wouldn’t eat anything without ketchup when I was a wee one.) Every one knew that vegetables were good for them but we were not letting the natural flavors shine nor were we very imaginative. I have been a vegetarian since I was 14 years old, I survived by eating sides of what my meat eater parents made, potatoes and green beans more often than not, chips, cookies and pasta. Restaurant eating was pasta primavera or eggplant parm.

Now though the veggie revolution has allowed us to really embrace the many different flavors, cooking methods, and techniques in which you can prepare vegetables. We et their natural flavors shine, we enhance them with seasoning and sauces and not only do we know that they are good for us but they taste good as well!!!!

Previously on the blog, I felt that I needed to create culinary masterpieces for you. Recipes that had multiple ingredients and preparation methods. This new little section is going to go in the opposite for I know how busy we all are and I too struggle during the week to make dinner that is healthy and isn’t pulled from the freezer or ordered out. So hopefully these little ditties will simplify your life and allow you to create delicious meals for yourself and your families.

I make and eat all of the recipes that you see on this blog, my honey is a meat eater so often times he will accompany the dishes with lean meats or fish. Remember, alkaline isn’t about only eating alkaline forming foods, we want a balance - 70% alkaline and 30% acidic, just be smart about those acids loves.

Grilled Asparagus with Miso, Lemon, and Garlic

serves 2

1 Bunch of Asparagus, bottoms trimmed

1 ear of Corn

1 -2 tomatoes, halved

2 tbs Olive Oil

Pink Himalayan Sea Salt to taste

Miso, Lemon and Garlic Sauce

1 tbs Miso Paste

1/4 cup water

1/4 Lemon, juiced

2 tbs Olive Oil

1 tbs Honey

1 Clove Garlic, chopped

Preheat your grill. Toss all of the veggies into a bowl with the olive oil and salt. Grill the asparagus, corn and tomatoes, cut side down until brown with a little bit of char (I love a little char on my grilled veggies).

Meanwhile, in a saucepan, heat the olive oil over medium high heat. Add the garlic and saute until fragrant. Stir in the miso paste, water, and honey bringing to a simmer. Continue to stir so it doesn’t burn. Stir in the lemon juice and add a little more water if too thick.

Cut the corn off of the ear and plate the grilled asparagus, corn and tomatoes. Top with the Miso, Lemon and Garlic Sauce, a little bit of feta if so desired and some parsley. Enjoy and healthy eating!!