Like so many people out there, stress causes me to revert to my sugar laden days of sour patch kids and gummy bears. I’ll admit it, I have a problem, it is a raging sweet tooth that just will not quit! Over the years, as my diet has changed so has that sweet tooth but when stress hits, those sugar cravings happen hard. I know that sugar is my enemy. It wreaks havoc on my system, it is the biggest culprit of all of my heath issues and I know without it I feel better and healthier. it instantly gives me a headache, makes my ears itch and causes bacteria imbalances up the wazoo, literally. I have fought this battle for a long time, I don’t even enjoy those sweet treats anymore but old habits are hard to break and stress is a powerful caller of the all mighty confection.

Sugar is one of those things that hooks us at the first bite - think about kids, one taste and off they go, bouncing off the walls and craving more and more. It causes our insulin levels to spike, our taste buds to go nuts and it forces us to go back again and again just like any other addiction. Who ever can have just one jelly bean is a saint.

Even naturally occurring sugars can get us if we aren’t careful. I am a big believer in the power of fruits and vegetables and eating a wide variety of them for health but even I have fallen into the trap of only eating fruit which is delicious because it is SWEET!! Ensuring that vegetables are the majority of your diet can be difficult at times but also rewarding for your overall health.

That being said, sometimes you just have to give in, you have to indulge in a little bit of sweetness and when that need happens its best to be prepared so that you do not reach for those preservative filled, non-nutritious cookies, cakes, and candies from your grocery store. The following recipe is gluten and grain free, and utilizes an amazing product, monk fruit sugar. Monk fruit is an Asian fruit that has been used in medicine for centuries. It is extremely sweet so is often cut with erythritol. It is great for baking as it does not cause a spike in blood sugar, it has no calories, no carbs, and is great for all of use who are watching our sugar intake (even honey or maple syrup , although natural and healthy can cause a blood sugar spike).

The recipe is not vegan as I did use 2 eggs but I am sure you could use an egg replacer in order to veganize it.

Gluten Free Carrot Cake with Rum Raisins, Coconut, Orange and Tahini

1 cup Almond Flour

1/4 cup Coconut Flour

1/2 cup Unsweetened Coconut Flakes

1/2 tsp Baking Soda

1/2 tsp each of Nutmeg, Ginger, Cardamom

2 tsp Cinnamon

1 tsp Pink Himalayan Sea Salt

1/4 Monk Sugar

2 Eggs

1/4 cup Coconut Oil, melted and cooled

1/2 cup Almond Milk

1/4 cup Tahini

2 cups Shredded Carrots

1/2 cup raisins soaked in rum for 1 hour and drained (optional)

Zest of 1 Orange

Preheat the oven to 350 degrees. Oil an 8” cake pan and line with parchment paper, greasing the paper as well.

In a medium bowl combine the almond flour, coconut flour, coconut, baking soda and spices. Set aside.

In a large bowl cream the sugar and eggs (use a mixer or by hand) add the coconut oil, almond milk and tahini, stir until well combined. Stir in the carrots, raisins and orange zest before slowly adding your flour into the mixture.

Divide into the 2 pans and bake for 30 minutes or until the cake is set and a toothpick comes out clean. Cool and enjoy.

*I took the cake and cut it into small circles for serving and topped with coconut cardamom whipped cream and a splash of the raising rum but feel free to experiment.

Bonjour mon amis! Spending time in the South of France wandering around little villages and soaking in the Mediterranean sun has been an amazing experience. The human soul is constantly striving for new experiences and greater understanding, through travel we see the world in which we live in a new light, one that highlights our similarities, our differences and our cultural connections.

Inspiration comes to each of us in different guises. Through an adventure, an experience, a vision, a view or through a taste. The French are known for their classical food preparation, rich sauces, methodical technique and creamy everything!

Yet the freshness of the product is the essential quality that is emphasized in their cuisine.

Strawberries are sweeter, tomatoes juicier, cheese and dairy are rich and flavorful, bread turns stale after 2 days and olives grow in every yard.

As I was thinking through the food inspiration of the region I realized shamefully that I have not created a dessert recipe for you all in quite some time. When thinking Alkaline, dessert definitely is not the first thing to come to mind but dessert does not always have to be a sugary mass of oozing sweetness. You can have a healthy dessert made with simple ingredients, honey, dates, fresh fruit and oh so French - Cheese!

Not all cheese is created equal and of course should only be consumed in moderation especially in regards to digestion. Goat cheese is actually an alkaline forming food and is easier on your digestive system in comparison to cows cheese. Since goat cheese is so common in France it was a natural choice when combined with fresh sour plums picked from the tree in the backyard and wild thyme collected during a weekend hike. I hope that you enjoy and healthy eating!

Goat Cheese Mousse with Rosé infused Plums and Sunflower Seed Crust

1 cup of Sunflower Seeds

8 Dates, pitted

2 tbs Olive Oil

200g of Goat Cheese

3 oz Coconut Milk

1/2 tsp Thyme

1/2 cup honey

2 cups Sour Yellow Plums, pitted and halved

1/4 cup Rosé

1/2 tsp Ginger

Sea Salt

In a food processor or blender add the sunflower seeds, 1 tbs of olive oil, a pinch of sea salt and pulse a few times to break down, add the dates. Process until a dough begins to form and the mixture sticks together when pressed between two fingers. Do not over process or it will become more of a nut butter. Form into a ball and divide between 4 ramekins or jars, pressing into the bottom.

In a clean food processor or blender add the goat cheese, 1/4 cup honey, thyme, and a pinch of salt. Pulse a few times to combine the ingredients then process, slowly adding the coconut milk until it becomes smooth, creamy and pourable. Run the machine for a minute to aerate. Adjust salt and honey to your tastes then divide between the 4 ramekins and chill until set, at least one hour.

In a small saucepan heat 1 tbs of olive oil over medium high heat. Add the plums, ginger, a dash of salt and a 1/4 cup honey cooking down until the fruit has softened. Reduce heat to love and add the Rosé simmering, uncovered for about 5 minutes until the plums start to break down but leaving the sauce a bit chunky. Add more honey to taste. Cool then spoon over the goat cheese mousse and serve.