As we begin the slow decent from the scorching heat of Florida's August into the milder temperatures of the 'winter' months I start to look for darker leafy greens and crave a bit of a richer taste. Florida's summer heat lends itself to the endless varieties of salad that can be consumed, avocado salad, watermelon salad, tomato salad, all juicy and light to compliment the 90+ sun that beats down every day.

Once it begins to level out and we head into the 70's and 80's of winter I begin, probably out of habit to want dark leafy greens, more substantial salads with kale, beans, and root vegetables with richer sauces as opposed to light vinaigrettes.

That is where this salad was born, a delightful mix of kale, garlic roasted eggplant, blackberries, almonds and jasmine rice layered with the salty flavors of miso and tahini. It is a simple dish, that can be thrown together quickly and eaten for many days as kale has the unique ability to hold its structure unlike other greens.

I am hoping to develop a number of new recipes this winter that focus on products that are in season in the south. After a year, I have still not gotten used to the fact that the growing season begins in November here and am looking forward to finding a CSA and having a winter filled with an abundant of farm fresh veggies! I will keep you posted on my food adventures and will continue to work on tips on how to eat veggies all year long! I hope that you enjoy this great recipe!

Garlic Roasted Eggplant, Blackberry, Almond and Rice Salad with Miso & Tahini

Miso Tahini Dressing

2 tbs Miso

2 tbs Tahini

2 tbs Olive Oil

1 tsp Mirin

1 tbs Rice Vinegar

1 tsp Ponzo

1 tsp Ginger

3 Garlic Cloves, chopped

2tsp Coconut Oil

1 3/4 cups of Water

Add all of the ingredients into a small sauce pan. Heat over medium high heat until it reaches a boil, simmer and reduce the sauce until it thickens. Add salt and pepper to taste.

Roasted Eggplant Salad

1 Eggplant, Cubed

2 tbs Olive Oil

3 Cloves of Garlic, chopped

Pink Himalayan Sea Salt, Black Pepper, Dash of Smoked Paprika

1 pint Blackberries

1/2 cup sliced Almonds

2 cups cooked Rice (I used Jasmin)

1 cup Kale chiffonade

Preheat the oven to 375, cut the eggplant into cubes and toss with the olive oil, garlic, salt, pepper and paprika. Roast for 30 minutes until the eggplant is tender but the outside begins to brown.

Place cooked rice, roasted eggplant, blackberries, almonds and kale into a large bowl and stir to combine. Top with Miso Tahini Dressing and serve warm or at room temperature. Enjoy and Healthy Eating!

I think that this time of year is extraordinarily fascinating. This moment right before we reset and lay out our goals for the coming year. This moment in which we indulge; in sweets, in relaxation, in contemplation, in family, in romance, in cocktails, in sequins, whatever it is, we indulgence in the decadence of the passing of another year and prepare to align ourselves with our new goals and march into the 1st with determination and gumption.

The idea of setting a resolution to carry forth from this point on is inspiring yet it also allows us to reflect on our past 365 days, our successes and failures, our hopes and dreams and of course our choices. Each year I set the same resolutions, to say yes more (to live without fear) and to drink more champagne (celebrating life to its fullest). These resolutions have served me well and have led to the many accomplishments of 2016; the starting of this blog, the completion of my Masters program, traveling overseas, the opening of my heart, and the healing that was essential for me to do so.

This year I will add another resolution, to be more present and in doing so to not worry about the future but to enjoy the moment I am in. I hope that this addition will provide greater opportunities both professionally and personally creating strong connections and will allow me to continue to build the life that I want to live, one filled with wonder, love and adventure.

The new year is about creating a better you, one that has mental clarity but also one that feels good physically. In order to do so we do have to eat for health not for weight loss or vanity. As the clock strikes for 2017 many of you will declare this 'diet season' instead, think about eating as a way to fuel your body as well as your emotions. Think about what your body really needs and instead adopt a lifestyle of feeling good. That is what Alkaline eating is, it is not a fad, it is not a diet, it instead is a way to ensure that you feel good and inadvertently, you will lose weight, you will have more energy, and you will look better.

I made this salad for my family as an addition to all of the meat, potatoes, and cheese sauces filling up our traditional Christmas dinner buffet. For me, it represents my dedication to eating well and feeling good as well as my commitment to keeping my family healthy as well. It is the small changes that yield the biggest results, instead of dedicating your energies to a 'diet' dedicate them to yourself and your family. I will be headed to Florida for the new year in order to recharge, drink in some sunshine and prepare for 2017.

Thank you to all of my followers for a wonderful year and stay tuned for more to come. Enjoy and Eat Healthy!

Massaged Kale Salad with Roasted Squash, Apples & Onions topped with Dried Cranberries, Pepitas, Chickpeas and a Garlic Tahini Dressing

1 bundle of Kale, removed from the stem

4 tbs Olive Oil

Juice from 1/2 Lemon

Pink Himalayan Sea Salt

1 Squash (I used butternut but any would do), peeled and cut into cubes

1 tsp Smoked Paprika

1 tsp Sumac

1 tbs Cumin

2 Granny Smith Apples, cored and cut into cubes

1 Onion, Sliced

1/2 cup Dried Cranberries

1 Cup Chickpeas, rinsed

1/2 cup Pepitas (squash seeds)

Garlic Tahini Dressing

2 tbs Tahini

2 tbs Lemon Juice

1 clove Garlic, minced

2 tbs Olive Oil

1/2 cup water

Preheat the oven to 375. Peel the butternut squash, cutting into 1 in. cubes and reserving the seeds for roasting. Place the squash in a large bowl and drizzle with 1tbs olive oil, a good pinch of salt, the cumin, smoked paprika, and Sumac, tossing to coat well. Place on a baking sheet and roast for 15 minutes.

Core and cube the apple, tossing with a little olive oil and salt. Slice the onion, rubbing with olive oil and a sprinkle of salt as well. Add the apples and onion to the butternut roasting tray and roast for another 15 minutes or until all vegetables are beginning to brown and are cooked through. At this point you can also toss the squash seeds with a drizzle of olive oil and a pinch of salt and add them to the roasting pan to roast as well.

Meanwhile, destem the kale, cutting or tearing into bite sized pieces. drizzle with 2 tbs olive oil, a good pinch of sea salt and juice from 1/2 lemon. Using your hands, massage the kale leaves until the oil and lemon have softened and coated them.

In a small contained combine tahini, olive oil, lemon, water, garlic and some salt. Shake vigorously.

Place the kale in a large serving bowl and top with the roasted vegetables, dried cranberries, chickpeas and roasted squash seeds drizzling with the tahini dressing. Enjoy!