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 apologize for taking so long between posts, a lot of exciting things are happening in my life leaving little time for cooking elaborate meals. Unfortunately, it feels like I have been living off of cantaloupe and almonds for weeks now instead of real nourishing foods. AS for the big life changes coming up, I will let you in on all that very shortly.

Yesterday, I spent a lovely day hiking with the sun shinning and lots of soul sharing with one of my best friends but today the rains are back and with it a need for some wholesome, comforting sustenance, basically, not ice cream, which I do often associate with wholesome, comforting sustenance!

What is better on a rainy day than a bowl of lightly spiced and creamy soup that is packed with antioxidants like beta carotene and vitamin c as well as anti inflammatory and blood-sugar regulating nutrients?! Plus adding kefir into the equation adds fermented probiotics while still being friendly to those with lactose intolerance.

Kefir is a fermented milk product that is loaded with vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, enzymes and probiotics. Kefir boosts immunity, fights candida overgrowth, builds bone strength, supports digestions, improves allergies, heals skin, and potentially fights cancer. Kefir is packed with 10 to 34 types of probiotics and unlike other forms of probiotics which just add good bacteria to your gut, kefir aggressively attacks pathogens and bad bacteria making it a very powerful food. Kefir can be made with milk, coconut milk, or water, when purchasing commercial kefir just be cognizant of the amount of sugar contained and try to purchase the plain variety as opposed to all those lovely flavor combos.

As you can tell, I am a big fan, give it a try and enjoy this soup as well!

Curried Sweet Potato Soup with Almonds, Raisins, and Kefir

3 Sweet Potatoes, Peeled and Cubed

2 Carrots, chopped

1 Onion, Sliced

2 Large Garlic Cloves, chopped

2 tbs Olive Oil

2 tbs Yellow Curry Powder

1 tbs Red Curry Paste

1 tbs Honey

1 tbs Apple Cider Vinegar

1 tbs Miso Paste

2 cups Hot Water

1/4 cup Kefir

Pink Himalayan Sea Salt to Taste

Raw Almonds, Raisins, and Chives to Garnish

In a large pot, heat the olive oil over medium high heat. Add the onion, garlic, sweet potatoes and carrots, cooking until the onions are softened. Add the curry powder and paste, cooking for another minute until fragrant. Dissolve the miso in 2 cups of hot water, add to the pot along with the honey and apple cider vinegar. Cover and bring to a boil. Reduce heat and simmer until the sweet potatoes are tender, about 10 minutes.

Puree the soup in a blender, food processor or with an immersion blender until smooth, adding additional water until your desired consistency. Return to the pot and add the kefir and salt to taste.

Ladle into bowls and top with a drizzle of kefir, chopped almonds, raisins and chives. Enjoy and healthy eating!