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!!

Spring has finally made its appearance just in time for Easter and Passover celebrations. The warmer weather inspired many to head outdoors with family and friends in order to brush off that oppressive cabin fever! Spring is unpredictable, its cold and rainy and then bright and sunny but the best part of spring comes from the produce aisle. Asparagus, peas, artichokes, spinach, all kinds of fresh and delicious vegetables are in season bringing a welcome change to my taste buds after months of root vegetables.

The abundance of freshness in my grocery store prompted the creation of this easy and flavorful dish which I made for Easter Sunday with my family. Grilled asparagus is an all time favorite and is especially delicious when paired with a Mediterranean influenced bruschetta.

Tomatoes are still not the best at this time of year so in order to sweeten them up, I charred them in a pan before tossing them with kalamata olives, artichoke hearts, basil, olive oil, and lemon.

The best part of this dish is that you can eat as much as you want without feeling sluggish like other traditional holiday foods such as mashed potatoes, stuffing, and creamed everything. This touch of spring livens up any dinner menu and provides a healthy punch. Enjoy and healthy eating!

Grilled Asparagus with Charred Tomato, Olive, and Artichoke Bruschetta

1 bunch of Asparagus, woody ends removed

3 tbs Olive Oil

Pink Himalayan Sea Salt

4 Plum Tomatoes

6 Garlic cloves, chopped

1/2 cup Kalamata Olives, loosely chopped

1 8oz jar of Artichoke Hearts, loosely chopped

1 handful of Basil leaves

1/2 lemon, juiced

Place 1 tbs of olive oil into a saute pan and heat over medium high until glossy. Cut the plum tomatoes in half width wise and place into the hot oil, cooking on each side until browned but still solid. Remove from heat and cool slightly to handle. Loosely chop and add to a bowl with the chopped olives, artichokes, garlic and basil. Drizzle 1 tbs of olive oil over top with a dash of salt and juice of half of a lemon. Stir to combine.

Meanwhile, preheat the grill. Toss the asparagus with 1 tbs of olive oil and a dash of sea salt. Grill over medium heat until bright green and slightly charred.

Place the asparagus on a platter and top with the bruschetta, Enjoy warm or at room temperature.