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 don't know what has been going on lately but I have been having serious cravings for spicy Mexican food, loaded with cilantro, soupy beans, and spicy goodness. Literally, I have been dreaming of eating tacos in bed while watching sappy movies and drinking margaritas. Maybe I am missing the sunshine and this is my way of coping or perhaps I just need a little fire in my belly.

Due to this serious craving, I jumped at the chance to make these luscious burrito bowls for a girls night in with one of my best friends. I owed her a delicious meal and since she has recently adopted a gluten and dairy free diet I knew that she would love the flavor combos and that I had to share the recipe so that she could recreate it at home.

Often people don't realize that changing your diet can have a huge impact on your creativity in the kitchen. Excitement about new food choices actually gets you into the kitchen and wanting to experiment. I was more than happy to feed her and to inspire her to try a new dish as well. As an added bonus, I got to spend time with one of my favorite people doing one of my favorite things - feeding people healthy food!

These burrito bowls are absolutely delicious, filled with the flavors of lime and fresh cilantro with just the right amount of heat and they are super easy to throw together! Don't be put off by the long recipe; essentially each part just gets thrown into the bowl or onto the plate in my case since my bowls just weren't big enough for all this goodness. Enjoy!

Vegan Sweet Potato & Black Bean Burrito Bowls over Cilantro Lime Cauliflower Rice with Chipotle Lime Tahini Sauce

Cilantro Lime Cauliflower Rice

1 head Cauliflower, leaves removed and cut into pieces

1 tbs Olive Oil

2 Garlic Cloves, chopped

1 Lime, Juiced

1 handful of Cilantro

Place the florets of the cauliflower into a food processor and pulse until broken down into a rice like consistency (do not over pulse for it will become mushy).

In a medium saute pan, heat the olive oil over medium high heat. Add the garlic, saute until softened. Add the cauliflower rice, cooking until it starts to crisp on the outside, 4 to 5 minutes. Add the cilantro and lime juice, stirring to combine. Keep warm over low heat while you prepare the rest of the ingredients.

Spicy Sweet Potatoes

3 Sweet Potatoes, Peeled and Shredded

2 tbs Olive Oil

1 Onion, chopped

1 Garlic Clove, chopped

1 Jalapeno, minced

1 tbs Chili Powder

1 tbs Cumin

1 tsp Cayenne Pepper

1 tsp Pink Himalayan Sea Salt

1/2 cup Water

1 handful of Cilantro

1 tbs Apple Cider Vinegar

In a food processor, shred the peeled sweet potatoes and put aside. In a large saute pan, heat 2 tbs of olive oil over medium high heat. Add the onion, garlic, and jalapeno, cooking until softened then add the shredded sweet potato, spices, and water. Cooking for 5 minutes until the water is evaporated and the sweet potatoes are cooked through. Add the cilantro and vinegar, reducing to low heat in order to keep warm.

Additional Bowl Items

1 Can Black Beans, warmed

1 cup Corn

1 Tomato, chopped

1 Avocado, sliced

1 Lime, cut into Wedges

Cilantro

Chipotle Lime Tahini Sauce

1 Lime Juiced

1 tbs Olive Oil

1 Chili in Adobe

1 Garlic Clove

2 Tbs Tahini

1/4 cup Water

Pink Himalayan Sea Salt to taste

Place all of the ingredients into a blender and blend until smooth adding more water if needed.

Assembly

Place the rice into a bowl or onto a plate, top with the spicy sweet potatoes, black beans, corn, tomato, avocado and cilantro. Squeeze lime over and drizzle with the Chipotle Lime Tahini Sauce. Enjoy and Healthy Eating!