It has been awhile since my last post, these last few weeks have been very busy with lots of traveling, good food, and great company. I have been meaning to start work on my adventure section on the blog in which I record delicious alkaline food eating on the road but I often forget to record those moments in an attempt at being present when with others and because of the sheer distraction of yummy dishes that need to be eaten sitting in front of me!

Another reason for my lack of posting is this crazy northeastern weather. I try to eat seasonally as I love the freshest vegetables and fruits yet I can't quite figure out which season we are in; is it spring? It was 55 degrees yesterday or is it winter since it snowed and is 30 right now?

So in a blend of those seasons I have prepared a warm salad with the richness of roasted butternut squash, maple syrup, and charred tomatoes and the spring time peppery punch of arugula combined with the tang of brussels sprouts and lemon.

This is a great warming dish that still feels light and fresh. I personally like the mix of astringent and bright flavors with that touch of sweetness from the maple syrup. This dish also has a great variety of textures and I hope that you enjoy it!

Shaved Brussels Spout and Roasted Butternut Squash Salad with Maple Vinaigrette

1 Cup Arugula

! Cup Shaved Brussels Sprouts

1 Butternut Squash, cubed and Roasted

1 cup Grape Tomatoes, Roasted

2 tbs Olive Oil

1 tsp Pink Himalayan Sea Salt

1/2 Pear, chopped

1/4 cup Roasted and Salted Sunflower Seeds

Maple Vinaigrette:

2 Tbs Maple Syrup

2 Tbs Olive Oil

1/2 Lemon, juiced

Pink Himalayan Sea Salt

Grated Parmigiano and Pear Slices for Garnish

Preheat the oven to 400 degrees. Peel and cube the butternut squash, place it in a bowl with the tomatoes and toss with olive oil and salt. Spread onto a baking sheet and roast for 30-40 minutes until browned, you may have to remove the tomatoes sooner than the squash so I always keep them separate on the pan.

Meanwhile, slice the brussels sprouts and prepare the maple vinaigrette by combining the lemon juice, olive oil, maple syrup and salt in a small bowl.

Once the squash and tomatoes are roasted combine with the arugula, brussels sprouts, sunflower seeds, pear and toss with the dressing. Top with parmigiano if desired. Enjoy and healthy eating!

I don't know what it is lately but I just can't get enough of papayas! They remind me of warmer weather but they also contain a wide variety of vitamins and minerals. They are a rich source of antioxidants, contain vitamins B and C as well as potassium, copper, magnesium and a whole lot of fiber. They have been thought to aid in cardiovascular health as well as provide some protection against colon cancer while aiding in healing trauma. Who knew papayas had so many powerful benefits!

Papaya is actually very versatile, usually we split it open and dig in but tonight I wanted to create a savory roasted papaya. All of the roasted papaya recipes that I have encountered were used in desserts; topped with brown sugars and butters. I wanted something healthy that could be combined with other flavors, relying on its natural sweetness but not enhancing it too much.

Out came this delightful recipe with roasted brussel sprouts, tomatoes, and pecans with the zing of lime and ginger, the heat of cayenne and the sweetness of maple syrup.

I hope that you enjoy, I know that I did!

Lime and Ginger Roasted Papaya with Brussel Sprouts, Tomatoes, and Pecans

Serves 2

1 Papaya, halved, seeds reserved for garnish

1 tsp Ginger

1 tsp Cayenne Pepper

1 tsp Garlic Powder

1 tbs + 1 tsp Olive Oil

1/2 Lime

1 cup Brussel Sprouts, quartered

3 Tomatoes, quartered

1/2 cup Pecans

Pink Himalayan Sea Salt

Preheat oven to 450 degrees. Cut Papaya in half, removing the seeds and saving a few for garnish. Stir together the garlic, ginger, cayenne and a pinch of sea salt. Lightly oil the insides of the papayas with the 1 tsp of olive oil. Sprinkle each side with half of your spice mixture. squeeze half of the lime over the two sides and place cut side down in a baking dish. Place in the oven and bake for about 20 minutes of until the cut side has browned.

Meanwhile, prepare the brussel sprouts and tomatoes, quartering each, then tossing in the remainder of olive oil and sprinkling some sea salt. Place in a baking dish and place in the oven as well, roasting along with the papaya.

Remove the papaya from the oven and place each half on a plate. Turn the oven onto broil and add the pecans to the brussel sprouts and tomatoes, broil for a few minutes until the vegetables have browned and the nuts are toasted. Divide the brussel sprouts and tomatoes between the two halves of papaya, squeeze the remainder of the lime over top and drizzle with maple syrup. Enjoy and healthy eating!