I don't know if this is true where you are, but it is flu season here and it has hit hard. People of all ages are coming down with head colds, ear infections, sinus infections, bronchitis and more! As an educator I am constantly surrounded by sniffles, runny noses, dirty hands and illness. Fighting off the onslaught of disease has become common practice and the best way to do that is to keep your immune system super charged through eating good food!

Every year I fight off illness with garlic, ginger, apple cider vinegar, spirulina and my all time super hero, oil of oregano. That stuff is a lifesaver and has stopped many a cold in its tracks.

Often I do research on the medicinal properties of food in order to gain a greater understanding of how our bodies utilize minerals and vitamins as well as to gain ideas for new recipes and flavor combinations. Recently, when performing this research I came across an old favorite that is currently being touted as a super-food, horseradish!

Horseradish is extremely alkaline, is loaded with nutrients and minerals including fiber, vitamin c, folate, potassium, calcium, magnesium, zinc, and manganese. It can clear a sinus infection, ease joint pain, kill bacteria, cure a urinary tract infection and has shown promise in reducing cancerous tumors as well as protecting the body from toxins.

I love horseradish and its spicy goodness and it just so happened that I had some fresh horseradish root in the fridge waiting to be prepared. I made up a batch of horseradish by peeling and processing the potent root in the food processor with water, apple cider vinegar and salt. As my eyes were tearing and my nose running I decided that I wanted to turn some of that horseradish into a delicious sauce to go with the squash, brussels sprouts and tomatoes that I had just roasted. Often times when cooking I kind of just wing it and hope for the best. I saw some parsley in the fridge as well and thought that it would go nicely with the horseradish then added some lemon, mustard, more apple cider vinegar, and olive oil. I didn't want to go the route of a cream sauce but boy I needed something to cut the heat of my creation, thus adding a can of chickpeas to the processor created a hummus that was absolutely delightful topped with the roasted vegetables and a drizzle of olive oil. I hope that you enjoy as well.

Roasted Vegetables over a Spicy Horseradish and Parsley Hummus

2 tbs Olive Oil

1 Butternut Squash, peeled, seeded, and cubed

2 cups of Brussels Sprouts, halved

1 pint Grape Tomatoes

Pink Himalayan Sea Salt

1 tsp Oregano

Horseradish and Parsley Hummus

4 tbs Horseradish

1/4 cup Apple Cider Vinegar

Handful of Flat Leaf Parsley

1 tbs Whole Grain Mustard

Juice of 1/2 Lemon

2 tbs Olive Oil

1 15.5oz can of Chickpeas, rinsed and drained

Pink Himalayan Sea Salt

Preheat the oven to 375. Toss the butternut squash and brussels sprouts with the olive oil, oregano, and a liberal dose of salt. Turn onto a baking sheet and roast for 25-30 minutes or until browned, stirring halfway through. Throw the tomatoes into the same bowl that you tossed the squash and brussels sprouts in, coating with the leftover oil. Add to the baking sheet and roast all of the vegetables for another 10 minutes or until the tomatoes have split.

Meanwhile, in a food processor, process the horseradish, parsley, apple cider vinegar, lemon, mustard, chickpeas and olive oil. Season with salt to taste.

At this time you can choose to warm the hummus slightly or serve as is topped with the roasted vegetables and a drizzle of olive oil. Enjoy and healthy eating!

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!