Bonjour mon amis! Spending time in the South of France wandering around little villages and soaking in the Mediterranean sun has been an amazing experience. The human soul is constantly striving for new experiences and greater understanding, through travel we see the world in which we live in a new light, one that highlights our similarities, our differences and our cultural connections.

Inspiration comes to each of us in different guises. Through an adventure, an experience, a vision, a view or through a taste. The French are known for their classical food preparation, rich sauces, methodical technique and creamy everything!

Yet the freshness of the product is the essential quality that is emphasized in their cuisine.

Strawberries are sweeter, tomatoes juicier, cheese and dairy are rich and flavorful, bread turns stale after 2 days and olives grow in every yard.

As I was thinking through the food inspiration of the region I realized shamefully that I have not created a dessert recipe for you all in quite some time. When thinking Alkaline, dessert definitely is not the first thing to come to mind but dessert does not always have to be a sugary mass of oozing sweetness. You can have a healthy dessert made with simple ingredients, honey, dates, fresh fruit and oh so French - Cheese!

Not all cheese is created equal and of course should only be consumed in moderation especially in regards to digestion. Goat cheese is actually an alkaline forming food and is easier on your digestive system in comparison to cows cheese. Since goat cheese is so common in France it was a natural choice when combined with fresh sour plums picked from the tree in the backyard and wild thyme collected during a weekend hike. I hope that you enjoy and healthy eating!

Goat Cheese Mousse with Rosé infused Plums and Sunflower Seed Crust

1 cup of Sunflower Seeds

8 Dates, pitted

2 tbs Olive Oil

200g of Goat Cheese

3 oz Coconut Milk

1/2 tsp Thyme

1/2 cup honey

2 cups Sour Yellow Plums, pitted and halved

1/4 cup Rosé

1/2 tsp Ginger

Sea Salt

In a food processor or blender add the sunflower seeds, 1 tbs of olive oil, a pinch of sea salt and pulse a few times to break down, add the dates. Process until a dough begins to form and the mixture sticks together when pressed between two fingers. Do not over process or it will become more of a nut butter. Form into a ball and divide between 4 ramekins or jars, pressing into the bottom.

In a clean food processor or blender add the goat cheese, 1/4 cup honey, thyme, and a pinch of salt. Pulse a few times to combine the ingredients then process, slowly adding the coconut milk until it becomes smooth, creamy and pourable. Run the machine for a minute to aerate. Adjust salt and honey to your tastes then divide between the 4 ramekins and chill until set, at least one hour.

In a small saucepan heat 1 tbs of olive oil over medium high heat. Add the plums, ginger, a dash of salt and a 1/4 cup honey cooking down until the fruit has softened. Reduce heat to love and add the Rosé simmering, uncovered for about 5 minutes until the plums start to break down but leaving the sauce a bit chunky. Add more honey to taste. Cool then spoon over the goat cheese mousse and serve.

I have been wanting to start the Adventures section of the blog for quite some time. The original concept of this space was to fill it with delicious Alkaline foods made by others while focusing on how to eat Alkaline when dining out. I also wanted to use the space in order to think about traveling and what it means for your health.

Recently, I had the opportunity to make a voyage to the South of France and Monaco to take in the amazing sites, turquoise ocean, jagged coastline and of course the amazingly tantalizing culinary delights.

The mission of an Alkaline lifestyle is to eat for health but health is not just a matter of eating well but involves moving your body as well as moving your mind and soul. Travel enriches your spirit, broadens your horizons, increases your contemplation and in turn provides a sense of health that eating and exercise alone cannot do. Preparing for a journey, traveling to a space that you do not usually occupy and soaking in the local customs and practices can often be the best medicine. As the saying states, if traveling were free you would never see me again.

But let's get back to the food.... The South of France is known for Olives, Rose, fresh seafood, squash blossoms, figs and tarte tropezienne while Monaco incorporates a little of France and a touch of Italy in everything that they do and trust me I enjoyed all of those things in abundance. You may be saying but Channyn, pastries, that's not healthy or Alkaline! You are 100% correct but health is often not just about what you eat but your mental state as well and an Alkaline lifestyle is not about denying yourself or restriction, instead it is about embracing balance and being cognizant of what you are eating.

When going to France, missing out on a Chocolate Croissant is just plain wrong just as wrong as it would be to go to an apple orchard and not eat apples. So you might be asking what I do in order to keep Alkaline while enjoying myself and these vacation treats! Here I offer you the following tips....

Eat local produce in a regional way.
Don't go nuts and eat every sugary treat you find, instead choose the treats that the area is known for.
Visit local markets and purchase produce for snacks.
Visit your local supplement shop before you travel and purchase packets of supplements, my favorite is Green Vibrance by Vibrant Health which is a plant based, advanced daily superfood that is loaded with vitamins minerals, algae, and probiotics.
Enjoy yourself!

Remember that these moments in our lives create the memories that we hold dearest, so plunge forward, embrace adventure, and fill your taste buds!

Below is a salad that I constructed after returning which combined the flavors of France through grilled apricots, fresh chevre, pistachios and honey. A delightful combination, that transported me back to my travels and made me smile, I hope it does the same for you.

Grilled Apricot, Goat Cheese, and Pistachio Kale Salad

2 cups of Kale, chopped

1 tbs Olive Oil

2 Apricots, halved and grilled

2oz, Goat Cheese

1/2 cup Pistachios, shelled

Pink Himalayan Sea Salt

Honey

preheat the grill to Medium High. Massage the kale with the olive oil and a sprinkle of sea salt, place on a plate. Take the apricots and halve, place on the grill cut side down cooking for 2 to 3 minutes until seared. Flip and place goat cheese in the indentation. Grill for another 2 to 3 minutes, warming the cheese. Place on the bed of kale, sprinkle with pistachios and drizzle with honey. Enjoy and Healthy Eating!