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.

Sometimes I am the worst food blogger ever! I want to be one of those bloggers that is prepared for every holiday and knows that its national grilled cheese day but I am so last minute and usually make food on a whim based on what looks good at the store or whats in the house.

This year I promised myself that I would post my Thanksgiving guide BEFORE Thanksgiving in case anyone out there needed some inspiration and once again, I am late! I actually just decided what I was going to make yesterday and yes it looks beautiful and tastes delicious but I feel like I have let you all down! I also hate to waste food and can't imagine making my dish 4 times before the big day, so here is my recipe for Thanksgiving.

I do have to deem this recipe a success for all members of my family enjoyed it, even the younger crew who had never had brussels sprouts before. These brussels sprouts where so sweet and literally picked on Tuesday at Royal Acres Farm and CSA, John is so good to me and gave me one last harvest of delicious items even though the CSA ended 2 weeks ago. Thankfully, I have spinach, squash, and broccoli to keep me fed for the next week or so.

Back to the brussels sprouts, as I kid I hated brussels sprouts! They were so bitter and bland and looked like little cabbage but now I adore them, especially roasted. This recipe combines a number of flavors; bitterness of the sprouts, sweetness of the honey, juicy nuggets of blackberry and tangy touches from the feta cheese. The lemon vinaigrette brightens the dish while a touch of cayenne rounds it out. I hope that you enjoy and that your Thanksgiving was well spent. Happy Holidays and Healthy Eating!

Honey Roasted Brussels Sprout, Blackberry, Walnut, and Feta Salad with Lemon Vinaigrette

4-5 cups of Brussels Sprouts (mine were small so I didn't bother to halve them)

2 tbs Olive Oil

1 tbs Pink Himalayan Sea Salt

1 tbs Honey

1/2 tsb Cayenne Pepper

1 cup Walnuts, Toasted

1 cup Feta Cheese

2 cups Blackberries (halved if large)

Lemon Vinaigrette

2 tbs Olive Oil

Juice from 1 Lemon

1 tbs Oregano

1 pinch of Cayenne Pepper

1/2 tsp Paprika

1 tbs Honey

Preheat the oven to 400 degrees. Place your brussels sprouts in a large bowl, halve if they are large. Toss with the olive oil, salt and cayenne. Spread in a single layer on a baking sheet and roast for 15 minutes. Drizzle with honey, stirring to combine and roast for another 10 to 15 minutes or until browned and slightly crispy.

Meanwhile, combine the olive oil, lemon juice, cayenne pepper, paprika, and honey in a small container.

Transfer the brussels sprouts to a large bowl, add the feta, walnuts, and blackberries, tossing to combine. Pour the lemon vinaigrette over top and serve warm or at room temperature. Enjoy!