As you read in my last post I have been neglecting this beautiful project of mine for way too long. Even though the blog has sat dormant I have still be cooking and developing recipes but In truth it is so much simpler to post up a single edited photo to Instagram with a few words then it is to find the time and the inspiration to photograph all of the steps of a recipe, edit them, write the recipe out and then write something clever, witty and engaging to lure you into the post. However, I love writing, I love cooking and I love helping all of you eat healthier.

Growing up in the 80’s and 90’s vegetables were a side dish, often steamed or boiled topped with butter, salt and pepper or my favorite, KETCHUP! (Really, it’s true, I wouldn’t eat anything without ketchup when I was a wee one.) Every one knew that vegetables were good for them but we were not letting the natural flavors shine nor were we very imaginative. I have been a vegetarian since I was 14 years old, I survived by eating sides of what my meat eater parents made, potatoes and green beans more often than not, chips, cookies and pasta. Restaurant eating was pasta primavera or eggplant parm.

Now though the veggie revolution has allowed us to really embrace the many different flavors, cooking methods, and techniques in which you can prepare vegetables. We et their natural flavors shine, we enhance them with seasoning and sauces and not only do we know that they are good for us but they taste good as well!!!!

Previously on the blog, I felt that I needed to create culinary masterpieces for you. Recipes that had multiple ingredients and preparation methods. This new little section is going to go in the opposite for I know how busy we all are and I too struggle during the week to make dinner that is healthy and isn’t pulled from the freezer or ordered out. So hopefully these little ditties will simplify your life and allow you to create delicious meals for yourself and your families.

I make and eat all of the recipes that you see on this blog, my honey is a meat eater so often times he will accompany the dishes with lean meats or fish. Remember, alkaline isn’t about only eating alkaline forming foods, we want a balance - 70% alkaline and 30% acidic, just be smart about those acids loves.

Grilled Asparagus with Miso, Lemon, and Garlic

serves 2

1 Bunch of Asparagus, bottoms trimmed

1 ear of Corn

1 -2 tomatoes, halved

2 tbs Olive Oil

Pink Himalayan Sea Salt to taste

Miso, Lemon and Garlic Sauce

1 tbs Miso Paste

1/4 cup water

1/4 Lemon, juiced

2 tbs Olive Oil

1 tbs Honey

1 Clove Garlic, chopped

Preheat your grill. Toss all of the veggies into a bowl with the olive oil and salt. Grill the asparagus, corn and tomatoes, cut side down until brown with a little bit of char (I love a little char on my grilled veggies).

Meanwhile, in a saucepan, heat the olive oil over medium high heat. Add the garlic and saute until fragrant. Stir in the miso paste, water, and honey bringing to a simmer. Continue to stir so it doesn’t burn. Stir in the lemon juice and add a little more water if too thick.

Cut the corn off of the ear and plate the grilled asparagus, corn and tomatoes. Top with the Miso, Lemon and Garlic Sauce, a little bit of feta if so desired and some parsley. Enjoy and healthy eating!!

Eggplant, members of the illustrious nightshade family are at peak season from August to October. This beautiful purple skinned veggie is a great source of fiber, copper and vitamin B1 as well as containing phytonutrients and flavinoids. Eggplant has been proven to protect cell membranes from damage including those all important lipids present in brain cells as well as being a potent free radical scavenger.

However, personally, I don't always love eggplant. Often its bitter taste and mushy texture just does not appeal to me, not to mention its gaseous. Sure breaded and fried and covered in cheese always tastes great but there has to be another way to enjoy this healthy food without mashing it or frying it.

Lately I have been focusing my energies on raw foods once again by working on eating about 75% raw meals and 25% cooked. I find there is an innumerable way in which to prepare raw foods and it really forces you to be creative. I started thinking about raw eggplant and wondering how I could prepare it so that it still had a Mediterranean feel to it but also that freshness that comes with raw preparation.

Of course, the biggest issue with raw eggplant is its bitterness and the only way to remove it is with salting! I started out by peeling and slicing the eggplant into rounds, placing them in a colander with a dusting of salt and then letting them sit for 30 minutes before wiping them off with a paper towel and cubing the slices.

I then tossed in cherry tomatoes, mint, garlic, red onion, guava, lemon juice, olive oil and more salt and let the salad sit for another half hour before enjoying. The taste was far better than I ever thought it would be! So fresh and light and the eggplant stayed firm and when kept in the fridge it lasted for 2 weeks. So healthy and delicious, I hope that you enjoy!

Raw Eggplant Salad with Mint, Guava and Lemon

1 Eggplant, peeled and sliced into rounds

1 tbs Pink Himalayan Sea Salt

2 tbs Olive Oil

Juice from 1 Lemon

1 Guava, peeled and chopped

1 cup Grape Tomatoes

1/4 Red Onion, minced

3 Cloves Garlic, minced

1 handful of Mint leaves, chopped

1/2 cup of Sprouted Lentils

Peel and slice the eggplant. Place in a colander and liberally sprinkle with salt. Let sit for a half hour to remove the bitterness and extra moisture. Wipe the eggplant down with paper towel and cube and toss into a non reactive bowl. Add the garlic, onion, tomatoes, guava, mint, and lentils. Drizzle with the olive oil, a dash more of salt and the juice of the lemon, stirring to combine. Let rest for a half hour before eating so that the flavors can develop. Stay covered in the fridge for up to 2 weeks. Enjoy and Healthy eating!