Back again with another simple recipe to follow for week 2! I hope that you have been experimenting with all of the great spring vegetables that have been making their way into the stores recently. I know that when I lived in New York spring was a gorgeous time, not because of the blooming flowers but all of the colors that would return to the market. No more potatoes or squash instead asparagus, peas, garlic scapes and fiddleheads galore!

It has taken me a little while to adjust to the alternate seasons that living in Florida provide. April and May is the end of the growing season - weird I know! November is when everyone starts to get excited about veggies but the end of the summer is the avocado and mango yield which almost seems like heaven for you can walk down the street and pluck either from any tree you see.

This weeks recipe makes broccoli its start. Recently, it feels like cauliflower has gotten all of the hype but what about our good, stable, green friend? We can’t forget about that delightful cruciferous vegetable especially when it can do all the same thing that cauliflower can. Rice, yup. Steaks, you bet. Pizza crust, why not! It is a bit more intense in its flavor but lends itself to all of the cooking methods that we use for cauliflower.

In this recipe, a drizzle of olive oil, garlic paste and salt enhance the roasted bits of broccoli and an added punch of probiotics comes into play with the sauerkraut. Don’t forget that sauce though, whole grain mustard, dijon, maple syrup and soy add a little sweetness to the bitterness of our dish. I hope you like it.

Roasted Broccoli with Sauerkraut and a Whole Grain Mustard, Soy, Maple Glaze

Serves 2

2 Heads of Broccoli

2 tbs Olive Oil

Pink Himalayan Sea Salt

1 tbs Garlic Paste

Mustard, Soy, Maple Glaze

1 tbs Whole Grain Mustard

1 tsp Dijon Mustard

1 tbs Olive Oil

2 tbs Maple Syrup (I used 2 tbs as my maple is Canadian and thus very light. You may only need 1 tbs with a thicker syrup)

1 tbs Soy Sauce

1 tsp Apple Cider Vinegar

Pinch of crushed red pepper

Preheat the over to 375. Slice the broccoli into steaks or cut it into pieces. Coat with olive oil, salt and garlic paste. Roast for about 20 minutes until a knife easily pierces the flesh and you have a nice char (my favorite part).

Meanwhile whisk all of the ingredients for the glaze in a small saucepan. Heat over medium low until a small simmer begins. Remove from heat and set aside.

Plate the broccoli with warmed sauerkraut and a healthy drizzle of the glaze. 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!