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!

The world has become an interesting place as far as politics are concerned. The recent election in the United States has created an awareness that I believe has been laying dormant for some time. That awareness has little to do with politics but instead has to do with the human connection. The hate that advertently or inadvertently came to the surface sparked a desire around the world for humans to examine how they treated and interacted with others. This was demonstrated by the large number of persons, both men and women, in various cities across the globe, marching together to promote peace, love, respect, and equality for all human beings.

Many would state that as American women we have it better than many other countries and I would agree but this movement had more to do with taking care of one another and ensuring that our voices were heard for not that long ago in the United States, women did not have the rights that we do today. A woman was considered her husbands property, she had no way to take care of herself besides marriage, her children could be taken from her if she chose to leave her home for any reason so she endured abuse, alcoholism, and degrading situations. She was subjected to her circumstances and had no say. Education was not an option, voting was not an option, meaningful work was not an option. If she happened to find herself in a compromised situation and the man who put her there didn't step up she was sent away and forced to give up her child. Women in this country have not always had it easy so for those of you who feel that this march was a waste of time and energy and that you have a say over your life, your body, your mind and your actions, remember that this was not always the case and those who marched reminded us that we often take for granted that which has been given to us by our ancestors and that we must always remember how far we have come and that their voices should always be commended.

In this world of technology and consumerism it was warming to see people from all walks of life come together and peaceably take a stand, connecting to one another and essentially loving one another for all of our differences. It is our actions that touch the souls of others and the kindness and quality of the march provided a glimpse into the highest quality of human souls around.

This warmth is inspiring as a woman, an American, and a human but this is a food blog so I suppose I should talk about how food also provides a connection, a common denominator and a way in which we can put our differences aside and share our cultures.

For me, certain smells, tastes, and dishes remind me of my connection to those that are most important to me. Whole memories surround ingredients just as a song can transport me to a moment in time. One of my goals for the blog and for my own culinary experiences this year was to explore a variety of cultures through food. I want to embrace new flavor profiles and work with new ingredients.

Harissa is a North African hot chili pepper paste that is versatile and packs a hot little kick. This dish combines harissa with tomato paste, garlic, onion, ginger, and coriander in order to liven up chickpeas and carrots. It can of course be eaten alone but who doesn't love a little 'rice' with their curried chickpeas.

The cauliflower rice is flavored with garlic, mint and lemon thus further enhancing the middle eastern profiles of the dish.

This is a great meal to share with others, so call a friend, enhance your connection and create new memories to go with these new flavors.

Garlic, Mint, and Lemon Cauliflower Rice with Harissa Carrot Ribbons and Chickpeas

Harissa Carrots and Chickpeas

1 Onion, chopped

2 Garlic Cloves, chopped

1 in. Ginger, minced

1 tbs Coriander Seeds, crushed

1 tsp Pink Himalayan Sea Salt

1 tbs Tomato Paste

1 tbs Harissa

2 tbs Olive Oil

2 cups of Chickpeas, soaked overnight and cooked (or 1 can of Chickpeas)

1/2 cup water

2 Carrots, ribbon style

If using dried chickpeas, soak overnight and then cook in boiling water for 20 minutes or until cooked through but still crisp, set aside.

In a saute pan heat the olive oil over medium high heat. Add the onion, cooking until softened, about 2 minutes then add the garlic, ginger and coriander, cooking until fragrant. Add the chickpeas, tomato paste, and harissa, stirring to coat and to liven the flavor. Add 1/2 cup or water, cover and reduce heat to simmer. Simmer for 20 minutes, then add the carrot ribbons, reserving a bit for garnish. While the chickpeas are cooking prepare the 'rice'.

Garlic, Mint and Lemon Cauliflower Rice

4 Cloves Garlic, chopped

1 Head Cauliflower, core removed

3 tbs Olive Oil

1/4 cup roughly chopped Mint Leaves

Zest and juice of 1/2 a lemon

1/2 cup slivered almonds

Pink Himalayan Sea Salt to taste

Cut up the cauliflower and place into a food processor, pulse until it resembles rice. Meanwhile, in a saute pan heat the 3 tbs of olive oil over medium high heat. Add the garlic cooking until fragrant and beginning to brown, add the cauliflower, cooking until heated through. Add the zest, lemon juice, mint leave and almonds, stirring to combine. Season with salt to taste. Reduce heat and keep warm until the chickpeas are ready.

Place the rice in a bowl and top it with the chickpeas mixture, garnish with carrot ribbons, mint leaves, almonds, and lemon zest if desired. Enjoy and healthy eating!