The time has finally come...BIKINI TIME! The dreaded season when women shed their clothing and prance around in less than their underwear for all to see! No matter how fit or slim you are, every self conscious thought pops into your head, especially those first few days of display when you awkwardly let winters many layers drift to your bedroom floor. Generally, by the end of the season you could care less about prancing around in your bathing suit its just those first few weeks that take you down that psychological journey in which you consider your abdominal muscles, question your glutes and generally start thinking about your diet.

Gone are the moments of, well its winter: one more serving won't hurt and I shoveled today so 3 pieces of pizza is acceptable and in strolls salad galore. Lucky for us, bikini season corresponds with fresh veggie season and suddenly we say hello to arugula, zucchini, peaches, strawberries, tomatoes that taste like tomatoes and more.

As you know, alkaline eating is all about moderation with a heavy dose of vegetable power and I try my hardest to keep that philosophy running strong through the many endless months of cold weather but even I start leaning more towards the naughty side of eating as winter drags on. So what can you do now that summer has shown, your bathing suit is staring you down and you've spent the last three weeks telling yourself that tomorrow you will get back on the bandwagon?

Spend a little time eating raw! Raw food, mainly fruits and vegetable is the quickest and healthiest way to alkalinize, feel lighter and look great. Spending one week drinking fresh juices or smoothies, sticking to easily digestible veggies and eliminating carbs and dairy will have you feeling like strutting your stuff in that bikini. It will also cleanse your body of those bad cravings and force you to get creative in the kitchen.

Eating raw foods doesn't mean chomping on carrot sticks all day, although they are a great snack, instead it forces you to focus on flavor combinations and super fresh delicious produce. This dish does just that, it combines some great spicy arugula, zuccini noodles, salty kalamata olives, garlic, lemon, and juicy tomatoes to create a refreshingly satisfying meal that can be made in 15 minutes. Give it a try!

Raw Zucchini Noodles with Olive, Garlic and Lemon Tapenade

Makes 2 servings

2 Zucchini, spiralized into noodles

1 handful of Arugula

2 Tomato, chopped

1/2 cup Kalamata Olives

2 Garlic Cloves

1/2 cup Walnuts

1/4 cup Olive Oil

1/2 Lemon, juiced

1 tso Dried Basil

1tsp Dried Oregano

1tsp Dried Parsley

To make the tapenade, combine the olives, garlic, lemon juice, olive oil, herbs and walnuts in a food processor. Pulse until well blended, adding more olive oil if needed. Place the arugula, zucchini noodles and tomatoes into a large bowl, add the tapenade and stir to combine. Divide between two plates and enjoy!

Spring has finally made its appearance just in time for Easter and Passover celebrations. The warmer weather inspired many to head outdoors with family and friends in order to brush off that oppressive cabin fever! Spring is unpredictable, its cold and rainy and then bright and sunny but the best part of spring comes from the produce aisle. Asparagus, peas, artichokes, spinach, all kinds of fresh and delicious vegetables are in season bringing a welcome change to my taste buds after months of root vegetables.

The abundance of freshness in my grocery store prompted the creation of this easy and flavorful dish which I made for Easter Sunday with my family. Grilled asparagus is an all time favorite and is especially delicious when paired with a Mediterranean influenced bruschetta.

Tomatoes are still not the best at this time of year so in order to sweeten them up, I charred them in a pan before tossing them with kalamata olives, artichoke hearts, basil, olive oil, and lemon.

The best part of this dish is that you can eat as much as you want without feeling sluggish like other traditional holiday foods such as mashed potatoes, stuffing, and creamed everything. This touch of spring livens up any dinner menu and provides a healthy punch. Enjoy and healthy eating!

Grilled Asparagus with Charred Tomato, Olive, and Artichoke Bruschetta

1 bunch of Asparagus, woody ends removed

3 tbs Olive Oil

Pink Himalayan Sea Salt

4 Plum Tomatoes

6 Garlic cloves, chopped

1/2 cup Kalamata Olives, loosely chopped

1 8oz jar of Artichoke Hearts, loosely chopped

1 handful of Basil leaves

1/2 lemon, juiced

Place 1 tbs of olive oil into a saute pan and heat over medium high until glossy. Cut the plum tomatoes in half width wise and place into the hot oil, cooking on each side until browned but still solid. Remove from heat and cool slightly to handle. Loosely chop and add to a bowl with the chopped olives, artichokes, garlic and basil. Drizzle 1 tbs of olive oil over top with a dash of salt and juice of half of a lemon. Stir to combine.

Meanwhile, preheat the grill. Toss the asparagus with 1 tbs of olive oil and a dash of sea salt. Grill over medium heat until bright green and slightly charred.

Place the asparagus on a platter and top with the bruschetta, Enjoy warm or at room temperature.