I know it has been waayyy too long since my last post and I am terribly sorry, so many things have happened in the last few months that it is difficult to choose what to discuss first. The biggest being that I finally took the plunge and relocated to the sunny state of Florida in order to soak up the heat, overflow my heart, and fill up my belly with as many fresh and delicious fruits and veggies as I can find.

Leaving New York was bittersweet and I miss my friends and family but am looking forward to the adventures that come my way and the many new lessons that I have lined up for myself since learning is always the main goal. With moving, adjusting, cleaning, decorating and essentially figuring out where I am the blog took a back seat and I am truly sorry to have not been here providing you inspiration for your healthy eating goals but I do promise to get back on the grind and start creating some interesting dishes with some Florida local flavor from this point onward.

Today was a big day for me, I ventured out and found an amazing farmers market that will definitely be inspiring some awesome dishes, the Yellow Green Farmers Market in Hollywood is a wonderful place with tons of great options and is essentially modeled after European markets with fresh fish, meats, cheeses, vegetables, honeys, hot sauces, nuts, dried fruit, and tons of great booths dedicated to feeding you healthy foods. I was super excited to find a number of options geared towards raw food and vegan eating and guess what, there was even one alkaline booth!

With so many choices it was definitely a bit overwhelming at first but I found some great produce and it inspired my creativity as well. My first dish based off of these awesome supermarket finds is going to be a simple salad that is filling due to the good fats from the half of the Florida avocado that will act as our 'bowl'.

Florida avocados are larger than the hass variety but are also sweeter so it is important to counterbalance that sweetness with a little saltiness and a little tang. This salad combines watercress, peaches, mangoes, onion and garlic with Mexican limes and a touch of sriracha - you have to bring the heat when you are in Florida. I hope that you enjoy!

Florida Avocado stuffed with Watercress, Peaches, Mango, and Lime

1 Florida Avocado

Bunch of Watercress

1 Peach, cubed

1/2 Mango, cubed

1 Garlic Clove, minced

1/2 Red Onion, chopped

3-4 Mexican Limes

1 tsp Olive Oil

Pink Himalayan Sea Salt to taste

Sriracha

Halve the avocado and remove the pit. Cut a small portion of the bottom in order to get it to stay flat on the plate.

In a bowl combine the mangoes, peaches, onion and garlic. Drizzle the olive oil and squeeze 1-2 limes over the mixture to taste depending on how sweet your fruit is. Add a bit of salt and toss with the watercress. Fill the avocado with the salad and drizzle with sriracha. Enjoy and Healthy Eating!

Summer time is a time for ice cream, I love ice cream. It is so creamy and sweet and there are so many flavors! I would love to eat ice cream every day but I know that the high sugar content and far content make it a special treat so what do you do when you are looking for a healthy alternative that is just as creamy and delicious without all of the preservatives, calories and fat? You make nice cream! So what is nice cream exactly?

Nice cream is essentially - not ice cream. It is made from frozen bananas, when the bananas are blended in their frozen state they release pectin which in turn creates a creamy frozen treat. Bananas are a good source of B6, Vitamin C, potassium, biotin and copper. They prevent high blood pressure, keep your cholesterol levels low and of course are low in fat. They have also been shown to improve digestion and enhance athletic performance.

Overall, bananas are an awesome addition to your diet and are super inexpensive. I usually buy a large bunch of bananas and if they start to turn throw them right in the freezer. Therefore I am always prepared for nice cream or smoothie making.

The best part about nice cream is that you can add whatever additions you would like, from chocolate to fruit to nuts to herbs, the only limit is your imagination!

Nice cream is also versatile based on your ice cream preferences, if you like soft serve you can eat it right away, if you like hard ice cream you can through the nice cream back into the freezer for an hour or two and scoop away.

Decorate with Peaches, Walnuts, and Mint

The other day I picked up my first peaches of the season and they inspired this delicious summer treat. This pie is a simple raw, no bake delight that comes together in 15 minutes plus an hour or two for freezing. Each element of the pie only has a few elements; the crust is simply walnuts and dates, the peach ice cream consists of peaches, bananas, and vanilla extract and the date caramel adds a natural sweetness. A food processor makes quick work of the blending and then the freezer does the rest of the work. I hope that you enjoy!

Raw Vegan Peach Ice Cream Pie with Salted Date Caramel and Walnut Crust

1 1/2 cups Walnuts

26-28 Dates

1/4 cup Hot water

5 Bananas, Frozen

2 Peaches

1 tbs Vanilla Extract

1 tsp Pink Himalayan Sea Salt

Chopped Walnuts, 1 peach, and mint leaves for garnish

In a food processor add the walnuts and 1/2 tsp of sea salt. Turn the machine on and add 6-8 dates one at a time. You want the dough to stick together when pressed but not be too wet. After 6 dates check the consistency and add more if needed. Press the walnut dough into the bottom of a 8in. springform pan, smoothing so it is even throughout. Place in the freezer while you prepare the date caramel.

Soak 20 dates in hot water for 10 minutes and then drain. Add the dates and 1/2 tsp sea salt to a food processor. Blend, slowly adding hot water until the dates are broken down and creamy, stopping to scrap down the sides frequently. Spread the caramel over the walnut crust and then return to the freezer while you prepare the peach ice cream.

In a clean food processor, add the frozen bananas and vanilla extract. Blend until they start to get creamy, add the 2 peaches in piece by piece until the mixture resembles soft serve ice cream. Pour over the date caramel and distribute evenly. Freeze for one hour, garnish with chopped walnuts, sliced peaches and a sprinkle of mint leaves (I used chocolate mint). Return to freezer and freezer for one more hour. Eat now or freeze it over night, just let it sit for 5 minutes before consuming. Enjoy and healthy eating!