Bonjour mon amis! Spending time in the South of France wandering around little villages and soaking in the Mediterranean sun has been an amazing experience. The human soul is constantly striving for new experiences and greater understanding, through travel we see the world in which we live in a new light, one that highlights our similarities, our differences and our cultural connections.

Inspiration comes to each of us in different guises. Through an adventure, an experience, a vision, a view or through a taste. The French are known for their classical food preparation, rich sauces, methodical technique and creamy everything!

Yet the freshness of the product is the essential quality that is emphasized in their cuisine.

Strawberries are sweeter, tomatoes juicier, cheese and dairy are rich and flavorful, bread turns stale after 2 days and olives grow in every yard.

As I was thinking through the food inspiration of the region I realized shamefully that I have not created a dessert recipe for you all in quite some time. When thinking Alkaline, dessert definitely is not the first thing to come to mind but dessert does not always have to be a sugary mass of oozing sweetness. You can have a healthy dessert made with simple ingredients, honey, dates, fresh fruit and oh so French - Cheese!

Not all cheese is created equal and of course should only be consumed in moderation especially in regards to digestion. Goat cheese is actually an alkaline forming food and is easier on your digestive system in comparison to cows cheese. Since goat cheese is so common in France it was a natural choice when combined with fresh sour plums picked from the tree in the backyard and wild thyme collected during a weekend hike. I hope that you enjoy and healthy eating!

Goat Cheese Mousse with Rosé infused Plums and Sunflower Seed Crust

1 cup of Sunflower Seeds

8 Dates, pitted

2 tbs Olive Oil

200g of Goat Cheese

3 oz Coconut Milk

1/2 tsp Thyme

1/2 cup honey

2 cups Sour Yellow Plums, pitted and halved

1/4 cup Rosé

1/2 tsp Ginger

Sea Salt

In a food processor or blender add the sunflower seeds, 1 tbs of olive oil, a pinch of sea salt and pulse a few times to break down, add the dates. Process until a dough begins to form and the mixture sticks together when pressed between two fingers. Do not over process or it will become more of a nut butter. Form into a ball and divide between 4 ramekins or jars, pressing into the bottom.

In a clean food processor or blender add the goat cheese, 1/4 cup honey, thyme, and a pinch of salt. Pulse a few times to combine the ingredients then process, slowly adding the coconut milk until it becomes smooth, creamy and pourable. Run the machine for a minute to aerate. Adjust salt and honey to your tastes then divide between the 4 ramekins and chill until set, at least one hour.

In a small saucepan heat 1 tbs of olive oil over medium high heat. Add the plums, ginger, a dash of salt and a 1/4 cup honey cooking down until the fruit has softened. Reduce heat to love and add the Rosé simmering, uncovered for about 5 minutes until the plums start to break down but leaving the sauce a bit chunky. Add more honey to taste. Cool then spoon over the goat cheese mousse and serve.

After camping I haven't been making many dishes since I had leftovers for what seemed like ever! I ate bowl after bowl of that awesome chili and forgot to tell you about my other pre-made camping dish!

Camping is traditionally considered a meat and potato event, you grill steaks and burgers and hot dogs, eat chips and drink beer. I have been on many a camping trip where only those things were brought and breakfast, lunch, and dinner consisted of hot dogs washed down with more hot dogs. Since I like to eat healthy and am a vegetarian I was determined to create a few dishes for non-meat eaters or those who didn't want to only consume ground beef.

My veggie chili was perfect for the cold nights we encountered but my Roasted Eggplant, Chickpea and Quinoa salad was an amazing and diverse meal that retained its flavor and was equally as delicious served warm or cold.

When creating dishes I often try to go with a theme or flavor profile that incorporates all of the things that I love. Therefore, this dish combined sunflower seeds, dates, cumin, roasted eggplant, lemon and a new delight, that John from Royal Acres Farm insisted I try - celery greens! I also threw in some Parmesan cheese but it was completely optional.

Overall, the salad was hearty to make you feel satisfied when camping but light enough so that you could take a hike after eating it. I hope that you enjoy!

Roasted Eggplant, Chickpea, Date, and Quinoa Salad with Celery Greens

4 cups of Eggplant, cubed

2 cups of Quinoa

4 cups of Water

2 tbs Cumin

4 tbs Olive Oil

1 tsp Pink Himalayan Sea Salt

1 cup Sunflower Seeds

1 cup Dates, chopped

2 cans Chickpeas, drained and rinsed

1 cup Celery Greens, lightly chopped

1 Lemon, juiced

Parmesan Cheese and Additional Sunflower Seeds for Garnish

Preheat oven to 450 degrees. Cube eggplant and toss with 2 tbs olive oil, sea salt and cumin. Spread onto a baking sheet and roast for 30 - 40 minutes until browned and cooked through.

Meanwhile, bring 4 cups of water to a boil. Add the 2 cups of quinoa, reducing to simmer and covering. Cook until water is absorbed then fluff with rice.

Combine the eggplant, quinoa, sunflower seeds, chickpeas, dates, and celery greens in a large bowl. Add 2 tbs of olive oil and the juice of 1 lemon, tossing to combine. Season with salt to taste. Sprinkle with Parmesan and additional sunflower seeds and enjoy!