As you read in my last post I have been neglecting this beautiful project of mine for way too long. Even though the blog has sat dormant I have still be cooking and developing recipes but In truth it is so much simpler to post up a single edited photo to Instagram with a few words then it is to find the time and the inspiration to photograph all of the steps of a recipe, edit them, write the recipe out and then write something clever, witty and engaging to lure you into the post. However, I love writing, I love cooking and I love helping all of you eat healthier.

Growing up in the 80’s and 90’s vegetables were a side dish, often steamed or boiled topped with butter, salt and pepper or my favorite, KETCHUP! (Really, it’s true, I wouldn’t eat anything without ketchup when I was a wee one.) Every one knew that vegetables were good for them but we were not letting the natural flavors shine nor were we very imaginative. I have been a vegetarian since I was 14 years old, I survived by eating sides of what my meat eater parents made, potatoes and green beans more often than not, chips, cookies and pasta. Restaurant eating was pasta primavera or eggplant parm.

Now though the veggie revolution has allowed us to really embrace the many different flavors, cooking methods, and techniques in which you can prepare vegetables. We et their natural flavors shine, we enhance them with seasoning and sauces and not only do we know that they are good for us but they taste good as well!!!!

Previously on the blog, I felt that I needed to create culinary masterpieces for you. Recipes that had multiple ingredients and preparation methods. This new little section is going to go in the opposite for I know how busy we all are and I too struggle during the week to make dinner that is healthy and isn’t pulled from the freezer or ordered out. So hopefully these little ditties will simplify your life and allow you to create delicious meals for yourself and your families.

I make and eat all of the recipes that you see on this blog, my honey is a meat eater so often times he will accompany the dishes with lean meats or fish. Remember, alkaline isn’t about only eating alkaline forming foods, we want a balance - 70% alkaline and 30% acidic, just be smart about those acids loves.

Grilled Asparagus with Miso, Lemon, and Garlic

serves 2

1 Bunch of Asparagus, bottoms trimmed

1 ear of Corn

1 -2 tomatoes, halved

2 tbs Olive Oil

Pink Himalayan Sea Salt to taste

Miso, Lemon and Garlic Sauce

1 tbs Miso Paste

1/4 cup water

1/4 Lemon, juiced

2 tbs Olive Oil

1 tbs Honey

1 Clove Garlic, chopped

Preheat your grill. Toss all of the veggies into a bowl with the olive oil and salt. Grill the asparagus, corn and tomatoes, cut side down until brown with a little bit of char (I love a little char on my grilled veggies).

Meanwhile, in a saucepan, heat the olive oil over medium high heat. Add the garlic and saute until fragrant. Stir in the miso paste, water, and honey bringing to a simmer. Continue to stir so it doesn’t burn. Stir in the lemon juice and add a little more water if too thick.

Cut the corn off of the ear and plate the grilled asparagus, corn and tomatoes. Top with the Miso, Lemon and Garlic Sauce, a little bit of feta if so desired and some parsley. Enjoy and healthy eating!!

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.