I haven’t posted in such a very long time and have been seriously debating about where I want this blog to go. For the last few years this blog was the art I put out into the world. It was an easy way for me to visually represent my skills. To use composition, light and color to capture something I was doing anyway, eating! Eating in my own way; showcasing vegetables and hoping to inspire others to give them a try. I created by putting ingredients together and sharing those recipes with friends, family and those wanting to eat healthier and hopefully it helped a few people fall in love with brussel sprouts and brocolli. And although I am still eating everyday and creating recipes and cooking, my desire to share that with the world has dwindled and it has become harder for me to put that out there. Writing a blog is harder than it looks; thinking of witty written content, documenting the process in step by step images and then editing the images for the best effect, not to mention writing down all the recipes is time consuming and can take yhe fun out of cooking. Truth is, relying on the instant imagery of instagram is much easier although that has started to feel like a full time job as well. So for now I am going to revert to something simple, an opening line, an image or two, and the recipe since most of us don’t bother reading the witty remarks anyhow!

This is a simple white bean burger, I make a few at a time in order to freeze then for later when I am being smart and thinking ahead. Throw them on a salad, a bun or in a wrap with the topping of your choice and enjoy 😁.

White Bean Burger on Rye Toast served with Spicy Pickles, Spinach, Tomato and Siracha

Easy White Bean Burger with Balsamic Tomatoes

Makes 3 to 4 burger depending on your size

1 can white beans

2 cloves garlic

1/4 of a jalapeno

Handful or basil and parsley

Salt and pepper

1 egg

1/2 cup gluten free oats

Balsamic Tomatoes

2 large tomatoes, chopped

3 cloves of garlic, chopped

1/2 onion, chopped

1 tbs olive oil

1 tbs Balsamic vinegar

A sprig of Fresh basil

Pink Himalayan Sea Salt & Black Pepper to taste

Throw the beans, garlic, jalapeno, herbs and spices into a blender or food processor and pulse until it starts to break down, add the egg and pulse until mixed but still a bit chunky. Add the oats and pulse quickly until it stiffens up. Transfer to a bowl and let rest for 5 minutes so the oats can absorb any liquid. If too wet add a little more oats. Form into patties and cook in a pan with olive oil or grill.

Meanwhile, chop the tomatoes, garlic, onion, and jalapeno placing into a bowl, stir in the olive oil, balsamic, and basil. Season with salt and pepper to taste and top your burger with this yumminess! Enjoy and healthy eating!

Back again with another simple recipe to follow for week 2! I hope that you have been experimenting with all of the great spring vegetables that have been making their way into the stores recently. I know that when I lived in New York spring was a gorgeous time, not because of the blooming flowers but all of the colors that would return to the market. No more potatoes or squash instead asparagus, peas, garlic scapes and fiddleheads galore!

It has taken me a little while to adjust to the alternate seasons that living in Florida provide. April and May is the end of the growing season - weird I know! November is when everyone starts to get excited about veggies but the end of the summer is the avocado and mango yield which almost seems like heaven for you can walk down the street and pluck either from any tree you see.

This weeks recipe makes broccoli its start. Recently, it feels like cauliflower has gotten all of the hype but what about our good, stable, green friend? We can’t forget about that delightful cruciferous vegetable especially when it can do all the same thing that cauliflower can. Rice, yup. Steaks, you bet. Pizza crust, why not! It is a bit more intense in its flavor but lends itself to all of the cooking methods that we use for cauliflower.

In this recipe, a drizzle of olive oil, garlic paste and salt enhance the roasted bits of broccoli and an added punch of probiotics comes into play with the sauerkraut. Don’t forget that sauce though, whole grain mustard, dijon, maple syrup and soy add a little sweetness to the bitterness of our dish. I hope you like it.

Roasted Broccoli with Sauerkraut and a Whole Grain Mustard, Soy, Maple Glaze

Serves 2

2 Heads of Broccoli

2 tbs Olive Oil

Pink Himalayan Sea Salt

1 tbs Garlic Paste

Mustard, Soy, Maple Glaze

1 tbs Whole Grain Mustard

1 tsp Dijon Mustard

1 tbs Olive Oil

2 tbs Maple Syrup (I used 2 tbs as my maple is Canadian and thus very light. You may only need 1 tbs with a thicker syrup)

1 tbs Soy Sauce

1 tsp Apple Cider Vinegar

Pinch of crushed red pepper

Preheat the over to 375. Slice the broccoli into steaks or cut it into pieces. Coat with olive oil, salt and garlic paste. Roast for about 20 minutes until a knife easily pierces the flesh and you have a nice char (my favorite part).

Meanwhile whisk all of the ingredients for the glaze in a small saucepan. Heat over medium low until a small simmer begins. Remove from heat and set aside.

Plate the broccoli with warmed sauerkraut and a healthy drizzle of the glaze. Enjoy and Healthy Eating!