Even though the weather has been so much more than expected for this time of year the climate is still one of sadness. Unfortunately a lot of young life has been lost in the last few weeks. Often we do not realize that the passing of a life has a rippling effect out into the community, effecting everyone who has in some minor way touched upon those that have left us. It effects the atmosphere, instilling it with a sadness but also with a contemplative moodiness. We begin to reflect on how we are living and the ephemeral quality of the body. There is a quote by Buddha that states that,

"The trouble is, you think you have time."

This sums up our everyday existence, often we take advantage of the sunshine in our lives. When we have troubles we mull and think but when we are happy we disregard the people that have helped us into that state.We hold grudges and make excuses, putting off what we want until tomorrow because we always feel that we will have a tomorrow. However, when someone passes, we briefly remember that death is a certainty and that we all will one day experience it. In fact today may be your last. Although I have no advice on how to live your life better or on how to cheat death, I will remind you that you do not have time, if you haven't spoken to a dear friend... do so. If you have a crush...tell them. If you are fighting with a loved one...make up. Take the risk, don't wait until tomorrow, because it may not arrive.

That being said, often when this atmosphere is surrounding us we rely on friends and family to bring back the sunshine and often we do this with food. Food comforts us and flavors can evoke memories, smiles, and joy. Just because I am alkaline does not mean that I don't enjoy the comfort of a sweet treat, especially one with the bright, refreshing lemony flavor of these balls of sunshine that I have concocted.

These little treats are filled with protein and flavor, but are also substantial in the texture department so that eating one is enough (I have to do this so I don't eat the whole batch in one sitting!) They are filled with almonds, flax, chia, steel cut oats, coconut oil, and lemon with honey for that extra bit of sweet. I hope that you enjoy them and that they bring a little sunshine into your day!

Steel Cut Oat, Almond, and Lemon Balls of Sunshine

1/2 cup Almonds

1/2 cup Steel Cut Oats

2 tbs Flax Seeds

1 tbs Chia Seeds

1 Lemon, zest and juice

1 tbs Honey

1 tbs Coconut Oil

Place the Almonds, Flax, Oats, and Chia in a food processor, blend until flour like. Add the zest and juice of a lemon, the honey, and coconut oil. Process until a ball begins to form. Chill for 30 minutes in order to make rolling easier. Roll the mixture into balls and freeze. Enjoy and healthy eating!

I keep pinching myself, its another 50 degree day in December and as this in the Northeast I know that it is too good to last and any day now the snow is going to come and my dreams of mild winters will be crushed! But for now I am going to enjoy the sunshine and my light coat and take long meandering walks through the woods while I pretend that it is in fact spring and the summer heat is around the corner.

The trouble with meandering walks though is that once finished, you are famished! I came home terribly hungry and no idea how to fulfill that hunger. I wanted something warm and tasty that made my taste buds zing with flavor but I also needed some energy to keep me motivated to complete all of my Sunday chores. So a search ensued and that is when I discovered the monster sized sweet potato in my pantry. I love sweet potatoes, they are so orange, starchy, and tasty while having beta-carotene, vitamin c, b6 and a host of other great benefits.

Now this sweet potato was frankly, huge and my stomach was definitely saying that I could polish it off (I was wrong) but I still wanted that zing and was feeling a little Mexican style flavoring. Enter the peppers, onions, and fresh corn that I had frozen from the summer as well as tomato, garlic, and chipotle peppers in adobe and I was starting to see something come together but I also wanted a little something snappy so out came the tri-colored quinoa and I was in heaven.

These meal was satisfying, hearty, and warming.

Chipotle Quinoa stuffed Sweet Potatoes

Serves 2

2 medium Sweet Potatoes

1/2 cup Quinoa

1 cup water

2 tbs Olive Oil

1 small Onion, chopped

1 Green Pepper, chopped

2 cloves Garlic, chopped

1 Tomato, chopped

1 cup Corn

1/2 Chipotle Pepper in Adobe (more depending on your desired heat level)

1 tbs Chili Powder

1 tbs Cumin

1 tsp Pink Himalayan Sea Salt

Avocado and Sunflower seeds for garnish

Preheat the oven to 400 degrees, poke holed in your sweet potatoes with a sharp knife. Bake for 30-40 minutes or until a knife easily slides into the flesh.

Meanwhile, add the water and quinoa to a pot and bring to a boil over high heat. Lower the heat to simmer, covering and cook for 15 minutes. Set aside.

In a saute pan heat the olive oil over medium high heat. Add the onion, peppers, and garlic sauteing until softened. Lower the heat to medium low and add the cumin, chili powder, salt, and chipotle chili in adobe. Stir to combine until fragrant. Add the tomato, corn, and quinoa.

Cut the sweet potato in half and top with your quinoa and vegetable mixture. Add sliced avocado and sprinkle of sunflower seeds. Enjoy and healthy eating!