I don't know what it is lately but I just can't get enough of papayas! They remind me of warmer weather but they also contain a wide variety of vitamins and minerals. They are a rich source of antioxidants, contain vitamins B and C as well as potassium, copper, magnesium and a whole lot of fiber. They have been thought to aid in cardiovascular health as well as provide some protection against colon cancer while aiding in healing trauma. Who knew papayas had so many powerful benefits!

Papaya is actually very versatile, usually we split it open and dig in but tonight I wanted to create a savory roasted papaya. All of the roasted papaya recipes that I have encountered were used in desserts; topped with brown sugars and butters. I wanted something healthy that could be combined with other flavors, relying on its natural sweetness but not enhancing it too much.

Out came this delightful recipe with roasted brussel sprouts, tomatoes, and pecans with the zing of lime and ginger, the heat of cayenne and the sweetness of maple syrup.

I hope that you enjoy, I know that I did!

Lime and Ginger Roasted Papaya with Brussel Sprouts, Tomatoes, and Pecans

Serves 2

1 Papaya, halved, seeds reserved for garnish

1 tsp Ginger

1 tsp Cayenne Pepper

1 tsp Garlic Powder

1 tbs + 1 tsp Olive Oil

1/2 Lime

1 cup Brussel Sprouts, quartered

3 Tomatoes, quartered

1/2 cup Pecans

Pink Himalayan Sea Salt

Preheat oven to 450 degrees. Cut Papaya in half, removing the seeds and saving a few for garnish. Stir together the garlic, ginger, cayenne and a pinch of sea salt. Lightly oil the insides of the papayas with the 1 tsp of olive oil. Sprinkle each side with half of your spice mixture. squeeze half of the lime over the two sides and place cut side down in a baking dish. Place in the oven and bake for about 20 minutes of until the cut side has browned.

Meanwhile, prepare the brussel sprouts and tomatoes, quartering each, then tossing in the remainder of olive oil and sprinkling some sea salt. Place in a baking dish and place in the oven as well, roasting along with the papaya.

Remove the papaya from the oven and place each half on a plate. Turn the oven onto broil and add the pecans to the brussel sprouts and tomatoes, broil for a few minutes until the vegetables have browned and the nuts are toasted. Divide the brussel sprouts and tomatoes between the two halves of papaya, squeeze the remainder of the lime over top and drizzle with maple syrup. Enjoy and healthy eating!

As the temperatures begin to drop I find that I am craving filling, hearty meals. Something that 'sticks to the bones' but is also healthy - just because I want something hearty doesn't mean that I want it to taste heavy and drag me down. In fact I often feel more satisfied and energized when the flavors are fresh on the palate and light in the mouth!

The perfect answer is the Vegan Quinoa Lime Burrito Bowl, filled with sweet potatoes, black beans, peppers, onions, tomatoes, avocado and lime! This dish is actually reminiscent of my raw days as I chose not to heat the majority of the ingredients, in fact only the Quinoa and Sweet Potatoes were cooked while the rest of the ingredients where loaded on and devoured cold with a delicious Lime based dressing.

Many of you are probably on a mission right now, to get into shape, to lose weight or to eat healthier and this dish is the perfect compliment. Its quick and easy and is loaded with vegetables as well as protein; Quinoa is a complete protein and therefore provides a perfect balance to any diet plan. I am not big on protein as I think we consume too much of it in western diets, hence the alkaline lifestyle.

This dish is also vegan but of course you could add a little greek yogurt, cheese or cashew cream for a little indulgence. I probably would have added goat cheese but I was making it for my mom and she hates it with a passion. Let me know what you think!

Vegan Quinoa Lime Burrito Bowl

Serves 2

1 cup Quinoa

2 Cups Water

1 tbs Chili Powder

1/2 tsp Cayenne Pepper

1 tsp Paprika

1 medium Sweet Potato, Cubed

1 cup canned organic Black Beans (if using sprouted black beans please cook them!)

I clove Garlic, minced

1/2 small Onion, Diced

1 Pepper, Diced

1 Cup Cherry Tomatoes, halved

1 cup mixture of Cabbage and Kale, Chopped

1/2 Avocado

2 Limes

1/4 cup Olive Oil

1/2 cup Fresh Cilantro (3 tbs dried)

1/2 tsp Pink Himalayan Sea Salt

Place quinoa and 2 cups of water in a saucepan, cover and bring to a boil. Cook for 15 minutes or until the water has been absorbed. Fluff with a fork and stir in chili powder, cayenne, paprika and the juice from 1/2 a lime. Set aside.

Meanwhile preheat the oven to 400 degrees. Peel and cube the sweet potato, toss with a little olive oil and sea salt and roast until browned and easily pierced with a knife, about 20 minutes.

Mince the garlic and add to the beans along with the juice from half a lime. You can heat them if you prefer but it is not necessary, just add the lime after you heat them.

Mix together the remaining lime juice, cilantro, 1/4 cup olive oil, and the salt.

Assembly: Divide your ingredients in half, add the quinoa to a plate of bowl, top with beans, sweet potatoes, peppers, onion, tomato, and cabbage/kale mixture. Garnish with Avocado slices and dressing. Toss to combine and enjoy! Healthy eating everyone!