As we begin the slow decent from the scorching heat of Florida's August into the milder temperatures of the 'winter' months I start to look for darker leafy greens and crave a bit of a richer taste. Florida's summer heat lends itself to the endless varieties of salad that can be consumed, avocado salad, watermelon salad, tomato salad, all juicy and light to compliment the 90+ sun that beats down every day.

Once it begins to level out and we head into the 70's and 80's of winter I begin, probably out of habit to want dark leafy greens, more substantial salads with kale, beans, and root vegetables with richer sauces as opposed to light vinaigrettes.

That is where this salad was born, a delightful mix of kale, garlic roasted eggplant, blackberries, almonds and jasmine rice layered with the salty flavors of miso and tahini. It is a simple dish, that can be thrown together quickly and eaten for many days as kale has the unique ability to hold its structure unlike other greens.

I am hoping to develop a number of new recipes this winter that focus on products that are in season in the south. After a year, I have still not gotten used to the fact that the growing season begins in November here and am looking forward to finding a CSA and having a winter filled with an abundant of farm fresh veggies! I will keep you posted on my food adventures and will continue to work on tips on how to eat veggies all year long! I hope that you enjoy this great recipe!

Garlic Roasted Eggplant, Blackberry, Almond and Rice Salad with Miso & Tahini

Miso Tahini Dressing

2 tbs Miso

2 tbs Tahini

2 tbs Olive Oil

1 tsp Mirin

1 tbs Rice Vinegar

1 tsp Ponzo

1 tsp Ginger

3 Garlic Cloves, chopped

2tsp Coconut Oil

1 3/4 cups of Water

Add all of the ingredients into a small sauce pan. Heat over medium high heat until it reaches a boil, simmer and reduce the sauce until it thickens. Add salt and pepper to taste.

Roasted Eggplant Salad

1 Eggplant, Cubed

2 tbs Olive Oil

3 Cloves of Garlic, chopped

Pink Himalayan Sea Salt, Black Pepper, Dash of Smoked Paprika

1 pint Blackberries

1/2 cup sliced Almonds

2 cups cooked Rice (I used Jasmin)

1 cup Kale chiffonade

Preheat the oven to 375, cut the eggplant into cubes and toss with the olive oil, garlic, salt, pepper and paprika. Roast for 30 minutes until the eggplant is tender but the outside begins to brown.

Place cooked rice, roasted eggplant, blackberries, almonds and kale into a large bowl and stir to combine. Top with Miso Tahini Dressing and serve warm or at room temperature. 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.