I’m ashamed right now, red faced, embarrassed and down right self-induced sad. It’s April and I haven’t created a new post in so so long that you all have probably forgotten about me. At the end of last year I promised myself that 2019 would look more like 2017 than 18 but alas, the blog sits empty of any additions. The funny thing is that I still eat everyday, creating delicious plant based meals but it’s the recording of those recipes that has all but ceased as life has weaved its unexpected web.

As I sit here reminiscing about the ‘good ole days’ with that glorious light that filtered into my little kitchen in my little slice of NY heavenly farm seasons, I try and determine why it is that finding the time to sit down and share with you all has become so difficult. I can name a number of reasons as to why the blog sits frozen in time but the reality of the situation is that my inspiration has waned. I suppose just like in any other creative field you get a touch of the burn out and I feel that deep in my bones. I am still extremely passionate about the spreading of healthy eating as the country continues to face devastating health issues due to processed foods. I hate watching small children demanding Doritos and soda when there are so many other interesting foods to eat out there and it hurts my heart to watch the struggle of so many people trying to break the cycle of poor eating habits. I WANT to help, I WANT to create easy recipes for you to make, I WANT to promote farms and local restaurants and I WANT you to have the tools necessary to be healthy while eating delicious foods that aren’t laden with preservative and fillers.

But alas, my new small kitchen doesn’t hold the same magic light that my old one did and I have yet to find a farmer in my new city that I connect with (anyone know one in south Florida?) – John at Royal Acres Farm, I miss you and your’ dad! I miss your kale and your brussel sprouts and most of all I miss just sitting on the tailgate, having a laugh.

That’s what this is all about, the connections that we have through good food, the energizing quality it provides and the resulting good health that occurs. So as I write this little ditty about my blogging woes I have determined to figure out how to better utilize my current kitchen space and to create some new recipes for you, ones with only a few ingredients. That can be prepared on a busy weeknight, so stay tuned for the first one in which we grill some veggies and rely on an amazing sauce to bring the excitement to our palate that we all desire! Much love from Alkaline Living Kitchen!

It’s winter, even here in sunny Florida the weather has decided to take a dip and cruise into the 50’s. All those up north are probably thinking, 50!!!, that’s a heat wave but down here that is down right frigid. Every morning on my way to work, I laugh out loud at all of the puffy coats, pom pom hats and wool scarves that have been pulled out dusty closets and thrown on to guard the ‘cold’.

I suppose it is all a sense of contrast, dipping to the 50’s from the 80’s is quite a shock but one that I welcome, I love the touch of briskness in the air and the ability to sleep with a cuddly blanket without sweating and I also love that I can make soups and stews for dinner!

Chili is one of my favorite dishes, not only is it packed with nutrients and good for your vitamins, filling and delicious but the best part is that a big batch last for a whole week! I love just being able to through some in a bowl and chow down after a busy day.

This chili is an invention of mine that plays on the sweet and spicy flavor palette. Using super hot chilis such as ghost peppers and peach habaneros is tempered by the sweetness of pineapple and a touch of espresso and chocolate giving it a complex flavor. The chili can be loaded with whatever toppings you like, chips, cheese, avocado in order to make it your own and add variety to a week long meal.

I hope that you enjoy! Happy and healthy eating!

Sweet & Spicy Ghost Pepper, Sweet Potato & Pineapple Espresso Chili

2 Sweet Potatoes, cubed

1 Onion, chopped

3 Garlic Cloves, chopped

1 Yellow Pepper, chopped

1 Red Pepper, chopped

1 ear Corn, kernals removed

1 small Chocolate Ghost Pepper, minced

1 Peach Habanero, minced

1 tbs Cumin

1 tsp Chili Power

1 tsp Smoked Chili Powder

1 15oz can Black Beans

1 15oz can Red Kidney Beans

1 28oz Can Stewed Tomatoes

1 oz Dark Chocolate

2 oz Espresso

1/4 cup Pineapple

2 tbs Olive Oil

Pink Himalayan Sea Salt

In a large pot heat the olive oil over medium high heat. Add the onion, garlic, sweet potatoes, and peppers, sauteing until softened. Add the hot peppers and spices, stirring until fragrant. Add the tomatoes and simmer, cooking covered for 20 minutes or until the sweet potatoes are cooked through. Add the beans, espresso and pineapple, cooking until warm and then adding the chocolate in the last 5 minutes.

Add salt to taste and enjoy!