I don't know about you but I love all things spicy; spicy people, spicy food, spicy dancing - wherever there is spice there is sure to be an exciting time! However, spice is one of those delicate matters, a line that can easily be crossed into an abysmal burning sweating mass of destruction! A little heat goes a long way for I want to still be able to taste the delicious flavors of my dish without nuclear melt down or a full body milk bath to cool the burn.

Ghost Peppers are one of the hottest peppers there are. They are intimidating in their heat. It is necessary to handle them with care, you have to use gloves and have proper ventilation - they are that hot and thus they are a bit scary!

You see, my honey loves spicy food, the hotter the better, he likes the burn, the sweat, and the sear of it on your tongue, he is notorious for dousing anything and everything with hot sauce. We have an expansive collection of hot sauces from around the world and a seed collection of unknown varieties of spicy hot peppers. This year, he decided it was time to grow some hot peppers! He pulled out the seed collection and got to work, watering, nurturing and feeding our nice little pepper plants until they grew into giant bushes. The best part of the whole process is that the seeds aren't labeled so the spice variety is a mystery until the pepper is born from its small flower.

With the luck of the harvest out popped an entire bush filled with chocolate ghost peppers and I was left in charge of these super hot little devils! So I got to work, researching hot sauce recipes, looking at what others have done and adjusting until I found something that I thought would work and let me tell you, it works! This sauce is everything that you want it to be, sweet and citrusy with an intense heat that doesn't linger longer than it should.

I knew that I wanted the sauce to have the flavors of native Florida hence, the mangoes, which came from our dear friends yard, the citrus accents and the local honey. I hope that you give it a try for this sauce definitely tantalizes the taste buds and will spice up your life while staying alkaline! Enjoy and Healthy Eating!

Citrus Mango Ghost Pepper Hot Sauce

1 tbs Olive Oil

3 Chocolate Ghost Peppers, stems and seeds removed - USE GLOVES!

2 Mangos, peeled and sliced

1 Orange, peeled

3 Sweet Picante Peppers

1 Onion, loosely chopped

1 clove of Garlic, loosely chopped

1in piece of Ginger, peeled and loosely chopped

1/2 tsp Pink HImalayan Sea Salt

1 tsp Smoked Paprika

1 cup Water

1 Cup Apple Cider Vinegar

1/2 cup Honey

Juice from 1 1/2 limes

Heat the olive oil in a large pan over medium high heat. If you can do this outdoors I would recommend it or make sure you have the windows open for ventilation.

Add the onions, garlic, peppers, mangos, and orange to the pot. Cook for about 5 minutes until softened. Add the paprika and salt, cooking for a minute more before adding the water, apple cider vinegar, honey and lime juice. Bring to a bowl and then reduce heat to simmer for 20 minutes.

Transfer the mixture to a blender or food processor. Blend on low speed gradually increasing until the mixture is smooth. Make sure to let the steam escape while doing so. Taste, if it is too spicy for your liking add more honey and vinegar until it suits your tastes.

Sterilize your bottles by placing them in boiling water for 10 minutes. Carefully remove and let cool. Bottle, refrigerate and enjoy!

Just because I like to eat healthy foods doesn't mean that I do not crave comfort food and what better comfort food is there than nachos! Yes, I am talking about those heavenly little bites of gooey cheese, beans, and salsa loaded on tortilla chips topped with guacamole and sour cream. Not the delicate gourmet versions of individual chips with the proper amount of condiments but the loaded ones that require your fingers in order to get all of their deliciousness into your mouth.

Nachos however, are not the healthiest treat out there but for the last few days I have been craving them so I decided to spin a little bit of a healthier version that still packs all the flavor that you desire.

I have also been wanting to try out these amazing Chickpea Tortilla Chip recipe that I saw on this awesome blog, My New Roots. I am absolutely in love with this blog and Sarah's recipes so check it out if you are looking for some additional inspiration for eating better.

Along with those scrumptious chips the other element to this tasty snack is the watermelon salsa. This salsa shares a lot of properties of a salsa fresca, it is light, bright and fresh with a touch of heat that counteracts nicely with the sweetness of the melon. It is a simple recipe that can be tossed together in a few minutes and is great on its own or as a topping for seared tofu, grilled fish or even a veggie burger.

Watermelon Salsa

1 small Onion, chopped

1 clove Garlic, chopped

1/4 -1/2 Jalapeno, minced

2 Plum Tomatoes, chopped

1 cup Watermelon, cubed

1/2 Lime, juiced

1 handful of fresh Mint

1 handful of fresh Cilantro

Pink Himalayan Sea Salt to Taste

Combine all of the Ingredients in a small bowl and but aside. This can be made ahead but is best eaten fresh.

So, back to the nachos! Some of those delicious Chickpea Chips topped with grilled zucchini and sweet potatoes, sprouted lentils, fresh watermelon salsa, lettuce, a little cheese and sliced avocado makes these to die for!

There are quite a few steps for the nachos but the result is delicious and definitely worthy of having some friends over to share.

Enjoy and Healthy Eating!

Grilled Zucchini & Sweet Potato Nachos with Watermelon Salsa and Chickpea Chips

1 batch of Chickpea Tortilla Chips from My New Roots (I halved the recipe, good thing too because I ate them all!)

1 Zucchini, sliced

1 Sweet Potato, sliced

1 tbs Olive Oil

1 tsp Cumin

1 tsp Chili Powder

1/2 tsp Garlic Powder

1 cup Sprouted Lentils (sprouting instructions here)

1/2 cup Sharp Cheddar Cheese, shredded (optional)

Top with Lettuce, Avocado, Watermelon Salsa, cilantro and a squeeze of lime juice

Preheat your grill. In a bowl, combine the zucchini and sweet potato slices with the olive oil, garlic powder, chili powder, cumin, and some a pinch of sea salt. Toss to coat. Place the slices over medium heat on the grill, cooking into browned on all sides.

Turn your broiler on high. On a backing sheet lined with parchment paper, place your tortilla chips in a circle, top with the grilled zucchini and sweet potatoes, sprouted lentils and cheese. Place under the broiler for 2 minutes or so until the cheese has melted.

Top with lettuce, watermelon salsa, avocado, cilantro, and squirt of lime juice and dig in! Enjoy!