I think that this time of year is extraordinarily fascinating. This moment right before we reset and lay out our goals for the coming year. This moment in which we indulge; in sweets, in relaxation, in contemplation, in family, in romance, in cocktails, in sequins, whatever it is, we indulgence in the decadence of the passing of another year and prepare to align ourselves with our new goals and march into the 1st with determination and gumption.

The idea of setting a resolution to carry forth from this point on is inspiring yet it also allows us to reflect on our past 365 days, our successes and failures, our hopes and dreams and of course our choices. Each year I set the same resolutions, to say yes more (to live without fear) and to drink more champagne (celebrating life to its fullest). These resolutions have served me well and have led to the many accomplishments of 2016; the starting of this blog, the completion of my Masters program, traveling overseas, the opening of my heart, and the healing that was essential for me to do so.

This year I will add another resolution, to be more present and in doing so to not worry about the future but to enjoy the moment I am in. I hope that this addition will provide greater opportunities both professionally and personally creating strong connections and will allow me to continue to build the life that I want to live, one filled with wonder, love and adventure.

The new year is about creating a better you, one that has mental clarity but also one that feels good physically. In order to do so we do have to eat for health not for weight loss or vanity. As the clock strikes for 2017 many of you will declare this 'diet season' instead, think about eating as a way to fuel your body as well as your emotions. Think about what your body really needs and instead adopt a lifestyle of feeling good. That is what Alkaline eating is, it is not a fad, it is not a diet, it instead is a way to ensure that you feel good and inadvertently, you will lose weight, you will have more energy, and you will look better.

I made this salad for my family as an addition to all of the meat, potatoes, and cheese sauces filling up our traditional Christmas dinner buffet. For me, it represents my dedication to eating well and feeling good as well as my commitment to keeping my family healthy as well. It is the small changes that yield the biggest results, instead of dedicating your energies to a 'diet' dedicate them to yourself and your family. I will be headed to Florida for the new year in order to recharge, drink in some sunshine and prepare for 2017.

Thank you to all of my followers for a wonderful year and stay tuned for more to come. Enjoy and Eat Healthy!

Massaged Kale Salad with Roasted Squash, Apples & Onions topped with Dried Cranberries, Pepitas, Chickpeas and a Garlic Tahini Dressing

1 bundle of Kale, removed from the stem

4 tbs Olive Oil

Juice from 1/2 Lemon

Pink Himalayan Sea Salt

1 Squash (I used butternut but any would do), peeled and cut into cubes

1 tsp Smoked Paprika

1 tsp Sumac

1 tbs Cumin

2 Granny Smith Apples, cored and cut into cubes

1 Onion, Sliced

1/2 cup Dried Cranberries

1 Cup Chickpeas, rinsed

1/2 cup Pepitas (squash seeds)

Garlic Tahini Dressing

2 tbs Tahini

2 tbs Lemon Juice

1 clove Garlic, minced

2 tbs Olive Oil

1/2 cup water

Preheat the oven to 375. Peel the butternut squash, cutting into 1 in. cubes and reserving the seeds for roasting. Place the squash in a large bowl and drizzle with 1tbs olive oil, a good pinch of salt, the cumin, smoked paprika, and Sumac, tossing to coat well. Place on a baking sheet and roast for 15 minutes.

Core and cube the apple, tossing with a little olive oil and salt. Slice the onion, rubbing with olive oil and a sprinkle of salt as well. Add the apples and onion to the butternut roasting tray and roast for another 15 minutes or until all vegetables are beginning to brown and are cooked through. At this point you can also toss the squash seeds with a drizzle of olive oil and a pinch of salt and add them to the roasting pan to roast as well.

Meanwhile, destem the kale, cutting or tearing into bite sized pieces. drizzle with 2 tbs olive oil, a good pinch of sea salt and juice from 1/2 lemon. Using your hands, massage the kale leaves until the oil and lemon have softened and coated them.

In a small contained combine tahini, olive oil, lemon, water, garlic and some salt. Shake vigorously.

Place the kale in a large serving bowl and top with the roasted vegetables, dried cranberries, chickpeas and roasted squash seeds drizzling with the tahini dressing. Enjoy!

Sundays are often a day for relaxing as well as a day to use up leftover things in your fridge that are pushing their expiration date. You know what I mean; those offensive items that let out that strange odor once the door is open. Personally, I hate to throw out delicious possibilities so when I smell that smell, I know that it has to be used today! With the passing of the holiday, unfortunately, I had a lot of competing odorous items, the worst of them by far being the asparagus that I bought last week in order to share my favorite breakfast with a visiting friend - poached eggs with asparagus on toast, mmmmm, just thinking about it makes my belly smile! But I was not smiling when that overpowering grassy sent wafted out at me from the corner of the bottom shelf.

So asparagus for dinner it was. I also had to use up my sprouted lentils before they got moldy as well as some fresh cranberries that were starting to turn so my mind started concocting something delightful. I wanted something spicy and sweet to go with the astringent asparagus and remembered that I had a jalapeno in the freezer and the last bit of honey in the jar sitting on the counter. All of these items may seem like they don't belong together but in fact work to balance one another perfectly.

Asparagus with Spicy, Sweet Sprouted Lentils

Serves 2

1 bunch of Asparagus

2 cups sprouted Lentils

1 Jalapeno, chopped

1/2 cup Fresh Cranberries

2 tbs Olive Oil

1/4 cup Honey

2 tsp Pink Himalayan Sea Salt

In a large saute pan heat 1 tbs of Olive Oil over medium high heat until glistening. In the meantime, chop of the hard ends of the asparagus. Once the oil Is hot toss the asparagus in the pan, coating all pieces. Add 1 tsp of salt, toss the asparagus every few minutes, cooking until bright green but still crisp.

In a second saute pan, add the remaining oil over medium high heat until glistening. Chop the jalapeno and add to the pan along with the lentils and cranberries. Cook until the cranberries begin to split and soften. Add 1 tsp of salt and the honey, stirring until combined.

Divide the asparagus on 2 plates, top with the spicy, sweet lentils. Enjoy and healthy eating!