Grilled Cantaloupe with Figs and Ham

One of the tasty things about summer starting is starting up the GRILL!!! A brief trip to the grill - just long enough to crisp up the ham and seer the melon - results in an intriguing twist on the classic proscuitto- and melon pairings. Raw juicy figs and freshly squeezed limes round out the flavors and make for a great presentation and taste. Now I know for some of you this may be on your hit list of no-no's..but dont worry, I'll keep posting more and more recipes. Soon I'll start a small video series on how to make some home products as well. Like soap, shampoo, or even taping the cooking of the food like a cooking show for us Mast cell patients (or anyone dealing with chronic illness or you just want a healthier lifestyle.) I also want to highlight snacks.... Its late, I'm awake...and I'm hungry. Can't cook something from scratch and running the blender when your husband is sleeping for a smoothy is out of the question. So stay tuned for those too... (nothing fancy, iphones, camera and youtube - but i'll do my best.) along with good workouts, meditations etc. Cantaloupe with Figs and Ham:

1/2 large cantaloupe (about 2lbs) peeled, seeded, sliced into 10 wedges. 10 slices of proscuitto (or uncured ham cut thinly) This also tastes great with chicken if you prefer. 1TBSP extra virgin olive oil course sea salt and pepper (to taste or tolerance) 10 fresh figs, halved 6 mint leaves, thinly sliced Lime wedges, for serving (optional) Heat grill to medium, or place grill pan over medium heat. Wrap each cantaloupe wedge in a slice of thin uncured ham - drizzle with olive oil, and sprinkle your salt and pepper. Grill wedges 2 minutes per side. Transfer to a platter and scatter with Figs and mint. Server warm or at room temp with lime wedges for squeezing. If youre making chicken just cook your chicken and you can make a little chutney with the ingredients to put on your chicken (just a little food processor time) if you prefer.

Love and Light,

Happy Healing