Lady in a Mug

Delicious, frothy, cold and sweet…iced coffee on a hot day is such an exquisite treat. I usually prefer it steaming hot, but there’s something so yummy about iced coffee that makes my tastebuds pop! πŸ˜β˜•πŸͺ🍰

Autumn means soup

This picture is of my hearty bowl of ramen soup that I made for lunch the other day. I love when I get just the right angle in order to display the yumminess of what I am eating! Autumn is here and it’s time for soups galore again. I purchase a brand of ramen soup called “Mike’s Mighty good ramen” and it is insane good. I will saute some veggies such as onions, mushrooms, garlic and bok choy to add to my soup. I sometimes include a nice boiled egg, diced tofu or tempeh for protein. Then, once the noodles and broth have cooked, I will add carrots and green onion. When I say this soup tastes like something I’d order at a restaurant, I mean it!

This is totally comfort food at it’s finest. Good to the last drop and the broth has some spiciness which I savor.

There are quite a few other homemade soups I enjoy making such as split pea, lentil, potato, vegetable and minestrone. Take your time to make yourself some soul warming soup. It is delightful during this time of year, makes great leftovers and is delicious with crusty, buttery bread on the side to dunk in your soup. Thanks for reading and have a beautiful, relaxing weekend. πŸ™πŸΎπŸŒ¬πŸπŸ‚πŸŒΌ

Okra oh my…

So what is this interesting veggie that resembles mini pinwheels, has an abundance of little seeds and is quite slimy yet yummy? It’s okra!! And I have been really digging on it more these days…I love it raw, in soups and fried. I’ve even gotten my children to try it and they like it too! It’s a pretty interesting little vegetable and it has a lot of fiber and is also a good cleansing veggie for the womb. My rule of thumb when cooking okra is not to overcook it and to be open to experimenting. I like it to be still bright green and crisp after I fry it. I usually use organic cornmeal, cayenne pepper powder, sea salt, garlic and paprika powder to season. After chopping the okra into little discs, I coat them in the mixture and fry for about 7 minutes or until brown on both sides. 

This little dish makes an awesome appetizer or side dish with dinner. I told myself I would begin to show more veggies some love this year, the ones I like but don’t eat as much as I could. 

Kudos to okra!!