I’ve come down with the flu and this is what I’m drinking to help keep the symptoms at bay:
Add a tablespoon of honey to hot water, stir to dissolve (soothes sore throats).
Add 1/3 of a lemon’s juice, stir to combine (high in vitamins, boosts immune systems).
Take a small sprig of thyme and let it steep in the mug (known for ability to fight colds and flus).
You can witchy it up like I did by thanking the ingredients, asking a deity for their blessing or imbuing the brew with healing, strengthening intentions.
I recommend drinking hot and inhaling the steam to clear your airways. Stay healthy this change of seasons, lovelies!
[always do your own research regarding health benefits and allergens- your safety is most important]
I vegetables. They are awesome but it’s essential to fuel your body with more nutritious food. Hence, I add beans, a beautiful source of plant based protein, to my ratatouille and cook it in one big frying pan instead of the oven. The oven > the pan but not when you try to save time.
It’s my way to cook it. Please don’t comment it’s not ratatouille. I added “kinda” in the title
1. What is required:
1 courgette*
1 aubergine*
1 bell pepper
1 can of rinsed red beans (or any beans tbh)
juice of 1/3 lemon
1 small onion
2-3 garlic cloves
1 jar of tomato sauce
3 tbsp balsamic vinegar
dried oregano (optional)
black pepper & salt to taste
* or 1 zucchini and 1 eggplant if you’re from the US
2. The most difficult step of any meal : dice the onion and mince the garlic
3. Fry the onion and garlic cloves in a big frying pan for 3 minutes. Use around 1 tbsp oil if you don’t have a non stick frying pan.
4. Roughly chop all the remaining vegetables. Add them to the pan. Cook for 5 minutes.
5. Add beans, tomato sauce, spices, lemon juice, and balsamic vinegar. Mix well. Cover and cook for 20-25 minutes until the vegetables are tender.
6. Admire the full pan of colourful meal.
Don’t stare at the pan for a long time. It’s better to eat the meal warm although I ate it cold directly from the fridge because I didn’t have time for heating and it was still good.
1 block of tofu (I had 180 g. smoked tofu but plain firm/medium tofu is fine)
½ small onion
2-3 garlic cloves
1 tbsp mirin (rice wine)
2 tsp rice vinegar
2 tbsp soy sauce
1 ½ tbsp gochujang (Korean chili paste)
1 tsp chili powder (optional)
I added cooked vegetables which I had from the previous meal.
2. Chop the onion and mince the garlic. Add all ingredients except for the tofu in a big bowl and mix well. Try to soften the chili paste. Crumble your tofu into big chunks and add to the bowl.
3. Put it into the fridge and marinade it for at least 20 minutes. The longer the better.
4. Fry the marinated tofu in a frying pan. The secret is you should not stir it too frequently. Let tofu make its own magic ✨ It’s a pretty independent baby. Add it to the pan and let it fry for 3-5 minutes over medium heat. Fry it on another side for other 5 minutes. In the end, I added the cooked vegetables just to heat them up and let them absorb the juice from the tofu.
