Welcome to this quick peek into my Good Foods Kitchen!
It’s that time of year again! I’ve just put together a zuchini lasagna. I made the mozzarella from nuts and used thinly sliced zuchini mixed in with a couple lasagna pasta noodles. I’m putting it in the refrigerator to wait for morning, when the weather is cooler and I can turn the oven on without overheating the entire house. If the lasagne comes out good, I will follow with a recipe. If it doesn’t come out good…I’ll work on it and still come out with the recipe.
Meanwhile, I had one zuchini left, which I felt inspired to cut into thin strips with a peeler. Hmmmmm. What shall I do with it now?
Thank you for visiting, and have a blessed evening, filled with good food and love!
Good morning everyone! This morning I started off the morning experimenting with hot beverages, once again. Even though the weather has been scorching hot lately, I like to wake up and begin my day with a hot drink, and sometimes coffee just seems a bit too heavy.
Have you seen those drinks in the produce section, that cost three dollars (sometimes more) and they contain chia seeds? The label says the chia seeds add omega threes and are very good for digestion? Or have you ever had a bubble tea? Bubble teas are served hot or cold, can be made with teas or fruits and blended with your choice of milk. The really interesting thing with bubble teas is that it has sweetened tapioca balls added to the drink, which at first taste may seem strange if you are not used to it, but if you can appreciate the texture, it’s really a fun drink.
The tea I made this morning was inspired by these two different kinds of beverages. If you enjoy the chia drinks or the bubble tea, I think you would enjoy this too. I started by brewing a simple cup of hot tea. I used Better Off Red, by Now food products, a roobis red tea, which has no caffeine. After letting it steep about 4 minutes, I added just a touch of soy milk creamer which I had purchased at Trader Joe’s grocery store. Then I added approximately 2 tsp. of chia seeds directly to the tea and stirred, untill blended. As the chia seeds absorbed the hot tea, they became as chia seeds do, slightly bigger and viscous (dare I say, slimey?) When the tea had cooled enough to sip, it was pleasant to drink, and nice to have with my unbuttered whole wheat toast and nectarine, as it helped to add an element of interest to an otherwise neutral breakfast. Although, I do have to comment that the nectarine was divine, mother nature at her best!.
Thank you for visiting Vegan Mami’s Good Food Kitchen!
Have a blessed day, and remember to feed yourself and your loved ones Good Food!