Quick pickled okra and mango

I'm not going to lie. My first ever experience with okra was a gumbo slimefest. In New Orleans, I'll grant you that, but a slimefest nonetheless. I just simply hated it!

Fast forward a few years, and I had my second taste of the little green pods. In a tibetan stirfry, and I LOVED it! Not at all slimy, just the right amount of crunch and seasoning. I was smitten. I also realized that the response to okra is binary: you either hate it or you love it. There's nothing in between.

Since then I've been trying okra in all forms I can find it.

Because I love pickles and they are so easy to make, I decided to try my hand at pickled okra. Super simple and you can take it in any direction you like!

I chose to pickle my okra with mango and jalapeño pepper. Divine!


INGREDIENTS (yields two 1 pint jars):
- fresh okra, rinsed and drained
- 1 small filipino mango (or any kind you like, really!), not too ripe
- 1 fresh jalapeño pepper
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 3 tbsp salt
- 1 1/2 cup apple cider vinegar
- 1 1/2 cup water
Note: for pickling liquid, just keep the ratio of 2tbsp salt, 1 cup water, 1 cup vinegar. Adjust if you need  more or less.


RECIPE:
- bring the water, vinegar and salt to a boil

- in the mean time, layer the spices, sliced jalapeño, okra and diced mango (with the skin) in the jars

- cover with boiling pickle liquid all the way to the rim, close the jars and let cool to room temperature before refrigerating

- let sit in the fridge for a few days before eating
- enjoy!

Healthy cucumber salad with dill cream vinaigrette

You know those days when you know you've been abusing the calories all week long but you're still hungry and you still need to eat? Well, look no further, I've got the perfect recipe for you! Try this cucumber salad with a dill cream vinaigrette, you won't be sorry.

Plus, it's super healthy and makes you feel good about yourself :D



INGREDIENTS (for 2 people):
- 1 large cucumber
- 1handful of fresh dill
- 1/3 cup light cream
- 2 tbsp apple cider vinegar
- salt and pepper to taste


RECIPE:
- slice the cucumber thinly

- mix the vinegar and cream (the cream will curdle into a thicker consistency, almost yoghurt-like; that's absolutely normal!) and add the chopped dill and stir well

- douse the sliced cucumber in the cream sauce, salt and pepper and mix until evenly coated

- serve sprinkled with a little paprika, with perfectly fried eggs and toasted pumpernickel bread for a super healthy lunch or light dinner

- enjoy!