nothing says hiii fall 👋🏼 quite like a big bowl of kimchi and buckwheat noodle egg drop soup.
even on sunny days, here in Seattle, the crisp chill has crept into the air and the leaves have changed to stunning tones of red, yellow and orange.
pumpkin spice and cinnamon apple everything are everywhere.
my (sweater-clad) arms are open and ready for these autumn tones, temps and flavors, and this soup, warm, rich in flavor, packed with tonifying greens, herbs and green onion with a little spice that’s mellowed out with luxurious coconut milk, fits right in.
I have totally been on a kimchi-kick lately, and it’s pretty much the best thing that’s happened to my soups, stews, and fried eggs. especially when you find one that seriously rocks like this one that I am OBSESSED with👇🏼👇🏼👇🏼
it’s made with only the good stuff; no MSG, and plenty of bangin’ flavor in your mouth. chopped up it makes an excellent and probiotic rich addition to just about any savory application.
I’m totally ready to embrace the fall vibes that are setting in these days, but first, some superfood yogurt parfaits to celebrate the last of the sunny season’s beautiful berries.
in truth, this post was supposed to go up a week ago, BEFORE summer officially came to an end, but then you know, mercury in retrograde came along and my images were all posting blurry. so fun trying to figure that one out. thank goodness for the awesome community over at Food Blogger Pro who helped me sort everything out! community makes life’s challenges so much easier to manage.
but since these are so easy to make and such a perfect, healthy breakfast or snack, AND the farmer’s markets are still selling blueberries and raspberries by the flat, I’m gonna share this super easy recipe with you anyways.
let’s just say making these superfood and berry yogurt parfaits is like giving one last big hug to the epic-ness that was this summer.
where my lavender lovers at?! I’ve got an incredibly easy lavender coconut iced coffee recipe on deck for you that I’m betting you’re gonna fall hard for 😍
since we travel so much during the summer, sadly, we don’t end up growing a lot of food in our garden. but my little food loving heart has a plan to some day either;
a) travel less and be around to tend to the garden
b) invest in an irrigation system to do the work for us while we take off to dance barefoot in the grass and sleep under the stars
I’m guessing the second option is more likely since who want’s to give up a summer full of camping + music + road trips? not this girl.
but until that happens we do have a few plants that don’t take much caring for that we get to harvest around this time of year. there’s a couple of blueberry bushes (the birds got most of them this year, though.. sigh. 🙄), several raspberry bushes, some herbs and of course, lavender.
it was my one request when my honey was planting out our backyard. there’s something about the flowers that make me so happy – plus I love using them in the kitchen, and they attract so many honey bees! hosting some lavender bushes in our yard makes me feel like I’m doing something good to help those little guys out.
last year the plants were too small to really put out many flowers, but this summer they literally tripled in size and I couldn’t wait to harvest them and turn them into something delicious.
👉🏼 that’s where this easy lavender coconut iced coffee comes into the picture.