Aislynn welcomes to the Dinner Table this week's special guest Debra Scott-Brown sharing her Good Vibes. Recipe: Ingredients: 1 large eggplant, cubed 1 cup okra, chopped 1 lb (450g) goat meat, cubed 1 cup plain coconut yogurt 2 tablespoons oil 1 large onion, finely chopped 2 tomatoes, chopped 2 teaspoons ginger-garlic paste 1 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1 teaspoon garam masala 1 teaspoon chili powder (adjust to taste) Salt to taste Fresh cilantro leaves for garnish Instructions: Heat oil in a large pot or pressure cooker over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and sauté for another minute until the raw smell disappears. Add coriander powder, turmeric powder, chili powder, and garam masala. Stir well for a minute to toast the spices. Add cubed goat meat to the pot and brown it on all sides. Add chopped tomatoes and cook until they turn soft and the oil starts to separate from the masala. Add cubed eggplant and chopped okra. Stir gently to coat the vegetables with the spices. If using a pressure cooker, add enough water to cover the meat and vegetables. Cook for about 20-25 minutes or until the meat is tender. If using a regular pot, you may need to simmer for a longer time, possibly an hour or more, until the meat is tender. Once the meat and vegetables are cooked, check for seasoning and adjust salt and spices if needed. In a separate bowl, whisk the coconut yogurt until smooth. Gradually add the yogurt to the curry, stirring continuously. Warm the mixture gently for a few minutes. Do not let it boil. Garnish with fresh cilantro leaves. dairy-free, sugar-free, and grain-free pumpkin bread with banana: Ingredients: 1 cup pumpkin puree (unsweetened) 3 ripe bananas 4 large eggs 1/2 cup almond flour 1/2 cup coconut flour 1/4 cup coconut oil (melted) 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/4 tsp salt Optional: 1/2 cup chopped nuts or seeds (e.g., walnuts, pecans, or pumpkin seeds) Instructions: Preheat your oven to 350°F (175°C) and grease a loaf pan. You can use coconut oil for greasing. In a large mixing bowl, mash the ripe bananas. You can use a fork or a potato masher. Add the pumpkin puree and mix well. Add the eggs and melted coconut oil. Mix until well combined. In a separate bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. If you're adding nuts or seeds, fold them into the batter. Pour the batter into the greased loaf pan. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve! This week's Random Question got us on the naughty list! WHat is your favorite cuss word?