Category Archives: Health & Nutrition at any age

Smorgasbord Health Column – Cook from Scratch to prevent nutritional deficiencies with Sally Cronin and Carol Taylor – Vitamin B12 (Cyanocolbalamin) combined with Vitamin E.

The next instalment in this nutritional deficiency series is about B12 and Vitamin E all the info from Sally and recipes from Carol(me) combining ingredients with these Vitamins and minerals to ensure you get the benefits…We hope you enjoy!

Smorgasbord Blog Magazine

In this series we look at cooking and your diet from a different perspective. Usually we emphasize the health benefits of food and how they can be incorporated into your diet. But, what happens if you do NOT include them in your diet.

We wanted to share with you what happens if your body is deprived of individual nutrients over an extended period of time.

Thankfully most of us eat reasonably well, with plenty of variety, but if you take a look at a week’s worth of meals, do you find that you are sticking to a handful of foods, all the time.

Variety is key to good health, to provide your body with as broad a spectrum of nutrients as possible that the body needs. Taking a supplement or relying on shakes and bars to provide your daily allowance of vitamins and nutrients is not in your body’s…

View original post 1,845 more words

This week in my kitchen…Week 16…Carbonara, KFC Chicken strips, Thai Larb Moo…

I missed last week in my kitchen…Did you notice?… It is school holidays here and I have been sidetracked by my grandchildren, their friends etc…Which didn’t give me much time to cook …Now the last of my visitors have gone home I am just left with my two grandkiddies who are very good eaters but have been more demanding in their wants regarding food…

Although today I put my foot down and said come on play fair I have made all your favourite foods so tonight you are getting one of my dishes …A first for this dish and there was some screwing up of noses but Nannie insisted they at least try it…Grandad was no better…I sort of left out one of the main ingredients when I was pushed as to what was in the dish…They actually all loved it and had seconds…Even after me fessing up and telling them what was really in it…The recipe will be revealed next week it is one of my recipes for mine and Sally’s cook from scratch column about vitamins…

So without further ado, I will tell you what I have been cooking for the kiddie winks…

Carbonara...Always a kids favourite and no cream…

spaghetti carbonara

  • 130 g spaghetti
  • 2 large eggs
  • 1/ 2 clove garlic crushed
  • 2 egg yolks
  • 150 g of pancetta
  • 40g parmesan cheese
  • Freshly cracked black pepper

I have seen so many versions of Carbonara and tasted a few as well..some were to die for and some quite frankly I felt like killing the chef!

I was watching Masterchef  “The Professionals” a while ago and one of the quickfire tests they were given was to make a Carbonara in 15 mins. What an eye-opener and these were chefs so it’s no wonder that some of us do not know the proper way to make  Carbonara and folks that included ME!

Not any longer I set to and made one the right way…NO CREAM…..The outcome was everyone loved it!

BONUS: I had egg whites to make a Lemon/Lime Meringue Pie.

A good traditional Carbonara does not need cream just eggs and a little of the pasta cooking water.

It is a very quick meal and served with a lovely salad and a glass of vino…Perfecto!

To serve two people for the main meal.

Put the eggs and egg yolks into a bowl, finely grate in 40 gm of Parmesan, season with pepper, then mix well with a fork and put to one side.

Take your piece of Pancetta and cut any hard skin off….. put the skin to one side and chop the meat.

Cook the spaghetti in a large pan of boiling salted water until al dente..remove the pan from the heat.

Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil., then place over medium-high heat.

Peel a clove of garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up…..If you use ham instead of Pancetta then cook very lightly as ham already cooked so really you are just warming it through.

Pick out and discard the garlic from the pan…I leave mine in the pan…I also sometimes add chilli or a few sliced mushrooms…

Drain the pasta reserving some of the cooking liquid and add the spaghetti to the pan. Toss well over the heat so it really soaks up all that lovely flavour, remove the pan from the heat.

Make sure you remove the pan from the heat as if the pan is too hot then the eggs WILL scramble.

Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.

Serve with a grating of Parmesan, an extra twist of pepper and a little chopped flat leaf Parsley.

Enjoy!

The kids also love what they call KFC chicken...As you know I cook from scratch, therefore, make my own …

homemade KFC Chicken

I either cut a chicken breast into slices or use chicken tenders, then dip in an egg wash and coat with homemade breadcrumbs…I then cook in batches in hot oil until cooked and golden brown then serve with sticky rice and freshly chopped vegetables normally cucumber and cabbage.

The kids also love Thai Larb which can be made with minced chicken or pork…Lily always helps make this as she can cut the salad and stir in the spices etc I just cook the meat for her…This one of her favourite dishes…She would eat it every other day if she had her way…But she eats lots of raw vegetables with it which is good…

Ingredients: Serves 2/ 3 people.

  • 200 gm Pork or chicken mince.
  • 3 shallots finely sliced.
  • 2 spring onions finely sliced green tops as well.
  • A handful of fresh Mint, pick the leaves from the stem and tear the leaves into large pieces( mine is a big handful)  I love mint.
  • A handful of fresh coriander chopped.
  • A few Thai Basil leaves for the decoration.
  • I Lime.  use half to a whole lime juice depending on personal taste.
  • Dried chillies..dry roasted in a pan and grind in pestle and mortar.
  • 1 large tbsp toasted rice. ( recipe below)
  • 1-2tbsp Fish Sauce.

Let’s Cook!

Using a small saucepan dry cook the mince, I add a small amount of water to stop it from sticking.

Stir until cooked, remove the pan from the heat.

Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.

SAM_7585

Stir in the mint and coriander, shallots and spring onions, stir well but carefully. Add fish sauce and half of the lime juice. Taste! if required add more chilli, fish sauce and or lime juice and Taste again as lime and chilli. Put in a serving dish. Garnish with Thai Basil leaves.

larb Moo

Serve with sticky rice and lettuce or cabbage leaves and extra lime and chillies if required…

NB: To make dried rice mix, take a thick bottomed pan put it on a medium to low heat, cover bottom with uncooked sticky rice( if you don’t have) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.

N.B. Glutinous rice is gluten-free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. … It all comes down to starch content.

You can store the rice in a small container and it will keep for 6-8 weeks…

Thank you for reading this post I hope you have enjoyed the recipes…xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

Smorgasbord Health Column – Cook from Scratch to prevent nutritional deficiency with Sally Cronin and Carol Taylor – Vitamin B5 – Pantothenic Acid

Today it is all about the Vitamin B5 most of us have enough of it in our bodies but if you have a deficiency then all the information is here plus recipes…

Smorgasbord Blog Magazine

In this series we look at cooking and your diet from a different perspective. Usually we emphasize the health benefits of food and how they can be incorporated into your diet. But, what happens if you do NOT include them in your diet.

We wanted to share with you what happens if your body is deprived of individual nutrients over an extended period of time.

Thankfully most of us eat reasonably well, with plenty of variety, but if you take a look at a week’s worth of meals, do you find that you are sticking to a handful of foods, all the time.

Variety is key to good health, to provide your body with as broad a spectrum of nutrients as possible that the body needs. Taking a supplement or relying on shakes and bars to provide your daily allowance of vitamins and nutrients is not in your body’s best…

View original post 2,204 more words

Smorgasbord Health Column – Size Matters – The Sequel #Weightloss – The Project Plan for Success

Are we ready for this? Diaries at the ready? After a few weeks of why we eat in excess…Ok…Pig Out! All of it, not our fault is it?… Sally has given us the tools and now we need to step up…Be Counted…Who are we doing this for? We are doing it for ourselves…We only have one body and it is for life …A healthy life or as healthy as we can make it and don’t forget we can also have a little of what we fancy…I do…No gimmicks Just healthy eating ….See you there …xx

Smorgasbord Blog Magazine

So far we have explored how you got to this phase in your life where you are uncomfortable with the extra weight you are carrying.  Now it is time for you to tailor make your eating programme for the next phase, which is achieving optimum health for your age. Let’s face it if like me you are 66 years old, with a wonky knee and a love of more sedate sports such as walking and swimming, throwing yourself into rock climbing, triathlons and training for the Olympics is probably not on the cards.

Having said that, it is amazing what you can do once you lose a few of those pounds and you begin to feel lighter. Suddenly more active sports do not seem so out of the question, and there is many a silver surfer who has taken to the waves rather than the Internet. A great deal of…

View original post 2,292 more words

Week 11…In my kitchen…My first Sourdough Loaf…

 

Welcome to week 11 in my kitchen and what a week…At last… My first sourdough bread is cooked…Not perfect I am guessing… but edible and I checked out images and it looks the same as some other wholemeal sourdough loaves so I am happy with that as my first attempt at sourdough…

This week leaves me slightly knackered I think is the word…Lily is on her school holidays so is here for about 8 weeks she tells me…She started her swimming lessons yesterday so they are every day @ 4pm for one hour…Aston is in his final week at school ..Exams and a play for which I am trying to find a top…so far no luck so Lily and I are off to search, today…The plus side is it all helps me reach my target of 10,000 steps a day…

Sourdough.

 

To give my starter a helping hand I used 50/50 with wholemeal flour and it worked I am really grateful to Tabula for sending me the link to The Perfect Loaf as he ( Maurizio Leo) gave excellent instructions and tips far better than the original book that I brought …

I do need digital scales which are on order as cups are not so accurate and I think he was right…My next loaf will be a white one and I am expecting the holes to be bigger as it seems that using wholemeal flour the texture of the bread is denser.

I am sure anyone who makes wholemeal sourdough will tell me if I am correct…

 

It did, however, have a nice crust and I didn’t burn the bottom…haha…All in all, for the first attempt at sourdough I am pretty pleased and its name is Phoenix ( as ) suggested by Sally…

This week’s Curry:-  Panang Curry

Phanaeng, also spelt phanang, panang, and other variants is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavour.

Ingredients:

  • 1 ½ -2 (14-ounce) can coconut milk
  • 2-4 tbsp Panang curry paste
  • 1 tbsp creamy peanut butter
  • 1 ¼ lb boneless skinless chicken, thinly sliced
  • 1-2 tbsp fish sauce 
  • 2 tbsp brown sugar
  • 1 tsp tamarind paste concentrate (or more for more tang)
  • 1 shallot, thinly sliced (or ½ red onion)
  • 1 red bell pepper, thinly sliced
  • 3 kaffir lime leaves, optional
  • ¼ cup Thai basil leaves

Let’s Cook!

Without shaking the can, skim off two tbsp of the coconut cream and add it to a sauté pan set over medium-high heat. Add the Panang curry paste along with the peanut butter and cook for 1 minute. Add the chicken and stir to coat, cook for 1-2 minutes. If at any point the sauce begins to stick to the pan, add a couple tbsp of water to deglaze. Stir in the remaining coconut milk, starting with 1 1/2 cans (adjust with more later if desired.) Add the kaffir lime leaves, fish sauce, brown sugar, sliced onion, and red bell pepper. 

Allow the curry to come to a simmer, lower the heat and let simmer for 2-3 minutes or until the chicken cooks through. Taste and adjust with additional coconut milk, sugar, tamarind, or fish sauce as desired. Turn off the heat and stir in the basil. Serve warm with rice or cooked rice noodles.

penang-Thai-curry

If desired then you can drizzle the top with a little coconut milk. This curry is very tasty and quick to cook you can cook it while your rice is cooking…20 minutes and you have a lovely curry…The tamarind gives it that extra depth of flavour it is one of my favourite additions to a sauce.

My other cooking plans went out of the window over the last few days as it has been frantic with the end of term concerts and exams…Today I walked 13,689 steps the recommended target being 10,000 steps per day… by the time I go to bedibyes I think it will be closer to 14,000. Final count as I am not moving any more( 14,315) I think I will sleep well tonight..A short post for me but I will catch up in the week with my cooking…

By the way, I got some lovely lemons today…Not something I often get here and they are quite big, organic from the North of Thailand…What to make???

fresh lemons organic

Thank you for reading this post…Until next time stay safe if you are experiencing high winds or snow…x

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all having a great weekend xx

CarolCooks2…Weekly Roundup…

Welcome to my weekly roundup if you have missed any posts  …Take a pew, grab a drink, settle down and enjoy!

great reads a weekly roundup lady with electronic reader

Sourdough is still on the agenda but this lady is not going to let it defeat her…British to the core we don’t give up…

Thanks go out to Tabula… she has helped me immensely she also has a lovely blog so pop over and say hello…That link you sent me Tabula was awesome ..I have a book which is ok..but it doesn’t cover the what if’s like Maurizio does…Today we carry on following Maurizio’s instructions and we will have bread!

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We then came to roundup numero 2 from my friend Sally for whom I write and collaborate with on my weekly food column over on Smorgasbord…This roundup includes book reviews, Old Australia, Chopped Liver, Health and even chicken poop a plethora of fun, facts and the plain amazing.

https://smorgasbordinvitation.wordpress.com/2019/02/24/smorgasbord-blog-magazine-weekly-round-upjazz-chicken-poop-chopped-liver-old-age-australia-and-sheep-farming/

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We then came to Tuesday where we discuss anything healthy and how we can make healthy eating the norm…A way of life!

I touched on the Keto way of eating which my son is following joined a FB group for Keto beginners and did some research and some of it is similar to the way I eat BUT I cannot get my head around the amount of fat and such a low carb and protein allowance…Good fat or not we need balance I believe  I love vegetables and fruit and cannot limit myself so strictly…Yes, there is fast and massive weight loss… But I am asking myself is that healthy, sustainable as the Keto diet is so restrictive?

What are your thoughts?

Spoiler Alert! One thing we are agreeable on is intermittent fasting which I follow which was 17 hours yesterday/today…More on that on Tuesday…

https://carolcooks2.com/2019/02/26/healthy-eating-no-more-diets-but-a-way-of-life-2/

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A Sunday Roast…How many of you love Sunday Roast? But don’t cook it? The art of cooking a perfect Sunday roast including Yorkshire puddings and perfect pork crackling is revealed here.

sunday roast pork

https://carolcooks2.com/2019/02/27/smorgasbord-blog-magazine-cookery-column-with-carol-taylor-how-to-cook-the-perfect-sunday-roast/

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The hardest post I have written for a long time purely because I am so disappointed, angry, upset that any government can sanction such a devastating blow to one of their natural beautiful landmarks…By allowing one million tons of sludge to be dumped on The Great Barrier Reef…Shame on the AUSTRALIAN GOVERNMENT!

https://carolcooks2.com/2019/02/27/waste-not-want-not-australia-plans-to-dump-one-million-tons-of-sludge-on-the-great-barrier-reef/

The heartening news is that if you are Australian and have a vote then you can become a Climate Voter…So if you care about your beautiful natural wonders and want to stop pollution sign up…I just wish I was an honorary Aussie and could vote as I would… These politicians who endorse and allow these acts to go ahead need telling and voting OUT!

Be a climate Voter!

https://www.acf.org.au/

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I have never needed to feel the sunshine so much as I did after writing that post on the Great Barrier Reef…I was honoured to receive the Sunshine Blogger Award from Sally…Of course for that honour, I had to bare my soul and reveal a little more about Moi…I hope you enjoy and if I nominated you I look forward to reading more about YOU…

sunshine blogger award

https://carolcooks2.com/2019/03/01/the-sunshine-blogger-award-take-2/

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That was followed by my post on my week in my kitchen…

The continuation of the Sourdough saga, stinky beans and Mayong otherwise known as the Marian plum…And of course Aston’s unusual birthday gift…

https://carolcooks2.com/2019/03/01/week-9-in-my-kitchen-it-floats-to-the-top-and-wont-rise-my-sourdough/

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Thank you for reading I hope you now feel refreshed and enthused and have a wonderful weekend  xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

Healthy Eating…No more diets!

Good morning I hope you had a good week last week… mine was ok…Although I have given myself a good kick up the proverbial just about an hour ago…Butt kicking it is called…haha…

Last week  I covered Anti-inflammatory foods and Added Sugars ...When you break it down it does all point to healthy eating…Not boring and bland…Delicious healthy food with a moderate amount of excise thrown in…

What makes us reach for the biscuit tin or the chocolate bar??

Stress...Comes in all forms from the kid’s untidy bedrooms to an ever-demanding boss…I could write a long list but it comes in so many guises.

What we need is not Ghostbusters but Stress Busters.

Ghost busters logo

Although if you watched a few episodes back to back it would probably de-stress you…haha…

Seriously though Sally published an article on stress which is well worth a read she covers everything much of it based on her own weight loss experiences her weight loss is impressive there are no holds barred she is brutally honest about herself.

https://smorgasbordinvitation.wordpress.com/2019/02/02/smorgasbord-health-column-size-matters-the-sequel-obesity-change-and-stress-reaction-by-sally-cronin/

Of course, a healthy diet sometimes needs to be based on your bodies requirements for example if you have a particular medical condition or diagnosed allergy so I will try to give you meals and recipes but also highlight the benefits of certain ingredients I find it helps if you know what you need to eat for optimum health after all we only have one body…

Also over at Sally’s, she is starting a new series soon for which I am providing recipes which will be highlighting vitamins and minerals also the foods which contain them. I think it is a brilliant idea and will help us all eat for optimum health which is my aim …How about you…??

Now that dreaded word exercise…This girl is brilliant…

Time for some recipes…This one is super easy and so tasty and for those of you like me who are experiencing beautiful weather or just because you want a nice healthy snack…Papaya Salsa… Called the fruit of the Angels by Christopher  Columbus it is packed with Vitamin A & C and rich in sources of antioxidants especially carotenes so married with the tomato and lime Juice it is a healthy little bowl of salsa.

papaya salsa

All you need is papaya, tomato, onions and coriander and some freshly squeezed lime juice…You can make enough for one or enough for a party…Just mix it all up together and enjoy!

If you are experiencing ultra cold weather then, of course, you want something nice and warming…

Today I am giving you one of my favourite dishes  Asparagus is very plentiful here and one of my favourite stir fries with prawns, lemongrass and lime leaves. It is also a good source of Vitamin C.

Very quick and easy to do once you get your ingredients together.

Prawn and Asparagus Stir Fry.

Ingredients:

  • 250 gm asparagus cut in half…asparagus is very thin here but if you are using thicker asparagus then either shave the asparagus or cut into 3-inch pieces.
  • A small piece of ginger peeled and grated.
  • 1 stalk of lemongrass bashed and very finely chopped.
  • 4 lime leaves very thinly sliced
  • 3-4 tbsp of fish sauce
  • 1 tbsp palm sugar or light muscovado sugar
  • 1 tbsp coconut oil
  • 10 raw king prawns either peeled or leave the tails on.
  • 1 shallot thinly sliced
  • 1-2 Thai birds eye chillies finely sliced
  • 2-3 cloves of garlic finely chopped
  • 4 spring onions cut into 2-inch pieces

Lets Cook!

Mix together the ginger, lemongrass, lime leaves, fish sauce and sugar and put to one side.

Meanwhile, heat the wok on high and when it’s really hot add the oil. Once the oil is shimmering, add in the king prawns and stir-fry for one to two minutes, until the prawns have gone pink with slightly golden edges. Remove with a slotted spoon.

Add the onion to the wok and stir-fry for two minutes. Add the chilli, garlic and spring onion and stir-fry for a further four minutes until the onions have softened. Add the asparagus and stir-fry for a further minute.

Finally, add the prawns, pour over the sauce which was prepared earlier, and cook until the sauce becomes sticky (around three minutes).

prawns asparagus Thai stir fry

Serve immediately with Thai steamed rice and enjoy!

Day 5 of my sourdough starter …Take 2…So far so good…Just saying!

Anti- Ageing Food Corner:

Green Tea…My first drink of the day is a pot of green tea…What is Green Tea?

Green Tea drinking set-3057645_640.

Green tea is produced from unoxidized leaves which means it goes through fewer processes thus it has more antioxidants and polyphenols than it’s sister black tea.

Green Tea has been used for many thousands of years in traditional Chinese and Indian medicines.

The amount of research into the medicinal properties of green tea is mind-blowing and very interesting in this case I am looking at the anti ageing properties.

Green tea is about 30 per cent polyphenols by weight, including large amounts of catechin called EGCG. Catechins are natural antioxidants that help prevent cell damage and provide other benefits.

These substances can reduce the formation of free radicals in the body, protecting cells and molecules from damage. These free radicals are known to play a role in ageing and all sorts of diseases.

Not only can green tea improve brain function in the short term, but it may also protect your brain in old age.

Thank you for reading this post I am happy that you joined me today.

For delicious healthy recipes, hints and tips on exercise and stress-busting.

I hope you thought so  too xxx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
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Thank you once again for reading this post I hope you all have a great week xx