Category Archives: Health & Nutrition at any age

CarolCooks2…Weekly Roundup…Schooldays, Salpicon and much more

Just in case you missed any posts this week…Or you like to do what I do and that’s snuggled down in my favourite chair and have a read…They are all here in one post so grab your favourite chair and a drink, settle down and enjoy…There are recipes, music and more…You could even add a healthy snack of popcorn, your favourite music and read…Enjoy!

lady eating popcorn-3281583_640

First up I was invited to share my schooldays over at the lovely Norah’s…I had to dig deep as my very early years apart from getting the sense of being happy I can’t remember teachers names…Obviously, that changed as I got older I hope you enjoy learning more about this (sometimes) opinionated whimsical English lady…x

Carol Taylor's thirst for learning and inquisitive mind

I have always loved this photo of me such peace and innocence on my face…

https://norahcolvin.com/2019/08/12/school-days-reminiscences-of-carol-taylor/

Monday...The official start of a new week saw lots of goods new in my weekly update of recycling and the enviroment…I do think though the single news of how a couple catered for their wedding breakfast using waste food was such a great example of how much good food is wasted when people are starving… my heart as well as being  saddened  as truly no one should starve but it also made me realise that we should all take responsibility instead of just coasting through life without a care or a thought as to HOW we are so lucky to live on this beautiful planet and how we are the caretakers and should be preserving it for future generations…Our children and our grandchildren…

wedding-invitation-3838842_640

https://carolcooks2.com/2019/08/13/the-latest-news-on-the-environment-and-recycling-13th-august/

Tuesday...The day for commonsense coupled with a healthy diet …Fads come and go and even work for a short while until we get bored and cannot face another hour of such a restricted regime…Long term they do not work…FACT…Long term…

Lips-chocolate-woman

Lips and chocolate

FACT…I have lost just over 6 stone aka 40 kilos…This last week another llb off…This is over the last 4 years with much of it over the last year…I have given it another little push the more I learn about myself and my body I adjust what I eat as I go along…But I eat normal food and I do not restrict my self I moderate my self and I have cut down a lot on m alcohol this past year which is why the boost in m weight loss…I feel so much better and have more energy…I sleep better and I still enjoy the odd sundowner just not every single evening…So please pop over and join us we are a friendly bunch…and leave your guilt at the door..It is not allowed in…We all enjoy our food…

https://carolcooks2.com/2019/08/13/eat-smart-eat-healthily-and-lose-weightno-gimmicks-just-common-sense/

Wednesdays… The day where anything goes…My day to chat to reminisce …share a short story…some music and we should all have music in our lives…A recipe or two…Last week it was National Lemon Meringue pie day and world honeybee week…as I said I share whatever I like or when something just wows me…Anything goes…x

Hammock palm trees beach

https://carolcooks2.com/2019/08/14/whimsical-wednesdays-with-carol/

Wednesday was also the day when I shared one of my friend Sally’s posts on how there are many diet plans which have been proven to cause nutritional deficiencies…Ricketts

I thought that was an age-old disease that had been eliminated years ago…Not so!

Scary but preventable and a must-read #Recommended

https://smorgasbordinvitation.wordpress.com/2019/08/14/smorgasbord-health-column-health-and-food-in-the-news-nutritional-deficiency-on-the-increase-keto-diet-industrially-manufactured-foods-lack-of-sunshine/

Thursday…Where I share my world…How I live ..my travels…traditions…x

https://carolcooks2.com/2019/08/15/life-on-the-farm-thai-potatoes-rice-and-banana-leaf-wrapped-desserts/

Thursdays also see me over @ Esme’s Salon once a month…Where I am journeying through the culinary alphabet…This month it is the letter S…Do you know what Salpicon or Salt Hoss is???

Header letter S Culinary Alphabet

There is also so much more so please pop over and say hello…Squid Salad anyone?

https://esmesalon.com/the-culinary-alphabet-the-letter-s/

Friday…Is the day where I give you a peek inside my kitchen what I cook…Last week sees us making lovely jalapeno rolls …All went fine until we cooked them…uncooked jalapeno wraps with cream cheese

We had put too much of the cream cheese and jalapeno filling in them …the fat was too hot and some split…we got crispy bits and they tasted lovely…Nice and spicy but not picture worthy so take two is today…Friday I will show the finished Jalapeno rolls in all their golden scrumptious glory…my mouth is watering already …x

https://carolcooks2.com/2019/08/16/carolcooks2-join-me-in-my-kitchen/

Saturday…Our liver…It is one of our major organs and we most certainly need to respect and care for it because without it we would not be here…Simples…

https://smorgasbordinvitation.wordpress.com/2019/08/14/smorgasbord-health-column-major-organs-and-systems-of-the-body-the-digestive-system-part-four-liver-diseases/

That concludes my week …I do hope you have enjoyed it and found something that you loved or was helpful or you just liked…I thank you for each and every one of your comments they truly make me happy…I love them…If you enjoyed something please share and spread the word…Have a great Sunday wherever you are …x

See you tomorrow with my weekly recycling and environment updates post and do I have lots of good news for you…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!

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 having  a great weekend xx

Smorgasbord Health Column – Health and Food in the News – Nutritional deficiency on the increase. Keto Diet, Industrially manufactured foods, Lack of Sunshine

An informative and worrying post from Sally and one we should all read and digest…Diseases and deficiencies seem to be making a comeback..Various factors are causing this…I do think that we should be taking some of the responsibility we should know or learn what our children need to be fit and healthy…Their future health and ours depends on us learning what our bodies need…This post is a good starting point with many links for you to check out…

Smorgasbord Blog Magazine

Recently, Carol Taylor and I shared a series on how to include food in your diet to avoid nutritional deficiency .. In the autumn we will be moving on from vitamins to minerals.

You can find the posts with some wonderful recipes from Carol in this directory:https://smorgasbordinvitation.wordpress.com/cook-from-scratch-to-avoid-nutritional-deficiency-with-sally-cronin-and-carol-taylor/

There have been some studies that have identified that there is an increase in nutritional deficiency in the diet and here are three articles that are worth reading.

A physician’s warning on the keto diet – Doctor Shivam Joshi

The keto diet has recently garnered much fame for its apparent ability to improve diabetes and obesity – results so impressive the Journal of the American Medical Association recently highlighted the diet and thereby christened it as something more than a low-carb craze. However, not all the evidence supports such a positive outlook, leading the diet to straddle the increasingly blurred lines…

View original post 1,690 more words

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