Tag Archives: Carrots

Papaya and Custard Apple Protein Shake.

Papaya and Custard Apple Protein Shake

For those who exercise quite hard and take or think you should take protein drinks then how about making your own?

I know many people who exercise who take these… So I thought I would do a little research and make my own… Cost wise it is a no-brainer against the cost of some most Protein powders.

The protein shake is 3/4 cup of liquid and 1/3 cup of your main protein…

This is the fourth protein shake I have made and today I have used Papaya and Custard Apple.

Why Custard Apple? Because my kind neighbours bought me some round they have a tree in their garden and as with all fruit it tends to ripen at once.

The Custard Apple.

Also called the Sugar Apple or Cherimoya Fruit it is high in Magnesium and Potassium and is known to be great as an aid for indigestion. Containing natural sugars it makes a great snack and also lovely desserts.

Soft and mealy the fruit is best eaten with a spoon after of course having removed the black seeds. The taste is slightly tangy, sweet with a little of a citrusy taste some say. It is also great for fruit shakes and makes delicious ice cream. Hence today I have used it in my shake …Tomorrow I will be making either a dessert or some ice cream.

Below are what you can use to make your own protein shakes and in all honesty, they taste really nice although having  never, ever used powders and the like I can’t really compare taste except to say I have been told the tastes are not always great and those who know me know I  don’t do manufactured stuff…I prefer to know what is in my food.

Liquids:-

Almond milk, Coconut milk or water or Soya milk… It important to get the right balance not what liquid you choose.

Proteins:-

Greek yoghurt, Silken tofu, nut butter i.e raw cashews ( which) require soaking overnight to soften.

Extra proteins:-

Chia seeds, hemp hearts, ground flax or whole oats.

Just have a play with the above ingredients to find your favourite combo…Mine is Greek Yoghurt and coconut water…Let me know in comments what your favourite is I would love to hear from you.

Papaya and Custard Apple Protein Shake.

Ingredients:

  • 1 1/2 cups of frozen Papaya
  • 1 Custard Apple ..the flesh.
  • 1-2 tsp fresh ginger grated
  • 1/2 limes…1/4 cup or  60ml
  • A piece of carrot sliced
  • 1/3 cup of greek yoghurt
  • 3/4 cup coconut water
  • 1 tsp chia seeds ( optional)

Blitz everything together, TASTE and add more lime if required or honey if you like a sweeter drink and enjoy!

Papaya and Custard Apple Protein Drink

Isn’t it a beautiful colour… Almost as nice as the raspberry and beet one …

I hope you are enjoying these recipes for homemade protein drinks if you are then please hit the share buttons xx

If you missed the previous protein drink recipes then the links are below:

Mango Protein Drink

Raspberry and Beetroot

Enjoy your week, be happy and mindful 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 are now regular columns on my blog this year. It is important that we are mindful of the world we live in…

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!

Thank you once again for reading this post I hope you all have a creative week ahead xx

 

 

Smorgasbord Health 2017 – Cook From Scratch with Sally and Carol – Carrots from Afghanistan

Edition 3…So whats the verdict guys and girls? ..Are you enjoying our collaboration??? It is great fun to do and paired with Sally’s great health tips and my recipes we hope you enjoy the read 🙂

Smorgasbord Blog Magazine

Welcome to Sally and Carol’s cook from scratch series, where we take everyday foods,  sharing their health benefits and some tasty recipes, so that you can incorporate them into your diet regularly.

Carol Taylor is a wonderful cook and uses fresh ingredients that she either grows herself of buys a the market in Thailand where she lives.

First a look at the carrot’s origins and its health benefits.

The humble carrot is a vegetable most of us take for granted. Carrots have an ancient history originating in Afghanistan.  The Greeks and the Romans ate carrots and in fact, the Greeks called the carrot ‘Philtron’ and used it as an aphrodisiac.  Don’t all rush to the supermarket!

In Asia, the carrot was an established root crop and was then introduced to Europe in the 13th century.  It was the Middle Ages before the carrot became better known and doctors…

View original post 2,339 more words

Coleslaw

 

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Picture Source: Pixabay

There are so many permutations of this dish and all wonderful in their own way…Our version, 5 ingredients plus mayo and you have a beautiful slaw to eat with anything…

I add no sugar as carrots and apples have their own natural sweetness.

So….Lets Cook!

 Shred half a white cabbage or red or half and half.

Peel and quarter at least one apple and then slice thinly.

Grate or dice a carrot.

Put in Bowl, add some mayo,  pinch of salt, freshly ground black pepper and a good squeeze of fresh lemon juice.

Keep in the fridge until you are ready to serve. It will keep in the fridge maybe covered until the next day but I just make it as I want it so easy to make enough for 1 or 10.

 

Enjoy!

Prawns with Tamarind Sauce( Goong ma kham)

These beautiful prawns in a tamarind sauce are one of my very favourite Thai dishes. I just love the sweet sourness of the Tamarind fruit.

pRAWNS WITH tAMARIND sAUCE

Ingredients:

1/4 cup (60 ml) vegetable oil ( I use coconut oil)

2 small dried chillies

3 large garlic cloves, chopped

3 large fresh red chillies julienned

A small carrot julienned.

Sugar snap peas or mange tout( optional)

8 red shallots, sliced

3 red birds-eye chillies, chopped

60 ml fish sauce

60 ml tamarind puree

150 g soft palm sugar

1 tsp salt

200 ml water

To make the tamarind sauce, heat the oil in a deep heavy-based saucepan over high heat. Add the dried chillies, then deep-fry until crisp. Remove and drain on kitchen paper towel.

Add the garlic and large fresh chilli to the pan, cook for 1 minute. Add the shallot and continue cooking for another 1 minute, then add the birds-eye chilli, fish sauce, tamarind, palm sugar and salt and stir until the sugar has dissolved.

Crumble the deep-fried dried chillies. Carefully add the water and dried chilli to the sauce, then simmer over medium heat for 5 minutes. Put to one side.

Heat the vegetable oil in a deep heavy-based saucepan over medium heat. Place the prawns on a large flat plate. Combine the tapioca flour and rice flour and sprinkle over the prawns to coat, then shake off any excess.Deep-fry a few prawns at a time in the hot oil for 6 minutes or until the prawns just change colour and are cooked through. Remove with a slotted spoon and drain on paper towel. Repeat with the remaining prawns.

Meanwhile, blanch the Chinese broccoli, carrots and peas ( if used) in a saucepan of boiling water for 1–2 minutes, then drain.

Pour 300g of the tamarind sauce into a small heavy-based saucepan and bring to the boil over medium heat. Leftover tamarind sauce can be stored in an airtight container in the fridge for up to 2 weeks.

Place the Chinese broccoli on a serving plate and top with the prawns. Drizzle with the hot tamarind sauce and garnish with coriander leaves and chilli. Serve with steamed rice.

Enjoy!