Tag Archives: Cook from scratch

Eat Smart! Eat Healthily!… Recipes, Wacky Diet Corner and some Commonsense…

Ahhhh…First drink of the day…Oolong green tea…It is quiet and peaceful…Aston has been packed off to school, time to check my e-mail and stuff…and then I write…

I write these posts as a way of focusing my mind on my diet although I have been helped by my smartwatch it focuses me by keeping a track of my steps, heart rate and sleep patterns for me I like it apart from my laptop it is the first personal piece of technology that I own and a good buy…

What helps focus your mind...Do you find it easy sticking to healthy eating? If not …Why not? What drives you is it your health and your families health.?.. Is it because you want to wear the latest clothes and look good?. Is it to attract that special someone? Is it so you can play ball without wheezing with your kids?

I have used those reasons over the years plus some…Have I tried quick fixes…Yes, I have…Have I failed miserably after starting off so well… Oh…Indeed I have…I have brought books ( South Beach Diet), subscribed to Weighwatchers, Slimming World,…None of those bad…Like my wacky diet corner and I would never do those..But all restricted or didn’t allow certain foods in some way or another…I don’t follow rules very well either…Well, I don’t…

Low fat…Well, I was reading a study just the other day and like all studies, they need to be long term…Low fat and telling us meat was really bad for us…All debunked…It didn’t work and the latest news is …Forget all that…Low fat generally means higher sugar…

The latest news is...don’t eat low fat, cut out or down the processed foods…Eat organic where possible or wash your food thoroughly…Grow your own…Shop local…Don’t cut out food groups unless you are medically advised…EAT MODERATELY…

I know many of you are probably sick of hearing that word…What would you rather I use? within reason, reasonably, temperately, conservatively, sparingly, economically, somewhat, slightly???

Or just say…Forget…Eat your heart out…..

heart-care-1040248_640

Our heart…One of our major organs…If it didn’t keep to the beat we would have a problem…It needs to be kept as healthy as we can keep it…How we do that? Read Sally’s post on Healthy Eating for a Healthy Heart…

It is a good, commonsense post and for me. a good read…Don’t tell anyone but as I have got older I have found commonsense…He has always been one step in front or behind of me and now we are synchronised and in harmony…But I still have a piece of chocolate or a doughnt..sometimes…A little of what you fancy does you good …Remember that…

Wacky Diet Corner…The Tongue Patch Diet…

 

It’s like a horror movie …Some people are eating clay…A tsp a day in water…I think they all need to read Sally’s post on cravings…

A new series on a sensation that has been blamed for our consumption or over-consumption of certain foods since we were old enough to make excuses! How often do we tell ourselves or others that ‘we crave’ chocolate, crisps, cheese, soda, fried food or even something non-food related… such as dirt or coal? AND CLAY!

https://smorgasbordinvitation.wordpress.com/2019/07/03/smorgasbord-health-column-what-causes-your-cravings-part-two-need-chocolate-by-sally-cronin/

I think that it is good that we can attribute certain factors which cause our cravings and much of that is down to restrictive diets and it certainly makes me feel better that it is not just my lack of will power but a valid reason…

Recipe Corner...The cauliflower…

Cauliflower with leaves

Image by 1195798 from Pixabay

One of my favourite vegetables I love the white cauliflower and also the vivid green romesco cauliflower it is lovely just lightly steamed as a vegetable, roasted with some Indian spices or au gratin with a cheese sauce…I can now add cauliflower rice to that list and a cauliflower pizza base…Today I also saw a recipe using the cauliflower as a burger bun I haven’t tried and tested that yet…But I will…Below I have given the cauliflower rice recipe which is well tried and tested…

And all you need is a Cauliflower and an Onion.

A little Coconut oil to cook or other oil of your choice.

Sea Salt and a squeeze Lemon Juice.

Either grate or blitz in a food processor ( but not too fine) you want some texture.

Heat pan and keep pan HOT as you don’t want Cauliflower to steam and go soggy.

Use Tablespoon Coconut Oil and put in the desired amount of Cauliflower and onion mix.

Cook quickly and then season and add lemon juice.

All in all, it only takes a few minutes to cook….. a bit longer if more than one portion but keep pan hot.

cauliflower-rice-pork-thai basil-recipe

If you wish to vary the taste you can add 1 tsp of Cumin seeds to the oil before adding Cauliflower if you are eating Indian Food.

If you require colour if eating Mexican……. then add 1/2 tsp turmeric to oil and tsp tomato puree.

This is very versatile and just use your imagination and add any herbs and spices that you like.

To store...I make a batch and keep in the fridge for during the week but keep in a glass jar or zip lock bag…I think plastic containers may make it sweat too much…..Enjoy…. and if you are cutting the carbs it is an ideal and yummy substitute for rice and I love rice…… eat it all the time but happily substitute this as I am also a cauliflower lover.

Cauliflower Pizza Base…

Ingredients:

  • 1 medium head cauliflower.
  • 1 egg, large.
  • 1 tsp Italian seasoning (dried oregano or basil)
  • 1/8 tsp salt.
  • 1/4 tsp ground black pepper.
  • 1/2 cup Parmesan or Mozzarella cheese, grated/shredded.
  • Cooking spray, I make my own spray I don’t do bought oil in spray cans…I have a little stainless steel one for oil.

Let’s Cook!

Preheat the oven to 375 degrees F/190 C and line a baking sheet with unbleached parchment paper.

Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in a food processor in 2 batches, until “rice” texture forms.

Transfer cauliflower rice on a prepared baking sheet and bake for 10 mins this just removes some of the moisture.

Remove cooked cauliflower rice from the oven, transfer to a bowl lined with a double/triple layered cheesecloth or linen towel, and let cool for 5 minutes.

Then squeeze the liquid out of the ball as hard as you can. Be patient and do this a few times until barely any liquid comes out.

Increase oven temperature to 4 degrees F/200 C. Then in a medium mixing bowl whisk the egg with dried herbs, salt and pepper for 10 seconds. Add cheese and squeezed cauliflower mix very well with a spatula until combined.

Line the same baking sheet with new parchment paper and spray with cooking spray. Transfer cauliflower dough to the middle and flatten with your hands until thin pizza crust forms.

Bake for 20 minutes, carefully flip with a spatula and bake for a few more minutes. Top with your favourite toppings and bake again until cheese on top turns golden brown.

Slice and enjoy!

Let the kids help you can never second guess a child and what they will like.  Encourage them to help prepare their food…They are more likely to eat what they help prepare.

THE VERSATILE CAULIFLOWER… I love it! x

I hope that you have enjoyed reading this and that it proves helpful to you in your healthy eating journey 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 creative week ahead xx

 

 

 

 

 

This week in my Kitchen…Chettinad Chicken Masala and more…

This week in my kitchen…It is too hot to stay in the kitchen for very long and when it is hot and humid I don’t want to eat.

Fruits in season this month here are Mangoes of all sorts, Custard Apples, Sala Fruit, Mangosteen, Pineapple, Watermelon, Lychee, Dragon Fruit, Rambutan, Small Banana all delicious and readily available everywhere street corners and markets…The good thing here is it can be cut while you wait which means no waste and no difference in price and always a lovely dip to go with it…

The small bananas are nice and creamy, sweet and very nutritious lovely for snacking on they are also BBQ or fried with or without batter …Very nice served with a scoop of vanilla ice cream…

Dragon fruit is one of the prettiest of fruits and always catches my eye which this lovely red fleshed one did the other day…Lovely to look at but not much flavour so into the blender it went with a few blackberries and blueberries, some greek yoghurt and some raw honey…

 

Look at the colour of that and it tasted awesome…

I seemed to come back loaded from market this week mangoes as I need to make more mango chutney I mean an Indian curry just isn’t the same without it is it? Some beautiful, red tomatoes to make my sauce for spag bol, chilli or anything else which needs tomatoes…Because of the BPA lining in tins of tomatoes, I won’t buy tinned tomatoes just when you think you are winning the war on plastic in your home…It is what manufacturers coat the inside of many tinned foods…

A bowl of ripe tomatoes

BPA is an endocrine disruptor that interrupts hormones and, in laboratory experiments on animals, has been linked with breast cancer, prostate cancer, hyperactivity and other metabolic and behavioural problems, diseases which are all on the rise in the West. But the plastics and chemicals industries insist its use is safe and accuse campaigners of misleading the public, pointing to industry-funded studies involving large numbers of rodents that have shown no harm…How many times have we believed manufacturers to then find out years later that it was all true and just what they wanted us to think for the sake of their profits…

Recycling Corner:

Would you recycle more at home if you had the correct recycling bins, can crushers and other tools to make recycling easier? Well, have a look at this…I think it is such a cool idea…

What else was cooking in my kitchen this week…

Chettinad Masala Powder:

Ingredients:

  • 16 dried red chillies
  • 4 tsp of black pepper
  • 3 tbsp cumin seeds
  • 3 tbsp dried unsweetened coconut
  • 4 tbsp coriander seeds
  • 2 bay leaves
  • 4-star anise
  • 8 cloves
  • 4 x 1-inch sticks of cinnamon
  • 4 tbsp fennel seeds
  • 20 fresh/dried curry leaves

Dry roast all the ingredients you may have to do this in a couple of batches depending on your pan but be careful not to burn the spices.

Transfer to a plate or dish and allow to cool down before grinding to a powder.

Indian-spices- roasted- curry

Chettinad Masala roasted spices

 

Store in an airtight container. This recipe makes enough for 3/4 curries.

The original recipe I found on Madraasi @ a Tamilian Tales and is now my go-to Indian curry spice mix and one we all love…

Now to the recipe for the Chicken Masala.

  • 500gm Chicken.
  • 2 tbsp Oil or ghee
  • 1 large Onion.
  • 2 Large tomatoes pureed.
  • 1-2 sprigs Curry Leaves.
  • 1 Bay Leaf( Optional)

Marinade:

  • 1/8th tsp Tumeric.
  • 1/4 tsp Chilli Powder.
  • 2 tsp lemon juice or Natural Yoghurt.
  • 4 garlic cloves chopped finely.
  • 1in piece fresh ginger chopped finely.
  • Salt as required.

Marinade the chicken.

Add oil to the pan and cook onions until golden, this adds more flavour.

SAM_7725

Add  3 tbsp of Masala mix and stir.

Add chicken, curry leaves and tomatoes.

SAM_7726

Add little water, bring to a slow boil and reduce heat to simmer until chicken cooked.

imagesXL6V2C5LServe with boiled rice, Mango Chutney and or nan bread.

This is a lovely curry well-flavoured and not over the top spicy.

That’s all for this week have a great 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!

MeWe

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 are having a great weekend and have a creative week ahead xx

 

 

Cloud Eggs…Aston Style

And I thought Sunday mornings were for a lie in…Aston had other ideas and woke me with a bowl of meringue he was whipping… Time to get up then Nannie!

Cloud Eggs Aston style.

 

Serves One.

2 egg whites
1 egg yolk

half a small onion chopped finely
100 gm pork mince
A tiny bit of black soy sauce
Half tbsp oyster sauce
Salt and black pepper to taste
Let’s Cook!
Whisk the egg whites in a clean, dry bowl season with salt and black pepper..whisk until soft peaks.
Spoon onto a piece of parchment paper on a baking tray and make a hollow in the middle with a spoon. Drop the egg yolk in the hollow. Cook on 100 degrees for 7 mins.
Meanwhile, chop your onion finely and start to cook in a little olive oil add your minced pork and cook for about 3 mins or until cooked ..add a little dark soy and your oyster sauce…Taste and season with salt and black pepper.
Put on a plate and top with your cloud egg…

This was Aston’s recipe as he loves his meat so thought he would just do some mince and onions to go with the cloud egg..an experiment really as he is already thinking he will make some additions that next time…Chilli and some green beans…You could add some parmesan cheese to the egg whites or some finely chopped spring( green) onions and serve with bacon…

He has some imagination when it comes to food…But he is a 12-year-old with a passion to cook…

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 week xx

Smorgasbord Blog Magazine – Cookery Column with Carol Taylor – How to Cook the Perfect Sunday Roast

Sunday Roast…There are those who cook a great one and there are those whom just the thought strikes fear into their heart…Never fear…CarolCooks2 and a roast dinner…haha…Come with me and all will be revealed…

Smorgasbord Blog Magazine

How to cook the perfect Sunday Roast.

Sunday Roast…They range from the best to the worst they also strike fear into the heart of many people…Some people thing it is the easiest meal in the world to cook and then find out it isn’t…

Why?

Meat…Depending on what meat you are cooking it could take anything from an hour to three plus hours…

Potatoes…Who doesn’t love a nice golden, crispy potato with a soft fluffy inside?

Vegetables… Most are cooked in a flash…

But they all have different cooking times and methods …Getting them all perfect and ready at the same time is no mean feat.

If Yorkshire (puddings) come into the equation then…That can throw a spanner in the works…They should be well risen and golden… Flat and stodgy doesn’t cut it!

We used to cook one of the best roast dinners in the area when we had our…

View original post 1,481 more words

Healthy Eating…No more Diets…But a way of life…

Good morning…After the mother of all storms last night the watery sun is trying to come out…The birds are singing and the squirrels are playing on the trees outside my window…

It is day 21 of no alcohol and going well… 3 nights out and I stayed on the water…I also feel much better and have lost a few inches which is a bonus…A dress last worn on Christmas day is a lot looser around the hips and tummy area …My new phone tracks my steps which is another incentive to up the ante…

How is your healthy eating going??? Have you any tips to share?

Salads… If any of you buy ready prepared salads I read there was yet another recall…Not the first I will add over the years and there have been fatalities in the past… it can take a couple of weeks for greens to get from the farm to your plate when they come in the form of bagged lettuce, and nutrition is lost during that time. Another thing that adds to the degradation of vitamins and minerals in bagged salads is the washing they go through before being bagged.

Then there is the water issue…triple washed? If it’s in [California’s] Central Valley, then it most likely becomes the single most important environmental consideration, and the triple-washed thing becomes very difficult to defend.”  90% of U.S. lettuce is produced in California and Arizona.

Plastic bags…It’s just another one …So many issues surround these pre-packed bags of salad…I for one don’t touch them with a barge pole…

If it is just the fact that you love a plate of salad greens…

Salad greens on a plate

Image by msqrd2 on Pixabay

Lettuce greens are the easiest to grow at home…

So really, what’s the point of buying supposedly clean lettuce that isn’t really clean at all?

As you probably know my big boy came to visit it was lovely and has been 3 years since I saw him in the flesh…We have planned our next visit we are not leaving it so long next time we are meeting in Bangkok in May which is his next visit to Kl, Malaysia for work a short trip for us both with no stopovers…

One of our conversations was the Keto Diet which he is currently following properly I may add he has done his research and is tracking his carbs and fibre to make sure he is getting the correct amount.

I believe in a healthy balanced diet and I get the fact that Keto targets the burning of fat and how…Long term isn’t his plan just a means to an end…I understood everything that he said and the why’s and hows and wherefores…

He sees the problem as being that people who were not brought up to eat proper food and cook from scratch are the ones who are just eating everything that they like and can now eat…As much as they like and still lose weight and inches…A recipe for problems later on…

Sean is eating the good fats and making sure he gets his recommended fibre and carbs as fresh food does contain carbs e.g starchy vegetables, legumes, grains, bread so it is opting for lower carb vegetables so drilled down it is a more sensible diet than I originally thought…I still think a healthy balanced diet is the best way as weight loss is not so easily gained…

Do you follow the Keto diet? What are your thoughts?

How am I losing weight and inches?? 

By cutting out alcohol, processed foods, no more biscuits, swapped English tea for green tea which avoids the need for a biscuit to dunk, changed to brown/wild rice and eat rice once a day instead of twice a day and substituting cauliflower rice or zucchini pasta, eating more fish which cuts down on the red meat. 

zucchini pasta

That’s about it…Update it is working my clothes are looser and a great tip my son gave me was instead of using a tape measure use a ball of string and hang them up every time you measure yourself and you will soon have a decreasing line of strings showing your inch loss….I thought that was a great idea!

My recipe this week and it is my favourite soup…Tomatoes, chilli, egg, mince, spring onions and Dill…. A virtual assault on my taste buds… The fresh taste of tomatoes is intense and heavy on dill which I love this is one of the best soups ever…

Egg drop Soup.

Egg-drop-soup-recipe

Ingredients:

  • 1 1/2 tbsp oil ( I use coconut)
  • 3 spring onions
  • 3/4 lb ripe tomatoes ( chopped and cored)
  • 1 tsp salt
  • 1-2 tbsp Fish Sauce
  • 1/3 lb finely minced pork/ chicken
  • 1-2 chillies diced diagonally
  • 2 eggs beaten or you can just drop the egg in whole and the heat of the soup will cook the egg.
  • 2 sprigs of coriander or dill or more
  • 5 1/2 cups water
  • Black Pepper to taste

Let’s Cook!

Heat the oil over medium heat in a large pan. Add tomatoes and salt, cover and cook until soft about 4-6 minutes. Stir occasionally to prevent sticking or burning.

Add fish sauce and chillies….I would add I tbsp of fish sauce and taste and adjust seasoning before serving.

Add mince and move around to break up any big clumps.

Add water, bring to boil and skim off any scum that arises.

Reduce heat and simmer for 10 minutes add spring onions and simmer for another 10 minutes.

If you are not serving immediately then remove from heat and keep the lid on.

To Serve:

Bring soup to simmer, Taste and adjust seasoning, fish sauce or salt.

Pour beaten egg into a bowl in a wide circle; stir gently to break up into strings.

Ladle soup into a bowl, add a generous sprinkling of pepper and garnish with Coriander or Dill.

Enjoy!

That’s all from me for this week I hope you have enjoyed this post…How is your healthy eating going ???

Thank you for reading this post I am happy that you joined me today for our little chat on how we can improve the health of both our body and our purse/wallet.

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/
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 week xx

Healthy Eating… No More Diets!… Fibre are you getting enough?

Hello and thank you for joining me on my journey to fitness…The talk I gave myself last week worked…I cannot believe I have been so good and focused…

I have kept myself busy and had regular walks but is it getting hot so I go early or after the midday sun but as soon as I step foot indoors I start to leak…

Today is day 7 of no booze aka sundowners, No added sugar, lots of fruit, no bread. I will admit though WHEN I get my first sourdough loaf out of the oven…I will be sampling it with lashings of grass-fed butter. No, if’s…No But’s… I will ENJOY!

When being the operative word as I am struggling with this sourdough starter…In fact, it is becoming an obsession…I am now on Take 3.

The second one unlike the first one which was lively from the second day …was a very slow starter…Same flour, same water, same place…

It kept forming a skin and started to go mouldy…

Armed with my list I went shopping… whole wheat flour, wild rice and a very nice Golden Lily Oolong Green tea, kilos of mandarins and strawberries was my haul.

I am now on Day 3 which I started with wholemeal flour… it soon started getting lively and today I fed it with all-purpose flour…having ditched the expensive unbleached flour I started out with…Fingers crossed third time lucky …haha

Yesterday I ate my first wild rice ( I swapped) it for white rice and it was beautiful…Wild rice is one of my favourite kinds of rice and my aim is to increase my fibre as my research tells me that most of the population do not eat their recommended daily amount of fibre.

Let’s look at fibre in our diet…

Our diet should contain 30 gm of fibre a day the average daily intake is 18 gm…By my maths just over half…

It seems that the Western diet is the culprit…Heavily based on refined highly processed foods like white bread, pasta, rice, cakes,, biscuits and sweets…It seems to me that most TV adverts, Bill Boards, In-store advertising, placement of food and special offers like BOGOF are all promoting these foods…Think about it you go out shopping with your list and the healthy foods you want to buy…Are they on the Bill Boards, on special offer or being promoted???   I think that is a big resounding NO!

During the processing of these refined foods, most are stripped of their fibre and vitamins and minerals…Why? Well, it may make some easier to digest and save our gut from working too hard…But at what cost…They offer little in the way of nourishment for our bodies and certainly don’t help our gut to stay healthy.

There is nothing to say we cannot eat those foods but the healthier version…

The rice I opted for was Kaipa Wild Rice which is grown by the Royal Project Foundation in the North of Thailand…Many of the hill tribes here are growers which operate under the Royal Project which was started to help the hill tribes. The Royal Project was initially established in 1969 by His Majesty King Bhumibol to support farmers in rural areas to plant crops instead of planting opium. Initially, it was a voluntary project cooperated by many famous universities in Thailand such as Kasetsart University, Maejo University, and Chiang-Mai University. Nowadays, the Royal Project has travelled throughout the country covering Chiang-Mai, Chiang Rai, Lamphun, Phayao, and Mae Hong Son we also have a Royal Project shop here in Udon Thani where produce is sold from these farmers all fruit and vegetables are sold in season and it is lovely because I can find unusual fruits and vegetables which cannot be found in larger stores although sometimes I get something once and then not again for a while they only stock what comes in rather than having the same regular deliveries which is nice…

This is what I found out about the differences in rice… I know Asia is the centre of rice production which means there are many varieties available here…My favourite is wild rice, black rice also known as raspberry rice and brown rice…Just look at the health benefits…

Cooked wild rice has about 30 per cent fewer calories than brown rice as well as 40 per cent more protein. It also contains more fibre, potassium and zinc. … Both options are gluten-free and rich in antioxidants and both make nutritious and delicious alternatives to white rice.

Wild rice is a special type of grain that’s chewy and tasty. It’s higher in protein than regular rice, and it contains several important nutrients and an impressive amount of antioxidants. What’s more, eating wild rice regularly may improve heart health and lower your risk of type 2 diabetes.

While whole grain brown rice and red rice also contain beneficial antioxidants, only black rice contains anthocyanin. Additionally, black rice also contains important antioxidant Vitamin E, which is useful in maintaining eye, skin, and immune health in addition to other important functions.

How can we increase our fibre content…

How about doing a straight 50/50 swap? Half your meat in your shepherd’s pie, chilli, curry or spag bol and replace with lentils. this vegetarian chilli is a recipe my friend Richard shared with me…You could either half the lentils and add half meat or use all lentils for your meat-free day

Vegetarian chilli. ( or 50/50)

Ingredients:

  • 1 large onion roughly chopped
  • 1 carrot finely chopped
  • 1 stick of celery finely chopped
  • 1 tomato finely chopped
  • 3 cloves of garlic
  • 3 chillies
  • 125 gm mushrooms chopped
  • A handful of chopped green beans
  • 100 gm black lentils
  • 1 tbsp each of fish sauce, soy sauce, oyster sauce and sugar
  • Basil Leaves

Put all your ingredients in a pot and cook as normal ensuring lentils are cooked through.

vegetarian chilli with lentils

 

I did add a couple more tomatoes and some kidney beans to Richards original recipe….I also soaked my lentils… he doesn’t as he likes his lentils al dente…

Cooking is all about personal taste and I sometimes just chuck it in the pot and take it from there… That’s how I cook most of the time and TASTE…

Making burgers or meatballs replace some of the meat with rolled oats and just increase your herbs and spices to balance the flavours.

Sprinkle chopped nuts, chia seeds or flaxseed to your yoghurt or salads which will give you another texture to your food and up your fibre intake.

Bread, pasta, rice all come in whole grain versions (see my paragraph on rice above) Bread eat whole grain and try other kinds of rice I think they have more taste. When you are baking swap even half your flour and to be honest depending on what you are making no one will notice but you will be increasing your fibre.

Roasted vegetables and potatoes cooked with the skins on will all increase your fibre intake and your flavour intake as refined foods are pretty bland are they not?

Have a meat-free day and experiment with plant-based foods in fact if you have been either reading the news or my other posts the Canadian Government is really promoting pretty much the same as I am…They are obviously concerned about the health of the nation and doing something about it…Here is the link if you haven’t seen it already

There are so many ways you can increase your fibre but take it easy and do it gradually we don’t want any upset tummies, do we?

I have started increasing my fibre by changing the type of rice I  eat as I eat more rice than any other options like pasta, bread or potatoes. Veggies I always leave the skins on anyway but if you don’t like skins or the kids don’t throw them away make veggie chips most kids love the crispy skins or chop some skins and make Pakora which is what I am doing this week I will give you the recipe and our thoughts on Friday…

Have I noticed a difference cutting out the sundowners and changing my rice and increasing my fruit intake…Yes, I have more energy and I have dropped a couple of lbs my tummy is not bloated…

Personally, unless I was medically advised I would not follow any eating plan or eat anything I didn’t like …We should enjoy our food and also enjoy how it makes us feel and like a new dress or a new pair of those shoes we have wanted forever cutting out the crap makes you feel good and I have more money in my purse which means I will be able to get that new laptop I desperately need much quicker…

Thank you for reading this post I am happy that you joined me today for our little chat on how we can improve the health of both our body and our purse/wallet.

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

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

We all hope that we won’t have to have surgery …But you never know…If it is a scheduled surgery you have time to take Sally’s advice and get yourselves as prepared as possible which obviously aids recovery times.

If it is emergency surgery that is different so maybe it is a good idea to take Sally’s advice and just aim for a healthier body which will make you feel better and your body will be prepared at all times.

via Smorgasbord Health Column – New statistics on #surgery recovery that are shocking and preparing for an operation.