Tag Archives: Kombucha

This week in my kitchen…Cempedak Fruit…Crispy Belly Pork and more…

I have done more eating than cooking this last week as I have been away for a few days my daughter came over for a visit it was lovely… lots of yummy street food and I discovered a few new fruits and curries to add to my recipes…

One such fruit was the Cempedak fruit in the Thai language called Champada (จำปา [th] ) which is a relative of the Jackfruit and often called the ugly cousin as when it is ripe the skin goes from green to a muddy brown colour. It is not however as big as the jackfruit it is more the size of a rugby ball, cylinder in shape with a slightly squished in the centre.

Thai Cempedak Fruit

Photo credit: anwarsiak***sibuk*** on Visualhunt / CC BY

Highly aromatic when ripe with the taste being a mix of banana and pineapple it is lovely eaten fresh or as we discovered very nice lightly battered and deep-fried…I do love the Thai batter as they use mainly rice flour which makes for a lovely crispy batter not at all stogy like flour-based batters can be. Unfortunately, I don’t have an image of that as they were so very nice they were eaten before I could take a picture…Very yummy they was.

It has quite a large seed which can be boiled and eaten like a small potato.

The tree bark is used as a yellow dye to colour the monk’s robes.

The fruit is rich in Vitamin A & C plus heteriflavon C which is used to eliminate the cause of Malaria parasite. With a high water content, it is also rich in enzymes, bioflavonoid, ascorbic acid and rich in minerals and vitamins.

An around healthy fruit which although found predominately in the south of Thailand I am hoping I can find some here in the North.

I came home to a nice Thai Green Curry cooked by my son…

Green Curry is always a family favourite here a flavoursome curry with mushrooms and eggplants.

My Kombucha scoby is growing well so I think by now I can transfer the scoby to my big jar and start production in earnest…I love Kombucha it has lots of health benefits as well as being delicious to drink. I really don’t like drinking anything distasteful for my health unless I really have to…

Crispy Pork and kale…or Kanoo Moo Krob as it is called in Thai…Is a family favourite…Pork Belly is a favourite with the Thais and sold on nearly every street corner, either chopped and eaten with a spicy chilli dip and sticky rice or added to a stir fry ( as below) or other stir-fries with Thai Basil which is also very nice.

Ingredients:

  • 2 Belly Pork Strips.
  • 8 Large leaves of Kale.
  • 3/4 cloves Garlic. squashed with the flat blade of a knife.
  • 2/3 birds eye chillies.
  • 2 tbsp Oyster Sauce
  • 1 tbsp Soy Sauce
  • 2/3 shakes of Maggi Sauce.
  • Half tbsp. Oil.

Let’s Cook!

Cook Belly Pork in the oven until tender and crispy. For about 40 mins depending on your oven.

I normally cook on about 180/200 degrees to start and then reduce heat slightly to160 degrees. When the pork is tender turn up the heat to crisp the pork. When nice and crispy remove the pork from the oven and chop into bite pieces.

crispy belly slices

Heat the wok or large frypan and add half tablespoon oil.

Add crushed garlic and chillies, add little hot water and cook for 1 min…at this point the chillies may overpower you..ha ha….turn on expel fan and add chopped kale.

Stems first if using as they take longer to cook. I use stems of Kale also if they are quite thick slice into 2-inch pieces.

crispy pork and kale

Cook for 2 mins and add remainder of Kale leaves and turn over a few times ….I use fish slice as I find it easier to just turn kale over.

Add 2 tbsp Oyster Sauce and 1 tbsp Soy along with few shakes of Maggi ( seasoning sauce). Taste and adjust if necessary. Cook for further 2/3 mins.

Add crispy Pork turn or stir a few times to mix.

Kanom Moo Krob Thai crispy pork and kale

Check the seasoning again and serve with steamed rice.

Enjoy!

That’s all for this week there will be more recipes next week and don’t forget I am over @Sally’s on Wednesday with lots of yummy recipes see you there…

Just in case you missed the previous post on my Cookery Column @ Sallys it is all on the link…Bread rolls, pickles and much more just right for those summer BBQ’S

Thank you for reading and enjoy the recipes xx

About Carol:

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 have to improve our health and wellbeing.

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( Moi)

Blog: https://blondieaka.wordpress.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 and if you love it please feel free to share or bookmark for later…If you have any queries then drop me an email carolcookstwo@gmail.com …..xx

 

This week in my kitchen…Sea Caviar, Steak & Kidney Pie, Batu and more…

It’s Friday…Let the weekend begin and why not the sun is shining and all is quiet..I had a lovely head massage this morning and then my monthly trim…A lovely massage booked I think I am going to try the rice milk oil one when I come back from my jolly to sunny Phuket…I am so excited I will be seeing my daughter who is popping over from Australia it has been a couple of years so I am sure there will be a few tears…Happy tears…x

What has been cooking this week? Fahija filled tortilla wrap…Which got me thinking … Similar to a sandwich or burrito, a wrap uses a pliable flatbread or tortilla to roll ingredients into a portable, handheld meal.

wraps...the thai way

If I am making a sandwich for hubby then butter is the first thing on the bread and then the filling…Tortilla wraps are slightly fewer calories about 30 calories, lower just a smidgen on the fibre, half the protein and fewer carbs than bread plus we have the butter which ups the anti…Which means a tortilla wrap eases slightly ahead and it does seem that we put more salad and veggies in our wraps than in a sandwich…I always tuck my ends in and the daughter in law ties a strip of the banana leaf around hers…

Fillings:

  • Chicken Caesar Wrap: One half cup cold cooked chicken breast meat, lots of Romaine lettuce, a tablespoon or two of Caesar salad dressing, and a few shavings of Parmesan cheese.
  • Garden Veggie Wrap: Your favourite garden salad blend, like sliced tomato, onions, shredded carrots, and cucumbers, mixed with raw spinach and a little Italian dressing.
  • Scrambled Eggs and Feta Wrap: Two eggs, scrambled with chopped sun-dried tomatoes, and a light sprinkle of feta cheese. ( mine)

I couldn’t believe how popular beetroot is...Which is good and it is one of my favourites …Today I had a beetroot and orange juice…I don’t have it every day but probably 4 out of 7 days…I also picked up a lovely big bag of passionfruit which is my big favourite and some fried bananas as I was waiting for the bus…The lady was frying them and I just couldn’t resist however I did only have two very small pieces and handed them over to the menfolk…

Speaking of which however hot it gets and it is currently 44C…Hubby will still eat meat pie…I make individual ones and then he can have pie and I have my Thai food…

two meat pies

For fillings, I either make mince and onions, Steak and Mushroom or hubby’s favourite steak and kidney…

For the pastry

  • 250g plain flour, plus extra for rolling
  • 140g cold unsalted butter, roughly cubed
  • 1 large egg  yolk
  • 1 small egg  whisked with 1 tbsp milk, for the egg wash

For the filling…Steak & Kidney

  • 1 ox kidney, about 400g/14oz, get it fresh from your butcher. Pig’s and lamb’s kidneys only need short cooking time so if used add 15 mins before the end of cooking.
  • 1 kg trimmed braising or stewing beef
  • 250g flat mushrooms, unpeeled but wiped with a damp cloth
  • 3 tbsp vegetable oil
  • 100g unsalted butter
  • 1 large onion,  peeled and thickly chopped
  • 2 cloves of garlic crushed
  • 50-85g plain flour, depending on how thick you like your gravy
  • 600ml fresh stock or  water and 1 tbsp vegetable bouillon powder
  • 1 large bay leaf
  • salt and freshly ground pepper

Let’s Cook!

It’s important to cook the meat a day ahead so that you can discard any fat that has risen to the top, and so that the pastry doesn’t slump in the face of a too-warm filling, so up to 48 hours ahead -make the pastry. Whizz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour…

TO COOK THE MEAT.

Cut out the white central core of the kidney and  (discard). Cut the kidney into bite-sized pieces. Cut the beef into bite-sized cubes and cut the mushrooms into chunks.

Heat 1 tbsp of the oil in a large, heavy frying pan over medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.

Wipe out the frying pan and return it to low-medium heat, adding 25g/1oz of the butter and 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden add the garlic for the final 2/3 minutes.

Transfer to a large casserole, using a slotted spoon.

Preheat the oven to 160C/gas 3/fan 140C. Tip the 85g/3oz flour into a large plastic bag, and season it generously. Throw in the beef and shake until lightly floured. Return the frying pan to medium high heat, adding a little more oil and butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until golden-brown. As each batch is done, transfer it to the casserole.

Adding more oil and butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the drained kidneys, stock or hot water, bouillon powder and bay leaf, plus the excess flour in the bag if you like a thick gravy.

Stir well, cover and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify – it can then be skimmed off and discarded.

In the morning – return the pastry to cool room temperature, then roll it out thinly on a well-floured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish – they should cover the flat rim and about halfway down the insides.

Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish.

Don’t overfill: reserve any excess gravy to serve hot with the pie.

Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.

Finally, an hour before serving – preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20º after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.

These instructions are if you are making one large pie…If I am making individual pies I just cut a strip of pastry to go around the top of the dish fill the dish with the meat mixture and add a pastry top…This cuts the calories…But if like a large pie and want to cut nice slices then a pie bottom can be added.

Of course, the cooking time will also need to be adjusted…For an individual pie depending on your oven, it takes approx 25 mins.

Enjoy!

One of our favourite Thai meals is some grilled or BBQ fish ( Batu)…Lily loves this..With a spicy dip and fresh raw and/or steamed vegetables with sticky rice…As you can see we eat a lot of vegetables …This dip is made with roasted eggplant and pounded in the pestle and mortar with garlic and chillies…

Batu and vegetables

Kombucha Update…

My scoby is growing nicely I reckon maybe a week to 10 days and I can start my Kombucha….I will then give you the recipe…

I need another fridge all these pickles I need a pickle fridge…All of my family love pickles they only walk paste the fridge and in they go and grab some pickles…The jalapenos are lovely a really nice bite to them…But I needed to pickle garlic again…

Pickled Garlic…

  • 8-10 garlic bulbs
  • 500 ml white wine vinegar or apple cider vinegar
  • 90 gm sugar
  • 1 tsp salt…I always use salt mined here locally or Himalayan salt.
  • 1 tsp per jar of either mustard seed or fennel seeds (optional)

2 x 250-300 ml jars with good lids

Let’s get pickled!

Separate the bulbs of garlic into cloves and peel.

In a saucepan bring the vinegar, salt and sugar to the boil, stirring occasionally to make sure the salt and sugar are dissolved. Add the garlic cloves to the pickling liquid. Bring it back to the boil and simmer for five minutes.

Transfer the garlic cloves to sterilised jars. Add the mustard or fennel seeds if using. We actually couldn’t decide Fennel or mustard seeds so I normally do some of both they are equal in taste to us. Carefully fill the jars with the hot pickling liquid. Seal.

two jars of pickled garlic

The garlic will be ready to use in about a week but improves over time. If you like pickled cucumber or jalapenos I add added the link here

New for me…Seaweed Caviar or as it is called here grape bunch seaweed…

sea caviar with chilli dip

Also, known as sea caviar it is quite rare and harvested by hand diving …It gives a lovely pop in your mouth and with the chilli sauce, it is nice…I actually only got 1 small piece as Lily and Aston both love it and disappeared with the pot of chilli and the dish and it was soon gone xxx Has anyone else tried this…I know my friend Thelma has she eats it with salt, vinegar, ginger root and chilli which sounds rather nice…Have you tried it???

I hope you have enjoyed this week in my kitchen if you have any recipe requests please let me know and I will be happy to find them and try them…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 have had a creative week and enjoy the weekend xx

Whimsical Wednesday… with Carol…

Welcome to Whimsical Wednesday’s when anything is on the menu…A cloudy day today temp 31 degrees feels like 36 degrees… only a slight chance of rain today…A good day for a walk…Yesterday I took two walks early morning and one to market in the afternoon…I fancied ginger tea…it was certainly heavy on the ginger but just as I like it…Freshly made…

Today is National Kittens Day…

kitten up a tree

Image by Kessa from Pixabay

Kittens who doesn’t love tiny, adorable kittens? …their big heads, giant eyes, tiny pink paws and noses, and the adorable mews they make…. Irresistible…Americans seem to like cats and kittens best: According to the American Humane Society, 95.6 million cats were owned, while 83.3 million households owned a dog. There is certainly nothing wrong with dogs, but a tiny kitten is just so irresistible! Look at that adorable face is it saying look at me or help I can’t get down?

On this day in 1940…The Battle of Britain began when Nazi forces attacked shipping convoys in the English Channel…My dad was 12 years old at that time…My mother was 10 years old and like many, that was when childhood as they knew changed and many brave men and women gave their lives.

battle of Britain monument

 

Time for some music…

music notes

1964 saw the Beatles release third 3rd studio album ( It’s a ) ” Hard Days Night” followed by the Rolling Stones who on 10th July 1964 scored their first US #1 single ” Satisfaction”

I loved Top of the Pops it was a weekly treat with Pans People who still dance by the way…My father took great delight in ridiculing all the bands and singers and telling me that they wouldn’t be around in years to come like his favourite singers…Well, he soon had to eat his words and I remember back in early 2000 when they released a compilation of their hits called 40 Licks…My father was very happy to receive a copy of that in his Christmas stocking…

For you dad …I hope you are listening up there…xxx Love you forever xxx

Kombucha…I love a drink of Kombucha the last time being a few years ago as my friend who lives in Phuket made her own…A fermented, slightly alcoholic, lightly effervescent black or green tea drink,,, Juices or spices can be added and often are to commercially brewed Kombucha drinks which can be high in sugar so I steer clear and decided to make my own…I am rehydrating my scoby which is going really well it is swelling and looking good for a very unattractive culture which can also be known as tea mushroom or tea fungus…More to come as she grows…

Latest Wimbledon News…

 

wimbledon logo in flowers

Young Corri Gauff reached the fourth round…For a15 years old that is a fabulous achievement.

Roger Federer is hoping to get his 100th match win at Wimbledon today when he plays Japans Kei Nishikori.

Rafael Nadal is playing Sam Querry will he win his match? Will all three of these guys win their matches to march on and maybe one of them will be Wimbledon Champion this year…

My favourite Novak Djokovic is also playing a Belgian player called David Goffin who he has beaten in 6 previous meetings although it all boils down to who plays the best Tennis on the day…My fingers are crossed for Novak…

Yesterday saw the awesome pair Murray and Williams win their game but I reckon they will be a hard pair to beat…

Time for a story…The Beach Bum…

The phone call in the middle of the night shattered our hearts our lives. Our beloved father was gone, the victim of a hit and run accident, never to return.

Lives were torn apart, my brother, my twin, my soul mate always so fragile retreated further into the recess of his mind.

Being the strong one I was thrust slap bang into the middle of corporate life. Now chair lady of the board at just 19 years old.

Such hostility I had never met in my life, I worked hard and become a daughter my father would have been proud of. My life, however, was not my own any more. My enemies always there, always ready for me to make one slip, one mistake, they were like vultures, circling.

man alone beach

My brother always the sickly one spent more and more of his time at this tiny, little known retreat in the heart of Thailand. Gradually he became better, more able to cope but always yearning for the simple life. There was not a corporate bone in his body although his mind, sharp unlike any I had ever known, he was also so like our mother gentle and fragile who left this world and us when we were only 5 yrs old.

10 years later.

A balmy, slightly hazy day, waves gently lapping on the white sand. Lovers walking hand in hand without seemingly a care in this world. Local fishermen casting their lines from the shore, long tail boats in the background. The only sounds are the waves and the soft murmur of indistinct words as they catch the gentle breeze. To an onlooker an idyllic life, the reality often so different.

Like life, appearances so deceptive.

Myself, beautiful I am told, the perfect woman with the perfect life…Ha Ha. Today was the day; everyone thought I was staying at a 5-star resort with every imaginable luxury to cosset madam.

Hammock palm trees beach

The reality is that once a year for a month I take my hammock, rucksack and board a plane to my beloved Thailand.

My suitcase goes to that 5-star resort; the staff given strict instructions that I am not to be disturbed. My meals are bought to my room, the empty dishes left outside my door. Inside the TV monitors are trained on a boardroom and its members.

My brother, my soul mate, my friend and confidant who walks the beach, sleeps under the stars, changes places with me.

For a month he watches and listens!

By Carol Ann Taylor.

Recipe Corner…

This is by far the best recipe I have eaten so far for ribs. I nearly didn’t eat them as I am not a fan of chewing on a rib, however, the meat on these was so moist and soft it just fell off the bone. We cooked it as one whole piece rather than cut the ribs into portions.

Pork-ribs-asian-flavours

Ingredients:

  • A 2-kilo piece of Pork Rib.

For the marinade:

  • 160 ml Hoisin sauce
  • 4 tbsp BLACK Soy sauce
  • 2 tbsp fresh orange juice and the grated zest.
  • 4 tbsp raw brown sugar
  • 10cm piece of fresh ginger julienned
  • 4 cloves of garlic crushed
  • 2 tsp Chinese 5 spice powder
  • 2 sticks of cinnamon
  • 4-star anise

Let’s Cook!

Mix all of the above ingredients together.
Then paint over the rack of ribs and put in the fridge for at least an hour to marinate and absorb all those lovely flavours.
Pre-heat oven to 190 degrees.
Cover the dish with foil and cook the ribs for 2 ½ to 3 hrs, basting the meat occasionally.
When nice and tender remove from the oven and portion up and those lovely leftover juices from the pan we drizzled over the ribs and served them with a mixed salad, potato salad, and beetroot.

As always a finger bowl and serviettes are required as ribs make for quite a messy and enjoyable experience but very enjoyable and we would definitely make them again.
Enjoy!

That’s it for this week …Enjoy Wimbledon all you tennis fans  …Thank you for reading my whimsical ramblings I do hope you enjoyed and it bought back some memories 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!

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

Good morning/afternoon and welcome…This week it is a post from my archives …I am on week 3 of my food diary and it is helping but this weeks has a few extra additions I have been stressed and all the rest and struggling with the smallness of the iPad and its quirks…So no loss this week stayed the same which is a minor miracle in itself…lol.. Hopefully, normal service will be resumed soon in the meantime enjoy the archived posts and let me know how you are going …Do you keep a food diary? Does it help focus you?..

Healthy - Vegetables- Fruit- Lady

Healthy Eating

via Healthy Eating…How to lose weight and eat the foods you love…

Healthy Eating…How to lose weight and eat the foods you love…

lady holding veggies

Thank you for joining me again this week….Carol’s Bootcamp I should be calling it…Haha…What are you unfollowing me for… but NO!

What I will be doing every Tuesday after I have told you a little..no everything about my lifestyle and eating habits… Is??

Show you what works and diets don’t!

I have tried them all…Cabbage soup, no carbs, no fat, those awful meal replacement drinks, various fat burning tablets( haha) sucker…as they laugh all way to their bank at my expense…Yes, some worked…a little, not so much or I felt ill, got headaches… You name it I have probably tried it!

When I retired I thought …yes can’t you hear cogs whirring… I am going to change, I found blogging and writing, had time to cook more, experiment…I have so much more I want to do…

So if you want to join me …It is free…I don’t want to know how much you weigh, I will not be checking up on you… We are all adults…grown up even…

All I ask is honesty..you cheat..you cheat yourself, your health not mine… YOURS!

board-1848736_1920

Let’s Do This!

First and foremost…What do I drink…I looked at what I was drinking and no wonder it piled on the pounds…Diet Pepsi…Sugar…Any bottled drinks which promote AND SCREAM good for you and healthy…Read the labels…They lie! The SMALL print which even with a magnifying glass I can’t read…I don’t have time to read it…Do You? So if it has more than 1 ingredient I don’t buy it!

Because if it is 100% whatever they are selling what else do you need in your drink??

So what do I drink?

First thing in the morning...before anything…

A small glass of hot water with a tbsp of Apple cider vinegar and a spoonful of honey I also sometimes grate in some fresh ginger.

During the day…

Fresh coconut juice ..and yes I am lucky I have it here they grow on trees here…I buy mine from a little man down the road who cuts the coconut and pours out the juice scoops out the soft flesh and puts that in my juice.

coconut-2327075_1920

 

Sometimes I make a fruit and vegetable smoothie. For me, this normally replaces my lunch and contains whatever fruit and or vegetables I have Beetroot, tomato, carrot all go lovely with fruits…

https://blondieaka.wordpress.com/2017/03/20/tropical-sunshine-in-a-glass-take-5/

I also drink Kombucha which I love… again just watch the labels if you BUY kombucha I will give you the recipe to make your own in another post.

But what is Kombucha? It is a fizzy tea, usually made with black or green tea, sugar, bacteria, and yeast… called a scoby… It has a slightly sour, almost vinegar-like taste which suits me as I prefer sour to sweet.

kombucha-1074594_1920

Health benefits of drinking Kombucha

Also, drink lots of water…

I have one cup of tea a day made by my son or hubby..that is my only hot beverage. English Tea, a dash of milk, no sugar. Occasionally I vary that with Green tea, redbush tea or Matcha…

So for me a variety of drinks but all drinks I love and which are healthy… No added sugars or preservatives…

What I am asking you to do is look at what you drink… does it contain lots of milk and sugar?? Do you drink them in moderation or 8 a day????

Moderation is my word for this new way of eating…I eat what I fancy… but sense comes into THE EQUATION ..because if I ate chocolate all day then that is crazy and would not do my health any good…SO MODERATION.

You choose what you drink for good health… Can you make it more healthy? Have you tried other drinks? You may like them… I hated green tea until I learnt how to make it properly, The apple cider vinegar makes me shudder it is sharp but I am used to it now but the health benefits are immense.

Change is not easy and I won’t lie you have to want to do it..but YOU CAN Do IT!… I want to be healthier and maybe stave off some of the inevitable illnesses that advancing years bring… I am no spring chicken… By trying my best to eat what I like and as healthy as possible.

In 3 years I have lost 5 stone which is approx 31 kilos…my weight is stable and it drops a few more pounds every so often. How I eat works for me and it should work for you…

I eat what I like but moderation…For exercise I walk daily or 6 out of 7 days…I have never liked jumping about to music… But this is about YOU finding what you enjoy…

Following an 80% 20% rule works for me over time my taste buds have changed and I don’t crave the things I used to…I can open a box of my favourite Turkish delight and eat 1 piece a day…

Most evenings is time for a sundowner …  my white wine I add soda to thus reducing the calories and my G & T  which I have occasionally that is part of my 20%.

Generally, I only eat 2 meals a day..but that is me if you work or do lots of exercises you will need more and if it is cold we eat more don’t we?…Fuel…But choose wisely…find what you like and… Let’s get healthy …

Next week I will give you some recipes ..food I eat…Food I enjoy as I believe you should love what you eat which is why these faddy diets don’t work…If we feel deprived we eat it anyway…Time for change are you ready???

change-2930404_1920

Tell me in comments what you want, what you like, if it is something you really like and it’s maybe not that healthy ..tell me and I will try and tweak it so it is healthier…Maybe you have some really healthy drinks locally that I haven’t heard of…Then tell me..Talk about what you drink…Let’s share ideas…I have a wonderful recipe for lasagne..no pasta..but mozzarella, parmesan and delicious. Do you have a wonderful healthy recipe? Then share it…Guest post on here ..your healthy ideas???

In case you missed last weeks post…..Healthy eating …How to shift those Christmas kilos for good! then the link is below

https://blondieaka.wordpress.com/2018/01/30/healthy-eating-how-to-shift-those-christmas-kilos-for-good/

Have fun, laugh a lot and… Let’s do this xxx

Next week…What I snack on…xx