Tag Archives: Pickles

CarolCooks2…weekly roundup 17th May-23rd May 2020…Climate Change, Recipes, Whimsey, Morels, Vegan Chocolate Cake and Black Vinegar…

Welcome to this weeks edition of my weekly roundup…I hope you are all staying safe and well…There are lots of talks this week about relaxing curfews, opening schools and shops I just hope it is not too soon and we get a second wave of infections…

My black vinegar arrived and it is different not as acidic as some kinds of vinegar and made a lovely sauce….More on this a little later…

great reads a weekly roundup lady with electronic reader

Firstly take a pew and have a read I hope you enjoy!

Monday: Recycling and Climate Change…18th May 2020…and Covid-19…

This week there has been lots of talk on the benefits of wearing a mask and this track and trace app…Masks …here in Asia we don’t have a problem and the app has also taken off here more about that in tomorrows post…

https://carolcooks2.com/2020/05/18/recycling-and-climate-change18th-may-2020and-covid-19/

Tuesday:  National Vinegar Month…

Vinegar really is a very versatile ingredient and no one was more surprised than me when this cake worked…Apart from Balsamic vinegar which takes years to produce many kinds of vinegar are easy to make and even easy to flavour so many possibilities.

https://carolcooks2.com/2020/05/19/national-vinegar-month-how-to-make-your-own-vinegar/

Tuesday I was also very honoured to be invited to guest post over at a fellow Londoners blog…Young Pete who now lives in Norfolk…I didn’t realise so many were interested in how I ended up here in The Land of Smiles…Thank you, everyone, for your kind comments…A big thank you also to Pete for hosting me…If you missed it then pop over and say hello to Pete and have a read…xx

https://beetleypete.com/2020/05/19/guest-post-carol-ann-taylor/

Whimsical Wednesday…

Sorry, everyone, I wrote it and then deleted it..unintentionally of course…Normal(if) you can call it that service will be resumed this Wednesday..xxx

Thursday: Sally’s new project 101…

I for one after all the nibbling, picking or just overeating and a lack of exercise…Binge-watching Netflix etc…Needed this…It was just in the nick of time…I would rather remove 5 pounds than the whole caboodle…

https://smorgasbordinvitation.wordpress.com/2020/05/19/smorgasbord-health-column-project-101-resilience-an-opportunity-to-get-fighting-fit-sally-cronin/

Plus…Salmon…Omega 3 on a plate… 

I love Salmon it is one of my favourite fish and its healthy…How good is that…

Yesterday the kids Aston & Lily one wanted sushi and the other sushimi…but far better than sweets for them…they both love salmon also…

https://smorgasbordinvitation.wordpress.com/2020/05/21/smorgasbord-health-column-food-therapy-salmon-omega-3-on-a-plate/

Friday: National Pickles Week! Piperies Mikres Toursi…Star Fruit Relish and Pork braised in Black Vinegar.

National Pickles week and International Vinegar month they both go hand in hand, don’t they? I have been fancying a kebab with those wonderful greek peppers for ages…the only way I was going to get that was to pickle my own…all I need to do once the Piperies Mikres Toursi are ready is to dig out my old kebab meat recipe one which I haven’t made since my kids were at home…and make some pitta bread…I can taste it already…

https://carolcooks2.com/2020/05/22/its-national-pickles-week-piperies-mikres-toursi-star-fruit-relish-and-more/

Saturday Snippets:

A new look at my Saturdays as the market is not something I am browsing around at the moment and many of the stall holidays seem as if they are staying at home so it is considerably smaller so…I had a rethink and this is it…I hope you enjoyed it…

https://carolcooks2.com/2020/05/23/saturday-snippets/

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Can we make this happen? Are we willing to make a stand? Personally, I would love to see lessons learnt ..realistically I have my doubts…

Thank you for reading be well and stay safe 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.

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 stay safe and healthy xx

It’s National Pickles Week! Piperies Mikres Toursi…Star Fruit Relish and more…

Who doesn’t love a pickle…? Pickles are eaten across all cultures around the world..we love pickles and I pickle anything and everything from garlic, jalapenos, cabbage of all sorts, cucumbers, onions, eggs, peppers, pineapple, tomatoes, star fruit, fish and more…

Pickles are mentioned at least twice in the Bible (Numbers 11:5 and Isaiah 1:8), were known to the ancient Egyptians (Cleopatra attributed some of her beauty to pickles), and Aristotle praised the healing effects of pickled cucumbers. The Romans imported all sorts of foods from the countries they conquered, pickling them for the journey in vinegar, oil, brine and sometimes honey. Garum or Liquamen, a fermented, salted fish-based condiment which was a dietary staple and has been found as far north as the Antonine Wall built by the Romans across what is now the Central Belt of Scotland, between the Firth of Forth and the Firth of Clyde.

That’s some history for a pickled cucumber which is said to be one of the first recorded pickles… sometime around 2030 BC in Mesopotamia…

I have also been called a little pickle in my time and have applied that description to my own kiddies it is a term of endearment to me it means they are bright, witty and a tiny little bit cheeky. A child who can stand up for themselves with a good sense of humour.

The name pickle as in the English word ‘pickle’ derives from the Middle English pikel, first recorded around 1400 and meaning a spicy sauce or gravy served with meat or fowl. This is different to but obviously related to the Middle Dutch source, pekel, meaning a solution, such as spiced brine, for preserving and flavouring food.

Star Fruit Relish:

Star Fruit or Carambola as it is also known as is a lovely vibrant yellow and due to its distinctive ridges when it’s cut it resembles a star hence its name.

The entire fruit is edible it has firm, crunchy flesh and is quite juicy. The taste is likened to that of a grape. There are two main types of star fruit the smaller fruit is sour(tart) and the larger fruit like I have in my garden is sweeter. But although sweet they very rarely have more than a 4% sugar content.

Here in Thailand they are cooked with shrimp or chicken or eaten raw dipped into the sugar/chilli mix which is commonly eaten with fruit here or just eaten with rock salt. It can be made into relishes, preserves and juice drinks, stewed with cloves or apples.

They are also used as a pretty garnish or in a salad with papaya and pineapple.

Star Fruit Relish:

  • 8 cups of star fruit, thinly sliced and any seeds removed.
  • 1/2 tsp salt
  • 1 1/2 cups cider vinegar
  • 1 tbsp whole cloves tied in a muslin bag and slightly crushed.
  • 4 cups of sugar
  • 1/2 tsp ground nutmeg( optional) see note below.

Let’s Pickle!

Wash and thinly slice the star fruit removing any seeds. Cover with the cider vinegar and stand overnight.

Drain the vinegar add sugar, salt and clove bag. Cook gently until the relish starts to thicken then allow to stand overnight.

In the morning remove the spice bag and reheat the mix after adding the nutmeg if used and bring back to the boil.

If you plan to store the star fruit chutney then omit the nutmeg as it will turn the relish a brown colour although it does add another dimension to the taste.

Put into hot jars and process in a hot water bath for 10 minutes.

Enjoy with some cold meats or on bread and butter.

Did you know? 

Here in Asia, more pickles are consumed per capita than any other region? I think as well as being delicious that it is a method given the hot temperatures of preserving food.

Foods are generally pickled in one of three ways salt/brine, oil or vinegar…Here Thais tend you use salt/brine rather than vinegar which many find too sour…Wherever you eat out you will find pickled vegetables either served with the meal or as a side dish.

Some popular pickles/vinegar here is Banana vinegar, naem hed (pickled mushroom), dok sa-no dong (pickled sesbania flowers and lotus stem) and kimchi.

Banana vinegar is made from a type of local banana and many Thais replace the commercially-produced vinegar that often comes with preservatives with banana vinegar. Pickled sesbania is a good side to any main dish or nam phrik. Sesbania is a small edible pea-shaped flower which is very popular here.

Food preservation was a good way to deal with the abundant supply of vegetable, especially those grown in the rainy season, before the invention of the refrigerator. Seasonal vegetables that were often pickled included spring onions, ginger and mustard greens, which can be found anywhere in Thailand; phak sian (cleome) is found in the North and Northeast, while luk Niang (Djenkol bean fruit), and sa-tor (stink beans) are mostly found in the South.

In some rural places, the big clay pots are still used to preserve food…

Any container can be used to pickle as long as it is non-reactive…Mason Jars are a popular Jar for pickles the first one was designed and patented by John Mason back in 1858 he designed it to specifically withstand high temperatures when it was necessary to sterilise the jars.

Pickles range from mild to spicy or fruity and never waste the pickle juice as it can be used in a Martini aptly named a Pickletini, I ad some to a bloody Mary and it is now a popular chaser a shot called a Pickleback…

Just going to check my Pork as my Braised Pork in Black vinegar should be braising nicely…Will let you know with images tomorrow…It is the first time I have used Black Vinegar…

International pickle week fits in nicely with National Vinegar month don’t you think?

Are pickles healthy? 

Well, some store-purchased pickles contain sugar so beware or make your own and then you can omit the sugar…However, a medium-size pickle might pack 12 cals and who can only eat one? Just be aware…moderation. But pickles do contain sodium. Preserving any kind of food requires the addition of salt, and salt makes up about 5 per cent of most pickling recipes. Two small spears contain almost 600 mg of sodium, more than one-quarter of the recommended daily limit.

Fermentation is one method of pickling, but not all pickles are fermented.

When vegetables and fruits are fermented, healthy bacteria break down the natural sugars. This process is what gives fermented pickles their sour taste. The pickles sit in saltwater and ferment over many days.

When pickles aren’t fermented, vinegar gives them their tang. Vinegar itself is produced through a fermentation process, but only the kinds of vinegar that remain raw and unpasteurized, such as raw apple cider vinegar, retain parts of the “mother culture,” which provides that good bacteria.

Eating fermented foods may help with everything from insulin resistance to inflammation. Sauerkraut, one of the most popular fermented foods worldwide, has been shown to have anti-cancer benefits.

Pickles that are not fermented still deliver the benefits of vinegar, spices, and cucumbers. As I mentioned above drinking pickle juice has become a trend because media sources are promoting the benefits related to muscle cramps, weight loss, diabetes, and more.

Pickle juice is also a favourite of those following a ketogenic diet, who might need more sodium to manage electrolyte balance. 

Cooking any food can break down heat-sensitive nutrients, including antioxidants. Pickling raw vegetables and fruits preserve their antioxidant powers.

Like anything else, I tend to discount wacky claims of instant inch loss/weight …I tend to eat what I eat because I enjoy eating it and also because I may know it contains certain vitamins and minerals for my well being…however moderation is the key and I don’t go overboard and only eat the one food item for every meal we need balance in our diets.. a good combination of food… if we are eating well and sensibly it should be enough…

We love pickles so what have I been pickling lately? Well not have I been fancying a lovely piece of Cod and Chips but I have been fancying a Doner Kebab…Where we used to get them years ago when in the Uk was a little Greek place which did the best kebabs and served with these wonderful pickled green peppers…That is what I am pickling…They are called  Piperies Mikres Toursi…

  • 36 thin peppers, such as Anaheim peppers, about 3 inches long, stems trimmed to 1/4 inch long
  • 3 tablespoons coarse-grained salt
  • Water, enough to cover the peppers
  • 5 cups red wine, apple cider vinegar, white vinegar or spiced vinegar (any flavour)

Add the peppers to a large glass bowl. Sprinkle with the salt and then fill the bowl with cold water until it just covers the peppers. Soak for 6 hours, stirring occasionally.

Drain the water after 6 hours. Lay the peppers on clean towels until the peppers dry. When the peppers are dry, stuff them into clean and sterilized 1-quart mason jars. Pour vinegar into each jar, making sure to cover the peppers. Seal the jars according to the package instructions for the Mason jars.

smart

Store the peppers in a clean, dry place for up to 3 months.

The only jar I could find was quite a big one and my peppers floated…What I did was fill 2 bags with salted water(just)in case they split and dropped them in the jar…the vinegar rose and my peppers are submerged so if you have jar wich just too big then this little tip is a godsend…

Once they are pickled then I will make my kebab mix which I haven’t made since I was in the Uk so for at least 8 years and those pickled peppers hopefully will be just what that kebab needs…

That’s all for International Pickle week… I hope you have enjoyed reading this post…Tomorrow I will update you on my dish using black vinegar and maybe some sauerkraut…Please stay safe and well..it ain’t over yet…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.

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 fabulous week and stay safe these are troubling times 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

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

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Welcome to my Tuesday ( Bootcamp) where we have sensible conversations on what we eat and enjoy… Yes, enjoy!

Just to recap on last week what have you been drinking??? ANYTHING NEW??

Have you stopped drinking something unhealthy and replaced it with something better for you???

Tell me…talk to me…I don’t want to know how much you weigh or why you ate 10 doughnuts… Your body, your health and you only cheat yourself… Here endeth the lecture… Haha

This should be fun…I love my food…I love living…I have much I want to do… I don’t want to be sick with anything that I have control over…Notice I said I..moi..me..myself…

Just a quick recap of last weeks post.

https://blondieaka.wordpress.com/2018/02/06/healthy-eating-how-to-lose-weight-and-eat-the-foods-you-love/comment-page-1/#comment-7592

What have I been drinking this week?... My first drink of the day…A small glass of hot water, with a tbsp of apple cider vinegar, 2 tsp raw honey and about a tsp of freshly grated ginger…

Apple cider vinegar with honey and ginger

I do alternate my drinks every so often but I also think this has helped curb my sweet tooth…Oh yes…This girl used to love her cakes and sweets…I still do but I don’t crave them anymore and if I do see something and think I fancy that then I may buy it but can just have a piece or one sweet and really enjoy it…but truly I couldn’t eat the whole packet like I used too… Is it my age? Has cutting out sweet, sugary drinks and caffeine curbed my sweet tooth???

Over to you...

What changes have you made to your drinks??? Tell me in comments I would love to know …

Before I turn to what I snack on as promised…

It’s Pancake day today! Shrove Tuesday and tomorrow is the start of Lent.

https://blondieaka.wordpress.com/2018/02/10/shrove-tuesday-aka-pancake-day-mardi-gras-or-fat-tuesday/

I am having a pancake…complete with Lime and sugar( i Can’t) get lemons… I am going to enjoy it! I am not going to feel guilty and neither should you…

We cannot go through life avoiding all these days of the year which tempt us with …yes unhealthy goodies…Can we???

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MODERATION…Simples!

Enjoy!

My snacks.

Honestly, I don’t snack a lot but when I do… I have a fridge full of pickles, Pickled Jalapenos and I eat a small piece of feta cheese and a couple of cherry tomatoes.

Pickled cabbage ( Pak dong), Pickled onions, pickled cucumber and Pickled Garlic…occassionally I pickle watermelon rinds and pickled eggs. All little nibbles to enjoy!

https://blondieaka.wordpress.com/2017/07/26/healthy-eating-just-pickled/

I might make a small bowl of fresh salsa or guacamole( occasionally) and here is where the moderation kicks in IF I eat Doritos ( moderation)

But make your own healthy chips for dips…

Salt and Vinegar Kale chips.

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Just tear leaves from a bunch of kale then toss in 2 tbsp of Olive oil, I tbsp of Apple cider vinegar, 1 tsp of sea salt and 1 tsp of maple syrup.

Spread on a baking tray and bake at 180 for about 10 minutes turning after 5 mins and bake until crisp and dry. Cool down and enjoy either on their own or with some fresh salsa…

Vary kale chips by adding some garlic…Play with your flavours get the kids to help…

Beetroot and rosemary chips

Peel a medium beetroot and thinly slice with a mandolin if you have one or use a vegetable peeler. Arrange on a baking tray and sprinkle with a little Olive oil. Bake 180 degrees for about 20 minutes until the edges dry out. Sprinkle with a tsp of chopped rosemary and bake for a further 10 minutes. Cool on a wire rack they will crisp as they cool down.

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You can also make healthy chips from apple, banana, pineapple, pears and papaya.

Do you make your own healthy chips? If so share your recipe with us in comments or PM  me and I will add it to my blog…

I hope you are enjoying the insight into what I eat …Feel free to add your tips…Let’s all share our knowledge and get healthier…Let’s protect our bodies from ageing and preventable diseases…We won’t stop everything but we can help ourselves as much as we can by being aware, by applying moderation and no excuses…

Until next Tuesday enjoy your food and laugh a lot… and share any good practices you have…we all want to know…I want to know…I am not perfect I just try to do what I can to preserve this old body of mine…

Moderation and cook from scratch using the best produce I can…If you can grow your own ..great… It is what I try to do and it works for me…

Don’t forget to share your healthy recipes … I will promote you and your blog…

Lastly!

Just don’t forget the exercise…walking is mine…What’s yours ???

Thank you for reading enjoy your week and be happy xx