Tag Archives: Smorgasbord Health Column

Smorgasbord Health Column – The Obesity epidemic – Part Four– Finding a point to intervene in the life cycle – 7 – 14 -School Lunches – Sally Cronin

Another excellent post from Sally and very relevant as I have just read that In England, this is the fourth consecutive year that severe obesity in year 6 has broken records, and it is up more than a third since 2006.
Levels of severe obesity among children in the last year of primary school have hit an all-time high, according to official figures that have dismayed public health experts…I don’t know about dismaying public health experts it is dismaying me…

Smorgasbord Blog Magazine

In  part three of this series I looked at children aged two to seven years old with the emphasis on activity and Vitamin D to complement a freshly cooked varied diet and build strong bodies and an effective immune system.

The Obesity epidemic – Part Four– Finding a point to intervene in the life cycle – 7 – 14 –  School Lunches

This week I am going to cover, what I consider the best time to intervene in the obesity epidemic, to achieve the most effective results.

This is a time of enormous growth and development physically and mentally for a child and they need the best nutrition possible to achieve that healthily.

In next week’s post I am going to share what is needed for healthy brain development, but first a look at the lunchtime meal of the day that our school children are being provided in this…

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Week 9…In my kitchen…It floats to the top and won’t rise …My Sourdough…

Welcome to my week in the kitchen…Not so much cooking this week as my big boy paid a visit so we went sightseeing and ate out …It was the first time in person for 3 years so a few tears from mum and we are not going to leave it as long next time so May we will meet in Bangkok when he visits his office in Kl, Malaysia which means a shorter journey for him as Malaysia is only a short flight to Bangkok and only an hour from here for us…

The saga of the sourdough...Continues…It will not beat me!… It has got to the stage or it did I have now started AGAIN…It rose to the top in the water… All the books and advice tell me it is now ready for the next stage…You were kidding me…RIGHT!

baby crying

It did not rise or prove or whatever phrase you successful bakers of sourdough utter…Mine did not! Boo Hoo…

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This Weeks Curry…Spicy Pork with Stinky Beans Curry. (Mu Baan Phat Prik Sa Tor)

Spicy Pork curry with Stink Beans is a popular dish here in the North of Thailand and true Issan curry.

The stink bean…Sa Tor

Thai stink beans Sa Tor

Sa Tor… Stink Bean

Grows on trees some 30 metres high the beans grow in clusters.

Popular in Indonesia, Malaysia,  Singapore, Laos, Burma and NE India they are known as Bitter Bean, Petai, Kampa, Mizo, Pakra and Sa Tor here in Thailand which translates as stinky bean. When you eat this bean it has the same effect on your urine and your farts as asparagus and I have also been told that if you are familiar with the smell of Sugar Puffs that it smells like Sugar Puffs …Totally off subject but that was what my son told me when I informed him they had the same effect as asparagus…When the beans are young they can be eaten raw, fried or pickled. The beans are either pickled or frozen when being exported.

Similar in looks to the Broad bean the seeds turn black when dried and may need to be peeled before cooking.

Healthwise this bean is packed with…Iron(42.50%) Vitamin C (36.33%) Protein 20.00%)

 Vitamin B2 (15.38%) Carbohydrate (13.00% another of natures powerhouses.

A cure for hangovers combined with honey and milk, this particular milkshakes made is considered to help to ease a hangover because it can easily enhance blood glucose levels whilst the milk is wonderful for calming as well as re-fix the fluid level within the body.

Ingredients:

  • 400 gm of pork thinly sliced I use hip or pork loin you can also use chicken if prefered.
  • 1 cup of stink beans
  • Fish Sauce to taste
  • 1 tbsp of coconut cream
  • Pinch sugar
  • 4/6 kaffir lime leaves finely shredded
  • Sm amount of red curry paste.

Let’s Cook!

Heat a small amount of oil in a wok or frying pan and add your curry paste.(see note below) Aff fine;y slice lime leaves and stir-fry for a minute until flavours are released.

Add the pork and stir-fry until cooked..4-5 minutes. Add the stink beans, Fish Sauce, Coconut cream and a pinch of sugar.

 

Serve with  Steamed Rice.pork and stink beans

N.B: IF USING A REGULAR RED CURRY PASTE I WOULD USE APPROX DESSERT SP TO START THE CURRY PASTE WE BUY IS VERY HOT AND YOU ONLY NEED 1/2 TSP IT IS FIERY. BUT I ALWAYS SAY WHEN USING A CURRY PASTE THAT YOU ARE NOT FAMILIAR WITH THEN ADD A SMALL AMOUNT, TASTE AND ADD MORE IF REQUIRED. 

We like our curries quite spicy and know our pastes so add accordingly but still taste as chillies vary but I have learnt that if buying fresh paste to ask to taste and you soon know if it packs a punch or not….lol

If you can’t get fresh stink beans then you can use frozen beans…When the beans are fresh they don’t have a strong smell but the smell is stronger when the beans are older or frozen.

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At the market this week…A fruit I have seen before but not tasted… Mayong Chit or Marian Plum…and Mangosteen have come into season…

Mayong and mangosteen fruit in blue bowl

Sweet Yellow Marian Plum” is a tropical fruit that looks like an egg and has a smooth skin. When it is unripe, it is green. When it is ripe, it turns yellowish. It tastes juicy, sweet and a little bit sour and contains beta-carotene, calcium, phosphorus, vitamin B and C.

Immature fruits are not only eaten with a mixture of salt, sugar and pepper but also used in the cooking of some dishes, they are pickled, boiled and stewed and even added to curries. In Indonesian cuisine, unripe maprang fruits are crushed as a whole, together with a bone (stone) – which becomes one of the main ingredients of spicy sambal sauce.

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The Mangosteen I featured in last weeks post…

This recipe is for an easy to make  Clafoutis which can be made with any fruits…It is batter-like dessert with fruit quite nice as not too sweet…

Thai-style Mangosteen Clafoutis recipe:

  • 5 fresh Mangosteen opened and segmented( leave seeds in)
  • 1/2 cup sugar plus 1 tbsp.
  • 1 tsp cornstarch
  • 1/3 cup rice flour ( all-purpose flour) can be used.
  • 4 large eggs
  • 1 cup of coconut milk.
  • Pinch salt
  • 1 tsp grated lime/lemon zest.
  • 1 tsp of vanilla and coconut essences.
  • Icing sugar to finish when serving.

Let’s Cook!

Pre-heat oven to 350F.generously grease a 1 1/2 qt casserole dish or you can use individual ramekins.

Prepare Mangosteen by removing from the outer shell and dividing into segments(leave the stone in)

Toss the fruit with 1 tsp cornflour and 1 tbsp of sugar. Arrange the fruit in the bottom of the dish/dishes.

In a large bowl or food processor whisk eggs with salt and sugar. Then whisk in flour. Add coconut milk, lime zest, vanilla and coconut essences and whisk to blend together.

Pour the mixture into the prepared dish/dishes, the fruit may float but that ok.

Place dish in the oven, if using ramekins they need to be placed in a tin/dish containing water which goes 1/3 way up the Ramekins.

Bake for 55-60 minutes until the middles are set and the top is lightly browned.

Serve warm with a light dusting of icing sugar with ice cream or whipped cream.

Warning: Advise guests to be aware that there are stones in the fruit.

Enjoy!

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Yesterday…Thursday we had a quick visit from our Thai in-laws as they passed through…They always bring goodies and yesterday it was limes, kaffir limes and leaves and quite a few bananas so guess who made banana pancakes last night and will be making banana koftas this weekend…Out Potassium levels are very good as bananas contain lots of that…

The other gift as our grandson will be 14 years old tomorrow was for Aston’s birthday…Thais are known for their love of food and everyone knows through bitter experience that you do not interrupt meal times and if you give a gift of food it is always very well received… Unless you are a 14-year-old boy who is westernised.

turkey-1797557_1920-1

Aston’s birthday gift was a turkey… The look on his face was priceless!

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I have also been making some dishes which( I haven’t featured) on here as they have been made with ingredients containing particular vitamins. …These dishes are for a new series over @ Smorgasbord Magazine which if you have a particular Vitamin deficiency in your diet and your medical practitioner advises that you increase your intake of certain foods which sometimes leaves us to thinking what can we make with that or what foods contain those vitamins we need,.

Sally and I have taken the pain out of that and are delivering the whole package… info on each Vitamin with corresponding recipes. A series which we hope will help with knowing what to cook …It is also to show that it is normal everyday ingredients.

The first one was out…20th February and was Vitamin A…

eggs garlic onions potato

For the recipe for Fritatta click the link below…

https://smorgasbordinvitation.wordpress.com/2019/02/20/new-series-smorgasbord-health-column-with-sally-cronin-and-carol-taylor-cook-from-scratch-to-prevent-nutritional-deficiency/

Vitamin B1 is out Wednesday 6th March…

I am very excited about this project as I sometimes have been a bit stumped if I think I need to increase a vitamin in my diet.

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That is all from me this week in my kitchen…Tomorrow is my market shopping day I wonder what new fruits or vegetables I can find…I always look forward to Saturdays xx

Thank you for reading I hope you are enjoying my week in the kitchen…

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

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

Thank you once again for reading this post I hope you all having a great weekend xx

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

Good morning…We have had some much-needed rain my curry plant which I moved is now sprouting  I have stopped watering that as ( hubby) was overzealous and it didn’t like it. My sourdough is looking good…Fingers crossed dogged persistence seems to be paying off…I am nothing if not stubborn…haha…I give myself the same talk every day…

No-diets-No-excuses

Who do you cheat??? Yourself!

The fibre in our diets was the topic last week and it raised some interesting questions…

Robertawrites said

I am sure you are right about our fibre intake being too low, Carol. Wild rice is nice but it takes a long time to cook.

Yes, it does …However…I know wild rice takes longer to cook however to cut down on the cooking time for brown or wild ricesoak it overnight. For brown rice, the water-to-rice ratio is 2 to 1. For wild rice, cover with a generous amount of water, several inches above the riceSoak the rice in a covered pot and keep in the refrigerator about six hours or overnight. It works a treat and even hubby ate some yesterday and that was a first he is getting quite adventurous in his old age…

Tidalscribe said…

I always use wholemeal flour for baking and brown basmati rice – I love the smell when it’s cooking. But I encounter great opposition when I try to sneak in wholemeal pasta! However, Cyberspouse does make a great vegetarian bolognaise with mushrooms, a can of five beans, peppers, courgettes and of course tomato, onion and garlic.

Janet has the same problem I have always encountered and we have to be sneaky…haha…Isn’t it funny how families can be opposed to some changes try making your own using half and half whole wheat flour to start and colouring with a vegetable colour…My grandkids love the coloured pasta. Cyberspouse’s spag bol sounds nice I love mixed beans.

But if they are getting adequate fibre from your baking and rice depending on how much pasta they are consuming in a week does it matter?… I would do sneaky, sneaky, slowly, slowly…haha Or get them to help make pasta it is known fact that what you help cook you are more likely to eat/try…Good Luck 🙂 x

There were also comments about how increasing fibre in the diet had helped with medical conditions and how doctors are recommending that we increase our fibre which is lovely to hear please keep those comments and experiences coming everyone loves to hear what works and if something doesn’t for you …Did you try an alternative that did? no one size fits all we need to experiment and find what we like to eat and what improves our health.

My alcohol-free February is going well day 14 TODAY and I feel great…Tummy is a little flatter I have increased my fibre and am cutting out those added sugar items eating lots of lovely fruit…my new favourite smoothie is tomatoes and passionfruit just whizz them together with some crushed ice ..very nice …I love passionfruit and there are lots at the moment so a lovely way to use them…

I know sometimes if you are trying to lose some pounds, eat healthily and we get those urges to just eat. It does seem that sometimes we try so very hard and are met with problems around every corner sometimes it is not us…There is a real reason and there may be something we can do … Sally’s posts are great, informative, sensible advice …Factual and common sense… Sally said…

I explored the physical events in my life from childhood that might have resulted in the inability to sustain a healthy weight. Whilst I could pinpoint a hormonal imbalance from puberty, and a cycle of crash dieting as contributors to my eventual morbid obesity. It was the more important discovery of a series of extended courses of antibiotics at age 10, that was to result in a breakthrough.

It is not just my health that was compromised, many millions of the population, particularly in developed countries also have been put at risk, with an estimated 70% of us with a candida albicans overgrowth, seriously undermining our health.

What is Candida Albicans

Candida is a fungal infection of the intestine. There is a delicate balance of bacteria in our gut and it works very much like a waste-disposal unit. However, certain conditions can activate…

.Read more by clicking the link below…

https://smorgasbordinvitation.wordpress.com/2019/02/16/smorgasbord-health-column-size-matters-the-sequel-candida-albicans-sally-cronin/

Of course, I cannot go without leaving you with an easy and healthy recipe…

Thai food is a great choice for gluten-free and dairy-free eaters because it is rice-based and uses a lot of coconut milk. … Traditional Thai soy sauce is gluten-free, but just be careful when eating out as restaurants may use wheat-based Chinese soy sauce.

Thai food is low on carbs,  includes lots of fresh vegetables and herbs and most dishes are cooked very quickly so everything retains its colour and flavour, in fact, preparation most times takes longer than the actual cooking.

This Larb recipe can be made using chicken or Pork. I have used Pork Mince for this.

Larb Moo.

larb Moo

Ingredients: Serves 1-2 people.

  • 200 gm Pork or chicken mince.
  • 3 shallots finely sliced.
  • 2 spring onions finely sliced green tops as well.
  • A handful of fresh Mint, pick the leaves from stem and tear the leaves into large pieces( mine is a big handful)  I love mint.
  • A handful of fresh coriander chopped.
  • A few Thai Basil leaves for the decoration.
  • I Lime use half to a whole lime juice depending on personal taste.
  • Dried chillies..dry roasted in a pan and grind in pestle and mortar.
  • 1 large tbsp toasted rice. ( recipe below)
  • 1-2 tbsp Fish Sauce.
  • A small amount of palm sugar….I use it sparingly or not at all.

Lets Cook!

Using a small saucepan dry cook the mince, I add a small amount of water to stop it from sticking.

Stir until cooked, remove the pan from the heat.

Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.

Stir in the mint and coriander, shallots and spring onions, stir well but carefully.

Add fish sauce and half of the lime juice.

Taste! if required add more chilli, fish sauce and or lime juice and Taste again as lime and chilli. Put in a serving dish.

Garnish with Thai Basil leaves.

Serve with steamed organic brown or wild rice /Thai sticky rice or if you don’t want to eat rice it is lovely served in lettuce cups.

As an accompaniment serve with sliced cucumber, sliced white cabbage, green beans and Thai basil leaves.

Thai’s eat a lot of raw vegetables with Larb which is why it’s a fairly healthy meal and if a chicken is used it has even fewer calories.

It is an ideal dish if you are watching the calories as are many Thai dishes.

NB: To make the dried rice mix, Take a thick bottomed pan and put it on a medium to low heat, cover bottom with uncooked sticky rice( if you don’t have any) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.

N.B. Glutinous rice is gluten-free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. … It all comes down to starch content.

You can store the rice in a small container and it will keep for 6-8 weeks…

I hope you enjoy this dish as much as I do…I love this salad.

Having lived here 7 years and just discovering that this salad mix can also be shaped into little patties fried in a little oil and you have those lovely little Thai cakes they serve as a snack… Wrapped in a cabbage leaf and a squeeze of lime juice they are very tasty… You live and learn ..Don’t you?

prawn cakes

 

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

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.

Smorgasbord Health – Cook From Scratch with Sally Cronin and Carol Taylor – #Asparagus – Nutrient Packed and Delicious #Recipes

Asparagus…A beautiful vegetable which is available here on every market and street vegetable stall it can be eaten very simply or as is the case here used in stir-fries and makes a lovely accompaniment to prawns… As so many prawns are now farmed please for your own health ask your fishmonger where they have come from …Many prawns are sustainably produced and good to eat…Enjoy 🙂

Smorgasbord Blog Magazine

Welcome to this week’s post where Carol Taylor and I combine forces and share not just the health benefits of foods but some recipes to showcase them in all their glory. I appreciate that these posts are longer than the average but we hope that you feel that you are getting value for your time…

To begin will I am going to take a look at the health benefits of Asparagus… of which there are many, and then hand you over to Carol to create healthy Cook from Scratch recipes for you to enjoy and share with your family.

The history of Asparagus

Asparagus is a member of the lily family and the spears that we eat are shoots grown underground. The ancient Greeks used the word asparagus to describe any young tender shoots that were picked and eaten. It was cultivated over 2,000 years ago in that part of…

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Smorgasbord Health Column – A-Z of Common Conditions – #Asthma – Causes and Management

A post close to my heart and if it helps relieve anyone who suffers from Asthma then that is good

Smorgasbord Blog Magazine

This post is from November 2016 so time for a review and I have also added the links to more recent posts on research and nutritional updates on the disease.

What is asthma?

The actual word asthma comes from the Greek azein meaning to breathe hard. It is an intermittent disease unlike chronic conditions such as cystic fibrosis, chronic bronchitis or emphysema.

Swollen BronchiiThe bronchial tubes in the lungs are made of muscle and a mucus membrane. During an asthma attack this mucus membrane becomes inflamed and swollen causing the muscles to contract and create spasms. Air movement is restricted and as it tries to escape from the bronchi it causes the wheezing which is the most common symptom of asthma.

Attacks vary in severity but they can easily spiral out of control, particularly in young children who are more inclined to panic. If the attack is not controlled either by…

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Smorgasbord Blog Magazine – Health Column – A – Z of Common Conditions – Arthritis – Osteo and Gout

Part two…Osteoarthritis and Gout.. A comprehensive look at how our diet can affect these conditions and how we can help ourselves.

Smorgasbord Blog Magazine

Last week I covered rheumatoid arthritis and today a look at two more of the over 200 forms of the disease.

Osteoarthritis and Gout.

Osteoarthritis or degenerative joint disease is one of the oldest types of arthritis. It is basically wear and tear. It is the breakdown of the joint’s cartilage. Cartilage is the cushion in the joint that prevents the two ends of the bones from rubbing together. When this pad of cushioning is worn away and the fluid that normally lubricates the joint has gone – the two ends grind together causing pain and inflammation.

The actual physical process is an increase in water content of the cartilage and a reduction of protein in the tissue as we age. It mainly affects the weight bearing joints such as the ankles, lower back, knees and hips but can also affect the hands. Those most likely to suffer from the…

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