A rerun of one of our most popular posts on Honey…From Sally the health benefits of this lovely liquid and from me the recipes…I hope you enjoy!

Raw honey-Fresh Honey-

 

via Smorgasbord Health Column Rewind – Cook from Scratch with Sally and Carol – Honey: Nectar of the Gods

I hope you have enjoyed this rerun of this post on honey if you have please share on your favourite social media and have a happy Wednesday xx

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Healthy Eating…No More Diets…

Diet-Eat smart-

Welcome back…

That was the week that was last week and as you saw I enjoyed good company, good food and only put on a 1lb…Good going I think and I dropped that  1lb this week and 1lb more so 2 lbs lost in total…

How did I do that?

Well, less alcohol for a start…lol

I upped the daily walks and it is scorching hot here so I probably sweated some off … Started my day with the ginger and ACV( Apple cider vinegar) followed a while later with my daily cuppa…

Still, no biscuits and we had the lovely Lily for a few days and she loves her digestives with a cuppa…But I don’t crave them any more…

Our taste buds are funny creatures but I do believe and it works for me that if you can abstain then the craving decreases and of course if you eat things which are not sweet then they change your taste buds I know mine have…

I actually picked up a bar of my favourite chocolate yesterday and put it back…I didn’t want it enough to drop it in my basket… I came out of that shop feeling really pleased with myself…

Is it to do with personalities? I don’t know much about that but have read various articles on addictive personalities…I am guessing I don’t have one… I have always had the capacity to just stop doing something…Mind over matter??? What do you think??

Or is it just habitual?

I think I err on the side of habitual… I stopped eating the biscuits and after a few weeks, I didn’t want them… Here is a short article which is interesting…

http://theconversation.com/theres-no-such-thing-as-an-addictive-personality-heres-why-55275

What is it then? What are your thoughts?

Because I love food…I enjoy my meals… I eat curries and stir fries…

I do not snack though or very rarely I eat my meals…

Two main meals a day and a little something with my sundowner…

What am I enjoying this week?

Somtam ( Papaya Salad), Grapes and the loveliest of passion fruits, fresh coconut water I drink one glass a day… The occasional smoothie when I have lots of fruit to use and it has been bananas lately as I was gifted with a huge stalk, a bag of red bananas and a bag of really tiny ones so last week I did the rounds of the neighbours made banana muffins, froze a lot and made smoothies but if I have smoothie I class that as a meal replacement as it fills me up I do put a little greek yoghurt in my smoothies so get my protein.

I enjoyed a lovely Thai Green Curry and some steamed salmon trout..one of my absolute favourites and it will be my evening meal tonight.

salmon-steamed-Thai- coriander-chilli

Thai style steamed salmon with coriander and fish sauce, chilli and lime

Salmon Trout. Quick and easy to do and cooks while the rice is cooking…

Ingredients:

  • 180gm  Trout or Salmon fillet.

For the topping:

  • 1 spring Onion finely chopped.
  • 2/3 stems Coriander chopped finely… I use the stem as well.
  • 1 red birds eye chilli finely chopped.
  • 1 tbsp Fish Sauce.
  • A cheek of lime.

Mix all the ingredients together.

Put fish on foil and spoon topping on. I reserve some of the topping to add when serving. Seal foil and put in the oven on 180 for 10/15 mins until cooked.

Enjoy!

Last night hubby and the grandson had liver and onions…I don’t eat many potatoes I much prefer rice…  I had a portion of chilli in the freezer which was my evening meal with of course the mandatory sour cream and parmesan and a portion of vegetables as I cooked too many for the boys…

So as you can see I eat normal food..No diet food…

I will admit to sampling a banana muffin or two but apart from those, it was just my meals and no snacking or biscuits or pies…

I don’t take sugar in my tea so I suppose the only sugar I consume on a regular basis is natural sugars…

I don’t feel I am deprived and don’t crave sugar…I enjoyed the muffins but that was it…I didn’t scoff the lot…

What works for you??? What do you struggle with?? 

How do you cope with a holiday and breaks??? Any tips to share???

Please let us know in comments…

Christmas is coming… under a 100 sleeps now… There will also be far more temptations on offer…The shop shelves will be loaded and Pinterest will have all those lovely pies and cakes…

I would like to drop a few more pounds before the festivities begin so that if/when I indulge I have a little cushion and a few additional pounds will soon drop off again after the New Year…That is the plan … What is your plan ???

Thank you for reading xxx

Until next Tuesday be good..No excuses and enjoy your food…xxx

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 cook with 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

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

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

 

 

Thai Green Curry

Authentic Thai Green Curry

Thai-green-curry

Ingredients:

  • 2 chicken breasts cut into cubes or if you prefer and they are much tastier then use thighs or a leg cut into two…I normally use legs and allow 2 pieces per person which means I normally have some left over for another day…
  • 6 Thai eggplants. cut into quarters……They are the larger ones in the pictures.
SAM_7044 SAM_7045 SAM_7046 SAM_7048
  • sm bunch small egg-plant ( optional) Pea-like size in above Picture.
  • 5/6 stems of Thai sweet basil (pick of leaves)
  • Large can or two sm cartons of coconut milk or fresh from the market if you are lucky like me
  • 10 straw mushrooms quartered or use button mushroom.
Let’s Cook!
Start with 1 tbsp curry paste .. and add more if desired   I don’t know how hot you eat curry.
Cook with a tiny amount of oil to release the flavour, add 1 tbsp fish sauce cook for 2 mins slowly add the coconut milk and simmer gently.
Add chicken, cook on simmer for 20 mins then add vegetables and Thai basil cook for further 20 mins.
11889504_10153277334104865_2790896918943462311_n

Serve with steamed rice or noodles.

 

Natural Cheese v Processed Cheese.

cheese-milk-processsed

Well, what a can of worms ...I started off looking at processed cheese slices and how healthy or not they are etc… When you look at a picture like the one above it screams healthy, good for you…Doesn’t it??

Well, read on and No those pretty, healthy cheese slices nestling in the grass with a glass of milk…Are not!  You just have to read what is in one slice and then look at the picture again …a picture can be so very deceiving. Can’t it?

After researching cheese for a few days I realised that the cheeses which I thought were natural proper cheese may not be…

Although further investigation revealed that Europe has far more natural cheeses than the US…which appears to be the home of processed cheeses.

Which is why their dairy industry is having such a hard time of it and it seems almonds are the new cow. So are cashews. Coconuts. Beans and peas. And pretty much any plant-based ingredients that can be turned into frothy, creamy, and delicious plant-based milk. No cow required.

Processed cheese the kind you find in a cheeseburger is known as prepared cheese it is made from real cheese however in what percentage I will tell you…Made from cheese and sometimes other unfermented dairy by-products, plus emulsifiers, saturated vegetable oils, extra salt, artificial food colourings, whey or sugars.

They have a longer shelf life than natural cheese and when it comes to things like burgers which have melted cheese in them it doesn’t separate. Natural cheddar and mozzarella separate into molten lumps…

Which is why processed cheeses squares are so popular...Unless you eat burgers for each meal with double cheese every day of the week then for a tasty occasional burger processed cheese is fine. MODERATION!

hamburger-1238246_640

The law is very clear on processed cheese slices and they cannot be sold as cheese if they are not…There are three categories:

  1. Pasteurised processed cheese is 100% cheese.
  2. Pasteurised processed cheese food must contain at least 51% cheese
  3. Pasteurised processed cheese product contains less than 51% cheese.

My advice... Always read the label as it should be clear and this is probably why there are so many different flavours, textures and colours of processed cheese on the supermarket shelves.

For my illustration, I will use Kraft Processed cheese as I think most people can relate to Kraft… although originally processed cheese was invented in Switzerland over 100 years ago and I suppose as the Swiss are famous for their cheese fondue’s that makes sense.

It wasn’t until after WW2 that an American called James L. Kraft commercially produced the cheese slice. Just take a look at the ingredients label on a package of Kraft American Cheese Singles which we get imported here in Thailand.

Milk, Whey, Milkfat, Milk Protein Concentrate, Salt, Calcium Phosphate, Sodium Citrate, Whey Protein Concentrate, Sodium Phosphate, Sorbic Acid as a preservative, Apocarotenal ( Colour) Annatto( Colour) Enzymes, Vitamin D3, Cheese Culture.

What shocked me just as much is how MPCs( Milk Protein Concentrate) are a cheaper, foreign alternative to non-fat dry milk (NFDM) usually coming from water buffalos or yaks in places like China, India, Poland, and Ukraine the import of them is pretty much unregulated…That always sets off alarm bells for me as so many unregulated or very lax checking appears to be happening with regulated products which have been since proven to be detrimental to our health.

It seems that the US is far laxer and does not and this is my opinion seem to put much store on the nation’s health and well-being in the words of the FDA “found no evidence of any significant hazard to the health of the human population”

This list tells you which products are banned in many countries and not in the US…  What shocks me more than anything is the fact that some companies who export to countries who ban certain additives in food  DO NOT put them in food which is exported  BUT still add them to the food in the US… That to me is absolutely appalling and shows what total disregard those companies have for the health of US citizens.

BANNED

https://mfit.com/banned-around-the-world-but-safe-for-us-consumption/

A quick walk through the grocery store reading dairy labels, and you’ll note that most processed cheeses now contain MPCs, including Kraft Singles.

I was quite shocked when I came across this list of cheese which is also processed:

  • Brie
  • Camembert
  • Stilton
  • Cheddar
  • Blue Cheese
  • Mozzarella
  • Swiss cheese
  • Parmesan Cheese
  • Gorgonzola Cheese

Unless of course they are made in Europe or by Artisanal cheese makers then they are very likely to be processed and not Natural cheeses.

Below is a link to the Natural cheeses made around Europe… It has certainly made me hungry and wanting to try some of those cheeses. DON’T THEY MAKE YOUR MOUTH WATER?

artisan-cheese-

https://europeisnotdead.com/gusto/ingredients-of-europe/european-cheeses/

On balance, after writing and researching processed cheese ( The slices) I would buy the better ones but as the melting for burgers which we have very rarely but enjoy with cheese I would still use but not on a regular basis and I am also very pleased that I have resisted my grandson’s plea’s to buy this unappetising liquid cheese in pots to make macaroni cheese…I am pleased I didn’t give in given what I have just discovered about the ingredients…

Thank you for reading if you liked what you have read please share as I think everyone should be aware of what is in their food and then make a choice as to whether they will still buy it…An informed choice is good…

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/

Until next time when I will be looking at what is in ice cream….xx

 

Bubble and Squeak..

Leftovers…we all have them but what do we do with them? Put them in the bin( trash) in the dog, Well in my kitchen we do not waste anything and this recipe is a very old one and you can add what you like but the motto is…Waste not want not…Do you know how much food is thrown away every year? Roughly one-third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted.
That is horrendous and based on that….NO ONE should starve in the world …The fact is they still do…So do your bit and make your motto waste not want not!

Retired? No one told me!

bubble and squeak-potato-cabbage Bubble and Squeak

Every week is the same…….Left Over Veggies…What does that mean?… Oh yeah, Bubble and Squeak!Yummy!  Enjoy!

Originally in the 18th Century, it was made from fried beef and cabbage now it’s lost the beef part and is potatoes and leftover vegetables from the Roast Dinner.

One of the first references of the dish was from a said surprising source  Thomas Bridges ” A burlesque translation of Homer” 1770:

” We, therefore, cooked him up a dish Of lean Bull-Beef, with cabbage fry’d… Bubble they call this dish, and squeak”

It is so called due to it bubbling up and squeaking whilst over the fire.

By the late 40’s it had lost the meat and was just leftover potatoes and veggies, possible from enforced wartime rationing.

This change was put into print in the 1950 edition of The Good Housekeeping, Home Encyclopedia.

Information source: 

This dish has been a…

View original post 458 more words

Crab curry🦀🦀🦀🍽

This is one of my favourite curries…You definitely need a finger bowl as it gets messy but the flavours are awesome …Enjoy!

LIBARAH

Hi everyone!!!!

crab curry is a typical indo-Portuguese dish from Goa, Daman and Diu, a region along the west coast of today’s India which was part of the Portuguese state of India.

Let’s learn step by step how to make this Indian crab curry recipe! it’s very easy to make with the basic ingredients found in your kitchen.

Ingredients:

crab

2 large onions sliced

2 large tomatoes sliced

2 tablespoons garlic paste

1 tablespoon ginger paste

1 1/2 cups grated fresh coconut

1 teaspoon cumin seeds

1 teaspoon peppercorn

1 teaspoon mustard seed

2 tablespoons coriander powder

2 tablespoons cumin powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

2 green chilies slit

2 tablespoons vegetable

Hot water for gravy (approximately 3 cups)

Salt to taste.

Instruction:-

Remove the crab legs and set them aside. Remove the claws from the legs so that each leg is divided into two parts.

Cut…

View original post 229 more words

Fang…Tastic Friday’s …Pumpkin spice and carving Pumpkins …

halloween-recipes

 

Halloween…Dates all the way back to the ancient Celts and was known as the festival of Samhain…pronounced (Sow-in). It marks the end of the summer and the harvest and marks the beginning of the cold, dark winter…

I have many happy memories of  Harvest Festival when I was young with all the lovely produce and how the church displayed it all such lovely colours oranges, golds and browns and I loved the harvest festival hymns especially ‘ We plough the fields and scatter” such a joyous hymn.

 

Halloween also has a darker side and the ancient Celts believed that on the night of All Hallows the world and the boundaries between the living and the dead became blurred and the night of the 31st was when ghosts of the dead were thought to return to earth.

The colours of Halloween Black, Orange, Browns and Golds are beautiful with the orange symbolising Strength, endurance, harvest and autumn in contrast the Black is a symbol of death and darkness and Halloween marked those boundaries between the two.

It wasn’t until about the 1930’s that the custom of trick and treating began and it still continues to this day…

The Pumpkin features very prominently in today’s celebrations of Halloween, however, the very first Jack O ‘ Lanterns were carved out of turnips.

Did you know that the largest pumpkin recorded in 1993 was a massive 836 lb… That’s a lot of pumpkin pies…

pumpkin-2327488_1280

Pumpkins also look very pretty and some of the carvings are awesome but quite difficult to do so be careful you don’t cut yourself the incidence of accidents is very high and that includes traffic accidents where children get excited and just run/walk across the roads.

How to carve a pumpkin?

Every Friday up until the 31st October I will be bringing you recipes, Halloween tips and decorations and probably some trivia followed after that by Carol’s Christmas Crackers which will be all things Christmas…Only 102 sleeps…x

Did you know Samhainophobia is the fear of Halloween????

Enough of all this I am sure you want some recipes?? Here is my recipe for pumpkin spice mix ..Quick and easy you probably have all the ingredients in your store cupboard.

Pumpkin Spice Mix.

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp ground nutmeg

Mix all the spices together and keep in a lidded pot and use as required for muffins, pies or a nice spiced latte…

For more about the pumpkin and some yummy recipes check out my recent post ( If you) missed it…

https://blondieaka.wordpress.com/2018/08/31/fruity-fridays-the-pumpkin-and-yes-it-is-a-fruit/

That’s all for today I hope you enjoyed the first of my Fang-tastic Friday’s if you did please share or pin and enjoy your weekend 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!

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://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 I hope you all have a great weekend 🙂 xx