Monthly Archives: May 2017

Natural Foods instead of medicines?

This post sets the scene for some of my future posts where I will be telling you about natural foods which may help treat pain and inflammation, natural foods which can lower cholesterol, reduce high blood pressure, which foods are antacid and much more.

I will give you the information, the recipes so you can make your own informed decisions..which is how it should be. You should be in charge of your life and what goes in your body.

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It means cooking and preparing more but it also means that you will know without a doubt what you are eating. I cook normal food, not faddy, not with expensive ingredients just day-to-day normal food. If I can make it I do, but on occasions, if I either can’t get the ingredients or don’t want to I may buy a packet mix but it is the exception for me rather than the rule. I cook recipes from around the world because that’s what we like but we also like a tasty stew and vegetables.

Does that sound good?In this post, I will give you a little background to me, how my brain ticks, my logic…. I use common sense, I use proper food and grow it where I can.

I am not vegetarian, vegan or anything else I just try to eat healthily…

I also on occasions eat you know who’s fillet of fish…and why not???

I love some veggie recipes and we eat everything in moderation…I just love a bit of meat and fish as well. But I  care how my meat gets to my table ….I grow my own fish..I started with 3 and I now have too many to count but as of yesterday someone came and took quite a few for their pond so the ones left have more room to grow and are happy little fishes.

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My Xmas turkey will be raised by us and I know where my beef and pork comes from. I also know that I am lucky to know this.

I haven’t always been that lucky but my mantra is you do what YOU can and what YOU are happy with and gradually it all falls into place. I am not fanatical I just do what I can and if we all did that we would all be happier, healthier and so would our families.

Baby steps are good.

More and more people are now turning to natural means of curing their ailments than ever before…Why? So many reasons, are they better? Do they work? I think in some instances they do but I also think that sometimes we need to heed our physician as tried and tested medicines also work.

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Can we find a happy medium? I think we can. Natural remedies do work but they don’t work the same on everybody. “one-size doesn’t fit all” as the saying goes.

Generic medicines have been tested, tested and tested again and work generally across the spectrum which is in some ways better as they work for the majority. Whereas natural remedies are more trial and error.  So I can see why medicines and tablets were invented as they were more stable.

It doesn’t stop me from preferring to take the natural route where I can.

I have always been a rebel on the QT… I have always questioned my doctor…I always look what is in the packet…I  question what I read on social media …I question everything…I always just do!

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I want to know what my family eats. I want to know what is in my food. Even before all of what goes on now ….I questioned…Years ago ..many more than I am going to tell you…ha ha…

My kids would have loved a Mr. Frosty….One mouthful and the tongue was bright blue…In my world that set off alarm bells…

Freds with blue tongue

If your tongue was blue what was it doing to your insides? They never got one!

My logic was basic… and I suppose to a point it still is…If it has really small print and the name is long and unrecognizable and the list is even longer…I don’t buy it!

Tell me in plain language what is in what I am buying….

 

If you don’t! I don’t!

 

 

If you liked this post then please consider following me and sharing or reblogging my posts. We are what we eat ….my first post on the subject. Please click the link to view  https://niume.com/post/316514   I hope you enjoy it!

Until next time stay safe and laugh a lot 🙂 AND ask!

 

 

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CNN, MSNBC, FOX, etc… WHY WON’T YOU SHARE THESE HEALTH FINDINGS?

I have thought long and hard before reblogging this…WHY? Well, it is a hard-hitting article…. The bottom line ? The message I take from this…. Listen, think, ask, do your own research. It is our children, grandchildren and their wellbeing even ours if we are recieving injections. Me….I will tell you a story…Oh No! I hear you say… I am a quiet rebel..always have been and always will be..shhhhhh. When I lived in the Uk…I had the most handsome, heart stopping family doctor…Girls did he make pulse race…BUT..When I was quite sick( very) he was on that phone and telling the hospital that I was coming up now..no if’s no buts he got things done..an amazing man. Yep, I am rambling and when I questioned anything he would take my hand and say Carol just take them…but even though he was great I still questioned why I was taking these particular pills…in the end I DECIDED and gradually weaned myself off them over the course of 6 months and replaced them with vitamins ( it was Hrt ) actually and I still don’t take it and that was 20 years ago…he meant well and was a lovely man and a great doctor but I knew myself and what I was prepared to take and it wasn’t that. My point if you have any doubts about vaccinations.. do your own research and dig a little deeper and if you still feel it is right thing to do for your children …Go ahead but go ahead with the knowledge you have not been blindly led. I will now pass you over to Dr Jonathon and I hope you will read his post and if it makes you think then that is good. Have a great weekend all of you and stay safe and laugh a lot.

All About Healthy Choices

As the battlegrounds are drawn in the sand with an ongoing tug of war over the vaccine efficacy/safety issue, I stand on the sidelines marveling at the lack of concern by those most affected by its outcome. The TRUTH doesn’t seem to matter because the population at large doesn’t seem to care. As long as SOMEONE ELSE is willing to pay for each and every vaccine offered, a willingness to have these substances injected into our children and ourselves continues. We lack CONVICTION and RESPONSIBILITY to make the best informed health care decisions. It is easier to say, “our doctors know best.”  This is nothing more than LAZINESS. We have no interest in spending our “precious” time learning about the RISKS as long as our doctors continue to “claim” the “BENEFITS.”

Publication1cropped500This apathy is more contagious than the conditions we vaccinate against. It spreads beyond the world…

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Smorgasbord Health 2017 – Top to Toe – The Skin – Eczema -Genetics or Lifestyle

As always Sally’s posts about our health always offer sound advice. I know many who suffer from exzema and psoriasis. Are they linked to diet or genetics this post explores that 🙂

Smorgasbord - Variety is the spice of life

In the last post I covered a general overview of the role of our skin and also the nutrients it requires to be healthy. I wanted to expand on that with a couple of specific posts from 2014 on eczema and other common skin conditions.Today I will look at the itchy and very debilitating eczema since this condition can be complex to get rid of. There are many different causes but usually there is a link to a family associated tendency towards Asthma, Hay fever and allergies. As you will see as we move through the post this genetic link goes back more than just a couple of generations.For example in our recent history in my family there is a link to asthma. My grandmother died of the disease at only 52 in 1945 before there were effective treatments. My mother suffered from hay fever and was allergic to penicillin…

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Mountain Top Homemade Prepared Mustard

 

 

 

One of the joys of living here…NOT…Is the fact that everyone must use the same importer because everyone runs out of the same product at the same time and then it appears at the same time albeit months later and also it can be very expensive….

Well no more, thanx to my blogging friend Rex I now have a recipe in my hot, little hands and I will be making my own Yellow, mustard with no mayo just hot, smooth, yellow mustard.

Over to you Rex 🙂

 

 

There are a lot of different brands of prepared mustard sold in stores and each tastes a little different than the others. For flavor, though, it is far better to make your own. It is also quite simple; my favorite kind of recipe.Kinds of mustard. It needs to be mentioned that this is made with mustard seeds. That might seem like an absurdly simple statement, but there are three kinds of mustard seeds and all of them work well in this recipe and the variations.The three kinds of mustard seeds are white mustard, brown mustard, and black mustard. White mustard is the blandest and this is what most commercial prepared yellow mustard is made from. Brown mustard has more piquancy or ‘bite’ and it is more full of flavor. Black mustard is the most piquant of all and has the fullest flavor. Use the kind of mustard that suits your taste. You can even use a blend. “Grey Poupon” mustard is a mixture.The seeds Mustard seeds can be ground using a blender, food processor, herb grinder, or even a mortar and pestle. They can be course ground or fine ground, depending on your preference. Once they are ground, though, they need to be immediately immersed in a cold fluid. This is because the grinding process releases the volatile oils and these dissipate rapidly. Heat also destroys them. The cold fluid, especially with an acid and salt in the mixture, stabilizes the volatile oils.This is the secret that commercial products don’t tell you. Mustard is basically ground mustard seed and water, with both an acid and salt added. The yellow coloration comes from turmeric. Commercial companies tend to use low-quality vinegar for the acid and not much of it. Water is cheaper than vinegar. The Mountain Top version uses quality vinegar because the result never exceeds the quality of the ingredients. In fact, you can use whatever good salt that you prefer, too.Prepared mustard ingredients:3/4 cup mustard seeds, ground (mustard powder can be used if you must)1/2 cup cold water1/4 cup cold quality vinegar (wine vinegar, rice vinegar, cactus vinegar, etc.)1 teaspoon salt1 teaspoon ground turmericPrepared mustard instructions:1. Mix together the water, vinegar, salt, and turmeric, then chill this in the refrigerator for a half hour to an hour.2. Grind the mustard, then pour the cold liquid over the ground mustard immediately. Set it in the refrigerator overnight before using, for the best flavor.If you don’t want yellow mustard, simply omit the turmeric.The reason for the emphasis on cold vinegar and water is because this retains the flavor of the mustard, which would otherwise degrade quickly. The reason for letting it stand overnight is because freshly ground mustard tends to have some bitterness to it. The bitterness goes away when it is allowed to stand for several hours.Also, as it chills, it should thicken up. This is the reason that store-bought mustard can be difficult to get out of the container if it comes directly from the refrigerator and isn’t at room temperature.This is also a tip; if you want your mustard to be easy to pour on hot dogs and burgers or whatever, let it warm up to room temperature. The vinegar prevents a lot of bacteria from growing, so you are covered in that regard. In fact, this mustard keeps for about a year in the refrigerator, though it becomes weaker with time.Note: Lessening the amount of fluid will result in thicker prepared mustard. If it is too thick, just add a little vinegar and stir it in.Bonus recipe As a bonus recipe, if you want to have some honey-mustard dipping sauce, simply mix 1 tablespoon of honey with 1/4 cup Mountain Top prepared mustard.It isn’t difficult at all to make prepared mustard and while there is a waiting time, it is definitely worth it. Once you try the Mountain Top prepared mustard, it is likely that you will wonder why you’ve been using the almost flavorless store-bought prepared mustard all this time

Source: Mountain Top Homemade Prepared Mustard

The Charade – Chapter 10

I am loving writing this I best be putting pen to paper and try and think up another chapter. Are you enjoying this?..your thoughts please or a chapter?

S C Richmond

Catch up on the website. The story is up to date there. Thanks to Carol Taylor for this chapter just click the link to find her.

Enjoy.

Chapter Ten

by Carol Taylor

It was getting late and the street lights had just come on. What had started out as an adventure to find a new dress was turning into a fruitless search.

   They were either too much money or dresses that she wouldn’t wear they were tacky and cheap.

The euphoria she has felt earlier had all but gone ….Shoulders slumped she started to make her way back to her room..That lonely room..Where the nightmares always came.

   Turning the corner she saw some twinkling lights come on and noticed a little shop..It lay back from the other shops which surrounded the markets stalls.

   She drew closer and saw a delightful little Christmas scene in the window someone…

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The Charade – Part 9

Mmmmmm this is getting exciting I wonder what will happen next..what do you think?????

S C Richmond

I have continued the short story, I still have little idea where it’s going but I will add to it from time to time and hopefully we might have a bit of storytelling going on. If you would like to add to it or give the next part some direction, please feel free. I just thought we could have some fun with it.

So what happens next?If you want to catch up on the entire story just go to The Charade on the website where the chapters are gathered together.

The Charade – Chapter 9

Carl needed that necklace, the stupid girl didn’t know it’s worth nor its history he couldn’t even comprehend how it had fallen into her hands. He didn’t even know why it had fallen to him to get from her all his boss had said was that it was his responsibility to get it back. He…

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Chicken Biryani

From  A  Steamin’ cup of Goodness comes this recipe for a lovely authentic Biryani  Bakergal can be found over on Blogspot – http://steamincupofgoodness.blogspot.ae/2017/05/most-anticipated-evenings.html   and as they don’t have a reblog button like WP she has kindly let me share with you.

Me…I can’t wait to try it is sounds delicious I have made many a Biryani in my time and I am sure there are hundreds of versions but this one sounds just perfect.

So without any more ado I will hand you over to my friend and she will talk you through this recipe,  my friend Bakergal 🙂

Drum Roll:- Yes I know…I am a bit loopy…lol

Hello folks,

We are officially one week away from🌛 Ramadan.  In this part of the world; irrespective of your personal religious choices, the excitement of Ramadan grips everyone.

Evenings during Ramadan are the most anticipated event of the day; the air is as thick with delicious food aromas, as it is with the humidity (hello, it summer time after all). My super-alert nose can always sense a delicious Biryani simmering somewhere; almost once a day😋 during the entire Ramadan.

And that is why I never cook Biryani at home during Ramadan😆 It always seems puny, compared to the amazing ones being doled outside (in practically every joint)

I did make it last weekend, though. This is my home-made Chicken Biryani; our way!

By ‘our way’ I don’t claim exclusivity.

In fact, it’s the opposite, this recipe has no specific style statement; one can’t classify it as, Dum Biryani or Bombay Biryani or Hyderabad Biryani. It’s a melange or rather a homage, to all the things we loved in the many different Biryani’s we’ve eaten over the years.

Like a flavourful gravy base (no mild stuff in there), buttery fragrant rice with spices & saffron, oh the famous potatoes from the Mumbai Biryani that I’ve eaten from a lot of friend’s homes, the fried onions & cashews; and last but not the least the boiled eggs in garnish!

If all the above sounds like something you would relish, check out the recipe below😀

RECIPE:

Time taken: Your entire morning😁 Just kidding takes about 1.5 hrs in cooking/assembly time, plus overnight marination of the chicken. 

When making it for the first time you might take a bit longer than 90 mins as there are many elements of the Biryani that need to be either fried or boiled in advance, it takes time to get the rhythm of simultaneously making different elements at the same time.

Serves: A hearty 4-5 individual servings

Method:

1) A night prior, get the chicken marinated. Begin with 200gms of yoghurt, add the following spices – 1tsp chilli powder, 1.5 tsp garam masala powder, 1tsp dhania( coriander) powder, 1tsp jeera( cumin) powder, 1/2 tsp turmeric, salt & 1.5 tsp ginger-garlic paste (you can’t see it in the pic below, as it’s hidden below one of the masalas 😁)

Whisk everything well, then add the (washed & cut to your choice of size) chicken pieces (approx 300-400gms). Rub the yogurt-spice mix, in the chicken pieces thoroughly. Cover & keep it aside overnight. (I put this entire thing, in the fridge to marinate, as room temperature tends to get warm around here in summer’s even at night; and I didn’t want the yoghurt to go sour or any salmonella in the chicken to multiply owing to the ambient temperature.)

2) In the morning or whenever you get started on the Biryani, first prep is the rice. Wash & soak in water for half hr, 1.5 cups of basmati rice.

Then in 2.5 cups of water, par-boil the rice with a few spices (a stick of cinnamon, 2 green elaichi or cardamom, few cloves)

Once almost 90% cooked, drain the starch water thoroughly. Add a tbsp of butter, and spread this rice on a large plate. This halts, further cooking & prevents clumping.

3) Now for the prep for the Biryani gravy or whatever you call it.

Take the following whole spices – 1 bay leaf, 2 green cardamoms/elaichi, 1 brown cardamom/badi elaichi, 2-3 cloves, 5-6 peppercorns (you can see quite a bit of them in the pic, as my hubby loves whole-peppercorns, reduce as required), 1 stick of cinnamon.

Chop 2 medium onions & one large tomato.

4) Heat 1tbsp of ghee/vanaspati + 1tbsp of oil in a pan. Add the whole spices first, roast for a while. Then add the onions, a tsp of ginger-garlic paste & cook till raw smell goes away.

Once you see the onions get a bit golden brown, add the tomatoes & 2-3 tsp of Kashmiri chilli paste (soak 4-5 Kashmiri chillies in hot water for 10 mins & then grind to a paste) Mix well, cook till tomatoes are soft.

Add the marinated chicken, along with all the yogurt-spice marinade. Stir well. The chicken will start to release moisture, if required add 1/4 cup of water to prevent the mixture from catching the bottom.

Add a small par-boiled potato to the gravy. I use par-boiled as we like the potato to be almost mushed in the gravy. Tip, to help you multi-task, par-boil this potato when you boil the rice (not with it, cook in a separate pan😉)

Cover & cook till the gravy thickens, chicken is cooked & oil/ghee starts leaving the sides of the pan.

Put off the flame. Optional, garnish gravy with fresh coriander.

5) The final layering of the biryani is the easiest part.

If you are layering it in the same pan as you cooked the Biryani gravy (like me) remove half of the gravy in a bowl. Spread the remaining 50% biryani gravy evenly at the bottom. I add a tsp of water to this gravy so that it does not blacken/burn during the ‘dum’ stage.

Then comes half the rice, spread as evenly as possible.

Again a layer of the Biryani gravy spread as evenly as possible.

Finally, the last layer of rice, make sure to cover all the gravy spots. Dilute few strands of saffron in  1/4 cup of ‘kewda’ or rose water (keep it aside for 5 mins so the saffrons soften & release it colour & flavour). Pour this saffron water over the final rice layer.

6) Now for the ‘dum’ or the steaming part. You can go the traditional way of caking/sealing the entire lid rim with a flour dough.

In my case, the pan in which I layer the biryani has a solid glass cover/lid with a heavy metal rim, this design does not release any steam from the sides. But, the cover has a steam-release opening, which I duly cover with some sticky flour dough to seal the steam within.

Put it back on the stove, make sure it is at the lowest flame option. It takes about 10-15 mins in my pan, for a good ‘dum’ & the rice to cook completely.

The glass lid is a great boon for me to track the progress of the ‘dum’. At the start when the steam starts to form, the lid is completely clouded; once the steam has been absorbed by the Biryani, the lid clears out (almost completely, apart from a few droplets of water here-n-there). Plus the flour covering the steam opening, hardens completely.

Biryani is ready. Garnish as you like it.

7) Oh, the garnish.
While the biryani is cooking on ‘dum’, I prepare the garnish. Fry one small chopped onion, till golden brown (I like it more caramelised, so it’s dark brown in my pics). Next, fry a few cashews (as much as you like) And yes how can I forget the boiled egg (this I actually boil in advance when I par-boil the potato)
8) For me, Chicken Biryani is incomplete without a serving of ‘raita’ – thinned yoghurt/curd mixed with diced onion, tomato & chillies, with just a dash of salt & jeera powder.

Whew! Just writing this post took me a few hours. Assuredly, it’s worth it; this Biryani is delicious right down to each morsel. It leaves you satiated in contentment😋

Now doesn’t this sound amazing? If you want to read more truly scrumptious recipes from this lady then she can be found here – http://steamincupofgoodness.blogspot.ae/2017/05/most-anticipated-evenings.html

Thank you so much for letting me share this recipe I will definitely be making this one 🙂

Until next time stay safe and laugh a lot 🙂