I think I do but you read so many things now in the news, e-mails, mailshots some true and many far from true…It is sometimes overwhelming especially if you are busy or get sidetracked and half read something….. we have all been there.
Don’t they look lovely.?..
I saw something on Facebook recently and it was that which prompted this post….The poor man who ate Cherry pips and nearly died was absolutely vilified by some people. To say I was appalled is an understatement.
However CLEVER you are or think you are…No-one knows everything….You either know it or you don’t…Cleverness doesn’t come into it!
Who hasn’t swallowed a fruit pip in their whole life?? Hands up! I have swallowed a few in my time with no ill effects.
I read you can do something to an avocado stone and eat it…What I am not sure because I didn’t read it properly but if I had a mind too I probably would revisit that to check it was ok. Some wouldn’t…. they would go with the half of a thought…Not wise methinks!
If unsure …..always check a few trusted sources and don’t just go ahead….. please check.
Back to Cherry Pips.
Don’t they look inviting? and that little pip…What harm could that do?
Now don’t freak out if you accidentally swallow a cherry pip they are unlikely to be poisonous eaten whole….However, whatever you do please don’t eat a broken or split pip.
The toxins in a cherry pip are naturally occurring but depending on how and how much you eat they can kill you.
What is inside the Cherry pip is a chemical compound called amygdalin that turns into hydrogen cyanide when consumed.
So how many Cherry pits can kill you? Apparently, Hydrogen Cyanide is lethal at about 1.52 ml per kilogram. One single cherry contains approximately 0.17 gm of lethal cyanide per gram of seed so depending on the size of the kernel eating just one or two freshly crushed or broken ( he must have had) strong teeth and jaws can lead to death. Which means if you ate 2 or 3 split or broken cherry pips you may not be as lucky as that guy.
Should there be a warning on the packet?
How many warnings can you give? And more to the point who would read them? Do you read every single word on every single packet or tin of food you buy?
All I ask is that you are aware if it is something you haven’t eaten before and I don’t mean the new flavoured ice cream which has just come out…Something out of the ordinary…Check it out before you eat it…..
I am sure that guy will and I am pleased that he is able to….
If you didn’t know this please reblog or share it could save a life …
I will from time to time do other posts such as this as it is not STUPID if you don’t know….I will let you into a little secret… I didn’t know either….
Thank you for reading this post until next time stay safe, have fun and laugh a lot because laughter is the best medicine of all.
I think most of us have heard of Turmeric by now. It is most commonly used in Asian food and comes from the root of the Turmeric plant. Used in curries it has a warm, bitter taste and has many culinary uses apart from just flavouring or colouring curry powders. I use it when I make mustard which is where mustard gets its yellow colour from also butter and cheeses. I also use the Turmeric leaf when I make the Indonesian dish of Beef Rendang. The root is widely used around the world to make medicines.
This is my little home grown Turmeric plant grown very easily from a piece of Tumeric I bought from the market. I just broke a piece of the rhizome and planted it.
When buying spices it is always best to buy organic or buy your spices locally if you know who the farmer is and you can verify his farming methods to yourself.
Turmeric is taken by many people now as a medicine or as a preventive health wise. Turmeric is difficult for the human body to absorb so needs to be taken with black pepper as it has been proven to help the absorption. It is the piperine in black pepper which aids this.
The value of taking turmeric seems to be a valid one and yet many people are still not really aware of what a powerful substance it is.
To find out more about Turmeric and its benefits then this post from Sally on Smorgasbord Health 2017 will tell you everything you need to know.
Golden Milk is drunk by many people now and is one way of absorbing the Turmeric.
Golden Milk is a combination of turmeric, coconut milk and or oil please click below for the recipe.
These can be made in bulk, stored in your freezer so handy when you are busy ..You can just pop one in your hot cuppa.
1/3 Cup of turmeric
3 tbsp of coconut oil
Good pinch of freshly ground black pepper
1 tbsp quercetin
What is Quercetin? A plant-based pigment which helps to improve the absorption of turmeric in the body. A type of flavonoid anti oxidant that is found in plant foods.
To make the Turmeric bombs.
Mix all ingredients together and put in a clean squeezy bottle. Squirt blobs on to greaseproof paper and put in the freezer. Once frozen transfer to a sealed lidded box and use as required.
Just drop one in your early morning cuppa and that’s your dose of Turmeric how easy is that?
Finally, we have TURMERIC TEA.
Most digestive problems can be treated with the following tea.
1 tsp ginger-garlic paste ( made with one-inch piece of peeled ginger and 8 cloves of garlic. This paste can be refrigerated for one month.
1 heaped tsp of turmeric powder
5/ 6 black pepper corns crushed
A handful of fresh or dried curry leaves (stem can also be used)
1 heaped tsp holy-basil (kaphrao )
1/2 tsp green-tea leaves(optional)
Bring all the above to a rolling boil with 5 cups of water and simmer for 10 mins.
Strain and store in a glass bottle or covered stainless-steel cup( not plastic )
Drink 1/2 cup every hour.
So there you have it 3 ways of getting your Turmeric.
Myself, I prefer the tea but my friend loves the Turmeric bombs…Which one is your favourite please tell me in the comments or do you have a different recipe?
If you enjoy reading my Healthy eating posts please reblog or share as there are many people who still don’t know just what is available in their cupboards or gardens which could benefit them medicinally and why should food not be thy medicine?
Until next time stay safe, have fun and laugh a lot….Because laughter is one of the best medicines known to man …..If you are on any prescribed medications then please ask your doctor.
Warning: As with all herbs, spices or alternative forms of medicines if you are on prescribed medication from your doctor please check that it is safe to take and as always I stress MODERATION.
I learnt this a few years ago when my father took drink more water literally, he drunk gallons and it affected his Sodium levels which meant a hospital visit and stay. Seriously he went way over the top …..
I am not the biggest Sushi fan….But I suspect it is because I haven’t eaten the best sushi..I read this post very early this morning and it is a brilliant post on where to sit and what to do to have the best Sushi experience…So if you are like me..You will learn how to get The best sushi experience of your life.
When people think of Japanese food, Sushi is usually the first thing that comes to mind. Much of Sushi’s worldwide popularity can be attributed to people like my mother who, back in the Swinging Sixties, opened the first Japanese restaurant in Europe. Needless to say, that little restaurant located in St. Christopher’s Place in London, and her subsequent restaurants, became extremely popular, attracting the likes of The Beatles and The Rolling Stones.Back then, getting fish from Japan air-flown in was hardly an option, so she had to source locally. If you ever eat Sushi, chances are you will order salmon (sake). Historically, salmon was not part of the repertoire of Sushi chefs back in Japan since the meat can often host parasitic larvae. But with the abundance of salmon readily available in the U.K., my mother put it on the menu and encouraged patrons to eat the tiny morsals with accompanying wasabi and marinated slices of ginger (gari). Many people think that gari is served perhaps to cleanse the palate but it’s purpose was in fact to kill any harmful parasites that can exist in raw fish since gari has anti-microbial properties. These days, salmon can be found in almost every sushi restaurant, but there are still a handful of sushi restaurants in Japan that do not serve it.When I take non-Japanese clients for sushi, I am often surprised at how they order, usually going straight for the medium fatty tuna (Chūtoro) and salmon. So I usually take control and order for them, and they often end up having the best meal of their lives.So here are a few tips to having the best Sushi experience.Make a reservation and ask for a counter seat – Do not take a table seat since very often sushi served at tables will have been prepared by junior chefs (itamae).When you enter the restaurant, if available, try to sit yourselves down on the far right side of the counter. Very often sushi bars will have two chefs out front. The Master is usually on the right and handles clients on the right. The seats on the right are usually for regulars, but if available, snatch them quickly so you get the Master.Most likely the daily menu will be written in Japanese on wooden boards behind the counter, but no doubt you will be handed an English menu. Refuse the menu politely and tell the Master “Omakase shimasu” which means “I leave it up to you”. Now this is not an excuse for them to then serve all the leftovers. The Master will be delighted at your decision and will follow up by serving the very best seasonal dishes that may not actually be on the menu. Very likely he will ask you if there are any items you don’t like, and by all means tell him. He might also ask you if you want to start with Sashimi which is the traditional way to start. This is purely up to you.Now people think that Omakase can be extremely expensive, which is true. But one of the good things about Omakase is that you will never over order and can tell the Master at any time when you have had enough. Omakase is usually served two pieces at a time (or sometimes even just one piece at a time), and at anytime during the meal you can order something that you really like and it will be added to your tab.Finally, there are a couple of items that are rarely on the menu that I always ask for. One is Kamayaki, which are the grilled cheeks of a fish head. In a sushi bar every night they may have two or three fish heads left over, which can be ordered if you are lucky. High-end sushi bars in Japan may set these aside just for their regular clients. The kama part of the word refers to the cheek, or collar as some people like to call it, of the fish head. Typically if you ask for this “off menu” item, the Master will let you know what fish head may be available that night (usually, Buri, Kanpachi, Hamachi or such). The typical way they serve this dish (kama shio-yaki, “shio” meaning salt) would be to salt the cheek and simply grill it over a fire, and then serve it with a wedge of Yuzu (a small traditional Japanese citrus fruit), some ponzu sauce and grated radish (daikon oroshi). I tell you now that the kama is the most overlooked part of the fish, but is a delicacy not only in Japan, but also in many countries from Singapore to Jamaica. And don’t break traditional Japanese etiquette by asking how much it is going to cost before hand. It’ll be surprisingly expensive, but well worth it.The second item rarely found on the menu is Monkfish/Frogfish liver (Ankimo). This liver of one of the ugliest fishes alive is truly a delicacy and in my opinion far better than fois gras. Avoid it like the plague if you are on a budget as Ankimo will likely burn a hole in your wallet.Finally what to drink with your meal. Although even some Japanese order beer to start their meal, once the sushi is being served, they usually switch to Japanese tea, or a chilled dry sake (karakuchi reishu). Avoid fizzy soft drinks and wine, or anything sweet.Once you are close to getting full, I recommend you end the
This made me cry….Not many posts move me like this one …It is searingly honest and this lady thoroughly deserves her accolade from WP…..Have the tissues handy when you read this it made me think of other brave ladies who are close to my heart…You know who you are…Much love xxxx
One day, lamenting the fact that my hands were in so much pain I could not finish coloring a page in my snazzy new adult coloring book, I was met with this unsolicited advice:
My hands hurt, too, but I just take my time and if it takes me a week to color a page then it takes me a week. Remember, it’s not the destination, it’s the journey.
Cool story, bro, but you’re going to have to take your candy coated zen master bullshit elsewhere because I’m telling you my hands hurt. I’m telling you that these hands used to wedge clay and spend hours at the pottery wheel without so much as a cramp or an ache. Now, there are days that I can’t open a pickle jar.
These hands used to garden and grate and chop and slice and type and write and color and do all…
Doesn’t that look amazing? Just look at the colour it just screams eat me! I have never heard of Jalapeno Jelly or tasted it in my life…… I can just hear some of you saying she hasn’t lived…Well, when I get to taste it…I have to get some pectin first or make my own I will let you know…Have you eaten it? Or made it? please let me know in the comments.
I have never been so excited about trying something for a while….
Angie can normally be found over on Blogspot and her blog is called Learning to Live Free..She is one amazing lady …I just read what she has canned and does open mouthed most of the time she is awesome. So don’t take my word for pop over and have a look for yourself.
Now over to Angie and her recipe for Jalapeno jelly.
Let’s Make Jalapeno Jelly!
First – I have to say jalapeno pepper are hot so precautions need to be taken. Do not touch the peppers with your hands while removing the seeds and the white flesh from inside, use gloves if possible. I used a fork and knife being care not to touch any of the pepper.
What you will need to make Jalapeno jelly:
12 ounces of medium to large jalapeno peppers – sliced in half, no seeds and no white flesh.
2 cups of apple cider vinegar
6 cups of sugar
2 pouches of Ball liquid fruit pectin
A few drip of green food color (optional)
Measure your sugar and set aside in a large bowl.
Remove the liquid pectin from the pouches into a cup, set aside.
In a food processor pulse the jalapeno peppers with 1 cup of the apple cider until blended but still has small pieces.
Measure the jalapeno mixture and add more apple cider vinegar (one cup) to make 3 cups total.
In a large pot add the jalapeno mixture and bring to a boil and simmer for 15 minutes.
Add sugar and bring to a rolling boil that cannot be stirred down.
Add pectin and bring to a rolling boil that cannot be stirred down and boil one minute.
Remove from heat and skim off foam if needed.
Fill prepared half pint canning jars leaving 1/2 inch head space.
Wipe rims clean and apply lids.
Process in a water bath for 10 minutes.
Makes 8 half pint jars.
NOTE : If you want smooth jelly do not process a lot and run through a cheese cloth to remove pieces. However, I find a few small pieces makes the jelly more interesting.
Serving suggestions :
On a larger serving plate put a bar of cream cheese, allow to soften at room temperature. Pour a half pint of jalapeno pepper jelly over the top and allow to run over the sides. Arrange crackers around the cream cheese and jelly.
I also think jalapeno jelly will make a wonderful glaze for pork or baked chicken.
I hope you enjoy your jalapeno jelly and look forward to more delicious jams and jellies from my homestead.
By Andria Perry
Photos By Andria Perry
Thank you, Andria, for letting me share this wonderful recipe. If you enjoyed it please pop over and leave a comment on Andria’s blog.
Until next time stay safe, have fun and laugh a lot.
I love cooking and food but especially Thai food (and Indian) is a very close 2nd. I think I was born in the wrong country sometimes. This is one of my favourite salads and from someone who absolutely hated squid (well that rubbery batter coated) stuff that was called squid, I was then introduced to this and it is amazing so fresh and vibrant and of course, it has chillies and fish sauce 🙂
I have pickled cucumbers ( 2 ways), jalapenos, garlic and cabbage.
I used 4 cucumbers ( they are short) ones here not like the ones we used to get when in the UK although I have discovered Japanese cucumbers and they are nice, crispy and very similar to the cucumber I know and love.
The cucumbers here are much smaller with larger seeds in the centre and not quite as crispy and flavoursome. In fact, I think I prefer them pickled.
I peeled and sliced( quite thickly) 4 cucumbers.
1 large Onion peeled and sliced.
3 cups of vinegar.
1/4- 1/2 cup of sugar or sweetener of your choice. I only used a 1/4 cup of sugar and some salt to season as required.
1 cup of water.
Whisk vinegar, sugar and water together in a jug. Put alternative slices of cucumber and onion in pre-sterilised jars, then pour the vinegar mix over the cucumber and onion making sure to cover completely.
Screw the lid down tightly and refrigerate they will be ready to eat in 2 days in fact if you leave these too long they get too vinegary. They are really a quick pickle recipe.
If you missed my previous pickled cucumber recipe then here it is 🙂
3 medium cucumber
1 large Onion thinly sliced.
85g sea salt flakes (essential- table salt will render your efforts inedible)
500ml cider vinegar
250g granulated sugar
1 tsp Coriander seeds
2 tsp yellow mustard seed
1 tsp peppercorn
1 tsp ground turmeric
small bunch dill
Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove the pan from the heat. Tear in the dill, then pack into sterilised jars making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.
I also had a lovely message today from a lady who had made the recipe and said they were lovely and it was a great recipe and to keep writing …How lovely was that? It really made my day…
8-10 garlic bulbs
500 mls 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
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.
The garlic will be ready to use in about a week but improves over time.
This recipe was given to me by a Texan friend and it has carrots in the Jalapenos something I hadn’t thought of. His mum’s recipe and they are the best ones. The carrots taste lovely pickled with the jalapenos. It is our go to recipe and I make them all the time …The current batch has some blow your head of Jalapenos isn’t it funny how they vary in heat just like chillies. But pickled they are oh so scrumptious.
10 large Jalapenos sliced into rings.
1/2 to 1 carrot sliced into rings.
3/4 cup of water.
3/4 cup of distilled white vinegar.
3 tbsp white sugar.
1 tbsp salt.
1 clove garlic crushed.
1/2 tsp oregano.
Combine water, vinegar, sugar, salt, garlic and oregano in a saucepan over a high heat.Bring to the boil.
Add carrots bring back to boil and lower heat slightly, cook for 5 minutes.Stir in Jalapenos and remove the pan from heat. Alow to cool for about 10 minutes.
Pack carrots and Jalapenos in sterilised jars using tongs. Cover with vinegar mix or put in sterilised storage container and keep in the refrigerator.
Thai Pickled Cabbage ( Pak Dong)
1 white cabbage. cut or torn into pieces.
8 large spring onions chopped
Pickled cabbage is very easy to do and there are many variations I have seen it with fresh chillies. It can also be made with Chinese cabbage or Pak Choy..Our preference is just plain old white cabbage and spring onions it is quick, easy and very moreish it can be eaten on its own, stirred into soup or with a curry as an accompaniment. It doesn’t last long here at all as our little granddaughter loves it and just eats it on its own.
Layer Cabbage, Onions and salt in the dish add a little water . Mix it all together with your hands.
We then leave the dish covered on kitchen top or in the sun for 1 day.
Then drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier than others. Just play with it and you will soon discover your ideal version.
Then refrigerate and enjoy!
All images are mine and from my own photo collection.
I do hope you enjoyed this pickle of a post…it reminds me of the song of Peter Piper who picked a peck of pickled peppers..try saying that quickly…lol
Also when I was a little girl…I am not telling how many years ago…My nan used to give me the liquid from the greens when she cooked them…although I will say they massacred them then..no lightly steamed veg then it was cooked for at least an hour and she added vinegar to the green juice…It was such a treat though I loved it!
Can anyone else remember that?
If you enjoy my posts then please share or reblog it makes this whimsical English lady very happy and if you comment I will always reply back..I love comments and making new friends and exchanging recipes and tips….I love it!
So enjoy those pickles..always in moderation of course as vinegar is a fermented food, so if you suffer from gout be careful as too much will aggravate your condition otherwise the vinegar in pickle juice is actually good for the digestive system. “It encourages the growth and healthy balance of good bacteria and flora in your gut”
You didn’t think you were going to get away without a little bit of a Healthy Eating Talk, did you?
I am sure or I know there are lots of other benefits of pickles and a few downsides and all that is for another time and post just enjoy those pickles in moderation as with everything.
Until next time stay safe, have fun and laugh a lot as laughter is the best medicine you know…Happy endorphins, the body’s natural feel-good chemicals which in turn make you feel relaxed.