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 …..
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.
Fresh Herbs are something that I always have in my fridge and my garden..Don’t you?
Also, I want to show you that it is not time-consuming to give your food that little extra pizzaz…Food should be tempting, it should be fun and enjoyable as well as being good for you…and the occasional treat…Have it! Enjoy it! Safe in the knowledge that most of the time what you and your family are eating is good, healthy food… but never boring!
Some herbs you can grow at home and pick them fresh knowing that they are pesticide free. How satisfying is that???
They are also something that I sometimes forget that I have or keep meaning to use and end up throwing them away. Does the same thing happen in your house?
It is always those tender herbs like coriander, basil, mint, parsley or chives…The hardy herbs are the ones I always keep in the freezer.
Well, no more will I be throwing away my herbs I decided that I would use my herbs more or less immediately or do something with them.
I think herbs always lift an ordinary dish and make it a little bit more special for example, if you are having a salad just snip a few herbs and toss them in with your normal salad vegetables or if you fancy a salad and have no salad in the fridge then a salad made of freshly picked herbs from the garden or the hedgerow makes a refreshing change.
Freeze some chopped herbs in ice-cube trays and then all have to do is drop one or two into your cooking when herbs are needed.
Or make some lovely herb butter ideal for melting over your fish or dropping in a sauce.
Add mint leaves to that bowl of ice cream see how much more refreshing it is.
Or sprinkle some herbs into that omelette you are making and see what a difference it makes. It suddenly looks so much more appetising.
Mix chopped parsley with some chopped garlic and a little lemon juice and sprinkle it over your steak, chicken or your fish.
Now, who doesn’t like a dish of pasta with some lovely fresh pesto drizzled over it so it coats the pasta?
Doesn’t that look enticing?
A quick herb pesto made by whizzing coriander, mint or parsley with olive oil, a handful of chopped walnuts and nice hard cheese like parmesan or pecorino takes 3/4 minutes to make.
Much more basil than you can use then make a lovely pesto it will keep in the fridge for at least a week.
2 cups of fresh basil
2 cloves of garlic
1/4 cup of pine nuts…sometimes I toast mine for a slightly nuttier taste.
2/3 cup of extra virgin olive oil
1/2 cup of freshly grated parmesan or pecorino cheese.
Salt and pepper to taste.
Wizz all the ingredients in your blender or food processor some people think that a blender makes smoother pesto. Except for a 1/3 cup of the olive oil and the cheese.
Then slowly add the remainder of the olive oil and then pour into a bowl and stir in the cheese and season.
If you are using a pestle then blanch the basil or coriander leaves in boiling water for 5-10 seconds until they are wilted and then put in ice-cold water.
If using coriander add a little lime juice to the pestle and use walnuts.
For Red Pestoadd skinned tomatoes with the basil.
If you haven’t tried a beetroot pesto then it’s a must if you love beets. It is awesome on toast as a crostini it is to die for….
Roast two medium beetroots and then skin and chop them.
1/2 cup of roasted almonds
3 tbsp white wine vinegar
3 cloves of garlic finely chopped
1/2 cup of extra virgin olive oil.
Blitz all the ingredients together.
If you don’t use all your pesto within the week then freeze in ice-cube trays. They can then be popped in a pasta sauce as required.
You should now never have to throw any of those tender herbs away ever again.
I hope this post has given you a few ideas of what to do with your tender herbs so have fun, experiment, use different nuts when you are making pesto, a squeeze of lime juice whatever takes your fancy.
I hope you are enjoying these healthy eating posts from this whimsical English lady who is living her dream in sunny Thailand…Note: I still have to cook and clean…. I love life and laughter and am slightly crazy or bonkers whatever you wish to call me …Oh, and my new handle from a cooking friend who shall be nameless is Wikipedia Carol… Like I know all….I wish…ha ha
If you have any thoughts on anything I would love to hear your comments and will answer you as soon as I can….I just love to talk and make new friends.
Thank you for reading my blog I hope to see you here again please share or reblog if you think one of your friends would love it…Sharing is caring!
Have fun and laugh a lot …most importantly enjoy your food and have fun with it..experiment….If you love it will become a family favourite and if you don’t ..Well we all have made those dishes..lol so we won’t make that again will we????
—————————————————————————————————————————————–All my photos are taken by me ( Carol) or come from Pixabay and are free to use….