get fit – Mary's Kitchen

May 7, 2019February 19, 2020

MAYONNAISE made EASY

LET’S MAKE HOMEMADE MAYONNAISE

There are several methods of making this culinary favourite that graces most kitchens, restaurants and dining tables, but this method is by far the easiest and quickest method I have ever come across with “5 star” results.

The final result is a velvety mayonnaise that any chef would be delighted to serve and you can make it in your own kitchen in less than one minute. I don’t eat mayonnaise every day by any means but some recipes like devilled eggs, sandwiches, coleslaw, cocktail sauce and salads would not be the same without it.

Depending on what you decide to serve this culinary favourite with, you can add your own unique flavours by adding different herbs, mustards, vinegars and garlic. Nothing tastes better than dipping a homemade sweet potato wedge into a dollop of homemade garlic mayo. The wonderful thing about making your own mayonnaise is that not only are you in charge of the flavour, but more importantly, you know exactly what the ingredients are. There are no preservatives and other chemicals as are used in store bought. YOU ARE IN CHARGE.

Olive oil is my preferred oil but using other more neutral oils can make a better canvas for adding additional flavours. Grapeseed, safflower, canola, avocado and peanut oils are all good.

The one kitchen gadget that will simplify the production of your own mayonnaise is a hand held immersion blender which usually includes a tall plastic pint size cup. This one. shown here also has a lid so you can store your mayonnaise in the cup. From a few simple ingredients comes the delights of homemade mayonnaise.

INGREDIENTS

1 EGG (cold from fridge) do not break yolk while adding to blender

1TSP OF DIJON MUSTARD

250ML OLIVE OIL (you can use Sunflower, Avocado, Peanut, Grapeseed, Canola)

1 TBSP APPLE CIDER VINEGAR OR WHITE WINE VINEGAR

SQUEEZE OF LEMON (this can be added after to taste)

pinch SEA SALT

Add all ingredients (except lemon & salt) into tall pint size plastic cup that immersion blender fits into to. I use the one the blender came with. Insert immersion blender right to bottom of cup. Turn blender on to highest speed and do not lift out of cup. Continue for 10 seconds. A vortex is created and almost immediately the mixture will emulsify. Now you can move blender up and down to incorporate any oil that is still on top. Once you have a creamy velvety mixture, you can add lemon, salt and any other flavours you would like. Try garlic, herbs and chilli. Use different mustards and vinegars in your ingredients.

Once you have made in once, it will become a firm favourite to your kitchen repartee.

Why not visit Mary’s Kitchen for more delicious recipes on www.facebook.com/marypremiercru or Instagram on Mary_premiercru.

Your comments are always welcome. Please take a moment and subscribe to my blog by adding your email address in subscription box.

If you are enjoying my Blogs, please follow and put a ‘like’ on my Facebook Page – www.facebook.com/Marypremiercru/ – “Mary’s Kitchen”. Please subscribe after reading my blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

Mary Joan Calder

October 22, 2018October 26, 2018

LET’S GET OUR SLOW COOKERS OUT OF HIBERNATION

LET’S GET OUR SLOW COOKERS OUT OF HIBERNATION

The autumn leaves are falling, the mornings are frosty and the temperatures are dropping. As we move into the winter months, let’s turn our thoughts to some winter warmers.

I have just dusted off my slow cooker (crock pot) and placed it on the kitchen counter in full view to remind me to use it! I don’t use this kitchen marvel during the summer months, but now the nights are closing in and getting colder, it’s time to crank the slow cooker back into action and produce some wonderful wintery dishes that fill the kitchen with awesome aromas.

Such a versatile piece of kitchen equipment, especially if your a busy mom or working person, the slow cooker can turn a simple selection of ingredients into something quite tasty.

If you are using meat, I tend to like to brown and seal mine first in a frying pan with some coconut or olive oil before adding to my pot. I also like to sauté my onions and garlic a little before adding them along with the other ingredients.

My first recipe I would like to share with you is:-

CHICKEN, MUSHROOM AND WHITE BEAN CASSEROLE3 CHICKEN BREASTS DICED, 3 TBSP. COCONUT OIL OR OLIVE OIL, 1 LEEK (SLICED AND DICED), 1 ONION (DICED), 3 GARLIC CLOVES (SLICED), 3 GREEN CHILLIS (DICED), 6 CARROTS (CUT INTO LARGE PIECES), 2 CANS OF WHITE BEANS (USE ANY SORT – I’M USING BUTTER BEANS), 1 PUNNET OF CHESTNUT MUSHROOMS, 2 – 3 CUPS CHICKEN STOCK, 2 HEAPED TABLESPOONS GREEK YOGURT, 1 TSP CUMIN, 1 TSP CAYENNE PEPPER, 1 TSP OREGANO, S&P.

HEAT OIL IN FRYING PAN – ADD CHICKEN BROWN AND SEAL – ADD SPICES – PLACE IN SLOW COOKER. SAUTE ONIONS, LEEKS AND GARLIC IN SAME PAN – ONCE THEY ARE SAUTÉED ADD A LITTLE CHICKEN STOCK TO FRYING PAN TO DECARAMELISE THE FLAVOURS FROM PAN. ADD TO SLOW COOKER ALONG WITH ALL OTHER INGREDIENTS. COOK ON MEDIUM – READY IN 4/5 HOURS. ENJOY.

LEMON CHICKEN THIGHS & ROSEMARY8 CHICKEN THIGHS, 3 TBSP OLIVE OIL, 2 SHALLOTS, 2 CUPS CHICKEN STOCK, 2 LEMONS (SLICED), 6 GARLIC CLOVES (SLICED), 2 BAY LEAVES, FRESH ROSEMARY, 8/12 PEELED CARROTS (LEFT WHOLE), 1 RED CHILLI (SLICED), 2 TSP CHILLI FLAKES, S&P.

ADD OLIVE OIL TO FRYING PAN, ADD CHICKEN THIGHS AND BROWN SKIN WELL. WHILE BROWNING THIGHS, ADD YOUR CARROTS AND LINE BOTTOM OF SLOW COOKER. PLACE COOKED CHICKEN ON TOP OF CARROTS. ADD SHALLOTS TO FRYING PAN AND SAUTÉED UNTIL TRANSPARENT – ADD TO COOKER. ADD ALL THE REST OF THE INGREDIENTS. COOK ON MEDIUM – READY IN 4/5 HOURS. ENJOY.

If you are in more of a hurry, both these dishes can be cooked in a casserole dish and placed in a conventional oven at 375F (180C). Place foil over top of dish if it doesn’t have a cover. Cook for about 1-1/2 hours.

The luxury of the slow cooker is, you can prepare meals the night before in the slow cooker, place the internal pot in the refrigerator over night. In the morning, turn your slow cooker on ‘low’ and come back later that day to a wonderfully tasty meal that you haven’t had to worry about getting burnt. Because the food is cooking so slowly all the flavours are intensified.

I hope you get a chance to enjoy these two recipes.

If you are enjoying my Blogs, follow and put a ‘like’ on my Facebook Page – www.facebook.com/Marypremiercru/ – “Mary’s Kitchen”. Please subscribe after reading my blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

Mary Joan Calder

September 8, 2018September 8, 2018

LET’S MAKE RAW APPLE CIDER VINEGAR – UNFILTERED, UNPASTURISED

LET’S MAKE RAW APPLE CIDER VINEGAR – UNFILTERED, UNPASTEURISED (with MOTHER)

When I saw my apple trees heavily laden, I stopped and thought, what can I do with all these wonderful apples that will keep for some time. Being on a clean eating regime it suddenly occurred to me to have a go at making my own Raw Apple Cider Vinegar.

So yesterday, I got the ladder up into the tree and picked 10 kilo of beautiful apples. The tree was full and it would have been such a shame to waste such a wonderful, purely organic, nature given fruit.

I had a great many masons jars from previous preserving of various vegetables, so I dug those all out and got them prepared. You must ensure before you start that all your bottles and implements are sterilised and free of any micro bugs. I usually run mine through the dishwasher which gets up to a very his temperature or you can warm them in the oven as well. You can also use VWP sterilising tablets which you can purchase at any Home Brew shop.

The recipe itself could not be easier. The only other thing that are required is apples, water, sugar and an abundance of patience for the fermentation process.

It’s very important to add here the immense health benefits Raw Apple Cider Vinegar has. It has a high Acetic Acid content, with potent biological effects. It can lower blood sugar levels and assists in fighting diabetes. It helps to lose weight and in particular, belly fat (that’s a win win). It also lowers cholesterol and improves heart health. Your blood pressure may also be reduced when taking regular doses of ACV. You may also find your skin, nails and hair improve.

I like to take mine in the morning and evening in a cup of warm (not hot) water with 1/2 squeezed lemon.

Now, let’s get started

I am using 500 ml Mason Jars (you can use any type of jug (glass or ceramic) do not use plastic as this can contaminate the vinegar

Make sure your jars and utensils are sterilised.

METHOD

A 500ml jar with take about 6/7 medium size apples

Use 1 tsp sugar per apple of Dark or Light Muscovado Sugar, Dark or Light Brown Sugar, Honey, Organic Cane Sugar (buy organic if you can)

Filtered water

Cut up your apples, place in vessel you are using, mix sugar with a little warm filtered water to assist it in dissolving, add to apples, top up with water and give it a good stir with a wood spoon (do not use metal for stirring). Cover with cheesecloth, paper towel and put an elastic band around mouth of jar or vessel. I like to label mine with the date, type of sugar and apple.

Now here is where the patience is required. Store in a warm place – if your kitchen is warm – place on kitchen counter. Every day for first 10 days stir, then for the next 10 days stir every second day, then leave for the next 10 days. After the 30th day, strain apples and retain liquid. Put liquid back in jar and again cover with a breathable cheesecloth or paper towel and leave for 2 to 3 months. The longer you leave it, the better it will develop.

This vinegar will contain a bacteria looking cellulose which is what gives it all its great health properties called The Mother. This will settle to the bottom. When you are finally ready to use your vinegar, always give it a good shake (it will get cloudy) and use.

I hope you have fun making this and I will be back to give a full report on my efforts and also the experiments I have had with other sugars like Stevia, Honey and Coconut Sugar.

If you are enjoying my Blogs, follow and put a” like” on my Facebook Page – www.facebook.com/Marypremiercru/ – “Mary’s Kitchen”. Please subscribe after reading my blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

Mary Joan Calder

June 3, 2018January 11, 2021

4 HIGH PROTEIN POWER SNACKS TO KEEP YOU GOING

LET’S MAKE SOME HIGH PROTEIN POWER SNACKS – KEEP YOU GOING THROUGH YOUR SUMMER ACTIVITIES and WHEN YOUR ON THE RUN

Summer seems to be finally here in Scotland which brings with it outdoor summer activities. Whether you like walking for miles, playing golf, cycling with friends, swimming, surfing, running or any other outdoor activity, it’s good to have on hand some high protein energy snacks to keep you going.

I play a lot of golf and when I get onto the 10th hole I often feel the need for an energy boost. Here are 4 easy to make power snacks that you can carry with you on whatever your favourite outdoor sport is. Three of these recipes require no cooking and can be made in less than 15 minutes.

They are so simple to make and only require few ingredients. Let’s start with my Raw Ingredient Energy Bars – Easy as 1,2,3 and taste sensational.

RAW INGREDIENT ENERGY BARS – EASY AS 1, 2, 3

2 cups (16 ozs) pitted dates, 1/2 cup (4 ozs) pecans, 1/2 cup walnuts.

This is the simple part – put all ingredients into a food processor and blend well. Press mixture into an 8×8″ baking tin. I like to sprinkle some chia seeds or milled flax seed on top – if you do, press gently on top. Place in fridge overnight. Cut into 2″ x 1″ bars. Great source of energy if your on the run.

4 INGREDIENT POWER COOKIES

3 or 4 Mashed Bananas, 2 cups (16 ozs) whole rolled oats, 1/2 cup shredded organic unsweetened coconut, 1 cup 70% chocolate drops or cacao nibs.

Mash bananas and mix in remaining ingredients.

If you want to be creative – you can add 1/4 cup honey or peanut butter and 1/4 cup walnut, almond or pecan pieces, some chopped red chilli, cinnamon, maple syrup instead of honey. Be creative.

You have a basic recipe in which you can add some other ingredients to create a different flavour. Enjoy.

Bake at 350F 15/20 Minutes

PEANUT BUTTER BITES – POWER SNACK (Bet you can’t just eat one!!!)

2 cups whole rolled oats, 1/2 cup peanut butter (palm oil free please or any other nut butter you prefer – almonds, cashew, pecans), 1/3 cup honey or maple syrup, 1/4 cup water. You will find a recipe on my YouTube site (Mary PremierCru) for making your own almond butter. Please subscribe to my Blog and YouTube if you enjoy my tutorials.

Put oats into a large mixing bowl, add remaining ingredients – mix well. Elk bro a dozen or so balls. Then roll in Cacoa, Shredded Coconut, Chopped Walnuts or Milled Flax/Linseed – use your imagination – everyone loves these.

No cooking required – sure in a plastic container in fridge or freezer. Delish!

CHICKPEA POWER BALLS

1 tin (400g) chickpeas drained and rinsed, 1/4 cup ground almonds, 1/4 cup honey or maple syrup, 3/4 cup organic peanut butter (or cashew, almond or pecan), 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 cup whole rolled oats, 1/2 cup cacao nibs (or dried chopped fruit – i.e. cranberries, dates, apricots)

Add chickpeas to food processor and blend until smooth. Add remaining ingredients (except cacao nibs/dried fruit), Blend well – remove blade and add cacao nibs or dried fruit. Roll into about 2-1/2 dozen balls.

I like to roll mine in cacao or shredded organic coconut. Store in an airtight plastic container in fridge.

(If you have nut allergies, replace peanut butter with tahini paste (made with sesame seeds) – You can find a recipe on how to make your own tahini paste on my you tube site – Mary PremierCru.

If you are enjoying my Blogs and following me on my Facebook Page – “Mary’s Kitchen” , please subscribe after reading this blog by entering your email address in the subscription area at the end or side of this blog. You will then receive notification when I have posted again. You can also follow my instructional videos on You Tube – Mary PremierCru (again, please subscribe if you enjoy them).

Thank you for stopping by.

Mary Joan Calder

January 14, 2018January 14, 2018

DANETTE MAY’S 30 DAY CHALLENGE – YES, I HAVE REACHED DAY 7

Je suis arrive – DAY 7 of the Danette May clean eating challenge !!

What can I say, except the second time around has been much easier for me. I have reached Day 7 with no real dramas. The 3 day detox I embraced and welcomed this time. After abusing my body during the festive season with copious amounts of alcoholic refreshments, it was time to stop the train and change stations. So instead of running of into the woods like a frightened rabbit I opened my mind and said, bring it on. I’m pleased to report that I did not suffer headaches, or nausea, or food pangs this time, and all in all, a pretty easy 3 days of it.

During this 7 Day period I included in my detox and clean eating plan, my daily mediations and pleasant stretching pilates. A workout does not have to be strenuous to be effective. I’m pleased to report during this week I have also covered over 90,000 steps which equates to 70km. Thats a lot of ground to cover in one week on foot. Having 3 dogs does assist this figure as I do take them for long morning walks most mornings.

It was wonderful to taste a little food on Day 2 when Quinoa (pronounced KeenWah) was introduced with Kale. The Apple Cider Vinegar and Cumin drizzle made it very tasty. I admit to adding some fresh red chilli, mango and organic shredded coconut to the dish, if nothing else, to make it look it bit more attractive to eat – it was delicious.

I’ve become a bit of a dab hand at making smoothies – Fired Up Metabolism, Wake Me Up & Shrink Me Down, Detox Pina Colada, Green Goddess, to name but a few, each having a different purpose. The only one I didn’t care for too much, but drank it anyway with my eyes tightly clenched while holding my breath, was the Fired Up Metabolism smoothie. Oh my, give me liver and onions before I would like to taste this again. Perhaps it was the cacoa, but I just had to force this one down kicking and screaming.

Moving into Day 4 is always exciting because the menus open up into a new food world you perhaps didn’t know existed. Hummus Beet Wraps, Turkey Bacon & Bok Choy Salad, Egg Omelettes, Oatmeal (or Porridge as we call it here in Scotland), Lemon infused Salmon, Ginger Chicken and more smoothies of course, all of which were delicious and awakened your palate.

I loved starting each morning and ending the evening with a cup of warm lemon water (one freshly squeezed lemon into a cup of warm water) and add 1 tbsp of Apple Cider Vinegar (try Braggs which has “The Mother”). ACV with Mother is unrefined ACV that contains beneficial bacteria and acetic acid, making it good for digestion and has a number of other benefits. I also now enjoy a cup of Dandelion Tea, which contains vitamins A, C and D, and significant amounts of zinc, iron, magnesium and potassium. It helps alleviate bloating, diabetes and liver dysfunction.

TODAY’S BLOOD PRESSURE WEIGHT

135/89 PULSE 63 (resting) RELEASED 8 LBS.

Looking forward to the next 7 days.

If you are enjoying my blogs and following me on this clean eating challenge, please subscribe after reading this blog my entering your email address in the subscribe area. You will them receive notification when I have posted.

Thank you for stopping by.

Mary Joan Calder

March 10, 2017January 7, 2018

I LOST 20LBS IN 30 DAYS WITH DANETTE MAY’S 30 DAY CHALLENGE.

MY VERY FIRST BLOG!
If I could tell you how I lost 20 lbs. in 30 days, you would be interested wouldn’t you?

At 61 years young, things start to go AWOL so you need to watch your health and fitness. I had been drinking what I would deem to be far too much for the past couple of years and at the start of 2017 I made a conscious decision to get back on track and get fit. My blood pressure was through the roof – BP 169/102 and my liver count was 111. The doctor said you need to make some lifestyle changes – you have warning signs going on here.

I was accustomed to going to the gym but to be honest it was making no difference to the 24 pounds I had gained over the last two years. So a different approach was needed. While scrolling through Facebook at the beginning of the year I came across a woman called Danette May and her 30 Day Clean Eating Challenge. I thought, oh yeah, here we go, more money paid out for nil result. However, as I read on I felt compelled to join this 30 Day Challenge and this is just where I get started.

This was not only the most successful way to lose excess weight and learn to eat properly but included daily meditations and exercise. Skeptical as I was I started the challenge on January 9, 2017. This involved 3 laborious days of detoxing. Cleaning your engines out, getting them ready to become a fat burning machine. Can I just tell you, 3 days detox might sound easy, it is very difficult – you get headaches, disoriented and wonder very quickly is it all worth while. During these 3 days, I drank the hot lemon water, Braggs Apple Cider Vinegar and a dash of Cayenne Pepper along with the other smoothies that were laid out in the challenge menu sheets. I did cheat once, I ate a banana which at the time was heavenly. I continued to follow the challenge, obviously refraining from NO alcohol during this period. I learned to Clean Eat excluding all trans fats and sticking to Coconut, Olive and Grapeseed oil to cook with. At the end of the day, you are what you eat and I soon realised this was the rut I was in. You think you are eating healthy, which of course I thought I was, but I soon found out that I was over indulging with incorrect food groups. During this challenge I did not eat any Bread (you can eat the occasional piece of Ezekiel Bread which is a gluten free) but I could not find this so did not eat it.

When I got into some of the recipes it started to become fun. I was learning about foods and super seeds I had never even heard. I was drinking smoothies made of kale, cucumber and kiwis topped off with Chia Seeds. Chia, Flax and Hemp seeds became my new best friends. I had them with everything and still do. I made my own Almond Butter and Tahini paste and began making videos to show others on the challenge who were not kitchen goddesses how easy it was to prepare these thing and put these on my first You Tube channel – Mary PremierCru. The first week my weight altered by a few pounds which encouraged me to carry on. The support group was amazing and I jumped in with both feet, videoing my transformation, the new food I was eating and just in general loving the support from a magnificent group of woman.

As the weeks went on and I still never even sniffed a drop of alcohol, I could really see the change in my body. At the end of the 30 days I had lost exactly 20lbs, which for those of you are reading this and understand menopause, weight loss becomes nigh impossible.

I am happy to say I have continued down this road of clean eating, oh yes, I have enjoyed the odd glass of wine which tasted like pure nectar on the first sip after 30 days. I can also report to an almost perfect blood pressure reading 122/80 and a liver count of 54. The liver count is still a little high but it’s all going in the right direction. I am pleased and my doctor was mightly impressed .

Having completed this challenge with what I believe to be an enormous success, I have joined another support group called Forever Fit which is the continuation of the 30 day challengers.

This opened my eyes to whole new and exciting way of eating. My skin became radiant, I fit into a long lost wardrobe of clothes that I had long since forgotten existed and I had a renewed confidence.

This new found confidence encouraged me along with the amazing support of the woman in the group to not only start YouTubing but to create my very own blog www.marypremiercru.com. Being technically challenged at the tender age of 61, this was some achievement and a true triumph.

It is a struggle to keep healthy at 50 plus, but I can tell you hand on heart, it is possible by making a few changes in your lifestyle.