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Who Needs More than Cooking for exercise?

Marianne72

I don't know if this is an age thing or general malaise due to this seemingly long stretch of winter. After peeling and coring a pineapple, chunking it then putting it in a dish in the fridge, I feel exhausted. Worse, there is far more in the compost caddy than the dish after all this work! I'm now too tired to eat it Rolling eyes. Any recipe that says, 'beat eggs until they form a thin ribbon' [which takes ages] or 'peel, core and dice..' I feel a need to lie down for a couple of hours. Being virtuous and trying to eat healthily is an exhausting routine of chopping, slicing, par boiling, watching and waiting, to say nothing of the scrummage to do the shopping and dodge the usual connected social issues. These days, when I find a recipe that says, 'preparation 5 mins, cooking 10 minutes', which is very rare, I  almost dance with glee. Well, I think about it anyway Relieved.  I don't know why going to the gym and other forms of aged-body exercise punishment are recommended for older people, when eating, cleaning and shopping are so tiring. Anyone else of my years [73] experience this? Or does this happen for younger people too?

Parents

  • Although I like cooking, my energy and enthusiasm for cooking is not even from one day to the next.

    Sometimes more of an "assemble" action - rather than loads of chopping and cooking would be more my level of ambition.

    My reliable partner at that point is a small, electric slow cooker, (2 person versions are available e.g. Cookworks £14 from Argos, or Daewoo £13 from Robert Dyas), put everything in, switch it on and come back to a hot, healthy, economical dish (4 hours later - over that time, using electricity similar wattage consumption to having a lightbulb on).

    This Yellow Split Pea Dal recipe is the sort of recipe I had in mind (low-impact cooking adapted as below - for both ease of assembly and turning it into "store cupboard cookery").

    • If necessary, you can use frozen, pre-chopped, onion. 
    • I use tinned chopped tomatoes. 
    • If I haven't got fresh root ginger (or I don't fancy grating it on a small-size grater holes panel) - I substitute some ground ginger. 
    • I always use ground Cumin (the mortar and pestle can stay on the shelf as kitchen decoration).
    • I don't use a garlic crusher and even Chef Ken Hom would tell you not to slice garlic too thinly!
    • I don't use freeze-dried Curry Leaves - I substitute with some ground Medium Curry.
    • I don't prepare and slice a fresh chilli - I use some dried chilli flakes.
    • Lemon wedges to serve - ...no, I just stir in, just before serving, a little long life lemon juice from a bottle in the fridge).

    This type of vegetarian recipe cooks in a slow cooker on High for 4 hours:

    The below recipe quantities are for 4 servings (it freezes well).

    Just the ceramic slow cooker inner pot, serving bowl and spoon to wash up / stack in a dishwasher.

    https://www.bbc.co.uk/food/recipes/slow_cooker_split_pea_93320

  • in reply to DormouseAtRest_25

    Great information  but why don’t you use a garlic crusher?

    I think I read somewhere that to crush the garlic and leave it a couple of minutes before use releases something that makes it better for us.

  • in reply to Lonehare12

    I don't like washing up the garlic crusher!

  • in reply to DormouseAtRest_25

    Ha ha I sort of had the image of cleaning my garlic crusher and how I hate doing it in my mind when I posted.

    Joy

  • in reply to Cinnabar_wing

    I always wait fo the steam to go off potatoes too.

    Bread machines are just so brilliant.

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