Tag Archives: JJs Organic Market

Easy-Breezy

21 Feb

Ah, it’s a great Sunday afternoon.  After a super-busy week filled with… so many speaking tests… it feels really good to have some down time.  My apartment is not far from the Ping River, so my windows are open and I am enjoying a warm, yet luxurious breeze flowing through the room. This Sunday is especially luxurious because Monday is a holiday and I colorsofthailandhave a three-day weekend.  Ah, what a thrill.  Sunday is really a different day when the hustle and bustle of the workweek hasn’t started to creep in. And for that, I am grateful.

Things are still moving along at work getting closer and closer to the finale. With an extra day to relax, I feel I am doing a pretty good job of enjoying where I am while still being poignantly aware of the change and transition on the horizon.

As we shift away from “cold season,” the most “friendly” time of year to be in Chiang Mai, and (hopefully) slowly eek into hot season, the trees are starting to brim with color.  Strangely enough, some trees leaves are changing color and falling from the trees, sort of like autumn, while others are beginning to blossom and explode with color.  This is undeniably a colorful country reflected not only in the blossoms on the trees, but in the colors the people wear and the things they create.  The students where I teach easily sway into vibrant creativity and I am often amazed by the things they create.

IsitFall?

I had a typical Sunday morning… which lately has included a regular trip to the JJs farmers market.  This market, while not fully organic, is one of the higher quality markets in town.  I’ve come to enjoy my regular trips there and the simple pleasures of purchasing avocados and other favorites from local farmers.  After the market I made my way to my favorite Rimping grocery store and then a few practical purchase at the local Tesco/Lotus store.  Ever the American, I can’t deny I get a secret pleasure from such periodic shopping diversions…even for the simplest of things.  My big purchase for the day was a new fan, a necessary item with the heat starting to turn up.

My thoughts are filled with many of the practical things I must do before I leave.  Admittedly, I like closure… and I like the process of organizing myself and planning as I shift from one location to the next.  I am handling some practical things like going to the dentist, which is a super affordable “treat” (if the dentist can be a treat) here in Thailand.  I am grateful I was turned on to a high quality dental clinic, the Bangkok Hospital Dental Clinic.  It makes a big difference to be assured that I am receiving quality care… in addition to the affordable price.

My big plans for the weekend don’t extend much further than where I am right now.  I am soaking up the slow…  earnestly so glad to be here but also leaning into the upcoming change.

A short week and a lighter load awaits me at work.  In the meantime, I am gratefully and happily here, basking in the added reliable breeze courtesy of my new fan.

What’s Cookin’ in Chiang Mai

31 Jan

Wow, it’s been quite a week here in Chiang Mai.  Earlier this week we had an unexpected “Chiang Mai version” of winter. The temperature dropped down to about 50 F.  This was quite a shock to the system after months of temperatures in the 80s and 90s.  I heard it was even recording-breaking cold! We had a few days of good “bundling-up”, some cold (and one wet) morning rides to work, and one day you could even see your breath (the kids at school of course loved this!). I even broke out a short down winter coat and my wool long underwear from Germany!  “What’s all the fuss?  That’s not that cold!” you might think?  It seems at least part of it is the tropical humid weather makes the cold even colder, an icy cold that shoots straight through you. Also, buildings here have no insulation and no heat.  Plus, your body is used to (at least somewhat on my part) hot weather! For a few days, there were many empty seats in classrooms and students bundled in fleece blankets and fuzzy animal hats.  As much as I complain about the heat, I am glad to have things back to “normal” today with pleasant blue skies and a comfortable 81 degrees.

Things are a bit crazy at work lately.  In part because we are preparing for the annual NP Fair, put on by the Native English Program at my school.  For the teachers this has us creating booths for the fair as well as preparing students for song and dance performance extravaganza.  As the end of the years is winding in, it is inevitable that teachers are a bit exhausted (I personally am…) and students are… well, let’s just say… less interested in paying attention and listening.  But like it or not, here it all comes and the crazy dance continues of life and teaching in Chiang Mai.

Tom Yum Soup

The beginnings of Tom Yum Soup

This weekend I treated myself to a Thai Cooking Class.  It was something I was hesitant to do with all of my food sensitivities. More and more it is challenging for me to eat here… but I thought perhaps if I cooked the food I could at least control what goes into it and learn a bit more about Thai food and culture.

I chose the Thai Farm Cooking School in part because they use organic ingredients they grow at their farm and also because of their popularity and high rating.  Plus you they pick you up, take you to their farm out of the city – always nice to have a little break from Chiang Mai and some new scenery for the day.  You cook I think… six different dishes… and get a selection to choose from.

curry paste

Curry Paste

Overall, it was a great day! The other folks in the class were all really personable and it was fun to spend some time and talk with an assortment of people with their own travel experiences and stories to tell.  And I learned a lot about Thai Food!  I was able to make most of the foods with some adjustments.  With these adjustments (mostly no adding anything that included sugar), some dishes tasted okay… and some in earnest were completely flat.  This class helped me to get clear that most Thai dishes simply rely on the MANY sugary sauces for their good taste.  A bit of a bummer for me, but also an eye-opener to the extent of the high sugar content of the food here.

curry

Chicken Curry

One of the highlights of the day was making our own curry paste.  We each had our own impressive mortar bowl and pestle. We added the curry ingredients and pounded away for a considerable amount of time until our paste looked like “peanut butter” as we were told. This was the basis for the curry we made later, a dish that still tasted pretty good even though I left out all of the sugary sauces used to complete the dish.

Overall they did a great job of being patient with me and adapting to my food needs and requests.  I would recommend them for someone with food sensitivities as they seem pretty adept to it.  However, the inevitable truth is that many of the dishes just don’t taste that great when you have to leave out some of the main ingredients…

That said, I now know what many of the “foreign” veggies are that I see in the supermarket and also know what they are used for – which is great!!  And I feel more informed about some basic Thai food and dishes.

Today at the JJs Organic Market, one of the regular weekly markets here in Chiang Mai, I ran into an American woman who has lived in Chiang Mai for ten years and also happens to be an organic growing expert.  One of my concerns here in Chiang Mai is that you don’t REALLY know what is organic and what isn’t – even at an “organic” market.  It was such a relief to chat with her a bit about finding organic food in Chiang Mai.  One of the challenges here, as she pointed out, is that it’s hard to really get the truth about things.  Someone may say something has no pesticides but you can’t count on the fact that they are telling the truth… which makes it difficult to eat healthy.  She pointed me towards some growers at the market she worked with personally who she could confirm are organic growers.  She also gave me some simple tips like if the veggies look kind of “bad” that is a good sign that they are grown organically.  Bug bites, for example, she suggests are a good sign when looking for organic food.

She also warned that many street markets use harsh pesticides including formaldehyde!  I do my best to stay away from traditionally grown veggies here as I know harsh pesticides are used… but had no idea about the formaldehyde!  And so the adventure of healthy eating on the international landscape continues!

I have just a little sunny day weekend left and look forward to a Thai Massage later today as the weekend sneaks away and a new workweek soon begins.

How are things in your neck of the woods?  It’s always great to hear from you!

 

Happy, Healthy New Year

9 Jan

I can feel it.  It’s a whole new year.  It may be 2016 to many of us, but here in Thailand the year is 2559 (that’s in Buddha years). It’s hard to believe that it’s January as I sit comfortably warm in my apartment with the golden sun and shiny blue sky making its regular appearance.  Yes, it’s the best time of year to be in Chiang Mai.  The cool mornings do a world of good to cool off bodies and buildings before the still steady heat of the afternoon makes its arrival.  This time of year is called “cold season.” I am surprised at the temperature range that happens now from day to day… lately morning lows are about 13 degrees C (mid-50s F) and afternoon highs nearing 30C/86F.  Because this is a tropical climate, the humidity shoots the damp cold right through you.  I understand now why the markets have been selling gloves, scarves and winter coats… it’s for those chilly morning scooter rides.  You won’t get frostbite here but in the mornings it does feel… cold…ish… in it’s own kind of way.

It feels like it’s been a busy time for me lately.  The holiday break passed by quickly.  It was a good time of personal exploration as well as some healthy R&R and sightseeing around Chiang Mai.

School has started back up again in full swing filled with the final quarter lessons and the standard assortment of extra activities.  Upon returning to school reality hit me like a brick wall, now fully realizing that this school year is slipping away in just a few short months (along with my Thai Visa…).  As I plan to depart at the end of the school year, I am now more diligently focused on tending to what might be next.

Children's Day

Children’s Day

I have also been focused intently on handling quite a variety of health-related issues.  I have felt a “push” lately to pay deeper attention to some new and long-term health issues and kick it up a notch.  I am learning more day to day about tending to the details important for me in truly sowing a life of good health. It isn’t always easy doing this in a foreign country – with different practices, customs and expectations.  It can take some extra effort and patience but I am finding that with a little creativity and some persistence, I can care for my health using natural methods at a high standard.

Recently I made a move away from grains and have been eating grain-free. The good news of this exploration is it has invited more vegetables into my life. Veggies for breakfast, veggies for lunch, veggies for dinner. The truth is, without gluten, sugar and grains… veggies are just about the best thing going.  I have enjoyed integrating more vegetables as both a source of protein and carbohydrates.  It’s an adjustment but it’s been fun expanding my veggie regiment and trying some new things… new recipes, trips to the Sunday Organic Market at JJs

"TLT" - Tempeh, lettuce and tomato

“TLT” – Tempeh, lettuce and tomato

Of course I love food, so it is truly one of my favorite past-times having healthy, simple food that works for me.  I am often collecting new healthy recipes on pinterest.  If this strikes your fancy, you can check it out here.  Just today I tried a new simple combination inspired by the BLT… it’s a lettuce wrap with organic tempeh (from the local farmers market,wrapped in banana leaves), tomato, avacado, and quinoa.  I fried up the tempeh in a little organic coconut oil, assembled the goodies and topped it off with a simple sauce I made from yogurt, a dab of organic salsa and a squirt of lime.  Not a bad easy treat for a lazy Saturday afternoon lunch.

How about your New Year?  How is life unfolding?  Any great discoveries or healthy adventures to share?  It’s always great to hear from you!

 

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