Lovely senior life

[For Seniors] Making Snacks in Nursing Homes: A Collection of Easy Recommended Recipes

Social worker / Care workermoko
My name is Moko, a mother of three who admired my mother and worked in the care industry as a care worker and as a medical social worker (MSW) in a hospital. I will be drawing on my previous experience to write mainly about caregiving. Thank you in advance.
Worked as a certified care worker for 17 years.Nanaka
I’ve been working as a certified care worker for 17 years. I’m Nanaka, a caregiving web writer. I decided to pursue this profession because I wanted a job that would help people. Having worked in day care for many years, I’ve experienced a wide variety of recreational activities. Exercise set to music, in particular, always created a cheerful atmosphere and was very well received. I’d be delighted to continue delivering writing that resonates with readers through caregiving-related articles. Thank you for your support.

Eating snacks makes you feel happy, doesn’t it?

So why not incorporate snack-making into recreation activities at day services and senior care facilities?

Because older adults have a wide range of physical and mental conditions, there may be times when using fire or knives isn’t possible.

In such cases, recipes that use a microwave or oven, or ones that just require mixing and setting, are recommended.

They’re easy and safe to try, so many people can enjoy them.

Have the seniors share the tasks little by little, with care staff watching over and supporting as needed.

And at the end, how about everyone chatting together and enjoying a lovely tea party?

For Seniors: Making Snacks at Nursing Homes. A Collection of Easy Recommended Recipes (111–120)

Soy milk and carrot mousse

Kakamigahara City Frailty-Prevention Snack: FraCafe “Soy Milk Carrot Mousse”

Soy milk and carrot mousse

Here’s how to make a gentle, smooth-to-swallow soy milk carrot mousse.

You’ll need soy milk, heavy cream, carrot puree, sugar, agar, and water.

Put the sugar and agar in a saucepan and mix, then add the remaining ingredients.

Stir well and heat over a low to medium flame, stirring as you go, until just before it comes to a boil.

Divide into containers and chill to set.

Arrange the containers in an ice-water bath to cool more quickly.

Once set, top with whipped cream and mint leaves if you like, and your carrot mousse is ready.

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Soy milk shiratama with kinako and kuromitsu

[Senior Recreation] Rec Craftsman Series Part 169: Soy Milk Shiratama with Kinako and Kuromitsu

Soy milk shiratama with kinako and kuromitsu

Shiratama sweets are popular with people of all ages, from children to adults.

Here’s a very simple shiratama treat: soy milk shiratama with kinako and kuromitsu.

As the title suggests, you only need four ingredients: soy milk, shiratama flour, kinako, and kuromitsu.

Mix the shiratama flour with the soy milk, pinch off bite-size pieces, and drop them into boiling water to form dumplings.

Let them cool slightly, plate them, then drizzle with kuromitsu and sprinkle with kinako to finish.

You can use store-bought kuromitsu and add as much as you like.

It’s a highly recommended snack known for its delightfully chewy texture.

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transparent cake

[Only 2 Ingredients] Just mix and chill! How to make a transparent cake! / [syun cooking]

transparent cake

Here’s an eye-catching idea for a transparent cake.

As the name suggests, this cake lets you see right through the inside.

The “sponge” is actually made with gelatin, so you can easily make it by simply mixing and chilling.

It looks beautiful topped with fruit, and you can also embed fruit inside.

There are many ways to decorate it, so try coming up with your own original design.

Note that gelatin takes time to set in the fridge, so keep that in mind.

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White bread mille-feuille

[Senior Recreation] Rec Craftsman Series Part 212: “Sliced Bread Mille-Feuille”

White bread mille-feuille

How about making “sandwich bread mille-feuille” for a snack activity? It’s lower in calories than pastry dough and easy for seniors to eat.

Trim the crusts off 8- or 10-slice sandwich bread, roll the slices flat with a rolling pin, and sprinkle with sugar.

Lightly toast the bread, cut each slice into thirds, and top two of the pieces with whipped cream and your choice of fruit.

Finally, stack all three pieces and dust with powdered sugar—that’s it! Its attractive appearance should also make it a hit with seniors.

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Milk Azuki Jelly

I’m going to make a two-layer milk and red bean jelly. #makingSnacks #homemadeSnacks #snackRecipe #jellyRecipe #redBeanRecipe #milkJelly

Milk Azuki Jelly

Here’s an idea for a refreshing, smooth milk-and-azuki jelly.

It’s a jelly based on sweet red bean paste, but it isn’t overly sweet and is easy to eat.

It would likely pair well with tea or coffee! The cooking process is simple too—mostly simmering and using a hot-water bath.

That makes it easy to remember the recipe and suggest it when you suddenly feel like making something.

By the way, the texture and sweetness will change depending on whether you use smooth koshian or chunky tsubuan.

Choose your favorite and give it a try!

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Pear Tarte Tatin

Not apples but pears make it easy! How to Make Pear Tarte Tatin [How to Make Pear Tart Tatin]

Pear Tarte Tatin

This is a recipe for a tarte Tatin you can make using only a frying pan, packed with pears.

For the tart base, finely crush biscuits and mix thoroughly with melted butter and milk until it comes together.

Press it flat onto a plate the same size as your frying pan and chill it in the refrigerator.

In the frying pan, dissolve sugar with a little water to make a caramel sauce.

Once it thickens, add butter, then add the cut pears and some sugar, cover with a lid, and simmer for about 1 hour.

Remove the lid and simmer a bit longer until slightly thickened, place the tart base on top, let it sit for a while, then flip it over to finish the tarte Tatin.

It tastes best well chilled.

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warabi mochi (bracken-starch jelly dessert)

[So easy at home] How to make the cool summer sweet “warabi mochi”

warabi mochi (bracken-starch jelly dessert)

Authentic warabi mochi is made with bracken starch, but this version is a simpler warabi mochi you can make with ingredients you likely have at home.

The main ingredient is potato starch.

Put potato starch, sugar, and water in a pot, mix well before turning on the heat, then cook while stirring.

Keep stirring until it thickens and turns translucent, then gather it into one mass and transfer it into ice water.

In the ice water, cut it into bite-sized pieces, drain well, plate, and top with kinako (roasted soybean flour) and kuromitsu (brown sugar syrup).

Using a nonstick (fluororesin-coated) pot makes it easier to bring together.

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