Winter soup recipe. How to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is about balancing the energy we take in with the energy we burn off (energy out).
Tips for watching the energy you take in:
Enjoy many different foods from each of the five food groups from the amounts recommended Watch your portion sizes especially foods and beverages that are high in kilo-joules Limit your consumption of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, then choose meals or drinks that have fewer kilo-joules at other meals in the day.
Strategies for watching the energy you burn off:
Be active in as many ways as you can throughout the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting time on the job Exercise regularly at least 30 minutes of moderately intense activity on most occasions Do more activity when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your general energy and well-being and helps prevent several diseases.
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We hope you got insight from reading it, now let’s go back to winter soup recipe. You can have winter soup using 11 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Winter soup:
- Use 3 mugs of brown beans(cooked)
- Use 5 litres water
- You need 2 large carrots, peeled and chopped
- Provide 1 large green pepper, chopped
- You need 1 large onion, chopped
- Take 250 g chicken feet, cleaned
- You need 1 sachet benny spice
- You need to taste Salt
- Prepare 4 tbsps olive oil
- Get 1 handful fresh chomolia
- Use 250 g macaroni
Instructions to make Winter soup:
- Pour cooked beans in the food processor to grind pour water and sift pour into the pot and start cooking
- Add chicken feet, chopped carrots and onion
- Chop chomolia wash it well and add to the pot
- Add salt, benny spice and macaroni
- Pour oil and green pepper then simmer for 10 minutes
- Ready to serve
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful germs from growing and spreading. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food such as poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands spread bacteria more easily. Keep worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them completely.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods such as fish, poultry and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the food will not be killed.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed completely first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and shop on the bottom shelf of this fridge, where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It’s very important to read food labels to be sure everything you are going to use has been stored correctly (according to some storage directions ) and that none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that state just how long you can keep the food and whether it needs to go in the refrigerator.
This kind of food frequently has particular packaging to help keep it fresh for more. But it will go off immediately as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. By way of instance, you might see’eat in two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even when the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
If this date runs out, it does not indicate that the food will be detrimental, but its flavour, texture or colour may begin to deteriorate.
An exception to this can be eggs, which have a best before date of no longer than 28 days after they are laid. After this date, the quality of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and may make you sick.
If your plan is to use a egg after its best before date, be sure you only use it in dishes at which it will be fully cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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