White Bean And Kale 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 all the energy we burn off (energy out).
Strategies for watching the energy you require in:
Enjoy a variety of foods from each of the five food groups from the amounts recommended Observe your portion sizes especially foods and drinks which are high in kilo-joules Restrict your consumption of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, choose meals or beverages that have fewer kilo-joules in other foods in the day.
Strategies for seeing the energy you burn:
Be active in as many ways as possible through the day take the stairs rather than the lift, 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 action when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your general energy and well-being and helps prevent several diseases.
Before you jump to White Bean And Kale Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Great Product And Can In Addition Be Beneficial For Your Health.
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We hope you got insight from reading it, now let’s go back to white bean and kale soup recipe. You can have white bean and kale soup using 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to prepare White Bean And Kale Soup:
- Take 1 bunch Dinosaur kale
- Get 1 1/2 cup Dried white beans
- Get 3 medium yukon gold potatoes
- You need 1 Leek
- Use 1 medium white onion
- Prepare 2 quart Stock (i used better than bouillon)
- Use 1 Dried thyme
- Take 1 Dried basil
- Provide 1 Dried rosemary
- Use 1 Dried sage
- Prepare 1 Sea salt
- Provide 1 Black pepper
Steps to make White Bean And Kale Soup:
- Power soak beans by boiling for 1 hour.
- Drain beans
- Add beans and stock to pressure cooker. Put on high heat until pressure is reached.
- Once up to pressure, turn down to medium-low and cook for approximately 1 hour.
- While waiting for the pressure to drop, chop onion, potatoes, leek and kale.
- Sautée onions over medium-high heat.
- Once pressure has dropped, transfer beans and stock into a large soup pot.
- Add sauteed onion, leeks, potatoes, kale and dried herbs/seasoning.
- Add water as needed.
- Simmer until potatoes are fully cooked.
- Add to bread bowl.
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 actions to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw food such as meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods like fish, poultry and vegetables may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, such as salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any germs that get on the food will not be killed.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare raw food, unless they’ve been washed thoroughly first
Buy raw fish or meat and store at the bottom shelf of the fridge where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to make sure everything you’re going to use was saved properly (based on any storage directions ) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that say how long you may keep the food and if it must go in the fridge.
This sort of food often has special packaging to help keep it fresh for longer. But it will go off immediately once you’ve opened it. For instance, you might see’eat within two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even when the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
When this date runs out, it does not mean that the food will probably be detrimental, but its own flavour, colour or texture might start to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and could make you sick.
If your plan is on using a egg after its best before date, make sure you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are strong, like in a cake or as a walnut.
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