Pounded yam wit vegetable soup nd zobo drink recipe. The Way 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 using the energy we burn off (energy out).
Tips for seeing the energy you require in:
Enjoy many different foods from each of the five food groups in the quantities recommended Observe your portion sizes particularly foods and beverages which are high in kilo-joules Limit your intake of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, then select food or beverages that have fewer kilo-joules at other foods daily.
Strategies for watching the energy you burn off:
Be active in as many ways as possible through the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting time at work
Do more action when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your general energy and well-being and helps prevent many ailments.
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We hope you got insight from reading it, now let’s go back to pounded yam wit vegetable soup nd zobo drink recipe. You can have pounded yam wit vegetable soup nd zobo drink using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Pounded yam wit vegetable soup nd zobo drink:
- Use Fresh yam
- Use Alayyahu
- Use Onion
- Get Attaruhu
- Use Tomatoes
- Provide Dry fish
- Get Nama
- Get Palm oil
- Provide Kayan kamshi
- Provide Dandanon girki
- Use Zobo
- Get Sugar
- Use Flavour
- Get Cucumber
- Prepare Pineapple
Instructions to make Pounded yam wit vegetable soup nd zobo drink:
- Peel ur yam nd boiled it bayan ta dahu sae ki samu turminki me kyau ki kara wankewa sbd in kika daka doyan yayi fari sae ki samu wani bowl ki zuba ruwan zafi sbd u need zafi zae taimaka miki wajen kara sa doyan laushi.sae ki zuba doyan a cikin turmi ki fara dakawa kina koma dan sa tabaryarki a cikin wannan ruwan zafin za kiga ya kara laushi yana hade jikin sa sae ki sae ki kwashe
- Yadda zaki hada miyanki. Zaki yanka allayahunki da dan girma sae ki zuba masa ruwan zafi sbd color shi ya ragu nd ya danyi laushi
- Sae ayi jajjagen kayan miya da danyawa.albasa ma ayi slice nata naman ma a yanka shi kanana in an silalashi.kifin ma a bude shi sbd ana samun kwari a ciki a xuba masa ruwan zafi a wankeshi
- Sae a daura tukunya a wuta a xuba palm oil da albasa ya fara dan soyowa sae a xuba kayan miyan nan ya fara soyowa a sa kayan kamshi nd kayan dandanon a juya shi
- Sae a xuba kifin da nama a juya a rufe ya kara dan dahuwa sae a xuba wannan allayahun sae a rage wutan a barshi yayi 2-3min a kashe wutan gabadaya
- Zobo drink a xuba xobo a tukunya da ruwa a daura a wuta ya dahu in yayi sai a sauke sae ayi chopping pineapple da cucumber ayi blending nasa sae a tace su gabadaya harda zobon a zuba sugar da flavour a sa cikin freezer yayi cooling
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful germs from growing and spreading. It is possible to take some actions to help protect your own loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food such as poultry, meat and veggies After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms spread bacteria more easily. Maintain worktops clean
Before you start preparing food, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will need to wash them completely.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods like fish, poultry and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, fruit and bread. This is because these kinds of food will not be cooked before you eat them, so any germs that get onto the food won’t be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other foods Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they have been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and store on the bottom shelf of the fridge, where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to make sure everything you are going to use has been stored properly (based on some storage directions ) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that say how long you can keep the food and whether it needs to go from the refrigerator.
This kind of food frequently has particular packaging to keep it fresh for longer. But it will go off immediately once you’ve opened it. This is why the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of instance, you might see’eat in two days of launching' on the label. Use by dates
You should not use any food after the’use by' date even if the food looks and smells nice, because it may contain harmful bacteria. Best before dates
If this date runs out, it does not mean that the food will be harmful, but its own flavour, colour or texture may start to deteriorate.
An exception to this is eggs, which have a best before date of no more than 28 days after they are laid. After this date that the quality of the egg will deteriorate if any salmonella germs are found, they can multiply to high levels and could make you sick.
If you plan to use a egg after its best before date, be sure that you only use it in dishes at which it will be fully cooked, so that both white and yolk are solid, such as in a cake or as a walnut.
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