Pounded yam with egusi 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 (energy out).
Strategies for seeing the energy you take in:
Enjoy a variety of foods from each of the five food groups from the quantities recommended Observe your portion sizes especially foods and beverages which 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 eating out) Should you have an energy-dense meal, choose meals or drinks that have fewer kilo-joules in other meals in the day.
Strategies for watching the energy you burn:
Be active in as many ways as possible through the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting period on the job Exercise regularly at least 30 minutes of moderately intense activity on most days Do more activity when you consume more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall energy and well-being and helps prevent several diseases.
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Another thing quite a lot of you may possibly like relating to this product is that it can actually increase weight loss due to the point that it increases your metabolism. Simply because coconut oil burns so quickly inside your body and offers you energy, and also speeds up your metabolism you will find the you can burn off calories three times as fast. This is in fact great news for anybody has ever had difficulties trying to lose weight or for men and women that are trying to lose some weight quicker. And for people were trying to lose some weight but feel sluggish all the time due to this, you will see that coconut oil ends up providing you with more energy because it is increasing your metabolism.
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We hope you got benefit from reading it, now let’s go back to pounded yam with egusi soup recipe. To make pounded yam with egusi soup you only need 14 ingredients and 2 steps. Here is how you achieve that.
The ingredients needed to cook Pounded yam with egusi soup:
- Get 1 tuber of yam
- Prepare 50 ml palm oil
- Get #200 ugu leave
- Take #200 egusi
- Get 10 pieces fried chicken
- Use 1 medium size onion
- Prepare 7 pieces bonnet
- Get 4 pieces tomatoes
- Get 2 pieces pepper
- You need 7 seasoning cubes
- Provide 1/2 teaspoon salt
- You need Curry powder
- Use Dried thyme
- Provide #100 crayfish
Instructions to make Pounded yam with egusi soup:
- Cut the yam, wash and let it cook, when it is done bring it down from fire and pound in a peston and mutter.
- Great the onion, tomatoes, bonnet and pepper, stir fry with palm oil, add the egusi, fried chicken and cray fish, reduce the flame to let it cook gently, add the ugu leave, curry powder, thyme, seasoning cubes and salt to taste. Allow it to cook for 5 - 7 minutes.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to assist stop harmful bacteria from growing and spreading. You can take some actions to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly with soap and warm water:
Before starting to prepare food After touching raw foods like 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 hands spread bacteria more easily. Keep worktops clean
Before you begin preparing food, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you will want to wash them thoroughly.
You should shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods like fish, poultry and vegetables may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any bacteria that get on the meals will not be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed completely first
Buy raw fish or meat and shop at the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the tag
It is very important to read food labels to make sure everything you’re likely to use has been saved properly (based on any storage directions ) and that none of the food is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that say how long you can keep the food and if it must go from the refrigerator.
This kind of food often has particular packaging to help keep it fresh for more. But it will go off quickly as soon as you’ve opened it. For instance, you may see’eat within two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date, even if the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
The’best before' dates marked on many foods are more about quality than security. When this date runs out, it doesn’t indicate that the food will probably be harmful, but its flavour, colour or texture might 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, that the quality of the egg will deteriorate if any salmonella germs are present, they could multiply to high levels and could make you ill.
If your plan is to use an egg after its best before date, be certain you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are strong, like in a cake or as a hard-boiled egg.
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