Pounded yam and 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 using the energy we burn off (energy out).
Strategies for watching the energy you take in:
Enjoy a variety of foods from each of the five food groups in the amounts recommended Watch your portion sizes particularly foods and drinks which are high in kilo-joules Limit your consumption of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, then select food or drinks that have fewer kilo-joules in other foods daily.
Strategies for watching the energy you burn:
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 period on the job
Do more action when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall energy and well-being and helps prevent many ailments.
Before you jump to Pounded yam and egusi soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Wonderful Product And Can Also Be Advantageous For Your Health.
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We hope you got benefit from reading it, now let’s go back to pounded yam and egusi soup recipe. To make pounded yam and egusi soup you only need 9 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Pounded yam and egusi soup:
- Provide Yam
- Take Palm oil
- Use Spinach
- Prepare Egusi
- You need Meat
- Get Seasoning
- Prepare Spices
- You need Onions
- Get Blended scotch bonnet
Steps to make Pounded yam and egusi soup:
- Peel yam and boil in water until soft
- Pound in a clean mortar until it gets sticky
- For your egusi soup, wash meat and add to cooking pot, add a desired amount of water, spices, onions and seasoning. Cook until soft
- In another pot, add palm oil and onions fry lightly then add blended scotch bonnet and fry for another 5minutes
- Add spices, seasoning and onions, then grind your egusi, add a little amount of water and form a thick paste. Drop tiny balls of egusi into pot until it finishes. Cover and allow for 5mins
- Then add meat stock and meat stir and allow for a minute. Wash spinach and chop into tiny bits then add to pot. Cook at a very low heat for 4-5minutes and serve
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful bacteria from growing and spreading. You can take some steps to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as meat, poultry and vegetables After visiting the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet palms spread bacteria more easily. Keep worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, vegetables or eggs you will need to wash them completely.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Independent raw foods from ready-to-eat food
Raw foods like fish, poultry and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, like salad, bread and fruit. That is because these types of food won’t be cooked before you eat them, so any germs that get on the meals will not be murdered.
To help stop bacteria from spreading:
Do not let raw food such as meat, fish or veggies touch other food Do not prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed completely Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw fish or meat and store at the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Check the label
It is very important to read food labels to make sure everything you’re likely to use was saved properly (based on some storage instructions) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that state just how long you may keep the food and whether it must go from the refrigerator.
This sort of food frequently has particular packaging to help keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. For instance, you may see’eat within two days of launching' on the tag. Use by dates
You should not use any food after the’use by' date, even if the food looks and smells fine, because it may contain harmful bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. If this date runs out, it doesn’t indicate that the food will probably be detrimental, but its own flavour, colour or texture may begin to deteriorate.
An exception to that is eggs, that have a best before date of no more than 28 days after they are laid. After this date, the quality of the egg will deteriorate and if any salmonella bacteria are present, they can multiply to high levels and could make you ill.
If you plan on using an egg after its best before date, make certain you only use it in dishes at which it’s going to be completely cooked, so that both yolk and white are solid, like in a cake or as a walnut.
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