Black-Eye Pea and Collard Greens Soup recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in using all the energy we burn (energy out).
Strategies 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 especially foods and drinks which are high in kilo-joules Limit your intake of energy-dense or large kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, then select meals or drinks that have fewer kilo-joules at other meals in the day.
Strategies for seeing the energy you burn off:
Be active in as many ways as possible throughout the day take the stairs rather than the elevator, 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 overall vitality 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 black-eye pea and collard greens soup recipe. You can have black-eye pea and collard greens soup using 11 ingredients and 2 steps. Here is how you do that.
The ingredients needed to cook Black-Eye Pea and Collard Greens Soup:
- Take 2 cup dried Black-Eye peas
- You need 2 tbsp extra virgin olive oil
- Take 1 large yellow onion, chopped
- Prepare 2 garlic cloves, finely chopped
- Use 1/2 lb cooked chicken breast or smoked turkey, cut into small cubes (optional)
- Use 2 stalks celery, chopped
- Provide 6 cup low-sodium chicken broth
- Use 1 bunch collard greens, tough stems and ribs removed, leaves thinly sliced
- Prepare 4 carrots, chopped
- Take 1 ground black pepper to taste
- You need 1 cayenne pepper to taste
Instructions to make Black-Eye Pea and Collard Greens Soup:
- Carefully pick through peas to remove any debris or small stones and rinse well. Transfer to large bowl, cover by 3 inches with water, cover and set aside at room temperature for 8 hours or overnight; drain and rise well. I used black-eyed pea from a can. (Optional)
- Heat oil over medium heat in a large pot. Add onion garlic, chicken and celery and cook until onion is translucent, 5 to 8 minutes. Add peas and broth, bring to a boil and skim off and discard any form on the surface. Reduce heat and simmer, partially covered, until peas are tender, about 45 minutes. Add collard greens and carrots and simmer until tender, 15 to 20 minutes more. Season with salt, pepper and cayenne and serve. Serves 6
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare foods safely to help stop harmful bacteria 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. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food such as meat, poultry and vegetables After going to the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms spread bacteria more readily. Maintain worktops clean
Before you start preparing meals, it is important 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 thoroughly.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods like fish, poultry and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, such as salad, fruit and bread. This 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 murdered.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed completely first Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw fish or meat and store on the bottom shelf of this fridge where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel veggies 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 are going to use was saved properly (based on any storage instructions) and none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that say just how long you may keep the food and if it needs to go in the fridge.
This sort of food often has particular packaging to 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 keep once the packaging has been opened. By way of example, you might see’eat within two days of launching' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even if the food looks and smells fine, since it may contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. 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 longer than 28 days after they are laid. Following this date, that the quality of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and could make you ill.
If you plan to use an egg after its best before date, make certain that you only use it in dishes where it will be completely cooked, so that both white and yolk are solid, such as in a cake or as a walnut.
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