Pulses and barley soup 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 with all the energy we burn (energy out).
Tips for watching the energy you require in:
Enjoy a variety of foods from each of the five food groups from the amounts recommended Watch your portion sizes especially foods and drinks that are high in kilo-joules Restrict your intake of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, then choose meals or beverages that have fewer kilo-joules at other meals in the day.
Tips for watching the energy you burn:
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.
Achieving and maintaining a healthy weight is good for your general vitality and well-being and helps prevent many diseases.
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We hope you got insight from reading it, now let’s go back to pulses and barley soup recipe. To make pulses and barley soup you need 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Pulses and barley soup:
- Take 1/4 cup split lentils
- Get 1/4 cup split green gram ( Mung dal)
- You need 1/4 cup split pegion peas & skinned (toor dal)
- Prepare 1/4 cup pearled barley
- Get 1/4 cup chopped yellow bell pepper
- You need 1/4 cup chopped red bell pepper
- Use 1/4 cup chopped green onions (scallion)
- Get 1/4 cup chopped cilantro
- Prepare 4 clove chopped garlic
- Provide 1/4 cup chopped tomoato
- Get 1 salt
- You need 1 ground black pepper
Instructions to make Pulses and barley soup:
- Pressure cook the pulses until they r fully cooked
- Saute the garlic in a pan and add the rest of the vegetables to it.
- Mix both the cooked vegetables and pulses and add two cups of water. Then let it simmer for 10 to 15 mintues
- Add required amount of salt and pepper to the soup
- Finally add the finely chopped cilantro to the soup before serving
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful germs from growing and spreading. It is possible to 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.
Before starting to prepare food After touching raw foods like meat, poultry and veggies After going to 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. Keep worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods like fish, poultry and vegetables may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, like salad, fruit and bread. That is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the food won’t 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 using a chopping board or knife that you have used to prepare raw meals, unless they’ve been washed thoroughly
Buy raw fish or meat and shop at the bottom shelf of the fridge, where they can not touch or drip onto other foods
Wash, peel or cook veggies unless these are described as’ready-to-eat' on the packaging
Examine the tag
It is important to read food labels to be sure everything you are going to use was stored properly (based on some 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 state just how long you can keep the food and whether it needs to go from the fridge.
This kind of food frequently has particular packaging to help keep it fresh for longer. But it is going to go off quickly 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. For instance, you may see’eat within two days of launching' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date even if the food looks and smells nice, because it might contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. If this date runs out, it does not indicate that the food will probably be detrimental, but its flavour, texture or colour might start to deteriorate.
An exception to this is eggs, that 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 your plan is on using an egg after its best before date, make certain you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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