Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs) recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is all about balancing the energy we take in using all the energy we burn off (energy out).
Strategies for seeing the energy you take in:
Enjoy many different foods from each of the five food groups in the quantities recommended Observe your portion sizes especially foods and drinks that are high in kilo-joules Restrict your consumption 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 choose meals or drinks that have fewer kilo-joules in other foods in the day.
Strategies for seeing the energy you burn off:
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 time on the job
Do more activity when you consume more kilo-joules.
Achieving 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 benefit from reading it, now let’s go back to ash-e-anar (split peas and pomegranate soup with meatballs) recipe. To make ash-e-anar (split peas and pomegranate soup with meatballs) you only need 16 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
- You need 250 g chicken breast (minced)
- Get 3 cups yellow split peas
- Prepare 2 cups chicken stock
- Provide 1 cup fresh parsley (chopped)
- Prepare 1 cup fresh mint (chopped)
- Get 4 cloves garlic (minced)
- Provide 1 medium onion (halved and minced)
- Provide 6 tbsp pomegranate molasses
- Take 1 tbsp turmeric powder
- Use 1/2 tbsp ground black pepper
- Get 2 tsp fennel seeds
- Get 1 tsp cayenne pepper
- Use 1/2 tsp salt
- Prepare 1/2 tbsp chicken bouillon
- Provide 5 cups water
- Get 3 tbs olive flaxseed oil
Instructions to make Ash-E-Anar (Split Peas And Pomegranate Soup With Meatballs):
- On a heated pan or pot, add a tablespoon oil, toss in half the onion and fry until translucent. Add garlic and fry for about 2 minutes.
- Add the split peas and stir for 2 minutes. Add the turmeric, fennel seeds, cayenne, chicken bouillon, chicken stock and water. Cover and bring to a boil, reduce heat to low and allow to simmer for 1 hour 10 minutes.
- Combine the chicken breast, mint, parsley, onion, salt, black pepper and stir until well incorporated. Shape into small round balls (about 12 small balls). Add 2 tbsp oil in a heated pan and toss in the meatballs until they’re browned on each sides (about 8 minutes).
- Add the pomegranate molasses and meatballs to the cooking pot in step 2 (after the simmering time has been exhausted). Stir, cover and continue to simmer for additional 20 minutes.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to assist stop harmful germs from spreading and growing. You can 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 easily spread bacteria around the kitchen and onto food.
Before beginning to prepare food After touching raw foods like meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet hands spread bacteria more readily. Keep worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you will want to wash them completely.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods such as meat, fish 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 kinds of food won’t be cooked before you eat them, so any bacteria that get on the food will not be murdered.
To help prevent bacteria from spreading:
Don’t 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 food, unless they’ve been washed completely first
Cover raw meat or fish and store 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 called’ready-to-eat' on the packaging
Check the tag
It is very important to read food labels to be sure everything you are going to use was saved properly (based on any storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that say how long you can keep the food and whether it must go from the fridge.
This kind of food frequently has special packaging to keep it fresh for more. But it is going to go off immediately once you’ve opened it. By way of instance, you might see’eat in two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells nice, since it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. If this date runs out, it doesn’t indicate that the food will be harmful, but its own flavour, texture or colour might begin to deteriorate.
An exception to this is eggs, that 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 and if any salmonella germs are present, they could multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, make certain you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, like in a cake or even as a hard-boiled egg.
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