Carrot and Daikon Miso Soup - vegan 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 the energy we burn off (energy out).
Tips for watching the energy you take in:
Enjoy a variety of foods from each of the five food groups in the quantities recommended Watch your portion sizes especially foods and drinks that are high in kilo-joules Limit your intake of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) Should you have an energy-dense meal, then select food or drinks 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 you can 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.
Achieving and maintaining a healthy weight is good for your general energy and well-being and helps prevent several ailments.
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We hope you got benefit from reading it, now let’s go back to carrot and daikon miso soup - vegan recipe. You can cook carrot and daikon miso soup - vegan using 11 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Carrot and Daikon Miso Soup - vegan:
- Provide 1 tbsp sesame oil or neutral oil
- Take 3-4 Carrots, peeled and chopped
- Get Daikon - i used about 1/3 of a big daikon, peeled and chopped
- Get Gobo root - also known as burdock root, peeled and chopped;
- Take it discolours within milliseconds so peel then put in water with a tsp of cider vinegar. When you’re ready, slice it into matchsticks or shave as if you’re sharpening a pencil
- Prepare small piece of kombu
- You need enough water to cover the vegetables
- Provide Ginger - about a 5cm chunk, peeled and grated
- You need 1-2 tbsp white miso paste
- Use 1-2 spring onions, finely chopped
- You need some shichimi to serve - or salt, pepper and some chilli flakes
Instructions to make Carrot and Daikon Miso Soup - vegan:
- To show how much veg i used - i didn’t use quite all this chunk of daikon.
- Heat the oil in a pan (with a lid for later). Sauté the carrot, daikon and gobo for about 10 mins.
- Add enough water to cover the vegetables + the kombu. Bring to boil and then simmer (with the lid on) until the veg are tender.
- Remove the kombu.Add the ginger and miso. Mix well.
- Serve with spring onion and shichimi sprinkled on top. Enjoy 😋
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to assist stop harmful germs from spreading and growing. It is possible to take some steps to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on 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
Don’t forget to dry your hands thoroughly too, because wet hands spread bacteria more easily. Maintain worktops clean
Before you begin preparing meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, vegetables or eggs you’ll need to wash them completely.
You should change dish cloths and tea towels regularly to avoid any bacteria growing on the substance.
Raw foods such as meat, fish and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any germs that get on the food will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they have been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and store on the bottom shelf of this fridge, where they can’t touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging
Examine the tag
It’s important to read food labels to be sure everything you’re likely to use has been stored correctly (according to any storage instructions) and none of the meals is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that state how long you may keep the food and if 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 once 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, since it might contain dangerous bacteria. Best before dates
If this date runs out, it does not indicate that the food will probably be detrimental, but its own flavour, colour or texture might start to deteriorate.
An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and could make you sick.
If your plan is to use a egg after its best before date, make certain that you only use it in dishes at which it will be completely cooked, so that both yolk and white are strong, such as in a cake or even as a hard-boiled egg.
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