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Before you jump to Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids recipe, you may want to read this short interesting healthy tips about Foods That Are Helpful To Your Heart.
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Believe it or not, beans are really great for the health of your heart. Sure, the after-effects of ingesting beans may not be the best for your nose, but they are extremely healthy for you. This does not mean, however, that just eating beans will make your heart be much healthier or counterbalance the effects of unhealthy foods you might be eating. What is true, though, is that putting green beans on your green salad instead of chicken or eating soy burgers instead of beef hamburgers is a great course of action to take. The good news is that beans are delicious–good enough that you might not miss the meat.
There are lots of foods that you can consume that are great for your body. The truth is that everything that we’ve mentioned here can help your body in lots of different ways. These foods are essentially great for the heart, however. Try incorporating these healthy foods in your diet each day. Your heart will thank you for it!
We hope you got benefit from reading it, now let’s go back to macrobiotic kabocha squash vegetable soup & curry for kids recipe. You can have macrobiotic kabocha squash vegetable soup & curry for kids using 19 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids:
- Take 1 thumb's worth Ginger (finely chopped)
- Provide 1 piece Garlic (grated or minced)
- Get 1 Bay leaf
- Prepare 1/2 Onion (cut into wedges)
- Prepare 1 sheet Kombu (5 x 5 cm square)
- Get 6 cm Carrot (diced into 1 cm cubes)
- You need 5 cm Daikon radish (diced into 1 cm cubes)
- Take 2 small Potatoes (diced into 1 cm cubes)
- Provide 3 tbsp Japanese barnyard millet (rinsed through a tea strainer)
- Use 3 cm to 4 cm Lotus root (diced into 1 cm cubes)
- Prepare 2 leaves Cabbage
- Get 1/4 Kabocha squash (cut as shown in the photo)
- You need 1 enough to cover the vegetables Water
- Take 100 ml to 200 ml ○Soy milk (adjust to preference)
- You need 1 tsp ○White miso
- Take 1 tsp ○Vegetable soup stock (optional)
- Provide 1/2 tsp ○Salt
- Get 1 ○White and black pepper, as needed
- You need 1 Curry powder (to make curry for kids), to taste
Instructions to make Macrobiotic Kabocha Squash Vegetable Soup & Curry for Kids:
- Put all the vegetables in a pot in the order listed.
- Cut the kabocha squash into big pieces and layer them on top of the vegetables. (Since the kabocha squash can be used for other dishes, I steam more than necessary. With this size, I can adjust how the kabocha squash are cooked through.)
- After layering the ingredients in the pot in the order listed, then covering them with water, bring to a boil on medium heat. Reduce to low heat after it comes to a boil and let sit for 15-20 minutes.
- When the vegetables are cooked through and the Japanese barnyard millet becomes soft, add all ○ ingredients and warm it up. (Make sure not to bring it to a boil, since the soy milk will become clumpy!)
- Take out 4 pieces of kabocha squash and some of your favorite vegetables out of the pot and set aside.
- In a mixer, blend all the other ingredients left in the pot (the ones kids tend to dislike) to a potage. (I steamed the excess kabocha squash to use for a dessert dish.)
- Cut the vegetables your kids like to eat into bite-sized pieces and place them in the soup when serving. Then it is ready!
- Use the reserved kabocha squash to make a kabocha squash salad or a Kabocha Pudding: https://cookpad.com/en/recipes/155170-easy-macrobiotic-kabocha-squash-pudding . You can use it for many other dishes!
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 bacteria from growing and spreading. You can take some actions to help protect your own family from the spread of harmful bacteria.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods such as poultry, meat and veggies After visiting the bathroom After touching the bin after touching pets
Don’t forget to wash your hands thoroughly too, because wet palms disperse bacteria more readily. Maintain worktops clean
Before you start preparing meals, 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 want to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to avoid any bacteria growing on the substance. Independent raw foods from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any germs that get on the meals won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw meals, unless they have been washed completely
Cover raw meat or fish 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, peel or cook veggies unless these are called’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to make sure everything you’re going to use was saved correctly (according to any storage instructions) 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 how long you can keep the food and whether it needs to go from the fridge.
This kind of food often has particular packaging to help keep it fresh for longer. But it is going to go off immediately once you’ve opened it. This is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. For example, you might see’eat in two days of opening' on the label. 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 harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than safety. When this date runs out, it doesn’t indicate that the food will be detrimental, but its flavour, texture or colour might start to deteriorate.
An exception to that can be eggs, which have a best before date of no more than 28 days after they are laid. After this date, that the caliber of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and could make you sick.
If your plan is to use a egg after its best before date, be sure you only use it in dishes where it will be completely cooked, so that both yolk and white are solid, like in a cake or even as a hard-boiled egg.
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