Granat Soup (African) recipe. How 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 using all the energy we burn off (energy out).
Strategies for watching the energy you take in:
Enjoy a variety of foods from each of the five food groups from the quantities recommended Watch your portion sizes especially foods and beverages which are high in kilo-joules Restrict your intake of energy-dense or high 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 food or beverages that have fewer kilo-joules at other foods in the day.
Strategies for seeing the energy you burn off:
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 period at work Exercise frequently at least 30 minutes of moderately intense activity on most days Do more activity when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your general energy and well-being and helps prevent many diseases.
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We hope you got benefit from reading it, now let’s go back to granat soup (african) recipe. You can cook granat soup (african) using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Granat Soup (African):
- Use 2 CupsRice
- You need 2 Chicken Breast
- You need 1 1/4 Cup Peanut Butter
- Take 4 Onion
- Provide 1 Cube Chicken Broth
- Take 1 Teaspoon Tomato Paste
- Use 1 Teaspoon White Pepper
- Take 1 Tablespoon Salt (for each rice and chicken pot)
- Get 1 Tables spoon Butter (for rice)
Steps to make Granat Soup (African):
- Fry Onions till you get a beige color.
- Rice: in another pot boil the rice in a pot on the side (in a pot 3 cups of water for 2 cups of rice + 1 Tablespoon Salts +one Tablespoon Butter
- Chop Chicken to cubes and add them to the onion
- Add salt, white pepper, tomato paste, chicken broth.
- Add the water till it covers the chicken and let it boil for 15-20 minutes till it’s well cooked
- Finally add the peanut butter after 20 minutes and mix them together (stir till it gets thick)
- Add the Chilli pepper
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 germs from growing and spreading. It is possible to take some actions to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on 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 toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you will need to wash them thoroughly.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance.
Raw foods such as fish, poultry and veggies may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods 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 onto the food will not be killed.
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 that you have used to prepare uncooked food, unless they’ve been washed completely first
Buy raw fish or meat and store at the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to make sure everything you are going to use has been saved correctly (based on some storage directions ) and none of the food is past its’use by' date.
Food that goes away fast usually has storage directions on the label that say just how long you can keep the food and if it must go from the fridge.
This sort of food frequently has special packaging to help keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. By way of example, you might see’eat in two days of launching' on the label. Use by dates
You should not use any food after the’use by' date even if the food looks and smells nice, because it may contain harmful bacteria. Best before dates
When this date runs out, it does not indicate that the food will probably be harmful, but its own flavour, texture or colour may start to deteriorate.
An exception to this can be eggs, that have a best before date of no more than 28 days after they are laid. Following this date, that the caliber of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and may make you ill.
If you plan to use a egg after its best before date, make certain you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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