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Before you jump to Nappa Cabbage and Mustard Green Ohitashi recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.
Healthy and balanced eating helps bring about a feeling of wellness. Increasing our daily allowance of well balanced meals while reducing the intake of unhealthy ones contributes to a more wholesome feeling. Eating more fresh vegetables helps you feel better than eating a portion of pizza. This is usually a problem, however, with regards to eating between meals. Finding snacks that really help us feel better and increase our stamina often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these healthy foods when you need an energy-boosting treat.
Certain foods made from whole grains are excellent for a fast snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for the afternoon meal. Eating on the run can be healthier with wholesome chips and crackers. Choosing whole grain snacks is always far better than eating the highly processed grains we commonly obtain in our grocery stores.
You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to nappa cabbage and mustard green ohitashi recipe. To cook nappa cabbage and mustard green ohitashi you only need 8 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Nappa Cabbage and Mustard Green Ohitashi:
- You need 150 g Nappa cabbage
- Take 50 g mustard greens
- Provide 1 tsp miso
- Prepare 1 tsp mayonaise
- Get 1 tsp soy sauce
- Take 1 tsp sugar
- Take 1 tsp rice vinegar
- You need 1 tsp white sesame seeds
Steps to make Nappa Cabbage and Mustard Green Ohitashi:
- Slice the nappa cabbage into 1cm thick pieces. Cut mustard greens to about 4 cm in length.
- Boil water in a pot with a pinch of salt. Put in all the vegetables and boil for less than one minute. Take out and drain for a while.
- Mix the miso, mayonnaise, soy sauce, sugar, rice vinegar and sesame seeds to make the sauce.
- When the vegetables have cooled, squeeze them to get rid of the excess water. Put into a bowl, add the sauce and mix well.
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