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Before you jump to Healthy Potato Salad with Okara and Hijiki Seaweed recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.
Enjoying healthy foods tends to make all the difference in the way we feel. We are likely to feel way less gross when we increase our daily allowance of nutritious foods and reduce our consumption of junk foods. A little bit of pizza doesn’t have you feeling as healthy as consuming a fresh green salad. Choosing healthier food choices can be difficult when it is snack time. You can spend hours at the grocery store searching for the right snack foods to make you feel healthy. Here are a handful of healthy snacks which you can use when you need an instant pick me up.
When searching for a convenient nutritious snack, don’t forget about yogurt. Sometimes people decide to eat yogurt over a healthy lunch which is not the best idea. You cannot beat yogurt when it comes to a wholesome snack though. Along with calcium, it really is a good supplier of protein and vitamin B. Easily digestible, yogurt can actually help your digestive system work correctly depending upon the culture used to produce it. Yogurt combines wonderfully with nuts along with seeds. It’s an easy way to minimize sugar while still enjoying a delicious snack.
A large selection of instant health snacks is easily available. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to healthy potato salad with okara and hijiki seaweed recipe. To make healthy potato salad with okara and hijiki seaweed you need 7 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Healthy Potato Salad with Okara and Hijiki Seaweed:
- Use 2 Potatoes
- Provide 100 grams Okara
- Take 1/3 Carrot
- Provide 1 tbsp Hijiki seaweed
- You need 5 Frozen green beans
- Provide 3 tbsp or more Mayonnaise
- You need 1 1/2 tbsp or more Shiro-dashi
Steps to make Healthy Potato Salad with Okara and Hijiki Seaweed:
- Soak the hijiki seaweed in water to rehydrate. Wrap the unpeeled potatoes in plastic wrap. Microwave at 600 W for 5-6 minutes.
- Finely julienne the carrots and cut the frozen green beans into small pieces. Blanch the vegetables and hijiki seaweed in hot water for a minute and drain in a sieve.
- Roast the okara in a pan.
- Peel and mash the potatoes and combine with the ingredients from Steps 2 and 3. Season with the mayonnaise and shiro-dashi, and it's done.
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