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Before you jump to Avocado and Hijiki Seaweed Yuzu Pepper Paste Salad recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is nowadays a good deal more popular than it used to be and rightfully so. Poor diet is one factor in health problems such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get us to follow a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most likely, most people believe that it takes a great deal of work to eat healthily and that they will need to drastically alter their lifestyle. In reality, though, simply making a few small changes can positively affect day-to-day eating habits.
Initially, you must be extremely careful when you are shopping for food that you don’t unthinkingly put things in your basket that you no longer want to eat. As an example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before getting it? Consuming a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.
As you can see, it’s not hard to start incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to avocado and hijiki seaweed yuzu pepper paste salad recipe. You can have avocado and hijiki seaweed yuzu pepper paste salad using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Avocado and Hijiki Seaweed Yuzu Pepper Paste Salad:
- Use 1 Avocado
- Provide 2 tbsp Dried hijiki seaweed
- Use 120 grams Mixed cooked beans
- Provide 1 1/2 tbsp ◎ Soy sauce
- Take 2 tsp ◎ Sugar
- You need 1 tsp ◎ Yuzu pepper paste
Instructions to make Avocado and Hijiki Seaweed Yuzu Pepper Paste Salad:
- Soak the hijiki seaweed in plenty of water until it has reconstituted, then rinse and drain the excess water.
- Cut avocado in half, pit the seed, peel and cut into 1.5 cm cubes.
- Strain the liquid from the mixed beans.
- Combine the ◎ ingredients.
- Combine the hijiki, avocado and mixed beans, and dress with Step 4.
- Transfer to a serving dish.
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