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Before you jump to Persimmon and Chrysanthemum Leaf Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Opting to eat healthily provides great benefits and is becoming a more popular way of living. There are a number of illnesses related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. Even though we’re constantly being encouraged to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. Most likely, a lot of people think that it takes a lot of work to eat healthily and that they will have to drastically change their way of life. It is possible, however, to make a few small changes that can start to make a difference to our everyday eating habits.
Initially, you will need to be extremely careful when you are shopping for food that you don’t unthinkingly put things in your cart that you no longer wish to eat. For example, did you ever think to check how much sugar and salt are in your breakfast cereal? A good healthy substitute can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy at the start of the day. If you’d rather not eat oatmeal on its own, try mixing in fresh fruits that can supply you with other healthy nutrients and as such, one simple change to your diet has been achieved.
As you can see, it is easy to begin making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to persimmon and chrysanthemum leaf salad recipe. To make persimmon and chrysanthemum leaf salad you need 5 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Persimmon and Chrysanthemum Leaf Salad:
- Provide Chrysanthemum leaves
- Provide Persimmon
- You need to sprinkle Walnuts (optional)
- Get Ponzu
- Prepare Sesame oil
Instructions to make Persimmon and Chrysanthemum Leaf Salad:
- Remove the chrysanthemum leaves from the stalks, chop into bite-sized pieces, then soak in water.
- Thinly slice the persimmon into 5 mm wedges.
- Make a dressing of ponzu and sesame oil, and toss the chrysanthemum leaves and persimmon together.
- Lightly chop up walnuts and scatter on top.
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