Tomato and cucumber salad
Materials:
25 tomatoes, 65438 cucumbers +0,65438 purple onions+0/4,50g broccoli, 2 celery, 50g raw mozzarella cheese.
Olive oil garlic salad dressing: 4 tablespoons olive oil, 1 garlic paste, 2 tablespoons lemon juice, 1 vinegar, 1 honey, a little chopped basil and a little salt.
Exercise:
1 blanch the tomatoes and peel them for later use.
2 cut the cucumber into fan-shaped pieces, cut the cheese into the same size as the cucumber, and chop the onion.
Blanch the three stems of broccoli with salt water, then rinse with ice water and drain for later use.
Wash celery, cut into old terrier and cut into quadrangles for later use.
5 Mix all the ingredients of the sauce evenly, and mix all the washed and cut ingredients evenly.
It is suggested that more than 90% of cucumber is water, and diuresis can eliminate excess water in the body. In addition, the calcium content is rich, which can effectively eliminate excess salt in the body. Peeling cucumber and decocting it in water are particularly effective in relieving edema symptoms. It is also ok to eat as a snack. Tomatoes are rich in calcium, which can effectively eliminate salt in the body and regulate water in the body, especially suitable for people who are prone to edema or weak renal function. Highly recommended for people who are prone to bladder inflammation. It can be eaten raw, made into juice, or made into salad or sauce.
Roasted vegetables and mushrooms
Materials:
All kinds of mushrooms (shiitake mushrooms, red mushrooms, Pleurotus eryngii, etc. ); Vegetables (carrots, eggplant, pumpkins, peas, asparagus, onions, broccoli, etc. ) 400? 500 grams, olive oil 1? 2 tablespoons; A little salt and pepper.
Exercise:
1. Wash and slice mushrooms, tear Hongxi mushrooms into small pieces, and cut Pleurotus eryngii into bite-sized pieces.
2. Cut carrots, eggplant, pumpkin and onion into bite sizes, and cut broccoli into small pieces.
3. Remove the crude fiber from the asparagus epidermis, cut it into 5-6 cm lengths, and prepare peas in advance.
4. Prepare the prepared vegetables, add olive oil, salt and pepper and stir.
5. Fold the foil paper in half, put the two sides in a container, and add the stirred vegetables.
6. Bake in an oven preheated to 250 degrees for about 10 ~ 15 minutes. In this process, take the vegetables out and turn them over, so that the vegetables can absorb the vegetable juice evenly.
Vegetables contain a variety of vitamins, minerals, trace elements and related phytochemicals and enzymes, which are effective antioxidants. Vegetables are not only low-sugar and low-salt foods, but also low-fat healthy foods.