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Before you jump to Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.
Healthy and balanced eating helps bring about a feeling of well being. When we eat more healthy snacks and a smaller amount of the detrimental ones we usually feel much better. A salad allows us to feel a lot better than a piece of pizza (physically anyway). This can be a problem, nonetheless, when it comes to eating between goodies. Shopping for goodies can be a struggle because you have so many options. There’s nothing like one of these simple healthy foods when you need an energy-boosting treat.
One of the most popular treats is yogurt. Eating fat free yogurt in place of a wholesome larger lunch just isn’t a good idea. Low fat yogurt would make a wonderful snack, nevertheless. It is made up of tons of calcium, proteins, and B vitamins. Easily digestible, yogurt can even help your gastrointestinal system work properly depending upon the culture used to create it. Fast hint: pick unsweetened yogurt and add walnuts or flaxseeds. This reduces your sugar absorption without reducing the taste of your snack.
A large assortment of instant health snacks is easily accessible. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to enoki mushrooms and cucumber with umeboshi flavored ponzu dressing recipe. You can cook enoki mushrooms and cucumber with umeboshi flavored ponzu dressing using 5 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing:
- Provide 100 g (3.5 oz) Enoki mushroom
- Get 1 Japanese cucumber
- You need 1 Umeboshi
- Use 3 tbsp ponzu
- Get Dried bonito flakes (as desired)
Steps to make Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing:
- Remove the very bottom (dirt) of enoki mushroom and cut them in half (lengthwise). Boil them until soft. (2-3 mins) and let them cool to room temperature.
- Peel cucumber but not completely so some skin is left on and slice them diagonally.
- Cut sliced cucumber in strips.
- In a small bowl, mash umeboshi and add ponzu. Mix well.
- Add cooled mushrooms and cucumber. Mix well till evenly flavored. Cool in fridge.
- Place a pinch of bonito flakes on top when serving.
- FYI - Ponzu dressing bought at Mitsuwa supermarket, Japanese store in San Jose.
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