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Macrobiotic Soy Milk-Simmered Kabocha Squash
Macrobiotic Soy Milk-Simmered Kabocha Squash

Before you jump to Macrobiotic Soy Milk-Simmered Kabocha Squash recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Affected By The Foods You Decide To Eat.

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You must remember your mother and father telling you to make sure you eat your vegetables, that is simply because this is very important for a healthy body. Along with possessing a number of vitamins and minerals, you will in addition find that some vegetables also have potassium. For instance, broccoli has a lot of potassium to supply you with your daily recommended allowances. Something else you might like to try is the next time you make a salad try working with spinach as opposed to your traditional lettuce as you will find that there are a lot more nutrients that can be found in those leaves.

For those of you who want to begin living a much healthier life the tips above will be able to help you do that. Also if you cut out all the processed foods that you really should not be eating anyway, you may find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to macrobiotic soy milk-simmered kabocha squash recipe. To make macrobiotic soy milk-simmered kabocha squash you only need 5 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Macrobiotic Soy Milk-Simmered Kabocha Squash:
  1. Take 150 grams Kabocha squash
  2. Prepare 100 ml Water
  3. Get 100 ml Soy milk
  4. Take 2 tsp Maple syrup
  5. Use 1 Salt
Instructions to make Macrobiotic Soy Milk-Simmered Kabocha Squash:
  1. Roughly cut the kabocha into pieces of your desired size, and peel a sliver of skin from all the edges of each cube.
  2. Put all of the ingredients into a pot and cook over a medium heat. Then reduce and simmer on low heat.
  3. Once the liquid has completely evaporated, turn off and let the flavors meld.

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