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Instant Bashed Cucumber Pickles with Shio-Konbu and Shiso leaves

Before you jump to Instant Bashed Cucumber Pickles with Shio-Konbu and Shiso leaves recipe, you may want to read this short interesting healthy tips about How to Improve Your Mood with Food.

A lot of us have been trained to think that comfort foods are terrible and to be avoided. Sometimes, if your comfort food is a high sugar food or some other junk food, this is true. Otherwise, comfort foods can be really nourishing and good for you. There are several foods that, when you eat them, may improve your mood. When you feel a little down and are in need of an emotional boost, test out a couple of these.

Eggs, believe it or not, can be really wonderful at beating back depression. You must see to it, however, that what you make includes the yolk. When you want to cheer yourself up, the egg yolk is the most important part of the egg. Eggs, the yolks in particular, are high in B vitamins. These B vitamins are great for helping to boost your mood. This is because these vitamins improve the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Try consuming some eggs to feel better!

Now you can see that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try several of these instead!

We hope you got insight from reading it, now let’s go back to instant bashed cucumber pickles with shio-konbu and shiso leaves recipe. To make instant bashed cucumber pickles with shio-konbu and shiso leaves you need 5 ingredients and 3 steps. Here is how you do that.

The ingredients needed to make Instant Bashed Cucumber Pickles with Shio-Konbu and Shiso leaves:
  1. Prepare 2 Cucumbers
  2. Provide 1⁄2 tsp Salt
  3. You need 10 grams Shio-kombu
  4. Take 5 leaves Shiso leaves
  5. Provide 1⁄2 tsp Kombu based dashi stock granules (or kombu tea)
Instructions to make Instant Bashed Cucumber Pickles with Shio-Konbu and Shiso leaves:
  1. Pound the cucumbers with a rolling pin and cut into bite sizes. Sprinkle with salt and let it sit for about 15 minutes. When the water seeps out of the cucumbers, rinse and drain well.
  2. Cut the shiso leaves into 1 cm strips. Add to step 1 with salted kelp and konbu stock powder and mix.
  3. Done.

Chapter eight: katsuobushi, konbu, and niboshi. Chapter nine: chile peppers and Or rolling up shiso leaves around a bit of miso for an easy snack. Even before you arrive at Drizzle with shio koji instead of a sprinkling of salt or shoyu koji in place of soy sauce, to transform. This Japanese pickled plum, sliced cucumber and shiso leaf temaki makes for a delicious vegan handroll. I love to use umeboshi in sushi as they have a very sour taste that works well with other ingredients, such as cucumber and aromatic shiso leaves.

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