Eat tomato and cucumber salad before meals and reduce the amount of rice by half

Tomato cucumber salad

Materials:

25 tomatoes, 1 cucumber, 1/4 purple onion, 50 grams of broccoli, 2 celery, 50 grams of yogurt

Olive oil and garlic salad dressing: 4 tbsps olive oil, 1 mashed garlic, 2 tbsps lemon juice, 1 tbsp vinegar, 1 tbsp honey, a little shredded basil, a little salt

Practice:

1. Blanch and peel the tomatoes for later use.

2. Cut the cucumbers into fan shapes for later use, cut the cheese into the size of the cucumbers, and chop the onions.

3. Remove the stems of broccoli, blanch it in salt water, rinse it with ice water, drain it for later use.

4. Wash the celery, peel off the old stalks, and cut into four corners for later use.

5. Mix all the ingredients for the sauce evenly, and mix all the washed and cut ingredients evenly together.

Tip: More than 90% of the cucumbers are water, and their excellent diuretic effect can eliminate excess water in the body. In addition, it is rich in calcium and can effectively eliminate excess salt in the body. Peel and add water to fry the cucumbers into soup and drink it is particularly effective in alleviating edema symptoms. It's okay to eat it as a snack. Tomatoes are rich in calcium, which can effectively eliminate salt in the body and regulate water in the body. They are especially suitable for people whose body is prone to edema or whose kidney function is weak. Highly recommended for people who are prone to bladder inflammation. It can be eaten raw or beaten into juice. It can also be made into salads or sauces.

Roasted vegetables and mushrooms

Materials:

Various shiitake mushrooms (shiitake mushrooms, hongxi mushrooms, apricot mushrooms, etc.; 400 - 500 grams of vegetables (carrots, eggplant, pumpkin, peas, asparagus, onions, broccoli, etc.), 1 - 2 tablespoons of olive oil; a little salt and pepper.

Practice:

1. Wash and slice the mushrooms, tear the Hongxi mushrooms into small pieces, and cut the apricot mushrooms into one-bite size.

2. Cut carrots, eggplant, pumpkin, and onions into bite-size, and cut broccoli into small pieces.

3. Remove the crude fiber from the skin of the asparagus, cut it into lengths of 5 to 6 centimeters, and prepare peas in advance.

4. Add olive oil, salt, and pepper to prepare the vegetables and stir.

5. Fold tin foil paper in half, overlap both sides to form a container, and fill in the stirred vegetables.

6. Place it in a preheated 250-degree oven and bake for about 10 - 15 minutes. During the process, take out the vegetables and turn them over so that the vegetables can be evenly absorbed into the vegetable juice.

There are many vitamins, mineral trace elements, related phytochemicals, enzymes, etc. in vegetables that are effective antioxidants. Vegetables are not only low-sugar and low-salt foods, but also low-fat healthy foods.