This video by MoonyKitchen showcases a variety of healthy recipes to help with weight loss, including a vegetable salad with homemade dressing, a simple vegetable soup, a veggie ragu sauce, a grilled vegetable breakfast, and several other dishes incorporating nutritious ingredients like feta cheese, kale, and green leafy vegetables. The video emphasizes the importance of using organic and pesticide-free produce, minimizing nutrient loss during cooking, and combining different vegetables to maximize nutritional benefits.
Here are the key facts extracted from the text:
1. Finely chop 1/2 carrot with a knife or a food processor.
2. Cook chopped carrots in a container for 30-40 seconds.
3. Place cooked carrots in a salad bowl.
4. Buy broccoli that has not turned yellow or black in the buds and broccoli stems that have not changed color.
5. Chop the broccoli buds and cook in a microwave for 20 seconds each, twice.
6. Finely chop 1/4 onion.
7. Cut cherry tomatoes into bite-sized pieces.
8. Use bottled chickpeas, but it's better to boil organic chickpeas.
9. Add 6 tablespoons of olive oil to the salad dressing.
10. Add 2 tablespoons of fresh lemon juice to the salad dressing.
11. Add 2 tablespoons of allulose to the salad dressing.
12. Add 1/2 tbsp whole grain mustard to the salad dressing.
13. Add a pinch of salt to the salad dressing.
14. Mix the salad dressing and pour it over the salad.
15. Carrots are rich in beta carotene.
16. Cut the carrot into 1cm pieces for the vegetable soup recipe.
17. Cut the onion into similar sizes for the vegetable soup recipe.
18. Broccoli stems are rich in fiber.
19. Cut the celery into similar sizes for the vegetable soup recipe.
20. Celery leaves have more nutrients than stems.
21. Cook sweet pumpkin in the microwave for 3-4 minutes, then slice.
22. Use olive oil to stir-fry the vegetables.
23. Frying carrots in oil increases the absorption rate of nutrients and improves the taste.
24. Feta cheese is made from sheep and goat milk, which is more nutritious than cow's milk and is easily digestible.
25. Feta cheese is rich in vitamins and minerals.
26. Use 3 tablespoons of olive oil for the feta cheese salad dressing.
27. Use 1 tbsp lemon juice for the feta cheese salad dressing.
28. Add a little bit of oregano to the feta cheese salad dressing.
29. Mix the feta cheese salad dressing and sprinkle it evenly over the salad.
30. Cabbage is tastier in spring.
31. Cabbage's outer leaves are rich in vitamins C and A, and the inside of cabbage is rich in vitamins U and K.
32. Do not throw away the cabbage core as it is rich in vitamins U and K that are good for stomach health.
33. Wrap the cut cabbage with a wet paper towel, and refrigerate it to keep it longer.
34. Cut the cabbage core into pea-sized pieces.
35. Cut the broccoli stem into pea-sized pieces.
36. Cut the carrot into pea-sized pieces.
37. Cut the onion into similar sizes.
38. Cut the celery into similar pieces.
39. Cut the tomatoes into cubes.
40. Drizzle generously with olive oil for the vegetable soup recipe.
41. Fry garlic in oil for the vegetable soup recipe.
42. Add tomato puree and stir-fry with vegetables.
43. Add water or stock to the vegetable soup recipe.
44. Use canned chickpeas, but it's better to use chicken breast instead.
45. Add kale to the vegetable soup recipe.
46. Add parsley to the vegetable soup recipe.
47. Add grated Parmesan cheese to the vegetable soup recipe.
48. Smoked paprika powder is a good addition to the vegetable soup recipe.
49. Wild blueberries are smaller and contain more antioxidants than blueberries.
50. Blueberry's probiotics and yogurt's probiotics make the intestines more healthy.
51. Use 5 g of ginger for the green smoothie recipe.
52. Use 300ml of water for the green smoothie recipe.
53. Grind the green smoothie ingredients with a blender.
54. Drink the green smoothie once a week.
55. Vegetables contain various vitamins and minerals, especially phytochemicals.
56. Drinking too much green smoothie can put strain on the liver.
57. Carrots are sliced for the steamed vegetables recipe.
58. Cook the carrots in the microwave for 1 minute.
59. Slice onions into bite-sized pieces.
60. Add onions to microwaved carrots.
61. Slice the zucchini into bite-sized pieces.
62. Slice the eggplant into bite-sized pieces.
63. Pumpkin cooked in the microwave for 4 minutes.
64. Slice pumpkin into bite-sized pieces.
65. Tomatoes are cut in half and put on top of the steamed vegetables.
66. Cook in the microwave for 5-6 minutes.
67. According to Harvard Medical School announcement, there is little destruction of nutrients when cooking in the microwave.
68. Add plenty of olive oil and season with salt.
69. Lemon juice supplements vitamin C.
70. Egg, soft chicken breast, pork belly (LCHF), etc. are good to eat with the steamed vegetables.
71. Wash the broccoli and finely chop it with a chopper.
72. Set aside the chopped broccoli.
73. Chop the purple cabbage finely.
74. Cook the chopped broccoli in the microwave for 40 seconds.
75. Add the finely chopped purple cabbage and add the seed mustard to further activate the sulforaphane.
76. Sprinkle olive oil rich in polyphenols.
77. Olive oil helps absorb beta-carotene from broccoli.
78. Vinegar is added to help control blood sugar.
79. Add mineral-rich salt.
80. Add sweetener according to your taste.
81. Mix the healthy salad well.
82. Greek yogurt supplements the lack of protein and minerals in vegetables and meets broccoli's prebiotics to create a healthy intestinal environment.
83. The calcium in Greek yogurt helps to release oxalic acid from cruciferous vegetables.