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Before you jump to Fight Summer Fatigue with Homemade Pickles recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.
Most of us have been conditioned to think that comfort foods are not good and must be avoided. However, if your comfort food is candy or junk food this might be true. Otherwise, comfort foods may be super nourishing and good for you. There are several foods that, when you consume them, could boost your mood. When you are feeling a little down and are in need of an emotional boost, try a few of these.
Grains can be excellent for overcoming a terrible mood. Barley, quinoa, millet, teff, etc are all excellent for helping you be in a happier state of mind. These foods fill you up better and that can help improve your moods as well. Feeling famished can really make you feel terrible! The reason these grains are so great for your mood is that they are easy for your stomach to digest. You digest these foods faster than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel more pleasant, mood wise.
Now you realize that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a few of these instead!
We hope you got insight from reading it, now let’s go back to fight summer fatigue with homemade pickles recipe. You can have fight summer fatigue with homemade pickles using 10 ingredients and 4 steps. Here is how you do that.
The ingredients needed to make Fight Summer Fatigue with Homemade Pickles:
- Provide 2 Cucumbers
- Provide 1 Carrot
- Provide 10 Cherry tomatoes
- You need 250 ml Vinegar
- You need 250 ml Water
- Get 75 grams Sugar
- Prepare 5 tsp Salt
- Get 2 Bay leaf
- You need 2 Red chili pepper
- Use 1 Mixed pepper
Steps to make Fight Summer Fatigue with Homemade Pickles:
- Cut the vegetables into bite-sized pieces. Poke multiple holes into the cherry tomatoes with a toothpick. For storing, sterilize the jar.
- Bring the pickling mixture to a boil, then add the sugar and salt and allow them to dissolve. Let cool as-is.
- Put Step 2 into the jar of vegetables prepared in Step 1, then chill in the refrigerator. They're ready to eat in half a day to 1 day, but should be consumed within 3 days to a week.
- They're great as bento fillers and go well with rice.
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