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Instant Bashed Cucumber Pickles with Shio-Konbu and Shiso leaves
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 Information on How to Boost Your Mood with Food.

A lot of us have been taught to believe that comfort foods are bad and to be avoided. At times, if your comfort food is essentially candy or other junk foods, this can be true. Other times, though, comfort foods can be completely nourishing and it’s good for you to eat them. There are some foods that, when you eat them, can boost your mood. When you feel a little down and are needing an emotional pick-me-up, test out a couple of these.

Make a trail mixfrom various seeds and nuts. Your mood can be elevated by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is because these nuts are high in magnesium, which helps to raise serotonin production. Serotonin is called the “feel good” chemical and it tells your brain how you should be feeling all the time. The more serotonin you have, the happier you are going to feel. Nuts, on top of elevating your mood, can be a super source of protein.

Now you can see that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try some of these tips 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 only need 5 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Instant Bashed Cucumber Pickles with Shio-Konbu and Shiso leaves:
  1. Take 2 Cucumbers
  2. You need 1/2 tsp Salt
  3. Use 10 grams Shio-kombu
  4. Prepare 5 leaves Shiso leaves
  5. Take 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.

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