Green bean water
Green beans are a familiar food, providing plant protein, fiber, vitamins, minerals and some antioxidant-active compounds.
Materials:
- 300 grams of whole green beans.
- 2 liters of water.
- A small amount of salt or sugar depending on the taste.
How to do it:
- Wash green beans, remove empty, spoiled beans and drain.
- Put the beans in a pan, roast over low heat for about 10 minutes. During roasting, stir well to cook the beans evenly and not burn.
- Put the roasted beans and 2 liters of water in a pot, bring to a boil. When the water boils, reduce the heat and continue to cook until the beans are soft and expanded.
- Turn off the heat, filter out the water to drink. The seeds can be used to cook porridge, sweet soup or prepare other dishes.
- You can add a small amount of salt or sugar to create flavor. However, sugar should be limited, especially for people with diabetes, overweight or needing blood sugar control.
- Green bean water after cooking needs to be cooled, stored in clean utensils, stored in the refrigerator and used early. Do not continue to use if the water has an unusual smell, taste or color.
Green tea
Green tea leaves contain polyphenol compounds, including catechin and epigallocatechin gallate, commonly abbreviated as EGCG. These are compounds with antioxidant properties. Drinking green tea every day helps cool the liver, supports detoxification and beautifies the skin.
Materials:
- Fresh green tea leaves.
- Clean water.
How to do it:
- Pick out the rotten, wilted leaves, then wash the tea leaves several times under running water and let them drain.
- Gently rub the tea leaves to soften the leaves and easily release the flavor when mixing. Do not rub too hard to crush the leaves.
- Boil water. Put tea leaves in a pot, pour enough boiling water to rinse the leaves and then drain this water.
- Continue to pour boiling water into the teapot, close the lid and soak the tea for about 3-5 minutes. Then, pour the tea water into a cup to use. You can add more water depending on the amount of leaves and taste, but do not soak leaves for too long because tea easily has a bitter, astringent taste.
Green tea contains caffeine, so people sensitive to this substance should limit drinking it in the late afternoon or before bed. Do not drink tea that is too thick, drink it completely instead of filtered water or use it on an empty stomach if the body often feels aching and nauseous.
People who are being treated for liver disease, kidney disease, anemia, arrhythmia, pregnant women or people taking medication should talk to their doctor about the appropriate amount of tea.
The above two types of water only play a supplementary role in the diet, and do not replace medications or treatments prescribed by doctors.
