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Ingesting healthy foods makes all the difference in how we feel. When we eat more healthy foods and less of the bad ones we typically feel much better. A piece of pizza doesn’t have you feeling as healthy as ingesting a fresh green salad. Sometimes it’s tough to find healthy foods for something to eat between meals. Finding snacks that help us feel better and boost our energy levels often involves lots of shopping and meticulous reading of labels. Why not try one of the following healthy snacks the next time you need some extra energy?

If you’re looking for a fast snack, you can’t go completely wrong with a whole grain one. A piece of whole wheat toast, as an example is a great snack in the morning hours. When you need a fast treat on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than processed grains included in white bread.

You will find lots of healthy snacks you can choose that never involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to roast pork belly with herb infused roast new potatoes and spring greens recipe. To cook roast pork belly with herb infused roast new potatoes and spring greens you need 18 ingredients and 19 steps. Here is how you do it.

The ingredients needed to prepare Roast pork belly with herb infused roast new potatoes and spring greens:

1. Use Pork
2. Provide 1 slice pork belly
3. Use 1 bunch thyme
4. You need 4 peppercorns
5. Get 4 tbsp rapeseed oil
6. Get 1 1/2 tsp fennel seeds
7. You need 3 1/2 tsp sea salt
8. You need 1/2 tsp chilli flakes
9. Get 2 medium onions
10. Get 1 clove garlic bulb
11. Provide Herb potatoes
12. Provide 300 ml milk
13. Get 2 bay leaves
14. Prepare 6 charlotte potatoes
15. Use 1 clove garlic
16. Take Greens
17. Prepare 1 spring greens
18. Prepare 8 chestnut mushrooms

Steps to make Roast pork belly with herb infused roast new potatoes and spring greens:

1. Lightly toast fennel seeds and peppercorns for 2 minutes or until they start to pop
2. grind together the toasted spices, chilli, 3 cloves of garlic and 3/4 tsp of sea salt with a small ammount of oil
3. smear the paste all over the flesh side of the pork (keep skin clean and dry)
4. place pork in a tray or on plate uncovered in the refrigerator overnight
5. remove pork from fridge - rub the remaining salt into the pork skin and cuts+ leave for 30 mins in a cool place
6. pre heat oven to max
7. use a hair dryer to thoroughly dry out the skin/rind of the pork. the drier the better
8. heat 4 tablespoons of oil until smoking
9. add halves onions and remaining unpeeled garlic cloves to roasting tray. place pork on top
10. pour hot oil over the skin of the pork. immediately place roasting tray into hot oven.
11. after 12 minutes turn oven down to 180 (165 fan)
12. roast for 2 hours
13. and milk and bay to saucepan with one finely sliced garlic clove and gently heat to just below boil - add potatoes and cook for 20 mims
14. turn oven up to 220 (200 fan)
15. add potatoes to roasting tray and roast for a further 25-30 mins
16. remove pork from oven and leave to rest for around 15 mins
17. remove thickest parts of stalks and plainly steam the spring greens for 7-8 mins
18. serve! - optionally with apple sauce and mustard and a glass of cider
19. after 15 mins turn potatoes and add mushrooms to roasting tray

Served with Smashed Roast Potatoes this #JustDelicious recipe w. Roast for three hours, or until the pork belly and potatoes are tender and golden-brown. For crisp pork crackling, remove the potatoes from the oven and heat the grill onto its highest setting. Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan.

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