The roots of vegetables that hold the energy of the ground are like reservoirs of nutrients! The nutrients in root vegetables keep our bodies energized and given new energy!
Typical green-yellow vegetable carrots are rich in strong antioxidant carotene, so it's good to eat them at least once a day.
The sticky mucin component of the lotus root protects the walls of the stomach and helps with gastritis or stomach ulcers.
The anthocyanins and beta-carotene of sweet potatoes and sweet potatoes inhibit free radicals in the body. Beat, a blood vessel cleaner, has a betaine component in the red pigment, which prevents cell damage and is eight times more antioxidant than tomato, which is effective in relieving inflammation in the body!
Boost your body's immune system with various vegetables and keep your energy up to improve your healthy quality of life!

[Ingredients] Soaked chickpeas, paprika (red, yellow), carrot, zucchini, sweet potato, sweet pumpkin, lotus root, beet root
1. Steam the chickpeas soaked overnight in a steamer for 15 minutes.
Steam the sweet pumpkin and beets in another steamer for 6 minutes and leave to stand.
2. Combine the steamed chickpeas with salt, olive oil and smoked paprika powder and place in a container.
3. Remove the seeds from the inside and cut the paprika thickly in the longitudinal direction.
4. Cut carrots, zucchini and sweet potatoes into round shapes.
5. Place in bat, mix with salt, olive oil, oregano and turmeric powder, then store with lid closed.
The water comes out from the vegetables, so it's good to put it in the bottom of the container.
6. Cut the lotus root into a round shape, put water in a pot, boil it with vinegar and salt, then add the sliced lotus root to blanch it and take it out.
7. Mix the blanched lotus root with salt and olive oil, then store with a lid closed.
8. Cut the sweet pumpkin in half, remove the seeds from the inside, slice it long, put it in a bat, sprinkle salt and olive oil on the lid, and store it.
9. Peel the beetroot thinly, cut it in half, cut it into carrot thicknesses, put it in a bat and mix it with salt and olive oil, then close the lid to store.
10. Take out as much as you can eat in a pan coated with minimal oil and cook it deliciously.