A lot of individuals in the West suffer from high blood pressure brought on by being overweight or/ |and the high degrees of stress that contemporary life provokes. Most sufferers are told to lose weight, take up yoga or walking or take tablets for life. This means that most people end up taking tablets for life, because lifestyle changes are so difficult to accomplish.
However, there is one enjoyable way of decreasing your blood pressure and that is eating tasty food that does not require additional salt, because it is flavoured by other spices. Here are three such recipes.
Recipe One: France
Leeks Vinaigrette (Poireaux En Salade)
Serves 4
12 leeks 1/4 cup olive oil 4 tspn vinegar of your preference black pepper, fresh ground 1 tbls fresh parsley, chopped mustard to taste
PREPARATION: Clean the leeks; cut off most of the green bits and wash thoroughly, split if necessary, under cold running water. If they are substantial, split them lengthwise; each piece should be around the size of a big stalk of asparagus.
Tie them into bundles in two places, put them in boiling salted water just enough to cover, and cook gently for 25 minutes, or until they are softish but not lifeless. Drain them well (but be certain to save the broth to add to a soup).
The leeks can be served in a serving dish or put on individual plates. Create your vinaigrette in a bowl, adding mustard to taste, and whip the dressing well until it is almost opaque, or emulsified; pour it on top of the leeks.
Recipe Two: Germany
Birnensuppe (Pear Soup)
Serves 2
2 tbspn raisins 1 tbspn dry sherry 2 small pears, cored, peeled and sliced 1 1/2 cup water 1 inch cinnamon stick 1 pinch crushed aniseed 2 tspns granulated sugar 1/2 teaspoons lemon juice
In small bowl combine raisins and sherry; put aside.
In 1-quart saucepan combine pears, water, cinnamon stick, and aniseed; bring to a boil and cook until pears are very soft, around 15 minutes. Remove cinnamon stick and let cool. Transfer to liquidizer and process until smooth; pour into bowl or container and mix in raisin mixture, sugar, and lemon juice. Cover and refrigerate until well chilled.
Recipe Three: Greece
Fried Swordfish With Mediterranean Spices
Serves 4
1/2 cups white wine vinegar 1/2 tspn paprika 1/2 tspn red pepper flakes, dried 1/2 tspn oregano 1/2 tspn cumin, ground 1/2 tspn thyme 3 cloves garlic, minced 1 bay leaf 1 1/2 lb swordfish, cut in 1" pieces olive oil for frying 1/2 cup white flour
PREPARATION: Mix first 8 ingredients in a medium non-reactive bowl. Add swordfish pieces; toss to coat. Cover and leave stand at room temperature at least 1 hour. (Can be marinated for up to 3 hours.)
TO COOK: Heat oven to 200F. Heat oil in a frying pan or an electric deep fryer to 365F. Transfer swordfish from marinade to a sieve. Drain swordfish; discard marinade. Pat swordfish pieces dry with paper towels, then toss in flour.
Working in batches to avoid overcrowding, fry swordfish until golden brown, 2 to 3 minutes. Drain swordfish pieces on paper towel; transfer to a heatproof platter but keep them warm in the oven until about to serve. (Can be kept warm in the oven up to 1/2 hour.)
However, there is one enjoyable way of decreasing your blood pressure and that is eating tasty food that does not require additional salt, because it is flavoured by other spices. Here are three such recipes.
Recipe One: France
Leeks Vinaigrette (Poireaux En Salade)
Serves 4
12 leeks 1/4 cup olive oil 4 tspn vinegar of your preference black pepper, fresh ground 1 tbls fresh parsley, chopped mustard to taste
PREPARATION: Clean the leeks; cut off most of the green bits and wash thoroughly, split if necessary, under cold running water. If they are substantial, split them lengthwise; each piece should be around the size of a big stalk of asparagus.
Tie them into bundles in two places, put them in boiling salted water just enough to cover, and cook gently for 25 minutes, or until they are softish but not lifeless. Drain them well (but be certain to save the broth to add to a soup).
The leeks can be served in a serving dish or put on individual plates. Create your vinaigrette in a bowl, adding mustard to taste, and whip the dressing well until it is almost opaque, or emulsified; pour it on top of the leeks.
Recipe Two: Germany
Birnensuppe (Pear Soup)
Serves 2
2 tbspn raisins 1 tbspn dry sherry 2 small pears, cored, peeled and sliced 1 1/2 cup water 1 inch cinnamon stick 1 pinch crushed aniseed 2 tspns granulated sugar 1/2 teaspoons lemon juice
In small bowl combine raisins and sherry; put aside.
In 1-quart saucepan combine pears, water, cinnamon stick, and aniseed; bring to a boil and cook until pears are very soft, around 15 minutes. Remove cinnamon stick and let cool. Transfer to liquidizer and process until smooth; pour into bowl or container and mix in raisin mixture, sugar, and lemon juice. Cover and refrigerate until well chilled.
Recipe Three: Greece
Fried Swordfish With Mediterranean Spices
Serves 4
1/2 cups white wine vinegar 1/2 tspn paprika 1/2 tspn red pepper flakes, dried 1/2 tspn oregano 1/2 tspn cumin, ground 1/2 tspn thyme 3 cloves garlic, minced 1 bay leaf 1 1/2 lb swordfish, cut in 1" pieces olive oil for frying 1/2 cup white flour
PREPARATION: Mix first 8 ingredients in a medium non-reactive bowl. Add swordfish pieces; toss to coat. Cover and leave stand at room temperature at least 1 hour. (Can be marinated for up to 3 hours.)
TO COOK: Heat oven to 200F. Heat oil in a frying pan or an electric deep fryer to 365F. Transfer swordfish from marinade to a sieve. Drain swordfish; discard marinade. Pat swordfish pieces dry with paper towels, then toss in flour.
Working in batches to avoid overcrowding, fry swordfish until golden brown, 2 to 3 minutes. Drain swordfish pieces on paper towel; transfer to a heatproof platter but keep them warm in the oven until about to serve. (Can be kept warm in the oven up to 1/2 hour.)
About the Author:
Owen Jones, the writer of this piece writes on several of topics, but is currently involved with work on high blood pressure charts. If you want to know more or check out some great offers, please go to our website at High Blood Pressure Recipes.
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