The National Heart Foundation has warned that if the problem is not tackled, there will be an increased risk of heart and blood vessel disease. According to the Heart Foundation, good health involves thinking about what you eat and making minor changes.
Many favorite recipes can be made healthier simply by using a low-fat cooking method or reducing, removing, or substituting particular ingredients. (For example, cream can be substituted with evaporated skim milk, and sour cream with low-fat yogurt or buttermilk.)
One in two Americans has a blood cholesterol reading higher than that recommended by the foundation. Too much cholesterol in the blood causes fatty deposits to build up in blood vessels and may eventually block them, leading to a heart attack.
The key to lowering blood cholesterol levels is to eat a low-fat cardiac diet consisting mainly of bread, breakfast cereals, rice, pasta, grains, vegetables, fruit, and legumes (beans and lentils).
Lean meat, poultry, low-fat dairy products, fish, nuts, and seeds can be eaten moderately. Polyunsaturated and monounsaturated margarine and oil, sugar, alcohol, and salt should be consumed only in small amounts.
Monounsaturated and polyunsaturated fats can be found in some oils, margarine, nuts, and seeds. Neither raises cholesterol levels, and they can help lower them if your meals are low in saturated fat. However, they are high in calories.
Eliminating fatty foods from the heart-healthy diet makes room for healthy carbohydrates such as bread, cereals, pasta, rice, legumes, fruit, and vegetables.
Many of these are high in fiber, which can help lower cholesterol.
Here are five cardiac diet recipes for a stronger heart.
Soup of Pasta and Beans
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Two tsp olive oil
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Three cloves garlic, chopped
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One large onion, finely chopped
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1 - 2 tsp dried chili flakes
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800 g can tomatoes, no added salt, pureed
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2 tbsp tomato paste, no added salt
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3 cups chicken stock
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375 g spaghetti, broken into 6cm pieces
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2 x 400 g can borlotti beans, drained and rinsed
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¼ cup chopped fresh parsley
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2 tbsp grated parmesan cheese
Heat oil in a large, heavy-based pan, add garlic and onion, stir for one minute. Add chili flakes, pureed tomatoes, tomato paste, and stock.
Bring to a boil, reduce heat to medium, add spaghetti, and cook for six to eight minutes or until tender.
Add more stock if needed. Stir in the beans and basil and heat for one to two minutes more. Sprinkle with cheese and serve with crusty bread. This recipe serves six.
Note: any vegetables can be added to this recipe. Try chopped zucchini and capsicum for a minestrone-style soup.
Baked Fish with Walnut and Fresh Coriander Sauce
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One whole snapper, scaled and gutted, weighing 3kg including head, or six fillets snapper
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Two tsp freshly ground pepper
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Two tsp freshly ground cumin
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1 tbsp olive oil
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juice of 2 lemons
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Sauce:
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375 g walnut pieces
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1 - 2 tbsp olive oil
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Four cloves garlic, crushed
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2 cups chopped coriander leaves
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One tsp hot paprika
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½ cup warm water
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juice of 2 lemons or more to taste
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extra coriander to garnish
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Preheat oven to 200°C. Sprinkle fish with pepper and cumin, brush with olive oil and lemon juice. Bake until just cooked — 20 to 30 minutes for a whole fish and up to 10 minutes for fillets.
Transfer to a serving dish and cool to room temperature.
Sauce: blend walnuts into a creamy paste and scrape into a bowl.
Heat the oil in a small pan. Add garlic, coriander, and paprika and cook until the oil sizzles, about 2 to 3 minutes.
Add the walnut paste water and lemon juice to make a sauce of napping consistency where it coats the back of a spoon.
Spread the sauce over the fish, garnishing with extra coriander and lemon wedges. Serve at room temperature. Serves 6.
Sauternes Cake with Plums and Blueberries
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Five eggs, separated, plus two egg whites
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175 g caster sugar
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1 tbsp lemon and orange zest mixed
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150 g plain flour, sifted
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½ cup sweet dessert wine
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⅔ cup extra virgin olive oil
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2 x 400 g can plums (or poach your own)
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One punnet blueberries
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1 tbsp lemon juice
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low-fat natural yogurt to serve
Preheat oven to 190°C and lightly grease a 20 cm springform cake tin. Combine egg yolks and sugar and beat until light and creamy.
Add zest and set the mixture aside. Gradually add flour to the creamed sugar mixture, beating until well combined.
Add the wine and olive oil slowly and carefully. Beat the seven egg whites until stiff and fold them into the mixture.
Pour the mixture into the prepared tin and bake for 30 minutes. Then, lower the oven temperature to 170°C and bake for 20-30 minutes.
Turn off the oven, cover the cake with baking paper, and allow to rest in the closed oven for 10 minutes (the cake will sink as it cools).
Remove from the oven, run a spatula around the tin, and turn it out. Place plums and blueberries in a bowl. Add lemon juice. Serve cake with plums and blueberries and a good dollop of yogurt. Serves 8 to 10.
Vietnamese Pork with Lemongrass
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Two green shallots, finely chopped
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1 tbsp peanut oil
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800g lean pork fillet, thinly sliced
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One medium onion, thinly sliced
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One fresh stem lemongrass, finely chopped
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1 tsp fish sauce
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1½ tbsp caster sugar
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One small fresh red chili, finely chopped
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1 tsp cornflour
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½ cup water
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1 tbsp unsalted roasted peanuts, chopped
Place shallots in a heatproof bowl. Heat oil in a non-stick pan or wok and spoon 1 tbsp of the oil over shallots in a bowl. Mix well.
Add pork in batches to the remaining oil in the pan and stir-fry until tender. Remove from pan.
Add onion to the pan, stir fry until soft—return pork to pan with lemongrass, fish sauce, sugar, chili, and blended cornflour and water. Stir fry until mixture boils and thickens.
Serve pork sprinkled with shallot mixture and peanuts. Serve 6.
Spicy and Sour Crab Nonya Style
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5 Spanish onions
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Ten shallots
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Ten cloves garlic
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3 cm piece ginger, peeled and grated
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Two stalks of lemongrass, chopped
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1 tbsp sambal oelek
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Two crabs (about 1 kg)
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one-quarter cup of rice wine
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1-2 tbsp vegetable oil
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quarter cup thick, sweet Chinese vinegar
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2 tbsp kecap manis
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sugar to taste
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garlic chives and sliced green onions
In a food processor, combine the Spanish onion, shallots, garlic, ginger, lemongrass, and sambal olek until well combined.
Clean crabs, remove carapace and soft tissue to leave meat exposed, and scrub shells clean. Slice bodies in halves and crack claws slightly.
Heat wok until hot. Add half the wine and swirl gently for 2 minutes over high heat to coat the surface.
Drain the wine, add oil to the pan, and heat it until hot. Add the onion paste and stir-fry until fragrant and golden. Incorporate the crabs, remaining wine, vinegar, kecap manis, one cup of water, and sugar, and bring to a quick boil.
Cook over high heat until crabs change color. Reduce heat and simmer for 8 mins or until sauce reduces a little. Garnish with chives. Serves 4. IndianJMedSci.org wrote this post.
