Heart Healthy
Eating healty does not mean going to bed hungry! Nor does it mean "bland" or "boring". Today, there are many heart healthy recipes recipes that are quick, easy and delicious!
Below are a few helpful hints from the American Heart Association that will kick any recipe up. At the bottom of this article, click on the website for the AMA and check out the healthy heart recipes that they recommend.
The AMA suggests:
• Grate fresh ginger with a flat, sheet-type grater. Use a food processor to grate fresh horseradish -- fresh packs a lot more punch than the salted, bottled kind.
• Add dried herbs such as thyme, rosemary and marjoram to dishes for a more pungent flavor, but use them sparingly.
• Use citrus zest, the colored part of the peel without the pith. It holds the true flavor of the fruit. Grate it with a flat, sheet-type grater or remove it with a vegetable peeler and cut the pieces into thin strips.
• Toast seeds, nuts and whole spices to bring out their full flavor. Cook them in a dry skillet over moderate heat or on a baking sheet in a 400 degree Fahrenheit oven.
• Roasting vegetables in a hot oven will caramelize their natural sugars and bring out their full flavor.
• Use vinegar or citrus juice for a wonderful flavor-enhancer, but add it at the last moment. Vinegar is great on vegetables such as greens, and citrus works well on fruits such as melons. Either is great with fish.
• Use dry mustard for a zesty flavor in cooking or mix it with water to make a very sharp condiment.
• For a little more "bite" to your dishes, add fresh hot peppers. Remove the membrane and the seeds before finely chopping. And remember: a small amount goes a long way!
• Some vegetables and fruits, such as mushrooms, tomatoes, chili peppers, cherries, cranberries and currants, have a more intense flavor when dried than when fresh. Use them when you want a burst of flavor. Plus, there's an added bonus: when they're soaked in water and reconstituted, you can use the flavored water in cooking.
Below are a few helpful hints from the American Heart Association that will kick any recipe up. At the bottom of this article, click on the website for the AMA and check out the healthy heart recipes that they recommend.
The AMA suggests:
• Grate fresh ginger with a flat, sheet-type grater. Use a food processor to grate fresh horseradish -- fresh packs a lot more punch than the salted, bottled kind.
• Add dried herbs such as thyme, rosemary and marjoram to dishes for a more pungent flavor, but use them sparingly.
• Use citrus zest, the colored part of the peel without the pith. It holds the true flavor of the fruit. Grate it with a flat, sheet-type grater or remove it with a vegetable peeler and cut the pieces into thin strips.
• Toast seeds, nuts and whole spices to bring out their full flavor. Cook them in a dry skillet over moderate heat or on a baking sheet in a 400 degree Fahrenheit oven.
• Roasting vegetables in a hot oven will caramelize their natural sugars and bring out their full flavor.
• Use vinegar or citrus juice for a wonderful flavor-enhancer, but add it at the last moment. Vinegar is great on vegetables such as greens, and citrus works well on fruits such as melons. Either is great with fish.
• Use dry mustard for a zesty flavor in cooking or mix it with water to make a very sharp condiment.
• For a little more "bite" to your dishes, add fresh hot peppers. Remove the membrane and the seeds before finely chopping. And remember: a small amount goes a long way!
• Some vegetables and fruits, such as mushrooms, tomatoes, chili peppers, cherries, cranberries and currants, have a more intense flavor when dried than when fresh. Use them when you want a burst of flavor. Plus, there's an added bonus: when they're soaked in water and reconstituted, you can use the flavored water in cooking.
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