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Heart Friendly Recipes to Cook This Springtime

Heart_Friendly_Recipes

Spring is one of the most anticipated seasons of the year. The weather is warming up, the days are becoming lengthier, and foods become more reasonably priced.

It is likewise a time when most of the people return to their vows to exercise and become healthy, so mixing healthy foods with spring recipes might be the answer.

As lots of people are becoming more concerned with their heart health (and for good reason), recipes that are valuable for the heart are becoming more sought-after. So this spring, be kind to your heart and try adding these recipes to your daily meal.

  1. Asparagus

Olive oil is supposed to be a wholesome fat. Among the easiest ways to blend this healthy oil with this classic spring veggie is in this recipe:

Wash 1 lb of asparagus and cut an inch or 2 off the bottom of the fibrous stems. Steam asparagus spears for six to eight minutes, or until they are crisp-tender. Take away the steamed asparagus to a bowl, and sprinkle it with one or two tablespoonfuls of olive oil and 1/4 cupful lemon juice. Toss to coat, and refrigerate the asparagus spears. Right before serving, sprinkle spears with a little bit of crunchy kosher salt to taste.

  1. Brussels sprouts

These little cabbage-like vegetables might have a poor reputation with kids, but they can be a part of healthy spring recipes. Below is a heart-friendly recipe idea for these nutty vegetable.

Cut and wash one lb of Brussels sprouts. Steam them for eight to ten minutes. In a bowl, whip together:

* Two tablespoonfuls walnut oil (you are able to use olive oil if you prefer)

* 1 tablespoon finely-chopped shallots

* 1 1/2 tablespoons lemon juice

* 1 teaspoon Dijon mustard

* 1/4 teaspoon salt

When Brussels sprouts are brewed, toss them into the bowl with the dressing and stir to coat. If you wish, grind fresh pepper over the sprouts.

  1. Artichokes, new potatoes, and other spring veggies

Blend a lot of spring vegetables in this wholesome dish.

In a big pot or Dutch oven, heat a tablespoonful of olive oil and sauté for five minutes:

* 5 artichokes, trimmed and split in half lengthwise

* 4 new potatoes, halved

* 3 large carrots, split in half lengthwise and cut into 2-inch chunks

* 2 leeks, split in half lengthwise and cut into 2-inch chunks (use only the white and light green parts of the leeks)

* Salt and pepper to flavor

And then add 3/4 cupful water to the pot, cover, and simmer for twenty minutes. Add two tablespoonfuls lemon juice, 1/3 cup chopped fresh parsley, and any other herbs of your choice. You are able to likewise add a tablespoonful of lemon zest. Mix to combine.