Recipes to Lower Your High Blood Pressure

A lot of people in the West suffer from high blood pressure brought on by being obese or/ |and the high levels of stress that contemporary life provokes. Most people are told to lose weight, take up yoga or hiking or take tablets for life. This means that most individuals end up taking tablets for life, because lifestyle alterations are so difficult to achieve.

However, there is one enjoyable manner of decreasing your blood pressure and that is eating tasty food that does not need additional salt, because it is flavoured by other means. 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 choice
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 meticulously, split if required, under cold running water. If they are substantial, cut them lengthways; each bit ought to be about the size of a large stalk of asparagus.

Tie them into bundles in two places, put them in boiling salted water just enough to cover, and cook slowly for 25 minutes, or until they are softish yet not lifeless. Drain them well (and be sure to save the broth to add to a soup).

The leeks may be presented in a serving dish or put on individual plates. Make 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; set aside.

In 1-quart saucepan combine pears, water, cinnamon stick, and aniseed; bring to a boil and cook until pears are very soft, about 15 minutes. Remove cinnamon stick and let cool. Transfer to food processor 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, crushed
1 bay leaf
1 1/2 lb swordfish, cut in 1" articles
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 let 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. Move swordfish from marinade to a colander. Drain swordfish; throw away 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 dish but keep them warm in the oven until ready to serve. (Can be kept warm in the oven up to 1/2 hour.)

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