Recipes For A Healthy Heart

Breakfast, Lunch, Dinner, Drink and even Dessert! Recipes that are good for your heart…and soul!

Cranberry Walnut Oatmeal

1 cup organic steel-cut oats
1/3 cup sweetened dried organic cranberries
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups water
4 teaspoons chopped walnuts
4 teaspoons organic pure can sugar

Directions:
In a saucepan, combine the oats, cranberries, salt, cinnamon and water. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, until the oats are tender, about 20 minutes.

Spoon the oatmeal into warmed individual bowls and sprinkle each serving with 1 teaspoon of the walnuts and 1 teaspoon of the brown sugar. Serve immediately.

Tofu Green Bean Curry

1 cup Green beans
8 ounces Tofu (firm tofu recommended)
6-8 Mushrooms (sliced)
2 Green onions (cut into 1/4 inch sections)
1 tbsp Curry paste
1 tbsp Light soy sauce
1 to 1 1/2 cups Coconut milk (or skimmed milk)
2 teaspoon Sugar
Fresh red chilies – 3 (diced)
Salt – add to taste

Directions:
Heat the coconut milk in a pot until it starts to separate. Then add in the curry paste, soy sauce, red chilies, sugar, and salt. Mix well.

Add in the mushrooms and tofu, and bring to a boil.

Add in the green beans, and let it simmer until the beans are cooked. Add in the green onions. Cook for a minute or so, and serve.

Tomato Basil Halibut

2 tomatoes, diced
2 tablespoons fresh basil, chopped
1 teaspoon fresh oregano, chopped
1 tablespoon minced garlic
2 teaspoons extra-virgin olive oil
4 wild halibut fillets, each 4 ounces

Directions:
Preheat the oven to 350 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

In a small bowl, combine the tomato, basil, oregano and garlic. Add the olive oil and mix well.

Arrange the halibut fillets in the baking pan. Spoon the tomato mixture over the fish. Place in the oven and bake until the fish is opaque throughout when tested with the tip of a knife, about 10 to 15 minutes.

Transfer to individual plates and serve immediately. Don’t forget to eat green vegetables with fish!

This recipe is a modification of a recipe from the Mayo Clinic Healthy Heart recipes.

Mixed Berries With Ginger Sauce

4 cups organic strawberries, hulled and halved
1/4 cup fresh orange juice from organic oranges
3 tablespoons chopped crystallized ginger
1/2 teaspoon vanilla extract

2 cups organic blackberries
1 cup organic raspberries
1 cup fresh organic red currants
Fresh mint leaves for garnish

Directions:
To make the sauce, in a blender or food processor, combine the strawberries, orange juice, ginger and vanilla. Process just until blended. Pass the puree through a fine-mesh sieve placed over a small bowl, pressing on the solids with a spatula or the back of a wooden spoon to extract all the juice.

In a large bowl, toss together the blackberries, raspberries and currants, mixing well. Transfer to a serving bowl or individual bowls. Spoon the ginger sauce over the berries and garnish with the mint. Serve immediately.

This recipe is a modification I found on the Mayo Clinic Healthy Heart recipes.

Blackberry Ginger Cinnamon Ice Tea

6 cups filtered water12-blackberry herbal tea bags
8 3-inch-long cinnamon sticks
1 tablespoon minced fresh ginger
1-cup unsweetened organic cranberry juice
Stevia or agave nectar, to taste
Ice cubes, crushed

Directions:

In a large saucepan, heat water to just before boiling. Add tea bags, 2 of the cinnamon sticks and ginger. Remove from heat, cover and let steep for about 15 minutes.

Pass the mixture through a fine-mesh sieve, placed over a pitcher. Add the juice and sweetener to taste. Refrigerate until very cold.

To serve, fill 6 tall, chilled glasses with crushed ice. Pour the tea over the top of the ice and garnish with cinnamon sticks. Serve immediately.

This recipe is a modification of a recipe from the Mayo Clinic Healthy Heart recipes.