Tag: potassium

Posted on

Guest Post: 7 Delicious Green Smoothies to Help Lower High Blood Pressure

Kate B. Forsyth of Be Healthy Today writes…

 

In this day and age, having high blood pressure is a common thing. A lot if things can lead to this, like the food you eat, the environment, stress, alcohol abuse, etc. Luckily, there are plenty of ways that can help you with this predicament. Drinking specific healthy green smoothies is one way to combat high blood pressure.

 

There are plenty of smoothie recipes out there that specifically target the lowering of blood pressure. Most of the ingredients used in these smoothies are fruits and vegetables, and just about every kind of each has a positive effect in lowering high blood pressure.

 

It’s best if you look for recipes that contain ingredients with high potassium content. What potassium does is it lessens the effects of sodium. That means the more food rich in potassium you eat, the more unhealthy sodium you eliminate through urination. Potassium also helps ease the tension in the blood vessel walls. This further helps lower high blood pressure.

 

For the average adult, the recommended potassium intake per day is 4,700 mg. Some examples of fruits and vegetables rich in potassium are apricots, cantaloupe, grapefruit, bananas, papaya, strawberries, kiwi, carrots, chard, beet greens, lima beans, spinach, and of course, kale.

 

Along with potassium, there are other elements that naturally lower blood pressure. Some examples are vitamin D, magnesium, anthocyanins, omega-3 fatty acids, melatonin, and acetyl-L-carnitine.

 

To get you started on your journey to a regulated blood pressure, here are some examples of easy-to-make green smoothies great for lowering high blood pressure. And bonus: they taste amazing too!

 

The Blood Pressure Regulator

The banana and spinach used in this helpful smoothie take center stage in beating away high blood pressure.

 

Ingredients:

  • 8 ounces pomegranate juice
  • 1 banana, peeled
  • 1 apple, cored
  • 2 cups fresh baby spinach
  • ice cubes

 

Directions:

Put the pomegranate juice in the blender first. Next, add in the banana and apple. Blend until somewhat smooth. Add the spinach last. Continue blending. Put in ice cubes gradually until desired thickness is achieved.

 

Tomato-Cucumber-Carrot Smoothie

The antioxidant properties as well as the cleansing capabilities of this yummy smoothie promote the elimination of the accumulated toxins from the body. The parsley is a big help in getting rid of the excess sodium and retained fluids in the body that can affect your blood pressure.

 

Ingredients:

  • 2 carrots, sliced
  • 1 tomato, sliced
  • 1 cucumber, sliced
  • a handful of parsley, minced
  • ½ cup water
  • ice cubes

 

Directions:

Place all the ingredients (except the ice cubes) in a high-power blender. Mix until fully incorporated. Add the ice cubes for desired consistency.

Green Heart-Healthy Smoothie

Practically all the ingredients used for this drink help in lowering high blood pressure. You definitely won’t go wrong with this smoothie.

 

Ingredients:

  • 1 cup almond milk
  • 1 frozen banana, sliced
  • ¼ cup raw beets, chopped
  • 1 cup greens of choice (kale or spinach are best)
  • ¼ cup fresh basil, minced
  • ½ cup frozen berries
  • honey to taste

 

Directions:

Put in the milk and beets. It’s best to blend the beets first as it requires more blending time. Once beet root and milk mixture is somewhat smooth, add the rest of the ingredients except for the honey. If it lacks some sweetness, that’s when you can put in the honey, but gradually.

Avocado-Kiwi-Melon Madness

Now this is a smoothie that’s super potassium packed. It contains close to a whopping 1,000 mg of potassium per serving. Now that’s one powerful blend.

 

Ingredients:

  • 1 avocado, sliced
  • 1 kiwi, sliced
  • 1 cup honeydew melon, peeled and chopped
  • 1 cup baby spinach
  • 1 tablespoon honey
  • ice cubes

 

Directions:

Blend together the avocado, kiwi, and melon slices. Wait until smooth. Add in the spinach last. Continue blending. Taste the drink to see if sweetness is needed. If so, slowly add in the honey. Put in the ice cubes and continue blending until desired consistency is reached.  

 

Green Smoothie for High Blood Pressure

Here’s another smoothie recipe whose ingredients greatly help in lowering blood pressure naturally.

 

Ingredients:

  • 2 green apples, chopped
  • 8-10 ribs of celery, chopped
  • a handful of spinach
  • a handful of cilantro
  • 1 lime
  • ice cubes

 

Directions:

Put in the apples, celery, cilantro, and juice from the lime in a high-speed blender. Mix until fully incorporated. Add the spinach. Resume blending. For the desired thickness, gradually add in the ice cubes.

 

Pineapple-Grapefruit-Spinach Smoothie

Pineapple and grapefruit are some of the most effective natural diuretics that combat fluid retention, lower high blood pressure, and also cleanse the kidneys. Due to their high water content and low calorie count, both are also ideal in any type of diet.

 

Ingredients:

  • 1 cup grapefruit juice
  • 2 slices pineapple
  • 1 handful spinach leaves
  • ice cubes

 

Directions:

Blend the grapefruit juice and pineapple slices in a high-powered blender. As with other recipes using spinach, add in the spinach last. Resume blending until the mixture is lump-free. Add in the ice one by one for desired consistency.

 

Spinach and Carrot Smoothie

Not only will this smoothie positively impact blood pressure, it will also provide your body with that extra kick to increase your physical performance.

 

Ingredients:

  • 5 carrots, sliced
  • a handful of spinach
  • a handful of parsley
  • 2 celery stalks
  • ice cubes

 

Directions:

Put in the carrot slices, parsley, and celery stalks first and blend until lump-free. Add in a little water for moisture, then the spinach. Continue blending until smooth. You can slowly add the ice for a little thickness.

 

 

ABOUT THE AUTHOR:

Kate B. Forsyth is a writer for Be Healthy Today, who specializes in health and nutrition. Her passion is to help people get an overall transformation of health that lasts a lifetime. In her blog posts, she goes beyond research by providing health-concerned citizens doable and simple tricks to achieve a healthier lifestyle.

 

Sources:

https://www.healthambition.com/10-surprising-banana-benefits/

http://www.incrediblesmoothies.com/green-smoothies/5-green-smoothies-to-lower-high-blood-pressure/

https://steptohealth.com/top-4-green-smoothies-treat-high-blood-pressure/

https://www.healthysmoothiehq.com/lower-high-blood-pressure-with-smoothies

http://juicing-for-health.com/lowering-blood-pressure-naturally

http://www.suesnutritionbuzz.com/2012/07/18/potassium-packed-smoothies-to-lower-your-blood-pressure/

Posted on

Pumpkin Spice Bread for your Meatless Monday (DF)

If you missed my last Meatless Monday post for Vegan Pumpkin Soup, then you also likely missed me gushing over this fall gourd’s health benefits. Pumpkins get their orange hue from beta carotene which your body converts into vitamin A–essential for good eye sight and a healthy heart–as well as disease fighting vitamin K and powerful antioxidants. Like last week, the recipe I’ve created for you today uses canned organic pumpkin. According to  Greatist, one cup of  the canned stuff has 7g of fiber and 3g of protein—that’s more than two times the fiber and 50% more protein than pulling it fresh from the pumpkin patch. Mixing in a hearty portion of raw pumpkin seeds will add a powerful dose of essential minerals including zinc, potassium and magnesium—great for muscle recovery and healthy bones, hair and skin!

IMG_5309

I don’t have to tell you how tasty Pumpkin Bread is, but mine amps up the health factor without compromising on texture and flavor. I made some simple swaps, including coconut oil and apple sauce instead of butter, to make it dairy-free and more figure-friendly. The result is a moist, seasonal bread that can be treated like dessert or a special breakfast treat.

IMG_5305

What You’ll Need:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup raw cane or coconut sugar
  • 1/3 cup molasses
  • 1/2 cup liquid coconut oil
  • 4 oz apple sauce
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cans (15-oz each) pureed organic pumpkin
  • 3/4 cup toasted pumpkin seeds

How to Make It:

  1. Preheat the oven to 325 F.
  2. In a large bowl, thoroughly mix the flours, spices, baking soda, baking powder, and salt together.
  3. In your mixer’s bowl, beat together the sugar, molasses, coconut oil, apple sauce, eggs, and vanilla. Add the pureed pumpkin and mix until combined. Lastly, add the dry ingredients a little at a time, whipping until smooth.
  4. Fold in the toasted pumpkin seeds by hand then transfer the contents into a non- stick 8.5″ x 4.5″ loaf pan and 4 small ramekins or 12 cup cupcake pan, filling two-thirds of the way in whichever pan(s) you choose. If your pan is not non- stick coat it with butter and flour.
  5. Bake for 1 h 20 min, at which point a toothpick stuck into the middle of the loaf should come out clean. Let cool for at least 20 min before slicing. If you went with muffin tins, up the temperature to 325 F and bake for only 35 min (the same clean toothpick test applies).
Posted on

Vegan Pumpkin Soup for your Meatless Monday (GF)

‘Tis the season for pumpkin spice lattes, pumpkin bread (recipe to come), pumpkin smoothies (recipe to come) and, my personal favorite, pumpkin soup!  As iconic a fall staple as apple-picking and Halloween, pumpkins and pumpkin products are abundant this time of year. The orange gourds are packed with beta carotene which your body converts into vitamin A–essential for good eye sight and a healthy heart–as well as disease fighting vitamin K and powerful antioxidants. Pumpkin can definitely be deemed a superfood.

The recipe I’ve created for you today uses canned organic pumpkin. Chances are some of you out there may experience a certain skepticism for anything that comes out of a can. Before you throw the fresh-food-is-better book at this one consider this: according to  Greatist, one cup of  the canned stuff has 7g of fiber and 3g of protein—that’s more than two times the fiber and 50% more protein than pulling it fresh from the pumpkin patch. Topping this semi-sweet soup with a sprinkle of raw pumpkin seeds will add a powerful dose of essential minerals including zinc, potassium and magnesium.

I’ll have more pumpkin-perfect recipes later this month, so stock up on your canned pumpkin and spices now!

IMG_5274

What You’ll Need:

  • 1 tbs coconut oil
  • 1 sweet onion
  • 3 cloves garlic
  • 3 cups low-sodium vegetable stock
  • 2 – 15oz cans organic pumpkin purée (not pumpkin pie filling!)
  • 1 tbs maple syrup
  • 1 cup unsweetened coconut milk
  • 1/2 tsp cinnamon
  • 1/4-1/2 tsp smoked chipotle chile flakes
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • Salt and pepper to taste

Optional:

  • 2 tbs tahini
  • 1/3 cup unsweetened coconut milk
  • 1/4 cup raw pumpkin seeds

How to Make It:

  1. In a large pot or casserole dish, heat coconut oil over medium heat. Add onions and garlic (both coarsely chopped) and sauté until translucent (about 5-7 min). Add spices and cook another minute.
  2. Add 3 cups of vegetable stock and bring mixture up to a simmer.
  3. Add two cans of pumpkin purée and maple syrup, stirring to combine.
  4. Remove mixture from heat and pour it into a blender. Blend until thoroughly combined.
  5. Add blended soup back to your pot and mix in one cup of coconut milk. Taste for seasoning and adjust according to taste. (Note: if you want to thin this out, add another cup of vegetable stock at this point).
  6. Bring mix back to a simmer and serve immediately, or remove it from the heat, let cool, and store in your fridge for up to a week (or 1-2 months in your freezer).
  7. Serve with a spoonful of the optional coconut milk/tahini blend (whisk together the tahini and coconut milk until smooth) and a sprinkle of pumpkin seeds for a little more flavor and texture.
Posted on

Dairy-Free Banana Bread Muffins

If you liked my Banana Bran Muffins and Blueberry Banana Muffins, you’ll definitely dig my healthy Banana Bread Muffins. Like both of those recipes, this one is made dairy-free by using banana, vegan butter, rice milk and apple sauce. They are soft, moist and a much healthier alternative to most bakery muffins which can pack a serious caloric punch at an average of 450 calories a pop. My version come in at under half that number.

IMG_4303

Above being waistline-friendly, these muffins feature folate-full garbanzo bean flour, potassium-packed bananas and nature’s own multivitamin, raw honey. Raw honey contains Vitamins B1, B2, B3, B5, B6 and C, as well as minerals like magnesium, potassium, calcium, sodium chlorine, sulphur, and phosphate.

What You’ll Need:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup garbanzo bean flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup raw honey
  • 1/4 cup cane sugar
  • 1/2 cup coconut oil or Earth Balance “butter”
  • 2 large eggs
  • 3 very ripe bananas
  • 8 oz unsweetened apple sauce
  • 1/2 cup rice milk (or almond/coconut)
  • 1 tbs vanilla extract
  • Optional: 1/2 cup of any of the following–dark chocolate bits, walnuts, dates

How to Make Them:

  1. Pre-heat oven to 350°F; spray 12-muffin pan with oil or line with fun paper liners
  2. In a bowl, mix together dry ingredients (flours, baking soda and powder, spices and salt)
  3. In a separate, large bowl (or KitchenAid mixer if you have one), vigorously whisk together sugar, honey and vegan butter until smooth. Add eggs and whisk again on high until mixture stiffens. Add in your mashed banana, apple sauce,  rice milk, and vanilla extract.
  4. Slowly fold dry ingredients into wet ingredients.
  5. Once combined, gently mix in optional treats (dark chocolate bits, walnuts, dates)
  6. Evenly distribute batter across muffin pan; bake for 45 min (or until a toothpick comes out clean)
Posted on

Tomatillo Spicy Green Salsa

I don’t know what it is about summer, but all I want to cook these days is food with spicy, Latin American flavors. Perhaps I just want to embrace the sweltering heat and fire up my body’s natural cooling system–a.k.a. get my sweat on. As a result, I’ve become mildly obsessed with trying out different gazpacho and salsa recipes. And with farmers markets in full flourish the available ingredients are bountiful, fresh and packed with flavor.

Most recently I taste tangoed with a curious little fruit and member of the tomato family: the tomatillo (or “little tomato” in Spanish). To me, tomatillos look like miniature paper lanterns. They have this thin, veiny husk and it’s like unwrapping a present when you reveal the brilliant lime-colored gem underneath.

IMG_4311

Beyond their aesthetic appeal, they are incredibly good for you. Packed with fiber, iron, magnesium, potassium, vitamins C and K, and antioxidants, these low-calorie beauties will help keep your body fit as a fiddle from the inside out.

Without further ado, the recipe….

What You’ll Need:

  • 10 medium tomatillos
  • 1/4 sliced sweet onion
  • 4 cloves garlic
  • 1 jalapeño
  • 1/2 poblano pepper
  • olive oil
  • salt and pepper to taste
  • 1 cup fresh cilantro

IMG_4308

How to Make It:

  1. Pre-heat oven to 450F
  2. Place tomatillos, onion, garlic, jalapeño  and poblano on a baking sheet and drizzle with olive oil. Dust with salt and pepper to taste and toss to coat.
  3. Bake at 450F for 15 min or until skin on tomatillos and peppers start to caramelize and bubble.
  4. Let cool then seed your jalapeño and poblano (unless you want it suuuuper spicy). Add all ingredients to a blender or food processor with one cup of fresh cilantro. Process until smooth.
  5. Refrigerate for at least 30 min then serve.

IMG_4316

This is delish on homemade fish tacos or drizzled over a piece of grilled flank steak. It can also be frozen in an airtight container for up to three months.