Delicious Recipes to keep Your Heart Healthy

Keeping your heart healthy is really not that difficult. Eating a healthy heart does not mean that you are always addicted to inner happiness that you know is bad for you. Indulging in a continuous high-fat, high-salt, and high-carbohydrate diet cannot show inner love. Eating low-fat, low-salt, non-fried, and healthy-prepared foods is a great way to express your inner love. After the age of 40, it is necessary for women to eat heart healthily. Heart disease is the number one killer of women. Therefore, it is extremely imp, important for women to have a healthy heart diet.

This is some Important Statistics from the American Heart Association

  • In 2012, 56% of women identified heart disease as the main cause of death, compared with 30% in 1997.,
  • In 1997, women were more likely to cite cancer as the main killer than men (35% vs. 30%); but in 2012, only 24% mentioned cancer.
  • In 2012, 36% of black women and 34% of Hispanic women regarded heart disease as the highest killer consciousness that white women had in 1997 (33%).
  • Women aged 25-34 have the lowest awareness rate of all age groups at 44%.

Make decisions, take control of your life, and ensure a healthy heart. There are some res that is good for heart health and are easy to make. The recipes below are from Food Network and I like them very much. I find them all easy to cook and very delicious. enjoy!

Heart Healthy Quinoa Salad

12 cups of water
1 1/2 cups quinoa, rinsed
5 pickled cucumbers, peeled, trimmed ends, and cut into 1/4 inch cubes
1 small red onion, cut into 1/4 inch cubes
1 large tomato, pitted, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches of mint leaves, chopped
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Juice of 1 lemon
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 chicory, trimmed and divided into individual spears
1 avocado, peeled, seeded and diced, for garnish


Pour water into a large pot and boil. Add the quinoa, stir once, and boil. Boil on medium heat for 12 minutes to find. Filter and rinse with cold water, shake the sieve well to remove all water.
After drying, transfer the quinoa to a large bowl. Add cucumber, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt and pepper, and mix well. Put the spoon on the spear of the chicory, add the avocado and serve.

Heart Healthy red lentil soup Ingredients


3 tablespoons unsalted butter
2 chopped onions
3 cloves garlic, chopped
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
Salt and freshly ground black pepper
2 tablespoons tomato paste
7 cups chicken or vegetable broth
1/2 cup bulgur
1/2 cup red lentils
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint


Melt butter in a large pot, add onions and sauté until softened for 5 to 7 minutes. Stir in garlic, spices, salt and pepper, and stir-fry for another minute to release the aroma. Stir in the tomato sauce, mix with the onions, and fry for 1 to 2 minutes, then add the broth, bulgur and lentils. Cover the pot and simmer until the bulgur and lentils a, re completelyHeart-healthy soup thicken, about 30 to 40 minutes, stirring occasionally.

Remove from the heat, stir half of the herbs, and then sprinkle the remaining half on the soup. Decorate immediately with yogurt.

Pomegranate Glazed Walnut Heart Healthy Spinach

1/4 cup plus 2 tablespoons pomegranate juice
1 teaspoon sugar
Coarse salt
1/2 cup chopped walnuts
1/4 cup thinly sliced ​​red onion
A 5-ounce container of spinach
4 ounces white mushrooms, thinly sliced, about 1 cup
3/4 cup grape tomatoes halved
1 tablespoon red wine vinegar
1 tablespoon premium extra virgin olive oil


Mix 1/4 cup of fruit juice with sugar and 1/4 teaspoon of salt in a small nonstick pan. Bri,n,g to a boil over medium heat, stirring occasionally, until the mixture is slightly reduced for about 5 minutes. Add the walnuts and continue to cook, stirring, until the nuts are coated with lacquer, turn black, and the liquid evaporates in the frying pan, about another 5 minutes. Transfer to a baking tray to cool. When the weather is cool, separate your hands.

At the same time, soak the red onions in ice water for about 10 minutes; drain and pat dry. Put the spinach in a bowl, top with onions, mushrooms, tomatoes and walnuts. In a bowl, stir the remaining 2 tablespoons of juice with vinegar with vinegar, stir 1/4 teaspoon of salt and pepper, and then stir in oil. When serving, drizzle with salad, then toss.
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