Healthy food for heart patient

Heart disease is the leading cause of death in the United States.Not only in US around the world.Dietary advice for reducing heart disease risk includes eating a balanced diet.Here are some of the dietary food can taken by heart patient,

SALMON RECEPIE

Fish is an excellent source of omega-3 fatty acids that protect your heart by reducing both inflammation and the risk of blood clots. These fats also work to keep your cholesterol levels healthy. Eat salmon or other oily ocean fish like tuna, sardines or herring at least two times per week. For a heart-healthy meal, try grilled salmon steaks with a green vegetable and a side salad with a sprinkling of lemon juice instead of high-calorie salad dressing. 

OLIVE OIL

 



Olive oil reduces your risk of heart disease by lowering your LDL cholesterol levels. Choose olive oil for cooking,
Oats

OATS

Oats contain a soluble fiber called beta glucan that helps reduce total cholesterol and LDL cholesterol. Soluble fiber also helps keep your digestive system healthy.

APPLE

ALMOND

                   

Apples contain a phytochemical called quercetin which acts as an antiinflammatory and will help prevent blood clots as well.

Almonds and other nuts contain healthy oils, vitamin E and other substances that will help keep cholesterol levels in check.

WHOLE GRAIN RECEPIES

Whole grains provide vitamins and fiber that will help to keep your heart healthy. Make a deliciously healthy sandwich with two slices of 100-percent whole-grain bread, three ounces of lean turkey breast, lots of sliced tomatoes and avocado, plus lettuce and a bit of mustard. Switch from white pasta to whole grain pasta too.

TOMATO

Green leafy vegetables contain folate, which helps to keep homocysteine levels down, and vitamin E.
Tomatoes are packed with vitamins and lycopene, which has been shown to reduce heart disease risk. Add thick slices of tomatoes to sandwiches and salads or enjoy tomato sauce on whole wheat pasta. In fact, cooked tomato sauce and canned tomato sauce that you buy in the store both contain more lycopene than raw tomatoes.

SOY

Soy protein has been shown to prevent heart attacks and soy makes an excellent protein substitute for red meat, which will reduce your saturated fat intake. Add tofu to your favorite stir fry or pour soy milk on your morning cereal.

How to Make Clear Chicken Soup

Chicken Broth Clarified

1

Remove the innards from a full chicken and submerge it in water or prepared chicken broth. The chicken flavor will be stronger from a broth-based recipe, but some prepared broths contain large amounts of sodium or monosodium glutamate.

2

Add onion, carrots, celery and parsley.

3

Cover pot and bring to a boil. Reduce heat and allow to simmer for one hour.

4

Remove chicken and vegetables and skim off fat.

5

Strain broth through sieve.

6

Combine 1/4 cup cold water with egg white and broken shell. Add to strained broth and bring to a boil.

7

Remove from heat and allow to cool slightly.

8

Strain broth through cheesecloth-lined sieve and discard egg and shell pieces.

Chicken Tortilla Soup Recipe with Avocado

 This chicken tortilla soup recipe is a great way to use up old tortilla shells, but don't let that be the only reason you make it! This soup has the wonderful authentic taste of Mexican cooking, but without all the fat that you get in Mexican fast food. What a great way to satisfy that craving for Mexican!

Ingredients

2 cups

fresh cilantro leaves, well washed (leaves only)
2-3 garlic cloves, finely chopped
1 medium onion, chopped
1 or 2 Poblano, Anaheim or Jalapeño peppers, chopped
8 cups chicken stock/broth
1 (14.5 ounce) can tomatoes
Ground cumin to taste
Salt and pepper to taste
Corn tortillas, preferably stale, cut into thin strips
Vegetable oil for frying
Splash of olive oil
2 cups cooked chicken
6 oz. Monterey Jack cheese
2 avocados, peeled, pitted and sliced

Tortilla Preparation

This chicken tortilla soup recipe works best when the tortilla shells are somewhat free of moisture. If your tortillas are not a bit stale, then you should bake them at about 200 degrees Fahrenheit for 10 minutes or so to dry them out.

Heat an inch or so of oil in a pot to about 350 degrees, and fry the tortilla strips until they are golden crisp. Season with a little sprinkle of salt when you remove them from the oil.

Preparation

1. Heat olive oil in soup pot on medium low.

2. Add onions, garlic, peppers and salt, saute until onions are soft.

3. Add cumin, pepper, and chicken. Cook for a few minutes more.

4. Add tomatoes (including liquid) and chicken stock. Bring soup to a boil, reduce heat and simmer for about 30 minutes.

5. Serve soup garnished with avocado slices, grated cheese, cilantro leaves and fried tortilla strips.

Notes

There are so many ways to add even more flavors and garnishes to this soup, because of the richness of the culture from which it comes. You can also add a southwestern flare with some ingredients from that area, such as lime juice, or grilled corn kernels. Sour cream is another nice option, either with or without the cheese.

The Food Guide Pyramid is one way for people to understand how to eat healthy. A rainbow of colored, vertical stripes represents the five food groups plus fats and oils. Here's what the colors stand for:

• orange — grains
• green — vegetables
• red — fruits
• yellow — fats and oils
• blue — milk and dairy products
• purple — meat, beans, fish, and nuts

The U.S. Department of Agriculture (USDA) changed the Pyramid in 2005 because they wanted to do a better job of telling Americans how to be healthy. The agency later released a special version for kids. Notice the hiker climbing up the side? That's a way of showing kids how important it is to exercise and be active every day. In other words, play a lot! The steps are also a way of saying that you can make changes little by little to be healthier. One step at a time, get it?

The Pyramid Speaks

Let's look at some of the other messages this symbol is trying to send:

Eat a variety of foods. 

A balanced diet is one that includes all the food groups. In other words, have foods from every color, every day.

Eat less of some foods, and more of others. 

You can see that the bands for meat and protein (purple) and oils (yellow) are skinnier than the others. That's because you need less of those kinds of foods than you do of fruits, vegetables, grains, and dairy foods.

You also can see the bands start out wider and get thinner as they approach the top. That's designed to show you that not all foods are created equal, even within a healthy food group like fruit. For instance, apple pie would be in that thin part of the fruit band because it has a lot of added sugar and fat. A whole apple — crunch! — would be down in the wide part because you can eat more of those within a healthy diet.

Make it personal. 

Through the USDA's MyPyramid website, people can get personalized recommendations about the mix of foods they need to eat and how much they should be eating. There is a kids' version of the website available too.

How Much Do I Need to Eat?

Everyone wants to know how much they should eat to stay healthy. It's a tricky question, though. It depends on your age, whether you're a girl or a boy, and how active you are. Kids who are more active burn more calories, so they need more calories. But we can give you some estimates for how much you need of each food group.

Grains

Grains are measured out in ounce equivalents. What the heck are they? Ounce equivalents are just another way of showing a serving size.

Here are ounce equivalents for common grain foods. An ounce equivalent equals:

• 1 slice of bread
• ½ cup of cooked cereal, like oatmeal
• ½ cup of rice or pasta
• 1 cup of cold cereal

* 4- to 8-year-olds need 4-5 ounce equivalents each day.
* 9- to 13-year-old girls need 5 ounce equivalents each day.
* 9- to 13-year-old boys need 6 ounce equivalents each day.

And one last thing about grains: Try make at least half of your grain servings whole grains, such as 100% whole-wheat bread, brown rice, and oatmeal.

Vegetables

Of course, you need your vegetables, especially those dark green and orange ones. But how much is enough? Vegetable servings are measured in cups.

* 4- to 8-year-olds need 1½ cups of veggies each day.
* 9- to 13-year-old girls need 2 cups of veggies each day.
* 9- to 13-year-old boys need 2½ cups of veggies each day.

Fruits

Sweet, juicy fruit is definitely part of a healthy diet. Here's how much you need:

* 4- to 8-year-olds need 1-1½ cups of fruit each day.
* 9- to 13-year-olds need 1½ cups of fruit each day.

Milk and Other Calcium-Rich Foods

Calcium builds strong bones to last a lifetime, so you need these foods in your diet.

* 4- to 8-year-olds need 2 cups of milk (or another calcium-rich food) each day.
* 9- to 13-year-olds need 3 cups of milk (or another calcium-rich food) each day.

If you want something other than milk, you can substitute yogurt, cheese, or calcium-fortified orange juice — just to name a few.

Meats, Beans, Fish, and Nuts

These foods contain iron and lots of other important nutrients. Like grains, these foods are measured in ounce equivalents.

An ounce equivalent of this group would be:

• 1 ounce of meat, poultry, or fish
• ¼ cup cooked dry beans
• 1 egg
• 1 tablespoon of peanut butter
• ½ ounce (about a small handful) of nuts or seeds

* 4- to 8-year-olds need 3-4 ounce equivalents each day.
* 9- to 13-year-olds need 5 ounce equivalents each day.

Whoa! That's a lot to swallow. The good news is that your mom, dad, and the other grownups in your life will help you eat what you need to stay healthy. There's more good news — you don't have to become a perfect eater overnight. Just remember those stairs climbing up the side of the Pyramid and take it one step at a time.

Reviewed by: Mary L. Gavin, MD
Date reviewed: January 2009

Mars has informed us that they will be unable to provide an
update to the Food guide. 

Mars are taking another Halal
certification route. Based on this information, henceforth we will be unable to field any queries regarding Mars products.

GMWA Foodguide is an 'Ulamaa co-ordinated, non profit organisation that serves UK Muslims.  Our decisions are based on Islamic Jurisprudential rulings, which we apply to the detailed information provided to us.  As we have mentioned earlier on, no fees are taken
for these services from  participating companies. 

We cannot vouch or answer for other independent organisations, and their methods.

Perfect fall snack

Locally grown apples - preferrably from your own garden, if you have that option - dried to crisp yet chewy snacks. I borrowed a friend's dehydrator and that worked out really well, but you can oven-dry these as well. Or even air-dry, but they won't be as crispy.

You can dip the slices, pre-drying - in lemon juice to prevent browning, and you can add spices like cinnamon or cardamom. I did nothing at all to this batch though - the apples are delicious all on their own.

Simple dinner idea

Got it from Nigella's latest book: chicken legs, spicy sausages and potatoes, sprinkled with chopped red onions and orange zest. Mine was in the oven for a few minutes too long, but the basic idea was pretty good. Will try it again.

France: Gérard Mulot, Poilâne, Pâtisserie Stohrer, and Angelina

All appointments canceled on a day like this. The weather! Can you believe - hail?! And crazy wind, one more time. There first sight of snow for 2010 was recorded in Central Park this morning. I had my scarf tied so tight and high, round my neck, mouth, and nose...it was a wonder I could see where to walk!

Take me to Hawai'i where the sun is bright and I can indulge in malassadas and fresh mochi (lots of mochi!) all day.

Or even, Paris. At least there I may feast on marshmallows, aka, Guimauves from Gérard Mulot. Kiwi, blueberry, orange, and strawberry! Monsieur P didn't even bat an eye when I insisted on having guimauves for breakfast.

No he did not. Instead, he spoiled me with more sweets.

"Croissant, my dear?"

And no more than ten minutes later, "perhaps a Chausson aux Pommes?" Boy, does this fellow know the way to my heart ;)

And he also knew that while the Chausson aux Pommes from Gérard Mulot was lovely, it was the Chausson aux Pommes from Poilâne that was AMAZING.

Yes, amazing. Buttery, golden, all those sweet apples, still warm and tucked into that flaky crust. We had one, two. And then back the following morning, again, one, two. The single best habit we developed on that holiday.

A short metro ride took us to Pâtisserie Stohrer in the afternoon for...

...Puits d'amour. These little gems literally translate as "wells of love." How precious is that?

It all makes sense when you bite into layers of puff pastry and sink your teeth into sweet depths vanilla bean speckled custard, soft and cool with a crackly top of golden caramel.

We couldn't help but pick up some Chocolate Marzipan on the way out, heheh. They were delightful to nibble on at the cafe, a glass of wine on the side and book in hand.

But we mustn't forget to stop at Angelina...

...one Mont Blanc to share please! Yes, that is all cream. Good glory.

Alas, there was no room for their famed hot chocolate, but that is alright, Monsieur P promised we'd be back soon enough ;)

[For a little more sweet something:
the Pierre Hermé post]

Gérard Mulot
76 Rue de Seine, 6th Arr.
01 43 26 85 77

Poilâne
8 Rue du Cherche-Midi, 6th Arr.
01 45 48 42 59

Pâtisserie Stohrer
51 Rue Montorgueil, 2nd Arr.
01 42 33 38 20

Angelina
226 Rue de Rivoli, 1st Arr
01 42 60 82 00

If at first you don't succeed.... My Project Food Blog Journey

Well, my journey with Foodbuzz's Project Food Blog is over- I am not advancing to round 3 of the competition. Besides the thrill of competing against other foodbloggers, what did I gain from competing?  After all, there was the pressure of developing and writing posts on a tight timescale, the time spent planning, preparing, photographing, writing and editing.  And for what?

I became familiar with so many new bloggers whom I hope to continue to follow.  I have read so many posts with different styles, and voices and perspectives.  I learned about new dishes and cuisines and ingredients. I had a great time being primped and posed like America's Next Top Model by my daughters who helped with the concept and the taking of my PFB profile picture.  I enjoyed support from family and friends and readers.

Am I disappointed? Yes of course.  Competing successfully and having your blog assessed by judges whom you respect as worthy is very validating, and as a Type A personality, I keep second guessing, "What could I or should I have done differently?" What can I do to make my blog better?  How can I connect with more readers, increase my appeal?  I will have to experiment, and stretch, and polish.

So now that my time as a competitor is over what will I do?  First I will support my friends who are still competing in PFB !  I will turn my immediate focus on getting ready for my son's wedding on October 16 and the rehearsal dinner that I am hosting at our home. I will make new dishes and work to share the stories that go with them.  I will share with my readers  new restaurants, new ingredients, new experiences and I hope that these shared experiences will make my food and my life richer and full of flavor!

Fish Face

 

All the action is behind the counter in this squidgy slip of a Darlo eatery, where snaring one of the high-legged tables can be dicey, given the no-bookings-after-7pm thing.

Sashimi is sliced, tuna seared and copper pans are set to sizzle amid a rush of flames and smoke.

 

So what to order, when you know it's all going to be good? Daily specials beckon from the glass-backed wall menus, and sushi is rolled as you ponder, but all you really need to know is that owner Steve Hodges is a die-hard fish nerd.

There's tuna tartare - sweet darkish cubes to toss with chilli rings, chilli salt and capers; or steamed custard (chawan mushi style) flaked with mud crab, enoki, cress and black sesame.

The gleaming sashimi platter is full of extra treats, such as pickled seaweed and cucumber salad, and a thick fillet of cobia (wild kingfish) comes with caramelly onions and pine mushies. Even dessert is exciting: an eggy brulee with a suitably crackly top.

The SMH Good Food Guide 2011 is edited by Terry Durack and Joanna Savill. You can buy the guide at smhshop.com.au.

Good Food Guide Recipe Book

With the launch of the brand new recipe book from the UK's best-selling restaurant guide - The Good Food Guide - we asked the British public about their cooking habits. 

Budding chefs

How confident are you in the kitchen? As part of the launch of the Good Food Guide Recipes book - featuring recipes from chefs including Michel Roux Jr - we asked over 1,200 members of the public* about their cooking habits to find out, with some surprising results.

Interesting, Brits don’t just age gracefully, they age creatively too.         We found a fairly even split between those who cook creatively and those who follow the recipe, but almost half of those who experiment were aged over 65. Perhaps unsurprisingly the most poorly represented age-group when it creative cooking were the 16-24 year olds.

Some results were less surprising though. Fond memories of mum’s, rather than dad’s, home cooking are justified by our results which showed more than half of women are good all-round cooks in comparison to 37% of men. What’s more, 10% of men never cook, in comparison to only 1% of women.

Good Food Guide Recipe Book

Budding chefs now have the chance to match the gastronomic excellence of their favourite chefs with the Good Food Guide Recipes book. After 60 years of the highest-quality independent restaurant reviews, the Good Food Guide is offering members of the public an insight into what makes good food great with recipes from, among others, Raymond Blanc and Michel Roux Jr.

The Good Food Guide Recipes book makes an ideal Christmas gift and  includes step-by-step recipes from 60 of the UK's best chefs and restaurants. It can be ordered on 01992 822800 (£25.00, p&p free), at our online bookshop or from good bookshops. And you can find our more about the 2011 Good Food Guide here.