10 delicious recipes that will help lower your blood pressure
Hypertention (abnormally high blood pressure) is usually treated with diuretics that act on your kidneys, beta-blockers that opens your blood vessels, and many other synthetic remedies. However, blood pressure medications may incur a variety of undesirable side effects, such as: weakness, drowsiness, vomiting, skin rash, diarrhea, constipation and even erection problems. But, you can avoid all of that by changing your life style and eating foods that will help lower your blood pressure.
The top 5 cooking ingredients to lower blood pressure have been reported to be: Holy basil, Cinnamon, Ginger, Celery seed and turmeric (curcumin). So, here are 10 delicious recipes that will help lower your blood pressure.
1) Basil pesto pasta
375g of pasta Linguine
1 cup fresh basil leaves
2 tablespoons pine nuts, toasted
1 garlic clove, crushed
2 tablespoons grated parmesan cheese
1/4 cup extra-virgin olive oil
Shaved parmesan cheese, to serve
Salt and pepper, to season
Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
With motor running, add oil in a slow, steady stream. Process to combine.
Season with salt and pepper.Add pesto to pasta. Toss to combine. Serve
2)Honey-Basil Lemonade Recipe
1 cup fresh juice from 10 to 12 lemons
1/2 cup honey
2 cups loosely packed basil leaves
3 cups cold water
1 quart ice
Basil leaves for garnish
Combine lemon juice, honey, basil leaves, and salt in a blender. Blend on high speed until smooth, about 1 minute. Strain through a fine mesh strainer into a pitcher. Discard solids. Add cold water and whisk to combine. Add ice. Serve in ice-filled glasses garnished with basil leaves.
3)Cinnamon Braised Short Ribs with Seasonal Vegetables
1.5 teaspoons olive oil
8 ounces turkey bacon-sliced into one inch pieces
4 beef short ribs (~6-8 oz each)
1 medium onion (~5 oz)-small dice
4 carrots (~4 oz)-small dice
1 rutabaga (~4 oz)-small dice
4 garlic cloves-minced
1/2 cup Grand Marnier
1/2 cup red wine (Cotes du Rhone)
3 ounces parmesan cheese rind-whole
3 cups beef or veal stock
1 cup water
oregano to taste
salt to taste
pepper to taste
1 cinnamon stick
2 cups Brussels sprouts-trimmed and cut in half
1 cup cauliflower-heads broken up into bite size pieces.
Heat olive oil in a braising pot and add bacon; cook until it's just beginning to get crispy. Remove and reserve.
Season the short ribs very well with salt, pepper, and oregano. Add short ribs to the pan (which should still have the bacon fat in it) and brown on all sides. Remove and reserve.
Add onions, carrots, and rutabaga to the pan, season and slightly brown (~5-8 minutes). Add the garlic and cinnamon stick and cook for one more minute. Once everything is nice and golden, add Grand Marnier and red wine. Reduce by 1/3. Put the short ribs back into the pot and add cheese rind, stock, and water. Bring to a boil. Reduce to a simmer and cook for approximately 1-1.5 hours (or until the beef is nice and tender and is falling off the bone).
About 5-7 minutes before you finish braising, add the bacon, Brussels sprouts, and cauliflower to the pot. Cook just until the vegetables are tender. Remove the cheese rind and garnish with parsley. Serve with the cooking liquid (which will have reduced to a nice sauce).
4) Lemon and cinnamon tea
4 dl water
2 cinnamon sticks
2 bags of tea (Earl Grey is fine)
3-4 tbsp lemon juice
1-2 tbsp brown sugar
Slices of lemon for decoration if you like
Start by adding water, cloves and cinnamon to a pot and bring to the boil. Pull it off the heat, and add the teabags. Leave to infuse for five minutes.
Remove the bags, and add lemon and sugar. Start by just a little, and add more as you taste. Put the pot back on the stove, but on low heat. It 's important that it doesn't boil, just steep.
Once it's hot enough, pour it into a cup. You can strain it if you want to.
5) Ginger Curry
40 g Ginger (peeled & chopped)
3 Green Chilies (chopped)
40 g Coconut (chopped)
Salt (to taste)
30 ml Coconut Oil
A pinch of Mustard Seeds
20 g Red Chilies
3 g Fenugreek Seeds
15 g Tamarind (soaked)
10 g Sugar
Few Curry Leaves
Combine ginger, green chilies, curry leaves, and coconut with some water in a pan. Cook on low flame until the water dries up. Flavor with salt.
Mix red chilies with fenugreek seeds in a fresh pan and roast. Remove and grind to a fine powder. Heat oil in a pan and heat it. Splutter mustard seeds and stir in the cooked ginger mixture. Fry until reddish brown.
Put red chili paste and tamarind water. Flavor with salt and sugar. Bring to a boil and cook for few minutes.
6) Grapefruit and ginger sparkler
1 ounce fresh squeezed grapefruit juice
1/2 ounce Domaine de Canton ginger liqueur
3 to 4 ounces Prosecco or other sparkling wine
Grapefruit wedge to garnish
Pour the grapefruit juice and Domain de Canton in a champagne glass. Gently pour the prosecco over top until glass is nearly full. Garnish with a grapefruit wedge.
6) Chicken Vegetable Soup Recipe
5 cups chicken broth
3–4 carrots, peeled
1 onion, chopped
3–4 celery stalks, chopped
1 zucchini, thinly sliced
3 organic chicken breasts
Sea salt and black pepper to taste
2 ounces raw cheese
Put the chicken, carrots, celery, zucchini and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until chicken is throughly cooked.
Pour out the water and strain the chicken. Chop the carrots, celery and onion and add to pot with broth and chicken. Season with salt and pepper to taste. Continue to cook until vegetables are soft. Top with cheese and serve.
7) celery juice
2 celery sticks
1 apple or pear
¼ inch ginger
¼ lemon or lime
wash ingredients and process all ingredients in a juice, except lemon. Once its ready squeeze the lemon and stir well. Pour in a glass and serve.
8) Turmeric rice ( serves 4)
2 tablespoons butter
1⁄2 chopped onion
1 minced garlic clove
1 cup basmati rice
1 tablespoon turmeric
1 1⁄2 cups chicken broth
1 bay leaf
1 drop thyme
salt and pepper
Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
Add rice and turmeric; stir to coat.
Add remaining ingredients,bring to boil, cover and simmer 17 minutes.
Stir in remaining butter, remove bay leaf, serve.
9) Turmeric juice
1-inch piece turmeric root (or 1 teaspoon ground turmeric powder)
1 English cucumber
2 ribs celery
1-inch knob ginger root, plus more to taste
1 lemon, peeled
Pinch of freshly ground black pepper
Process all ingredients through your juicer. Enjoy strained or unstrained.
For a coconut water turmeric elixir: mix 1 oz of juiced turmeric root with 1 cup raw coconut water, and a pinch of freshly ground black pepper. The coconut water acts a “carrier” delivering more nutrients to the cells, and the piperine in the pepper helps the curcumin in the turmeric to absorb better.
10) Turmeric, Ginger, & Cinnamon Tea
3-4 slices of turmeric
3-4 slices of ginger
1 stick cinnamon
place the above into a glass,
add hot water – steep 5+ minutes, sip and enjoy
Variations – Add raw honey after steeping. If you don’t have fresh turmeric or ginger; use 1/3 teaspoon each ground turmeric, ginger and cinnamon.
According to the American heart association, there is a medical emergency when blood pressure is 180/110 mm Hg or higher. If your blood pressure is unusually high and you have headache or nosebleed and are feeling unwell, wait five minutes and retest. If your reading remains at 180/110 mm Hg or higher, seek a medical emergency agency in your city.
However, if are not going through a blood pressure emergency, there are other natural ways that have been reported that can help lower your blood pressure. For example: resistance training similar to aerobics are reported to lower blood pressure, as well as the consumption of supplements like grape seed extract, and potassium rich foods.