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Rainbow Kitchen

What Your Heart May Be Dying to Tell You

By Allison St. Claire
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Everything in the cookbook aims at reducing or eliminating the four major promoters of heart disease: inflammation, oxidative damage, stress and dietary sugar.

Short and sweet: Whether you’re reading this in February (Heart Month) or any other time, your heart wants to serve you well. Treat it well, feed it well, and keep a happy, healthy beat to your life.

Hopefully you’ve already read many of the credible, well-researched, independent studies that have debunked the cholesterol myth that has ruled for so many years as a result of faulty logic, cherry-picking “facts,” heavy politicking and outrageous profits to be gleaned from getting your cholesterol down, down, down with medications. An excellent book that sums it all up is the best seller, The Great Cholesterol Myth by Jonny Bowden and Dr. Stephen Sinatra. Now they’ve teamed up with professional chef and master nutritionist Deirdre Rawlings to produce the companion book The Great Cholesterol Myth Cookbook.

Everything in the cookbook aims at reducing or eliminating the four major promoters of heart disease: inflammation, oxidative damage, stress and dietary sugar. Each ingredient is explained in depth as to its contributions to a healthy heart.

Foods your heart loves: grass-fed beef, wild-caught fish, free-range poultry, eggs, vegetables, fruits, nuts, beans, dark chocolate, turmeric, green tea, garlic, olive oil, and pomegranate juice. What it doesn’t like: sugar, processed foods, trans fats, processed meats.

Supplements are not meant to be substituted for medications, but your heart benefits from all of these: CoQ10, L-carnitine, magnesium, D-ribose, curcumin, vitamin D, trans-resveratrol, vitamin C, fish oil, garlic and citrus bergamot.

So for some healthy, tasty sweets, try out these recipes courtesy of The Great Cholesterol Myth Cookbook. They contain ingredients you’re likely to already have on hand, or in the case of almond flour are easily found in most grocery stores and definitely from online sources.

 

Blueberry and Apple Crumble Gone Nuts

Filling:

4 large green apples, peeled, cored and cut into thin wedges

Juice of ½ lemon (about 1 tablespoon)

1/4 cup water (preferably filtered)

1 teaspoon grated lemon rind

2 tablespoons honey, divided (preferably organic)

2 cups blueberries, fresh or frozen

½ teaspoon cinnamon

1/4 teaspoon mace (optional)

 

Topping:

2/3 cup almond flour

1/4 cup rolled oats

1/4 cup butter

1 teaspoon honey

1 cup walnuts

 

Preheat oven to 350F. Grease 8-inch square baking dish with butter.

Filling: Toss the apples, lemon juice, water, lemon zest and 1 tablespoon honey into saucepan and cook, covered, for 5 minutes over low heat. Remove lid and simmer on high for another 5 minutes. Remove from heat, add the blueberries, cinnamon and mace to the pot and let sit for about 10 minutes until the blueberries and flavors meld. Refrigerate to cool.

Drain the fruit of its juices in a sieve and set fruit aside. Pour juice back into saucepan, add remaining tablespoon honey, and simmer until reduced by half.

Topping: In a food processor, add the almond flour, rolled oats, butter, honey and walnuts and blend until chunky crumbs are formed. Refrigerate for 10 minutes.

Place cooled fruit into baking dish and top with the crumble. Bake for 20 minutes. Top with whipped cream or yogurt if desired.

 

Anti-ox Orange Mousse

½ cup honey, divided (preferably organic)

granted rind from 1 orange

1/4 cup + 2 tablespoons cold water, divided (preferably filtered)

1 teaspoon gelatin

1-1/2 cups whipped cream (mix cream and plain yogurt if preferred)

2/3 cup fresh orange juice

2 tablespoons lemon juice

1 teaspoon vanilla extract

½ teaspoon ground nutmeg

1 teaspoon cinnamon

4 orange slices

 

In small, nonstick saucepan, combine honey, orange zest and 1/4 cup water. Simmer for 1 minute. Turn off heat. Soak the gelatin in 2 tablespoons cold water and add to the hot honey, stirring well. Transfer to ceramic bowl and refrigerate for about 20 minutes.

In a medium bowl, whip the cream until quite thick. Add orange and lemon juices, vanilla extract, and thickened honey. Pour equal amounts into 6 individual ramekins and refrigerate for 3 to 4 hours until the mousse sets.

Remove ramekins from the refrigerator and dip into hot water for about 10 seconds. Using a knife, separate the edges of the mousse away from the ramekins and place upside down onto a dessert plate. Decorate with nutmeg, cinnamon and a slice of orange.

 

Finally, we’ve also discovered nearly over-the-top cheesecake treats that, with a couple of exceptions, feature basic cream cheese, eggs, unbleached flour, butter and regular sugar. Look for the delicious possibilities for yourself or a loved one at GourmetGiftBaskets.com.


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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

Meet Allison