Discover the tasty and nutritious options for hypertensive
Those who have high blood pressure – or do not want to have in the future – must double the treatment of food as it is one of the main factors to increase blood pressure. This is a silent disease and, if not controlled in the right way, can evolve and cause serious health problems such as heart failure and stroke.
So watch 7 recipes with little rooms for those who have high blood pressure!
Green salt
It can be used in any recipe
Ingredients
- 1 tablespoon rosemary dehydrated
- 1 tablespoon of dehydrated basil
- 1 tablespoon of dehydrated oregano
- 1 tablespoon of dehydrated parsley
- 1 tablespoon of Gersal (mixture of toasted whole sesame and sea salt, present in natural products stores)
Methods of preparation
In a blender, batti rosemary, basil, oregano, parsley and Gersal. Keep in a dry container.
Grilled medallion in sauce
Ingredients
- 4 medallions of Fille-Mignon
- 2 tablespoons of olive oil
- 1 chopped onion
- 1/2 cup of chopped tea
- 4 tablespoons of dry red wine
- 1 tablespoon of green salt
- 4 rosemary branches
- Walnut Moscow powder to taste
Methods of preparation
In a container, season the medallions with the nutmeg. In a non -stick pan over medium heat, place the medallions and grill for 10 minutes or up to both sides. Remove from the heat and set aside. In the same pan, heat the olive oil over medium heat and brown the onion for 2 minutes. Add the damage, the wine and the green salt and leave it on fire until the volume is reduced to half. Remove from the heat, distribute the medallions on the plates and season with the sauce. Ends with rosemary and serves then.
Pan
Ingredients
- 4 chicken with the Overcox
- 4 Accardati garlic cloves
- 2 tablespoons of olive oil
- 1 cup of dry red wine
- 1 cup of water
- 1 teaspoon of chopped ginger
- 1 tablespoon of chopped thyme
- 1 cup of grated onion tea
Methods of preparation
Clean your thigh with ovecox and remove your skin. In a pan, heat the olive oil over medium heat and brown the garlic and onion. Then add the chicken and mix. Add the water gradually until the chicken broth becomes. Add wine and ginger and cook until the chicken is soft. Turn off the heat, sprinkle the thyme and then serve.
Tilapia with cherry tomatoes
Ingredients
- 4 fillets of Tilapia
- 400 g of Cherry tomato
- 1 lemon juice
- Green salt and ground pepper ground to taste
- Cooking water
Methods of preparation
In a container, season the tilapia fillets with green salt, black pepper and half of the lemon juice. Reserve. Cover only the bottom of a pan with water and bring over medium heat. As soon as it starts to form bubbles, add the cherry tomatoes and cook until they start to dry. Add the fish fillets and cover the pan. Leave them on fire until they are completely cooked. Add the other half of the lemon juice and boil for a few more minutes. Transfer to a plate and then serve.
Sardina in the oven
Ingredients
- 2 potatoes cut into thick slices
- 2 sliced tomatoes
- 8 sardine clean
- 1/2 cup of olive oil
- Slices of salt and cucumber to taste
- Cooking water
Methods of preparation
In a water pan, cook the potatoes over medium heat until it is soft. In a refractory, arrange the sardines and slices of potatoes and tomatoes. Connect with green salt and season with olive oil. Bake in a preheated oven at 180 ° C for 30 minutes. Then remove from the oven, add the cucumber slices and then serve.
Marinated salmon in orange
Ingredients
- 400 g of fillet salmon
- 5 pieces of ginger
- 4 Accardati garlic cloves
- 2 orange juice
- 1 tablespoon of chopped chives
- 1 tablespoon of chopped parsley
- 1 tablespoon of chopped basil
- Olive oil, green salt and ground black pepper to taste
- 1 lemon juice
Methods of preparation
In a container, place salmon, ginger and cover with orange juice. Cover the container and refrigerate for 20 minutes. Then remove the salmon from the refrigerator and discard the orange juice. Season the fish with garlic, basil, parsley, chives, green salt, black pepper and lemon juice. Put the salmon in a pan, dust it with olive oil and bake in a preheated medium oven for 40 minutes. Serve later.
Eggplant full of quinoa
Ingredients
- 1 cup of quinoa tea
- 2 cups of water tea
- 1 eggplant
- 1 peeled and chopped onion
- 1 chopped garlic tooth
- 1 tablespoon of olive oil
- Green salt and ground pepper ground to taste
- Coriander to finish
- Olive oil
Methods of preparation
In a pan, put the water and bring over medium heat to a boil. Add the quinoa and cook for 15 minutes. Turn off the fire, drain and set aside. In another pan, heat the olive oil over medium heat. Add onion and garlic and brown for 2 minutes. Add the quinoa and season with green salt and black pepper. Go up for 3 minutes. Turn off the heat and set aside. In running water, wash the aubergines and, with the help of a knife, cut towards the length. Remove half of the pulp, stuff with quinoa and arrange in a pan with olive oil. Bake in a preheated oven at 180 ° C for 20 minutes. Ends with coriander and serves then.
Chickpea salad with vegetables
Ingredients
- 1 cup of tea chickpeas cooked and drained
- 1 cubic cubic cucumber
- 1 cubed tomatoes
- 1 grated carrot
- 1/2 chopped onion
- 1/2 chopped yellow pepper
- 1 lemon juice
- 3 tablespoons of olive oil
- Fresh parsley and ground black pepper to taste
Methods of preparation
In a large bowl, mix the chickpea cooked with cucumber, tomato, carrot, onion and peppers. Connect with lemon juice, olive oil and black pepper. Mix everything gently. Cover and keep in the refrigerator for at least 30 minutes. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
