Recipe: Ginger for Hypertension

Ginger is a natural and delicious way to lower blood pressure.

Ginger is another herb to add to the list of natural foods that lower blood pressure. By lowering cholesterol, the herb reduces blood pressure by preventing plaque build-up and maintaining the elasticity of blood vessels. It also prevents blood clots and inflammation thereby helping blood flow smoothly and preventing hypertension. Ginger is also high in antioxidants, which have many health benefits.

Some suggest that a potent way to use ginger to lower blood pressure is by drinking fresh ginger tea. One suggestion is to put six nickel-sized chips of ginger root into two cups of water. Boil the tea and then flavor it with stevia, agave nectar or honey.

Thanks to eatingwell.com, here is a must-try, healthy, cholesterol free recipe with Ginger:

Tofu with Peanut-Ginger Sauce

Ingredients

Sauce:
5 tablespoons water
4 tablespoons smooth natural peanut butter
1 tablespoon rice vinegar, (see Ingredient note) or white vinegar
2 teaspoons reduced-sodium soy sauce
2 teaspoons honey
2 teaspoons minced ginger
2 cloves garlic, minced

Tofu & vegetables:
14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
4 cups baby spinach, (6 ounces)
1 1/2 cups sliced mushrooms, (4 ounces)
4 scallions, sliced (1 cup)

Preparation
1. To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
2. To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
3. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
4. Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.

Nutrition
Per serving: 221 calories; 14g fat (2g sat, 3g mono); 0mg cholesterol; 15g carbohydrates; 3g added sugars; 12g protein; 4g fiber; 231mg sodium; 262mg potassium.
Nutrition Bonus: Calcium (16% daily value), Iron (16% dv).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 2 medium-fat meat

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