People with prehypertension sharply reduced their blood pressure by eating a handful of raisins three times a day. Systolic pressure (the top number) dropped by up to 10 points over a 12-week trial. Researchers attribute the benefits in part to raisins’ high levels of potassium. Enjoy in cereal, muffins or breads or just by themselves.
Now that the weather is warming up be prepared to eat fresh produce and take advantage of the season’s bounty. Here is a great recipe for a snap pea salad. YUM
- 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
- sea salt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon (or more) fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 bunch radishes (about 6 ounces), trimmed, thinly sliced
- 4 ounces feta, crumbled
- Freshly ground black pepper
- 2 tablespoons coarsely chopped fresh mint
Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas.
- Whisk oil, 1 tablespoon lemon juice, vinegar in a small bowl. Toss peas, radishes, and cheese in a large bowl.
Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint.