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Beet okroshka

Required: 1 beet, 100 g potatoes, 1 carrot, 1 onion, 2 fresh cucumbers, 1 tbsp. l. sour cream, juice of 1/2 lemon, dill and parsley, 1/2 l of beet broth.

Preparation

Grate the beets, add water and boil until soft. Then drain. Mix the beetroot broth with lemon juice and salt. Boil potatoes and carrots, cut into small pieces, chop onion, cucumber and egg into small pieces. Put all ingredients in a plate and mix. Pour in beet broth and season with sour cream.

Fresh vegetable cabbage soup

Required: 250 g of beef with bone, 4-5 potato tubers, 1 carrot, 2-3 fresh tomatoes, 500 g of cabbage (fresh), 1.5 onions, bay leaf, parsley, dill, salt.

Preparation

Rinse the meat, pour 1.5-2 liters of water and cook until tender. Then take out the meat, and put chopped cabbage into the broth. After 15-20 minutes add the chopped potatoes. Shortly before being ready, put finely chopped onions and carrots into a saucepan, add peeled tomatoes. 5 minutes before being ready, put bay leaf, parsley and dill, after cooking, put boiled meat cut into portions into a saucepan.

Summer borsch

Required: 80-100 g of beets with tops, 400 g of potatoes, 1 carrot, 1 onion, 200 g of zucchini, 2 tomatoes, 1 parsley root, 2-3 tbsp. l. vegetable oil, 2 tbsp. l. lemon juice, bay leaf, dill and parsley.

Preparation

Peel the courgettes and potatoes and cut into slices. Cut the beets into slices, and the beet stalks into 2.5-3 cm pieces. Chop the onions, carrots and parsley and sauté in vegetable oil. Put sautéed vegetables in boiling water (or meat broth) and bring to a boil, then add beet leaves, potatoes and cook for about 20 minutes. 10 minutes before the end of cooking, put chopped zucchini, tomatoes, bay leaves, salt, herbs, lemon juice. Serve the finished borscht with sour cream and finely chopped fresh herbs.

Vegetable okroshka

Required: 1 liter of bread kvass, 3 cucumbers (fresh), 3 boiled potato tubers, 1 boiled carrot, 2 eggs, 10 pieces of radish, green onions, dill, parsley, salt.

Preparation

Cut cucumbers, radishes, potatoes and carrots into small cubes. Chop green onions, dill and parsley. Peel the boiled eggs and separate the whites from the yolks, finely chop the whites, and grind the yolks. Pour everything with kvass, season with sour cream and chopped herbs.

Okroshka meat

Required: 1 liter of kvass, 80-100 g of boiled beef, 100 g of boiled potatoes, 100 g fresh cucumbers, a bunch of radishes, 2 boiled eggs, green onions, dill, salt, sour cream.

Preparation

Finely chop the beef, potatoes, cucumbers, radishes and eggs. Mix with chopped onion and dill, stir and pour in kvass. When serving, season with sour cream, salt and chopped herbs.

Cold potato and sour milk soup

Required: 500 g of sour milk or yogurt, 150 g of potatoes, 150 g of fresh cucumbers, an egg, 1-2 cloves of garlic, green onions, dill, salt, pepper.

Preparation

Boil potatoes and make mashed potatoes, diluted with potato broth. Finely chop the cucumbers and eggs, chop the herbs. Crush the garlic with salt, pepper and a little vegetable oil. Pour whipped sour milk over all ingredients, add 200 ml of potato broth. Serve the soup cold. Decorate with finely chopped herbs.

Vegetarian cabbage soup

Required: 500 g cabbage, 2 fresh tomatoes, 1 onion, 1 carrot, 1 parsley root, 5-6 potato tubers, 1-2 cloves of garlic, bay leaf, salt, allspice.

Preparation

Finely chop the onions and carrots and sauté in vegetable oil. Put chopped cabbage in boiling water, after 15-20 minutes add diced potatoes, parsley and browned vegetables. 5 minutes before readiness add garlic, pounded with salt, bay leaf, allspice. When serving, put sour cream in the cabbage soup.

Bean soup

Required: 100 g beans, 6 potato tubers, 1 carrot, 1 small onion, 1 clove of garlic, 2-3 tbsp. l. vegetable oil.

Preparation

Soak the beans overnight and cook in the same water in the morning. While the beans are cooking, finely chop the onions and carrots and sauté them in vegetable oil, finely chop the peeled potatoes. When the beans are soft, add salt, potatoes and sautéed vegetables to the soup. A few minutes before the soup is ready, put finely chopped (or mashed) garlic in it.

Bean puree soup

Required: 500 g beans, 1 onion, 2 carrots, 1.5 cups milk, 3 tbsp. l. butter.

Preparation

Rinse the beans, pour 6 glasses of water and leave overnight, in the morning put to boil in the same water. When the beans are tender, add finely chopped carrots, potatoes and onions. Cook until cooked. Then rub all the "thick" through a sieve, dilute with hot milk and salt, add bean broth. Serve the puree soup to the table, season with butter.

Pea soup

Required: 400 g peas, 6 potato tubers, 1 onion, 1 large carrot, 3 tbsp. l. vegetable oil.

Preparation

Sort peas, rinse and soak in cold water all night long. In the morning, cook in the same water. When the peas are boiled down, add salt and put the chopped potatoes and finely chopped carrots and onions sautéed in vegetable oil. Cook until tender. When serving, garnish with finely chopped dill or parsley.

Pea puree soup

Required: 300 g peas, 2 tbsp. l. sunflower oil, 3 tbsp. l. flour, a glass of milk, dill and parsley.

Preparation

Rinse the peas and soak in cold water overnight. In the morning, cook in the same water. Bring the peas to readiness, then rub through a sieve. Fry flour in vegetable oil, dilute with water, combine with broth, salt and cook for another 5 minutes. Add milk and bring to a boil. Sprinkle the prepared soup with chopped herbs. Serve well with croutons.

Lentil soup

Required: 250 g lentils, 8 potato tubers, 1 large onion, 1 large carrot or 2 small carrots, 2-3 tbsp. l. vegetable oil.

Preparation

Soak lentils for 2 hours, then cook in the same water. Cut the potatoes into cubes and put in the soup, add carrots and onions, finely chopped and sautéed in vegetable oil. Cook until tender, serve with finely chopped dill and parsley.

Potato soup with champignons

Required: 100 g of mushrooms, 6 potato tubers, 1 carrot, 1 onion, 1-2 tbsp. l. vegetable oil, salt.

They require a special attitude in everything - comprehensive attention to their health, high-quality treatment, lifestyle changes and proper nutrition... Treatment table number 10 is a nutritional system specially designed for heart patients, the purpose of which is to improve blood circulation, help the cardiovascular system, facilitate liver and kidney function, normalize metabolism and establish a gentle mode of work for the digestive system.

Features:

Table salt is limited - all dishes are prepared without it, food is already salted at the table. Moreover, the menu has increased the content of vitamins C and B group, potassium, magnesium and trace elements.

Meat and fish are boiled, vegetables and fruits with coarse fiber are chopped and boiled.

Diet - at least 5 times a day and in relatively even portions.

What's prohibited?

People with cardiovascular diseases or a tendency to them should completely abandon:

• products from butter and puff pastry, cream products and ice cream;
• fatty meats, poultry and fish, including canned and salted, and not use them for making soups;
• fatty or salty dairy products;
• products that can stimulate nervous system, that is, from strong tea, coffee, cocoa and chocolate;
• peas and beans;
• certain vegetables such as radishes, radishes, sorrel, spinach and mushrooms
• marinades, meat, fish and mushroom sauces, pepper, mustard and caviar;
• spirits and all carbonated drinks.

Atherosclerosis is a disease of blood vessels that lose flexibility as a result of harmful factors, become hard due to the deposition of fats on the walls and, as a result, narrow, which reduces blood access to organs. The disease leads to thrombosis and ischemic organ damage. Atherosclerosis is considered one of the most dangerous diseases leading to death.

What can

The list of permitted foods is wide enough to support the recommended calorie intake of 2300-2600 calories per day. The list of foods allowed by the therapeutic diet number 10 includes:

• Eggs in any form, but not more than one per day.
• Whole milk, but only if it does not cause flatulence, cream, lactic acid drinks, non-fatty sour cream and cottage cheese.
• Cereals, pasta and legumes, which are recommended to be cooked in water and milk.
• Vegetables, for example, can be safely eaten in boiled and baked potatoes, beets, carrots, white cabbage and cauliflower; raw cucumbers, tomatoes, carrots, lettuce, green onions, dill, parsley are allowed.
• Vegetarian soups with potatoes, vegetables, cereals, as well as milk and fruit soups.
• Raw sweets in the form of berries and fruits, as well as compotes, jelly, jelly, mousses, milk creams, jam, honey, non-chocolate candies, marshmallows, marshmallows.
• Weak tea, coffee substitute, vegetable and fruit juices, rosehip decoction.
• Unsalted butter and vegetable oils for use in cooking.

Sample menu for the day

Breakfast: milk oatmeal, weak tea.

Lunch: steam omelet.

Lunch: vegetable soup buckwheat (a little), boiled or baked carrots, steamed white fish fillets.

Afternoon snack: curd pudding.

Dinner: baked potatoes with a slice of boiled beef.

Some of the suggested recipes are composed of purely vegetarian products, others, besides vegetables, fruits and cereals, include milk, eggs, butter, meat, broth, etc. of cardio-vascular system stricter diets that exclude meat dishes are recommended. The consumption of milk, eggs and other products listed above is allowed in small quantities. Meat dishes can be included in the diet when switching to a nutritious diet.

Dishes for a gentle diet

Vegetable caviar with eggplant

Ingredients: 200 g eggplant, 40 g onions, 30 g tomato puree, 20 g vegetable oil, 10 g green onions, 10 g dill and parsley, 5 g sugar, 2 g salt.

Wash the eggplants, remove the stalk, bake in the oven preheated to 200 ° C until tender. Cool the baked eggplants, remove the skin, chop the pulp. Blanch the onions, cool, chop, sauté in vegetable oil, adding tomato puree at the end. After 5-10 minutes, put the prepared eggplants in the same container, simmer until thickened, no more than 25-30 minutes. Add sugar and salt 5 minutes before the end of stewing. Sprinkle with chopped green onions, dill and parsley before serving.

Borscht on vegetable broth

Ingredients: 200 g potatoes, 130 g white cabbage, 130 g beets, 40 g onions, 30 g carrots, 20 g parsley root, 20 g tomato puree, 10 g dill and parsley, 25 g flour, 25 g butter, 20 g sour cream, 600 ml vegetable broth, 5 g sugar.

Dip chopped cabbage into boiling vegetable broth, bring to a boil and add finely chopped stewed beetroot and diced potatoes, cook for 10 minutes. Chop onions, parsley root, carrots and sauté in butter (use half), add tomato puree at the end, sauté for another 5–10 minutes. Put the resulting mass in borscht, cook for 10 minutes. Cook flour sauté in the remaining butter. Dip it in borscht, add sugar and cook for another 5 minutes. Before serving, season the borsch with sour cream and sprinkle with chopped dill and parsley.

Cabbage soup with vegetable broth

Ingredients: 300 g of cabbage, 30 g of carrots, 10 g of parsley root, 100 g of tomatoes, 10 g of green onions, 10 g of parsley, 25 g of butter, 25 g of sour cream, 700 ml of vegetable broth, 3 g of sugar.

Dip chopped white cabbage into boiling vegetable broth, bring to a boil and add carrots and parsley root, stewed with butter, cut into slices. Cook the cabbage soup for 20–30 minutes, 5 minutes before the end of cooking, put sliced \u200b\u200btomatoes without the skin and sugar. Before serving, season the cabbage soup with sour cream, sprinkle with chopped green onions and parsley.

Vegetable soup

Ingredients: 200 g white cabbage, 50 g cauliflower, 200 g potatoes, 80 g carrots, 100 g onions, 40 g parsley root, 100 g zucchini, 100 g tomatoes, 60 g green peas, 10 g each dill and parsley , 5 g green onions, 40 g butter, 50 g sour cream, 1.5 l vegetable broth, 8 g sugar, 1 g salt.

Put chopped white cabbage and cauliflower disassembled into inflorescences in a boiling vegetable broth, bring to a boil and add diced potatoes, cook for 5-10 minutes. Finely chop carrots, parsley root, zucchini, onions, simmer with butter, adding green peas. Dip the prepared vegetables into the soup, cook for 15–20 minutes. 5 minutes before the end of cooking add the peeled tomatoes, cut into slices, sugar and salt. Before serving, season the soup with sour cream, sprinkle with chopped green onions, dill and parsley.

Vegetable soup with cereals

Ingredients: 40 g carrots, 40 g parsley root, 120 g potatoes, 40 g millet, 25 g butter, 25 g sour cream, 10 g dill and parsley, 700 ml vegetable broth or water, 2 g sugar, 1 g salt.

Put diced potatoes and washed millet into a boiling vegetable broth, bring to a boil, cook for 10-15 minutes. Cut the parsley root and carrots into slices, simmer with butter, add to the soup and cook for 5-10 minutes. 5 minutes before the end of cooking, salt the soup and sprinkle with sugar. Before serving, season the soup with sour cream and sprinkle with chopped dill and parsley.

Milk soup with strawberries

Ingredients: 500 ml of milk, 150 g of strawberries, 40 g of sugar, 1 egg yolk, 15 g of potato starch.

Grind the egg yolk with sugar and starch, adding 25 ml of milk. Bring the remaining milk to a boil and slowly add to the egg-starch mass, stirring continuously, then cool slightly and strain. Chop half of the strawberries and combine with the milk mass. Put the remaining berries in the prepared soup before serving. You can make a soup with raspberries, strawberries, or other sweet berries in the same way.

You can serve biscuits or croutons with the soup.

Fruit soup with rosehip decoction

Ingredients: 500 ml water, 30 g rose hips, 170 g apples, 2 g cinnamon, 25 g sugar, 3-5 g lemon juice.

Wash the apples, peel, grate, mix with sugar and cinnamon, put in the cold. Wash the rose hips thoroughly, combine with apple peels, cover with hot water and cook under a lid for 10 minutes, then remove from heat, add lemon juice, leave for 3-4 hours, drain. Before serving, dip the previously prepared apples into the broth and heat slightly in a steam bath.

Separately, you can serve boiled rice, cookies or croutons.

Carrot puree soup

Ingredients: 500 ml of milk, 500 g of carrots, 70 g of semolina, 1 egg, 25 g of butter, 1 l of water, 10 g of sugar.

Boil carrots, peel, grate on a fine grater. Pour semolina into boiling water with continuous stirring, cook for 5-10 minutes, then add carrots and sugar, mix thoroughly and bring to a boil. Beat the egg with milk, pour the mixture into the carrot puree. Add butter to the puree before serving.

You can serve cookies or croutons separately.

Cauliflower with butter and breadcrumbs sauce

Ingredients: 500 g of cauliflower, 20 g of crushed crackers, 25 g of butter.

Wash the cauliflower, disassemble into inflorescences, boil in a little salted water. Melt the butter, mix with crushed and lightly toasted breadcrumbs. Pour the prepared mixture over the cauliflower before serving.

Zucchini, fried in flour

Ingredients: 300 g of young zucchini, 10 g of wheat flour, 10 g of butter, 15 g of sour cream, 10 g of dill and parsley, 1 clove of garlic.

Wash the zucchini, cut into circles, sprinkle with chopped garlic, roll in flour and fry on both sides in butter until golden brown, then bake in an oven preheated to 200 ° C. Before serving, pour over sour cream and sprinkle with chopped dill and parsley.

Beets stuffed with cottage cheese and carrots

Ingredients: 200 g of beets, 15 g of carrots, 100 g of low-fat cottage cheese, 1 egg, 10 g of honey, 10 g of semolina, 7 g of butter, 35 g of sour cream.

Wash the beets, boil, peel, cut the core. Grate the carrots on a fine grater, combine with grated cottage cheese, add a beaten egg, semolina, honey. Fill the beets with the resulting mass. Place the stuffed beets in a pan greased with butter and bake in the oven at 200–220 ° C. Pour sour cream over the beets before serving.

Meals for a more complete diet

Green vegetable salad

Ingredients: 150 g green salad, 45 g sour cream, 5 g green onions, 5 g dill and parsley, 2 g salt.

Chop the green salad, combine with chopped green onions, dill and parsley, season with sour cream and salt.

Vinaigrette with green peas

Ingredients: 50 g carrots, 50 g beets, 50 g potatoes, 50 g pickles, 50 g canned green peas, 25 g sauerkraut, 25 g of green onions, 10 g of dill and parsley, 3 g of 3% vinegar, 15 g of vegetable oil, 2 g of salt.

Wash carrots, beets and potatoes, boil, cool, peel and cut into cubes. Combine prepared vegetables with sauerkraut, canned green peas, finely chopped pickles, chopped green onions. Season salad with vinegar and vegetable oil, salt. Before serving, put the vinaigrette in a salad bowl with a slide, sprinkle with chopped dill and parsley.

Boiled beetroot salad with onions

Ingredients: 300 g of beets, 20 g of onions, 10 g of sugar, 3 g of lemon juice, 30 g of vegetable oil.

Wash the beets, cook until tender, cool, peel, and coarsely grate. Wash, peel, finely chop onions, simmer in a little water, cool, sprinkle with lemon juice and sprinkle with sugar, leave for a few minutes, then combine with beets. Season the salad with vegetable oil before serving.

Sauerkraut and cucumber salad

Ingredients: 150 g of sauerkraut, 100 g of fresh cucumbers, 20 g of vegetable oil, 10 g of dill, 5 g of sugar.

Sort the sauerkraut, removing the spoiled parts, chop the large pieces additionally. Too sour cabbage should be washed in cold water and squeezed out. Wash the cucumbers, chop finely, combine with prepared cabbage, season with vegetable oil and sprinkle with sugar. Sprinkle with chopped dill before serving.

Carrot and apricot salad

Ingredients: 300 g carrots, 50 g apricots, 40 g sour cream, 10 g sugar.

Wash carrots, peel, cut into slices, simmer in a little water until tender. Wash the apricots, remove the seeds, simmer separately in a little water, then combine with carrots, season with sour cream and sprinkle with sugar.

Okroshka

Ingredients: 100 g of lean beef, 1 egg, 50 g of fresh cucumbers, 50 g of potatoes, 30 g of carrots, 10 g of green onions, 10 g of green salad, 10 g of dill and parsley, 8 g of sugar, 350 ml of yogurt.

Boil lean beef and cut into cubes. Boil the potatoes and carrots, peel and also cut into cubes with fresh cucumbers. Boil a hard-boiled egg, peel and chop. Chop green salad, chop green onions. Combine prepared foods, sprinkle with sugar, mix, season with yogurt. Sprinkle with chopped dill and parsley before serving.

Vegetable soup with meat broth

Ingredients: 200 g potatoes, 100 g carrots, 50 g parsley root, 15 g dill and parsley greens, 15 g sour cream, 300 ml weak meat broth, 2 g salt.

Wash potatoes, carrots, parsley root, peel, cut into cubes, put in boiling broth, cook for 20-30 minutes, salt 5 minutes before the end of cooking. Before serving, season the soup with sour cream and sprinkle with chopped dill and parsley.

In the same way, you can cook a vegetable soup with the addition of some kind of cereal (millet, rice, etc.).

Cauliflower stewed in milk

Ingredients: 300 g cauliflower, 30 g green salad, 60 ml milk, 8 g butter, 3 g sugar, 2 g salt.

Simmer the prepared cauliflower with milk until tender, then combine with chopped green salad, sprinkle with sugar and salt, season with melted butter.

Baked carrot and beet cutlets

Ingredients: 150 g beets, 150 g carrots, 15 g semolina, 25 g sour cream, 50 ml milk, 5 g butter, 2 g salt.

Wash carrots, peel, cut into strips, simmer in milk, add semolina, simmer until thickened. Peel the boiled beets, grate on a coarse grater and combine with the carrot mass, salt. Make cutlets, put them on a baking sheet greased with butter, bake until tender in an oven preheated to 200 ° C. Pour sour cream over the cutlets before serving. If you wish, you can sprinkle the cutlets with grated nuts, chopped garlic, or dill and parsley to taste.

Zucchini stewed with sour cream

Ingredients: 200 g of young zucchini, 40 g of green salad, 45 g of sour cream, 5 g of dill and parsley, 5 g of flour, 5 g of butter, 2 g of salt.

Wash young zucchini, cut into cubes, simmer in sour cream, add chopped green salad, flour, salt and bring to a boil with continuous stirring. Before serving, season with butter and sprinkle with chopped dill and parsley.

Carrot and potato pancakes

Ingredients: 150 g potatoes, 150 g carrots, 40 g pasteurized kefir, 20 g wheat flour, 1 egg, 20 g vegetable oil, 60 g sour cream.

Wash potatoes and carrots, peel, finely grate, combine with egg yolk, flour and pasteurized kefir. Egg white beat and add to the vegetable mass, mix gently. Bake pancakes in a preheated frying pan greased with vegetable oil. Then put the pancakes in an oven preheated to 200-220 ° C for 3-5 minutes. Drizzle with sour cream before serving.

Ahead of a series of holidays. And big holidays. However, for people suffering from chronic diseases, the use of dishes at the festive table that are not part of their usual diet can lead to an exacerbation of old and the emergence of new diseases. About what they should adhere to in a festive feast for stomach diseases, in response to this letter ...

Hello Vladimir Stepanovich! I love the holidays and look forward to them, these holidays, but I'm also afraid of them ... The fact is that I have high acidity and stomach ulcer. Every time, as soon as I sit at the festive table on National Unity Day, New Year or Christmas, I am tormented by severe heartburn, I just won't save (I accept then Vikair). And sometimes the stomach ulcer worsens. Then it's really bad ... You yourself understand what it is ...

So I want to ask you, doctor, what can I eat from the festive table, and what should I not aim my eyes at?

- Konstantin Kurdyukov, Astrakhan

Hello Konstantin!

So that the ulcer does not worsen and that the heartburn does not overcome ... In case of a stomach ulcer, it is necessary to treat it with respect ...

And respect is about on the festive table there should be no smoked meats, marinades and dishes containing vinegar in your reach.

Festive diet for gastritis with high acidity and peptic ulcer

• It would be nice if there were fish and / or meat steamed dishes on the table nearby. Ask them to boil lean meat or fish for you.
• A slice of low-fat ham, ham or high-quality boiled (say, doctor's or milk) sausage you eat at a festive feast will not cause heartburn.
• As a side dish, you can safely put on your plate a stew of stewed vegetables: cauliflower, carrots, beets or zucchini. It is highly undesirable to season these vegetables with tomato-containing food.
• You can make mashed potatoes with butter (that's delicious!).
• Baked sweet apples and ordinary bananas are quite useful.
• For dessert, treat yourself to fresh marshmallows or marshmallows.

It will be appropriate to mention a diet with low acidity of gastric juice.

Chronic gastritis: what delicacies can you afford?

• As appetizers in this case, fish or tongue aspic, mild cheese, doctor's sausage, low-fat ham and / or ham, liver pate, sturgeon caviar would be appropriate.
• Meat is best used in the form of boiled or not overcooked veal, pork or poultry, as well as in the form of lean beef cutlets.
• The fish can be eaten boiled or baked.
• You can eat a salad of fresh tomatoes, boiled vegetables with eggs, meat, or fish. Well, and vegetable caviar. Salads that you like are best seasoned olive oil.
• On the table next to you, there should certainly be finely chopped greens, which contribute to the production of digestive juices.
• For dessert, you can serve sweets, jams, sponge cake with fruits. But yeast dough pies and ice cream are undesirable.
• Baked apples are also quite appropriate in your festive diet.
• You should drink

1. Olive oil has long been considered good for the heart. It also protects against obesity and diabetes. This has been proven by many scientists. Even if we take as an example the inhabitants of the southern regions of Europe, who constantly add olive oil to their food. They are much less likely to have heart attacks. And all because this product contains fatty acids that help the body fight excess cholesterol. In addition, olive oil contains natural antioxidants - fat-soluble vitamins E and A, which protect the heart muscle from free radicals.
2. A fish. We all know that fatty lard and meat are contraindicated for those who have heart problems. However, oily fish, unlike these foods, are very healthy, such as salmon and trout. They are the best source useful fatty acid-mega-6 and omega-3. Most nutritionists believe that if fatty fish is included in the diet, it will help reduce the risk of heart attack by a third.
3. Nuts also contain fatty acids that are essential for our heart to function. Most of the fatty acids are found in walnuts, pine nuts, and almonds. Peanuts will be no less useful, but not fried, but pure. In addition, nuts are high in protein and fiber, so they are great at satisfying hunger. But do not forget that nuts are too high in calories, so you should not eat them in large quantities. Nutritionists advise adding salads to nuts. Then there will be more benefits from them.
4. Oatmeal is a traditional English breakfast. This porridge is able to satisfy hunger for a long time. also in oat flakes contains a lot of fiber, which helps to remove cholesterol from the body. In addition, oatmeal contains potassium and flavonoids, substances that nourish the heart muscle.
5. Spinach: Most of us don't like this product. And in vain! It goes well with meat, fish and even an omelet. But most importantly, it is good for the heart. Spinach is high in fiber, potassium, gluten, folate, and B vitamins, and eating it every day can help reduce your risk of heart disease.
6. Berries and fruits, as well as vegetables, are good for the heart. For example, cherries and cherries are rich in pectins, which help to remove excess cholesterol from the body. In addition to pectins, these fruits are rich in coumarin, which prevents blood clots. Dried apricots and apples will protect the heart from cholesterol. Apples contain a lot of vitamins B and C, minerals and glucose.

Knowing about the foods that are good for the heart, you can prepare a variety of dishes from them. We will show you the recipes for these dishes.

Zucchini inut salad

In addition to vitamins and fiber, this salad also contains polyprotein, which is rich in chickpeas. Moreover, there is absolutely no cholesterol in it, which is harmful to the heart.

For four servings of salad, you will need the following ingredients: 1 zucchini, 1 cup cooked chickpeas, half a cup of corn, half a head of red onion, 20 g of hard cheese, 5 green salad leaves. For dressing: two tablespoons of olive oil, two tablespoons of lemon juice, salt and pepper to taste.

Chop all the salad ingredients: onions, zucchini, lettuce leaves. Combine them with the chickpeas in a large bowl, add grated cheese, lemon juice, olive oil and spices. Salad ready!

Tomato puree sarachis soup

The healthiest ingredient in this dish is peanuts. It contains a lot of vitamin E and coenzyme, which is good for blood vessels and heart.

To make the soup, you will need: a small onion, a stalk of celery, 1 red bell pepper, a clove of garlic, half a kilo of chopped tomatoes, half a teaspoon of curry and paprika each, hot red pepper (to taste), 800 ml of chicken broth, olive oil, brown sugar (to taste ), cilantro, peanuts, sour cream, salt and pepper.

Chop all vegetables. Then heat the olive oil in a saucepan. Fry bell peppers, onions, celery until soft. Add hot pepper, paprika, curry, garlic, salt and pepper to them. Simmer vegetables for about two minutes over low heat with constant stirring. Then add the tomato and chicken broth to the vegetables. Bring to a boil and then simmer for another 10 minutes. Grind the soup in a blender, add the rest of the broth and cook for another 5 minutes. Add lightly fried peanuts, cilantro and sour cream to the soup before serving. Enjoy your meal!

Sea bass with baked tomatoes

To prepare this dish you will need: 10 small tomatoes, 2 cloves of garlic, 2 tbsp. olive oil, a little vinegar, 1 lemon, red hot pepper, a quarter cup of basil, 2 sea bass, salt and pepper to taste.

This dish is cooked entirely in the oven, so it is very healthy. Preheat the oven to 190 degrees. Cut the tomatoes in half, season with vinegar, olive oil, garlic and basil, salt and pepper, and remove the bones from the fish and cut into slices. Season with salt and pepper. Place the teraba in the oven and bake for 10 minutes, then add the tomatoes to it and bake for another 10 minutes. The perch is ready! It is recommended to serve it with coconuts.

Duck with plum chutney

Duck fat is rich in omega 3 and 6 fatty acids, which help protect the heart from cholesterol.

To cook the duck, you will need the following ingredients: medium duck, 2 celery stalks, 2 onions, one carrot, one orange, garlic, half a cup of sage leaves, 100 g brown sugar, 6 ripe plums, star anise, cinnamon, cinnamon, salt, pepper and green fresh salad.

Cut the orange into quarters. Then, coarsely chop the vegetables and lay them out in the form in which you will bake the duck. Brush the duck with salt and saffron leaves. Put the remaining greens into the duck. Then place the duck on the vegetables and place in the oven 180 degrees. Bake for two hours, but remember to turn the duck every half hour so that it roasts evenly. While the duck is baking, remove the seeds from the plums. Pour water into a saucepan, add sugar, star anise, cinnamon and bring all to a boil. Simmer the syrup over low heat. When the sugar darkens, add cumin and plums, stir until thickened.

Sprinkle the chutney syrup on the duck and lay it on the lettuce leaves before serving. The syrup will give not only a pleasant aftertaste to the meat, but also a good aroma.

The heart needs constant care. To keep it healthy, you need to eat right. What foods are good for the heart you learned from this article. Now you can easily incorporate them into your diet, and to get the most out of your food, try to eat less fat, sweet and salty foods. These foods will not benefit your heart or your figure. It is also advisable to eat as many vegetables and fruits as possible, and as little food as possible that contains cholesterol. This way you will protect your heart from many diseases and will always stay in good shape.