Veggies that BULLETPROOF your HEART

Raise your hand if you’re really a stickler for eating your VEGGIES.

You KNOW they’re good for your health… especially your heart…

And you know you SHOULD be eating them…

But even the MOST health-conscious person in the world isn’t always CLAMMORING to scarf down a heaping plate of veggies.

Today I’ve got a solution to bring balance to the whole “eating veggies for your heart” conundrum.

First, I’ve got the skinny on TWO veggies that stand out for optimal heart health…

And second, I’ve got a way to make them TASTE GOOD.

Broccoli and Brussels sprouts… you know they are super healthy, but sometimes you feel like you have to force yourself to eat them.

But what if I told you that these two veggies could not only bulletproof your heart… but ALSO taste good?!

You see, eating cruciferous vegetables (like broccoli and Brussels sprouts) leads to a LOWER chance of having extensive build-up of calcium in your arteries, a key marker for blood vessel disease (aka vascular disease).

Vascular disease is any condition that affects your blood vessels — arteries and veins – and can reduce the flow of blood circulating around your body.

This lower blood flow can be due to the build-up of fatty calcium deposits on the inner walls of your blood vessels and major arteries.

And this build-up of these deposits is the LEADING CAUSE of having a heart attack or stroke!

In other words, keeping your blood circulating smoothly and freely is one of the best things you can do for your heart.

Now I know what you’re probably thinking…

“Broccoli and Brussels sprouts… BLAH!”

But with just a little bit of work in the kitchen, you can ‘dress up’ these veggies so they pack a wallop of great taste AND heart-healthy benefits.

Instead of boiling broccoli and Brussels sprouts… try ROASTING them.

One of my favorite (and easy-to-make) side-dishes is pan-roasted broccoli and Brussels sprouts. It requires very few ingredients, and can be made in large batches for easy leftovers.

Here’s how I make it…

• Toss broccoli and Brussels sprouts in a bowl with olive oil, garlic, salt, pepper.
• Spread the vegetable mixture in a single layer on a baking sheet.
• Bake for 25-35 minutes at 350 degrees.
• Remove from oven and immediately toss with fresh lemon juice and sprinkle parmesan cheese.

Your taste buds won’t even know you’re eating veggies!

To healing powers of veggies

Sarah Reagan

Sources:

ScienceDaily. “Broccoli and Brussels sprouts a cut above for blood vessel health.” https://www.sciencedaily.com/releases/2020/08/200820102434.htm

Schramm Farms and Orchards. “Simple Roasted Broccoli, Cauliflower and Brussels Sprouts.” http://www.schrammfarms.com/blog/simple-roasted-broccoli-cauliflower-and-brussels-sprouts/