E-mail: mail@inthepagesofagoodbook.com by Helen Colwell

Flavors of the Heart

We are thrilled to present this video series on the role food plays in our lifestyle choices for health and happiness. Each episode features a demonstration of cooking a meal specifically chosen to benefit patients with a specific health condition. We interview patients to get their perspective, as well.

Our first episode is entitled "Flavors of the Heart". We discuss heart failure and how food choices can influence the health of heart failure patients - http://elavabotanik.com/rejuva-minerals-reviews.html. Our resident chef, Dr. George Persin, shows how quick and easy it is to prepare a wonderful heart-healthy meal of chicken and vegetables.

Enjoy the video and please leave a comment and let us know what you think!

Today's meal

Heart-Healthy Salad
Fruits and Nuts
Chicken and Vegetables

Recipe

Entree: Mediterranean spiced chicken breast with grilled veggies and arugula salad.

Dessert (or appetizer): Roasted almonds, grilled apricots with balsamic vinegar, fresh assorted berries.

Ingredients found within the body of the recipe. No specific amounts or measurements required. Be creative.

Sautee six to twelve smashed garlic cloves in olive oil, medium to low heat, careful not to burn the garlic. Add freshly ground black pepper and red pepper flakes to your comfort level. Allow spices to infuse into the olive oil for several minutes or longer. Add six oz. pieces of boneless, skinless chicken breast. Generously spice with layers of paprika, cumin, crushed/ground fennel seed. Turn chicken pieces when you feel appropriate and generously layer spices on top once again. Deglaze with lemon juice if needed and add lemon wedges alongside the chicken to sizzle. Sprinkle with coarsely chopped parsley when nearly cooked.

Grill or sautee slices of green and yellow zucchini, eggplant, and red and orange bell peppers for exquisite color and flavor.

Salad is made of arugula and roasted almonds. I like to start with raw almonds and roast on open griddle or in oven; use no oils or salt. Finely chop the almonds, sprinkle them over the arugula to your liking. Finish with freshly grated parmesian or pecorino romano cheese. Drizzle with olive oil and fresh lemon juice. Add generous amount of freshly ground pepper.

I prefer to plate the chicken first; arrange with lemon wedges for some extra zest. Then serve generous amounts of mixed veges and salad alongside. This creates a very colorful plate which has incredible smells and flavor.

Enjoy with a glass of wine. A lighter red with a peppery finish would work well. A white wine would also work nicely given the hints of lemon used for cooking and in the salad.

Lastly enjoy remaining almonds with grilled apricots drizzled with olive oil and balsamic. Arrange the almonds and apricots on a serving dish with blackberries, strawberries and blueberries for a stunning presentation.

Nutrition information: (six oz. serving of chicken, 1 -1 /2 cup veggies, large serving salad plus dessert!) 759 calories. 43gm fat (however 19gm monounsaturated, 5gm polyunsaturated, and 7 gm saturated). 0 cholesterol. Only 391mg Na. 609mg K. 46gm carbs. 14gm fibre. 43gm protein