‘We are eating too much of the wrong thing, and not enough of the right thing’
~ David Wolfe
When my mother was diagnosed with high blood pressure and the prospect of long term Statin use was threatened, it became my mission to control her problem through diet. I researched what I refer to as ‘powerhouse foods’ and revolutionised her diet. Don’t get me wrong, she has always been ‘healthy’ in her diet choices, but just a few tweaks has made the world of difference. Now, her blood pressure is under control, without the intervention of drugs and she is bright and energetic.
How did we do this? It was easy, as we just increased her intake of certain ‘heart healthy’ foods and decreased those which were not so. Out with red meats and processed foods and in with Avocados, Beetroot, Garlic. Cold pressed oils, Almonds, Chia and Oily fish, to name but a few. We also swapped regular salt for Himalayan pink salt, which is unrefined and reduces acidity in the body.
This became the inspiration for this recipe. Avocados are one of the most nutrient dense foods, supplying fibre, potassium, folic acid, vitamins B & E, alongside omega fatty acids. Beetroot has a high beta carotene and folic acid content, whilst dark leafy greens provide a host of phytonutrients. The Mackerel, nuts and seeds provide omega 3 fatty acids which all contribute to cadiovascular health.
All of these, combined with the mellow sweetness of tangerine and the firey zing of wasabi, make this dish an ideal quick supper or lunch for when those unexpected guests pop in. Enjoy, your heart will!