Dolkar Wellness & Longevity: THE SWEET TREAT GOOD FOR YOUR HEART

Tuesday, June 17, 2008

THE SWEET TREAT GOOD FOR YOUR HEART

Try something exotic…add a little lychee to your fruit salad. Not only will it delight your taste buds, it will also tickle your ticker. When scientists recently measured the heart-helping polyphenol content of fruits popular in France, strawberries were number one….followed by lychees and grapes.

The Top 10

Who would have thought lychees would become such a French favorite? But the top polyphenol-spiked fruits there, in order, are: strawberries, lychees, grapes, apricots, apples, dates, cherries, figs, pears, and white nectarines. The small, heart-shaped red fruit is now going global and making an appearance in U.S. markets, too, especially during the summer. I first met them when I was in Thailand. I was walking through the open market and a vendor gave me one…it was love at first bite!

Two More for Your Ticker

In addition to impressive amounts of polyphenols, lychees also have heart-smart vitamin C and potassium – which is a godsend to your blood pressure. www.dolkarwellness.com

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).