Heart Attack (Heart Healthy Clean Recipes for Valentine's Day)

11:57 AM Jackie Mart 0 Comments

1. Add all ingredients to a blender and blend until smooth.

  



Chunky Red Beet and Tomato Soup

Directions:

1. In a large pot, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the tomatoes and their juices, the beets, carrots, 3/4 teaspoon of cumin and 1/4 teaspoon of cayenne. Season with salt and add enough water to cover the vegetables by 1 inch. Bring to a boil, cover partially and simmer over low heat until the vegetables are very tender, about 1 hour. Remove from the heat and let stand for at least 30 minutes to allow the flavors to develop.
2. Reheat the soup and season with salt, cumin and cayenne. Serve topped with a dollop of yogurt and a pinch of cumin.

Make Ahead: The soup can be refrigerated for up to 3 days.

1/2 tsp turmeric
1/2 tsp cumin
1 tsp ground ginger
1/4 tsp onion powder
1/4 tsp cinnamon
2 lbs cod fillets (wild-caught)
1/2 cup pomegranate seeds
Himalayan Pink Salt, to taste

1. Combine everything except for the cod, pomegranate seeds and pink salt.
2. Marinate the cod in this mixture for at least 30 minutes.
3. Preheat oven to 400 degrees.
4. Put the fish on a baking sheet, setting the marinade aside.
5. Bake the fish for 12 to 18 minutes, or until it flakes easily with a fork.
6. Heat the marinade in a saucepan, bring to a boil and then reduce heat.
7. Spoon the heated marinade over the cod on plates.
8. Top with pomegranate seeds and sprinkle with pink salt.

Chovocado Pudding

Ingredients:
1 ripe avocado
1/4 cup cocoa powder
1/4 cup chopped banana
Stevia, to taste
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract

Directions: