Earthly Eating

Over 30 percent of American’s have high blood pressure and everyday that number rises. It is required to check your blood pressure often and especially important as we get older and if high blood pressure runs in your family line. The best way to keep your blood pressure in tact is to keep your weight in check.

Over weight people, no matter what your heritage is tend to have higher blood pressure marks because of the added strain on your heart. This can all lead to strokes and heart disease as well. Keeping your diet packed full of antioxidants and exercising regularly is the best way to keep the pressure down on your blood, reduce your stress levels as well by any means such as aromatherapy or massage and try to fit in some deep breathing as well. Combining this with anti-inflammatory herbs and antioxidant-rich foods can help as well. Try to fit in some garlic cloves, grape seed extract, Hawthorne and magnesium into your diet as well. If you are already on blood pressure medication, check with your doctor before adding garlic and Hawthorne.

• Grilled Sea Bas with Dressing
Serves: 4

1/2 cup olive oil
2 garlic cloves
5 canned anchovy fillets, chopped up
1/4 cup balsamic vinegar
2 tbs, chopped fresh oregano
Salt and pepper to taste
4 see bass fillets about 6 oz. each

Heat the oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute. Add the anchovies and whisk until dissolve and remove from heat and cool. Whisk in vinegar and oregano and season with salt and pepper to taste.

Preheat the broiler and brush the sea bass with 2 tbs. dressing and sprinkle with salt and pepper. Grill the fish until they are opaque and transfer to a serving plate. Pour remaining dressing over the top and serve.
__________________________________________________________________
Earthly Eating Tip:

*Regular running on a treadmill or on pavement has been shown to delay the onset of age related illness and can help keep you active longer in your life as well. So get out and run whenever possible*