High blood pressure is an epidemic but there are natural ways to keep it down

DO you have high blood pressure? One in three UK adults does, many without realising it. And although the condition itself has no obvious symptoms, it is seriously bad for your health. Severe high blood pressure needs to be treated with drugs, but if yours is edging upwards there are all kinds of natural remedies that can reverse the trend. Drinking at least three cups of black-leaf tea, such as Earl Grey or English breakfast, a day "significantly" cuts blood pressure, researchers at the University of Western Australia found. It's thought the benefits are largely down to flavonoids - antioxidant ingredients that counteract cardiovascular disease. And if you find tea too sharp tasting in its natural state, don't worry, because all the benefits are still there if you add milk (especially if it's low-fat or soya).

Read more: Express

High blood pressure is an epidemic but there are natural ways to keep it down

DO you have high blood pressure? One in three UK adults does, many without realising it. And although the condition itself has no obvious symptoms, it is seriously bad for your health. Severe high blood pressure needs to be treated with drugs, but if yours is edging upwards there are all kinds of natural remedies that can reverse the trend. Drinking at least three cups of black-leaf tea, such as Earl Grey or English breakfast, a day "significantly" cuts blood pressure, researchers at the University of Western Australia found. It's thought the benefits are largely down to flavonoids - antioxidant ingredients that counteract cardiovascular disease. And if you find tea too sharp tasting in its natural state, don't worry, because all the benefits are still there if you add milk (especially if it's low-fat or soya).

Read more: Express

Spaghetti with clams

Express

Published: Sat, May 25, 2013

0Comments

Spaghetti with clams

INGREDIENTS

1kg clams

3 tbsp white wine

100ml extra virgin olive oil

400g spaghetti

2 cloves garlic, peeled and lightly squashed

2 small red chillies, very finely sliced

2 tbsp chopped flat–leaf parsley

SERVES: 4

PREPARATION: 15 MINUTES

COOKING TIME: 20 MINUTES

METHOD

Rinse the clams under running cold water to remove any sand or grit. place them in a large frying pan over high heat with the white wine and 1 tablespoon of olive oil and let them pop open. As they are popping, stir them with a spoon. When all the clams have opened, lift them out with a slotted spoon and put them in a large bowl. Boil the liquid remaining in the pan until it has reduced by half, then strain it in another bowl through a fine sieve. Set it aside. Wash the pan well.

When the clams are cooled, take most of them out of their shells and put them in the bowl with the strained liquid; leave the rest of the clams in their shells, setting them aside.

Cook the spaghetti in plenty of boiling salted water until al dente.

Meanwhile, heat the remaining olive oil in a frying pan over medium heat. Add the garlic, chilli and 2 teaspoons of the parsley and stir until the garlic is just golden, then remove and discard the garlic cloves. Add the shelled clams and most of their cooking liquid and simmer for 2 minutes.

Drain the spaghetti and add it to the frying pan. Sprinkle on the remaining parsley, then add the reserved clams in their shells.

Toss over low heat for about 1 minute to allow the flavours to mingle, then serve immediately.

Spaghetti with clams

Express

Published: Sat, May 25, 2013

0Comments

Spaghetti with clams

INGREDIENTS

1kg clams

3 tbsp white wine

100ml extra virgin olive oil

400g spaghetti

2 cloves garlic, peeled and lightly squashed

2 small red chillies, very finely sliced

2 tbsp chopped flat–leaf parsley

SERVES: 4

PREPARATION: 15 MINUTES

COOKING TIME: 20 MINUTES

METHOD

Rinse the clams under running cold water to remove any sand or grit. place them in a large frying pan over high heat with the white wine and 1 tablespoon of olive oil and let them pop open. As they are popping, stir them with a spoon. When all the clams have opened, lift them out with a slotted spoon and put them in a large bowl. Boil the liquid remaining in the pan until it has reduced by half, then strain it in another bowl through a fine sieve. Set it aside. Wash the pan well.

When the clams are cooled, take most of them out of their shells and put them in the bowl with the strained liquid; leave the rest of the clams in their shells, setting them aside.

Cook the spaghetti in plenty of boiling salted water until al dente.

Meanwhile, heat the remaining olive oil in a frying pan over medium heat. Add the garlic, chilli and 2 teaspoons of the parsley and stir until the garlic is just golden, then remove and discard the garlic cloves. Add the shelled clams and most of their cooking liquid and simmer for 2 minutes.

Drain the spaghetti and add it to the frying pan. Sprinkle on the remaining parsley, then add the reserved clams in their shells.

Toss over low heat for about 1 minute to allow the flavours to mingle, then serve immediately.

Quote of the Day

When I do good, I feel good. When I do bad, I feel bad. That's my religion. -Abraham Lincoln

Quote of the Day

When I do good, I feel good. When I do bad, I feel bad. That's my religion. -Abraham Lincoln

Spain offers residency papers to foreign buyers and investors

The government has included in the Entrepreneurial Law a clause granting residency to foreigners who buy more than two million euros' worth of public debt in an attempt to attract capital and investment.
El Pais