10 foods to help lower colesterol

Cholesterol gets a bad rap. In fact, our bodies actually produce a certain amount of HDL (or good) cholesterol. Cholesterol is made up of a waxy substance travels through the blood, helping in the production of some hormones and Vitamin D, and keeping our arteries clear.

It is the dietary choices we make every day that contribute to our elevated LDL (or bad) cholesterol levels. When bad cholesterol gets too high, it starts to build up in the arteries, creating the plaques that cause heart disease. That’s why it’s vital to be active every day and eat a healthy diet that’s low in LDL cholesterol—to encourage weight loss and keep our cholesterol levels within a healthy range. A diet rich in the following ten heart-healthy foods can actually help you lower bad cholesterol…

1. Fish

You might think that fatty fish—like salmon, tuna or sardines—is bad for the old ticker, but more seafood in your diet is actually good for your ticker. Why? Because fatty-fish filets of albacore tuna and salmon are rich sources of omega-3 fatty acids, which lower triglycerides (unsaturated fat) in the blood and heart.

Recommendations care of the American Heart Association suggest a minimum of 2 servings of 3.5-ounces (or 3/4 cups) of fatty fish per week. Fatty fish species, such as herring, salmon, sardines, albacore tuna, and mackerel are rich in omega-3 fatty acids, which protect heart health. If you don’t dig fish, talk to your doctor about taking omega-3 fatty acid supplements.

2. Olive Oil

One easy way to swap saturated bad fats for heart-healthy good fats is to use a teaspoon of olive oil as an alternative to that dollop of butter. Olive oil will increase HDL, or good, cholesterol and encourage a trimmer waistline as well. Why? Because olive oil contains heart-healthy phytosterols, which are plant-based compounds that help block cholesterol absorption.

Researchers at Biofortis Clinical Research, claim that consuming extra virgin olive oil (EVOO) decreases heart rate and diastolic blood pressure. The study monitored the effects of extra virgin olive oil on a group of 54 healthy male and female participants, for a total of 21 days and discovered that olive oil decreased LDL (bad) cholesterol by 11-percent. Interestingly enough, the same study found that corn oil was able to lower  total cholesterol by roughly 9-percent.

3. Beans

Beans, beans are good for your heart…and that includes all varieties of kidney, navy, garbanzos, black beans, and lentils. Each serving of beans is jam-packed fiber, which reduces bad, or LDL, cholesterol and helps give you that satisfied feeling longer after you eat so you feel less hungry.

In fact, a study from Arizona State University in 2008 found that study participants who consumed a half-cup of beans a day, over a course of 24-weeks, lowered their cholesterol by an impressive 8 percent! So the famous saying should be amended to, “Beans, beans the magical fruit…the more you eat, the healthier your cholesterol levels will be!”

4. Oats

Nothing soothes the soul more than a hot bowl of oats—and it turns out they soothe the heart as well. Reason being that that bowl of morning oatmeal is a rich source of fiber, which helps keep you slim, aids digestion, lowers cholesterol, and makes you feel full for longer so you’re tendency for late night noshing is curbed.

According to research from the Mayo Clinic, oats, and other foods containing soluble fiber reduce low-density lipoprotein (LDL), or “bad,” cholesterol because soluble fiber is able to lower the rate of the absorption of cholesterol into the bloodstream. The Mayo Clinic recommends consuming 5 to 10 grams or more of soluble fiber every day to lower LDL cholesterol.

5. Nuts

A perfectly-portioned handful of heart-healthy nuts—such as almonds or walnuts—are the perfect cholesterol-lowering snack. Sprinkle a handful of your favorite variety on top of a mixed green salad, your morning cereal, a colorful stir fry, or a cup of fat free yogurt to help lower both your LDL cholesterol and triglyceride levels. However, remember that nuts are high in unsaturated fat and calories, and often sodium, which means that a small serving of plain, unsalted nuts are the best option.

A study analysis of 25 previous studies, co-conducted by researchers at Loma Linda University in California and the Instituto de Salud Carlos III in Barcelona, examined the effects of nut-rich diets on blood cholesterol and fat levels. Findings showed that nut-enriched diets (of at least 67-grams per day) lowered the total cholesterol and LDL (bad)-cholesterol by roughly 7.4-percent.

6. Red Wine

It turns out there is a good reason why chest pain (or angina) is less prevalent in France compared to most other European countries, and that reason is a large glass of vino. One glass really won’t hurt—it’s actually quite beneficial. In fact one glass of antioxidant-enriched, red wine is actually good for you according to a 2003 Harvard study that linked the occasional glass of red wine with increased HDL, or good, cholesterol.

Harvard’s findings show that red wine is thought to contain multiple beneficial substances that calm and de-stress blood vessel walls, reduce the oxidation of low-density lipoprotein (or LDL cholesterol), prevent the buildup of plaque, and ward off blood clots. The same study also showed that moderate drinkers of red wine were approximately 35-percent less likely to suffer a heart attack compared to non-drinkers.

7. Green Tea

The benefits of green tea are numerous—from its cancer-fighting properties to its ability to help regulate glucose levels for diabetes patients. Well, the miracle, health elixir that is green tea has also been linked to decreased LDL, or bad, cholesterol levels. Enjoy it hot or iced any time of year and know that you’re giving your body a beneficial beverage.

According to a study published by the National Institutes of Health, which examined the effects of green tea on total cholesterol, meaning both LDL (bad) cholesterol and HDL (good) cholesterol, during 14 controlled trials consisting of 1136 participants. Findings showed that regular green tea consumption significantly lowered the TC concentration as well as LDL-cholesterol. However, no reduction was noted as far as green tea’s effects on HDL cholesterol. This is promising as HDL cholesterol aids the remove of LDL cholesterol from the arteries.

8. Strawberries

Strawberries are a sweet treat on yogurt, cereal, and even salad! Now you have even more reasons to eat a handful of the bright red berry due to the fact that they’re rich in pectin, a type of soluble fiber, which can actually help decrease bad cholesterol or LDL. In fact, a 2013 Harvard University study discovered that females who consumed strawberries and blueberries regularly lowered their overall risk of heart attack due to high anthocyanin content in both types of berries.

Research from the the Universities of Salamanca, Granada and Seville, in Spain as well as the Università Politecnica delle Marche, in Italy supported this claim when they published their findings in the Journal of Nutritional Biochemistry. After researchers added 500-grams of strawberries to the daily diets of 23 healthy participants, their blood samples revealed a significant reduction in LDL (bad) cholesterol.

9. Avocados

Another fabulous, heart-healthy butter substitute, creamy avocados have similar health benefits to olive oil in that both are filled with LDL cholesterol-lowering mono-unsaturated fats. You can use avocado as a creamy salad topper instead of cheese or as a sandwich spread instead of butter. Keep in mind that avocados do contain a lot of fat, but that fat is largely monounsaturated fats, which studies conclude increase HDL (good) cholesterol, which stops the absorption of LDL (bad) cholesterol in support of heart health

Food research from NYU Langone Medical Center, suggests that avocados are high in beneficial monounsaturated fats, which while they improve levels of HDL (good) cholesterol; they reduce heart-threatening triglycerides. The rich soluble fiber content of avocados is also credited with reducing blood cholesterol levels. Lastly, avocados are high in a plant sterol called beta-sitosterol, which has also been linked to lowering the risk of heart disease.

10. Soy

Like fish, soy is a great source of protein for vegetarians because it’s also super high in saturated fat and cholesterol (the good kinds). Soy is completely LDL-cholesterol free while it boosts HDL (or good) cholesterol.

According to research from the American Heart Association, soy has been linked to a slight reduction in LDL (bad) cholesterol (or low-density lipoprotein). However, a diet high in soy-based food doesn’t reduce total cholesterol overall. Do consider though that diets high in soy-based foods are often made up of fewer sources of saturated fat from animal sources. This means your LDL (bad) cholesterol is likely lower if you consume less animal-based products.

Greek Dip Recipe: Tzatziki Sauce



(makes 3 cups)


  • 2 cups plain Greek yogurt
  • 2 cups diced cucumber
  • 1/2 cup fresh dill minced
  • 2 teaspoons fresh mint minced
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a medium bowl, combine all the ingredients and stir until fully incorporated. Chill before serving.
  2. Enjoy!

Source:  12Tomatoes for Recipe

Growing Potatoes



On many occasions, we’ve been tempted to grow our own potatoes. They’re fairly low maintenance, can be grown in a pot or in the ground, last a fairly long time if stored properly, and can be very nutritious (high in potassium and vitamin C). Here’s more incentive: according to this article, you can grow 100 pounds of potatoes in 4 sq. feet.

According to this article from the Seattle Times, potatoes planted inside a box with this method can grow up to 100 pounds of potatoes in just 4 square feet. All that is required:
Seed potatoes
Careful attention to watering
The Times’ guide for building a potato growing box yields up to a 100 lbs. of potatoes in a mere 4 square feet is shown below:
Plant as early as April or as late as August 1, with an approximated 3 month till harvest turnaround time.
Cut apart larger seed potatoes, making sure there are at least two eyes in each piece you plant.
Dust the cut pieces with fir dust, which seals the open ends from bacteria.
Fertilize with 10-20-20 fertilizer at planting and a couple of times during the season.
Water so that the plants are kept at an even level of moisture.
Don’t plant in the same area in consecutive years or use the same soil to fill your potato box, as potatoes can attract various diseases.
“To save space, Lutovsky recommends building a box and planting inside it, adding sides to the box as the plant grows and filling the new space with mulch or soil. When the plant blossoms, it starts setting potatoes in this added soil. Soon after that, you can start removing the bottom boards from your box and “robbing” the plant, reaching in carefully and pulling out new potatoes.”



Dole Whip



  • 2 cans (20 oz. each) DOLE crushed pineapple
  • 2 tbsp. lemon juice
  • 2 tbsp. lime juice
  • 1/3 cup sugar
  • 1 1/2 cups heavy whipping cream..

Drain pineapple: reserve 2 tbsp. juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.

Cover and blend until smooth.

Pour into two 1-quart freezer zipped bags.

Store bags flat in freezer.

Freeze 1 1/2 hours or until slushy.

Stir pineapple slush gently into whipped cream until slightly blended in large bowl.

Return to freezer until completely frozen, about 1 hour and serve

Crusty Bread


Crusty Bread (simplysogood)

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

20 Health Benefits of Real Butter and how to make your own.

The 20 Health Benefits of Real Butter

1. Butter is rich in the most easily absorbable form of vtamin A necessary for thyroid and adrenal health.
2. Contains lauric acid, important in fighting fungal infections and candida.
3. Contains lecithin, essential for cholesterol metabolism.
4. Contains anti-oxidants that protect against free radical damage.
5. Has anti-oxidants that protect against weakening arteries.
6. Is a great source of vitamins E and K.
7. Is a very rich source of the vital mineral selenium.
8. Saturated fats in butter have strong anti-tumor and anti-cancer properties.
9. Butter contains conjugated linoleic acid, which is a potent anti-cancer agent, muscle builder, and immunity booster.
10. Vitamin D found in butter is essential to absorption of calcium.
11. Protects against tooth decay.
12. One of the few foods in existence to protect against calcification of the joints.
13. One of the few foods to protect against hardening of the arteries, cataracts, and calcification of the pineal gland.
14. Helps your body absorb minerals.
15. Is a source of highly absorbable iodine.
16. Can promote fertility in women.
17. Is a source of quick energy, and is not stored in our bodies excessively.
18. Cholesterol found in butterfat is essential to childrens’ brain and nervous system development.
19. Contains Arachidonic Acid which plays a role in brain function and is a vital component of cell membranes.
20. Protects against gastrointestinal infections in the very young or the elderly.



using your Food Processor…. use sea salt for salting… http://www.youtube.com/watch?v=0MAzSv3SlnY

Use a mason jar and shake for 15 min. … http://www.youtube.com/watch?v=oMoC62CHwPc

Bread Pudding



2 tablespoons light brown sugar
3/4 cup plus 1 tablespoon granulated sugar
1 loaf challah bread, cut into 3/4-inch cubes
9 large egg yolks
4 teaspoons vanilla extract
2 teaspoons ground cinnamon
3/4 teaspoon table salt
2 1/2 cups heavy cream
2 1/2 cups milk
2 tablespoons unsalted butter, melted
Vanilla Sauce

2/3 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
3 1/3 cups cold water
6 tablespoons butter
4 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Preheat the oven to 325 degrees. Combine the brown sugar and 1 tablespoon of granulated sugar in a small bowl. Set aside.

Bread the bread cubes out on 2 rimmed baking sheets. Bake, tossing occasionally until dry, about 15 minutes. Switch the trays from the top racks, to the bottom halfway through. Cool the bred cubes about 15 minutes, then set aside 2 cups.

Whisk the yolks, remaining 3/4 cup sugar, vanilla, cinnamon, and salt together in a large bowl. Whisk in the cream and milk until combined. Add the remaining 8 cups of cooled bread cubes and toss to coat. Transfer the mixture to a 13″x9″ baking dish and let stand. Occasionally press the bread cubes into the custard until the cubes are thoroughly saturated, about 30 minutes.

Spread the reserved bread cubes evenly over the top of the soaked bread mixture and press gently into the custard. Use a pastry brush to spread melted butter over the top. Sprinkle brown sugar mixture evenly oer the top. Place the bread pudding on a rimmed baking sheet and bake on the middle rack until it sets and pressing the center of the pudding reveals no runny liquid. This should take about 45 to 50 minutes. Let it cool on a wire rack until it’s warm, about 45 minutes.

Meanwhile, combine the sugar, cornstarch, and salt for the sauce in a saucepan. Stir in the water until it’s smooth. Bring to a boil over medium heat, then cok and stir for 2 minutes until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with the warm pudding.