Potassium
Potassium ~ Natures Health Foods
The Benefits: It's known to reduce the risk stroke. It reduces blood pressure, aids in the transmission of nerve impulses, and helps maintain normal heart and artery function. This nutrient also helps in the metabolism of carbohydrates and proteins. Under no circumstances should you take a supplement of this nutrient unless guided by a physician. Under certain circumstances, taking potassium in pill form can cause fatal irregular heart rhythms. You should get at least 3,000 mg of potassium per day from food. Getting your recommended amount of potassium makes your real age 0.6 years younger.
Good Sources: Tomato paste, 1/2 cup = 1,340 mg Dried peaches, five halves = 785 mg Baked potato, one large = 780 mg Sole, salmon, sardines, cod, 4 ounces = 585 - 720 mg Watermelon, cantaloupe, honeydew, 1 cup = 460 - 560 mg Dried apricots, three to four medium = 480 mg Steamed scallops, 3 1/2 ounces = 455 mg Bananas, one medium = 450 mg Grapefruit juice, 1 cup = 405 mg Yogurt, 8 ounces = 400 - 530 mg Chestnuts, 100 grams = 380 mg Milk, 1 cup = 370 - 450 mg Artichokes, one large = 360 mg And, if you're wondering what to have for dinner this evening & get more potassium; Thai Style Snapper with Seaweed
Yet, sometimes the dishes are too rich for some people. This Thai style dish is a rich tasting, healthy version we created for you with many nutritional benefits. It's another delicious way to have more sea vegetables in your diet and enhance your potassium intake.
Prep and Cook Time: 30 minutes Ingredients:
4 medium pieces dried wakame seaweed soaked in 1 cup hot water, save water(you should have about 3/4 cup seaweed after soaked and chopped) 8oz thick rice noodles 2 Tbs. minced fresh ginger 3 medium cloves garlic, pressed 1/2 tsp. turmeric 6oz canned coconut milk 1 lb. snapper cut into 1 inch pieces, (thick cut) 1/2 cup chopped fresh cilantro 1-1/2 cup chopped scallion 3 Tbs. fresh lemon juice 2 medium tomatoes, seeds removed and chopped about 3/4 inch pieces 2 cups mung bean sprouts, chopped (Lay out pile of sprouts on cutting board and chop just a couple of times so they aren't as long as usual.) Sea salt and fresh ground white pepper to taste Preparation:
Rinse and soak wakame seaweed for about 10 minutes, or until soft. Bring water to a boil and cook noodles according to package directions. When cooked, drain noodles and divide between 4 bowls. While noodle water is coming to a boil, mince ginger and garlic. Heat 1 Tbs. of the seaweed water in a stainless steel wok or large skillet. Stir-Fry ginger, garlic and snapper in broth for 2 minutes, stirring constantly. Add chopped wakame, turmeric, coconut milk, rest of seaweed water and simmer on medium high heat for about 5 minutes. Add cilantro, scallion, lemon juice and tomatoes. Turn off heat and season with salt and pepper to taste. Ladle over noodles and top with mung bean sprouts. Serves 4 Healthy Cooking Tips: Use regular coconut milk for this dish, not low fat. It tastes much better, and we've reduced the amount used in this recipe so less is needed. When cutting and cooking snapper for dishes such as this it's best to buy fillets that are thick cut. Don't use thin pieces because they'll fall apart. Sear the pieces on all sides if possible by stirring gently before adding the liquid. This will seal in the flavor. Make sure your ingredients are prepared and ready before you start cooking. Once you begin to stir-fry, this recipe goes fast. It's easy to over cook your ingredients if you're still prepping them while cooking. By slightly chopping the mung bean sprouts they're easier to eat. This dish is best when all the ingredients are very fresh, especially the mung bean sprouts. Bon Apetit!
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