This month, my friend Hila is the host for Meeta’s Monthly Mingle. She challenged us with a Heart Healthy theme and even though this is part of my every day eating, I was not sure what to share with you. Dave and I have eaten a heart healthy diet for many years. I do not want him to die of heart failure or some such ill, and I come from a family where both my parents have high cholesterol. It has not skipped a generation for some time, and my sister suffers from this as well. I however am lucky, and can eat what I want when it comes to fat and butter and all the good things. I look after our hearts by making sure we eat healthy food, we exercise often, and we watch our alcohol intake. What I cannot do, is protect our hearts from sadness. Today my heart is heavy. I woke up to sad news, and this is news I cannot share, so the burden of sadness is mine alone. And worry – I am worried about the person who shared the sad news. I am worried, because there is nothing I can do. My heart is heavy because I fear that the person who is hurt, has been hurt beyond repair. I am sad because they cannot move away from what is hurting them as they are the one inflicting the hurt. I cannot mend the broken heart.
The saying “an apple a day keeps the Doctor away” could be the perfect heart mending advert. Apples help reduce heart disease and help with controlling cholesterol. So, where I will have to leave my friend’s heart mending to those that can help, I will share my simple recipe to keep your hearts healthy.
- 30g pistachios
- 30g cranberries
- 2.5mls rose water
- 15g butter, melted
- 1 apple per person
- Preheat the oven to 180° Celsius
- Roughly chop the pistachios and the cranberries
- Add to a bowl with the rose water and the butter
- Core the apples and then cut off the bottom of the cored bit and plug it back into the bottom of the apple to make a stopper
- Fill to the top with the pistachio and cranberry mix
- Bake for 12 minutes
Click on the links for conversions and notes.
I used really small apples, but if you are going to use larger ones, please see Misk Cook’s post for a few more instructions on how to bake them.