Loving red peppers
Eating vitamin C-rich foods can help to prevent intra-cerebral hemorrhage strokes, also called bleeding strokes. You may not know it, but red peppers have 190 mg of vitamin C per serving, which is more vitamin C than in an orange. The vitamin C seems to help to regulate blood pressure and strengthen collagen, promoting healthy blood vessels. Healthier, patent blood vessels mean a lower risk of developing a stroke.
Consider adding red peppers to salads, stews, chili, and soups. Enjoy them cleaned (with seeds removed) and freshly cut into strips, accompanied by hummus or bean dips. Peppers hold well as a snack for school, and are delicious when sautéed in a bit of olive oil or vegetable oil. Here’s a recipe for a delicious dipping sauce:
Avocado Cilantro Dipping Sauce
- ¾ cup fat free Greek yogurt
- 1 ripe avocado, peeled and pitted
- 2 cloves garlic (peeled and cleaned)
- ¼ cup fresh cilantro leaves, cleaned and chopped and packed lightly into measuring cup
- ½ tablespoon lime juice
- Salt and pepper to taste
Place first three ingredients in a food processor or blender, and mix till smooth in texture. Add cilantro and lime juice and pulse on and off till finely chopped and incorporated into the mixture. Add salt and pepper to taste.
(recipe from www.potatogoodness.com)