Improve heart and brain health with basic principles
September 13, 2017 - 10:53 am
Summer’s over, which means the health- and diet-busting holidays are right around the corner.
Most of us know by now that diet can affect the health of our hearts and brains, but knowing how to make positive changes may be a little more elusive. To provide some help, about two dozen local chefs will participate in the seventh annual Flavors of the Heart Brain & Heart Healthy Epicurean Event Saturday at the World Market Center.
Kathryn Spada, a clinical dietitian at University Medical Center, said eating to improve heart and brain health comes down to some simple fundamentals.
“In terms of heart health, the main things we really encourage is that people decrease their sodium intake,” Spada said. “Stay away from the salt shaker at the dinner table.”
Lowering your consumption of saturated fats also is important, she said. Saturated fats are solid fats, primarily from animals. Those would include butter and the fat in red meat, which is why lean cuts are encouraged. Vegetable fats, Spada said, tend to have heart-healthy aspects.
It’s also important to stay away from trans fats, which are found in many commercial baked goods, she said — “prepackaged cookies and doughnuts and little fun cakes and things like that.” To avoid them, look for products that are labeled “trans fat free.”
And increasing fiber intake is important, she said, because it carries cholesterol out of the body.
“In terms of brain health, the biggest thing I would encourage is have a lot of fish like salmon that have a lot of Omega-3 fatty acids,” Spada said. “Those tend to be good for brain health and brain function.” She advises 3 to 4 ounces of salmon two to three times as week, or “as often as possible. Even once a week would be beneficial.”
Preview
■ What: Flavors of the Heart Brain & Heart Healthy Culinary Expo
■ Who: A benefit for the American Heart Association and American Stroke Association Las Vegas Teens Cook with Heart Program
■ When: 7 to 10 p.m. Saturday
■ Where: World View on 16, Building B, World Market Center, 475 Grand Central Parkway
■ Tickets: $75, with discounts for two or more. flavorsoftheheart.com
Wondering what to cook?
Here are some recipes from Flavors of the Heart chefs.
Chutney Chicken Salad
Kosher salt and pepper to taste
4 extra-lean bone-in chicken breasts (10 ounces each)
1/3 cup fat-free sour cream
1 tablespoon honey mustard
3 tablespoons low-fat mayonnaise
3 tablespoons prepared mango chutney
2 thinly sliced scallions
1/2 cup golden raisins
Season chicken breasts and place in a large skillet with ½ inch water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes. Remove chicken. Shred meat with fingers, discarding skin and bones. Let cool to room temperature.
In a large bowl, whisk together sour cream, honey mustard, mayonnaise and chutney. Add chicken, scallions and raisins. Season with salt and pepper.
Serves 8.
Dalton Wilson, DW Bistro
Per serving: 203 calories, 2 g total fat, 0 saturated fat, 0 trans fat, 14 g carbohydrate, 1 g fiber, 11 g sugars, 34 g protein, 199 mg sodium, 94 mg cholesterol.
Grilled Pork Tenderloin And Mediterranean Chickpea-Artichoke Salad
Marinated pork tenderloin:
2 tablespoons chopped sage
3 tablespoons chopped parsley
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1/2 teaspoon chopped capers
1 teaspoon chopped garlic
1/2 tablespoon extra-virgin olive oil
12 ounce pork tenderloin, trimmed of fat
1/8 teaspoon salt
1 teaspoon cracked black pepper
Chickpea salad:
1 cup cooked chickpeas
1/2 teaspoon Italian herb seasoning
1/2 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh mint
1 tablespoon fresh basil, torn into ½-inch pieces
1 tablespoon small diced red onion
1/4 teaspoon minced garlic
1 tablespoon minced sun-dried tomato
1 tablespoon small diced fresh tomato
1 tablespoon lemon juice
1/4 tablespoon extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
Spicy romesco puree:
1 red bell pepper (6 ounces)
2 cloves roasted garlic
1/8 cup toasted pine nuts
3/4 tablespoon garlic olive oil
1 1/2 tablespoons red wine vinegar
1/4 teaspoon red chili flakes
1/8 teaspoon salt
1/4 teaspoon black pepper
Chimichurri:
3 tablespoons chopped parsley
1/2 teaspoon chopped fresh oregano
4 teaspoons fresh lemon juice
1/8 teaspoon red chili flakes
1/2 teaspoon minced garlic
3/4 tablespoon extra-virgin olive oil
1/4 teaspoon white vinegar
1/8 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon sugar
Salad:
1 1/2 cups chickpea salad
3 ounces roasted artichoke hearts
1/4 cup diced cucumber
2 cups baby arugula
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
For marinated pork tenderloin, combine all herbs, capers, garlic and oil. Season the pork with the salt and pepper and then coat with the herb mixture. Cook the pork over a grill until it reaches an internal temperature of 135 degrees. Set aside to allow to rest.
For the chickpea salad, drain the chickpeas in a colander and rinse to remove any starchy liquid. Put into a large bowl and add remaining ingredients. Fold together gently so the peas do not break. Refrigerate until ready to use.
For the spicy romesco puree, roast the pepper on a grill until all sides are charred; place in a bowl and cover with plastic wrap for 10 minutes. When cool enough to handle, remove and discard charred skin and all seeds. Place pepper and remaining ingredients in a blender and puree until very smooth.
For chimichurri sauce, combine all ingredients and let sit at room temperature for 1 hour.
To assemble, place 2 tablespoons of puree down center of each of four plates. Arrange one-fourth of chickpea salad on top of puree. Slice pork into medallions and then cut each medallion in half and place on top of salad. Top with 1 tablespoon chimichurri.
Serves 4.
Bryan Forgione, Buddy V’s Ristorante
Per serving: 360 calories, 15 g fat, 4 g saturated fat, 0 trans fat, 23 g carbohydrate, 7 g fiber, 6 g sugars, 25 g protein, 600 mg sodium, 48 mg cholesterol.
Vegan Lasagna
3 large zucchini
Tofu ricotta:
9 ounces firm tofu
1/8 cup apple cider vinegar
1 teaspoon garlic salt
3 teaspoons onion powder
1 teaspoon ground pepper
4 teaspoons nutritional yeast
Spinach filling:
4 cups spinach
1/4 cup apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
5 ounces olive oil
Romesco sauce:
1 large red bell pepper, deseeded
3 large tomatoes
6 cloves garlic, peeled
1 shallot, peeled
1 cup water
1/4 cup red wine vinegar
2 teaspoons dried dill
1 teaspoon garlic salt
1 teaspoon onion powder
1/4cup olive oil
Fresh basil
Almond Parm:
1/4cup almonds
2 teaspoons nutritional yeast
Chopped fresh basil for garnish
Cut tips off zucchini, cut into 1/4-inch-thick strips and grill (or put on parchment paper and bake in oven) until soft.
For tofu ricotta, combine all ingredients in mixing bowl and mix until incorporated.
For spinach filling, combine all ingredients in a bowl and toss until well mixed.
For romesco, combine all ingredients in medium saucepan and cook over medium heat for 15 minutes. Place in blender and blend until smooth.
For almond Parm, place almonds and yeast in food processor and chop until coarse.
To prepare, take a strip of zucchini and put 1 teaspoon of the ricotta mixture and 1 pinch of the spinach filling toward the end of the strip. Starting with that end, roll until tight. Repeat six more times and top with romesco sauce.
Sprinkle with almond Parm and chopped basil.
Serves 4.
Vince Upperman, Portion Control
Per serving: 220 calories, 10 g total fat, 1 g saturated fat, 0 trans fat, 19 g carbohydrate, 7 g fiber, 9 g sugars, 12 g protein, 445 mg sodium, 0 cholesterol.
Contact Heidi Knapp Rinella at Hrinella@reviewjournal.com or 702-383-0474. Follow @HKRinella on Twitter.
Preview
What: Flavors of the Heart Brain & Heart Healthy Culinary Expo
Who: A benefit for the American Heart Association and American Stroke Association Las Vegas Teens Cook with Heart Program
When: 7 to 10 p.m. Saturday
Where: World View on 16, Building B, World Market Center, 475 Grand Central Parkway
Tickets: $75, with discounts for two or more. flavorsoftheheart.com
Wondering what to cook?
Here are some recipes from Flavors of the Heart chefs.
CHUTNEY CHICKEN SALAD
Kosher salt and pepper to taste
4 extra-lean bone-in chicken breasts (10 ounces each)
1/3 cup fat-free sour cream
1 tablespoon honey mustard
3 tablespoons low-fat mayonnaise
3 tablespoons prepared mango chutney
2 thinly sliced scallions
1/2 cup golden raisins
Season chicken breasts and place in a large skillet with ½ inch water. Simmer, covered, over medium-low heat until chicken is opaque throughout, 15 to 20 minutes. Remove chicken. Shred meat with fingers, discarding skin and bones. Let cool to room temperature.
In a large bowl, whisk together sour cream, honey mustard, mayonnaise and chutney. Add chicken, scallions and raisins. Season with salt and pepper.
Serves 8.
Recipe from Dalton Wilson, DW Bistro
Nutritional information per serving: 203 calories, 2 g total fat, 0 saturated fat, 0 trans fat, 14 g carbohydrate, 1 g fiber, 11 g sugars, 34 g protein, 199 mg sodium, 94 mg cholesterol.
COBIA TIRADITO
1 pound carrots, peeled and cut into chunks
¼ pound ginger, peeled
1 cup fresh orange juice
½ tablespoon agar-agar
Salt and pepper
2 ripe avocados, peeled, seeds removed
¼ cup lime juice
½ cup jalapeno extra-virgin olive oil
2 tablespoons xanthan gum
1 cup pomegranate juice
¼ cup white balsamic vinegar
1 tablespoon agave
4 garlic cloves, very thinly sliced on a mandoline
12 ounces cobia, pin bones and skin removed
For carrot-ginger gel, place carrots, ginger and orange juice in a pot and simmer for 15 minutes. Add agar-agar and simmer for another 5 minutes. Puree all of it in a blender until smooth. Refrigerate for two hours. Return solidified mixture to blender and puree again to make a smooth gel. Season to taste.
For the avocado mousse, place avocados, lime juice and oil in a food processor. Puree until smooth. Add xanthan gum. Season to taste. Refrigerate for one hour.
For the pomegranate-balsamic glaze, place the pomegranate juice, vinegar and agave in a pot, bring to a boil and reduce by half. Remove from heat and chill.
For the garlic chips, bake until lightly brown.
Thinly slice the cobia into sashimi-type slices. Place 2 ounces of the avocado puree on each of four plates. Top with 3 ounces of the cobia sashimi and garnish with about 1 ounce of the carrot-ginger gel. Top with ½ ounce of the pomegranate glaze and finish with the garlic chips.
Serves 4.
Recipe from Adam Pusateri, Cut and Taste catering
Nutrition information per serving: 438 calories, 19 g fat, 2 g saturated fat, 0 trans fat, 48 g carbohydrate, 10 g fiber, 20 g sugars, 19 g protein, 335 mg sodium, 34 mg cholesterol.
GRILLED PORK TENDERLOIN AND MEDITERRANEAN CHICKPEA-ARTICHOKE SALAD
Marinated pork tenderloin:
2 tablespoons chopped sage
3 tablespoons chopped parsley
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1/2 teaspoon chopped capers
1 teaspoon chopped garlic
1/2 tablespoon extra-virgin olive oil
12 ounce pork tenderloin, trimmed of fat
⅛ teaspoon salt
1 teaspoon cracked black pepper
Chickpea salad:
1 cup cooked chickpeas
1/2 teaspoon Italian herb seasoning
1/2 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh mint
1 tablespoon fresh basil, torn into ½-inch pieces
1 tablespoon small diced red onion
1/4 teaspoon minced garlic
1 tablespoon minced sun-dried tomato
1 tablespoon small diced fresh tomato
1 tablespoon lemon juice
1/4 tablespoon extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
Spicy romesco puree:
1 red bell pepper (6 ounces)
2 cloves roasted garlic
1/8 cup toasted pine nuts
3/4 tablespoon garlic olive oil
1½ tablespoons red wine vinegar
¼ teaspoon red chili flakes
⅛ teaspoon salt
¼ teaspoon black pepper
Chimichurri:
3 tablespoons chopped parsley
½ teaspoon chopped fresh oregano
4 teaspoons fresh lemon juice
1/8 teaspoon red chili flakes
½ teaspoon minced garlic
3/4 tablespoon extra-virgin olive oil
¼ teaspoon white vinegar
⅛ teaspoon salt
½ teaspoon cracked black pepper
¼ teaspoon sugar
Salad:
1½ cups chickpea salad
3 ounces roasted artichoke hearts
¼ cup diced cucumber
2 cups baby arugula
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
⅛ teaspoon salt
⅛ teaspoon pepper
For marinated pork tenderloin, combine all herbs, capers, garlic and oil. Season the pork with the salt and pepper and then coat with the herb mixture. Cook the pork over a grill until it reaches an internal temperature of 135 degrees. Set aside to allow to rest.
For the chickpea salad, drain the chickpeas in a colander and rinse to remove any starchy liquid. Put into a large bowl and add remaining ingredients. Fold together gently so the peas do not break. Refrigerate until ready to use.
For the spicy romesco puree, roast the pepper on a grill until all sides are charred; place in a bowl and cover with plastic wrap for 10 minutes. When cool enough to handle, remove and discard charred skin and all seeds. Place pepper and remaining ingredients in a blender and puree until very smooth.
For chimichurri sauce, combine all ingredients and let sit at room temperature for 1 hour.
To assemble, place 2 tablespoons of puree down center of each of four plates. Arrange one-fourth of chickpea salad on top of puree. Slice pork into medallions and then cut each medallion in half and place on top of salad. Top with 1 tablespoon chimichurri.
Serves 4.
Recipe from Bryan Forgione, Buddy V's Ristorante
Nutritional information per serving: 360 calories, 15 g fat, 4 g saturated fat, 0 trans fat, 23 g carbohydrate, 7 g fiber, 6 g sugars, 25 g protein, 600 mg sodium, 48 mg cholesterol.
MOROCCAN LAMB DUO
4 ounces lamb loin
2 ounces harissa
2 ounces red cabbage
4 ounces celery root
4 ounces zucchini
4 ounces Champagne vinegar
1½ cups water
12 ounces cauliflower
¼ teaspoon ground allspice
½ teaspoon ground coriander
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon ground ginger
2 ounces plain Greek yogurt
1 tablespoon ground sumac
1 teaspoon ground cumin
1 teaspoon honey
½ cup pomegranate seeds
Salt to taste
Micro greens for garnish
Marinate lamb loin overnight in harissa. Remove from sauce; season with salt and pan-sear until desired temperature is reached.
Shave the red cabbage, celery root and zucchini. Combine vinegar and water; bring to a boil. Place shaved vegetables in boiling liquid for 2 to 3 minutes. Shock with ice bath and set aside.
Using a food processor with grating blade, grate the cauliflower into rice-sized pieces.
Gently toast spices in pan on low heat for 3 to 5 minutes, or until aromatic.
Blanch cauliflower in salted water, strain and toss with spices.
Combine yogurt, sumac, cumin and honey.
Once lamb has rested, slice loin on the bias. Plate cauliflower with lamb loin on top, pickled vegetables and yogurt mixture on the side. Garnish with pomegranate seeds and micro greens.
Serves 4
Recipe from Michelle West, Newport Meat of Nevada
Nutritional information per serving: 154 calories, 3 g fat, 1 g saturated fat, 0 trans fat, 20 g carbohydrate, 5 g fiber, 12 g sugars, 14 g protein, 291 mg sodium, 0 cholesterol.
VEGAN LASAGNA
3 large zucchini
Tofu ricotta:
9 ounces firm tofu
1/8 cup apple cider vinegar
1 teaspoon garlic salt
3 teaspoons onion powder
1 teaspoon ground pepper
4 teaspoons nutritional yeast
Spinach filling:
4 cups spinach
¼ cup apple cider vinegar
½ teaspoon kosher salt
½ teaspoon black pepper
5 ounces olive oil
Romesco sauce:
1 large red bell pepper, deseeded
3 large tomatoes
6 cloves garlic, peeled
1 shallot, peeled
1 cup water
¼ cup red wine vinegar
2 teaspoons dried dill
1 teaspoon garlic salt
1 teaspoon onion powder
¼ cup olive oil
Fresh basil
Almond Parm:
¼ cup almonds
2 teaspoons nutritional yeast
Chopped fresh basil for garnish
Cut tips off zucchini, cut into ¼-inch-thick strips and grill (or put on parchment paper and bake in oven) until soft.
For tofu ricotta, combine all ingredients in mixing bowl and mix until incorporated.
For spinach filling, combine all ingredients in a bowl and toss until well mixed.
For romesco, combine all ingredients in medium saucepan and cook over medium heat for 15 minutes. Place in blender and blend until smooth.
For almond Parm, place almonds and yeast in food processor and chop until coarse.
To prepare, take a strip of zucchini and put 1 teaspoon of the ricotta mixture and 1 pinch of the spinach filling toward the end of the strip. Starting with that end, roll until tight. Repeat six more times and top with romesco sauce.
Sprinkle with almond Parm and chopped basil.
Serves 4.
Recipe from Vince Upperman, Portion Control
Nutritional information per serving: 220 calories, 10 g total fat, 1 g saturated fat, 0 trans fat, 19 g carbohydrate, 7 g fiber, 9 g sugars, 12 g protein, 445 mg sodium, 0 cholesterol.
DOMINICAN DARK CHOCOLATE PUDDING
1 egg
2¼ cups low-fat milk (divided use)
2/3 cup sugar (divided use)
⅛ teaspoon salt
⅓ cup dark chocolate cocoa
2 tablespoons cornstarch
1 teaspoon vanilla extract
Lightly beat egg with fork in medium bowl.
Combine 1½ cups milk, ⅓ cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
Meanwhile, whisk the remaining ⅓ cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining ¾ cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes (Do not boil.). Whisk in vanilla. Serve warm.
Serves 9 (2 ounces each).
Recipe from Carol Garcia, Hexx Kitchen + Bar
Nutritional information per serving: 100 calories, 3 g total fat, 2 g saturated fat, 0 trans fat, 17 g carbohydrate, 1 g fiber, 14 g sugars, 2 g protein, 61 mg sodium, 3 mg cholesterol.