#healing New Lower Cholesterol photos

Check out these lower cholesterol images:

Chimayo Chili Pecans-3.5oz
lower cholesterol

Image by Hail Merry Foods
Licensed under a creative commons share-alike. Use freely but give attribution to Hail Merry, makers of raw food snacks and link to www.hailmerry.com

Hail Merry first soaks her nuts to activate the living enzymes, which aid in proper digestion. We then dehydrate at very low temperatures to protect these enzymes as well as the delicate essential fatty acids. Research suggests that eating about a handful of pecans each day can help lower cholesterol levels. Chimayo Chile is a sacred spice found in the mountains outside of Santa Fe, NM. and may also help to increase metabolism. Enjoy Hail Merry snacks and know that you are Feeding Your Body Royally.

We celebrate our ingredients: Soaked pecans, organic palm sugar, Chimayo Chile powder, sea salt, cracked black pepper.

6 Pack-Vanilla Maple Almond Tins
lower cholesterol

Image by Hail Merry Foods
Licensed under a creative commons share-alike. Use freely but give attribution to Hail Merry, makers of raw food snacks and link to www.hailmerry.com

The Vanilla Maple Almonds are dehydrated with maple and bourbon vanilla for exceptional flavor! Research suggests that eating about a handful of almonds each day can help lower cholesterol levels. Merry’s Vanilla Maple blend is richly layered with pure Madagascar bourbon vanilla and maple. Enjoy Hail Merry snacks and know that you are Feeding Your Body Royally.

We celebrate our ingredients: Almonds, maple sugar, Madagascar bourbon vanilla, sea salt.

Barley risotto with eggplant and grape tomatoes
lower cholesterol

Image by PrettyKateMachine
From cooking light: find.myrecipes.com/recipes/recipefinder.dyn?action=displa…

Barley Risotto with Eggplant and Tomatoes
Yield 4 servings (serving size: 1 1/4 cups risotto, 2 tablespoons cheese, 1 tablespoon basil, and 1 tablespoon nuts)

Ingredients
6 cups (1/2-inch) diced eggplant
1 pint cherry tomatoes
3 tablespoons olive oil, divided
1/2 teaspoon black pepper, divided
5 cups fat-free, less-sodium chicken broth
2 cups water
1 1/2 cups finely chopped onion
1 cup uncooked pearl barley
2 teaspoons minced garlic
1/2 cup dry white wine
1/4 teaspoon salt
1/2 cup (2 ounces) crumbled soft goat cheese
1/4 cup thinly sliced fresh basil
1/4 cup pine nuts, toasted
Preparation
1. Preheat oven to 400°.

2. Combine eggplant, tomatoes, 2 tablespoons oil, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until tomatoes begin to collapse and eggplant is tender.

3. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

4. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until onion begins to brown. Stir in barley and garlic; cook 1 minute. Add wine; cook 1 minute or until liquid almost evaporates, stirring constantly. Add 1 cup broth mixture to pan; bring to a boil, stirring frequently. Cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total). Gently stir in eggplant mixture, remaining 1/4 teaspoon pepper, and salt. Top with cheese, basil, and nuts.

Nutritional Information
Calories:453
Fat:20.3g (sat 4.2g,mono 9.9g,poly 4.6g)
Protein:14.5g
Carbohydrate:57.5g
Fiber:15.5g
Cholesterol:7mg
Iron:3.4mg
Sodium:697mg
Calcium:93mg