HEART UK- The Cholesterol Charity has teamed up with Flora ProActiv on a campaign to get cholesterol checked for National Heart Month, This is to remind us all of the effects of cholesterol, As over half the population of England suffering with high cholesterol.
So with an important message to get across to commuters in London there was a bold disruption then when these huge disruption the London underground for a day is was a huge reminder to what could be going on inside our bodies.
High cholesterol is a major risk to heart disease as it contributes to the narrowing of vital arteries which can lead to a heart attack or stroke. As there are no obvious signs or symptoms of high cholesterol HEART UK and Flora ProActiv have teamed up to prompt people to check their cholesterol levels.
There are very simple and effective steps you can take to help lower cholesterol which includes changes to diet and lifestyle, By simply exercising and eating healthier as well as adding cholesterol busting food like plant sterols can all contribute to help lower cholesterol.
Three important facts you need to know about Cholesterol:1.High cholesterol is invisible, it has no symptoms but is a major risk factor for heart disease.
2.One in every two people in England having elevated cholesterol, it’s vital to get checked and keep your heart healthy.
3.Do you know your number? Ask your GP or local pharmacist and get checked this February.
So with all this in mind Floria ProActiv have come up with some delicious recipes, So i decide to try this delicious Looking....
1 onion, sliced
1 tbsp olive oil
1 clove garlic, finely chopped
2.5 cm fresh root ginger, peeled and grated
1 tsp ground turmeric
1 tsp curry powder
1 tbsp flour
4 chicken breast fillet, cut into chunks
400 grams tinned chickpeas, drained
1/2 Knorr Chicken Stock Cube, dissolved in 300ml boiling water
100 grams spinach
2 tbsp mango chutney
100 ml low-fat natural yogurt
225 grams basmati rice
1 tsp coriander seeds toasted
30 grams Flora Pro.Activ Buttery
A handful of fresh coriander leaves, chopped
In a saucepan heat the olive oil over a moderate heat and fry the onion until soft. Then add the garlic, ginger, turmeric and curry powder and fry for 1 minute.
Add the flour and cook for 1 minute, then stir in the stock, stirring constantly. Add the chicken and simmer for 10 minutes.
Meanwhile cook the rice according to pack instructions.
Add the chickpeas to the curry along with the spinach leaves and heat until the spinach leaves have just wilted. Then stir in the mango chutney and natural yogurt. Heat through gently, but be careful not to boil.
Drain the rice and stir in the Flora ProActiv spread, coriander seeds and the coriander leaves. Serve with the curry.