If you find that your blood pressure is a little high during this time of year
(or any time of the year) and your doctor is recommending blood
pressure meds, tell him (or her) that you’d like to try something natural.

Something natural?
Yes, as in food.
Thanks to a new study from a major university, people who just increased the
amount of vegetables and fruits in their diets were able to lower their blood
pressure in about 6 months. Something even better: The systolic (top number)
dropped 8 points and the diastolic (bottom number) dropped by 5 points.
The researchers say that produce is rich in nutrients like magnesium
and potassium that flush excess sodium and widen arteries for better blood flow.

So, if eating healthier and losing weight are your resolutions for the new
year, now, you can add lower blood pressure as another incentive to really
get back on track and improve your health.

To help you lower your blood pressure, here’s a recipe for chicken and rice
soup. If you have leftover chicken and rice, hold onto it and use it to make this dish.

Chicken, Rice and Veggie Soup!
1 cup of rice (white or brown) Use leftover rice or make a pot 30 to 60 minutes
before making the soup.
2 medium carrots
1 can of sweet corn (creamy style)
1 1/4 cups of lower-sodium chicken broth
2 cups of shredded chicken, buy a rotisserie chicken or use
leftover chicken
2/3 cup of frozen peas
1/4 tsp. salt
ground black pepper
fresh parsley leaves (optional)
To make:
Use leftover rice or make a fresh pot, 1 cup
Peel and thinly slice the carrots
Coat large pot with cooking spray; heat over medium-high
heat. Add carrots; cook, stirring, until softened, 5 mins.
Reduce heat to medium heat.
Stir in the corn, then the broth, shredded chicken, peas and salt
until combined. Bring to a boil; reduce heat to medium-low.
Cover; cook until heated through and the carrots are tender, stirring
occasionally, about 10 to 12 mins. Stir in the cooked rice.
If desired, sprinkle some black pepper and fresh parsley leaves on
the top of each bowl of soup.
Calories per bowl- 325, Protein-20g. Carbs-55g.

More tips:
If desired, if you have some vegetables in your fridge or pantry
and you want to get rid of them, toss them into the pot.
If calories aren’t a concern-add 1/2 cup of heavy cream to make
this soup more savory and decadent.
And if this soup doesn’t fill you up and you want something sweet,
make it a banana, an apple or a bowl of berries. As mentioned earlier,
fruit will also lower blood pressure.

And one last tip: You can add another health protocol to your fruit and
veggie diet to help lower blood pressure, what is it?
A Nap.
Yes, it’s not just for toddlers anymore, naps tame stress, which helps lower
blood pressure. Make sure your nap doesn’t go longer than 20 mins.

Sources:
* A Taste of Home- Magazine
* AllRecipes.com
* Tufts University-Research Dept.
* Greek Research Dept.

Please pass this article (and the recipe) on to loved ones who want
to lower blood pressure or to those who love a good bowl of hot soup
this time of year. Share it on Facebook, Snapchat, Pinterest, Reddit,
Instagram (stories), Tik-Tok and X (Twitter).