Keep your blood pressure in check by eating plenty of local produce– your kidney will thank you for it. Eating a variety of fruits and vegetables ensures there is adequate potassium to balance out the negative effect of salt has on our blood pressure. Kidneys regulate our blood pressure, so give them a hand, eat more potassium rich foods so they don’t have to work so hard. During March and early April, up your potassium levels by enjoying storage potatoes, onions, carrots and sweet potatoes. Dried cherries and apricots are also potassium powerhouses.
Maximize the potassium content in these tasty root vegetables by oven roasting and baking. This simple glazed carrot recipe from the National Kidney Foundation is a crowd pleaser!
- 2 tablespoon Honey
- 3 tablespoon Margarine (Stick, Without Salt)
- 1 tablespoon Cornstarch
- 1 tablespoon Granulated Sugar
- 2 cup chopped Carrots
Cook the carrots for 10 minutes in a large amount of water. Mix remaining ingredients and cook 2 minutes over medium heat. Drain carrots and add the glaze, cooking for additional 5 minutes.
Paula Martin, RDN, is the Community Health Coordinator for Taste the Local Difference. Contact her at firstname.lastname@example.org
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