The 29th September 2017 marks World Heart Day.
Did you know?
- 80% of heart disease and strokes can be prevented
- 225 people are killed by heart disease in South Africa every day
- 1 in 2 adults in South Africa have high blood pressure
- Every hour 10 people in South Africa suffer from a stroke
(Source: http://www.heartfoundation.co.za/)
This year’s theme and focus for World Heart Day is on creating heart-healthy environments and the planet.
Air pollution has been said to affect cardiovascular and respiratory health. There are two types of air pollution to be aware of: indoor pollution (mold, secondhand smoke, cooking fumes from fireplaces, wooden stoves, etc.) and outdoor pollution (diesel exhaust, nitrogen oxides, carbon monoxide, ozone, etc.). Here’s a few tips to help keep your environment cleaner and to minimise pollution:
- Reduce or eliminate fireplace and wood stove use.
- Use craft supplies in well-ventilated areas
- Conserve energy and turn off lights when not in use
- Avoid using plastic bags as they are not good for the environment
- Practice the 3 R’S – Reduce, Reuse and Recycle
What steps are you taking to improve your heart health? A healthy and balanced diet is also crucial in reducing your risk of developing coronary heart disease. Enjoy these healthy tasty Sea Harvest recipes, endorsed by the Heart Foundation:
CRISP & CHUNKY HAKE FILLET PORTIONS WITH A BEETROOT, BUTTERNUT AND ROCKET SALAD 
Serves: 5
INGREDIENTS:
200 Sea Harvest Crisp & Chunky Hake Fillet Portions
200 g diced butternut
6 – 7 tbsp (100 ml) olive oil
2 tbsp (30 ml) balsamic vinegar
1 tbsp (15 ml) honey
2 tsp (10 ml) wholegrain mustard
Salt, to taste
Freshly ground black pepper
50 g toasted pumpkin seeds
200 g cooked diced beetroot
200 g wild rocket
3 crumbled feta discs
METHOD:
- Prepare fish according to cooking suggestions on packaging.
- Place the butternut on a baking tray and drizzle with a dash of olive oil and a sprinkle of salt. Roast for 30 minutes until cooked through.
- Mix together the remaining olive oil, balsamic vinegar, honey and mustard. Season with salt and pepper and keep aside.
- In a large bowl mix together the beetroot, roasted butternut, rocket and pumpkin seeds.
- Coat with the dressing and serve immediately with Sea Harvest Crisp & Chunky Hake Fillet Portions.
CAPE HAKE, PEPPADEW & FETA KEBABS 
Serves: 4
INGREDIENTS:
400 g Sea Harvest Grill Bakes – Lemon Pepper
24 whole peppadews
80 g reduced fat feta
3 cups of cooked rice
Baby lettuce leaves
DRESSING
3 tbsp (45 ml) of peppadew brine from the jar
1 tbsp (15 ml) olive oil
Seasoning
METHOD:
- Preheat the oven to 200°C.
- Allow the fish to defrost slightly and cut each portion into 6-8 cubes.
- Drain peppadews from the brine.
- Cut the feta into cubes, big enough to fit snuggly in the peppadews.
- Fill each peppadew with a cube of feta.
- Thread the cubes of fish onto wooden skewers, alternating with the feta-filled peppadews.
- Bake the fish kebabs for 15 minutes, or until the fish is cooked through.
- In the meantime, make a dressing using the peppadew brine and olive oil.
- Season to taste.
- Serve the fish kebabs on rice with a salad of mixed baby lettuce leaves and drizzle over the dressing.
We currently have a promotion running on selected Sea Harvest Heart Foundation approved products. So be sure to keep an eye out for those specials at your local supermarket.
For more delicious, heart healthy recipes click here: http://seaharvest.co.za/recipes/heart-foundation/