As the severe snows continue, I know a lot of us just want to crawl into bed with a big bucket of pancakes or a gallon of the greasiest chili I can find. However, what with all the menopause mayhem going on around me, I know I have to protect my heart from future damage – these are the critical years, after all, if I want to reach my goal of remaining fabulous at 120.
Jokes aside, I think I’ve done a pretty good job so far of managing any scary heart-related symptoms: the link between estrogen, cholesterol levels, and general heart health has been well-studied, which why cardiovascular disease is one of the 3 major diseases to actively prevent during menopause.
So not only am I trying to stay away from fat-laden foods, but I’m also trying to make my hearty stews actively healthy through the right spices. This Coconut Curry Fish, for example, is a spicy Ethiopian-inspired recipe the keeps both salt and bad LDL cholesterol low, and also has some anti-inflammatory turmeric and cholesterol-blasting garlic.
- 2 pounds fish filets (halibut works best)
- 1 ½ tablespoons vegetable oil
- 6 garlic cloves
- 1 bell pepper, chopped
- 1 onion, chopped
- ¾ cups coconut milk
- 3 tomatoes, chopped
- 2 tablespoons lemon juice
- 3 teaspoons curry powder
- 1 ½ teaspoons garam masala
- Salt and pepper to taste
- Heat oil over medium high heat in a large skillet, and sear the filets on both sides – don’t cook them through! Set them aside.
- Under minimal heat, sauté the onions and bell peppers until the onion is semi-transparent. Add the garlic and let it cook for two more minutes.
- Add the tomatoes, and let their juice come out and boil. Add the spices and coconut milk, and mix thoroughly.
- Re-add the fish filets and let simmer, covered, for 10 minutes.
- Serve with rice or roti.
This recipe is only mildly spicy, but enough to warm up the body on a cold day – turmeric is to thank for that, as it’s known to raise the body’s temperature. I like how the sauce skips over dairy completely and uses coconut oil instead, which not only gives it a very exotic flavor but comes packed with healthy fats. Also, it’s super easy to make, so it can whipped up for dinner any weeknight in less than an hour.