Afternoon Tea

Japanese Afternoon Tea Set

The Tea House

Yogurt Helps Lower Risk of High Blood Pressure

Adding more yogurt to your diet without increasing the number of calories you eat may help lower your risk of high blood pressure, according to new research presented at the American Heart Association’s High Blood Pressure Research 2012 Scientific Sessions.

A recent study found long-term yogurt-eaters were less likely to develop high blood pressure and on average had lower systolic blood pressure than those who didn’t eat yogurt. Systolic blood pressure is the top number in a blood pressure reading. It measures the force of blood against the walls of your arteries when your heart is beating.

During the 15 year study, researchers followed more than 2,000 volunteers who did not have high blood pressure at the start of the study. Yogurt consumption was measured by questionnaires filled out by the volunteers at three intervals over the study period. Study participants were 31 percent less likely to develop high blood pressure if at least 2 percent of their daily calories came from yogurt, which would be like eating at least one six-ounce cup of low-fat yogurt every three days. In addition, their systolic blood pressure increased less than that of people who didn’t eat yogurt.

Source: American Heart Association

Salad with Shiitake Mushroom and Ancient Grain


1½ cup shiitake mushroom, sliced
1 cup quinoa, kamut or millet
1/2 cup kohlrabi, sliced
1 tsp sea salt
1/4 cup red onion, chopped
1/4 cup carrot, chopped
1/4 cup broccoli sprout
1/4 cup red cabbage, sliced
1/4 cup small broccoli floret
1/2 cup sunflower seeds, toasted

Italian Dressing

2 cloves garlic, minced
1/3 cup red wine vinegar
1 tbsp balsamic vinegar
3 tbsp flaxseed oil
1tsp Italian seasoning
1 tsp sea salt


  1. Cook quinoa in 2 cups boiling water for 20 minutes. Remove and cool in a large bowl.
  2. Cook mushroom and kohlrabi in a skillet with some water until tender, about 5 to 10 minutes. Remove and drain.
  3. Mix all dressing ingredients and shake in a jar.
  4. Add mushroom mixture, red onion, carrot, broccoli sprout, cabbage and broccoli floret to the cooled quinoa. Drizzle with Italian dressing and toss lightly. Sprinkle with sunflower seeds and serve.

Makes 6 servings.

Source: Canadian magazine

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