Hi all! Happy Saturday, I rarely post on the weekends but I wanted to give you all an update on my visit to the cardiologist. I had a stress test done which is when electrodes are placed on one’s chest as is a blood pressure cuff and then one walks then runs on a treadmill. The walking was fine and easy, the treadmill speed would increase as would the incline which would make the walking a bit trickier but still was fine. The running I hated! I don’t run these days, it is not something I enjoy anymore. I used to run several times a week and really enjoyed it but these days it is not for me. Which is my way of saying I found the running less than easy! The incline was what was really difficult it felt like the incline was pretty steep. I don’t know how long I was on the treadmill, they kept saying I was going to be on there for a long time in order to get my heart rate up. Then as soon as the test was over they RUSHED me to a table across the room and measured my heart rate.
The tests confirmed what my doctor suspected, I have an Arrhythmia (SVT). This is a benign condition which my doctor is confidant will be taken care of with prescription Potassium, Magnesium, and adding Salt to my diet. Overall I am pretty pleased with the results, I am relieved it is not something serious and still a bit surprised it was not simply stress.
Because nuts are heart healthy I decided I would roast some and obviously add salt. I always buy raw nuts (not roasted or salted) because I think the salted nuts are way too salty. Making your own is dead easy and you can adjust the salt to what is right for you. The average American I am told eats far too much salt but if like me you eat a whole food diet with limited processed foods you are not as exposed to high levels of salt. My instinct was to make these nuts sweet instead of spicy but I am trying to eat less sugar to control those cravings. This recipe is super adaptable to whatever nuts you have on hand and spices you prefer. I have used rosemary in the past which is really nice.
1 cup mixed nuts (use whatever you have on hand, I used pistachios, almonds, hazelnuts, and pecans)
1 TBS melted coconut butter
1/2 tsp Kosher Salt
Dash, red pepper flakes
Preheat oven to 450F, prepare a cookie sheet.
In a large bowl mix all the ingredients well. Pour nut mixture onto cookie sheet and bake for 7 minutes. Watch the nuts since they can go from roasted to burnt pretty quickly.