This Valentine’s Day will be very different from usual for most of us.
A typical Valentine’s for myself and my partner would usually involve a table for two in the cozy local Italian restaurant. We would relax in a candlelit corner and share a giant salad, then move on to a delicious pasta dish and an indulgent dessert.
This year we decided to change things up, firstly because my partner is still not comfortable with dining out, but also because she has recently been diagnosed with varicose veins.
We all know certain foods can play havoc with veins, so I devised this great menu for a cozy, vein-healthy Valentine’s night at home. It includes all the foods that are beneficial for vein health, without the nasties. Super nutritious, yet still super tasty.
Mixed Green Salad with Olives and Anchovies
- 1 medium Romaine Lettuce
- 1 c Watercress
- 1 c Arugula
- 1 Clove Garlic, minced
- 2 tsp Lemon juice
- 6 Anchovy Fillets
- ¼ c Olives
- ¼ c Olive Oil
Chop and mix the salad leaves and place in a large serving bowl.
In a blender puree garlic, lemon juice and 2 of the anchovy fillets. While the blender is still running, slowly add the olive oil until emulsified.
Pour the dressing over the salad leaves and toss.
Serve with the remaining anchovy fillets and the olives arranged on top.
The greens in this salad contain minerals to help with blood flow, and the anchovies are rich in Omega-3 to improve circulation.
Creamy Asparagus Pasta
- 1 bunch Asparagus (remove the tips and chop stalks into 1 inch pieces)
- 1/2 lb Tagliatelle or Fettuccine
- 2 tsp Garlic Powder
- 1 (8oz) pack Cream Cheese
- 1 c Milk
- 6oz Grated Parmesan Cheese
Cook the asparagus stalks in boiling water until tender.
Melt the cream cheese in a large heavy-bottom saucepan over low heat. Add garlic powder then pour in the milk a little at a time, whisking constantly. Simmer on very low heat for 5 minutes until thickened.
Drain asparagus stalks, add to the cheese mix and blend until smooth.
Cook pasta according to package instructions and add asparagus tips 2 mins before the end.
Drain pasta and add to the sauce.
Toss and serve with the parmesan cheese.
Asparagus is rich in vitamins and minerals, especially vitamins A, C, E and K, which help strengthen veins and capillaries and prevent rupture. This sauce is low fat and low salt but loses none of its creamy taste.
- 1 ½ c Blueberries (fresh, frozen or canned)
- ½ c Rolled Oats
- ⅛ c Whole Wheat Flour
- ¼ c Chopped Nuts (walnuts or almonds)
- ¼ tsp Cinnamon
- 1 T Coconut Oil
- ⅛ c Honey
- ¼ c Greek Yogurt
Preheat oven to 350°F (180°C).
In a large bowl mix together all ingredients, apart from the blueberries and yogurt.
Add blueberries to a medium baking dish and top with the crumble mix.
Bake until golden and bubbling–around 40-45 minutes.
Serve hot with a spoon of Greek yogurt.
Blueberries help repair damaged protein structure in blood vessel walls and, served with Greek yogurt, are a perfect ending to any meal.
Enjoy your Valentine’s night in with this simple, yet delicious, healthy menu.