Celebrate World Heart Day with Well Traveled Healthy Recipes
World Heart Federation and CanolaInfo Team Up to Promote Smart Eating for the Heart
CHICAGO Cardiovascular disease is the leading cause of death in the world, accounting for about a third (more than 17 million) of all lost lives. The good news is a healthy lifestyle can save the majority of these lives by preventing heart disease in the first place. In honor of World Heart Day on Sept. 26, 2010, CanolaInfo has joined forces with the World Heart Federation to promote global heart health.
No matter where you're from, heart disease is preventable 80 percent of the time with good nutrition, exercise and other healthy habits, says Dr. Suzanne Steinbaum, attending cardiologist and director of Women and Heart Disease, Heart and Vascular Institute, Lenox Hill Hospital, New York City.
Six culinary experts from the U.S., Canada, Mexico, Japan, China and India created a World Heart-Smart Recipe Collection for CanolaInfo, supported by the World Heart Federation, which creates a passport to nutrition using traditional ethnic flavors and heart-healthy ingredients. Recipes include:
United States: Fusilli Pasta with Chile Sauce and Black Bean-Fennel Relish by Carla Hall, finalist on Bravos Top Chef Season 5, Washington, D.C.
Canada: Grilled Salmon with Dijon-Raspberry Vinaigrette by Mairlyn Smith, cookbook author, Toronto
Mexico: Shredded Chicken Tostadas with Spicy Tomato Salsa by Alfredo Oropeza, host of Al Sabor del Chef and cookbook author, Mexico City
China: Vegetarian Hot and Sour Soup by Stella Fong, food writer, Billings, Mont.
Japan: Steamed Snapper with Citrus Sweet and Sour Sauce by Gene Kato, executive chef of Japonais restaurant, Chicago
India: Spiced Garbanzo Bean Pie with Potato Crust by Raghavan Iyer, cookbook author, Minneapolis
Each recipe is made with canola oil, which has the least saturated fat of all cooking oils and is free of trans fat and cholesterol. The U.S. Food and Drug Administration authorized a qualified health claim for canola oil on its potential to reduce the risk of heart disease when used in place of saturated fat.