Welcome to Heart Healthy Recipes' Newsletter.

In this month's issue we are featuring a special heart-healthy chocolate cake for Valentine's Day and also to celebrate February as Heart Health month. This chocolate cake is decorated with strawberries and drizzled with potassium-rich prune sauce. Also, this month we have a slow-cooker vegan chili recipe, perfect for a cold winter’s day, along with an immune boosting apple-citrus smoothie.

Also, check out our new Facebook group called Heart Healthy Weight-Loss. This group is open to everyone. Our hope is to encourage and support those who desire to lose weight, along with helping everyone maintain a healthy weight through a heart-healthy diet.


If interested in joining our new Facebook group, please visit us at:
www.facebook.com/groups/hearthealthyweightloss

Prune Sauce Chocolate Cake

Also, the potassium-rich prune sauce topping is heart-healthy, helping to regulate blood pressure and heart rhythms.

Recipe Ingredients:

½ cup unsweetened cocoa powder

1½ teaspoons baking soda

¼ teaspoon sea salt

1 cup prune sauce

½ cup honey

⅓ cup olive oil

1⅓ cups rice milk

2 teaspoons vanilla

10-15 strawberries, sliced (optional)

8 fresh mint sprigs, for garnish (optional)

Recipe Instructions:

In a separate bowl, mix together prune sauce, honey, olive oil, rice milk, and vanilla. Pour the wet ingredients into the dry and mix with electric mixer.

Pour batter into prepared pan. Place pan on the center rack in the oven and bake for approximately 40-50 minutes - watching the baking time closely.

Cool for about 10 minutes in the pan, then run a knife around the edge of the pan and flip cake onto a wire rack to cool.

Drizzle extra prune sauce on top of each serving. For added attractiveness and taste, slice several strawberries on to each serving slice, adding mint sprig on top. Serve warm or at room temperature.

Makes 8 servings.

Slow-Cooker Vegan Chili

Recipe Ingredients:

4 garlic cloves, minced

2 large carrots, peeled and diced

1 zucchini, chopped

1 yellow squash, chopped

1 red bell pepper, chopped

1 yellow or orange bell pepper, chopped

1 can (4 ounces) diced green chiles

2 cans (14.5 ounces) diced tomatoes, with juice

1 can (14-15 ounces) sweet corn, drained or 1 cup frozen corn kernels, thawed

1 can (14-15 ounces) pinto beans

1 can (15.5 ounces) kidney beans, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) garbanzo beans, drained and rinsed

2 cans (6 ounces) tomato paste

1 can (8 ounces) tomato sauce

4 tablespoons chili powder

1 tablespoon cumin

1 tablespoon oregano

1 tablespoon dried parsley

1 teaspoon coriander

1 teaspoon garlic powder

½ teaspoon cayenne pepper

2 cups water or vegetable broth

½ teaspoon ground black pepper

sea salt, to taste

Recipe Instructions:

Serve over sweet potatoes if desired.

Optional Toppings: Serve with avocado, homemade low-fat sour cream and/or sliced jalapeños.

Makes 10-12 servings.

Apple-Citrus Smoothies

Recipe Ingredients:

2 oranges, peeled

¼ cup orange juice

¼ cup water or rice milk

1 banana, peeled

Recipe Instructions:

Tip: Honey Crisp, Fuji, or Gala apples work great for this recipe because they are very sweet.

Makes 2 servings.

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