Celebrate World Heart Day

By / Food / September 24th, 2010 / 1

201009010047_CanolaInfo_EN_20100902_102643Cardiovascular 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 honour of World Heart Day on Sept. 26, 2010, CanolaInfo has joined forces with the World Heart Federation to promote global heart health.

Six culinary experts from the U.S., Canada, Mexico, Japan, China and India have created a World Heart-Smart Recipe Collection for CanolaInfo, supported by the World Heart Federation, which creates a “passport” to nutrition using traditional ethnic flavours and heart-healthy ingredients.

“No matter where you’re from, up to 80 percent of heart attacks are preventable with appropriate attention to nine risk factors, including smoking, abnormal cholesterol, diabetes, high blood pressure, stress, abdominal obesity, sedentary lifestyle and eating too few fruits and vegetables,” says Eldon Smith, O.C., M.D., cardiologist, emeritus professor of medicine at the University of Calgary and chair of the Canadian Heart Health Strategy and Action Plan.

Recipes include:

United States: Fusilli Pasta with Chile Sauce and Black Bean-Fennel Relish by Carla Hall, finalist on Bravo’s “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, Montana
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. “It’s easy to forget that heart disease is not just a problem in one’s own country but also around the world,” says World Heart Federation Senior Science Officer Kathryn Taubert, Ph.D. “Diet plays a significant role in protecting or predisposing people to heart disease, so we hope to inspire them to eat more healthfully and make simple changes that may reduce their risk of the disease.”

For the entire heart-smart recipe collection or more information about canola oil, go to www.canolainfo.org. In the meantime, turn the page to find one that will get you started.

Grilled Salmon with Dijon-Raspberry Vinaigrette

Recipe courtesy of Mairlyn Smith, cookbook author, and Canolainfo.org. Raspberries and Dijon mustard make a unique combination of sweet and savoury, which is perfect for grilled salmon. The graininess of the mustard and seeds in the raspberries give a bite to the salmon’s fork-tender texture.

Dijon-Raspberry Vinaigrette

1 Tbsp canola oil
1/2 cup black currant or grape juice concentrate
1/2 cup chopped fresh cilantro
1/4 cup grainy Dijon mustard
1/4 cup fresh lime juice

1 salmon fillet, about 13 oz or 370 g
1 head dark green leaf lettuce
3 cups frozen raspberries, thawed

1. In small bowl, whisk together vinaigrette ingredients. Reserve 1/2 cup and pour remaining 1 cup into resealable plastic bag. Add salmon to bag, seal and place in refrigerator. Marinate up to 30 minutes.

2. Wash and dry lettuce. Set aside.

3. Preheat indoor grill pan or outdoor barbecue to medium heat. Remove salmon from plastic bag and discard marinade. Grill salmon 5-10 minutes or until cooked through, turning once.

4. Mix together reserved dressing with 2 cups thawed raspberries. Set aside.

5. Chop lettuce and divide equally between four plates, about 1 1/2 cups per plate.

6. Divide cooked salmon into four equal pieces and place each piece on top of lettuce. Spoon 1/4 of raspberry mixture over salmon. Garnish with extra raspberries and serve with a California Zinfandel.


Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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