- Full Title : American Heart Association The Go Red For Women Cookbook: Cook Your Way to a Heart-Healthy Weight and Good Nutrition
- Autor: American Heart Association
- Print Length: 272 pages
- Publisher: Harmony; 1 edition
- Publication Date: December 31, 2013
- Language: English
- ISBN-10: 0385346212
- ISBN-13: 978-0385346214
- Download File Format | Size: epub | 14,94 Mb
The American Heart Association’s Go Red For Women social initiative has inspired hundreds of thousands of women to eat nutritiously, exercise regularly, and maintain a healthy weight. Now the iconic “red dress” can be your kitchen companion all year long, with 200 recipes to help you take charge of your health.
By cooking wholesome meals at home, you can easily and significantly reduce your risk of heart disease, which takes the lives of more women each year than all forms of cancer combined. The Go Red For Women Cookbook helps you stick to your health goals with recipes for guilt-free drinks, appetizers, dinners, and desserts for gatherings with friends and breakfasts on the go, brown-bag lunches, and snacks for the whole family. Recipes include:
· Vegetable-Shrimp Spring Rolls with Honey-Jalapeño Sauce
· Chipotle Tomato Soup
· Spinach Salad with Apples and Caramelized Radishes
· Kale Salad with Sweet Citrus Dressing
· Lime-Basil Tilapia
· Jerk Chicken with Mango-Avocado Salsa
· Portobello Ragout with Sun-Dried Tomato Polenta
· Garlicky Greek Salad Pizza
· Sangría-Style Punch
· Lemon Mini Cheesecakes
· Red Velvet Cake Pops
A necessary primer on good nutrition, weight control, and smart grocery shopping as well as how to live and enjoy a healthy lifestyle while helping to prevent heart disease, The Go Red For Women Cookbook makes it easy for you to adopt healthy eating habits.
About the Author
The mission of the AMERICAN HEART ASSOCIATION is to build healthier lives, free of cardiovascular diseases and stroke. Its bestselling library of cookbooks and guides includes Eat Less Salt; Low-Salt Cookbook, 4th Edition; Healthy Slow Cooker Cookbook; and The New American Heart Association Cookbook, 8th Edition.
Excerpt. © Reprinted by permission. All rights reserved.
Chocolate and Red Wine Mini Cupcakes
Rich red wine gives these small indulgences big flavor and deep, dark color that hides a mystery ingredient: beets! The ruby-red roots add sweetness and moisture while tinting the frosting a pretty pink.
Butter-flavor cooking spray
3⁄4 cup white whole-wheat flour
1⁄4 cup unsweetened Dutch-process cocoa powder
1⁄4 cup firmly packed dark brown sugar
1⁄2 teaspoon baking soda
1⁄4 teaspoon baking powder
1⁄2 teaspoon ground cinnamon
1⁄2 cup low-fat buttermilk
1⁄2 cup puréed canned no-salt-added beets, with liquid reserved
1⁄4 cup red wine, such as merlot (regular or nonalcoholic)
1 tablespoon canola or corn oil
1 large egg
1⁄4 cup fat-free tub cream cheese
1⁄4 cup fat-free plain Greek yogurt
2 tablespoons plus 1 teaspoon confectioners’ sugar, sifted
1⁄2 teaspoon reserved beet juice
1⁄2 teaspoon cornstarch
1. Preheat the oven to 350ºF. Lightly spray a 24-cup mini muffin pan with cooking spray.
2. In a large bowl, stir together the flour, cocoa powder, brown sugar, baking soda, baking powder, and cinnamon until well blended.
3. In a medium bowl, using an electric mixer on medium speed, beat together the buttermilk, beets, wine, oil, and egg. Stir the buttermilk mixture into the flour mixture until the batter is just moistened but no flour is visible. Don’t overmix; the batter should be lumpy. Spoon 1 tablespoon of batter into each muffin cup.
4. Bake for 12 to 15 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a cooling rack. Let cool for 10 minutes. Remove the cupcakes from the pan. Transfer to the rack. Let cool completely, about 20 minutes.
5. Meanwhile, in a small bowl, using an electric mixer on medium speed, beat together the frosting ingredients for 1 minute, or just until smooth (don’t overbeat or the frosting will be too thin). Cover and refrigerate for at least 30 minutes. Spread on the cooled cupcakes.
Total fat 2.0 g
Saturated fat 0.5 g
Trans fat 0.0 g
Polyunsaturated fat 0.5 g
Monounsaturated fat 1.0 g
Cholesterol 17 mg
Sodium 125 mg
Carbohydrates 14 g
Fiber 1 g
Sugars 8 g
Protein 4 g
Dietary Exchanges: 1/2 other carbohydrate, 1/2 fat