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I love the Essy family and was over-the-moon excited when Jane & Ann told me they were writing The Prevent and Reverse Heart Disease Cookbook!
I've been a fan of Ann's culinary creativity for years -- in fact, she showed ME how to make the oh-so-popular deviled "eggs"! "Razzle dazzle" Jane knows her way around the kitchen too! Like mother, like daughter...
The deets: Ann and Jane's new book is completely plant-based, low fat, oil-free, and supercharged with kale! (They even have a KALE CAKE!) I'm so happy to add this book to my shelf of plant-perfect cookbooks (I remember when it was just me and the McDougalls!)
Anyway, I'm super stoked to give you an exclusive preview of two wonderful recipes from their book AND a few copies, too!
Makes 6-8 burgers
1 cup onion, diced
2 large cloves garlic, minced
8 ounces mushrooms, sliced (optional)
1 cup kale, free of spines and shredded into tiny pieces
1 medium sweet potato, cooked and removed from skin
1 cup old-fashioned oats
2 (15-ounce) cans no-salt added kidney beans, drained and rinsed
2 tablespoons sriracha hot chili sauce, Tabasco sauce, or similar hot sauce
Six to eight 100 percent whole-grain buns
Fixings: Mustard, ketchup, relish, tomato slices, red onion slices, spinach, romaine, sauerkraut, Roasted Red Peppers, Sautéed Mushrooms, Caramelized Onions
In a hot frying pan, so hot that a drop of water beads across the surface, cook the onion and garlic, stirring consistently until browned slightly and cooked throughout. Reduce the heat to medium and add the mushrooms and kale and continue stirring. After the mushrooms are cooked thoroughly and the kale turns dark green, turn off the heat and set aside. In a large bowl smash and mix together the sweet potato, oats, and kidney beans. Add the cooked vegetables to the bowl and continue mixing. Using your hands, form the mixture into patties. Place the patties on a nonstick frying pan over medium-low heat for 20 minutes, 10 minutes per side, or until browned on the outside and warmed through. Serve with your choice of fixings!
2 cups cantaloupe and or honeydew, cut into ½-inch x ½ -inch cubes
½ cup strawberries, sliced in half
1 cup blueberries or raspberries
1 orange, peeled and sectioned
1 kiwi, peeled and sliced
½ to 1 cup orange juice
½ teaspoon ginger, grated
½ lime, zest and juice, or to taste
6 leaves fresh mint, chiffonade
In a pretty bowl combine melon, strawberries, blueberries, orange sections, and kiwi. Add enough orange juice to almost cover fruit. Scatter the ginger and lime zest over the fruit, squeeze in the lime juice, and stir in mint leaves.