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Heart SmartŪ Recipe Box Launches on

Henry Ford Health System has launched its Heart SmartŪ Recipe Box, online at, with recipes that are as good for your heart as they are to eat.

Detroit, MI, July 17, 2008 --( Can't figure out what to make for dinner that the whole family will eat? Need to find recipes that are more nutritious and healthy but still taste great? Henry Ford Health System has launched its Heart Smart® Recipe Box, online at, with recipes that are as good for your heart as they are to eat.

Imagine making cranberry salsa with cinnamon chips, easy-cheesy zucchini squares, spinach feta soufflé, apricot chicken with pecans, sour cream blueberry pancakes, or oven-fried fish sticks with a tangy mustard sauce, and knowing everything you’ve made is healthy.

“It doesn’t have to be difficult to eat smart,” says Darlene Zimmerman, a registered dietitian at Henry Ford’s Heart & Vascular Institute. “The Heart Smart® Recipe Box will help you easily incorporate foods into your daily meals which are better for you but are still full of flavor and variety.”

The recipes included in the Heart Smart® Recipe Box have been developed and tested by Henry Ford Heart Smart® dietitians and meet the American Diabetic Association and the American Heart Association's dietary standards. Nutritional information such as sodium, calories, cholesterol, carbohydrates, fat content and food exchanges is shown for each recipe.

The recipe box site allows you to choose a recipe by ingredient, meal type or level of difficulty in cooking.

More than 150 recipes are on the site including raspberry cheesecake bars, chocolate bread pudding, cherry-balsamic glazed pork chops, cheesy broccoli corn strudel, springtime English trifle, slow-cooked mushroom marinara, spicy Thai slaw, and BBQ green beans.

Heart Smart® is a nutrition education program designed by Henry Ford physicians, exercise physiologists, registered dietitians to prevent and control heart disease and other chronic illnesses.

Spicy Thai Slaw

Prep Time: 15 minutes *
Cook Time: * (Total time will vary with appliance and setting.)
Level of Difficulty: Easy
1/2 cup water
3 tablespoons rice wine vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1 tablespoon creamy peanut butter
1 large garlic clove, peeled, minced
1 tablespoon freshly chopped cilantro
1/2 teaspoon crushed red pepper
4 cups finely shredded purple cabbage
1/2 cup shredded carrot
1/2 cup sliced green onions

In a small saucepan, combine water, vinegar, soy sauce, cornstarch and sugar. Bring to a boil and cook 1 minute, stirring constantly. Remove the pan from the heat. Add the peanut butter, stirring with a wire whisk until the mix is smooth. Stir in garlic, cilantro and red pepper. Cover the dressing and chill it. In a large bowl, place cabbage, carrots and green onion; add the dressing, tossing gently to coat. Cover and chill before serving.

Yield: 8 servings
*Total Time: 30 minutes

Calories = 38 Protein = 1 gram Carbohydrate = 6 grams
Fat = 1 gram Saturated fat = 0 mg Cholesterol = 0 mg
Sodium = 144 mg Fiber = 1.5 grams Calcium = 27 mg
% calories from fat = 25%

Food Exchanges: 1 vegetable, 1/2 fat

Contact Information
Henry Ford Health System
Maria Seyrig

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