34 Good in Every Grain www.GoodinEveryGrain.ca HEART HEALTHY RECIPES February is known for many things: the shortest month of the year, a month in the middle of winter, and for being the month of love. Not only is this month near and dear to our hearts for Valentine’s Day, but also a more serious and important cause: our heart health. February is Heart Month, a time to reflect on and learn about the risks of heart disease and what we can do to protect our heart health. Heart disease can often be prevented when people make healthy choices and manage their health conditions. Heart disease refers to a group of conditions that affect the structure and functions of the heart and has many root causes. High blood pressure, high cholesterol, diabetes, and obesity are all conditions that can lead to heart disease. But, these factors can be reduced by making healthy lifestyle choices, like quitting smoking, eating a healthy and balanced diet, getting enough sleep, exercising regularly, and limiting alcohol intake. The Heart and Stroke Foundation of Canada says 80 per cent of premature heart disease and stroke can be prevented through your life habits, such as eating a healthy diet that includes whole grains. This month, Good in Every Grain will highlight heart-healthy recipes, like pulled chicken soup with wheat berries, to consumers to help them understand the risks of heart disease, healthy choices to reduce their risk, and the importance of whole grains in a healthy lifestyle. PULLED CHICKEN SOUP WITH WHEAT BERRIES Yield: 15 – 20 cups of soup Prep time: 15 minutes Cook time: 60-70 minutes Ingredients • 1 whole chicken • 17 cups (4 L) low-sodium chicken stock • 1 1/ 2 cups (200 g) wheat berries, washed • 1 bulb garlic • 2 onions, split • 2 parsnips, peeled • 2 heirloom carrots, peeled • 2 bunches black leaf kale • 10 sprigs thyme • 1 bay leaf • Cracked pepper to taste • Kosher salt to taste Directions 1. Place all ingredients in a large stock pot and bring to a boil. 2. Once the soup has come to a boil, reduce to a simmer. 3. Allow soup to simmer until chicken is fully cooked, about an hour. 4. Remove chicken, wheat berries and vegetables; let cool. Strain the remaining stock into a clean pot and return to the stove. Skim off any particles that float to the surface. 5. Once the chicken has cooled slightly, remove the flesh from fat and bone, flake and return to the pot on the stove. Now that the vegetables have cooled, dice them up and return them to soup. Bring back up to a boil, season, and serve.•
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