It's February! 

Not only is February the month of love and roses thanks to St.Valentine, but it is also Heart & Stroke Month in Canada.

Did you know that in 2011, more than 66,000 Canadians died from heart disease or stroke. That’s one person every 7 minutes. By adopting some healthy behaviours, we can delay the onset of heart disease or stroke by as much as 14 years.

There are some great tools out there to help you in adopting healthy habits, including a fun new app available on the Heart & Stroke website, in partnership with Desjardins Insurance (thanks Celeste!). Check it out at www.heartandstroke.bc.ca – just look about halfway down the page ’30 Days to a Healthier Heart’.

Part of the healthy habits is healthy eating and I tried a recipe from the Heart & Stroke website that was really good. Not only is it healthy but it is fairly easy on the wallet too! Cabbage is much more affordable than cauliflower – and best of all, the leftovers made a great soup!

Cabbage, Potato & Mustard Roast

• 8 small potatoes, scrubbed and cubed
• 4 carrots (about 1 lb/ 500 g), coarsely chopped
• 2 onions, thinly sliced
• Quarter of a small cabbage (about 1 lb/500 g), coarsely chopped
• 2 tbsp (25 mL) canola oil
• 1/4 cup (50 mL) chopped fresh parsley
• 1 tbsp (15 mL) Italian seasoning
• 1 boneless sirloin tip beef roast, about 3 lb (1.5 kg)
• 2 cloves garlic, slivered
• 2 tbsp (25 mL) Dijon mustard
• 1/4 tsp (1 mL) freshly ground black pepper
• 1 cup (250 mL) sodium reduced beef broth or water

In a roasting pan, combine potatoes, carrots, onions and cabbage. Drizzle with oil and sprinkle with parsley and Italian seasoning. Toss gently to combine; set aside.

Cut little slits all over the roast and tuck slivers of garlic into each. Heat a large non-stick skillet over medium-high heat. Place roast in skillet, until brown all over. Remove roast and pour in broth. Scrape up brown bits and pour broth over vegetables. Combine mustard and pepper and spread all over roast. Place roast onto vegetable mixture. Cover roasting pan with foil

Place roast in preheated 325 F (160 C) oven for about 2 hours or until meat thermometer inserted in centre of roast registers 150 F (65 C) for medium. Remove from oven and let rest for 15 minutes.

Reserve one third of the roast and 4 cups (1 L) of the vegetables for Cabbage and beef goulash (recipe below). Place remaining roast on cutting board and slice thinly. Serve with remaining vegetables.

Cabbage and beef goulash: Chop leftover beef roast into bite-size pieces and place in pot with reserved vegetables. Pour in 3 cups (750 mL) sodium-reduced-beef broth and 1 cup (250 mL) of water with 2 tsp (10 mL) paprika. Stir to combine. Bring to a simmer and cook for about 15 minutes or until heated through. Makes 9 cups (2.25 L).

And don’t forget to educate yourself on the signs of a stroke – getting help sooner means a greater chance of recovery for yourself and those around you. Check out this handy little reminder

Happy February!