Welcome to Heart Healthy Recipes' Newsletter. In this month's issue we are featuring a cranberry-sweet potato casserole, sautéed green beans topped with cashews and a curried cauliflower dip.

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Cranberry-Sweet Potato Casserole

Recipe Ingredients:

1½ cups cranberries, fresh or frozen

1 - 15 ounce can coconut milk

1 tablespoon maple syrup (optional)

1 teaspoon cinnamon

¼ teaspoon allspice

¼ teaspoon nutmeg

½ teaspoon salt

½ cup whole almonds, coarsely chopped

2 tablespoons shredded coconut

1 teaspoon coconut oil

Recipe Instructions:

In a medium bowl add cranberries. Next, pour in the coconut milk. Gently mix in the maples syrup (if desired), cinnamon, allspice, nutmeg and salt. Pour over the sweet potatoes.

In a small to medium bowl, add the almonds, coconut and coconut oil, then sprinkle over the sweet potatoes. Bake for 25 minutes, until bubbling and golden brown. Serve warm.

Makes 6-8 servings.

Sautéed Green Beans & Cashews

Recipe Ingredients:

1 red pepper, chopped

1 small red onion, chopped

2 cloves garlic, minced

⅓ cup balsamic vinaigrette dressing, divided in half

¼ cup cashews, chopped

Recipe Instructions:

Curried Cauliflower Dip

Recipe Ingredients:

1 tablespoon grape seed oil

1 teaspoon black mustard seeds

1 medium yellow onion, minced

1 tablespoon curry powder

1 teaspoon sea salt

1 cup low-fat plain yogurt

¼ cup reduced-fat sour cream

⅓ cup fresh parsley, coarsely chopped

⅛ teaspoon nutmeg

dash of cayenne pepper

black pepper, to taste

Recipe Instructions:

In a small saucepan over medium heat, warm oil and swirl to coat pan. Add black mustard seeds, cover pan, and cook until seeds have stopped popping, about 30 seconds. Add onion and sauté until soft and translucent, about 5 minutes. Add curry powder and sea salt. Stir constantly until curry is fragrant, 1 to 2 minutes longer. Remove from heat.

Use a fork to mash cauliflower into very small pieces. Add curry mixture and stir to combine. Using a rubber spatula, stir in yogurt, sour cream, parsley, nutmeg, cayenne, and a few grinds of pepper. Taste and adjust seasoning. Transfer to a serving bowl.

Recipe Tip: This dip can be prepared up to two days in advance. Cover and refrigerate. Remove from refrigerator 45 minutes before serving. Serve dip at room temperature.

Makes 2½ cups.

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