Heart Healthy Comfort Food: Potato and Green Chili Soup & Biscuits (v/gf) for WOTV 4 Women

Heart disease in the No. 1 killer of women in the United States, claiming more lives than ALL forms of cancer combined. WHY? WHY? WHY? 80% of these deaths are preventable with lifestyle change. Yep! And, I can help with that. Heart healthy food can feed your soul and taste delicious. All of my recipes are heart healthy because they are all plant-based (aka vegan). No pipe clogging cholesterol that can cause heart problems, just good clean fun.

Imagine never having to worry about a cholesterol check. Imagine never having to worry about going to see your doctor about your heart health. YOU CAN DO IT! I can help.

I invite you to a world of vitality, health and wellness. The food tastes GREAT! You just have to try it. Make it a lifestyle baby step by baby step. I am constantly in the D&W Fresh Market stores sampling heart healthy foods (for FREE) and teaching heart healthy classes. Let’s connect on Facebook so you can join a community of health and wellness; we eat together, learn together, move together and we have a BLAST doing it: Margaux Drake

Love your heart this Valentine’s Day. Here’s to WholeLiving & WholeLoving!

Potato and Green Chili Soup
(v/gf)
Makes 2 quarts

Ingredients:
2 T EVOO
1 Onion, medium sized and chopped
2 t Marjoram, dried
1 t Rosemary, dried
2 Roma tomatos, chopped
1 Green chili, mild & chopped
1 Pound of potatoes, peeled and chopped
6 C Vegetable broth
1/2 t salt
1 C Soy milk, unsweetened

Preparation:
Stovetop:
In a stockpot heat EVOO over medium heat. Add onion and sauté, stirring until onions are softened. Add marjoram and rosemary and sauté for 1 minute. Add tomatoes and chilies and sauté until liquid partially evaporates, 3-4 minutes. Add potatoes and broth. Reduce heat to meduim-low, cover and simmer 30 minutes. Add salt and soy milk. Simmer, stirring occasionally for 5 minutes to heat through. Ladle soup into bowls and enjoy!

Slow Cooker:
In a stockpot heat EVOO over medium heat. Add onion and sauté, stirring until onions are softened. Add marjoram and rosemary and sauté for 1 minute. Add tomatoes and chilies and sauté until liquid partially evaporates, 3-4 minutes. Add potatoes and broth. All of the previous steps can be done the night before and refrigerated. In the morning, place soup in a slow cooker for 6-8 hours on low. Add salt and soy milk about 5 minutes before serving. Ladle soup into bowls and enjoy!

Jalapeño Cheddar Biscuits
(v/gf)
Makes 24 biscuits

Ingredients:
1 Package of Bob’s Red Mill Homemade Wonderful Bread Mix (gf)
1 2/3 C Milk, warm (110 degrees F), soy, rice, almond, etc.
3 Tbls flaxseed, ground
9 Tbls purified water, warm (110 degree F), note flaxseeds + water = ¾ cup
1/4 C Vegetable oil
1 t Cider vinegar
1 t Sea salt
1/2 C Daiya cheddar style shreds
1/4 C Pickled jalapeños, chopped

Preparation:
Preheat oven to 375 F
Grease a large baking sheet or use a Silpat. Place contents of the bread mix in a large bowl. In a separate small bowl mix the yeast packet with warm milk and let stand for 5 minutes. To the bread mix, in the large bowl, add ground flax seeds, oil, vinegar, salt and yeast mixture. Mix with a wooden spoon. Chop the pickled jalapeños, and measure out the Daiya shreds, add to the dough and mix. Drop soup-spoon sized dough onto the cookie sheet. Bake for 20 minutes or until done. Turn out on a wire rack to cool.

*These can be made in advance and placed in the freezer. Pop them into the refrigerator in the morning to thaw and warm in an oven just before serving.