Kid Friendly Recipes Heart Healthy Valentine Recipes « Previous Next » Kim Kovelle • February 10, 2012 Add Comment Total: 28 0 0 4 24 0 0 Chocolates and NECCOs and sweets – oh, my! When it comes to sugar, your kids will have no shortage on Feb. 14. So why not offset that with something a bit, y'know, better-for-you? Now, don't be fooled. These recipes are deliriously delicious. Not to mention, they're truly "sweet" for your family's heart health. Crumbs turned to Chef Frank Turner – the savvy cook who's director of food and nutrition and executive chef of Henry Ford West Bloomfield Hospital. He knows a thing or two about serving up kid-enticing dishes without the additives and junk. After all, he also spent years creating exquisite dishes in some of Michigan's best restaurants (and he's a dad, to boot)! "Flavor-compliant is first," says Turner, using the lingo of "the guys with the stethoscopes." His recipes for saffron risotto with arugula salad and vegan granola – shared here – will have you swooning! Saffron Risotto with Argula Salad "This is 'healthified' already," says Chef Turner. "It's not out of a box!" Besides its bright yellow color, the star seasoning is subtle enough to tempt your kids' taste buds – and, he adds, "Saffron is the spice of love." Try this tantalizing dinner. Risotto Ingredients 4 Tbsp. olive oil 1 cup onions, minced 1 cup leeks, sliced thin 1 1/2 cup arborio rice 2 tsp. garlic, minced 1 tsp. Spanish saffron 1/2 cup white wine 6 1/2 cups chicken stock (hot) 1/2 cup Parmesan, grated 4 Tbsp. butter, unsalted 3 Tbsp. fresh chopped parsley 3 Tbsp. fresh chopped chives 2 Tbsp. fresh basil Fresh milled pepper and kosher salt, to taste Instructions Saute onions and leeks in olive oil until translucent. Do not brown. Add rice, garlic and saffron and saute 2-3 minutes. Add wine and 1/2 cup of hot stock, stirring constantly until absorbed. Slowly add stock, 1/2 cup at a time, until rice is creamy but still firm. Add butter, Parmesan, herbs and salt and pepper. Enjoy warm or pour into a lightly oiled 6-by-11 baking pan and cool. Cut to heart shape (or anything your heart desires), lightly flour and saute 2 to 3 minutes on either side. Dressing Ingredients 2 1/2 oz. coconut vinegar 1 tsp. fresh shallots, minced 1 tsp. fresh rosemary 1 tsp. fresh thyme leaves 1/2 tsp. fresh ground black pepper 5 oz. Spanish olive oil Instructions Add all ingredients (except olive oil) to the vinegar and let set for 2 to 3 minutes. Slowly add olive oil in a slow steady stream. Salad Serve fresh wild arugula tossed with the dressing, some shiitake mushrooms and walnuts over the warm risotto cake for a great dinner salad. Or – the risotto alone makes a satisfying meal! Vegan Granola Bars Whether you start the day with this treat, toss a bit in a baggie for a lunchbox surprise (just add a love note) or top off that dinner with a sweet heart-shaped granola briquette, this chocolate-free delight "is a killer recipe," Chef Turner says. Ingredients 1 cup applesauce (unsweetened by added ascorbic acid) 4 cups carob candies chips or crushed bars (unsweetened) 4 cups cereal (steel-cut oats, old-fashioned oats, rice based, corn, etc.) 1 cup vegetable oil (low erucic acid grape seed oil) 1 tsp. salt 1 cup golden flaxseed, ground 4 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1 cup maple syrup 4 tsp. vanilla extract 2 cups whole-wheat flour 2 cups wheat germ, crude Fresh strawberries (optional) Instructions Combine the rolled oats, ground flax seed, whole-wheat flour, wheat germ, cinnamon, salt and nutmeg in the mixing bowl. Mix on low speed just until it's combined (about 1 minute). Slowly add in the applesauce, oil, maple syrup and vanilla and mix until combined (about 1 minute). Add in carob candies until barely incorporated. Do not over-mix the batter. Mixture should be moist but not too wet. If the granola dough seems a little dry, add a little more applesauce (1 tablespoon at a time). Place in a sprayed 13-by-9 baking pan and press down the granola dough. You want the granola dough to be 1 1/2-inch thick in the pan. Bake at 300 degrees F for 25 minutes. Let cool and cut into heart shapes. Serve with fresh strawberries.