Heart Smart: Cooking on a Shoestring

Dean Tudor is a journalism professor at the Ryerson Polytechnical
Institute and founding editor of the CBRA.

Watson has authored numerous cookbooks, mainly P.E.I.-based. Here, on
behalf of the Heart and Stroke Foundation of Canada, she has assembled
60 easy, basic recipes, which are all salt- and fat-reduced. It is an
excellent primer both for beginners and for seniors (the typeface is
larger than usual), and even for those who speak English as a second
language. The emphasis is on such make-aheads as casserole-stews, soups,
snacks, and sandwiches, using the four food groups to maintain a
balanced diet. Watson covers some basics, such as how to make broth and
clear soups, as well as hearty soups and chowders. Occasionally canned
goods are used (and I have my doubts about their salt content). There
are very few desserts (which is nice to see), but one snack, “Fibre
Kisses”—flattened pitted prunes rolled around chunky peanut
butter—look and taste great.