Since we’re on the topic of endothelial health, these next two recipes come from my friend Ann Esselstyn,

wife of the renowned Dr. Caldwell B. Esselstyn, Jr.—author of “Prevent and Reverse Heart Disease.” Dr. and

Mrs. Esslestyn eat a totally vegan diet . . . and their recipes are incredibly delicious

Mango-Lime Bean Salad

Makes 2 servings.

1 mango, peeled/diced

1 small red onion, diced to taste (start with 1/2)

1 15-ounce can cannellini beans, drained/rinsed

1 juicy lime, squeezed

zest of one lime

cilantro (a lot, 1/2 cup or more)

Combine all ingredients. Serve on a bed of baby lettuce.

Sweet Potato & Lentil Soup with Shiitake Mushrooms

Makes 4-6 servings.

1 leek, thinly sliced, white only

6 garlic cloves, minced

2 cups fresh (about 3.5 ounces) or dried shiitake mushrooms, sliced

(soak dried shiitakes for 30 minutes in warm water before slicing)

4 cups low-sodium vegetable broth

2 cups water

1 1/2 cups red lentils

1 large sweet potato, scrubbed/diced, skin okay to use

1 bay leaf

1/4 cup basil or more

pepper to taste

fresh spinach

In a large pan, stir-fry leek, mushrooms, and garlic for 3 - 4 minutes until leeks are soft. Stir in broth,

water, lentils, sweet potato and bay leaf. Bring to boil, then simmer uncovered until lentils and sweet

potatoes are soft, about 30 - 40 minutes.

Remove bay leaf and puree two cups of soup until smooth or use an immersion blender; return to

pot, stir in basil and pepper to taste. Just before serving, stir in as much fresh spinach as you dare. It

will melt in the pot.

If you prefer, fill individual soup bowls with spinach and spoon hot soup over the spinach. Top with a

sprinkle of more fresh basil.

You can learn more about Dr. Esselstyn by visiting www.heartattackproof.com.