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Monique Doucet

In the kitchen this week is Monique Doucet, a registered dietitian at Chaleur Regional Hospital. Monique specializes in outpatient teaching and is the dietitian for the Cardiac Rehabilitation Program.

The Chaleur Regional Hospital Cardiac and Pulmonary Rehabilitation Clinics will be hosting the 4th Annual Jean Coutu "Walk of Life" for Cardiopulmonary Rehab on Saturday, May 10.

The "Walk of Life" is a great fundraiser and a great deal of fun. All are invited, with special invitations sent out to graduates of the cardiopulmonary rehabilitation programs, their families, and friends. Registration can be processed before walk day by calling 544-3255 or e-mailing nellis@reg6.health.nb.ca.

On walk day, registration is at 9 a.m. and the walk starts at 10 a.m. The route is on the scenic trail located behind the hospital and is made all the more fun by a live band and a heart healthy lunch provided by Subway restaurant. Registration fee is only $15 and includes a walk of life t-shirt, lunch and a chance at the door prize or the 50/50 draw.

All proceeds for the walk stay in our hospital for the participants of the cardio or pulmonary rehab program.

For her recipe, Monique has chosen one that is "heart friendly" and delicious. It is from the Anne Lindsay Smart Cooking 10th edition.

Mediterranean

Lentil Salad

INGREDIENTS

1 cup green or brown lentils

1 cup diced carrots

1 cup diced onion

3 large cloves garlic, minced

1 bay leaf

1/2 tsp crushed dried thyme leaves

1 cup diced celery

1 cup chopped fresh parsley leaves

1/4 cup fresh lemon juice

2 tbsp extra virgin olive oil

1 tsp salt

1/4 tsp pepper

DIRECTIONS

In a saucepan, combine lentils, carrots, onion, two of the garlic cloves, bay leaf and thyme. Add enough water to cover by at least one inch. Bring to boil.

Reduce heat and simmer, uncovered, until lentils are tender but not mushy, 15 to 20 minutes. Drain and remove bay leaf.

Add celery, parsley, lemon juice, oil, remaining garlic, salt and pepper. Toss to mix, then serve at room temperature.

Makes eight servings.

(Please note: if you want to reduce the sodium content, just use a 1/2 tsp of salt.)

In The Kitchen is a great place to promote a non-profit group or event, or just to introduce yourself to the community. Give us a call at 546-0558 to reserve the week you would like to appear.