30 JANUARY 2022 Plant - based Wellness Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. BY MIRIAM HAHN L eet’s kick off the new year with some healthy, easy recipes that you won’t believe are plant-based and loaded with nutrient-dense ingredients. Eating healthy can taste delicious and keep you feeling full and satisfied! Find more recipes on my Instagram: @youcare.selfcare ___________________________________ Metabolism BOOT CAMP starts January 19! What’s for dinner? Baked ziti Baked ziti 1. Preheat oven to 375°F. Cook pasta. 2. Sauté mushrooms and garlic for about fi ve minutes. Add balsamic and soy sauce. 3. Put all ingredients for cheese sauce in a pot and stir with a whisk. Bring to a boil while stirring, then simmer for one minute. Remove from heat. 4. Drain pasta and put back in the pot. Add mushrooms, marinara, spices and cheese sauce. Stir well to combine. Transfer to a baking dish. 5. Bake for 20 minutes. (or you can skip baking and serve while warm). Serves: 6 • 12-16 oz. pasta • 1 jar marinara sauce (or 16 oz. home-made) • 3 cloves garlic, minced • 1 carton mushrooms, sliced • 1 tbsp. each: balsamic and tamari soy sauce • 1 tsp. each: oregano, onion powder • ¼ tsp. smoked paprika • Shake of red pepper fl akes Cheese Sauce • 1 cup coconut milk (canned) • 3 tbsp. nutritional yeast • 2 tbsp. arrowroot powder • ½ tsp. each: pink salt, onion powder • ¼ tsp. garlic powder • Pinch of smoked paprika Ingredients Directions Antipasto salad Antipasto salad 1. Whisk up dressing in a small bowl. 2. Add all salad ingredients to a large bowl and toss with dressing! Serves: 6 Ingredients • 2-3 hearts of romaine, chopped • 1 cup green beans, trimmed/steamed • 1 can white beans, drained/rinsed • 1 cup grape tomatoes, halved • 1 can hearts of palm, sliced • 1 yellow pepper, chopped • ½ cup black olives, sliced • 1 can artichoke hearts, quartered • ½ red onion, sliced • ½ cup sliced roasted red peppers • 10 basil leaves, slivered Dressing • 3 tbsp. olive oil • 2 tbsp. Braggs Apple Cider vinegar • Juice of one lemon • 1 tsp. Italian seasoning • 1 tsp. salt • ½ tsp. garlic granules • ½ tsp. pepper Directions Vegan orzo sausage soup Vegan orzo sausage soup 1. Sauté the onion and garlic in a little avocado oil for fi ve minutes. 2. Remove casing from sausage and add to the pan. Break down with a wooden spoon for about fi ve minutes on medium heat, stirring frequently. 3. Add spices, nutritional yeast, tomatoes and broth. Bring to boil, add orzo, lower heat to medium and cook for about seven minutes, stirring, so the orzo doesn’t stick. 4. Stir in spinach and let wilt, then serve! Serves: 6 Ingredients Directions • 1 onion, diced • 2 cloves garlic, minced • 1 package Beyond Meat hot Italian sausage • 2 tsp. Italian seasonings • 1 tsp. each: garlic powder, onion powder, oregano, pink salt • 1/2 tsp. each: pepper, red pepper fl akes • 2 tbsp. nutritional yeast • 1 28 oz. can of crushed, fi re-roasted tomatoes • 3 cups broth (more if you want it thinner) • 1 cup orzo (uncooked) • 2 cups spinach 48,000 !""#$%&' (%!)%(* !(% +!,',&- '. ),*/.0%( 1.$ . ADVERTISE IN THIS AWARD-WINNING ISSUE! SPRING ISSUE Release date: March 1 Deadline: February 15 @ Noon 2022 Home & Design Guide · Special pull-out section in Arcadia News . · Featuring original and compelling content. · A go-to guide for Arcadia’s discriminating homeowners. Contact Roni Mier at roni@arcadianews.com or 602-840-6379.

31 JANUARY 2022 By Melissa Hirschl For almost a decade, students from St. Theresa’s Catholic School in Phoenix have been winning the yearly Rosary Sunday Art Contest sponsored by the Phoenix Diocese – and this year the streak continues. The three winners, sixth-grader Adeleine Bandura, fourth-grader Colgan Dettmer and fifth-grader Estella Bajoras, had steep competition: 2,200 entries from all the schools in the Diocese. The trio was three out of only 24 winners. St. Theresa Office Manager Peggy Sandahl attributes a good portion of the contest wins to art teacher Bertica Garcia-Dubus. “She is phenomenal,” Sandahl said. “An artist herself, Dubus knows how to pull out the talent and enthusiasm of these kids year after year. Every time the school enters an art contest, our school has quite a few students chosen.” According to Dubus, students can feel disappointed when they don’t win a contest: “I explain to them that it’s not guaranteed the best of the best will win since it depends on the judge’s criteria. I emphasize that celebrating the winners provides the opportunity to learn humility, to share in others’ joy and recognize others’ triumphs,” she said. Each year the Diocese picks an apparition of Mary that represents her in some fashion. This year, contest drawings focused on one of Mary’s titles, “Our Lady of Sorrows.” According to Catholic liturgy, Mary had seven sorrows during her life, sometimes represented with swords. The student’s challenge was to capture this concept creatively. “They all used watercolors, except for Colgan, who chose to use colored pencils,” said Dubus. “I believe the contest is important because it highlights the importance of Mary. It also allows me to teach the children about the event and explain why we honor Mary while creating a piece of art.” The drawings had to adhere to the Diocesan fine art standards, including elements and principles of line, color, shape, and texture. “Art is my passion and I’m fortunate to have such a wonderful art teacher at St. Theresa’s. She has helped me accomplish my many artistic goals,” Estella said. “I am very interested in having my students draw first before going to other mediums such as watercolors, colored pencils, pastels, chalk and copper relief,” said Dubus. “At Christmastime, our project for second grade is a 3D nativity scene using wood and cardboard.” In past years, the winners were acknowledged at a luncheon at the Diocesan Pastoral Center that included a mass with the center’s Bishop. In 2021, the luncheon took place at St. Theresa’s with the principal and Father Parks. There were lots of smiles as he talked to the children about their drawings. “Studies show that when we create art, as we use our hands, eyes and intellect, the brain captures the information more fully,” said Dubus. “Art is an incredible tool for learning which is not always recognized.” The reward for their hard work, talent and creativity included a personalized certificate and rosary – and an experience that the trio will hold close to their hearts for years to come. St. Theresa students showcase talent in art contest Contest winners with their art pieces: Adeleine Bandura, Estella Bajoras and Colgan Dettmer. PHOTO COURTESY OF ST. THERESA CATHOLIC SCHOOL By Mallory Gleich For the past nine years, St. Thomas the Apostle Catholic School has held a candy drive to help support and serve Valley organizations. This year, they surpassed their goal by donating over 900 pounds of candy (912, to be exact!) to essential employees at hospitals, senior centers and nonprofits in Phoenix. “The idea for the candy drive came from our STA Serves program,” School Counselor Pam Hudgins, who has been part of the St. Thomas community for 20 years, said. “STA Serves provides students in grades PK-8 with the opportunity to help out in the community.” Hudgins said that the students were very excited by the thought of donating their candy to others in need, as well as individuals who serve our country and community. Some of the newer STA students participated in the drive for the first time. “It was a brand new concept and something that they were not accustomed to. It was fun to watch our current students explain it to the new students and see their excitement about the program and where the candy goes,” Hudgins said. In the first two years, the candy drive was treated as a contest, with the grade level bringing in the most candy receiving a prize. To go along with St. Thomas’ mission statement, which includes a commitment to service, the faculty has shown students the importance of giving to others with no expectation of a reward. “Participants found that the reward comes in thank you notes and pictures that we have received from the individuals and groups who benefitted from their generosity,” Hudgins said. “They find that happiness and the rewarding feeling comes from giving just to give and knowing that they have made a difference in someone’s life.” The candy drive took place for one week before fall break. Once the candy was collected, the students decorated gift bags filled with the donated treats. “It made me feel good. I felt fortunate that I could give candy, because I knew it would go to people who needed and deserved it,” eighth-grader Bianca W. said. All of the candy came directly from students, meaning they personally collected each piece. “We challenged them to donate both their favorite candies and those that they do not like as much,” Hudgins said. Members of the United States Military, the Phoenix Police Department, Maggie’s Place, the Granite Reef Senior Center, St. Vincent de Paul and Valleywise Health Medical Center were recipients of this year’s drive. “The candy drive is important because we give first responders a bit of joy, and it gives the troops energy to help in the community,” fourth-graders Jack and Henry said. “The students loved hearing the total daily weight of the candy collected on the afternoon announcements,” Hudgins said. “Everyone who received the candy was very appreciative and touched by the students’ thoughtfulness. They especially appreciated the handwritten notes and drawings!” Making life a little sweeter for essential workers St. Thomas the Apostle Catholic students decorated candy bags and donated them to Valleywise Health Medical Center employees. PHOTOS COURTESY OF ST. THOMAS SCHOOL