TOP ROW: Austin, Bristol, Brooklyn, and Aspen Kasalek in Florence, Italy. Courtesy of Amy Kasalek Skanda Madappa hangs out with a feathered friend in Dubai. Courtesy of Keerthi Chinthamani Kennedy and Gage D’Ambrosio got some batting practice in this summer! Courtesy of Jim D’Ambrosio MIDDLE ROW: Hans Huybrighs with Su, Brecken and Bill Byron in front of the ancient treasury building in Petra, Jordan. Scenes from “Raiders of the Lost Ark” were filmed here! Courtesy of Graham Byron Mallory, Anthony, Shane and Deb getting ready to board the Lacrosse Queen Cruise in Lacrosse, WI. Mark, Keri and Carson Herding with Justine Williams at the Acropolis in Athens, Greece. Courtesy of Keri Herding Tom, Connor, Kaitlin and Carrie Long with Marion Janeshek at the Cape of Good Hope in South Africa. Courtesy of Tom Long BOTTOM ROW: Charlie and Avery Buddensick learned to surf in Coronado, CA. Courtesy of Caroline Buddensick Lute Levi ready to play at The Del in Coronado, CA. Courtesy of Tory Levi Grace and Henry McCarty at Woodland Country Club in Carmel, Indiana. Courtesy of Meghan McCarty Find more photos at arcadianews.com!

SEPTEMBER 2023 36 S eptember is National Alzheimer’s Month, a time to raise awareness about the disease and its impact on individuals and families worldwide. Alzheimer’s is a progressive neurodegenerative disorder that affects memory, cognition, and behavior, leading to a decline in a person’s ability to perform daily activities. While there is no cure, research suggests that lifestyle choices and preventive measures may reduce your risk of developing the disease by as much as 90 percent. According to Dr. Dean and Ayesha Sherzai, the authors of The 30-day Alzheimer’s Solution: The Definitive Food and Lifestyle Guide to Preventing Cognitive Decline , what you do now can prevent what happens later. Dr. Dean and Ayesha recommend eating these nine foods daily to help prevent Alzheimer’s: 1. Green leafy vegetables: Dark greens, kale, watercress, Swiss chard, collard greens, arugula and spinach. 2. Whole grains: Oats, quinoa, brown rice, farro, buckwheat, bulgar, whole wheat pasta. 3. Seeds: Flax, chia, hemp, sunflower, sesame, pumpkin. 4. Beans and legumes: Chickpeas, black, pinto, lentils, edamame, tempeh, tofu – hummus counts! 5. Berries: Blueberries, blackberries, strawberries. 6. Nuts: Walnuts, almonds, cashews. 7. Cruciferous vegetables: Broccoli, caulif lower, bok choy, cabbage, brussels sprouts, kale, radish. 8. Tea: Green, white, black, or oolong. 9. Herbs and spices: Turmeric, sumac, sage, rosemary, thyme, oregano, cloves, saffron. The following recipes contain these healthy brain foods! Also, join my monthly membership for recipes, health videos and live Zoom cooking classes for only $10 per month. These recipes may help prevent cognitive decline Sheet pan tacos SERVES: 4 Tajin roasted sweet potato & black bean salad SERVES: 5-6 Blueberry peach salad SERVES: 4 1. Preheat oven to 350. 2. In a large bowl, crumble the tofu and add everything else. Mix well. 3. Spread the mixture out onto two baking sheets. Bake 40 minutes, stirring halfway. 4. Mix up the guacamole. 5. Layer the sheet pan mixture into the shells with the toppings! 1. Preheat the oven to 400. 2. Spread sweet potatoes on a baking sheet and spray with avocado oil, then sprinkle with the cumin, salt, tajin, and pepper. Bake 20-30 minutes. 3. Whisk up dressing. 4. In a large bowl, add the quinoa, black beans, corn, red onion, and cooked sweet potatoes. 5. Toss with dressing and top with cilantro and avocado. 1. Strip the kale from the stems. Discard stems and cut the leaves into slivers. Put into a bowl, squeeze in ½ lemon, and shake with a little pink Himalayan salt. Massage for a few minutes to break down the kale. 2. Add peaches and blueberries to the bowl. Toast the pumpkin seeds in a dry skillet. 3. In a small bowl, combine the juice of two lemons, maple syrup and salt. 4. Toss salad ingredients with dressing and pumpkin seeds. • 1 block extra firm tofu, water pressed out • 2 cans black beans, drained • 1 onion, diced • 4 cloves garlic, minced • 1 red pepper, diced • 1 carton mushrooms, diced • 1 can (15 oz.) tomato sauce • 2 tsp. each: smoked paprika, cumin, garlic granules • 1 tsp. each: chili powder, pink salt • A few shakes of Cholula • 1 large sweet potato, cubed • Avocado oil spray • ½ tsp. each: cumin, salt, tajin, and pepper • 2 cups cooked quinoa • 1 can black beans, rinsed and drained • 1 ½ cups frozen corn, thawed • ¼ red onion, diced or sliced • ½ bunch cilantro, chopped • 1 avocado sliced • 1 bunch dino kale • 3 ripe peaches, chopped • 1 cup blueberries • ½ cup raw, unsalted pumpkin seeds • 2 ½ lemons, juiced • 1 tbsp. maple syrup • 1 tsp. salt • Soft or hard taco shells • Fresh tomatoes, diced • Red onion, diced • Guacamole: 2 avocados mashed with 1 tbsp. red onion, 1 tbsp. lime juice, ½ tsp. salt, ½ tsp. garlic granules • 3 tbsp. olive oil • Juice of two limes • ½ tsp. each: cumin, garlic powder, salt, smoked paprika, tajin, and pepper Directions Directions Directions Ingredients Ingredients Ingredients Shells and Toppings Dressing Plant - based Wellness Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN