JANUARY 2024 36 H appy New Year, Arcadia! In this month’s article, I want to mention the Blue Zones, inspired by the current popularity of the Netflix series “Live to 100.” These five regions around the world are known for the longevity and vitality of their inhabitants, and the recipes below are right out of the Blue Zone cookbook. Those living in the zones eat primarily a plant-based diet, using meat as more of a condiment or celebratory addition. Let’s eat more like they do in the Blue Zones and live to 100! Introducing a special treat for our readers in the January 2024 issue: As a plant-based wellness coach, I’m delighted to offer a complimentary month of exclusive membership. By joining, you’ll receive: • Five printable, health-conscious recipes, perfect for building a collection. • The opportunity to attend or watch the recording of a live cooking class virtually. • Enjoy exclusive access to a recorded health video, offering immediate tips to help you look and feel your best. Visit youcare.selfcare.com , click on the membership tab for more details, and use code ARCADIA for a free month. Start your new year in the Blue Zone Blue Zone minestrone soup SERVES: 8 1. Add oil to a large pot and bring the heat to medium-high. 2. Add the onion, garlic, carrots, and celery. Cook for about 10 minutes, stirring frequently. 3. Add everything else. Bring to a boil, then lower to low for about 45 minutes or until the barley is done. 4. Top with fresh basil if desired. • 2 tbsp. olive oil • 1 onion, chopped • 8 cloves garlic, minced • 5 carrots, diced • 5 stalks celery, diced • ½ can each: garbanzo, cannellini, kidney beans (drained) • 1 (15-ounce) can diced tomatoes • 3 small red potatoes, chopped • 5 cups vegetable broth • 1 tbsp. oregano • 1 tsp. salt • 2 bay leaves • ½ cup pearl barley (not the quick cooking type) Directions Ingredients Blue Zone ceviche SERVES 6 Combine everything in a large bowl and serve with tortilla chips, or layer it on tostada shells. • 1 can hearts of palm, drained and diced • 1 cup grape tomatoes, quartered • ½ English cucumber, diced • ¼ red onion, diced • ½ cup chopped cilantro • 1 large avocado, diced • Juice of 2 limes • ½-1 tsp. pink salt • ½ tsp. pepper • ¼ tsp. garlic granules • Optional: 1 diced jalapeno Directions Ingredients Blue Zone succotash SERVES 6 1. Preheat oven to 375 F. 2. Lay the squash on a baking sheet, spray with cooking spray, and sprinkle with paprika, salt, and pepper. Bake for 30 minutes or until caramelized. 3. Add the oil to a pan and bring the heat to medium-high. Add the onion and garlic and cook for five minutes. 4. Add the red pepper and green beans and cook for five more minutes. 5. Add the corn and edamame (or lima beans), lower to low heat, and cover until squash is done. • 2 cups chopped butternut squash • Avocado oil spray • 1 tsp. paprika • ½ tsp. salt • ½ tsp. pepper • 1 tbsp. olive oil • ½ diced red onion • 2 minced garlic cloves • 1 diced red pepper • ½ cup chopped green beans • 1 cup corn (frozen) • 1 cup lima beans or edamame (frozen) • 2 tbsp. chopped flat- leaf parsley • ½ cup chopped scallions or spring onions Directions Ingredients Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN

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