MARCH 2024 36 A s the chilly days and nights are dwindling and we start to get warmer weather, it’s a great time to garden. If you aren’t already on the bandwagon and want to dip your toe into growing your own produce, an herb garden is a great place to start. Many people don’t realize that having an herb garden is like having an extension of your medicine cabinet. Herbs are rich in antioxidants, anti-inflammatory, immunity building, good for digestion, good for your heart, and also stress relieving. Plus, if you have them on hand, they’re much easier to add to your meals. Here are the herbs that I grow and how I use them: • Basil – Add to salads, pasta, and soup or make pesto (but don’t plant this until cold nights have passed!). • Thyme – Put a sprig in a cup of hot water and drink it like tea for relaxation. • Rosemary – Add it to a baking tray with roasted vegetables. • Parsley – Along with salads, also throw it into a smoothie for detox benefits. • Chives – Can add to anything as garnish for a pop of color and add antimicrobial properties. • Mint – Add to your water bottle, salads, and dressings. To get started, designate a sunny area in your yard or buy a raised bed planter. Or you can make your own using untreated redwood from a lumberyard. You can also buy “grow bags,” portable and lightweight containers made from fabric or other breathable materials designed for growing plants. Use a mixture of vegetable potting soil and sand for good drainage. I like to cut a variety of herbs and put them in a mason jar filled with water on my counter as a reminder to add them to my food and drinks for the day. For this month’s recipes, I’m including two green recipes with herbs in honor of St. Patrick’s Day and a buffalo quesadilla that might be perfect for a March Madness party! Join my monthly membership for recipes, health videos and live Zoom cooking classes for only $10 per month! Join in on the “herb madness!” Green goddess sandwich SERVES 4 1. Add the avocado, parsley, basil, cilantro, chives, lemon, olive oil, salt, and pepper to a food processor. 2. Blend the mixture until smooth. 3. Toast the bread. 4. Spread a layer of the green goddess herb mixture on each side of the toast. 5. Add the dairy-free mozzarella cheese to one side of the bread. 6. Add the sliced cucumber on top of the mozzarella cheese. 7. Add the green tomato slices on top of the cucumber. 8. Finish with the sprouts and lettuce layered on top. • 1 avocado • ½ cup parsley • ½ cup fresh basil • ½ cup cilantro • 2 tbsp. chopped chives • Juice of one lemon • 2 tbsp. olive oil • ½ tsp. salt • ¼ tsp. pepper • Sliced bread • 4 slices dairy-free mozzarella cheese • ½ English cucumber, sliced • ½ sliced green heirloom tomato • 4 butter lettuce leaves • ½ cup sprouts Directions Ingredients Buffalo cauliflower quesadilla SERVES 2 1. Preheat oven to 425 F. 2. Mix the cauliflower with the oil, spices and buffalo sauce. Spread it out on a baking sheet and bake for 30 minutes. 3. Mash avocado and add a little salt. 4. Spread the avocado over half of the tortilla and top with a layer of buffalo cauliflower. Fold over. 5. Add a little oil to a heavy skillet and bring the temp to medium-high. Sear each side of the quesadilla until browned. Slice and serve! • 1 head cauliflower, chopped small • 2 tbsp. avocado oil • ½ tsp. each: garlic granules, chili powder • 1 ½ cups buffalo sauce • 2 avocados • 3 large tortillas Directions Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN Green detox juice SERVES 2 Run the vegetables through a juicer and squeeze in the lime juice. Drink right away! • 1 bunch celery • 1 cucumber • 1 green apple • 1 pear • ½ cup parsley • 1-inch ginger root • Juice of one lime Ingredients Directions Ingredients

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