JULY 202 S taying hydrated during the summer months is crucial for maintaining energy levels, supporting bodily functions and preventing heat-related illnesses. When the temperature rises, our bodies lose more water through sweat, making it essential to replenish fluids regularly. To make hydration more enjoyable and flavorful, consider incorporating fruit-infused water and herbal teas into your routine. Adding citrus fruits, berries, cucumber, or fresh herbs like mint and basil to your water can enhance its taste, encouraging you to drink more. Herbal teas like hibiscus, lemon balm, and raspberry leaf served cold offer a refreshing and hydrating alternative to sugary beverages. In addition, consume hydrating foods such as watermelon, cucumbers, strawberries and leafy greens. These foods have high water content and provide essential vitamins and minerals. Try this watermelon mint cooler: • 2 cups of seedless watermelon, cubed • A handful of fresh mint leaves • Juice of 1 lime • 1 cup of cold water or coconut water • Ice cubes In a blender, combine watermelon cubes, mint leaves, lime juice, and cold water and blend until smooth. Pour over ice and garnish with mint. Below are three more yummy summer recipes! Join my membership for recipes, health videos and live Zoom cooking classes for only $10 a month. Summertime – let’s hydrate! Blue Zones-inspired potato salad SERVES 8 1. Put potatoes in water and bring to boil. Once boiling, cook for 11 minutes (check to make sure they are almost done), then add green beans and cook one more minute. Drain. 2. While potatoes are cooking, mix together lemon zest, lemon juice, olive oil, Dijon, salt, oregano and pepper. 3. When potatoes are done, drain and quarter (or cut smaller if the potatoes are big) and add to a large bowl. Pour over the dressing. 4. Add the grape tomatoes, fennel, red onion and olives and toss. • 3 lb. bag of Yukon gold potatoes (don’t peel if organic) • 2 cups green beans cut into 1” pieces (or use asparagus) • 1 lemon, zest and juice • 1 tsp. dijon mustard • 1 tsp. salt • 1 tsp. oregano • 1 cup halved grape tomatoes • ¼ cup olive oil • ½ tsp. pepper • ¼ fennel bulb, sliced • ¼ red onion, sliced • ½ cup pitted green olives • ½ cup pitted black or kalamata olives Directions Ingredients Patriotic popsicles SERVES 6 Directions Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN Grilled corn salad & lime vinaigrette SERVES 6 • 4 ears of corn • 1 tbsp. avocado oil • 2 chopped romaine hearts • 1 cup halved grape tomatoes • ¼ cup sliced red onion • 1 large, chopped avocado (make sure it’s on the firmer side) • ¼ cup dried cranberries • 3 tbsp. olive oil • 2 tbsp. lime juice • 1 tsp. salt • ½ tsp. pepper 1. Preheat the oven to broil or grill to high heat. 2. Place the corn on a baking sheet and brush it with a little avocado oil and shake on salt. Cook for 15 minutes, turning frequently to char all sides. If you’re grilling, place corn directly on the grates and cook until all sides are charred. 3. Add lettuce to a large bowl. 4. When the corn is done, hold each cob vertically in the bowl and remove the kernels with a knife into the bowl. 5. Add tomatoes, red onion, avocado and dried cranberries. 6. In a small bowl combine the olive oil, lime juice, salt and pepper. 7. Pour dressing over salad right before serving and toss. Ingredients 1. Blend strawberries with one tbsp. of coconut milk and pour into the bottom half of six popsicle molds. Freeze for two hours. 2. Blend the banana with ¾ cup coconut milk and pour into the molds to fill another third. Save the remaining mixture in the fridge for the next step. Freeze for two hours. 3. Add the spirulina to the remaining banana and coconut milk mixture and fill molds to the top. 4. Put in popsicle sticks and freeze overnight. Run under warm water to remove from the molds when ready to serve. • 1 cup chopped strawberries • 1 large banana (no brown spots) • ¾ cup canned coconut milk + 1 tbsp. • ½ tsp. blue spirulina Directions Ingredients Lime vinaigrette

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