SEPTEMBER 2024 44 A s the final days of summer stretch out before us, I like to savor the calm before the craziness of the holiday season. It’s time to settle into routines, solidify healthy habits, and set a strong foundation for the upcoming months. Whether it’s sticking to a regular exercise routine or committing to weekly meal prep, there’s something grounding about knowing you’re gearing up with healthy habits, so you’re better equipped to handle the hectic pace of the holidays. There’s still time to take advantage of summer produce. Juicy tomatoes, fresh berries and zucchini are still abundant, offering possibilities for fresh, vibrant meals. These ingredients are packed with nutrients, making them the perfect base for light, plant-based dishes that fuel our bodies and keep us feeling our best. I’m sharing some fresh, easy recipes that are ideal for a Labor Day gathering or a weeknight dinner and help make the most of the beautiful produce that’s still in season. As the weather cools, I’ll shift the focus to heartier, warmer dishes that highlight fall ingredients. For now, let’s relish the flavors of summer and embrace routines that keep us feeling organized. We’ll enter the holidays feeling balanced, energized, and ready to fully enjoy everything it has to offer. Join my membership for recipes, health videos and live Zoom cooking classes for only $10 a month. Prepping for the months ahead Lentil tabbouleh salad SERVES 4-6 1. Combine everything in a large bowl and enjoy. • 1 diced English cucumber • ½ cup diced red onion • 1 diced fennel bulb • 1 bunch chopped flat leaf or curly parsley • 5 sliced radishes • ¼ cup chopped mint • 1 cup halved grape tomatoes • 3 cups cooked lentils • 2 tbsp. olive oil • Juice of 2 lemons • 1 tsp. salt • 1 tsp. sumac (or substitute 1 tsp. coriander) • ½ tsp. pepper Directions Ingredients Simple fruit salad 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 Air-fried zucchini sandwich SERVES 2-3 • 1 zucchini, sliced about ¼-inch thick • ½ cup non-dairy milk • ½ tsp. each: onion powder, garlic powder, pink salt • ½ cup flour • ½ cup breadcrumbs • Vegan spreadable cheese • Roasted red peppers • Arugula • Sliced tomato • Fresh basil • Bread of choice • Earth Balance butter • ¼ cup sun-dried tomatoes • ½ cup fresh basil • 1 tbsp. lemon juice • ½ tsp. each: garlic granules, salt, red pepper flakes • ¼ tsp. black pepper • 1 tbsp. olive oil • ¼ -½ cup water 1. Mix together the plant-based milk, onion powder, garlic granules and salt. 2. Dip the zucchini slices into the batter and coat in breadcrumbs. 3. Spray lightly with avocado oil spray, then cook in air fryer or oven set to 400 for 12 minutes. (If you don’t have an air fryer, cook in the oven at 400 F using the convection setting if you have it.) 4. While that is cooking add the sun-dried tomato spread ingredients to a blender and blend until smooth. 5. Butter one side of each slice of bread 6. Layer on the sun-dried tomato spread, cooked zucchini, roasted red pepper, vegan cheese and arugula. 7. Cook in a cast iron or heavy skillet for five minutes on each side. Ingredients 1. Slice the strawberries, peel and slice the kiwis, halve the grapes, and chop the mango. 2. Add the cut fruit and blueberries to a large bowl. 3. Zest and juice the limes. 4. In a small bowl combine the maple syrup, lime juice and zest. 5. Add the maple-lime dressing to the bowl of fruit and toss. 6. Garnish with fresh mint and serve. • 4 cups strawberries • 3 kiwi • 1 cup red grapes • 1 cup green grapes • 1 mango • 1 cup blueberries • 1-2 limes • 2 tbsp. maple syrup • ¼ cup fresh mint or basil Directions Ingredients Sun-dried tomato spread

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