APRIL 2025 42 E arth Day is a great reminder that small choices – like what we put on our plates – can have a big impact on the environment. One of the most effective ways to reduce our carbon footprint is by embracing more plant-based meals. Research shows that plant-based eating uses fewer natural resources, lowers greenhouse gas emissions, and helps conserve water – something we’re especially mindful of here in Arizona. Choosing plant-based meals doesn’t mean sacrificing flavor. It’s an opportunity to highlight fresh, seasonal ingredients in creative ways. Whether you’re enjoying a vibrant salad on the patio, blending up a refreshing smoothie, or roasting a tray of colorful vegetables, every bite is a step toward a healthier planet. To celebrate Earth Day, I’ve selected three recipes highlighting whole, plant-based ingredients that nourish both our bodies and the earth and are also great sides to serve for Easter! Join my monthly membership for printable recipes, health videos and live Zoom cooking classes. Only $10 a month! Healthy bites for a healthier planet Maple dijon roasted potatoes SERVES 4 1. Preheat oven to 400F. Spray potatoes with avocado oil spray and shake on some salt, pepper and garlic granules. Bake for 30 minutes. 2. In a small bowl, combine the olive oil, maple syrup, Dijon and a little more salt, pepper, and garlic (you may not need – depends on how much you put on before roasting). 3. Change oven temp to broil when the potatoes are done, then put under the broiler for five minutes to get them extra crispy. 4. Put potatoes in a bowl and toss with the maple mustard mixture. 5. Garnish with chopped parsley. • 8 cups chopped Yukon gold potatoes • Avocado oil spray, salt, pepper, garlic granules • 3 tbsp. olive oil • 2 tsp. Dijon mustard • 1 tbsp. maple syrup • ¼ cup chopped parsley Directions Ingredients Kale avocado salad SERVES 3 • 2 tbsp. olive oil • 1 tbsp. maple syrup • 2 tbsp. balsamic vinegar • 2 tsp. Dijon • 1 tsp. pink Himalayan salt • ½ lemon, juiced • ½ tsp. pepper 1. Cut kale into slivers and put into the serving bowl. 2. Squeeze on lemon juice plus ½ tsp. salt. Massage with gloved hand for a few minutes to break down. 3. Add the rest of the salad ingredients to the bowl. 4. Whisk up dressing and toss with salad ingredients. Antipasto farro salad SERVES 6 Dressing Ingredients • 1 crushed garlic clove • 3 tbsp. apple cider vinegar • 1 tsp. Italian seasoning • ¼ cup olive oil • ½ tsp. pink Himalayan salt • ¼ tsp. pepper • 1 romaine head, chopped • 1 cup sliced roasted red pepper • 1 can chopped artichoke hearts • 1 can Lupini beans or any white beans • 1 chopped fennel bulb • 4 ounces cubed dairy-free mozzarella • 1 cup cooked farro • ½ cup kalamata olives • ½ cup pepperoncini • ¼ cup pistachios (or whatever nut/seed you prefer) Directions Balsamic Mustard Dressing Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN 1. Add all of the salad ingredients to a large bowl. 2. Whisk together dressing and toss with salad. Ingredients • 1 bunch Dino kale or ¾ bunch curly kale, stripped from stems • lemon + salt for massaging • 1 cup shelled edamame • 1 cup cooked brown lentils • 1 large chopped avocado • ½ cup toasted sesame seeds • ¼ cup dried cranberries Directions

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