JUNE 2025 38 A s June arrives, family life shifts gears. Bedtimes stretch later, daily schedules loosen, and mealtimes can sometimes feel scattered or rushed. Summer is the perfect opportunity to slow down, reset, and focus on fresh, healthy habits – especially in the kitchen. With kids at home, mealtime becomes more than just feeding the family – it’s a chance to engage them, teach them, and have a little fun. Getting kids involved in cooking can spark curiosity, build confidence, and help them develop a positive relationship with food. Let younger children wash produce or tear herbs; let older kids help with chopping, measuring, or stirring. Not only does this lighten your load, but it also gives them a sense of ownership and encourages them to try new, healthy foods. I’m sharing three simple, plant-based recipes that celebrate one of summer’s sweetest stars: corn. With National Corn on the Cob Day falling in June, it’s the perfect time to lean into this golden ingredient. Whether tossed into a fresh salad, simmered into a hearty soup, or blended into a creamy dip, corn brings sweetness, crunch, and a dose of sunshine to any meal – and it’s a great ingredient for little hands to help prepare. Join my monthly membership for printable recipes, health videos and live Zoom cooking classes. Only $10 a month! Summer has begun and corn is on the menu Fire roasted corn dip SERVES 6 SERVES 6 1. Cook the corn according to package instructions. Cool for a few minutes. 2. In a small jar, mix the dressing ingredients. 3. Add the corn to a bowl with the jalapeño, cilantro, garlic, and feta cheese. 4. Toss with the dressing and top with scallions. • 1 16 oz. bag frozen fire roasted corn • 1 diced jalapeño • ½ cup chopped cilantro • ¼ cup dairy-free feta cheese • 2 chopped scallions Directions Ingredients Corn chowder Corn chowder SERVES 4 SERVES 4 1. Sauté the onion, garlic, and red bell pepper in a soup pot for up to eight minutes. Add the cream cheese and mix until blended. 2. Add potatoes, broth, spices, and cilantro. Bring to a boil and reduce to low for five minutes. 3. Add frozen corn and cook for five more minutes. Test to make sure potatoes are done. 4. Blend half of the soup using an immersion blender or regular blender. 5. Top with more red onion, cilantro and jalapeños. Grilled corn and zucchini salad Grilled corn and zucchini salad SERVES 6 SERVES 6 Dressing Ingredients • 1 garlic clove, crushed • 3 tbsp. olive oil • 1 tbsp. apple cider vinegar • 1 tbsp. lime juice • 1 tsp. maple syrup • ½ tsp. pink salt • ¼ tsp. pepper • 4 ears of corn • 2 zucchinis, cut into long quarter strips • 2 yellow squash, cut into long quarter strips • 1 bunch radishes, cut into matchsticks • 1 carton grape tomatoes, halved • 1 red pepper, chopped • 2 avocados, chopped • 1 chopped English cucumber, seeds removed Directions Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN 1. Heat the grill to medium high. Brush the zucchini with a little avocado oil, salt, and pepper. Place the zucchini straight on the grill going crosswise with the grates. Place the corn cobs on the grates. Grill for about 20 minutes until you see grill marks, then flip over. 2. Mix up dressing. 3. When the zucchini and corn are done, chop the zucchini into chunks and cut the kernels from the cobs. 4. Toss everything together with dressing! Ingredients • 4 cups roasted corn (1 bag) • 1 red bell pepper, diced • 4 cloves garlic, minced • 2 jalapeños, diced • 1 cup cilantro, chopped • 3 cups Yukon potatoes, diced • 4 cups vegetable broth • 1 tsp. cumin • 1 tsp. pink salt • ½ tsp. celery seeds • ½ tsp. smoked paprika • 4 oz. vegan cream cheese Directions • ¼ cup vegan mayo • ½ tsp. each: garlic granules, pink salt, and tajin • Juice from one lime or 1 tbsp. lime juice Dressing

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