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As a practicing mental health professional, Jacquie recognizes the correlation between brain health and mental health. She advocates five lifestyle practices for optimal functioning: 1) sunshine and fresh air; 2) keeping active and exercising; 3) connecting and socializing with others; 4) restorative sleep; and 5) eating plant-based meals.

Jacquie is a member of the Food Revolution Network and keeps current with nutrition and brain-health research. Her work addresses emotional issues at the preventative stage, and she believes in effective, affordable, accessible mental health care for all. She is available online and in person at her office in Stevensville, MI.

📞 269 932 8700  •  ✉ jacquie@pdispirit.com

If serving a crowd, this can be prepared the night before.

Greens:

• ½ bunch fresh spinach – chopped
• ½ head red leaf lettuce – chopped
• ½ stalk romaine lettuce – chopped

Toss greens in the bottom of a deep-dish bowl. Layer the following on top and toss again:

• ½ fresh red pepper – sliced julienne
• ½ fresh orange pepper – sliced julienne
• ½ fresh yellow pepper – sliced julienne
• ½ purple onion – sliced julienne
• 8 oz frozen peas
• 4 oz roasted, unsalted sesame seeds
• 1 avocado – chopped (optional)

Salad Dressing:

• ½ cup real mayonnaise
• 1/3 cup parmesan cheese

Mix dressing and blob it on top of the salad. Cover and refrigerate overnight. The next day, stir the dressing into the salad when ready to serve. Add more or less of any ingredient to taste.

Food Revolution Network — Nichole Dandrea-Russert, MS, RDN. Serves 2 • Prep 25 min.

Carrot Ginger Dressing:

• 1 cup carrots, roughly chopped
• 1 Tbsp ginger, roughly minced
• 3 Tbsp shallot, roughly chopped
• 1 Tbsp organic miso (mellow white or chickpea)
• 1 Tbsp tahini
• 2 Tbsp coconut aminos (or reduced-sodium tamari)
• 2 Tbsp organic rice vinegar
• 1/3 cup water

Salad:

• 4 cups organic kale, finely chopped
• 1 tsp extra-virgin olive oil (or lemon juice)
• ¼ tsp salt & 1/8 tsp black pepper (optional)
• 1 cup beets, scrubbed and shredded
• 1 cup carrots, washed and shredded
• ½ cup cucumber, cubed
• ½ cup radish, sliced
• ½ avocado, cubed
• 1 batch Miso Onion Chickpeas (optional)
• 2 Tbsp sesame seeds

Directions: Blend all dressing ingredients until smooth; adjust to taste. Massage the kale with the oil/lemon juice about 30 seconds until tender; season. Add beets, carrots, cucumber, radish, and avocado and mix. Pour ½ cup dressing over the salad and stir. Divide between two bowls and top with Miso Onion Chickpeas (if using) and sesame seeds.

Jennifer Gomez

Ingredients:

• ½ cup unsweetened almond milk
• 2 tablespoons chia seeds
• ½ teaspoon maple syrup
• 1/8 teaspoon cinnamon

Optional toppings: tart cherries, blueberries, chopped nuts or granola, coconut flakes, maple syrup.

Sienna Perrin

• 1 ½ cups cashews
• 1 ½ cups water (or more to thin; or plant milk)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• ½ tsp Italian seasoning
• 1 tsp salt
• 1-2 Tbsp lemon or lime juice

Mix all together and enjoy!