Mount Vernon Town Money Saver | March 2024

Red Cross American

HELP CAN’T WAIT WHEN EMERGENCIES STRIKE

Help can’t wait when emergencies strike —not for the family displaced by a disaster, the patient in need of lifesaving blood, or the deployed service member alerted to a family crisis at home.

Every day, when our neighbors cope with emergencies like these, they rely on local volunteers, blood products, financial donors, and other supporters who deliver care and hope through the East Central Ohio Chapter.

This support is made possible by you — the members of our community — and we cannot thank you enough for your service. It truly takes all of us to care for one another.

Rod Cook, Executive Director East Central Ohio Chapter

812 Coshocton Avenue Bldg. 2, Unit #4

Mount Vernon, OH 43050

Phone: 740-397-6300

MARCH is RED CROSS MONTH

This March, we are proud to honor these community heroes during Red Cross Month — an annual, national celebration started by President Franklin D. Roosevelt in 1943. In Knox County, Red Cross volunteers respond to local house fires to take care of the victims displaced from their homes, ensure that hospital patients have the life-saving blood needed to sustain life, and help care for local military families during an emergency.

If you’re looking for a way to give back, join us this month. Visit redcross.org to make a financial donation, schedule an appointment to give blood or platelets, become a Red Cross volunteer or take a class to learn lifesaving skills.

fresh • natural • healthy Immune Boosting Recipes

Eggs with Greens (Green Shakshuka)

• Extra -virgin olive oil

• 10 oz. frozen spinach, defrosted & drained

• 2 cups (16oz.) salsa verde

• 1 tsp. garlic powder

• 1 small bunch cilantro (or 1 Tbs ground coriander)

• 4-8 eggs

• 1 avocado

Flavor-packed quick green shakshuka with power greens & perfectly poached eggs

Place a large pan or Dutch oven over med-high heat. Drain artichokes. Add a heavy drizzle of oil, spinach, artichokes and dash of salt to pan. Cook down for 1 minute. Add salsa verde and garlic powder. Bring to a heavy simmer. Lightly chop the cilantro and stir in. Create little wells for eggs. Crack eggs into pan, add another dash of salt on top of each egg. Cover until whites have almost set but yolks art still runny, 6-8 min. Top with crumbled feta. Serve hot, topped with avocado.

fill up your cup with a

Turmeric Coconut Milk Latte

Turmeric Paste:

• 1/4 cup turmeric powder

• 3 Tbs coconut oil

• Freshly ground black pepper

Latte:

• 2 cups coconut milk

• 1 cinnamon stick

• 1” piece ginger, peeled & sliced thin

• Honey to taste (optional)

Overnight Carrot Cake Oats

• Honey for drizzling, optional

• ¾ cup nonfat milk

• ½ cup old-fashioned rolled oats

• 1 tsp pack dark brown sugar

• 1/8 tsp pure vanilla extract

• 1 small carrot, nely grated

• 1 Tbs toasted unsweetened shredded coconut

• 1 Tbs raisins

• 1 Tbs toasted chopped walnuts

The night before you want to eat the oats, combine the milk, oats, brown sugar, vanilla, carrots and a pinch of salt in a glass pint jar or other container with a lid. Secure the lid and shake. Refrigerate for at least 6 hours, or up to overnight.

In the morning, top the oats with the coconut, raisins, walnuts and cinnamon. To serve, drizzle with honey if using.

For the Turmeric paste: Whisk together the turmeric powder with 1 cup water in a small sauce pan over medim heat. Cook the mixture until it begins to thicken and form a thick, dry paste, 2-3 minutes. Remove from heat and whisk in the coconut oil and ¼ tsp pepper. Set aside.

For the Latte: Combine the coconut milk, cinnamon stick, ginger, honey (if using) and 1 Tbs turmeric paste in a medium saucepan. (Let the remaining turmeric paste cool completely, then store in an airtight container in the refrigerator for up to 1 week) Bring the mixture to a slow simmer over medium heat for about 5 minutes to allow the ingredients to steep. Remove from the heat and strain, serve immediately.