Sedaka Gift of Health

Meet your new kid-friendly snack hero: crispy Turkish oat patties made in the air fryer! They’re golden on the outside, tender inside, and lightly seasoned for a comforting bite that’s easy to love.

Ingredients:
1 1/2 cups rolled oats
1 small zucchini, grated and squeezed dry
1 egg
1/4 cup plain yogurt
2 tablespoons grated carrot
2 tablespoons crumbled feta
1 tablespoon chopped parsley
1/2 teaspoon cumin
1/2 teaspoon salt
Black pepper to taste
Cooking spray

Directions:
1. Preheat the air fryer to 375°F (190°C).
2. In a bowl, mix the oats, zucchini, egg, yogurt, carrot, feta, parsley, cumin, salt, and pepper.
3. Let the mixture sit for 5 minutes so the oats soften.
4. Scoop small portions and shape into patties.
5. Lightly spray the air fryer basket and patties with cooking spray.
6. Air fry for 8–10 minutes, flipping halfway, until crisp and golden.
7. Serve warm with extra yogurt or a simple cucumber dip.

These are perfect for lunchboxes, after-school snacks, or a fun family dinner side. Would you try these Turkish oat patties? Share your results if you make them!

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Rhubarb Crisp

Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins

Serves 6

This rhubarb crisp recipe is a delicious spring dessert! It has a tart, jammy rhubarb filling with a buttery oat crumble on top. Serve it with a scoop of vanilla ice cream or whipped cream for the perfect balance of sweet and tangy flavors.

Equipment


8x8 Ceramic Baking Dish (I've loved this Le Creuset one for years)

Ingredients

2 pounds rhubarb, trimmed, tough strings removed, and cut into ½-inch pieces
¼ cup sugar, use ⅓ cup for a sweeter flavor
2 tablespoons cornstarch
1 tablespoon fresh orange juice
1 teaspoon orange zest
Vanilla ice cream, for serving

Topping

½ cup all-purpose flour, spooned and leveled*
½ cup brown sugar
½ cup whole rolled oats
½ cup crushed walnuts
½ teaspoon cinnamon
¼ teaspoon sea salt
6 tablespoons unsalted butter, cold and cubed**

Instructions


Preheat the oven to 375°F and grease an 8x8-inch baking dish.

In a large bowl, toss the rhubarb with the sugar, cornstarch, and orange juice and zest. Spread evenly in the prepared baking dish.

Make the topping: In a medium bowl, combine the flour, brown sugar, oats, walnuts, cinnamon, and salt. Use your hands to work in the butter until the mixture is crumbly and holds together when pinched.

Sprinkle the topping over the rhubarb mixture and bake for 25 to 35 minutes, or until the topping is golden brown and the rhubarb is soft and bubbling.

Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.

Notes
*Make it gluten-free: Replace the all-purpose flour with almond flour. Reduce the butter to 1/4 cup. If the crumble feels dry, add water, 1/2 teaspoon at a time, as needed to help it come together.

Make it dairy-free: Replace the butter with firm coconut oil.

Strawberry Lemonade
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Total Time: 15 minutes mins
Serves 10

This homemade strawberry lemonade recipe is the ultimate summer drink! Easy to make with 4 ingredients, it's sweet, tart, and refreshing.

Fresh strawberries give it its bright pink color and fruity flavor!
Ingredients

8 ounces fresh strawberries, hulled, plus more for garnish
7 cups cold water
1 cup granulated sugar
1 cup fresh lemon juice, plus lemon slices for garnish
Ice, for serving

Instructions


Set a fine-mesh strainer over a bowl. In a blender, combine the strawberries and 1 cup of the water. Blend until smooth, then pass through the strainer to remove the seeds and foam.

Combine the sugar and another 1 cup water in a small saucepan over medium heat. Simmer, stirring, until the sugar dissolves. Set aside to cool to room temperature.

In a large pitcher, stir together the lemon juice, strawberry puree, sugar syrup, and the remaining 5 cups water. Chill in the refrigerator until ready to serve.

To serve, stir a few handfuls of ice into the pitcher. Pour into glasses with ice and garnish with strawberries and lemon slices.

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