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Zahara, cowritten by VA nurse Michelle Dolan and professional songwriter Wil Nance, tells the heartfelt story of a young girl in Afghanistan who was wounded in battle and the nurse who helped save her life and heal her wounds. “Just an innocent child, I think of you then, I think of you now – Zahara – when I close my eyes.” To listen to Zahara along with many more VA nurse songs, please visit: https://www.freedomsingsusa.org/events/va-ons2024

"VA's Healthy Teaching Kitchen (HTK) program provides Veterans with nutrition knowledge, cooking skills, and guided practice to build confidence in cooking healthy meals at home. If you love sweet treats and want a nutrient dense, flavorful option, this Stovetop Peach Blueberry Crisp Recipe is for you! Both seasonal in the summertime, peaches and blueberries are rich in antioxidants such as vitamin A and vitamin C. The delicious “crisp” part of the recipe is packed with whole grains, heart healthy fats, and excellent flavor. Enjoy this recipe for a nourishing and satisfying summer treat! Stovetop Peach Blueberry Crisp Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes Yield: 6 servings | Serving Size: About ½ cup Ingredients 3 peaches, diced (can substitute another fruit, such as apples or plums) ½ cup blueberries 1 tablespoon lemon juice 2 teaspoons cornstarch 2 tablespoons maple syrup or honey, divided ¼ teaspoon plus a pinch cinnamon, divided ½ cup rolled oats 2 tablespoons sliced almonds ½ teaspoon vanilla extract Pinch salt 1 tablespoon canola oil or avocado oil, divided Directions 1. In a bowl, mix together the peaches, blueberries, lemon juice, cornstarch, 1 tablespoon of the maple syrup or honey, and 1/4 teaspoon of the cinnamon. Set aside. 2. In a separate bowl, mix together the rolled oats, sliced almonds, 1 tablespoon of the maple syrup or honey, the vanilla extract, a pinch of the cinnamon, and the salt. 3. Heat a skillet over medium heat. Add ½ tablespoon of the oil and heat until shimmering. 4. Add the oat mixture and reduce the heat to low. Cook, stirring frequently, until golden brown and toasted, about 4-6 minutes. Transfer mixture to a plate and set aside. 5. Add ½ tablespoon of the oil to the now-empty skillet and increase the heat to medium. 6. Add the fruit mixture. Cover the skillet with a lid and cook until the peaches are softened, about 8-10 minutes, removing the lid to stir occasionally. 7. Remove the lid and cook until the mixture has thickened, about 3-5 more minutes, stirring occasionally. 8. Top the fruit mixture with the oat mixture and serve warm. Nutrition Facts Per Serving: Calories: 120 | Total Fat: 4 g | Saturated Fat: 0.5 g | Sodium: 25 mg | Total Carbohydrate: 20.5 g | Dietary Fiber: 2.5 g | Protein: 2 g For more VA Healthy Teaching Kitchen recipes, visit www.nutrition.va.gov"