Living in a place with so much sunshine isn’t just good for our health; it also provides the perfect conditions for many varieties of plants to grow. What better way soak up the sun than viewing the beauty of the plants at one of our nearby botanical gardens? These three local favorites might strike your fancy. AT THESE 3 LOCAL BOTANICAL GARDENS Located off the Pacific Coast Highway in Pacific Palisades, The Getty Villa is a recreation of a Roman country house. Though the interior of the villa is definitely worth seeing, the gardens are a phenomenon in their own right. Greek and Roman architecture inspires the structures surrounding the garden, and the plant varieties include species from all over the world. Guided tours provide SOAK UP THE SUN THE GETTY VILLA
MILDRED E. MATHIAS BOTANICAL GARDEN
a look at the gardens through a historical context. Open Wednesday through Monday, 10 a.m. to 5 p.m.
This 7.5-acre garden located on the UCLA campus has over 3,000 varieties of plants from all over the world. It contains extensive cacti collections, a stream with small koi that provides a quiet resting place to take in the beauty of the gardens, and peaceful benches set along the path. Open seven days a week, 8 a.m. to 5 p.m. on weekdays and 9 a.m. to 5 p.m. on weekends. Admission is free.
BOTANICAL GARDENS AT THE LOS ANGELES ZOO
While most people head to the zoo for the animals, the Los Angeles Zoo also contains another biological wonder: their Botanical Gardens. Native plants and exotic species can both be found throughout the gardens. Many also provide food to the animals in the zoo. Tickets can be purchased online, and the zoo and gardens are open seven days a week, 10 a.m. to 5 p.m.
SUDOKU
PASTA WITH TURKEY AND BROCCOLI
This simple, delicious recipe only takes 20 minutes from start to finish. It’s also a great way to encourage kids to eat their broccoli. The next time you make pasta, leave the canned sauce in the pantry and make this instead!
Ingredients
• 2 cloves garlic, chopped • 1/2 teaspoon crushed red pepper • Salt • Parmesan cheese
• 3/4 pound pasta
(shells or orecchiette) • 2 cups broccoli florets • 3 tablespoons olive oil • 1 pound ground turkey
Instructions
while breaking up meat with a wooden spoon for 3–5 minutes. 3. Combine turkey with pasta and broccoli mixture, adding the
1. Cook the pasta according to package directions. Add broccoli when pasta is 1 minute from done. Drain both and return to pot. 2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the turkey, garlic, crushed red pepper, and a pinch of salt. Cook
remaining olive oil as you stir. Serve in bowls topped with Parmesan.
Recipe inspired by realsimple.com
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