It's not too late to join Citizens' team for the Indianapolis Heart Walk! Learn more about the importance of this event, and find out who was named the most recent Wellness Champion and get one of her favorite recipes!
Indianapolis Heart Walk is September 25
Did you know that a new case of cardiovascular disease occurs every 39 seconds and is the #1 killer of all Americans? Heart disease also kills more women than all forms of cancer combined. Congenital cardiovascular defects are the most common cause of infant death from birth defects.
Citizens Energy Group is proud to support the Heart Walk, the American Heart Association's premier event for raising funds to save lives affected by heart disease and stroke.
Join Citizens’ team! Visit our team page to sign up to participate in the Indianapolis Heart Walk on Saturday, September 25 at Victory Field, or to make a financial donation.
Wellness Champion
Stephanie Searcy, Manager, Treasury Accounting & Finance, was named the July Wellness Champion. Stephanie has always stayed active with walking and yoga, but it wasn't until she started changing her eating habits that she saw results on the scale. She has adopted a nutrient-rich diet and focuses on consuming healthy foods, not “diet” foods. Stephanie is proud of the lifestyle and sustainable changes she's made to her meals and doesn't see this as a quick fix. Keep up the great work, Stephanie!
We also asked Stephanie to share a favorite recipe. When she makes this watermelon gazpacho, she skips the cilantro. Enjoy!
RECIPE: Watermelon Gazpacho
Ingredients 
- 1 red bell pepper, stemmed, seeded, diced
- 1 ear of corn, roasted, cut off the cob
- 1 pound seedless watermelon, cubed
- 2½ pounds red heirloom tomatoes, diced
- 1 pound English cucumber, peeled, quartered
- 2 teaspoons chipotle in adobo sauce, seeded, diced
- 2 green onions, diced
- 1 garlic clove, peeled
- 3 Tablespoons lime juice
- ⅓ cup fresh cilantro leaves, chopped
- 2 Tablespoons olive oil
- 2½ teaspoon Kosher salt
Directions
- Roast the red bell pepper over an open flame until blackened. Put into a paper bag for 5 minutes, then peel off charred skin and remove seeds and stem. Roast corn over flame, turning frequently until the corn is charred.
- Roughly chop the roasted red pepper and cut the corn off the cob. Combine in a large bowl with the watermelon, tomatoes, and cucumber.
- Add the chipotle in adobo sauce, green onions, garlic, lime juice, cilantro, olive oil, and salt and lightly mix.
- Transfer the mixture to a blender and blend.
- Transfer to a pitcher and thoroughly chill before serving.
