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Fathers Who Harm

Father's Day has become a more highlighted day of celebration than when I was a child. My father was born in 1927 and lived a pretty long life: he died in 2013, a few months into his 86th year. He was not a bad father. He did struggle with alcohol addiction and was imperfect in other ways, but he was basically loving and kind. He was a workaholic, so we did not have access to him for emotional affirmation, but he told me in his old age that he always loved everything about us kids and felt sad that he had not been a better parent, and he was sorry he was most of all that he had not spent more time with us.  Other men in my family– my grandfathers, my husband, son, uncles, brother– have all shown themselves to be good guys and have adult children whom they love(d) and who love them back.  But I think to myself, having been a social worker to women and children who fled lives with men who put them and their children through Hell, that there are probably a fair number of children, te

Carrot-Lemon Soup

Lovely lemon-y Carrot-Lemon Soup This recipe for Carrot-Lemon soup was inspired by a Greek soup recipe.  When I was a kid, almost every local upscale eatery-- what we labeled "fancy restaurant" --was operated by Greeks who had emigrated to my town or city from the Old Country.   We all learned what was in a 'Greek salad' and were quite fond of the way seemingly all the Greek dishes were enrobed in melted mozzarella.  I realize now that the restaurateurs probably quickly tumbled to the fact that Canadian prairie people were dazzled by melted cheese, and they accommodated us.  And we-- or at least, I-- really loved the lemon rice soup that generally preceded a hearty meal of mozza-covered whatever.   But try as I did, I could never quite achieve that tangy citrus flavour... until now. The original vegan recipe I was looking at for a similar soup used tofu .  Well, I like tofu well enough but we are in the midst of our 'take' on the COVID-19 "crisis&qu

Lemon-Coconut Oatmeal Porridge (Sugar-Free, No Poured Oils, Plant-Strong, Vegan)

Recently I was at a social function where I found myself hanging over the dessert table and "sampling" more than one delicious Lemon-Coconut Square.   In my opinion, these "dainties" (what sugar-y confections at "Teas" were called in my youth) are the creme-de-la-creme of the dessert table.   But.... as much as I enjoyed them, I felt like a huge fraud, since (1)I am working to lose inches and (2)I profess to be vegan.  The eggs, fat and sugar in these Lemon-Coconut Squares are not dangerous in moderation, but if you eat 3 squares/bars, you are taking in something like 30 g of fat (saturated and unsaturated), as well as 450 calories of energy.   So, I went searching for a recipe that would allow me to enjoy the essence of this lovely dessert, while being low in fat and calories, and higher in nutritional benefits. Voila!  The Lemon-Coconut Porridge Recipe was born-- or REBORN maybe, in a vegan form. Start by making a fabulous VEGAN LEMON CURD (i.e

Orange-Oatmeal Walnut-Date Brownies... Vegan, No Poured Oils

These whole food, plant-based orange walnut brownies are yummy, and compared to other brownies, pretty healthy. Here are the list of Ingredients: 1 C.      Pitted Medjool Dates 3/4 C.  Hot Water 1 C.      Rolled Oats 1/2 C.    Walnut Pieces 1/2 C.   Cocoa Powder 1/2 tsp . Baking Powder 3 T.        Maple Syrup 2 tsp.     Orange Extract (or Vanilla if you wish) Pinch    Sea Salt METHOD: Preheat oven to 350F/175C Pour hot water over the dates and let them sit in a bowl for about 10 minutes Drain the water off and then blend up the dates in a food processor, scraping down as you go Add oatmeal, walnuts, cocoa, baking powder, maple syrup, and sea salt. Process until smooth, scraping down the bowl as you go. In an 8"x8" pan, cover bottom with parchment paper and press in brownies Bake 20 minutes Let cool, and then cut into 16 pieces You may store the brownies for up to 5 days in the fridge (in an airtight container) Using the information at FitnessP

Oat-Whole Wheat Carrot Cake - No Poured Oils, Plant Strong, Egg- and Dairy-Free

Here is maybe the best Carrot Cake (read: virtuously low-fat, sweet, many-textured, moist and tasty to the max) that I have ever baked.  What a bonus that it is healthy!!  I found it so moist, sweeet and flavourful that I believed a frosting would have ruined it... but feel free to go for the traditional (vegan?) cream cheese frosting if you so desire. INGREDIENTS: 1 cup rolled or quick cooking oats 1 cup chopped walnuts 1 cup whole wheat pastry flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground ginger 1/2 teaspoon fine sea salt 1/2 cup unsweetened finely shredded coconut 1 cups grated carrots 1 cup pure maple syrup 1 cup pitted, chopped dates (I used Medjool- you could use raisins, etc.) 1 1/2 teaspoon pure vanilla extract --------------------------------------- Gratitude  makes sense of our past, brings peace for today, and creates a vision for tomorrow.  If you are looking for a project to help you expr