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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

Delicious Lentil-Rice Flat Bread

 If you are a lover of "world"-style breads (as in, 'ethnic') you will love this recipe for gluten-free lentil-rice-chia flatbread. I promise.  When you are trying to follow a gluten-free lifestyle you know how frustrating it is to walk into a store and see all the yummy wheat-flour products that your mouth remembers so well... Yes, I have attempted to make many gluten versions of my fave wheat breads and buns, etc. When I am hungry enough, I can almost fool myself into believing that X tastes just like "real" bread.  And then there are all the 'store-bought' GF breads... let's just say that some are better than others. But they are expensive (ALL of them)and I ALWAYS think to myself that I could make a GF bread that was at least as good as "XYZ" if I just played around with the ingredients.  I am currently attempting to keep my diet GF, vegan, AND low yeast/low glycemic. Yes, you ARE lucky not to be me. And, YES, I did google it and

Butter Tart Oatmeal Porridge-- No Added Oils, Whole Food Plant Strong

THE SWEET BUTTER TART COMPONENT My husband and I both grew up in households where oatmeal was almost a daily occurrence on the breakfast menu.  Once we got over our rebellion against eating it (the it's-good-for-you), as adults we have begun to eat it pretty regularly again. We love it.  I also love sweet desserts-- cookies, cake, pie, tarts-- and have been experimenting to make healthier copy-cat recipes that can be incorporated into porridge-- for us, that's a win-win. For someone who likes desserts but is pretty "meh" about porridge, these dessert-ifications might just be the bump needed into the healthy habit of eating oatmeal.  Just how healthy is oatmeal? A 30-gram serving of well-cooked Steel Cuts oats gives your body a balance of 66% carbohydrates, 17% protein, 7% fat and 11% fiber. Oats are also an excellent source of manganese and molybdenum, a very good source of phosphorus and a good source of copper, biotin, vitamin B1, magnesium, dietary

Good Summer Morning Chia Pudding

Here is a fast and easy Chia Pudding that is perfect for breakfast (or as dessert, etc etc etc).  Chia pudd fans will know what I mean...  .                               . The Recipe is pretty simple.  You can vary it as you like, but this combination is a winner at our home and I think we will continue to use this as a standard for a simple breakfast pudding. I start by gathering together the ingredients and a wide-mouth Mason Jar with a lid. The ingredients are: 1/4 C. Chia Seed 1/4 C . Liquid Honey (or other sweetener of choice) 1/2 tspn. Vanilla Extract 2 C. Soy Milk (or other non-dairy milk) Strawberries and Blueberries (or other fruit/berry combinations ) as you like            THE METHOD Put all the above ingredients (in order) into a quart-size Mason Jar Whisk ingredients together until thoroughly mixed, paying attention to bottom sticky seeds