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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

20 Delicious, Wholesome, Vegan Apple Recipes

  And there are the windfalls that need to be sorted before the bunnies gather to dine. Apples, a popular fruit worldwide, are categorized in many ways from the sort of peel through whether they taste dry or wet, sweet or tart, their colors, their time of harvest, where they originated... and the list goes on. Some apples are wonderful for eating from the tree. Some apples are more memorable as perfect 'sauce apples' or 'cider apples,' meaning, quite frankly, that they are not tasty or crisp and crunchy or juicy enough to pass the high standards for an apple eaten out of hand. The apples that are currently falling on the ground in my yard are called Yellow Transparents. They are from Russia and have a very thin, almost transparent, peel. Local friends describe them as great juice and/or sauce apples. I bake with them, put them in smoothies, and have made soups and sauces with them. They taste and smell like apples to me, and that is the point... or, for me it is. If yo

Granny Gardens: Straw Bed Potatoes!

  Such a surprise today to gently reach under the 6-inch layer of straw in our garden planter box and pull out a perfectly-shaped, flawless little potato! How did that happen? In the Spring when we were getting ready to plant our veggie garden, I brought out a plastic bag with 4 eye-laden spuds in it. Could we plant these? I asked my dear husband.   The punky potatoes in the bag were organic Yukon Golds that we would have eaten, had they not so quickly sprung eyes.  Besides being full of little white googlies, they were also a bit wizened up, not at all attractive as a possible dinner item. We thought about the idea for a couple of minutes and asked ourselves: What if the potatoes whack out and go really deep and have to be dug-- somehow-- out of the planter boxes? That could be an awkward and disabling experience for two old folks like us. So, back to the drawing board (in this case, the Internet), went I. I soon came across a youtube, about someone who had planted potatoes on the top

How To Make Quinoa and Sun-Roasted Soy Curl Chickn in a Solar Oven

Salad and Tzatziki with Quinoa + Sun-Roasted Soy Curls It is hot and humid again today. The temperature is 30 degrees C. in the morning. Way too hot for us. I am sorry for complaining about the blue skies and sunshine when some of you read my woes about our long Winter and Spring with low temps and lots of rain (even some snow that stayed around). Is there any pleasing me? Well, a real blessing for us is to have this nifty American Sun Oven that harnesses the power of the Sun (immense power on a sunny day) for FREE! (Well, after you've paid for the oven-- you'd have to do the Math for that). Keeps your kitchen cool. Keeps the rest of the house cooler. Good for the environment. Excellent when you are off the grid on a fishing trip or on a research assignment or just like using your backyard for something besides the garden and the selfies with the flowers. And the food cooks just right, there is NO burning-- you might experience a little food dryness when you are getting used to

Super Easy Yummy Fluffy Coconut Rice (in the Sun Oven)

For the last few days we have not used the oven or stove for cooking our meals. We aren't doing the "raw vegan" thing either, or only in a limited way. Instead, the delicious coconut rice in the photo above was cooked by the Sun outside in our backyard. Free Power. The recipe for the coconut rice and the cucumber-mayo sauce (like Tzatziki) above are below. You can find the recipe for the sun-roasted Moroccan Vegetables HERE. FLUFFY NO-FAIL COCONUT RICE SOLAR-COOKED If you have a Sun Oven, set it up, position it for the sun, and wait for it to hit 300 degrees Fahrenheit before putting in the rice. Using one of the black speckled (granite) pots that come with the Sun Oven (or that you can purchase pretty handily), put in the following ingredients: 2 cups of regular rice (I used Jasmine) 1 tablespoon turmeric powder 1/4 cup - 1/2 cup coconut shreds (I used unsweetened, fine shreds) 1/4 teaspoon sea salt zest from one small lemon (optional) 3 1/2 cups water (1 3/4 cup of wat

Overnight Blueberry-Chia Pudding Pie Oats

  This delicious chia seed pudding is made the night before (takes about 5 minutes after you assemble the ingredients) and popped in the fridge for breakfast. This particular pudding includes both non-dairy milk AND non-dairy yogurt (usually coconut, bought or home-made).  It is extra creamy! It really does taste like blueberry pie-- it even has a sprinkle of oats and maybe some almond crumbs or hempseeds as a 'crust'.  The chia seeds soak overnight, so there is no danger of coming across a hard one. Be sure to mix everything well before adding the oat topping and lid and popping in the fridge. This recipe makes 3 to 6 servings, depending on how big your servings are. This is a super high fibre pudding, so be sure to drink some water before and throughout the morning. INGREDIENTS 6 tablespoons Chia Seed 1 cup Non-dairy Milk (We like Silk Coconut Milk or Almond or Soy-- everyone has their favorites) 1 cup Non-dairy Yogurt 1 cup (or more) fresh Blueberries (or other favorite fres

Moroccan-Style Sun-Roasted Vegetables

When the July Sun bursts forth (finally) on Beautiful Vancouver Island, out comes my American Sun Oven and then we get creative-- no more HOT kitchen cooking. (If you purchase the oven through clicking in with my link (highlighted in yellow above), you qualify for a discount on the total cost of the oven  Thank you!) Today's recipe is for our favourite veggie recipe (and we are vega n, so you know that it's gotta be good to be Top of the Faves, eh? Pretty easy. Pretty flexible. VERY colorful. (or colourful as I usually write it, being a Canadian and all) I make a double recipe and put one in the fridge for the next day if it is also going to be sunny and nice. You could just make a half the recipe if you only want it for one day. Here are some of the vegetables  you might choose to add into the pot: *Aubergine, or eggplant, small-- sliced or chopped *Chickpeas (a can, because you are going to use the juice (aquafaba) as well *Mushrooms (1/2 a little container, any kind you li