Gentle Thanks

By Pam Hadder

Thanksgiving has come and gone in a blur of autumn leaves and cool, smokey air.  This year was a particularly fast-forward experience as I continue to fight for space in my life to accommodate my three loves: art, music and the written word.

Other challenges... I am a vegan among omnivores, and I have a very small war-time house - the solution was to cook it all vegan, with the exception of the traditional turkey and gravy, and keep it buffet style!  I just love cooking for a big mess-hall size crowd - I guess the attraction for me is that it accentuates that feeling of community and abundance! Maybe one day I'll have a big kitchen and an expansive dining area where my grandiose culinary imaginations can be unleashed without me feeling like a novice tight rope performer...once false step and... lol

This year I served (all vegan): mashed potatoes, mixed root vegetable bake, dressing, cranberry sauce, mushroom gravy, lentil loaf, spelt berry salad, strawberry spinach salad, multigrain baguettes, assorted pickles and olives; and pumpkin pie with a ginger snap crust and cashew cream topping - oh, and lots of lovely vino, of course! I must say, the feast was tremendously appreciated by everyone, and I had fun preparing it all.

I was a little surprised at how fast the lentil loaf got devoured - I must admit I was hoping for leftovers for Monday's lunch!  And due to requests for the lentil loaf recipe, I am posting it, along with my recipe for mushroom gravy. I hope you will try these great, easy recipes and enjoy them with those who are near and dear to you xoxo.

Holiday Lentil Loaf

Ingredients:
2/3 cup green lentils (uncooked measure)
1 cup finely chopped cooking onion
2 tsp. olive oil
2 cloves minced garlic
2 tsp. summer savory
Freshly ground black pepper, to taste
1 Tbsp. flour
1 tsp. tamari or soy sauce
3/4 cup tomato sauce
3/4 cup finely crumbled multi-grain bread (I use Squirrel Bread)
3/4 finely chopped walnuts (or other favourite nuts)
2 tsp. vegan margarine

Method:

Preheat oven to 350 degrees Fahrenheit. Rinse and clean the lentils; place in a medium pot with about 4-5 inches of water covering them.  Bring to a boil over medium heat; reduce heat and simmer for 25-30 minutes - lentils are ready when they can be easily squished with the back of a spoon; try testing a couple on a small plate if you are not sure of done-ness :)  Drain the lentils well, and set aside.

Meanwhile, heat the oil in a medium non-stick skillet and saute the onion over med-high heat.  When onions are clear and softened, stir in the garlic and cook a few more minutes. Reduce the heat to medium and stir in the flour, seasonings and soy, cooking a few more minutes; stirring constantly.  Then add in the tomato sauce and stir to combine and heat through (about 5 minutes more).  

Combine the cooked lentils, crumbled bread, nuts and tomato sauce mixture in a medium bowl and stir well to combine.  Butter a Pyrex loaf pan with the vegan margarine, and spoon the loaf mixture into the pan; packing it down slightly.  Place loaf in the oven, uncovered, and bake for 25-35 minutes.

Variation: Substitute Italian seasoning mix for the summer savory, and make a topping sauce using 1/3 cup ketchup, 1 Tbsp. brown sugar, 1/2 tsp. dry mustard and a dash of dried crushed red chilies.  Spoon this over the loaf in the pan before baking - great sweet barbecue flavour!

Mushroom Gravy

Ingredients:
3/4 cup of your favourite mushrooms: crimini, morel and shitake are particularly delicious, but white button are fine too :)
1 medium onion, diced finely

1/4 cup vegan margarine, or olive oil

1/4 cup flour

3 cups vegetable stock

1/2 tsp. sea salt

1 tsp. soy sauce

1 tsp. freshly ground black pepper

2 tsp. summer savory or poultry seasoning

Method:
Melt the margarine in a medium non-stick skillet over medium-high heat. Saute the mushrooms and onions.  When mushrooms are golden brown, and onion is translucent in appearance, stir in the flour, soy, salt, pepper and seasonings.  Stir continuously for 4-5 minutes, and then gradually add in the veg broth.  Bring to a boil, stirring constantly, then reduce heat and cover until serving time.  Delicious with lentil loaf, and on mashed potatoes and dressing :)

Green! Green! Green!

Apparently green is the new black... January is the traditional time for reflection, renewal of purpose and tied in with that are all of the resolutions for improved health and fitness. It's all good!

Buzzword = KALE!

Wondering if any of you have tried Kale Chips? A bit of buzz among my fitness connections on this one... will have to try it out. I am thinking it may go the way of yams and yam fries in my house -- can't fill the void now that my kids have developed the taste for the healthy, oven baked french fry replacement - hard to squirrel away a few to take for lunch the next day; actually impossible :) Anyway, I love kale and I am thinking this could be a nice, quick and healthy side to a meal of baked pickerel (walleye) mmmmm...

I first got into kale one winter when I began to have problems with nose bleeds. I suspected they were are result of the dry, cold winter (it was December) but I had never had nose bleeds before, and they kept on starting up (a tad inconvenient at work, and a bit scary for me personally), and so I went to see my doctor as a precaution. She advised me to increase my intake of dark leafy greens to get more Vitamin K - an important nutrient for blood clotting. A week or so of adding spinach and kale to my daily diet and voila, no nose bleeds since (over three years).

So that was my introduction to kale. I would stir fry it in a small amount of olive oil, season with sea salt and pepper and splash with a bit of wine vinegar for variety. I also incorporated chopped kale in place of beet greens in my borscht (the beet greens were not nice in the store at that time of year). For those of you unfamiliar with kale, it is slightly rubbery in texture as compared to spinach greens, and the taste is very mild; slightly cabbage-y.

While comparing kale chip recipes online, I also found a great, free nutritional analysis site where you can look at different foods. What I like about this site is that it functions quickly and also provides values for the raw food, versus cooked variations. ((http://www.nutritiondata.self.com/)) Check it out!

Kale Chips

Ingredients:
6-8 ounce bunch of fresh kale
1 Tbsp. olive oil
Salt to taste
1 Tbsp. apple cider or red wine vinegar

Method:
Preheat your oven to 350 degrees. Wash kale and separate leaves into 2-1/2" morsels ("chip" sized!). Dry kale thoroughly on paper towels or in a salad spinner. Place kale in a large Ziploc bag, add in the oil and gently toss and massage the kale pieces through the bag to evenly distribute the oil. Place the leaves in a baking dish and distribute so that all leaves are exposed evenly. Bake for 25-35 minutes, depending on desired crispness.

Sprinkle baked chips with salt (and pepper, if desired) and a splash of apple cider vinegar. Hope you will try and enjoy xo!

Thank You! Thank You!

The last few days have been amazing! Summer-like temps sure have helped to take the pressure off -- and what a treat for all those out visiting for the Thanksgiving long weekend; the leaves are copper, gold and russet and we have been treated to some incredibly beautiful sunrises and sunsets - WOW :)

Abundant Goodness
I am "recovering" today after a wonderful house-full of family and friends yesterday -- good time was had by all and there is still so much turkey, trimmings etc left today. Whoa! Back to Atkins style eating plan this week, that's for sure! Can only hide in the stretchy pants for so long LOL! Actually -- feeling energized and smiling to myself at the fun we shared. A surprise treat to see my oldest Sister and her hubby -- they drove over two hours to join our festivities; so awesome!

Mmmm...
While I am reflecting on the joys of traditional foods and great company, here is my acorn squash recipe for you to enjoy in moderation ((Oh yeah... really high fat, but so tasty!!)).

I received this recipe from a girlfriend a number of years ago -- I was told the source was the famous Best of Bridge recipe book series. I couldn't believe how incredible it tasted -- very addicting, so I only make it every other Thanksgiving. Hope you will try and enjoy this fall or winter when you have a house full of guests. It freezes well too, so if you have better self control than my family, you could easily make one recipe and portion it out for a few "treat meals" over the winter months.

Can't Believe This is Squash!!!

1 large acorn squash
1 large cooking onion
3/4 cup butter ((divided use))
salt and pepper to taste
1 can Campbell's cream of chicken soup
1 cup sour cream ((full fat or reduced fat))
1 cup coarsely grated carrot
1 package Stove Top Stuffing for turkey ((or chicken))

Method:
Saute the onion in 1/4 cup of the butter until tender and clear - do not brown. Meanwhile bake or microwave the squash -- to bake, cut in half, scoop out seeds and place squash cut-side down on a foil lined baking sheet or roasting pan; bake at 350 degrees Fahrenheit for approximately 40 minutes -- squash will be easily pierced with a sharp knife when tender. To microwave, cut in half, scoop out seeds and place face down on a microwaveable platter. Cook on high for approximately 7-8 minutes; allow to stand for 5 minutes.

Once squash is cool enough to handle, cut halves in eighths and cut flesh away from the rind. Cube and set into a 3 quart baking dish. Stir in sauteed onion, carrots, sour cream and soup; add dash of salt and pepper and stir well to combine all ingredients in your baking dish.

Combine remaining 1/2 cup of butter with the package of Stove Top stuffing. Spread this mixture over top of the squash mix in your baking dish. Pat down slightly. Bake at 350 degrees Fahrenheit, uncovered for 40 minutes. Top should be golden brown. To keep warm until serving time, reduce heat to 150 degrees, cover with foil to maintain moisture.

You will just go "mmmmmmm..... Oh my God...mmmm...." when this hits your taste buds - guaranteed! Hope you will try and enjoy in the best of health; xo!

May 24, 2010

Soggy, Sunny, Windy -- Holiday Survival
Well this was supposed to be the hottest May long weekend in Canadian history -- but we had some pretty changeable weather and although the temps were pretty pleasant, it did not reach the high 20's Celsius that was predicted. It was definitely one of those weekends where you had to be prepared for just about anything, in terms of dressing for the weather! My "girls' camping weekend" was fun, nonetheless, but we had to keep improvising our plans and acting on the fly :) Good thing I am a bit of a daredevil...

Yes, I Might be Losing It...
Tonight I am waiting for the rain to let up a bit so I can get out for a short walk. I am feeling a bit cooped up after a 3+ hour ride home from our campsite today. We did stop for coffee/water/snacks and a stretch, but it still was a bit less active than my typical day. I have been using the Lose It app on my iPhone and finding it is a great way to keep my honesty alive in the ongoing quest to balance work, children, nutrition and activity. If you are unfamiliar with Lose It and have similar goals to mine, you may find this app to be a great help.

Lose It is free (yay!) and allows great personalization/flexibility. It is easy to set up and use the tool to monitor your weight loss goals and to balance food intake with activity. Another great feature is that is doesn't only track calories, it tracks nutritional balance also: fats, protein, carbohydrates, sodium, fibre etc. You set your course and enter your daily food and exercise while ensuring you do it in a healthy way -- it's that simple. You can also set up Lose It to prompt you at specific times of the day; for example I have a personal default set to msg me if I don't enter my food by 8 p.m. each day.

Similar to Weight Watchers, I am enjoying the flexibility of eating from a wide variety of food groups as long as I manage my portion size and/or "earn" additional food intake daily with activity, but no lost time sitting thru meetings or embarrassing public weigh-ins!

Beeting Boredom
Let's be honest -- I love food: preparing food, trying new things and keeping my meals balanced and healthy. Food and dining are an art in my view, and are a daily priority. Lately, I have been looking for ways to include one of my favourite root vegetables: beets.

I have enjoyed crab cakes in a local restaurant chain that come served on a luscious burgundy bed of thinly grated spirals of raw beets. I am not sure how they make this "beet spaghetti", but one of my girlfriends has told me they must use a Madeleine-style grater. Once I get the scoop, I will share...

Until this fairly recent discovery of raw shredded beets, I have always eaten beets in cooked form -- in borscht, in my root vegetable bake, in pickled form or as whole steamed baby beets (including the tender stem and tops/greens).

Last week while reading an issue of Blush in the doctor's office, I found a great cupcake recipe that contains -- you guessed it -- beet puree! The thought was, similar to carrot cake, you can tip the scale toward health by incorporating some hidden veg in a chocolate cupcake. Here is the recipe -- hope you will try and let me know what you think. xo

Beet These Chocolate Cupcakes

Ingredients:
2 ounces - 60 g dark chocolate
1/2 cup - 125 mL unsalted butter
1 cup - 250 mL unbleached, all purpose flour
3/4 tsp. - 4 mL baking soda
1/4 tsp. - 1 mL each of baking powder and sea salt
3/4 cup - 180 mL lightly packed brown sugar
1 large egg
1/2 tsp. - 2 mL vanilla extract
1 cup beet puree

Yield: 12 cupcakes

To make the beet puree, boil or roast unpeeled beets until tender. Peel the beets after cooking -- cooking with the skin keeps the beets from bleeding out all of the lovely purple colour. Buzz in a blender or food processor until finely chopped. A slightly chunky texture is preferred for this recipe over baby-food-smooth!

Line muffin tins with paper cups and preheat your oven to 375 degrees Fahrenheit/190 Celcius. Melt the chocolate in a double boiler or microwave, stirring in 2 Tbsp of the butter as the chocolate begins to soften. Set aside to cool slightly.

Combine flour with soda, baking powder, and salt. In a separate bowl, cream the remaining butter with sugar, egg and vanilla. Add beet puree and then the cooled chocolate. Gradually add in the flour mix.

Divide the batter among the muffin cups and bake for about 30 minutes -- a toothpick inserted in the center of a muffin will come out clean. Cool in tin for five minutes, then turn out to cool completely. Ice with your favourite cream cheese or chocolate frosting or try the Tangy Icing recipe, below.

Tangy Icing Recipe:

Beat 4 ounces spreadable cream cheese with 1 Tbsp. of softened butter and 1/2 tsp. vanilla extract. Gradually beat in 1/2 cup of sifted icing sugar, stirring until smooth and creamy. Spread evenly over cooled cupcakes.

Note: 278 calories per cupcake, 2g protein, 14 g fat (0g saturated fat), 26g carbohydrate, 1g fibre and 171g sodium -- data for you Lose It App :)

May 15, 2010

Purposeful Living
Do you ever get so caught up in "doing" that you forget what you're doing it for? The last couple of months have been a total blur for me. Somewhere in that blur, there were birthdays, meetings, workout days, kid's events etc. -- some dry stuff and some really wonderful stuff, but looking back I am wondering if I was chewing without tasting!

Does Bionic Woman feel more deeply?
Better, stronger, faster - we continue to push and push and push. I can be a real workhorse - competitive, strong of mind and body and with exacting quality standards. But this applies more to my working life - do I approach my personal goals with the same drive and passion? Like so many women, I think it sneaks up on us and our dearest needs, hopes and desires slowly slip away from us like a receding tide. Chewing without tasting, looking versus seeing; "being there" versus true connection with others and with environments. If I am so omnipotent, why don't I feel wonder and joy at the same epic scale???

One thousand needles!
Sometimes it takes a physical twinge (or two, or three!) to jolt the mind and body back to attention and attentiveness. There can be a robotic separation of self when when we get caught up in "doing" rather than truly living and experiencing; using all of our senses. My mini-awakening came yesterday when I went for treatment of leg veins. A medical procedure to kill off varicose veins with a painful series of injections. The physician was experienced and quick with a needle, but the process was much more extensive than I imagined it would be. Like an explosion of glass embedding my tender skin, when we had reached the half-way point, I thought "What on earth have I got myself into?" I likely had fifty or so injections, but it felt like a thousand, a million - my nerve endings on fire with pain.

Nourishment
So, they wrapped me up -- I am bandaged from ankle to groin on both legs and my best friend was waiting for me in the waiting room. You have to walk, albeit gently for about 30-45 minutes after this treatment; so we went to a city park. The May air was moist and fragrant; the sun, benevolent and restorative. I was already willing my body to heal, to feel the promise through the pain. My little wake up call came in all of those rapid-fire injections -- I am so fortunate, I am in possession of these amazing gifts and abilities; I am willing myself to soar and I am committed to my self-care above all things.

When we are fully engaged in our self-care we reap the benefits many times over and the quality of our experience can then over-spill to all others we touch -- AND we truly are able to touch others, because we are really connecting; not just buzzing by.

January 23, 2010

Weekend Musings
Almost one week under my belt - well on my way to losing the extra inches I have packed on. Celebrated a bit today by buying a fabulous, reversible Betsy Johnson belt -- black patent on one side with a touch of leopard on the reverse.

I am feeling much better having cut out the sugar! I find the Atkins style of eating not only a great way to lose/maintain weight, but I feel less sluggish both physically and mentally-- like flipping the "ON" switch, you know?

My chest is a bit sore from Friday's work out -- but the sore back that I suffered with starting last Saturday seems to be gone. I think it was hormonal, because I didn't do anything (some sort of extreme exertion, that is...) to trigger it. It was scary because I could barely walk. I missed Monday and Wednesday workouts to allow my body time to rest. I am looking forward to going out to the museum with my son tomorrow -- his love of science reminds me so much of my dad.

Missing you Dad xo

September 8, 2009

Clouds in my coffee
It's a bittersweet thing, the first touch of autumn - especially when the days still feel so summery. Damn it! I still want to wear my white leather pumps and high-heeled Crocs -- I like to take my recycling out in my bare feet and not have to wear anything with sleeves!

Long distance loving?
Summer is my first love, my true love - that breathtakingly blue-eyed special someone I searched for and now that I've found that sweet somebody who is my ideal, I don't want to blink, breathe or move! Autumn, on the other hand, is like the loving older sister that makes you cookies and takes you for coffee when your heart's delight gets transferred to New Zealand or some other far off (and sunny) place!

Nourish your body; bolster your ego
Well, as low as you might feel as the days get shorter and your golden amour has less and less warmth to share with you, take care of your body and soul by eating well. Today I am sharing my healthy, energizing Thai Tuna Salad recipe with you - summer will come again and I am sure, once tried, you will enjoy this meal over and over again as well.

Thai Tuna Salad

1 can of chunk white tuna (120 g size), drained
2 Tbsp. full fat mayonnaise
1 tsp. sesame oil
2 cups shredded romaine or other favorite salad greens
crushed, dried chilies, to taste - a sprinkling will suffice
Optional-- a few salted cashews as a garnish

Place the tuna in a small bowl, break up with a fork and gently toss with oil and chilies. Rinse and dry the romaine, tearing it into bite-size chunks. Arrange the romaine in an individual salad bowl or on a medium-size plate. Top with tuna, then mayo and add a few cashews, if desired. Dig in!

Serves one

September 4, 2009

Poplars, Woodsmoke & Stars!
I am so looking forward camping with "the girls" this weekend! As much as I love spending time with my kids (they inspire and enrich every day, every moment of my life!), there is much to be said about female bonding time such as this. We love our organization, our neatness, our multi-tasking super stardom, our downtime and savouring our food and beverage! It is a time to laugh, to re-charge and to dream.

Here is my recipe for a healthy, easy tuna ball that can be made in advance for an energizing and sustaining weekend (or anytime!) snack. I hope your long weekend is coloured with brilliant memories - mine will be shades of baby blue, molten orange and moss green.

Pam's Tuna Veggie Ball

1 can of chunk white tuna, drained and flaked
3 Tbsp. whole fat mayonnaise
Crushed red chilies, to taste (about 1/2 tsp.)
Dash of coarse ground black pepper
1/2 tsp. dried dill weed
1 tsp. dry mustard
1 Tbsp. sweet green relish
1/4 medium sized red bell pepper, minced
1/4 medium sized red onion, minced
6-8 mini carrots, finely grated
1 rib of celery, minced

*for garnish: 10 pretzels, crushed or 1/4 cup chopped pecans

Combine all ingredients except the pretzels/nuts, mixing well. Chill overnight. At serving time, roll in crushed pretzels or chopped pecans. Serve with your favorite bread, crackers or crudites.

NOTE: I often make this in my food processor when I am in a hurry - saves a lot of time chopping, shredding! This recipe can also be made with canned crabmeat or sockeye salmon for variety. Trying adding in or substituting items with your favourite condiments and vegetables -- i.e sundried tomatoes, mustard pickles...

September 2, 2009

Sunshine for the Soul
Now that September is here we are experiencing unseasonably warm temps and mosquitoes the size of house flies are making an appearance - LOVE that heat, but hold the bugs!

On the work scene, we are starting to see some progress with accounts moving forward after a period of indecisiveness and crippling frugality - needless to say, this is like finding a pristine pool of water in a desert!

Celebrate the last few days of summer and the first signs of economic recovery by making my Sunshine Salad (recipe follows) - it's easy and different and combines local greens with lime, buttery avocado and zesty grapefruit. Sure to leave a great taste in your mouth!

SUNSHINE SALAD

Salad :
2 sectioned pink grapefruits with membranes removed
1 large avocado, sliced
1/2 small red onion, sliced paper thin
6 cups mesclan or your favorite salad greens
2 tsp. poppy seed, toasted

Dressing:
1/3 cup grapefruit juice
zest of one lime
dash salt
2 Tbsp. virgin olive oil
1/2 tsp. cumin
1 tsp. liquid honey

Combine in a container with a tight fitting lid and shake well - can be made ahead and refrigerated until needed. At serving time, toss greens, grapefruit and onion with dressing; arrange avocado on top and sprinkle with toasted poppy seeds. Great with BBQ pork, steak or chicken. Try substituting oranges if you are unable to purchase nice grapefruits, or for a slightly sweeter version.

August 30, 2009

Transitions
Although I hate to see summer on the wane, I always get a renewed boost of energy in late August when the air gets cool and faintly smoky in at dusk. Taking advantage of this state, I baked up a storm this weekend: banana bread, sugar-free peanut butter cookies, healthy bran muffins and (my son's favorite) ginger snaps. Mmmm...

There is something so satisfying about filling your home with good things you have made with love and your own hands. Maybe this urge to create is due in part to the back to school push. I have always enjoyed the excitement of new beginnings that the fall brings - it's knowing that new opportunities and challenges are right around the corner.

Like many others, I am so weary of hearing about the "economic slowdown". At some point we all need to look in the rear view mirror and realize that those issues are so far behind us that we can no longer see them clearly. What are you missing that is right in front of you, and what have you overlooked because you were focused too dearly on past events that you are powerless to change?

Tonight as I prepare for the busy work week ahead, I am thinking of what I can do to move beyond the speed bumps around me with positive energy and joy-filled purpose. What can I do to ensure that I put the same love and care into my interactions with others as I do with my family's favourite foods? I have seen first hand how small things can have a huge impact; how sometimes they make or break/tip the balance, but it is easy to get discouraged when there is so much negative speak out there!

What are your goals for this transitional time? How do you stay positive and focused on what matters? Want to bake something quick, easy and healthy while you ponder? Here is my recipe for sugar-free peanut butter cookies - hope you will enjoy!

SUGAR-FREE PEANUT BUTTER COOKIES

1 cup smooth peanut butter
1/2 cup Splenda
1 large egg
1/2 tsp. vanilla extract
tiny pinch of sea salt
Optional: a few salted peanuts or chocolate chips

DIRECTIONS:
Preheat your oven to 350 degrees Fahrenheit. Measure out all ingredients into a medium bowl and mix together thoroughly. Take rounded teaspoonfuls of the batter, roll into balls and place two inches apart on insulated aluminum cookie trays (no need to grease sheets). Flatten each ball slightly with the palm of your hand and make a small dimple in the top of each cookie. Place a peanut or chocolate chip on top of each cookie. Bake in oven for 10 minutes, until firm and slightly golden - watch carefully so as not to scorch as these over bake very quickly.

Yield: 16- 18 cookies, 4-5 grams of carbohydrate per