Leading a Horse to Water

Last weekend I made the familiar ttrek to Chilliwack to visit my mom.  Only this time my journey was multipurpose.  So I got to moms and said "Put on a warm jacket we are going to a horse show."  Although she was dubious she showed good spirit as we loaded up my car with her walker,

Once at the Mane event, we met up with my peers and Prof.  Sitting next to my mom, I kept hearing words"amazing", fascinating", look at the way their eyes are locking."  As she made these observations, I too was reflecting on the different styles, throughout the day.  I was taken back by the first trainer, and felt threatened by his voice However he left me with an everlasting message...
"I am only asking what I know you are capable of.."
The trainers that followed had a more gentle approach where I could certainly see  trust role modelling, mimicy  and liberty all be used to teach and guide the horses.  These elements are part of my teaching and learning practice, but need to be advanced.
I now am questing the old  phrase "you can lead a horse to water, but you can not make him drink."

Farm Fresh

  

 My mother lives in Chilliwack, and while  I may complain about the travel time for my weekly visits, I ensure that I always come home with baskets full of local fruits and vegetables.  The Fraser Valley has long been known for it's fertile soil and  food production. I hope you have an opportunity to visit one of these farms on your way up to our field trip next week.

I often go to Wisbey's Farms in Chilliwack for vegetables.

In the summer the kids and I pick berries at Krause Brother's Farm; rewarding ourselves with a berry milkshake and a slice of artichoke corn pizza (made on site)  Check it out!

http://www.bcfarmfresh.com/fraser-valley-farm-index.html

What is Thanksgiving without stuffing

Happy Thanksgiving:  

 I went to the farm this week and got my vegetables for our Thanksgiving meal.  I managed to pick up a variety of mushrooms for this recipe.  The first time we had it was around my friend Liz's table.  It has since become a family favorite.  I make it with vege stock and olive oil so it is a great recipe for the vegetarians in my family.

So as you stuff your life full of work, and school, think about the other ingredients that are important to you. 

This weekend I will stuff my life full of hiking, friends (like Liz) and family (and a bit of mushroom stuffing too.)

The recipe for Mushroom Bread Stuffing can be found right here (without reference to butter): Note: The author notes that this stuffing can be cooked inside the bird - any extra can be cooked on the side 1/3 cup olive oil 2 onions, coarsely chopped 2 cloves garlic, finely chopped 3 ribs celery, sliced 2 leeks, trimmed, cleaned and chopped 1 lb.(500g) mushrooms (mixture of wild and cultivated), sliced 10 cups (2.5L) crusty bread, cut into chunks (about 1 lb/500 g) 2 cups turkey or chicken stock or vege stock 1/2 cup fresh parsley, chopped 1/4 cup (50 ml) fresh sage, chopped (1 tbsp/15 ml, dried) 2 tsp. (30 ml) fresh thyme Salt and pepper, to taste Heat oil in large, deep skillet or Dutch oven. Add onions and garlic and cook for a few minutes, until fragrant. Add celery and leeks. Cook gently for 5 minutes, until softened. Add mushrooms and cook until any liquid evaporates. Add bread cubes and combine well. Add chicken stock to moisten. Add herbs and season to taste. Place stuffing in a 3 qt/3L oiled casserole. Cook uncovered for a crusty top, or covered for a more moist texture. Bake in a preheated 325F/160C oven for 30-40 minutes, or until heated thoroughly. When turkey is finished, spoon some juices from the turkey over the stuffing. Makes 8-10 servings. Source: http://life.nationalpost.com/2010/10/01/thanksgiving-classics-from-bonnie-stern/

Trying to focus

I have given you some insight into who I am, my successes and my struggles. My goal is to keep my blog real.  I want to focus and build on the healthy parts of my life and what keeps them there.

Let's start with the food group I belong to.  We created this group last year as a means of getting together, sharing recipes food and food ideas.

At our meeting last week, we met for a coffee to discuss themes for our upcoming events.  I arrived late to find the discussion had turned to the quality of food being served in the cafeteria.  

Not an issue for me...I only send packed lunches so does it matter if a few times a year my son has fries/pizza and an over sized bagel?

I guess it does - childhood obesity is on the rise...could we change our cafeteria, would the kids and families respond?  Well if Jamie Oliver could do it, maybe we could too! http://www.jamieoliver.com/us/foundation/jamies-food-revolution/school-food

Back to reality.  We shared some healthy lunch ideas that are easy and kid friendly...this is what I shared:

Mary's variation of a Pizza pocket

You can make these little pockets ahead.  They freeze really well and can be taken out the night before lunches served hot or cold the next day.  You can by whole wheat pizza dough at many shops and bakeries.
These pockets are inexpensive and it is easy to get the kids involved in making them

My kids lover them - really you can stuff whatever you want in them depends on what you like.  

I make whole wheat pizza dough in my bread maker (I add some flax- just because)

I have  two pans on the go - one for my vegetarian daughter and one for my son 

they both start out the same - saute onions and garlic add herbs and spices

(my kids like cinnamon, and cumin and coriander 

add either lean turkey or vege ground / or a variation of your favorite beans

add grated carrots and some peas

the mixture should be dry

saute a little longer.....add salt pepper or other spice as you like

roll out your pizza dough and cut into rounds - stuff with the mixture and fold over pinching and turning the edges very well.

bake at 400 until golden - you can use an egg wash  if you like them shiny.

Let them cool 

http://www.jamieoliver.com/us/foundation/jamies-food-revolution/school-foodA