Month: January 2017

A GIRL NAMED TESSA

“Our lives are shaped as much by those who leave us as they are by those who stay.  Loss is our legacy.  Insight is our gift.  Memory is our guide.”  Hope Edelman

Last night my son came home from his shift at work wearing a white shirt with a purple basketball wrapped in angel’s wings on the front of the shirt with the number 23 written inside the basketball, the  name “Tessa” written under the basketball  and the word “strength” scrolled down the left hand sleeve.   The grocery store (Fresh Street) where Brendan works supports a basketball tournament dedicated to the memory of a girl named Tessa.  Management bought the shirts from the organizers of the “Tessa Foundation” and employees are allowed to wear the shirt all week in support of  the “Tessa Tournament” coming up next weekend.

Tessa was a girl who, like any other teenager, lived big dreams.  She was talented athletically and a bright girl who loved to learn and more importantly loved life and seemed to blossom in the love of family and friends that surrounded her.  Tessa was a high school student in the school where I work and ironically, I’ve come to know Tessa in death more than I knew Tessa in life.  Tessa had boundless energy and she used this energy to fight the biggest obstacle of her life; Cancer. Sadly she lost the battle January 27th, 2012 at the heartbreaking age of 18.   A life taken in an instant, devastating her family and friends as they faced the challenge of life on this earth without their daughter, granddaughter, sister, girlfriend and friend.

Tessa faced her battle with cancer and ultimately her death like she lived her life, with strength and courage.  It is through this strength and courage that she shaped the lives of so many around her.  Not only friends and family, but people she did not know.  Looking at my son’s shirt last night as he walked through the front door, I was immediately struck with the thought that through death, Tessa has inspired so many people and her spirit still resides with this community in the most special and dedicated way.

Over the years my children have played in several  memorial hockey tournaments.  Like many parents,  I would browse through the Tournament Program and read the article dedicated to the young boy the tournament was named after and take solace and strength in the fact that at that moment my family was healthy and well and moved on to cheering the boys’ team throughout the tournament.  For most of us that is what the tournaments are about, we show up, our children play and then we go on with our lives.  For the parents and family behind these memorial tournaments, they are forever changed by the absence of their loved ones and for a brief moment in time they are able to share their memories and love with their community.

When Tessa left this earth in 2012 my oldest son was 12 years old.  It never occurred to me that he would  join Tessa’s spirit in his quest to help out the impoverished as he applied to his school’s Mission Trip group to join the call to service in the Philippines.   A group of thirty-six students and teachers travelled to the Philippines in March of 2016 to help build shelter, share love and build relationships in a world where the underprivileged are often over-looked.  Tessa’ s mother was also part of the group that went on that trip and part of the funds raised through the “Tessa Foundation” was dedicated to build a house in Tessa’s name.

Like Tessa’s boundless energy as she seemed to know no boundaries; love knows no boundaries.  As I watch my boys grow into young men, I am reminded that there are those who don’t have the luxury of watching their children grow.  I continue to be in awe of those who face the challenge of losing a child as they share the love of their child to enrich their community in the most loving and special way, giving all of us a gift, a gift of humility and hope as we continue to face the challenges in our lives with love and dedication giving us the insight to cherish every day.

Johanne Fraser

Thinking Outside the Box

“One cannot think well, love well, sleep well, if one has not dined well.”  Virginia Woolf

I recently stumbled across a book  “Oh She Glows Every Day” by Toronto’s own Angela Liddon.  This is Angela’s second book and her first book was on the New York Times bestseller’s list.   I am a little behind the scenes because I just heard of Angela Liddon a few months ago.  Her book is plant-based recipes and she is a vegan.  I am not a vegan, however, I have been eating less meat and I rarely eat red meat, mostly chicken  and fish.  Cooking has been a chore for me lately and that’s not like me as I love to cook.  The truth be told, I am totally bored, apathetic and disengaged with cooking.  I like to get a healthy dose of vegetables in my diet but I run out of ideas for cooking veggies and I am extremely bored of salads.  A friend of mine started posting her daily new creations from “Oh She Glows” on instagram and her posts caught my interest.  After gazing through Angela’s book at the local Costco, I bought the recipe book and began cooking and thinking outside the box.  Plant based cooking will be a challenge in my house as I live amongst definite carnivores.  My oldest son is taking a foods class in school and during a presentation about vegan food, he and his buddies chanted “Vegans aren’t right” to the bewilderment of his teacher.  Of course my youngest, well he thinks vegetables will poison him and my husband….he likes his meat but open to the concept of not eating as much meat, but he has a long way to go to being “open minded”.   Below I am sharing Angela’s “Oh Em Gee Veggie Burgers from “Oh She Glows Every Day”. Click here to go Angela’s blog where she shares many recipes and enlightens us with her genuine and authentic soul.  Oh She Glows Blog

Oh Em Gee Veggie Burgers

Ingredients:

For the burgers:
  • 1 1/4 pounds (565 g) sweet potato or butternut squash (2 cups of  sweet potato or butternut squash)
  • 1 tablespoon plus 2 teaspoons (25 mL) extra-virgin olive oil
  • 1 cup (100 g) walnuts, finely chopped, or 1/2 cup (75 g) hulled sunflower or pepita seeds
  • 2/3 cup (95 g) finely chopped onion
  • 3 tablespoons (45 mL) minced garlic (6 or 7 large cloves)
  • Two (14-ounce/398 mL) cans black beans, drained and rinsed
  • 2 to 3 tablespoons (14 to 21 g) 9-Spice Mix (p. 258, Oh She Glows Every Day) or this one, to taste
  • 1/4 to 1/2 teaspoon fine sea salt, or to taste
  • 1/4 cup (8 g) lightly packed fresh flat-leaf parsley, finely chopped
  • 1/3 cup (75 mL) Easy Barbecue Sauce (p. 255), or store-bought
  • 1 cup (70 g) spelt bread crumbs or breadcrumbs of your choice
  • 2 tablespoons (17 g) gluten-free oat flour
Topping suggestions:
  • Homemade Vegan Mayo (p. 269) or this one, or store-bought
  • Easy Barbecue Sauce (p. 255), or store-bought
  • Sliced avocado
  • Sliced red onion
  • Sliced tomato

Directions:

  1. Preheat the oven to 375°F (190°C). Line an extra-large baking sheet with parchment paper.
  2. Peel the sweet potato and cut it into 1/2-inch cubes. You should have about 4 cups. Spread the cubes over the baking sheet and toss with 1 tablespoon of oil. Season with salt. Roast for 15 minutes, then flip and roast for 15 to 20 minutes more, until fork-tender.
  3. In a large skillet, toast the chopped walnuts over medium heat for 5 to 6 minutes, until fragrant and lightly golden. Transfer the walnuts to an extra-large bowl (trust me when I say extra-large as there is a lot of dough to mix).
  4. In the skillet, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic, stir to combine, and sauté for 3 to 5 minutes, until softened. Transfer to the bowl with the walnuts.
  5. In a food processor, pulse the beans until you have a mixture of bean paste, chopped beans, and fully intact beans. Be careful not to overprocess them, as you still want a bit of texture. Transfer the beans to the bowl. (You can also mash by hand if necessary.)
  6. Measure out 2 lightly packed cups of the roasted sweet potato and transfer to the large bowl. With a fork, mash the potato into the other ingredients in the bowl until the potato is almost smooth.
  7. Add the 9-Spice Mix, salt, parsley, barbecue sauce, bread crumbs, and oat flour to the bowl. Stir until thoroughly combined. You can knead the dough together with your hands if that’s easier, or just keep stirring (it’s a great arm workout!). Taste and adjust the seasonings, if desired.
  8. Scoop a heaping 1/3 cup of the dough and shape it into a round, uniform patty, packing it tightly as you rotate the patty in your hands. Place the patty on the lined baking sheet. Repeat to make 11 or 12 patties total, setting them at least an inch apart.
  9. Bake for 15 minutes at 375°F (190°C), gently flip with a spatula, and bake for 10 to 20 minutes more, until firm and lightly golden. Cool on a cooling rack for about 10 minutes before serving (this helps them firm up). Serve the patty in a bun along with your desired toppings. We love the combo of vegan mayo, BBQ sauce, avocado, lettuce, and tomato!
  10. Let any leftover patties cool completely before storing in an airtight container in the fridge for up to 3 days. You can also wrap the patties individually in aluminum foil, place in a freezer bag with the air sucked out, and freeze for 3 to 4 weeks. Thaw completely on the counter or in the fridge before reheating in a greased skillet over medium-high heat for a few minutes on each side.

Tips:

  • Tip You will need 2 cups of roasted sweet potato (or butternut squash) for this burger recipe. Any leftover roasted potato or squash can be served alongside the burgers, so feel free to make extra.
  • Make it gluten-free Use gluten-free bread crumbs instead of spelt bread crumbs.
  • Make it nut-free Use hulled sunflower seeds or pepita seeds instead of walnuts.
  • Make it kid-friendly Shape small patties and serve them on slider buns. They are the perfect size for precious hands! You may also consider reducing the spice mix slightly depending on how much your kids enjoy spice.