Thursday, October 2, 2014

New book a while...

As always, I get nowhere slowly. I have now changed my eating to fully vegan and feel great, but my health tests aren't reflecting that at all. Maybe it hasn't been long enough, who knows. My body is just made for famine- it hangs on to fat no matter what. I won't stop eating this way despite the lack of weight loss because I feel better and its nice to do something good for the planet ie not eating animals and for myself ie not eating fats.

In my parenting life, I so often feel ineffective and unhappy - living with ragers will do that to a person - but at least this way I feel like something I do has an impact, albeit a tiny impact that no one really cares about.

I've started a new book on Conflict Resolution for Hazardous Families. I've taken a great deal of training in conflict resolution in the past years (certified as a mediator and as a conflict coach and a divorce coach) and I've found that a lot of it is presented as if both parties are neurotypical and have a choice in how they react. Well, our kids don't have much choice when their brains are altered by pre-natal exposure to drugs, alcohol and maternal stress hormones, and then the great follow up of neglect, abuse, changing caregivers, and finally - adapting to adoption by strangers. So, their brains are wired for survival through anger and conflict. They may mellow out over time, but it will be a long time - hence - my decision to write a book and follow it up with training for others who want to teach parents how to manage chronic family conflict. I'll keep you posted on my progress.

In the meantime, here's a great recipe from one of my favourite vegan sites: Planeat 
This is a vegan version of eggs benedict - its not something I would normally make - too much work and too complicated for me on a busy morning, but its a good recipe for a brunch or a treat.

Vegan 'Eggs' Benedict

Vegan Hollandaise Sauce
  • 6 pepper corns
  • 1 dried bay leaf
  • 80g silken tofu
  • 125g/4oz vegan margarine
  • 1tsp turmeric
  • 4tbsp white wine vinegar
  • lemon juice, salt and pepper to taste

Scrambled Tofu
  • 1 tbsp olive oil
  • ½ onion
  • ½ cup soya milk
  • 1 block tofu (200g or 250g) crumbled
  • 3 medium vine tomatoes, finely chopped
  • 1 tsp English mustard
  • Salt and freshly ground black pepper

Muffins & Veggie Bacon
  • 1 packet English muffins
  • 1 packet vegan bacon (eg Redwoods)


    Vegan Hollandaise Sauce:
    1. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction.
    2. Put the silken tofu in a food processor with the vinegar reduction.
    3. Gently melt the marg so the solids fall to the bottom of the saucepan.
    4. Add the turmeric and turn the food processor on and slowly pour the marg on to the tofu with the motor still running. The sauce will start to thicken. When only the margarine solids are left, stop.
    5. If the sauce is too thick, add a little hot water.
    6. Season to taste with salt and pepper and a little lemon juice. Set aside to cool.

    Scrambled Tofu:
    1. Fry the onion and garlic on a low heat until soft.
    2. Stir in the flour, followed by the soya milk.
    3. Add the tofu, tomatoes, mustard and stir for 3 mins.

    Muffins & Veggie Bacon:
    1. Slice and toast two muffins and spread lightly with vegan margarine
    2. Grill or fry 4 slices of vegan bacon according to packet instructions

    To serve:
    Plate up two muffin halves on a plate, spoon on scrambled tofu, then top with vegan bacon and a dollop of hollandaise. Serve immediately.
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