The task of determining who will win one of the four Awards being presented at this year’s 2017 National Mompreneurs® Conference will now be left up to an expert panel of judges. The winner will be chosen based on a select set of criteria for each award including track record of success; product innovation of business idea; growth potential and scalability; revenue; inspiration to others; and impact on the community.
Nutrition Bites empowers others with practical skills, such as cooking lessons and mindful eating workshops, to become more confident in their daily health choices. The company recently launched Growing Up Healthy Seed to Fork Kits, an affordable food literacy activity for all ages and stages. It teaches the connections between growing food at home and cooking fresh ingredients while encouraging healthy eating. Conceived by Sandra, this social enterprise started in response to the confusing and contradictory health messages constantly facing consumers. Sandra is excited to be a Mompreneur Top Finalist. “It recognizes my hard work and efforts in my first years of business but also shares my passion and story. I hope it encourages other women and our daughters to design their dream jobs!”
The 2017 Mompreneur® Awards presented by TruShield Insurance will be handed out at The 2017 National Mompreneurs® Conference taking place over 2 days during International Women’s Day Weekend, Friday, March 3rd, and Saturday March 4th 2017. The conference will take place at the Sheraton Airport Hotel & Conference Centre – 801 Dixon Rd, Toronto, ON.
OHEA congratulates Sandra on her passion, commitment and nomination and wishes her all the best at the The 2017 National Mompreneurs® Conference.
On January 5th, 2017 the campus of Brescia University College in London, Ontario was packed with students from across the country. This year the Association of Canadian Human Ecology Students’ (ACHES) Conference was held by the Students’ Human Ecology Association (SHEA) from January 4th to January 8th. This annual conference allows interactions between Human Ecology and Home Economic students across Canada, to promote a national unity and development for the profession.
The title ACHES stands for a formal grouping of representatives from Canadian universities and colleges offering programs in Human Ecology, Home Economics, Home Economics Education and other related courses. This formal grouping of representatives comes together once a year at the ACHES conferences organized by each university in turn. This year forty-nine students from Brescia University College, Ryerson University, University of Manitoba, University of Alberta and the Universitie de Moncton participated in the annual conference. Twenty-seven of those students came from out-of-town.
The theme of this year’s conference was “Becoming Agents of Change.” Students going on to graduate from university or college face numerous challenges in the current economic and social environments, including the loss of value for the family home, food skills and basic skills such as managing personal finances. With such challenges in mind, this conference enabled delegates to think critically about the challenges they face, and become inspired to make a positive change for a better ‘tomorrow’.
The annual ACHES conference brings together Human Ecology students from across Canada, providing them the ability to network as well as learn from professionals with a variety of backgrounds and accomplishments. Speakers chosen were from diverse backgrounds and spanned across the topics of Human Ecology. Topics included food insecurity, family structure, socio-economic status and attainment of education, health at every size, sustainable architecture, and professional associations within Ontario.
While the schedule was packed with fun activities between speakers, here are a few key aspects that attendees were able to experience. Delegates enjoyed the opportunity of engaging with the London community through tours of the Labatt brewery and Youth Opportunities Unlimited (YOU). These activities allowed insight into two unique aspects of Human Ecology and the history of London. The Conference Committee had the opportunity to partner with SHEA’s Faculty Advisor and Professional Home Economist Lucyna Mahood to participate in a food lab demonstration. Delegates had the unique experience of working in a food lab within Brescia while preparing fun and tasty recipes. Finally, a social connection was fostered between all attending delegates and the conference committee through delegate dinners and the annual gift exchange on the final evening.
On Friday, January 6th professionals in the London area had the opportunity to engage with students. A professional networking event was hosted in partnership with the London Home Economics Association (LHEA) and the Ontario Home Economics Association (OHEA). The ACHES Conference was fortunate to have these two associations sponsor the event. OHEA also donated cookbooks, which were used in a raffle event to help fund the conference.
The Conference Committee would like to thank OHEA, LHEA, the Canadian Home Economics Foundation (CHEF), the Brescia University College Students’ Council (BUCSC), Lucyna Mahood and Gladys Ylimaki, MadMatters, Sandra Venneri, and SHEA and their fundraising directors for funding the conference. They would also like to thank Eat-Well Canola, Jason Eaton, WOW Butter, The Original Cakerie, Nutrition Bites, Epicure, CHEF, OHEA, Shelley Smellys, and Grocery Checkout for their in-kind donations. The conference would not have been as successful without their contribution and generosity.
The 2018 ACHES Conference will be hosted in Moncton, New Brunswick by the Universitie de Moncton. The Conference Committee looks forward to attending and encouraging more students to explore the profession. Through the Committee’s diligent work in securing funds, the 2017 ACHES Conference is being devoted to aiding Human Ecology students in the future to attend conferences. We hope this allows the development of a passion for the profession and enables students to advance their professional network.
“Overall, I enjoyed every moment of my time in London. Everyone was very welcoming and warm. From networking with all the delegates (and hosts), I am confident that the next generation of Human Ecologists will make a significant change in the world.” 2017 ACHES Attendee
“I really loved going to the conference. It lit a fire inside me and I definitely left feeling inspired.” 2017 ACHES Attendee
2017 ACHES Conference Committee: Hillary Stevenson, Rachelle Provost, Leah Mete, Rebecca Hartley, Brittany Van Bree, Angela Piaskoski, and Ranuri Kandumulla
Anna's Swedish Semla Buns - a little taste of heaven
The SEMLA bun plays a big role in the Swedish and Scandinavian *FIKA culture.
The peak of Semla season is Shrove Tuesday. This year, 2017, Shrove Tuesday falls on February 28, and it would be hard to locate a swede that does not indulge in a Semla bun on this day.
Some cafes serves semla buns from January- Easter, other ones are stricter and serves it only the week of Shrove Tuesday or even only on Shrove Tuesday.
Beaches Bakeshop, a swedish cafe in Toronto, serves the famous bun from now until Easter!
The history behind this bun was developed a long time ago…It was when Sweden was a small Kingdom. The King of this Kingdom announced a competition and the prize was the Princess' hand. Whoever baked the best bun would marry the princess of the Kingdom. A young soldier was madly in love with the princess and saw his chance. He found the best quality butter, flour, almond, cream, cardamom and came up with the Semla bun. He baked a sweet yeast bun, cut off the top, hollowed out the bun and filled it with scrumptious almond paste. He then whipped the cream, placed it on top of the almond paste and finally placed the “lid” back on the cream. It makes for a very tasty pastry and so pretty!
The name Semla stems from the latin noun for the finest wheat flour, which is Simila:
Nounsimila f (genitive similae); first declension
*Fika is a word used widely among swedes when describing a sit down coffee or tea break. You ask a friend or co worker to have a fika. Does not have to be very formal just a get together, catch up but always sitting down!
If you have never tried a Semla bun, make the trip to the East End of Toronto to the Beaches Bakeshop & Cafe. You won't be dissapointed!
Anna Tvinnereim, P.H.Ec., is the owner of Beaches Bakeshop & Cafe’ (900 Kingston Road, Toronto, 416- 686- 2391)
For more delicious Swedish treats, follow the Beaches Bakeshop & Cafe on Facebook, Twitter and Instagram
Cracked Pepper and Horseradish–Crusted Oven Roast with Easy Pan Gravy
Joyce Parslow, PHEc (with permission from Canada Beef)
Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.
“The horseradish and cracked pepper crust makes something simple seem special. Use any roast labelled an ‘oven roast’ by Canada Beef, such as tenderloin, prime rib, strip loin, top sirloin or outside round. To crack the peppercorns, place them in a sturdy plastic freezer bag and crush with the back of a heavy skillet or hammer.” --Joyce
1/3 cup (80 mL) prepared horseradish
3 Tbsp (45 mL) cracked multicoloured peppercorns
1 tsp (5 mL) coarse salt
3 lb (1.5 kg) beef oven roast (any variety)
Gravy (makes 2 cups/500 mL)
1/2 cup (125 mL) Canadian VQA dry red wine
2 cups (500 mL) low sodium beef broth
4 sprigs fresh thyme
1–2 Tbsp (15–30 mL) heavy cream
1 Tbsp (15 mL) cornstarch (optional)
1 Tbsp (15 mL) cold water (optional)
Salt and pepper to taste
1. Preheat oven to 450°F (230°C).
2. Combine horseradish, peppercorns and coarse salt; rub all over roast. Place fat side up on a rack in a shallow roasting pan. Insert oven-safe meat thermometer into centre of roast (try a programmable thermometer).
3. Oven-sear for 10 minutes. Reduce heat to 275°F (140°C) and cook uncovered. For medium doneness, cook until thermometer reads 145°F (63°C), about 1 1/2 hours. Remove roast and place on cutting board; cover loosely with foil for 20 to 30 minutes.
4. To make the gravy, place roasting pan over medium-high heat and pour in red wine; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Cook until reduced by half. Stir in broth and add thyme; simmer for 5 minutes. Strain out bits and return liquid to pan. Heat through and finish with cream, to taste. If desired, thicken by stirring in a mixture of cornstarch mixed with 1 Tbsp (15 mL) cold water; cook, stirring until thickened slightly, about 5 minutes. Season with salt and pepper to taste.
Makes 2 cups (500 mL). If desired, serve with Yorkshire Pudding (see below).
Serves 10 to 12 One serving = 1/12 roast (approx. 3 oz/84 g) with 3 Tbsp (45 mL) gravy
Per serving: 197 Calories, 6.2 g Total Fat, 2.5 g Saturated Fat, 0.2 g Trans Fat, 289 mg Sodium,
2.7 g Carbohydrate, 0.8 g Fibre, 0.9 g Sugars, 0 g Added Sugars, 29.3 g Protein
Carbohydrate Choices: less than 1
• A programmable thermometer is just what you need for roasting success. So simple: program in what doneness you want (medium-rare at about 140°F to 145°F/60°C to 63°C for example) and the alarm will sound when your roast reaches that temperature.
• Always let a roast rest for at least 15 minutes before you carve it.
• Cook times are guidelines only and vary with ovens, roast shape and type. Roasts may be done
up to 30 minutes sooner or later than estimated times.
Mairlyn Smith, PHEc
My Granny may have cooked the living daylights out of her Brussels sprouts but she made the best Yorkshire puddings. I have tried other recipes but when I found this recipe in a small yellow recipe box at my mom’s house, I threw my other recipe out. This is a winner! --Mairlyn
4 omega-3 eggs
1 cup (250 mL) 1% milk (see note)
1 cup (250 mL) all-purpose flour, spoon into a dry measuring cup and level off
1/4 tsp (1 mL) iodized salt
2–3 Tbsp (30–45 mL) fat from the roast or high-stability canola oil
Milk—1% milk has just the right amount of fat to help encapsulate the air bubbles that make the Yorkshires puff up in the oven. Do not substitute.
1. Whisk the eggs in a large bowl until fluffy. Whisk in milk. Add flour and salt and whisk until very smooth, with no lumps. Let rest on the counter for 30 minutes.
2. While roast is resting, preheat oven to 450°F (230°C).
3. Divide the oil (or fat from the roast) evenly between 12 muffin tins, pouring approx. 1/2 tsp (2 mL) into each tin. Place in oven until the oil is hot, about 1 to 2 minutes. Remove from oven and quickly pour approximately 1/4 cup (60 mL) of the batter into each muffin tin. Bake for 10 minutes then reduce temperature to 350°F (175°C) and continue baking for 30 to 35 minutes, or until the Yorkshires arepuffy and cooked through. Serve right away.
Makes 12 One serving = 1 Yorkshire pudding
106 Calories, 6 g Total fat, 1 g Sat Fat, 0 g Trans Fat, 81 mg Sodium, 9 g Carbohydrate, 0.3 g Fibre,
1.3 g Sugars, 0 g Added Sugars, 4 g Protein
Carbohydrate Choices: ½
Don’t even think about opening the oven during the first 10 minutes—those gorgeous puffy
Yorkshires will end up a soggy mess if you do (just warning you).
Couponing ~ An Easy Way to Save
by Sandra Venneri, B.Sc., P.H.Ec.
Consumers often feel at the mercy of retail price tags. With increasingly unpredictable pricing, household budgeting can be tough. Become a smart shopper - take advantage of coupons!
Tips for Smart Couponing
Sandra Venneri is a registered Professional Home Economist specializing in nutrition education. She is an entrepreneur & owner of Nutrition Bites Consulting which provides a wide-range of services to the public, farms and businesses, “helping them get healthier in little bites”. Sandra’s passion for education, health and community is reflected in her career & through social media on Twitter @Nutritionbites8 Instagram @Nutritionbites & Facebook @NutritionBitesCanada. She currently holds the position of Co-VP of Membership for the OHEA and is the London Home Economics Association Newsletter Editor. To contact Sandra, visit her website at www.nutritionbites.ca
Cherry Pie Oat Squares
By Sandra Venneri, P.H.Ec.
This vegan dessert uses nature’s natural flavours and sweetness to highlight the Canadian cherry taste with a mingling of maple.
Tip: Sweet or tart (sour) cherries may be used in this recipe. Cherry filling recipe might need to be adjusted for tart cherries by increasing the maple syrup by 1 tbsp and simmering time by 2-3 minutes.
Sandra Venneri, B.Sc. (Hon), P.H.Ec.
Sandra Venneri is a registered Professional Home Economist specializing in nutrition education. She is an entrepreneur & owner of Nutrition Bites Consulting which provides a wide-range of services to the public, farms and businesses, “helping them get healthier in little bites”. Sandra’s passion for education, health and community is reflected in her career & additionally through volunteering. She currently holds the position of Co-VP of Membership for the OHEA and is the London Home Economics Association Newsletter Editor. To contact Sandra, visit her website at www.nutritionbites.ca. You can follow her on Twitter and Instagram too.
Grandma's Holiday Prize Cookies
By Heather Grebler, P.H.Ec.
Yield: 10-11 dozen
Preparation Time: 20 minutes
Cooking Time: 2 hours (approx. 10-12 minutes per sheet of cookies)
Total Time: 2.5 hours
For more delicious recipes such as this, please visit Heather's blog: www.houseonthehill.ca. You can also follow Heather on Twitter @HouseontheHill_ and on Instagram
By Pat Moynihan-Morris, P.H.Ec.
Pat is a recipe developer and freelance Home Economist. You can follower here on Instagram to see all her delicious recipes here.
1/2 cup unsalted butter, softened
1/4 cup shortening
1 cup sugar
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 cup raspberry jam
1-1/2 cups icing sugar
1/8 tsp almond extract
1-1/2 - 2 Tbsp. hot water
Heat oven to 350 F
Cream butter, shortening, sugar, eggs, and vanilla in large bowl on medium speed with electric mixer until light and creamy.
Combine flour, baking powder and salt . Add to creamed mixture , beating on low speed until blended. Refrigerate for 1 hour.
Roll dough on lightly floured surface to 1/8 inch thickness. Cut into 2 inch rounds. Re-roll leftover pieces.
Place on parchment lined cookie sheets.
Bake for 6 to 9 minutes or until lightly browned around edges.
Filling: spread underside of half of the cookie with jam. Top with remaining cookies to form sandwiches. Combine icing sugar, almond extract and enough hot water to make a thin frosting. Frost tops of cookies. Decorate with small pieces of cherry.
(makes about 3-1/2 dozen cookies)
Oatmeal Cranberry Flax Cookies
By Eileen Stanbury, P.H.Ec., OHEA Administrator
Sneak in some healthy ingredients during the holidays with these tasty and festive Oatmeal Cranberry Flax cookies. Your kids will love them too!
¼ c (50 mL) all purpose flour
½ tsp (2 mL) salt
¾ c (175 mL) Red Fife wheat flour*
½ tsp (2 mL) baking soda
1 cup (250 mL) quick oats
1 tbsp (15 mL) ground flax seed
2/3 c (150 mL) brown sugar
½ cup (125 mL) canola based margarine
2 tbsp (30 mL) honey
½ tsp (2 mL) vanilla
2/3 c (150 mL) dried cranberries
Preheat Oven to 350˚F or 175˚C.
Sift together flour, salt, soda in a bowl and stir in quick oats and flax seed.
In a separate bowl, cream together sugar & margarine. Add honey, egg and vanilla to the creamed mixture and beat in until smooth. Add dry ingredients, and mix. Add dried cranberries and mix well. Drop cookies 1tbsp/15 mL on a cookie sheet lined with parchment paper and bake 9 to 11 minutes or until light brown. Makes 2-1/2 to 3 dozen.
Note: Any wholegrain flour can be used instead of the Red Fife Wheat flour.
If desired, ½ cup semi sweet chocolate chips can be substituted for the dried cranberries.
* Red Fife is one of the first 'variety' and 'farmer' identified food crops sold in Canada and originated in the Peterborough area. Recently it has become popular in Canadian artisan breads.
Stollen Pinwheel Cookies
By Andrea Leisner, P.H.Ec.
These pinwheel holiday cookies are reminiscent of the classic German Stollen, dried fruit and almond paste and memories of winters past. (Note: These cookies need to freeze completely before baking, so allow for 6 hours in the freezer or let them freeze over night.)
1 1/4 cup almond flour
3/4 cup sliced almonds
1/4 cup granulated sugar
2 large egg whites
1 tsp salt
1 1/2 cups granulated sugar
1 cup butter, softened
2 large eggs
1 large egg yolk
2 2/3 cups flour, sifted
1 cup almond flour
2 tsp baking powder
1 1/4 tsp salt
1/3 cup dried strawberries or cherries, chopped
1/4 cup dried pineapple, chopped
1/2 cup chopped candied citrus peel
1 tsp vanilla extract
3/4 cup butter, melted
~2 cups confectioners’ sugar (for dusting)
Making the filling:
1) In an electric mixer, add the flour, almond slices, sugar, egg whites, and salt.
2) Beat on medium speed until combined, about 1 1/2 minutes. (The almond slices will break apart.) Set aside.
Making the dough:
1) Using an electric mixer, beat sugar and butter on medium speed until light and fluffy, about 2 minutes.
2) Add eggs and egg yolk. Beat on low until just incorporated.
3) Sift in the flours, baking powder and salt. Measure in strawberries, pineapple, candied citrus peel and vanilla. Mix on low just combined. Don’t overmix.
Assembling the cookies:
1) Using a rimmed rectangular baking sheet (approx. 9X13’) lined with parchment paper, spread the dough out evenly to about 1/2 inch thick.
2) Use a second piece of parchment overtop the dough to smooth any bumps flat. Leave covered.
3) Refrigerate the dough until it’s firm but still pliable, about 30 minutes.
4) Remove the top layer of parchment. Spread the almond filling evenly over the top the entire surface of the dough. (If needed, wet your fingers and use them to spread the filling to the edges.)
5) Starting with the long side of the dough, roll the dough tightly around the filling. Peel back the remaining piece of parchment as you roll.
6) Pinch the long seam closed along the cookie log. Wrap the dough in parchment and freeze until completely solid, about 6 hours or overnight.
Baking the cookies:
1) Preheat the oven to 350’F.
2) Line 2 baking sheets (or more) with parchment.
3) Unwrap the cookie log and transfer to a cutting board.
4) Using a sharp knife, cut log in half and replace one half back into the freezer to keep it solid.
5) Slice the dough into 1/4 inch medallions. Space the cookies about an inch apart. (If the dough begins to become soft again, replace in the freezer to firm up.)
6) Brush cookies with melted butter.
7) Bake until golden brown, about 12 to 14 minutes. (Rotate baking sheets once during baking if using more than 2 sheets in one oven.)
8) After baking, brush the still warm cookies with melted butter and dust with confectioners’ sugar.
9) Let cool on baking sheets for 15 minutes. Then transfer to a rack to cool completely. Store cookies in an airtight container.
Makes approx. 54 cookies.
Original recipe source: Fine Cooking Magazine
Andrea is recipe developer and blogger. Follow her @thevajra on Twitter, and her blog: thehalfassedhobbyist.com
The Ontario Home Economics Association, a self-regulating body of professional Home Economists, promotes high professional standards among its members so that they may assist families and individuals to achieve and maintain a desirable quality of life.