CL - October 2014

I N S P I R I N G I D E A S F O R E V E R Y D AY

Thanksgiving Dinner

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With All

The Trimmings

Delicious recipes

you’ll share with friends & family

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Including The ultimate lemon-kissed herbed roast turkey!

Kitchen Makeover Time?

12 design solutions that will save you money

10

simple no-sew Halloween costumes

Fall Beauty Report

5 beauty trends to instantly update your look

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JOIN US AS WE CELEBRATE THANKSGIVING! | OCTOBER 2014 MAKE-AHEAD THANKSGIVING P.

138

FALL PLANTER HOW-TO

DIY DRESS-UP AND CRAFTS

103

EXTRAS, EXTRAS, READ ALL ABOUT THEM! The hottest accessories of the season

22 CAPED CRUSADER Our outerwear pick for all occasions

60 PLEASING PICKY EATERS Put an end to food critics

Living

24 STYLE NEWS Meet the creative genius behind Ted Baker

65 CANADIAN LIVING ME TO WE AWARD WINNERS Meet the change-makers of the year

26 DIRTY TALK Beware of skin’s new environmental enemy

78 SAFE & SECURE A tech expert’s tips for online security

28 FALL TRENDS WORTH TRYING Off-the-runway beauty looks for every day

80 GETTING REAL Inside novelist AnnMarie MacDonald’s endless imagination

Health

82 ADVOCATING FOR GOOD FOOD A restaurateur promotes healthful eating

37 A DENSE DIAGNOSIS The common condition that can increase your risk of breast cancer

Home

44 MANY STEPS FORWARD One writer’s twicedaily walks help melt off 120 pounds

85 EVERYTHING BUT THE KITCHEN SINK One do-it-yourselfer’s kitchen makeover

46 THE SWEETEST THING Find the hidden sugar that’s lurking in your food

94 DESIGN DILEMMA Answers to common kitchen reno questions

50 IN YOUR SLEEP The silent killer: sleepless nights

98 POTS OF PLENTY Arrange the perfect autumnal planter

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163 1 ROAST TURKEY, 5 FAB MEALS Turn the ultimate bird into tasty leftovers

Halloween 103 A PARADE OF HANDMADE Fabulous no-sew costumes for kids and pets

178 COOKIE CACHE An edible treasure chest for trick-or-treat mates

113 SCARY GOOD Fun and sinister Halloween treats

In Every Issue

Food

10 FROM THE EDITOR 14 INBOX

123 THE ULTIMATE TARTE TATIN Harvest apples crown a classic French tart

176 RECIPE INDEX

On the Cover

126 QUICK & EASY Soothing one-pot, 30-minute soups 138 WELCOME TO THE HARVEST TABLE Your full Thanksgiving menu, simplified

I N S P I R I N G I D E A S F O R E V E R Y D AY

Thanksgiving Dinner With All

151 SEASONALLY SWEET Comforting confections made with the best of fall’s bounty 158 TAKES THE CAKE! A decadent génoise for caramel lovers 160 ENTERTAINING WITH A TWIST Salty Parmesan and buttery puff pastry unite

138

41

The Trimmings

Delicious recipes

you’ll share with friends & family

Including The ultimate lemon-kissed herbed roast turkey!

10

Kitchen Makeover Time?

simple no-sew Halloween costumes

12 design solutions that will save you money

Fall Beauty Report

5 beauty trends to instantly update your look

87

28

103

Photography, Jeff Coulson Food styling, David Grenier Prop styling, Aurelie Bryce

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY: MICHAEL ALBERSTAT (KIDS); JEFF COULSON (TABLE); RYAN BROOK (PLANTER)

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54 LIFTING THE VEIL A mother remembers the son who took his life

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Style

P.

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WHAT IS YOUR FAVOURITE HALLOWEEN CANDY?

EST. 1975 | VOLUME 39, NO. 10 | OCTOBER 2014

VICE-PRESIDENT AND GROUP PUBLISHER, CONSUMER SOLUTIONS Jacqueline Loch ASSOCIATE PUBLISHER Susan Antonacci EXECUTIVE ASSISTANT Linda Gill BUSINESS MANAGER Nancy Baker ASSOCIATE BUSINESS MANAGER Vincent Cheung

EDITOR-IN-CHIEF

Jennifer Reynolds

“Frozen Kiss candies, preferably eaten months later.”

ART DIRECTOR Stephanie White EXECUTIVE EDITOR Doug O’Neill

ADVERTISING SALES, TORONTO GENERAL SALES MANAGER, CONSUMER ADVERTISING PRINT Kelly Whitelock GENERAL SALES MANAGER, MARKETING SERVICES Caroline K. Breton GENERAL SALES MANAGER, DIGITAL Peter Roland “Reese’s Peanut NATIONAL SALES DIRECTORS Andrea McBride,

Anna Vecera Marto, William Cormier (Digital) Butter Cups— ADVERTISING BRAND DIRECTOR Sandra Yakimchick perfect combination NATIONAL ACCOUNT MANAGERS Robin Attwell, of chocolate and Vanessa Buttimer, Sheila Cohen, Jillian Dann-Macerollo peanut butter!”

(Team Lead), Colleen Fava, Sandra Horton, Kathleen Irish, Paul Jaramillo, Cathrine Kinnear, Lennie Morton, Vanessa Watson, Lindsay Weir DIGITAL NATIONAL ACCOUNT MANAGERS Charlene Colwill, Lucy Emanuele (Team Lead), John Graffeo, Alicia Perrotta, Andrea Raimondo (Team Lead), Crystal Ransom, Chnida Walsh SALES ASSOCIATES Patricia Mixemong, Erin Suckling PROGRAM DEVELOPMENT SPECIALIST Kathryn Walsh ADVERTISING COORDINATION MANAGER Janice Clarke

FOOD DIRECTOR Annabelle Waugh FASHION & BEAUTY DIRECTOR Julia McEwen HOME & GARDEN DIRECTOR Brett Walther MANAGING EDITOR Day Helesic

THE TEST KITCHEN SENIOR FOOD SPECIALIST Rheanna Kish FOOD SPECIALISTS Amanda Barnier (on leave),

Jennifer Bartoli, Leah Kuhne, Irene Fong ARTICLES EDITOR, FOOD Gilean Watts

“Forget candy— my favourite treat was chips!”

ART DEPUTY ART DIRECTOR June F. Anderson SENIOR ASSOCIATE ART DIRECTOR Henrietta Poon ASSOCIATE ART DIRECTOR Shelley Frayer ASSISTANT ART DIRECTOR Aimee Nishitoba PRODUCTION COORDINATOR Andrew Palkovic

FEATURES ADVERTISING SALES, MONTREAL VICE-PRESIDENT, SALES Patricia Heckmann ADVERTISING SALES DIRECTORS Catherine Gauthier, Émélie Brunet (Digital) SALES DIRECTOR, KEY ACCOUNTS & DEVELOPMENT Karl Berthomé NATIONAL ACCOUNT MANAGERS Patricia Côte,

“Mini Coffee Crisp.”

Barbara Crevier, Stephanie Cusson, Mélissa Garnier, Amy Harbinson, Julie Kerr, Kathy Marquis, Stéphanie Mercier (Key Accounts), Isabelle Roy, Anne Scheffer

“Kraft Caramel Squares. My mum would always scam them from my bag.”

“I love the single

SENIOR FEATURES EDITOR Robin Stevenson Reese’s Peanut Butter HEALTH EDITOR Kate Daley Cups! The problem is ASSOCIATE EDITOR, LIVING & HEALTH Jill Buchner just eating one.”

LIFESTYLE EDITOR Aurelie Bryce FASHION & BEAUTY ASSISTANT Andrea Karr WEST COAST EDITOR Heather Cameron CONTRIBUTING EDITORS David Eddie, Karl Lohnes, Nancy Ripton

SENIOR DIRECTOR, DIGITAL AD OPERATIONS & INNOVATION Eric Latreille

COPY & OPERATIONS

MARKETING SERVICES MANAGING EDITOR Renée Sylvestre-Williams ART DIRECTORS Susan Jackson, Peter Robertson MULTIPLATFORM DESIGNER Suzanne Lacorte

OPERATIONS SPECIALIST Olga Goncalves Costa “Those fun-size COPY EDITOR Stephanie Zolis chocolate bars.”

CONTRIBUTING COPY EDITOR Brenda Thompson ASSISTANT EDITOR Teresa Sousa INTERNS Alexandra Donaldson, Sarah Manning, Leah Morrison

TEAM LEAD, STRATEGY & CAMPAIGN MANAGEMENT Stevie Gorrie CONTENT STRATEGIST Kathryn Walsh DIGITAL CREATIVE STRATEGIST Jessica Lee CAMPAIGN MANAGERS Melissa Carmichael, Ivan McBurney, Inga Terzopoulos CAMPAIGN COORDINATOR Rob Stephenson

RESEARCH SENIOR RESEARCH ANALYST Eva Chau

“Coffee Crisp…

Canada’s original nice light snack.”

MARKETING, COMMUNICATIONS & EVENTS SENIOR DIRECTOR Tracy Finkelstein MANAGER Silvana Sciortino SENIOR SPECIALIST Erin Quinn SPECIALISTS Carlie McGhee, Summer Varty, Alyson Young SENIOR DESIGNER Colin Elliott INTERNS Alexandra Kalifer, Nicole Lewis VICE-PRESIDENT, CONSUMER MARKETING, ENGLISH MAGAZINES Christopher Purcell DIGITAL MARKETING DIRECTOR Sofie Wassmer (interim) DIGITAL MARKETING MANAGER Jason Patterson PRODUCT MARKETING MANAGERS Yen Duong, Amanda Stone DIRECTOR, NEWSSTAND SALES Pat Strangis GROUP CIRCULATION DIRECTOR Doris Chan NATIONAL DISTRIBUTION MANAGER Bernardette Menchise PRODUCTION TEAM LEAD Carol Zephyrine “Red licorice.”

PRODUCTION COORDINATOR Judy Strader FULFILLMENT SPECIALIST, CONSUMER MARKETING Angela Gresseau-Okalow DIRECTOR, INFORMATION TECHNOLOGY Rob Batten IT PROJECT MANAGER Colleen Simm TECHNICAL SUPPORT Trevor Gillingham, Jean-Marc Kwongchip,

Saleem Ladha, JP Timmerman, Quentin Summers

TRANSCONTINENTAL MEDIA G.P.

“Wax fangs were fun CHAIR OF THE BOARD Isabelle Marcoux PRESIDENT AND CEO François Olivier to get, as were fullPRESIDENT, TC MEDIA Ted Markle size chocolate bars.”

CHIEF INFORMATION OFFICER Benoit Guilbault CHIEF DIGITAL OFFICER Bruno Leclaire SENIOR VICE-PRESIDENT, CONSUMER SOLUTIONS Ted Markle (interim) SENIOR VICE-PRESIDENT, BUSINESS INFORMATION SOLUTIONS AND EDUCATION

CANADIANLIVING.COM

“Rockets and

SENIOR WEB EDITOR Jennifer Gruden caramel squares WEB EDITOR, FOOD Daniela Payne bring me back to WEB EDITOR, LIFE & RELATIONSHIPS Simone Castello my days of trickWEB EDITOR, HEALTH Kate Daley or-treating!”

WEB EDITOR, STYLE Andrea Karr WEB EDITOR, CANADIAN LIVING MOMS Robin Stevenson SOCIAL MEDIA COORDINATOR Alyssa Ashton INTERN Erica Rae Chong

CANADIAN LIVING DIGITAL

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Advertising inquiries: Patricia Mixemong

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letters@canadianliving.com

canadianliving.com

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patricia.mixemong@tc.tc

CANADIAN LIVING MAGAZINE is published monthly by Transcontinental Media G.P., 25 Sheppard Ave. W., Suite 100, Toronto, Ont. M2N 6S7, 416-733-7600; in U.S.A., 300 International Dr., Suite 200, Williamsville, N.Y., 14221.

Printed at Transcontinental Printing 2005 G.P. RBW Graphics, 2049 20th St. E., Owen Sound, Ont. N4K 5R2. Distributed by Coast to Coast Newsstand Services. Postage paid at Gateway in Mississauga, Ont. Periodicals postage paid at Buffalo, N.Y. USPS 710-890. U.S. Postmaster, send address changes to Box 766, Buffalo, N.Y. 14240-0766. ISSN 0382-4624. Publication mail agreement #40064924. Return undeliverable addresses to: Canadian Living, 25 Sheppard Ave. W., Suite 100, Toronto, Ont. M2N 6S7. All reproduction requests must be made to: COPIBEC (paper reproductions), 1-800-717-2022; CEDROM-SNi (electronic reproductions), reproduction@cedrom-sni.com. Cover price: $3.99. Subscriptions in Canada, one year $27.98 (plus tax). U.S. subscribers add $48 shipping (payable in advance). All other countries add $152.55 shipping (payable in advance).

Contents copyright 2014 Transcontinental Media G.P. We acknowledge the financial support of the Government of Canada through the Canada Periodical Fund of the Department of Canadian Heritage.

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Pierre Marcoux SENIOR VICE-PRESIDENT, INTERACTIVE MARKETING SOLUTIONS Patrick Lauzon VICE-PRESIDENT, FINANCE David Galarneau VICE-PRESIDENT, HUMAN RESOURCES Anne Grenier

“Anything

ONLINE PRODUCT DIRECTOR Andrea Kolber chocolate!”

DIGITAL PRODUCT MANAGER Krystal Wong WEB COORDINATOR Grace Maala Telphia (on leave) COMMUNITY MANAGER Rochelle Latinsky TABLET PUBLISHING MANAGER Jessica Ross DIRECTOR, CEEM, MULTIPLATFORM EDITIONS Jules Obry CREATIVE LEAD, DIGITAL EDITIONS Chris Bond PRODUCTION DESIGNER Andrew Tran

MEMBER OF

THINK RECYCLING!

That feeling doesn’t come around every day, but when it does, harnessing its power is the key to becoming your most authentic self. After all, in our busy lives, it can seem as if we’re always up against one obstacle or another that necessitates a little push or charge to get us through.

Inspiration comes in many forms—like inspiring people who remind us that great things are possible. This month, Ann Douglas’s personal account of her weight-loss journey (page 44) inspires me! The 51-year-old author and parenting expert conquered her fear of failure, took action and lost 120 pounds, revealing a healthier and happier version of herself. (When she came in for her photo shoot with us, I swear, she didn’t stop smiling the entire time!) I’m equally inspired by Ann-Marie MacDonald. The bestselling novelist boldly challenges the traditional expectations of motherhood in her latest book, Adult Onset, a fictionalization of some heartbreaking experiences from her own past. She talks about mustering up the courage to write something so personal on page 80.

Perhaps the most inspiring story of all is that of Mackenzie Murphy, a 14-year-old from Airdrie, Alta., who suffered years of bullying.

After a (thankfully) unsuccessful attempt to take her own life (at age 12), she decided to campaign for an antibullying bylaw in her hometown. Not only did this young teenager find the courage to speak up for herself, but she honed her passion to help others worldwide. Hear her message on page 74, along with those of five other awesome do-gooders, in our 10th annual celebration of the Canadian Living Me to We Award winners starting on page 65.

Being open to inspiration is an attitude you start your day with. Let that feeling lead you to an art gallery, a library, a school, a hospital—wherever—and, for yourself, be the best you can be.

Then, let us know all about it.

How Inspiring! ’ve never sought them out, nor was I even conscious of my extreme fondness for them—not until about a month ago, when, past the storage limit on my phone, I was forced to delete a few hundred photos. While scrolling through screen captures of empowering sayings from Instagram, Facebook and Pinterest, I realized how many messages of positivity had struck a chord, given me a boost and invoked a silent “hell, yeah!” That’s when it dawned on me: I’m addicted to inspirational quotes.

This one, from author Beau Taplin, resonated: “She was unstoppable not because she did not have failures or doubts, but because she continued on despite them.” For me, the saying is inspirational and describes what inspiration is: a feeling that burns from inside, pumps through your heart and drives you to continue in the face of doubt, adversity and challenges.

Jennifer Reynolds, editor-in-chief jen@canadianliving.com | @JNReynolds

NEW THIS MONTH I’m happy to share with you the launch of our new health series, In Focus, which examines important issues we know all moms will appreciate. Find “In Your Sleep” on page 50.

FOOD FOR THOUGHT Follow Canadian Living on Pinterest for these and more words of wisdom.

“To plant a garden is to believe in tomorrow.” − Audrey Hepburn

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“You may not control all the events that happen to you, but you can decide not to be reduced by them.” − Maya Angelou

“What if I fall?”

“Oh but darling, what if you fly?” − Erin Hanson

“If I’d observed all the rules, I’d never have gotten anywhere.” − Marilyn Monroe

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, LAUREN HAYES (PORTRAIT). HAIR AND MAKEUP, TANA D’A MICO/TRESEMMÉ HAIR CARE/TRES TWO HAIR SPRAY/JUDYINC.COM. DRESS, 424 FIFTH, THEBAY.COM. NECKLACE, STELLADOT.COM

FROM THE EDITOR

Best Thanksgiving Ever Entertain friends and family with the yummiest, least stressful meal yet. Learn how to cook a turkey, rescue gravy, and impress guests with stunning desserts and side dishes. Get inspired at canadianliving.com/thanksgiving.

I N S P I R I N G I D E A S F O R E V E R Y D AY

OCTOBER

Honey Stitch Cowl Make this on-trend, textured cowl—exclusively designed for Canadian Living—for yourself or as a holiday gift. Find the pattern, instructions and how-to video at canadianliving.com/ honeystitchcowl.

STAY CONNECTED with Canadian Living wherever you are!

m.canadianliving.com

School Lunch Solutions Pack a noon-hour meal that won’t go uneaten!

Find kid-friendly recipes and to-go combo ideas at canadianliving.com/lunchbox.

facebook.com/canadianliving

@canadianliving

pinterest.com/canadianliving

PHOTOGRAPHY, DAVINA CHOY (COWL)

Trusted info from Canada’s largest magazine site for women

© 2014 Masco Canada Limited

When making by hand means making a mess, your hands could use a hand.

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INBOX

Here’s What You Said… in!+ P. 8

SWEET TWEETS: See anyone you recognize in the August issue of @canadianliving? *cough cough* — @serenaryder

EASY AS PIE I’m a good cook and a very capable baker, but if a recipe requires rolling out pastry…forget about it! It never turns out for me. Fondant sticks, pie crust cracks, sugar cookies are Drop 10 lbs on vacay too thick/thin…. I just haven’t maswith these 7 easy moves tered this skill yet. So it was with much hesitation that I attempted The Ultimate Peach Pie recipe A piece of advice for Karma, though: (August 2014) for my husband. When Don’t give it up—listen to your daughter!

I began making the crust, it was really — Rick Sylvester soft—even though I used cold butter and cold lard. Adding more liquid and sour RAISIN RECON cream seemed like it was going to cre- I greatly enjoyed the raisin-no-raisin ate an oozy-gooey sticky doughy disas- debate (“A Sticky Situation,” July 2014), ter… but I did it anyway, refrigerated my and I am firmly in the antiraisin camp discs and, in the end, it came to this work when it comes to butter tarts. I prefer my of art! I’m so happy with how it turned grapes fermented and in a glass, rather out. Thank you, Canadian Living. Like I than dried and then plumped up in needed another reason to love you more! baked goods. Raisins in baking acquire a — Jess Mersereau particular texture that makes me think of biting into eyeballs. However, I married THE STATE OF UNDRESS into a family that is definitely proraisin, I applaud Karma Brown for her mature and they take their butter tarts very seriand insightful report on naturism and ously! My husband’s father attended Tec Bare Oaks Family Naturist Park (“The Voc High School in Winnipeg, and the Naked Truth,” August 2014), armed cafeteria at the time was renowned for only with her pen and notebook. I have its butter tarts. Somehow the recipe read far too many articles written by was acquired (this part of the story is nonparticipants who describe naturism shrouded in the mists of family as if it’s some kind of weird malady, at lore) and now remains a worst, or a self-indulgent peep show, at closely guarded family best. Well, it’s not—being nude and the secret. My husband acceptance of the human body (and all and I and his folks of its imperfections, shapes and sizes) usually get together should be fundamental in the educa- once a year for a buttion of life and nature, and especially in ter tart day; we spend the development of better self-respect. most of it mixing, roll-

Max spotted this Blueberry Cornmeal Cobber on @canadianliving and begged me to buy it.

Definitely worth it.

— @LifeWhereWeAre Ooohhh! This #lazycheeseburger has me drooling in Sept. issue of @canadianliving #delish — @NitemareNibbler

ing, filling and baking, and then divide up the spoil to take home. One year we went a little overboard and made 17 dozen! His folks will do anything to hide the raisins on me, but I stand firm and usually get a paltry dozen with pecans, just for me.

— Jodi Ferguson SPREADING THE LOVE There was so much Canadian spirit in your July issue that it has renewed my interest in and love of your magazine.

You managed to capture something that I cannot find in any other magazine— the diversity and beauty of Canada. I loved the little red Authentic Canadian Product logos spread throughout. The health articles were upbeat and fresh— not once did I miss the “spot the mole” articles that seem to come out at this time of year. “Connecting Through Food,” about Caterine Cheng and the community kitchen, was a refreshing addition to your emphasis on highquality recipes and the importance of home-cooked meals. I know it was your Best of Canada issue, but if you carried this spirit throughout the year, you would be offering a unique publication.

— Nancy Willoughby

Talk to Us

We want to hear from you on Facebook, Twitter and our blogs. You can also email us at letters@canadianliving.com. (Be sure to include your contact info.) You could win a Canadian Living cookbook just for sharing. And we still love snail mail, so send your letters to 25 Sheppard Ave. W., Suite 100, Toronto, ON M2N 6S7.

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CANADIANLIVING.COM | OCTOBER 2014

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STYLE

HAIR AND MAKEUP, JODI URICHUK/ARMANI/TRESEMMÉ HAIR CARE/PLUTINO GROUP. MANICURES, RITA REMARK/ESSIE CANADA

TREND REPORT | CAPE CRAZE | POLLUTION SOLUTIONS

Extras, Extras, Read All About Them!

Transform your style with one (or two or three) wellchosen fall accessories.

The “It” Hat WIDE-BRIMMED HATS With a tip of the hat, this chic chapeau adds instant cool-girl appeal to just about any outfit. We love this menswear-inspired topper best in an unexpected pastel.

Jacket, $225, tristanstyle.com. 424 Fifth sweater, $169, thebay.com. Turtleneck, $30, hm.com/ca.

Hat, $25, aldoshoes.com. Necklace, $155, jcrew.com.

BY JULIA MCEWEN PHOTOGRAPHY BY VINCENT LIONS

OCTOBER 2014 | CANADIANLIVING.COM

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The “It” Bag LADYLIKE BAGS Top-handled bags have had a strong hold on style for decades. The demure framed bag of the ’50s continues to evolve each season; this time, the clean lines are livened up with vibrant colour blocking and exotic finishes.

Nail Trend: Red Rules Kooky nail art is still having a moment, but come fall nothing is chicer than a glossy red mani. “Trends come and go, but red nail polish is a staple for anyone’s mani wardrobe,” says Rita Remark, lead nail artist for Essie Canada.

Orange-red is perfect for warmer skin tones, while those with cooler colouring should try blue-based reds.

Jacket, $355, liujo.com. Dress, $248, anntaylor.com. Earrings, $45; bracelet, $55; ring, $55; bananarepublic.ca. Bag, $60, marshallscanada.ca.

The “It” Bracelet BLINGED-OUT BAUBLES (Opposite page) During the summer months, we saw a reduction in largerthan-life statement jewellery.

But with fall now in full swing, it’s time to bring it back into heavy rotation. If you’re feeling the more-is-better approach, be a wrist taker and stack on a few.

Nail Trend: Matte Nail Polish Skip the nail art and go for an unexpected yet surprisingly flattering finish: matte. Rather than buying all new shades, Remark suggests picking up a mattifying topcoat: “Switch out your usual topcoat for Essie Matte About You ($10, essie.ca) and your classic polish is now a contemporary fashion statement.”

Shirt, $325, jcrew.com.

Earrings, $80, swarovski.com.

Bracelets, $65 and $55, bananarepublic.ca.

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CANADIANLIVING.COM | OCTOBER 2014

“This year, matte nails were a backstage favourite. The best part about this trend is that it couldn’t be easier to achieve.”

— RITA REMARK, LEAD NAIL ARTIST FOR ESSIE CANADA

OCTOBER 2014 | CANADIANLIVING.COM

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This season, the French manicure is updated using two-tone polishes in contrasting colours. Remark created this modern combo for the David Dixon and Wes Gordon shows. “It’s a great way of wearing on-trend nail art without going out of your comfort zone,” she says. Our model is wearing Essie Nail Polish in Fall in Line and Style Cartel, $10 each, essie.ca.

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CANADIANLIVING.COM | SEPTEMBER 2014

GUTTER CREDITS...

Nail Trend: French Twist

The “It” Necklace CHUNKY CHAIN CHOKERS (Opposite page) A captivating throwback to ’90s hip hop, the chunky chain choker is making a return this fall. The weighty piece has the power to elevate a conventional outfit to ultra-luxe. For a real statement, try stacking a few chains on top of one another—and don’t be afraid to mix metals.

Dress, $50, marshallscanada.ca.

Sunglasses, $295, etnia barcelona.com. Earrings, $80, swarovski.com. Gold chain necklace, $23, express.com. Gold necklace, $74, bananarepublic.ca.

Silver-and-gold necklace, $420, swarovski.com.

The “It” Boot WEDGES One of our favourite things about fall is welcoming a new pair of boots into our wardrobe. Luckily, this year’s most covetable style is a sturdy pair of wedge boots. These fashion-meetsfunction, height-raising boots are made for walking (well, maybe not dog walking) and look great in all styles— booties, kneehighs and thigh-highs.

424 Fifth cape, $199, thebay.com.

Camisole, $95, bananarepublic.ca.

Pants, $298, jcrew.com. Gloves, $45, danier.com. Boots, $375, lacanadienneshoes.com.

How cute: This dog’s name is Fridge.

Necklace, $125, jenny-bird.com.

VIEW MORE OF OUR FAVE FALL ACCESSORIES AT

canadianliving.com/ fallstyle.

OCTOBER 2014 | CANADIANLIVING.COM

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STYLE SPOTLIGHT

Caped Crusader Make the cape the superhero of your wardrobe. Here’s how to wear the trans-seasonal topper for any occasion. BY JULIA MCEWEN BRUNCH BOUND For an easy daytime look, take a cue from the boys and pair menswear-inspired pants with oxfords. A wide-brimmed hat and leather tee provide a touch of cool.

Pants, $80, lechateau.com. Earrings, $25; hat, $50; express.com. Jones New York leather tee, $99, thebay.com. Shellys London oxfords, $110, littleburgundyshoes.com.

COTTAGE CASUAL Embrace the outdoorsy feel of a cape in a slouchy knit hat and lumberjack plaid. The combo makes for a relaxed yet polished weekend look. Buffalo check shirt, $33, old navy.ca. Nike sneakers, $120, littleburgundy shoes.com. Hat, $36, obey clothing.com. Jeans, $39, joefresh.com.

POWER LUNCH

THE TREND Cape, $248, anntaylor.com.

SWANKY SOIRÉE Dress up this dramatic topper for evening with a feminine silhouette, moody autumnal blooms and oxblood accents. Dress, $495,

This waist-cinching cape serves as a coat and blazer when paired with a leopard-print pencil skirt and a denim shirt—a fun ofthe-moment contrast.

Shirt, $79, anntaylor.com.

Skirt, $35, oldnavy.ca.

Necklace, $60, lechateau.com. Pumps, $45, callitspring.com.

“Choose simple and structured pieces to offset the drama and volume of a cape.”

— JULIA MCEWEN, FASHION & BEAUTY DIRECTOR

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CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, CHRIS NICHOLLS (PORTRAIT)

tedbaker-london.com. Bag, $55, aldoshoes.com.

Drop earrings, $18, lechateau.com. Shoes, $98, express.com.

STYLE NEWS

Designer Spotlight

Lancôme Grandiôse Mascara, $35, lancome.ca.

TED BAKER A/W14 Since its humble beginnings as a shirt shop in Glasgow, Scotland, circa 1987, British fashion label Ted Baker has gone through an Alice inWonderland– style growth spurt, spreading to 34 countries, including Canada.

Ray Kelvin, the brilliant— and quirky—man behind the modern-vintage brand, says its success stems from all the particulars: “outstanding quality, uniqueness, innovation and attention to detail.” Treasured for its artful blend of past and present, the label is renowned for refreshingly different yet timeless offerings, like this season’s ’20s-style prints and ’50s-inspired silhouettes. “Bold colour, beautiful prints and detailed tailoring are what make Ted Baker tick,” says Kelvin.

— Julia McEwen

TECHNOBEAUTY

< EDITOR’S PICK A perfect go-to dress for work or play, this fearless fall floral frock is less prissy, more powerful. Eponi dress, $305, tedbaker-london.com.

KELVIN’S PICK FROM THE A/W COLLECTION >

“Accessories are a great way of brightening up your day. They enhance an outfit and make you feel special.” Moti envelope clutch, $325, tedbaker-london.com.

The latest fringe amplifier to excite makeup artists, bloggers and beauty editors is Lancôme’s trademarked “swan neck” mascara, Grandiôse. Makeup pros have been bending their mascara brushes at the neck for decades, making the wand easier to wield and helping to coat every single lash. Bent at a 25-degree angle, Grandiôse’s small brush and compact bristles mean you can apply product faster and more precisely.

Saving time in the pursuit of beauty is something we can get down with! — JM

INNOVATION

ULTRA-THIN FLUID FOUNDATIONS

THE GAME CHANGER Giorgio Armani Maestro Fusion Makeup, $68, holtrenfrew.com.

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When Giorgio Armani Maestro Fusion Makeup launched in 2012, it catapulted the beauty world into a frenzy. An oil foundation so thin that it needs to be applied with a dropper? Unheard of! The smooth texture, velvety coverage and natural appearance have since made it a beauty staple. Other beauty brands have now caught on to the technology and developed their own uber-affordable versions, such as Physicans Formula’s spot-diminishing fluid foundation and Maybelline’s brand-new formula. Its pigments lie flat, preventing a clumpy application and providing long-lasting, invisible coverage— even on oily skin. — Andrea Karr

Maybelline New York Dream Wonder Liquid Touch Foundation, $15, maybelline.ca.

THE NEXT GENERATION

Physicians Formula Youthful Wear YouthBoosting Spotless Foundation and Brush, $19, physicians formula.com.

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY: KEVIN WONG (FOUNDATIONS); TED BAKER A/W LOOK BOOK (MODEL)

LANCÔME GRANDIÔSE MASCARA

SKIN CARE

The negative effects of UV rays are well documented, but did you know pollution is also one of the top causes of premature aging?

We explain the effects of smog on your skin and help you maintain a radiant complexion, no matter where you live.

BY ANDREA KARR PHOTOGRAPHY BY CARLYLE ROUTH

DIRTY TALK O

N A RECENT TRIP TO

Shanghai, I touched down in a virtually invisible metropolis encased in what I presumed to be a thick fog. When I complained to a fellow traveller about being unable to see the skyline, she quickly corrected me: “That’s not fog, dear. It’s smog.”

In many Asian cities, extreme pollution is a part of life. Residents check the smog

26

index on a phone app every morning, and protect themselves with surgical masks and gloves when commuting to work.

According to Grace Lim, L’Oréal Paris consumer insights director in Shanghai, Chinese women list pollution as one of their top five beauty enemies—alongside lack of sleep, stress, UV exposure and dry weather—and they are always on the lookout for skin-care products that will

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, JEFF COULSON (PRODUCTS). HAIR AND MAKEUP, JUKKA/TRESEMMÉ HAIR CARE/M.A.C COSMETICS/PLUTINO GROUP GUTTER CREDITS...

alleviate the effects of environmental stressors and reveal plump, radiant skin.

Though Asia and its smog problems may seem a world away from North America, Asian beauty brands and trends (think BB creams, cloth face masks and sleeping masks) are some of the top influencers on Canadian beauty desires, says Euromonitor International, a company that researches market trends and their drivers around the world. In short, whatever Asian women want now, we’ll want in the near future.

There’s scientific proof that pollutants such as ozone, car exhaust, industrial gases, mould and bacteria affect everyone to some degree. In 1998, MarcAndré Lefebvre, L’Oréal Paris scientific secretariat director, began research on the effects of pollution on skin by sending his son on a tour of Paris with half of his face covered and the other half exposed to the elements. He repeated the study with more participants in 2000 (in high- and low-level pollution areas in Mexico) and 2008 (in high- and low-level pollution areas in China). The test results revealed that poor environmental conditions increase sebum production. They also deplete vitamin E (an antioxidant that prevents skin damage) and squalene (a lipid that protects the skin from moisture loss) while increasing oxidized proteins (a sign of damaged, aging skin).

Clarins, a leader in antipollution skincare technology, has also extensively studied the effects of pollution on skin, rejigging its product formulas four times to accommodate changes in air composition. The Clarins Anti-Pollution Complex has become an integral part of the brand because “an increasing number of people living in urban areas complain of skin reactions—from dehydrated skin and irritation or redness to feelings of discomfort and tight skin,” says Caroline Debbasch, Clarins international scientific communication director. These skin issues crop up because particles of pollution stick to the skin, causing an imbalance in pH levels and preventing the skin’s protective barrier from adequately retaining moisture. Plus, they initiate the production of free radicals—also created when UV rays damage the skin—and inflammatory molecules that destroy collagen and elastin, accelerating the appearance of fine lines, wrinkles and loss of elasticity.

Research into pollution’s effects on skin aging and ways to prevent damage is still in its infancy, so expect to see more inforOCTOBER 2014 | CANADIANLIVING.COM SEPTEMBER 2014 | CANADIANLIVING.M

mation and product launches targeting the problem in the next few years.

What You Can Do Though you may not be able to escape environmental pollution, it is possible to shield yourself from its damaging effects.

Start by cleansing every night with a gel, foam or oil that suits your skin type.

L’Oréal Paris has a new range of Sublime cleansers that target dry and sensitive, normal-to-combination and tired skin.

Add a cleansing brush to your routine every day or so to lift off more residue than your fingers can alone. The new Clinique Sonic System Purifying Cleansing Brush is even proven to remove PM 2.5, an extremely small form of particulate matter (made of organic compounds, metals and car exhaust) that can penetrate and harm the skin.

Next, apply a product that can build your skin’s defences against visible aging and damage. Shiseido’s new Ultimune Power Infusing Concentrate does just that by enhancing the function of Langerhans cells, which detect foreign substances in the skin and warn other cells to increase immune functions, all the while calming inflammation.

SkinCeuticals, known for its antioxidant serums that target free radicals in the skin caused by UVA, UVB and infrared-A radiation, has also recently begun research on the benefits of antioxidants such as vitamin C and E on pollutionravaged skin. The preliminary findings suggest that C E Ferulic, a SkinCeuticals antioxidant formula made of vitamins C and E and ferulic acid, reduces cellular inflammation, as well as lipid and protein damage caused by exposure to ozone.

Simply pat it on your face in the morning after cleansing, and the protective effects will last for 72 hours.

To round out your routine, apply moisturizer and sunscreen as barriers against the elements. A nickel-size amount of SPF will do the job. If they have additional protective ingredients, such as white tea and moringa in Clarins AntiPollution Complex, so much the better.

All these steps may seem excessive, but they’re nothing compared to the beauty regimen practised by many Chinese, Korean and Japanese women. It’s common to layer 10 to 15 products to double cleanse, exfoliate, tone and replenish moisture—and these women tend to have ageless skin to show for it. So grab your cleansing brush and antioxidants and get busy. Your skin will thank you.

Skin Savers Smooth this cleansing oil onto dry skin, then add water. It will exfoliate and hydrate a dulllooking complexion.

L’Oréal Paris Sublime Radiance Sensational Cleansing Oil, $12, lorealparis.ca.

Gently move (don’t scrub) the vibrating bristles of this brush over your face to remove oil, dirt and particulate matter.

Clinique Sonic System Purifying Cleansing Brush, $95, clinique.ca.

Combat free radicals that accelerate visible aging by patting this liquid onto cleansed skin.

SkinCeuticals C E Ferulic, $159, skin ceuticals.com/canada.

This light serum will invigorate your skin’s defence cells for stronger, smoother, firmer skin.

Shiseido Ultimune Power Infusing Concentrate, $78, thebay.com.

Make this sunscreen the last step in your skin-care routine.

It will protect against sun and pollution damage.

Clarins UV Plus HP Day Screen High Protection SPF 40, $41, clarins.ca.

27 27

BEAUTY REPORT

FALL The most wearable hair and makeup trends of the fall season, straight from the backstage beauty trenches and repurposed for real-life routines

BY JULIA MCEWEN AND ANDREA KARR

Pretty Ponies SEEN AT: Chanel, Fendi, Valentino This season, the pony isn’t your last-resort hairdo.

From fabric-adorned tails at Chanel to multiband ponies at Valentino, the newest style sits at the nape of the neck and features hits of interest that take it beyond the gym. At the Richard Nicoll show, Duffy, a Vidal Sassoon hairstylist, created a slightly messy design inspired by the 1920s and ’30s. “We drew on influences of beautiful, fuss-free hair, contrasted with modernist elements,” he says. Each pony was wrapped in a pretty knot to cover the elastic and to add a romantic detail.

Give your locks a stylishly dishevelled look with a shot of texturizing spray along the bottom half of hair.

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THE GOODS: (Left to right) L’Oréal Professionnel Wild Stylers Next Day Hair, $23.50, select salons. Klorane Dry Shampoo Gentle Formula for Light to Dark Brown Hair, $15.50, klorane.ca. Fekkai Blowout Sealing Serum, $28, shoppersdrugmart.ca.

GET THE LOOK: There are many ways to wear the ponytail. For a sleek pony, blow out your locks with a smoothing serum, draw a sharp part and straighten the lengths before tying. For a rougher cool-girl effect, spray your strands with a texturizer or dry shampoo and brush the product through. Using a one-inch-barrel curling iron, add curls to the length.

Secure the pony with an elastic at the nape of the neck, then wrap a small section around the band, fastening it in place with a bobby pin.

If you crave a high-fashion look, take a cue from Valentino and tie small black elastics, each about two inches apart, along the length of your pony. Alternately, wrap fabric strips around the elastic at the pony, letting them drape down the tail with the rest of your hair.

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY: GENEVIÈVE CARON; KEVIN WONG (PRODUCTS). HAIR AND MAKEUP, ANIYA NANDY/TRESEMMÉ HAIR CARE/M.A.C COSMETICS/PLUTINO GROUP

TRENDS WORTH TRYING

Silver Lids SEEN AT: Antonio Marras, Desigual, Donna Karen New York, Holly Fulton Metallic eye makeup is a rich, bold way to brighten the eyes. For Antonio Marras fall/winter 2014, makeup artist Tom Pecheux was inspired by the moon, which he says represents “attraction and scariness at the same time.” For an otherworldly effect, he dabbed touches of silver shadow at the centre of the top and bottom lash lines.

PHOTOGRAPHY: MICHAEL ALBERSTAT; KEVIN WONG (PRODUCTS). MAKEUP, VANESSA JARMAN/RIMMEL LONDON/P1M.CA

GET THE LOOK: Universally flattering for all skin tones and eye colours, this beauty trend is attainable for all makeup skill levels. If you’re a novice, silver eyeliner is the key to va-va-voom eyes in a flash. Simply apply product in the inner corners of your eyes and blend for subtle touches of metallic. For a more dramatic take, try a glitzy all-metallic eyelid that will make your peepers pop.

The trick to a flawless application?

James Malloy, M.A.C Cosmetics director of makeup artistry, says beginners should forgo a brush. “Start with a creamy texture eye shadow and your fingers. A shiny product is hard to control with a brush, and you can easily lose the placement of the product.”

THE GOODS: (Top to bottom) Maybelline New York Colour Tattoo Metal in Silver Strike, $9, maybelline.ca.

Rimmel London ScandalEyes Waterproof Kohl Kajal Eyeliner, $7, rimmellondon.com. Stila Magnificent Metals Foil Finish Eye Shadow in Titanium, $42, shoppersdrugmart.ca.

These new intense metallic shades from Stila go on smooth and stay that way.

Thanks to their opacity, they give lids a striking foil finish that doesn’t crease.

Graphic Eyeliner

SEE MORE GREAT BEAUTY LOOKS LIKE THE NEW FRENCH MANI AND THE BALLERINA BUN AT canadianliving.com/

beautytrends.

GET THE LOOK: “You need to treat coloured eyeliner like a red lip,” says Terry Barber, M.A.C Cosmetics director of makeup artistry. “You need to restyle the look and play the lip and everything else down.” Make the liner the focal point by leaving eyelids nude and sweeping a neutral taupe shadow into the creases.

But avoid a one-size-fits-all approach to eyeliner. “Hair truly dictates how to wear lines,” says Barber. “When the hair is off the face, I like the look of a full feline eye.” For less intensity than the graphic, colourful flicks seen on the runways, opt for jewel tones such as purple, emerald and navy. And if you have bangs, skip the colour and wing altogether, says Barber. “A shorter black line, particularly with a fringe, looks contemporary and really cool.”

THE GOODS: (Left to right) Maybelline New York Colour Show Kohl Liner in Vibrant Violet, $6, maybelline.ca. M.A.C Cosmetics Fluidline Eye-Liner Gel, $19, maccosmetics.com. Benefit Cosmetics They’re Real Push-Up Liner, $29, shoppersdrugmart.ca. Nars Larger Than Life Long-Wear Eyeliner, $28, narscosmetics.com.

Benefit’s new waterproof gel eyeliner has a softly angled tip that conforms to the eyelid for a smooth, close line—great for beginners.

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CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY: CARLYLE ROUTH; KEVIN WONG (PRODUCTS). MAKEUP, JODI URICHUK/BENEFIT COSMETICS/PLUTINO GROUP

SEEN AT: Jean-Pierre Braganza, Kenzo, Rag & Bone, Zac Posen Hold on to your eyeliner, ladies! The beloved liner looks of last season are still going strong. Expertly rimmed eyes have high impact and, according to the fall shows, there’s no wrong way to wear them. Makeup artists conjured up a whole host of liner looks—colourful, graphic and everything in between. One of the most out-of-this-world iterations was seen at Chanel, where models wore dramatic neon winged eyeliner.

At Kenzo, makeup artist Aaron de Mey took the traditional cat eye for a joyride, painting a thin line of M.A.C Pro Marine Ultra Chromaline along the upper lashes and flicking it up at the corner. To add impact, he continued to build the line thicker for “a slight punk edge.”

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Deep Side Part

GET THE LOOK: Easy, fast and powerful, the dramatic side part works on both short and long hair and is perfect for when you’re in a hurry.

The style can be worn wet or dry, left or right—choose whichever side feels most comfortable and best showcases your features. “Changing the part gives your hair a totally different message,” says Pecis.

One thing’s for sure: The sleek, severe version should stay on the runway. Channel you inner Veronica Lake and try the deep side part with soft and glamorous waves.

Whip hair into shape with this unique oil, cream and gel in one.

Nourishing argan oil shapes, holds and enhances hair’s softness and shine.

Bold lips in cherry red, burnt orange or deep burgundy are a fall staple.

THE GOODS: (Left to right) Osis+ Thrill Fibre Gum, $23.50, schwarzkopf-professional.ca. Matrix Oil Wonders Shaping Oil Cream, $23, matrixcanada.ca. Redken Shine Flash 02 Glistening Mist, $20, redken.ca.

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CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY: CARLYLE ROUTH; KEVIN WONG (PRODUCTS). HAIR AND MAKEUP, JUKKA FOR TRESEMMÉ HAIR CARE/M.A.C COSMETICS/PLUTINO GROUP

SEEN AT: Alexander Wang, BCBG, Peter Som, Proenza Schouler Side parts had a major moment on the New York runways. The severe yet sophisticated parts are simple to create and can be incorporated into all kinds of beauty looks. At the Wes Gordon show, stylist James Pecis paired textured hair with a sleek side-swept part.

“It’s a strong look, very intellectual,” says Pecis.

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Reflective Skin

Warm gold nail polish elevates any outfit.

GET THE LOOK: The prettiest skin of the season doesn’t require a mask of foundation. Instead, minimize flaws while maintaining a fresh, natural look.

Prep skin with a moisturizer or oil, then smooth on an illuminating primer. Next, apply foundation, but only where you need it: “Everyone is a bit red around the centre of the face,” says Malloy.

“Start there and sheer it out. Instead of going into autopilot mode, take a step back and ask yourself, ‘Do I need any more?’” If your complexion appears uneven, dab concealer to tone down blemishes and flaws. Once you’re comfortable with your canvas, it’s time to add a reflective layer. For a natural look, dab moisturizer onto the high planes of your face, like the cheekbones and the bridge of your nose, to add dimension and symmetry. For a stronger look, use a reflective highlighter instead.

Hydrate and give skin a luminous, healthy glow with this primer’s white and pink pearl pigments.

THE GOODS: (Left to right) Lancôme La Base Pro Hydra Glow, $45, lancome.ca. Darphin The Revitalizing Oil, $55, holtrenfrew.com. M.A.C Cosmetics Pro Longwear SPF 20 Compact Foundation, $37.50, maccosmetics.com. Mirabella Brilliant Mineral Highlighter, $38, mirabellabeauty.com.

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CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY: CARLYLE ROUTH; KEVIN WONG (PRODUCTS). MAKEUP, JODI URICHUK/BENEFIT COSMETICS/PLUTINO GROUP

SEEN AT: Chloé, Issey Miyake, Peter Pilotto One of the biggest trends of the season looks so natural, you might even miss it: fresh, hydrated, dewy skin. Makeup artists worked hard to create a goddess appearance. The result? Youthful, plump and reflective skin that complements a red lip, a bright liner or a bold brow. This trend toward “nude, natural and real is simply about imitating the look of skin without makeup,” says Lyne Desnoyers, executive director of M.A.C Cosmetics.

At the Wes Gordon show, Maybelline New York makeup artist Alice Lane paired ethereal skin with “the taupes of a cold, rainy day.” The muddy makeup hues were brought to life by lit-fromwithin skin.

Indulge in the relaxing scents of the Downy and Febreze Sleep Collections to enjoy the soothing scents of lavender, over, under and all around you. ©2014 P&G

Scotties has more stylish box designs than any other facial tissue.

With 10 collections, over 65 unique designs and our new Designer Series Collection by Dee Dee Taylor Eustace, Scotties has the perfect touch of design and softness for any room.

Visit facebook.com/ScottiesTissue to find the perfect touch for your home.

HEALTH

WALK OFF WEIGHT | SLEEP SCIENCE | SUICIDE DESTIGMATIZED | PICKY EATING SOLVED

A Dense Diagnosis Having dense breasts increases your risk of breast cancer and makes tumours harder to find. Doctors explain the puzzle behind this common condition. BY JACKIE MIDDLETON

J

PHOTOGRAPHY, GENEVIÈVE CARON. HAIR AND MAKEUP, ANIYA NANDY/PLUTINO GROUP

ust when you thought you were up to speed on breast cancer risk factors, a new game changer has physicians and clinicians talking: dense breasts.

Misunderstood and often incorrectly associated with bumpy, hard or occasionally sore breasts, dense tissue is more worrisome than you think.

WHAT ARE DENSE BREASTS? Your breasts are comprised of three types of tissue: fat, epithelium (the glands and ducts that produce milk) and stroma (supporting tissue). Breasts with a higher ratio of epithelium and stroma to fat are considered dense. According to Dr. Norman Boyd, senior scientist at the Campbell Family Cancer Research Institute at the Princess Margaret Cancer Centre in Toronto, women with dense breasts have this tissue ratio

OCTOBER 2014 | CANADIANLIVING.COM

37

When Should You Get A Mammogram?

“Women with density of

75% or more of the breast have a risk of breast cancer that is four or five times higher than that of women who have little or no density.”

for the majority of their adult lives. “The tissue develops in adolescence when the breasts form,” he says. “Past the age of 40, it gradually decreases and is replaced by fat on average by about one percent every year.” Once a woman reaches menopause, that natural decrease in density jumps to eight percent on average; however, some women still have dense breasts into their 60s and beyond.

Breast density is quite common. “It’s been estimated that approximately 50 percent of women have heterogeneously dense and/or extremely dense breast tissue,” says Dr. Christine Wilson, medical director of the screening mammography program at the BC Cancer Agency. Risk factors that influence density include genetics (Dr. Boyd says that 60 percent of breast density variation can be explained by genes), delayed childbearing, combined estrogen/progesterone hormone replacement therapy (HRT) and a family history of breast cancer.

Dense breasts cannot be diagnosed by touch, appearance or symptoms of discomfort. “Some women have really firm breasts that suggest that they may be dense, but we don’t know for sure until their breasts are viewed with mammog38

raphy,” says Dr. Ruth Heisey, chief of the department of family and community medicine at Women’s College Hospital and a GP oncologist specializing in breast diseases at Toronto’s Princess Margaret Hospital. A clinician who spots what appears to be excessive density during screening mammography may call you back for further examination if it is also accompanied by symptoms such as a lump or pain. “We don’t want to miss something that we can’t see on the mammogram,” says Dr. Wilson. Each province and territory operates under different protocols. Most centres may follow up with a breast ultrasound, while some will turn to magnetic resonance imaging (MRI) to rule out hidden cancers. If they’re following current mammography guidelines in Canada, many women won’t know that they have this problem until they go for their first mammogram at age 50.

SURPRISING HEALTH RISKS If healthy breasts can be bumpy and hard, why does excessive density matter?

There are several reasons. “Women with density of 75 percent or more of the breast have a risk of breast cancer that

After decades of being told to check their breasts regularly, many Canadian women and their doctors became concerned when the Canadian Task Force on Preventative Health Care, an organization that develops clinical practice guidelines for health care in Canada, updated its breast-screening guidelines in 2011. The new recommendations eliminated breast examinations for average-risk women under age 50. Here’s what they said: > WOMEN AGED 40 TO 49 should wait until age 50 for routine mammography screening. > WOMEN AGED 50 TO 74 should be screened with mammography every two to three years. > HEALTH PROFESSIONALS shouldn’t perform routine in-office clinical breast exams on asymptomatic women. > PHYSICIANS should no longer advise women to practise at-home breast self-exams.

Despite changes to screening protocols, doctors still recommend that women remain self-aware of any changes in their breasts.

Depending on the province or territory in which you live and your health situation, the task force’s guidelines might not be applicable to you. Have a proactive discussion with your physician about screening in order to make the best decision for monitoring your breast health.

Mammogram Alternatives New screening tools such as molecular breast imaging, tomosynthesis and automated ultrasound are currently being developed to provide additional screening resources. One new technology that hasn’t yet been endorsed by medical practitioners or licensed by Health Canada is thermography.

“It’s not approved for screening or diagnostic work, and there’s no scientific data to support its use in the detection of breast cancer,” says Dr. Wilson.

CANADIANLIVING.COM | OCTOBER 2014

Not tonight, I’m too tired We’ve all faked a headache or used the excuse “I’m too tired” but the truth is many of us really are too tired…too tired for a little romance, too tired for exercise, and too tired to concentrate. Life is busy and trying to juggle family and work can leave you feeling exhausted and run down…especially if you are iron deficient. Never mind the fact that those dark circles under your eyes and pale skin can leave you feeling unattractive.

When going to bed early is your idea of a “good time”, it’s time for a change. Floradix® is an easily absorbed, plant based, liquid iron and vitamin formula that is easy on the digestive tract and free of artificial colours and flavours. So redefine your definition of a “good time” with Floradix® and rekindle the romance.

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When “I’m too tired” is more than just an excuse.

is four or five times higher than that of women of the same age who have little or no density,” says Dr. Boyd. “And breast density is a much stronger risk factor than family history of breast cancer, which is twice that of women without a family history.” The only factor that’s a larger risk for breast cancer is if you carry the BRCA1 or BRCA2 gene.

Not only does density increase your risk, but it makes tumours more difficult to spot. Mammography X-rays can easily pass through fat, but have difficulty penetrating dense epithelium tissue. To the trained clinician examining the mammogram, dense tissue and tumours both appear white on the X-ray, making it tricky to differentiate between healthy and cancerous breast tissue.

DECREASING DENSITY There are currently two proven strategies to reduce density. “If somebody is taking combined HRT featuring both estrogen and progesterone, density will lessen slightly if she stops it,” says Dr. Boyd.

“The other strategy is the drug tamoxifen, which can reduce density, but it can increase the risk of blood clots going to the lungs, so it’s not something that everyone

wants to take.” Not all women with dense breasts can take advantage of these two strategies, so research is ongoing to uncover alternative solutions.

Dr. Caroline Diorio, an assistant professor in the department of social and preventative medicine at Université Laval in Quebec, is currently researching ways that lifestyle changes can alter breast density. Her latest study, published in June and funded by grants from the Canadian Breast Cancer Research Alliance, found an association between high-sugar diets and increased breast density in pre- and postmenopausal women. “I cannot say that [sugar] is causing an increase in breast density, but women who eat more sweet foods seem to have a higher density than women who eat less,” she says.

“I believe if we change our habits, we can reduce our density, but we need more studies to prove it.”

Dr. Diorio also published a study in January on the consumption of omega-3 fatty acids. “My study suggests that postmenopausal women who consumed higher intake of long-chain omega-3 fatty acids, found mostly in fish, had less dense breasts.” Her 2005 study also showed an association between an increased intake

of vitamin D and calcium, and lower density readings in premenopausal women.

While these findings are encouraging, more research is needed to confirm results and provide guidance on how to adopt these lifestyle changes.

BEING PROACTIVE Making proactive changes could reduce your risk of breast cancer. “Maintaining a healthy weight, drinking no more than one alcoholic drink per day on average, taking 1,000 IU of vitamin D daily, and exercising regularly have been shown to be effective in reducing breast cancer risk,” says Dr. Heisey.

While the chances of cancer are greater for women with dense breasts, it doesn’t guarantee you will develop the disease.

“I view it like knowing that you have relatives with breast cancer,” says Dr. Boyd.

“There’s nothing you can do to change your relatives, but what does that knowledge do? It may increase your awareness, so if anything changes in the breast, you’re more likely to This content is vetted have it investigated, by medical experts at and it may encourage you to take steps to reduce your risk.”

KEEP THAT

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FEELING A L L D AY LO N G

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Drink your

, Mom!

You getting enough every day matters. Because milk isn’t just an excellent source of calcium to help maintain strong bones throughout life. It contains 16 essential nutrients, including vitamin D and protein, that provide many other health benefits. Too bad two out of three adults just don’t get enough

milk products every day. Do you?

To help prevent colorectal cancer, the Colorectal Cancer Association of Canada (CCAC) encourages you to drink milk every day as part of a balanced diet. Use the GetEnough

Helper App to help you track what you eat every day, and Dairy Farmers of Canada will make a donation* to the CCAC. Learn more at getenough.ca/app

Colorectal Cancer Association of Canada * Donations up to a maximum of $50,000.

HOW SHE DID IT

Many Steps

Forward

My weight-loss journey started with a walk around the block.

Now 120 pounds lighter, it is what I gained that surprises me most.

had almost given up on ever losing the extra weight I’d been carrying around my entire life.

It was January 2013. I was staring down a milestone birthday (50) and the number on my scale (286 pounds). Heading into midlife with more than 100 extra pounds increased my odds of a premature death or disability. I wanted so much more for myself and my family.

Speaking of family, a cousin of mine, who had been obese most of her life, was in the process of losing a significant amount of weight. I couldn’t imagine being the only fat person at the next family reunion. Or perhaps I could picture that scenario all too well. Then the clincher: I experienced the humiliation of having to request a seatbelt extender on an airplane. The seatbelt was too tight to buckle—a fact I was forced to announce to the flight attendant and every passenger within earshot. Something had to change.

But before I could start dealing with my weight problem, I needed to tackle my fear of failure, which had paralyzed my efforts to take action for years. I talked to friends and family members about how I was feeling and asked for their support.

I invited them to join me on my journey, either as fellow walkers (people who were eager to make lifestyle changes themselves) or as cheerleaders (people who would cheer my efforts from the sidelines). I was overwhelmed by the flood of support, both face-to-face and online.

I started envisioning the changes I would need to make to lose the weight and keep it off. I began a food diary (using the MyFitnessPal app) so I could pay closer attention to food choices and figure out how much and what type of food my body needed in order to function best. Once I understood that fuelling my body with the right food was key to curbing food cravings, Greek yogurt became my new best friend, replacing my previous sidekick, bread. I designed my meals around fresh fruits and vegetables. That meant trying new foods (quinoa! kale!) and experimenting with new cooking techniques such as roasting vegetables, making my own soups and breads so that I

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could prepare myself meals that were every bit as healthful as they were delicious. Otherwise, none of these changes would be sustainable over the long term—and, if they weren’t sustainable, what was the point?

I challenged myself to become physically active for the first time ever. I dusted off the unused treadmill sitting in the spare bedroom and treated myself to a Fitbit (a wearable pedometer) for motivation. I aimed for a minimum of 10,000 steps (roughly eight kilometres of walking) each day. At first, a walk around the block was all I could manage. It took only a few minutes of walking before I would start to experience excruciating cramping on the soles of my feet. But as I built up my endurance and the weight began to come off, the foot pain disappeared and being active became a joy rather than an agony.

Perhaps most significantly, I began to treat myself with more kindness and compassion. Decades of bullying myself into losing pounds had only resulted in more weight gain, and left me feeling somehow defective. I needed to change the voice in my head. Learning to be kinder to myself meant forgiving my glorious imperfections and treating myself with the same compassion that I would extend to a friend who was struggling.

As a result of these three simple changes, my life has been transformed. I now have a healthier relationship with food.

(Since I started treating food as fuel, I haven’t binged.) I’ve developed an unexpected love of physical activity. Twice-daily walks keep my anxiety levels in check. I feel better on days when I am physically active (less restless and edgy, as if I have too much of the wrong kind of energy). I have a newfound respect for my body and what it can do, and I constantly challenge myself to increase my strength and stamina.

I am thankful for the support I’ve received. The best thing people have said during my journey is that I have always been beautiful. This powerful message of love and acceptance is one that isn’t conditional on the number on the scale. My friends are happy that I am healthier.

Sure, I have managed to lose a lot—120 pounds, to be precise.

But I have gained so much more. I have gained a life.

CANADIANLIVING.COM | OCTOBER 2014

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BY ANN DOUGLAS PHOTOGRAPHY BY DAVID WILE

“If I had known I was going to feel this good, I would have done it sooner.”

BEFORE

INSPIRED TO TAKE CONTROL OF YOUR DIET? WE’VE GOT SIX WAYS TO CUT 200 CALORIES EVERY DAY AT

canadianliving.com/200calories.

FOOD FACTS

The Sweetest Thing Sugar is on everyone’s mind. Is cutting it from your diet the best thing you can do for your health?

BY JOANA LOURENÇO

ARE YOU EATING TOO MUCH SUGAR?

According to Statistics Canada, the average Canadian consumes

110 grams

of sugar daily—that’s teaspoons a day, or 40

26

kilograms a year.

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According to Statistics Canada, the average Canadian consumes 110 grams of sugar daily—that’s 26 teaspoons a day, or 40 kilograms a year. Health Canada follows the Dietary Reference Intake system, which outlines that no more than 25 percent of daily energy should be derived from added sugars (that’s about 125 grams or 31 teaspoons a day for a 2,000-calorie diet). However, in recent draft guidelines, the World Health Organization (WHO) recommends that sugar make up less than 10 percent of caloric intake per day—but its newest recommendation says that getting the amount down below five percent is optimal (that’s about 25 grams per day). This applies to sugars “added to food by the manufacturer, the cook or the consumer, as well as sugars that are naturally present in honey, syrups, fruit juices and fruit concentrates.” It does not include “intrinsic” sugars found in fruits, vegetables or milk products. According to the WHO, meeting the 10 percent recommendation would help lower the risk of obesity, as well as dental decay.

How much is 10 percent? That works out to 12 teaspoons of sugar per day. (A can of pop, for example, contains about 10 teaspoons.) But it’s exceedingly difficult to stay below that level because sugar

is now found in almost all processed foods. Dr. Elaine Chin, chief medical officer of the Executive Health Centre in Toronto, says most people don’t have a realistic sense of their intake. “They’re consuming lots of sugar without even knowing it,” she says.

To give Canadians a better idea of what they’re eating, Health Canada recently proposed changes to food labelling. The recommendations include listing both total sugars and added sugars on labels, and grouping sugars together in the ingredients list. Dr. Chin agrees this is a step in the right direction: “These new recommendations will go a long way for consumers to understand what is presently hidden.”

DOES SUGAR CAUSE OBESITY? “The WHO commissioned a systematic review to look at sugars and their relation to weight gain,” explains Dr. John Sievenpiper, a physician and scientist at the Li Ka Shing Knowledge Institute at St. Michael’s Hospital in Toronto. “The conclusion, published in the British Medical Journal, was that sugars were only having an effect on weight gain insofar as they were contributing excess calories.”

Among Canadian adults, the obesity rate has tripled over the last 25 years. Sugar intake is also on the rise, says Dr. Chin. “The problem is that it’s everywhere: in our soft drinks, sauces, yogurts, cereals.” That said, Dr. Chin does acknowledge the complexity of the issue. “Does sugar make you fat? Well, it does if you don’t burn it off. What you don’t burn gets stored as fat.” Mallet agrees that sugar shouldn’t be a scapegoat. “Weight gain is mainly because of excess calories, from basically anything.

It’s not specifically about sugar.”

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, JEFF COULSON

W

hile sugar has been vilified by many because of its connection to obesity, heart disease and even some common cancers, not all experts agree that it’s the foe behind our health woes. “People are getting conflicting advice about sugar and they don’t know what’s safe to eat,” says Marie-Claude Mallet, an Ottawabased registered dietitian with the Heart and Stroke Foundation of Canada.

Should you cut back on the sweet stuff?

Read on to find out.

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“There is no high-quality evidence linking sugar to cancer,” says Dr. Sievenpiper. “There are some in vitro studies showing that cancer cells proliferate more in the presence of high sugar, but no randomized trials have looked at this question.” Diets containing an excess of high glycemic index foods such as russet potatoes and pretzels—which raise blood sugar and insulin levels—are also associated with some cancers. “The high glycemic load comes in large part from refined starches, not just sugars,” explains Dr. Sievenpiper.

On the other hand, there is compelling evidence that consuming too much sugar may negatively impact cardiovascular health. In April, a study published in The Journal of the American Medical Association Internal Medicine found that people with the highest consumption—25 percent or more of daily calories from sugar—had almost three times the risk of cardiovascular-related death than those with the lowest consumption.

What’s more, there’s evidence that a high sugar diet raises triglycerides. Since 2009, the American Heart Association has recommended that women limit their sugar intake to five percent of their daily calories, and men to 5.7 percent. (The Heart and Stroke Foundation of Canada is finalizing its sugar recommendations, which will be available this fall.)

IS FRUCTOSE WORSE THAN OTHER SUGARS? Fructose has come under fire because of the way it’s metabolized by the liver, with some experts declaring it should be “treated as alcohol.” Dr. Sievenpiper and his team of researchers have extensively studied the effects of fructose, a form of sugar found in fruits and vegetables.

“What we found was that, for all the factors we studied—body weight, fatty liver, blood sugar, blood insulin, uric acid—if you match for calories, the fructose was no worse than any other carbohydrate,”

he explains. However, fructose doesn’t affect satiety in the same way as glucose, meaning it could have you reaching for more food. So ease off on the soda and stick with healthier whole food sources of fructose. They contain essential vitamins and minerals your body needs, plus fibre to fill you up.

CAN YOU REALLY BECOME ADDICTED TO SUGAR? “People crave sugar,” says Mallet. “You acquire a taste for it—and for fat—from infancy. These tastes bring pleasure.”

Some experts argue that sugar has a unique addictive effect on the brain. But Dr. Sievenpiper doesn’t buy it. “There is animal evidence showing that sugar may have a similar effect as drugs,” he admits, “but in humans, we really don’t have any evidence.” Studies have linked the activation of brain regions involved in addictive behaviours to highly processed carbohydrates, rather than sugars explicitly.

WHAT’S THE BOTTOM LINE ?

A little dietary sugar is OK. But stick to natural sugars in fruits and vegetables, and try to avoid added sugars as much as possible. Look for ingredients such as syrup, cane juice, fruit juice concentrate and high-fructose corn syrup (glucosefructose on Canadian labels), as well as most words with the suffix “-ose” (dextrose, for example). You’d be surprised how much added sugar lurks in seemingly benign products: A tablespoon of ketchup contains four grams of added sugar; one granola bar had 14 grams; a popular brand of vitamin-enhanced water contains 33 grams.

Mallet advises people who want to reduce their sugar intake to eliminate foods and drinks with sugar listed as a first, second or third ingredient. And avoid sugary beverages. “Drinking sugar calories is worse than eating them,” she warns. “It’s about satiety. Liquid calories are not going to give you the feeling of fullness in the same way, or for the same amount of time.”

Experts do agree on one thing: The best way to control sugar intake is to cook meals from scratch.

Sugar Swaps Broadly speaking, a sugar substitute is any sweetener used instead of table sugar (sucrose). Artificial substitutes such as aspartame, sucralose, xylitol and stevia are low- or no-calorie options for sweetening food and beverages. They don’t affect your blood sugar levels and are safe to consume when taken in recommended amounts, according to Health Canada.

There is some evidence that sugar substitutes can aid in weight loss because they help cut calories.

However, studies show that your brain isn’t fooled. “Even though you’re not getting the calories or blood sugar effect, you won’t curb your cravings for sugar,” cautions Mallet.

So-called “natural sweeteners” are sugars such as honey, maple syrup and agave. These sweeteners are considered to be healthier, so there’s the risk that people will overconsume them. But these kinds of sweeteners do affect your blood sugar. Plus, they can be high in calories, so they should be consumed in moderation, as with other sugars.

According to the World Health Organization, reducing sugar intake to

12 teaspoons a day helps lower the risk of obsesity and decreases dental decay.

GUTTER CREDITS...

WILL CONSUMING SUGAR LEAD TO CANCER OR HEART DISEASE?

This content is vetted by medical experts at

48

CANADIANLIVING.COM | OCTOBER 2014

Sleep like a baby.

Sleep soundly.

And wake refreshed.

Introducing ZzzQuil™ liquid from the makers of NyQuil.™ Indicated for relief of occasional sleeplessn ness ess. To ensure this product is right for you always read and follow the label. Keep Kee all medicines out of the reach of children. © Procter & Gamble, Inc., 2014 4

IN FOCUS

IN YOUR

sleep

BY MICHELE SPONAGLE

50

I

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, CORBIS

When it comes to getting a good night’s sleep, it’s all about your hormones. We unveil what’s really going on inside your body at night.

T’S NO SECRET that a lousy night’s sleep makes you feel lousy, too. The latest scientific findings tie disrupted slumber to everything from chronic diseases to obesity and depression. Beyond a doubt, adequate rest is essential for both emotional and physical well-being.

Helen Driver, assistant professor in the department of medicine at Queen’s University and a somnologist at Kingston General Hospital’s Sleep Disorder Lab, has studied the science of sleep since the late 1980s. “The interest level for the subject has gone way up,” she says. “Recently, there has been a collective realization about how tired we feel, and there’s a desire to know what can be done about it.”

Researchers are working to find out more. In a study published in the journal Sleep, 24 percent of Canadians age 15 and up experienced insomnia (the inability to get to sleep or stay asleep). And, according to Driver, women are more likely to experience insomnia and complain about fatigue because they aren’t getting the seven to eight hours they need.

Research shows that, during sleep, your brain is a beehive of activity, helping to produce hormones like melatonin and growth hormone, which play a part in repairing cells, processing new information, reducing inflammation, regulating emotions and building memory. The brain also cleans house regularly, flushing away toxins like excess protein through the glymphatic system—a kind of plumbing for the brain. In fact, in studies with mice, the glymphatic system was 10 times more active during sleep. Scientists at the University of Rochester Medical Center believe this process may help maintain healthy brain cells, and might even keep Alzheimer’s and Parkinson’s disease at bay.

A host of health issues can result from inadequate sleep. Feeling stressed out, for example, isn’t just a product of an overloaded schedule or a hectic lifestyle. Among the chronically sleepless, cortisol (the stress hormone) remains at high levels instead of dropping in accordance with the body’s circadian rhythm, the natural body clock that controls physiological processes like sleep. The body’s resulting inability to regulate cortisol potentially contributes to high blood pressure and can increase the risk of calcification of the coronary arteries.

Elevated cortisol levels in the evening are also linked to the development of insulin resistance, a precursor to obesity and diabetes. In one study, healthy young men who were sleep-deprived for less than a week developed a prediabetic state of impaired glucose tolerance. Furthermore, there is growing evidence that those with sleep apnea also have a higher risk of developing Type 2 diabetes, even after taking into account other contributing risk factors like obesity, age and waist circumference.

Shortchanged sleepers may also have difficulty maintaining a healthy weight. Two key hormones involved in appetite regulation can misbehave on too little sleep—ghrelin, responsible for stimulating appetite, rises, while leptin, which signals satiety, drops. Researchers at the Stanford University School of Medicine have found this specific hormone cocktail increases salt and fat cravings, and may make individuals more prone to obesity.

Inadequate sleep may also be linked to chronic illnesses like cancer and heart disease. Though the connection between sleep disorders and disease is not entirely understood, a lack of sleep may increase inflammation throughout the body and impair cell repair. For women getting fewer than six hours of sleep nightly, the risk of coronary heart disease rises substantially.

Your monthly flow might not be helping, either. Sixty-seven percent of women say they lose sleep due to their menstrual cycle. Backaches, headaches, breast tenderness and pelvic pain cause discomfort, while fluctuating hormones contribute to sleeplessness. “After the age of 35, our ovaries begin to age, causing lower levels of progesterone,” says Dr. Nishi Dhawan of Vancouver’s Westcoast Women’s Clinic. “As perimenopause approaches, estrogen and progesterone production become more erratic, which may cause anxiety and insomnia.” Dr. Bal Bawa, also of the Westcoast Women’s Clinic, adds that menopause can be experienced differently. Some women say they’ve never slept better, but for the majority, the ability to sleep worsens.

Lastly, sleep is important for immune system function. People who don’t get enough shut-eye are less able to fight infection.

The stats are sobering: Sleeping fewer than five hours increases the risk of death by about 15 percent.

“Adequate sleep is not a luxury,” says Driver. “We need to make it a priority. We need to raise kids that have healthy bedtime routines, so they can grow up to be adults who give credence to sleep’s crucial role in our health.”

How did sleep cycles get so out of whack? Driver points to modern technology as a prime culprit. Prior to having electricity in the home, the body’s circadian rhythm dictated sleep patterns. Light was a powerful timekeeper—in the morning, sunlight coaxed people awake and at sundown, it was time to hit the hay. Today, simply by switching on a light at night, our bodies are pressured to stay alert and awake, as opposed to following their natural rhythm.

The prevalence of electronic devices makes the situation even worse. When laptops, tablets and smartphones enter the bedroom, problems arise. “The blue light they emit confuses the body,” says Driver. “It’s stimulating and disturbing, leading to an ‘on call’ type of lighter sleep that is not deep or fully restorative, as seen with moms listening for a baby’s cry and doctors poised to answer an emergency call.”

“Adequate sleep is not a luxury.

We need to make it a priority. We need to raise kids that have healthy bedtime routines, so they can grow up to be adults who give credence to sleep’s crucial role in our health.”

OCTOBER 2014 | CANADIANLIVING.COM

Total darkness in the bedroom is recommended by the experts, as it promotes higher secretions of melatonin—which encourages sleepiness, regulates body temperature and blood pressure, and inhibits cancer cell growth. Conversely, light exposure suppresses melatonin. Several studies have linked light during nighttime hours and shift work with an increased incidence of breast cancer. Turning off electronics an hour before bedtime and keeping devices away from sleep zones go a long way toward encouraging more restorative sleep.

Surprisingly, interrupted sleep can be just as bad as getting no sleep at all. A pilot study from Tel Aviv University concluded that when sleep was disrupted during the night, even when participants slept seven hours, it was equivalent to sleeping half that time—causing the same fatigue, depression and confusion experienced by the severely sleep-deprived. The most crucial time is the deep slumber that occurs during the third stage of the sleep cycle. This is when the body goes into overdrive to produce healing and repairing hormones.

Thankfully, the body is properly equipped to make up for a few nights of poor sleep: “It’s intelligent in creating homeostasis—so the body will try to compensate,” says Dr. Bawa. But if you’re exhausted to the point where energy levels don’t bounce back after a couple nights of solid sleep, and normal activities are affected, it’s time to see a doctor. “We look at a range of factors, like adrenal gland fatigue, anemia and thyroid hormone disruption, for underlying causes of fatigue,” This content is vetted she says. by medical experts at Getting a good night’s sleep is about more than just feeling rested—it’s about building a healthy foundation for your future.

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Health Series

STAY WELL

CANADIAN LIVING PROMOTION

Stay Energized

Feeling drained?

Stay energized with these five simple steps to help keep you happy & healthy.

UPLIFT YOUR MOOD

GET VITAMIN HELP

SLEEP ON IT

Low spirits often go hand in hand with low energy. Emerging studies link a Mediterranean-style diet to improved mental outlook and decreased depression, says Dr. Alan Logan, co-author of Your Brain on Nature. Foods rich in omega-3 are also great mood boosters.

Depleted vitamins and minerals can cause fatigue, says Dr.Logan. Ensure you’re getting enough iron and B vitamins as well as vitamins C and D. And save mental energy by choosing a nearby drugstore like Shoppers Drug Mart when running errands, which boasts over 1,250 locations; convenience translates to fewer energy-sapping errands.

You need sleep for energy. To help you stay awake and alert, your body produces a naturally occurring substance that interacts with receptors in your brain to promote wakefulness. DPH, the active ingredient in ZzzQuil blocks your brain feeling alert and helps you feel drowsy. For occasional sleeplessness, try ZzzQuil along with some simple tricks to make sure you’re comfortable so your sleep isn’t interrupted.

Keep your room cool and dark. Turn off your electric devices. For women, overnight protection such as Always Maxi Overnight, can ensure you don’t wake due to leaks.

EAT FOR ENERGY Consume complex carbohydrates for an instant source of energy, says holistic nutritionist Sarah Goldstein. And opt for fibre-rich complex carbs, such as brown rice or sweet potato, they’ll release glucose slowly into your system so you don’t get a sugar crash. Combine those carbs with lean protein, healthy fats and water – even mild dehydration can cause fatigue.

A Mediterranean-style diet includes lots of fruit, vegetables, fish and poultry.

On those days – and – nights when you find your Always pads or Tampax tampon supply low, know that many Shoppers Drug Mart locations are open 24 hours for quick and easy replenishment.

KEEP MOVING Exercise helps deliver oxygen and nutrients to cells, which boosts your energy, says nutritional practitioner Maria Pawlicka. “It doesn’t matter the workout – just do something daily.” And no excuses for that time of the month: Tampax Pearl Active tampons make exercise worry-free, even on heavy days. Bonus: Exercise also releases endorphins to help you feel happier.

New liquid-formula ZzzQuil can help you sleep soundly so you wake up feeling refreshed. For your convenience, know that you can pick up ZzzQuil liquids at your local Shoppers Drug Mart.

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MENTAL HEALTH

FIVE-YEAROLD ERIC AS BATMAN

LIFTING THE VEIL We lose more than 3,500 Canadians a year to suicide —the second leading cause of death for 10- to 24-year-olds. One mother, still coping with her son’s death one year later, has an important message to share about mental health. BY KATE RAE

“w PHOTOGRAPHY: COURTESY OF JOY PAVELICH; iSTOCKPHOTO (BOXING GLOVES, FRAME)

HEN I MEET PEOPLE

and they ask me how old my kids are, I tell them, ‘Justin is 29, Conner is 19 and Eric would be turning 22,’” says Joy Pavelich, 52.

Every year, Eric’s would-be age continues to climb, even though his life was cut short.

“He will always be my son. I still want to talk about him,” Joy says simply. “I want to talk about him all the time.”

On Aug. 2, 2013, en route from Calgary to his grandmother’s farm in Kenaston, Sask., for the long weekend, Eric Schmit posted a giddy Facebook status update: “I’m comin’ with bells and whistles, Kenaston!!!” The following night, after a day spent goofing around on go-karts with his younger brother, he took his own life. He was 20.

The funniest guy in the room, talented mixed martial arts fighter, tough hockey player, loyal teammate, adoring boyfriend, generous soul and beautiful, gentle, artistic boy seemed to have it all. A suicide turns family and friends into investigators trying to piece together the tragedy: What signals did I miss? Why did he die? How could I have stopped it? “I know everyone wants to find ‘The Thing.’ We all want to find a reason,” says Joy, a single mother since her divorce in 2007. “But the truth is, there wasn’t OCTOBER 2014 | CANADIANLIVING.COM

THE TALENTED MIXED MARTIAL ARTS FIGHTER AT AGE 19

just one.” There was a family history of mental illness and suicide, and Eric’s history of depression, which began in his early teens and was being treated (successfully, Joy thought) with antianxiety medication. He was impulsive and diagnosed as a “rapid cycler,” meaning that, when the dark clouds came, they moved in quickly and settled in deeply. Despite the Jekyll-and-Hyde effect alcohol had on him, he was drinking a lot.

No one will ever know exactly what happened that night on his grandmother’s farm, but Joy describes it as a perfect storm, all the complex factors colluding and colliding with tragic, heartbreaking results. Eric had been in crisis before, but had always reached out to his family. “We would respond immediately and circle around him,” says Joy. “That was part of the 55

Getting Help Warning signs (seeming down, withdrawn or hopeless, and talking about death and wanting to die) might not always be present, or a loved one may successfully hide how he or she feels, says Dr. Marnin J. Heisel, a clinical psychologist in London, Ont. who specializes in suicide research. But if you or a loved one is feeling suicidal or expressing thoughts of suicide, there are many ways to seek help.

1 ERIC AND HIS MOM AT HIS HIGH SCHOOL GRADUATION

Help your loved one contact his or her family doctor or go to a walk-in clinic; it’s the best place to get a referral for a psychiatrist. The clinic may also have a list of other mental health professionals, such as psychologists and social workers, who you can get access to without a referral, says Dr. Heisel.

2

surprise—that he didn’t reach out that night.” But sometimes suicide is not a decision; it’s an impulse, less a plan than a compulsion that, for whatever reason, gets acted upon. For most, it’s not about wanting to die, but about wanting to quiet the pain.

More and more families are pulling away the veil of how they lost their loved ones. Joy knew from the moment it happened that she was going to speak frankly about it. The decision to talk openly about how Eric died, to not cloak it in the “died suddenly and unexpectedly” euphemism, was instant, unanimous and obvious. “It was what it was,” says Joy. “We told everyone that, unfortunately, despite everyone’s best efforts and tremendous love, Eric died of suicide.” (She, like many who have lost a loved one to suicide, rejects the phrase “committed suicide” and its criminal implications.)

Her mother’s French Catholic priest quieted any worries Joy had about her religion’s historical indictment of suicide, saying to her simply, “God doesn’t care.” Their communities in both Alberta and Saskatchewan rallied around the family. Any fears of the stigma surrounding mental illness and suicide were unfounded. There was no shunning, no shame. After Eric’s service, the lineup to speak with Joy was over three hours long.

Looking through his phone following his death, his brothers found prayers Eric had written. The most devout member of the family (“God was the only thing Eric didn’t need proof of,” says his brother Justin), Eric had prayed to St. Dymphna, patron saint of mental illness, to help protect his mind. He’d prayed to St. Sebastian, patron saint of athletes, that he would always be strong in body and mind. He’d prayed to St. Raphael, patron saint of lovers, that he would cause no pain in his relationships.

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3

If you feel there is immediate danger, go to the closest hospital emergency department or call 911.

For more information, support and additional resources, visit suicideprevention.ca.

Now, with the much-dreaded one-year anniversary of Eric’s passing behind them, Joy and her sons are slowly figuring out how to move forward without him, how to, as Joy puts it, realign as a family without their middle child, without their glue. “There is a very specific grief for the siblings left behind,” says Joy. “It’s a world of supposed-tos: We were supposed to be best men at each other’s weddings. Our kids were supposed to be cousins.” Justin recently opened a gym in Strathmore, outside of Calgary, where he trains everyone from six-year-olds to pro fighters—even his mom, who works out with her sons several times a week. “The gym was Eric’s dream,” says Justin. “It’s what he wanted to do.”

For Joy, the grief has changed in the past year—her role has moved from investigator to mourner. Now it’s less about having a son who died of suicide, and more about having a son who died. “I would feel the same way if he had died in a car accident,” she says. “Now it’s about figuring out how to live without a person who brought so much light into your life.”

Eric’s room is still the way he left it that day in August. That morning, after he’d left for Saskatchewan, Joy cleaned the house, excited about having the long weekend to herself. She started to strip Eric’s bed, but stopped, deciding it was fine. That omission, she says, has saved her many times over the past year. “His sheets still smell of him,” she says. “I can still climb into his bed and surround myself with him.”

Joy started a new job last April as the communications leader for the Canadian Mental Health Association in Calgary, a CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY: COURTESY OF JOY PAVELICH; iSTOCKPHOTO (ROSE, FRAME)

ERIC AND HIS BROTHERS, CONNER (LEFT) AND JUSTIN (CENTRE)

Call a distress line, which can offer immediate support and local resources. To find the closest one, search online for “your town + suicide hotline.”

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3 1

Speaking Up The suicide rate for Canadians, as measured by the World Health Organization, is 15 per 100,000 people.

(It’s much higher for certain groups: For Inuit peoples living in Northern Canada, the rate is between 60 and 75 per 100,000). Depending on the age group considered, men are as much as four times more likely to die of suicide than women, for reasons that can only be speculated.

While the rates in Canada have not changed dramatically over the last 20 years, how we talk about suicide has. Families are beginning to speak up, organizing golf tournaments, bike rides and walks in memory of loved ones to raise both awareness and funds for suicide education and prevention.

In obituaries, the word still jumps off the page, but more and more families are fighting against the stigma of mental illness by acknowledging the real reason behind their losses. And that is the first step in creating change.

There are some wonderful success stories when it comes to suicide prevention, says Dr. Marnin J. Heisel, a clinical psychologist and an associate professor in the department of psychiatry at Western University.

Countries such as Ireland, Australia and New Zealand are seeing suicide rates drop. “They have all done an awful lot to raise awareness about suicide and suicide prevention, to develop and support national strategies and to take multicomponent approaches to enhance awareness and training of mental health professionals, helping people to access care more quickly and supporting research.”

Here in Canada, he says, changes are underway to improve our own rates, and everyone (including families, health-care providers and government officials) has a role to play. The future is hopeful, he says, but we all have to get involved. “We can all do more.”

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place where she feels supported in both her own grief and in her mission to help break the silence around mental health and suicide. She reaches out to other parents who have lost their children, just as others had reached out to her as the new member of a club she never wanted to join. “Honour your grief,” she tells them. “Don’t try to hide it. Don’t try to move at a pace that someone else thinks you should. Honour every emotion and don’t be ashamed. Love your loved one.”

In Eric’s eulogy, his brothers spoke to the packed church about his childhood obsession with Batman and how he went everywhere in his Batman suit. They told the story of how a group of women had asked six-year-old Eric if he was going to be Batman for Halloween. “No,” he said, “I’m going to be a knight in shining armour. I am Batman.”

After Eric’s death, in lieu of flowers, the family asked for donations to the Sheldon Kennedy Child Advocacy Centre in Calgary. The money raised was Eric’s Gift within the Little Boys’ Comfort Zone, an area for children to relax and prepare for interviews or examinations. “Of the pieces purchased, the most meaningful to our family is a row of costumes for children to dress up in,” says Joy. Now small superhero costumes wait on a row of pegs for small hands to pull This content is vetted onto small bodies, to help them feel a little by medical experts at bit stronger, a little more powerful and a little better shielded from the pains of the world.

To make sure this product is right for you, always read the label and follow the instructions.

58

CANADIANLIVING.COM | OCTOBER 2014

Dinner is

Covered!

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NUTRITION

Pleas ng Picky Eaters Ten ways to expand your child’s palate for easier mealtimes any, if not most, parents have at least one picky eater living under their roof. While it can be stressful dealing with a major food critic, don’t panic: “Most picky eaters outgrow this childhood phase, are healthy and continue to grow well,” says registered dietitian Shannon Crocker of Ancaster, Ont. That said, parents never like to see their child push away a home-cooked meal.

The best way to introduce new foods to your kid’s diet is to implement a variety of strategies, suggests Crocker, the mom of a “recovering picky eater,” now 12. Here are expert tips to get your child from “no, thanks” to “more, please!”

1

MODEL A FOODPOSITIVE APPROACH

“Eat a wide variety of foods yourself and try new foods with your children. Let

them see you enjoying new tastes,” says Crocker. You can’t expect your kids to sample new veggies if you shove all yours to the side of the dinner plate. Also, keep the mood at the table anxiety-free, adds Lindsey Hamilton, a preschool teacher at Room to Grow Childcare in Lower Sackville, N.S. “We try not to draw attention to a child who is a picky eater because we don’t want them to be embarrassed or feel something is wrong with them. We encourage our staff to eat with children to set a good example,” she explains.

2

OFFER AGERELATED PRAISE

It may feel silly to congratulate your child for eating a broccoli tree. But it’s not about the food; it’s about the attitude. “Praising a child when she tries something new encourages her to continue trying new things,” says Hamilton.

3

RECONSIDER THE ONE-BITE RULE

Telling your child she has to take only one bite can take the pressure off, since she knows she doesn’t have to eat all of a new food. But at other times, it adds to the pressure. “There’s a difference between offering, encouraging and forcing,” says Crocker. If using this strategy, encourage one bite of a new food over the course of a meal, and don’t cajole the child into taking “just one more bite” if she does try it.

Plus, don’t make a fuss about the size of the bite. “As long as they get a taste, that should be good enough,” says Crocker.

4

EXPAND ON YOUR PRESENTATION

Reinvent how you serve the refused food. “My son wouldn’t eat a meatball sub with round meatballs, but he would

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60

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY: MICHAEL ALBERSTAT (CHILDREN); THINKSTOCK (CARROT). HAIR AND MAKEUP, BUFFY SHIELDS/ TRESEMMÉ HAIR CARE/M.A.C COSMETICS/JUDYINC.COM. STYLING, ANDREA KARR

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BY YUKI HAYASHI

7

PLAY WITH TEXTURE

Textures can be a big turnoff.

Lumpy foods like oatmeal and mashed potatoes are often suspect, as are smooth ones like hummus or dip, says Hamilton.

If the texture of a food is putting your kid off, prepare it another way. “Instead of cooked vegetables, serve raw veggies with dip or try grating them—this works really well with carrots and cabbage. Lightly sauté green beans, broccoli or asparagus instead of boiling them, and opt for crispy roasted potatoes rather than mashed. Freeze fruit, like kiwi and banana pieces, on a stick so they’re like an ice pop,” suggests Crocker.

8

SERVE FOOD FAMILY-STYLE, ON PLATTERS OR IN BOWLS

Some picky eaters respond with more interest when they get to choose how much of each food to serve themselves.

9

CONSIDER COVERT VEGETABLES

eat a burger—a flattened meatball—with cheese and tomato sauce. Same food, just presented differently,” says Crocker.

5

ENCOURAGE THEM TO “EAT THE RAINBOW”

“By having a plate full of different colour foods, there will usually be some colours of food they like,” says Claire Hayley, director of Room to Grow Childcare.

Challenge your family to see who can eat the most colours—parents included.

6

ENLIST THEIR PALS

“Watching their peers eat what is in front of them without hesitation is usually enough to get picky eaters to try at least a bite,” says Hamilton. If your child isn’t in day care, try using lunch and dinner dates with friends to expose him to a food-happy attitude. Consider signing him up with a buddy for a kids’ cooking class, too.

Some parents may not agree with stealth manoeuvres such as sneaking healthful veggies into their child’s fave foods, but often it can improve the flavour of something they were already making. “I’m a big fan of pumpkin in pancakes, carrots in muffins, and spinach, kale and avocado in smoothies,” says Crocker. Hayley says her childcare centre uses pizza as a healthy-food bonanza, tucking spinach under the cheese (“the kids don’t even realize it’s there,” she says), and blending vegetables into the pizza sauce itself.

“They don’t taste the difference and they get their serving of veggies,” says Hayley.

10

FINALLY, DON’T GIVE UP

Keep offering foods at different meals, in different ways. “You’ve probably heard that it might take up to 10, 15 or even 20 times for a child to try a new food.

I’ve seen that proven true over and over again,” says Crocker. What better excuse to bust out of a recipe rut, too?! Kiwi-kale smoothie, seasoned kale chips, kale Caesar salad, kale-and-sausage pasta…

@

GO ONLINE: Do you have a picky eater? Find strategies to help yours at canadianliving.com/pickyquiz.

ADVERTORIAL

CONTROLLING BLOOD GLUCOSE:

top 5 Geneviève Nadeau PDt, B.Sc., dietitian and nutritionist

foods for better health

When your body digests the foods that you eat, your blood sugar (or blood glucose) rises. If your blood glucose climbs quickly, it can, shortly after, fall just as drastically. This is what often causes sugar cravings and extreme hunger—factors that encourage the majority of people to eat beyond their needs. Some foods, however, can stabilize your blood glucose and can help you better manage your appetite. Incorporate these five foods into your diet to better control your blood glucose. To get you started, we’ve also included three easy-to-make recipes.

1 2

OATS

3 4

There are plenty of reasons to enjoy legumes such as chickpeas, lentils, kidney beans and lima beans, which are low-fat sources of fibre and protein. Legumes already contain carbohydrates (sugars), so substitute these starches for rice or pasta during meals.

DARK GREEN VEGETABLES

5

Peaches, pears, cherries, strawberries, raspberries and other fruits offer a rainbow of delicious options that are rich in both vitamins and antioxidants. Bonus: Fresh fruit provides soluble fibre that can help to better regulate your blood glucose.

This whole grain is high in soluble fibre, which slows the absorption of sugar into the blood.

Enjoy the benefits of oats in tasty treats such as oatmeal, granola and granola bars.

NUTS AND GRAINS

In addition to providing protein and fibre, nuts are chock-full of “good” fat that is beneficial to your health. Roast nuts and add them to a salad, or throw a small handful into your morning smoothie.

LEGUMES

Containing few carbohydrates and lots of fibre, vegetables such as kale, broccoli and spinach are a gold mine of essential vitamins and minerals. They are also a source of magnesium, a mineral that helps to control insulin secretion.

FRESH FRUIT (WITH PEEL)

Get control of your glucose with these healthful habits Add dairy products to your breakfast routine

Choose carbohydrates that are rich in fibre

(Greek yogurt, milk, cheese) to increase your protein intake and to better manage your appetite.

as a side dish for your meat, poultry or fish at mealtime.

A grilled vegetable salad with quinoa is an excellent choice.

Whole grains are rich in fibres, which controls blood

Sweet potatoes are root vegetables that are rich in beta-carotene, a vitamin that helps us to better see

glucose levels. Pack a quinoa salad in your lunch bag, or make oatmeal pancakes for breakfast.

Along with fibre and protein, your meals should include foods that are rich in “good” fats to support heart health and to better control diabetes. Avocado, salmon, walnuts, almonds, pumpkin seeds, olive oil and flax seeds are ideal options to include in your daily diet.

in the dark. It also has a low glycemic index, which means it doesn’t cause blood glucose levels to spike.

Foods rich in protein and low in fat (tuna, shrimp, turkey, tofu) alleviate hunger without causing spikes in blood glucose levels between meals.

Carbs

Sugar

PHOTOGRAPHY, RYAN BROOKN (SMOOTHIE); JEFF COULSON (WAFFLES, SALAD)

6g

Carbs

Carbs

29 g Fibre 4 g

25 g

30 g Fibre 2 g Prep time 15 minutes Total time 45 minutes Portion size 12 waffles

Sugar

7g

Prep time 15 minutes Total time 35 minutes Portion size 6 servings

Fibre 3 g Sugar

19 g

Prep time 5 minutes Total time 5 minutes Portion size 2 servings

POWER WAFFLES AND FRUIT

EGG AND SALMON POTATO SALAD

PEACH AND ALMOND SMOOTHIE

2-1/4 cups (550 mL) whole wheat flour 1 tbsp (15 mL) granulated sugar 2 tsp (10 mL) baking powder 1 tsp (5 mL) baking soda 1/4 tsp (1 mL) salt 3 eggs, separated 3-3/4 cups (925 mL) fat-free plain Greek yogurt 1/4 cup (60 mL) unsalted butter, melted 2 tbsp (30 mL) vegetable oil 2 tsp (10 mL) vanilla 2 tsp (10 mL) maple syrup 3 cups (750 mL) assorted fresh berries (such as strawberries, raspberries, blueberries and blackberries)

4 eggs 1 pkg (680 g) baby yellow-fleshed potatoes, scrubbed 400 g skinless salmon fillets 1/4 tsp (1 mL) each salt and pepper 2 tbsp (30 mL) lemon juice 4 tsp (20 mL) olive oil 4 tsp (20 mL) grainy mustard 2 tbsp (30 mL) chopped fresh chives 1 tbsp (15 mL) chopped fresh dill 8 cornichons, sliced

1-1/4 cups (300 mL) almond milk 1 cup (250 mL) frozen sliced peaches 1 half banana, sliced 1/3 cup (75 mL) frozen raspberries 1 tbsp (15 mL) liquid honey 2 tsp (10 mL) lemon juice

In large bowl, whisk together flour, sugar, baking powder, baking soda and salt; set aside.

Beat egg whites until soft peaks form; set aside.

In separate bowl, whisk together egg yolks, 2-1/4 cups of the yogurt, 3/4 cup water and the butter; pour over dry ingredients, stirring to combine.

Fold in egg whites just until combined.

Heat waffle iron; brush lightly with some of the oil. Pour in about 1/3 cup batter for each waffle, spreading to edge. Close lid and cook until steam stops and waffles are crisp and golden, about 6 minutes.

In bowl, stir together remaining yogurt, the vanilla and maple syrup. Serve on waffles with berries.

Place eggs in saucepan; pour in enough cold water to cover by at least 1 inch (2.5 cm). Bring to boil.

Remove from heat; cover and let stand for 10 minutes. Drain and rinse under cold water until cool, about 2 minutes; drain again. (Make-ahead: Refrigerate for up to 2 days.)

Peel off shells; cut eggs into quarters.

Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain. Let cool just enough to handle; cut into quarters.

Meanwhile, place salmon on parchment paper– lined rimmed baking sheet; sprinkle with half of the salt and pepper. Bake in 350°F (180°C) oven until fish flakes easily when tested, 12 to 15 minutes. Flake with fork.

In large bowl, whisk together lemon juice, oil, mustard and remaining salt and pepper. Add potatoes, salmon, chives, dill and cornichons; gently toss to coat. Scrape onto serving platter; top with eggs.

Your partner in diabetes care Knowing what and when to eat is essential in controlling your blood glucose levels. Now even easier to use, the new Accu-chek Aviva blood glucose meter, with a slick new design and improved features, makes managing your diabetes even simpler.

To learn more, visit accu-chek.ca ACCU-CHEK and ACCU-CHEK AVIVA are trademarks of Roche. ©2014 Roche Diagnostics.

All rights reserved.

In blender, purée together almond milk, peaches, banana, raspberries, honey and lemon juice until smooth.

For more healthy and delicious recipes, visit canadianliving.com/ infodiabetes

©2014 P&G

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10th ANNUAL

Me to We AWARD WINNERS

T

PHOTOGRAPHY, SERGEI BELSKI

his year’s Canadian Living Me to We Award winners are an extraordinary group. They’re bright, engaged, energetic, wilful and, above all, compassionate. They’ve worked hard to make a difference in their neighbourhoods, their communities and beyond—many of them from a very young age.

They’re world-changers, all of them.

But how has volunteering changed them? That’s what we wanted to know. Were there challenging, difficult times along the way? We were so eager to ask: “Were there times when you (or those around you) doubted the wisdom of what you were doing?

Did you have to dig deep within yourself to find qualities that you didn’t know you had?” The answers may surprise you.

Because these extraordinary people are also ordinary, they face the same issues—financial obstacles, health problems, organizational challenges and (spoiler alert: this was a big one) fears of public speaking—that the rest of us face. They get daunted, just like we all do. But they never gave up.

BY DAVID EDDIE WITH FILES FROM DOUG O’NEILL

Mackenzie Murphy, this year’s Social Action Award winner, stood up against bullies.

OCTOBER 2014 | CANADIANLIVING.COM

65

10th ANNIVERSARY

SPECIAL

EVERY GOOD DEED COUNTS

CRAIG

Living has enjoyed a long-standing relationship with Free the Children. We were one of the first Canadian magazines to profile Craig Kielburger. Prompted by the murder of a young Pakistani activist named Iqbal, he campaigned against child labour when he was a mere lad.

Craig and Marc frequently write for the magazine, and we continue to cover their

work in Canada and abroad. Some of our staff even travelled to Kenya to visit Free the Children projects. We share the same values regarding community involment on both local and global levels. And that’s what we’d like to showcase here—how helping others makes for real change in the world. In the end, Canada becomes stronger and we all benefit.

ME TO WE

FREE THE CHILDREN

WE DAY

Since 2008, Me to We, the innovative social enterprise partner of Free the Children, has planted

The international charity and educational partner of Me to We has built more than

In 2013, We Day events inspired

666,900

trees around the world.

women are employed in Kenya through the Me to We Artisans program.

participants, including students, educators and supporters.

schools and school rooms around the world, providing education for

55,000

More than

1,000

155,000

650

Over

8,000

children every day.

schools and more than

Through Free the Children’s 2012-2013 Year of Water Initiative, more than

1,000,000 youth are engaged in We Act, a year-long service-training program through which students earn their way to We Day.

100,000 people in Kenya and other countries will have access to clean water.

During the 2012-2013 school year, students volunteered

Free the Children has shipped more than

$

20 million worth of medical supplies around the world.

TOTAL WE DAY ATTENDEES (as of September 2014)

4.5 million hours, fundraised for over 1,000 local and global causes, and raised

$

8.5 million.

= 492,000

CONTINUING THE GIVING SPIRIT GLOBALLY AND LOCALLY JACQUELINE VILLENEUVE, Youth in Action (13 to 17), 2011 What’s your biggest goal right now?

From 2014 to 2017, my goal is to raise $250,000 to complete construction for Zawadi la Tumaini’s facility in Kenya. It would include the purchase of land, construction of the children’s home, soccer field, greenhouse and sustainable water system. The home will accommodate 25 children, seven staff members and 10 volunteers.

66

KENNEDY BAKER, In the Community, 2013 What kind of volunteer work do you do now?

I’m a board member and volunteer at the 7-10 Club soup kitchen. We serve hot breakfasts and takeout lunches to more than 150 people daily.

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, HEATHER GREENWOOD DAVIS (MIDDLE AND TOP LEFT)

Y

ou’ve all read the words on a T-shirt: “Be the change you want to see in the world.”

That defines a brainstorming session that took place in the Canadian Living offices over a decade ago.

At the time, we were gearing up for the 30th anniversary of Canadian Living, and we wanted to shine the spotlight on volunteers who make a difference. So, with our longtime partners Marc and Craig Kielburger, founders of Free the Children and Me to We, we created the annual Canadian Living Me to We Awards. Canadian

MARC

SARAH JORDAN | 11

Toronto Award: Youth in Action, 12 & under Contribution: She founded Sarah’s Food Drive, an initiative she started to raise money and food for the homeless and hungry of Toronto, some of whom live not far from her.

PHOTOGRAPHY, JOHN HRYNIUK

Where would I like to be in 10 years: “I would love to help those people who are less fortunate, even if it doesn’t end up being my career—I see giving back as part of who I am.”

SARAH JORDAN WAS only five when, one night, she pushed her dinner away and proclaimed that she was full. Her mother, Lynda, responded, saying people were going hungry not five minutes away from the family’s Toronto home—not in China or Africa, the two typical responses one might hear in a family exchange of this kind. Reflecting back, Sarah, who is now 11, says that distinction made a difference. “I still would’ve felt bad, but knowing there were OCTOBER 2014 | CANADIANLIVING.COM

people five minutes away from me, I just felt awful.”

She started Sarah’s Food Drive with a handwritten flyer that she distributed around the neighbourhood, urging people to donate food, which she would then give to Toronto’s Daily Bread Food Bank. To her surprise, she collected more than 130 kilograms of food that year. In the drive’s fourth year, she got her school, Northlea, involved. Last year, the competition grew to include 3,000 students from six Toronto schools. The kids went into overdrive and raised a whopping 27,000 kilograms of food, making Sarah’s Food Drive one of the city’s biggest contributors to the food bank.

Along the way, Sarah, once too shy for public speaking, discovered her inner

orator. An inspiration and role model to many, she now speaks to gatherings of hundreds of people, educating students and the media alike about local hunger.

Among those she has impacted is her younger sister, Claire, 8, who has now gotten involved in the food drive and even has her own section on Sarah’s website called Claire’s Corner, which she started earlier this year to educate people on what food items are most needed. “It makes me really happy to be inspiring my sister,” says Sarah, who plans to continue the drive because, “Let’s face it, it’s not like hunger is going to go away next year.” So, parents: Choose your words carefully. Even the most casual comment might inspire someone to take action and become a leader of tomorrow.

67

10th ANNIVERSARY

SPECIAL

CAITLIN SHAW | 16

Contribution: She cofounded the Epilepsy Awareness Squad, an organization aimed at raising epilepsy awareness.

Where would I like to be in 10 years: “I hope to travel the world and explore and inspire people the same way that so many wonderful people have inspired me.”

PRINCE HAD IT as a child. Florence (Flo Jo) Griffith Joyner—once considered the fastest woman alive—had it. Yet many of us don’t pay much thought to epilepsy these days. Caitlin Shaw and her friend Daniel Nixon are out to change that with the Epilepsy Awareness Squad, which is aimed at raising the profile of epilepsy and eradicating the stigma attached to it.

Caitlin was diagnosed with epilepsy, the neurological condition marked by seizures, as a young child in North Van68

couver, B.C. But she says it’s not for herself that she wanted to raise awareness. It was during a hospital checkup to determine whether she still had epilepsy—after a seizure-free two years—that she encountered other people with the condition.

That’s when she decided to take action.

“You see these kids and they have so many seizures every day. I wanted to do something,” remembers Caitlin, who has faced discrimination because of her efforts. When people see the epilepsy awareness campaigns on her résumé, “they don’t get back to me,” she says. But that hasn’t stopped her.

Though she didn’t tell many of her friends about her condition until she was in Grade 9, Caitlin, who’s now off medication and keeps seizures at bay with a keto-

genic diet (a strict low-carb, mediumprotein, high-fat diet, which appears to benefit some epileptics, especially young people) is glad to have finally opened up.

“I have better relationships with people. I’ve started public speaking, which I never would have done on meds,” she says. But most of all, Caitlin feels that, since becoming more candid about her condition, she’s become more open to others and their secrets. “The invisible weaknesses people have? I wouldn’t view them as weaknesses, just as quirks, and I encourage everyone to talk about them.”

Amen. We all have “invisible weaknesses,” right? Caitlin Shaw is making the world a better place, one where we celebrate our quirks rather than be embarrassed by them.

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, KRISTINE BREVIK

Summerland, B.C. Award: Youth in Action, 13 to 17

DAVE CUDDY | 31

PHOTOGRAPHY, BOOMER JERRITT

Campbell River, B.C. Award: Educator

AN OUTDOOR EDUCATOR who teaches personal development and stewardship, often in wilderness settings, Dave Cuddy isn’t afraid to venture to places that are, for many of us, remote.

I picture him in a cabin with a wood stove, heating coffee in a tin pot—but maybe that’s just my imagination.

The Canadian lad had never travelled outside North America until the age of 23, when he went to Tanzania with Canada World Youth, an international volunteer program. What he saw while abroad blew him away. When he asked local kids about education, he was told, matter-offactly: “Oh, I can’t go to school. My family doesn’t have enough money.”

He decided to take action and founded an organization, Education Is Power, that OCTOBER 2014 | CANADIANLIVING.COM

raises funds for 35 Kenyan and Tanzanian students who might not be able to attend high school and university otherwise. The money has some strings attached: Each recipient must give back in some way, whether it be helping tutor a younger student, cleaning up the community or organizing a fundraising event.

One might think charity is the province of wealthy folk, but that stereotype does not apply to Dave, who supplements his outdoor education income with tree planting. Philanthropy has taken so much from Dave, it even threatened his livelihood. “There were times that I questioned whether I could keep going,” he says. At one point, even his parents, concerned for his welfare, asked whether he might be taking on too much, whether

Contribution: He founded Education Is Power, an organization that raises money for secondary and postsecondary students in both Kenya and Tanzania.

Where would I like to be in 10 years: “I’d like to change Education Is Power from a small-scale project into a larger nonprofit organization that will have a wider impact in Africa and Canada.”

the volunteer work, while good for others, might be overwhelming him.

But what doesn’t kill you makes you stronger, and Dave soldiered on, learning a few things along the way: “public speaking for sure,” says the soft-spoken Dave, “but also computer skills. I learned how to do financial plans, spreadsheets. I also honed my writing, leadership and organization skills.”

Just as long as he can find somewhere in his cabin to plug the computer in.

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10th ANNIVERSARY

SPECIAL

AMILYA LADAK | 18

North Vancouver, B.C. Award: Free the Children, Youth

Where would I like to be in 10 years: “I see myself just as involved with volunteer projects to address social inequity, and possibly using my health science degree to continue helping people in a professional capacity, possibly as a doctor.”

AMILYA LADAK describes how she was “brought up with the value of giving back to the community.” Both her parents and grandparents have always been actively involved in volunteer work and, through osmosis, she learned that part of one’s personhood is expending some effort to help others.

But mostly, she says, she finds giving back rewarding and fulfilling. When she was eight or nine, Amilya started collecting money for a local hospital in lieu of 70

birthday gifts from friends and family.

“I liked that feeling,” says Amilya, who doesn’t seem to look at her efforts as effort at all. She spent her lunch hours peer counselling and helping fellow students with homework and any other problems they were dealing with at the time, setting the school record for number of volunteer hours in Grade 7. “I didn’t do it because I wanted to set the record.

I wanted to spend my lunch hours doing something useful. I loved spending time with kids and helping them find solutions to their problems.”

Amilya’s problem-solving skills proved useful in organizing a Mini We Day at her Vancouver school last April. Long inspired by Me to We, she dreamed of putting on a student-run version, com-

plete with motivational speakers and performers—the whole nine yards. One week before the event, ticket sales were low and the featured performer cancelled with little notice. Amilya and her team motivated each other to continue with the event, finding not one but two replacement singers. The event was a resounding success.

“I never saw myself as a leader until I became one,” says Amilya, reflecting on her volunteer experiences. The ticket to overcoming her shyness, she says, was to always remember: “It’s not about you.

You’re not doing this for yourself. What you’re doing is much more important than what people might think about you.”

Teenagers around the world: Are you listening?

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, JANIS NICOLAY

Contribution: Amilya devotes many hours to charitable causes both inside and outside of school. She launched a Mini Me to We Day at her own school.

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KEALEY CLARKE | 19

Barrie, Ont. Award: In the Community

Where would I like to be in 10 years: “I’d like to be an oncology nurse, to still be volunteering with the Coast to Coast Against Cancer Foundation, and to go across the country again as a nurse.”

KEALEY CLARKE DREAMS of a world in which no parent ever has to be told, “Your child has cancer,” and no kid has to speak at a friend’s funeral, as she did at age 17 in her hometown of Barrie, Ont. Following the gut-wrenching loss of a close friend who had been battling cancer since the age of 13, Kealey turned her grief into a life’s mission. She knew there was nothing she could do about the symptoms of the disease or the 72

treatments (chemotherapy and radiation, accompanied by lengthy hospital stays) that so often rob cancer patients and their families of their ability to enjoy what time they have together. So she decided to focus on what she could do: raise awareness and make a difference in the lives of children and families living with cancer.

Kealey was also aware of the financial challenges that often face families with a loved one battling cancer—as if they needed one more thing to deal with.

With the help of a cycling enthusiast friend, she has initiated numerous fundraising and awareness campaigns—such as stationary cycle fundraiser Inside Ride and cross-country trips from Vancouver to Halifax—that have raised tens of thousands of dollars to date.

The surprising kicker about this fundraising campaign? “I’m not even that strong a cyclist,” she says. “I ride in the support van and take pictures.” Yet she has discovered secret strengths that she never knew she had. “For starters, I’ve learned that, yes, I can make a difference. And secondly, I have developed my public speaking skills—and now I often speak to groups of 800 or more.”

Kealey, who’s studying to be a pediatric oncology nurse, doesn’t see her charitable activities (which include more than 750 volunteer hours for causes related to pediatric cancer) as a benefit resulting from her close friend’s death. The grief and loss still run too deep. “He got me involved,” she says. “It’s something I do in honour of him.”

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, AARON COBB

Contribution: Kealey has raised thousands of dollars for causes related to cancer through cycling fundraisers.

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10th ANNIVERSARY

SPECIAL

MACKENZIE MURPHY | 14

Airdrie, Alta.

Award: Social Action

Where would I like to be in 10 years: “I’m hoping to pursue a career as a criminal prosecutor and to continue my speeches across Canada, speaking out against the stigma of mental health and bullying, and promoting suicide awareness.”

BOTH MACKENZIE MURPHY and her mother, Tara, credit one of last year’s Canadian Living Me to We Award winners, Carol Todd—and her daughter, Amanda Todd—for saving Mackenzie’s life and “continuing to save it every day.”

Carol has been speaking out about bullying since Amanda committed suicide in 2012 as a result of online torment.

In 2012, after years of trauma from bullying (both cyber and otherwise), Mackenzie also attempted to take her own life 74

at age 12. Fortunately, she did not succeed. While recovering in the hospital, she saw Amanda’s video diary account of her experience with bullying. “It took a huge burden off me,” she says. “I thought, Wow, I am not alone.”

She decided to launch a campaign for an antibullying bylaw in her town of Airdrie, Alta. She initiated a meeting with the mayor and spent nine months campaigning intensively—during which time she was bullied more than ever— before the bylaw passed. There were hundreds of comments on her Facebook page, most of which Tara deleted before Mackenzie read them. But what she did see (one month out of hospital) included the names “hypocrite,” “slut” and “fake.”

And people greeted her sarcastically in

the street. “It was pure torture,” she says.

“Before the bylaw passed, people thought, I can bully Mackenzie as much as I want to.” I ask Mackenzie why she thinks bullies target her. “They think I’m fat,” she says with an almost audible shrug.

While Mackenzie was in the hospital, Carol Todd contacted Tara. “She gave my mom something to lean on,” says Mackenzie. When I express amazement that Carol would reach out during her own time of grief, Mackenzie says, “She’s a strong woman.” Clearly, not the only one.

Mackenzie’s experiences have taught her to believe in herself and to speak up— not just for herself but for others. Now her message has reached people worldwide, in the same way Amanda Todd’s story touched her.

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, SERGEI BELSKI

Contribution: She successfully campaigned for an antibullying bylaw in her hometown of Airdrie, Alta.

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10th ANNIVERSARY

SPECIAL

BRYDEN HUTT Youth in Action Award (12 & under), 2011 What has been your most fulfilling accomplishment since receiving the award?

“There are two: I received the Queen Elizabeth II Diamond Jubilee Medal for outstanding service to my country and I helped raise $50,000 for the Children’s Wish Foundation.”

CAROL TODD, Social Action Award, 2013 What did it mean to you to win a Me to We Award?

“It was a very special experience. My daughter, Amanda, committed suicide in October 2012. Before she died, her goal was to be able to attend the Me to We event in Vancouver in 2012. Amanda didn’t make it, but someone managed to get an invite for me and nine guests. It was bittersweet. After that, I started advocating for young people’s safety with respect to bullying, cyber bullying and social media. Winning the award was for Amanda and the legacy she left behind.”

BEAUTIFUL

CHANGE-MAKERS We reconnect with past Canadian Living Me to We Award winners to see where they are now.

What are you doing now?

“I am in Grade 5.”

RISHMA GOVANI Diversity Award, 2006 What has been your most fulfilling accomplishment since receiving the award?

“My children, who are six and four. Becoming a mother has changed me profoundly and has redefined the word service for me. I’ve tried to pass on that passion to my kids who are already pint-size volunteers.”

NADIA PASQUINI Educator Award, 2012 How does volunteering enhance your life?

“Volunteering makes me feel a huge sense of accomplishment, like I am giving back to a community. It also makes me thankful for the many blessings in my life and allows me to lead by example. In the words of statesman John Quincy Adams, ‘If your actions inspire others to dream more, learn more, do more and become more, then you are a leader.”

NATHAN HOW, Youth in Action Award (13 to 17), 2012

“

What’s your biggest goal right now?

I am currently working in a prostate cancer research lab and I want to add to the body of knowledge in the field.

CARLA CUGLIETTA, Educator Award, 2007 What has been your proudest moment since receiving the award?

“Returning to India to see the impact that access to clean water has made in villages. I also get to see the different businesses that have come from microfinance loans. I feel so blessed to see those changes every time that I go.”

SARAH LEWIS Youth in Action Award (12 & under), 2013

“

How does volunteering change your life?

Volunteering gives me a sense of purpose and fulfilment. It is special to know that giving a pair of socks to someone in need makes his or her feet warm and my heart happy.

76

”

”

ZAC ANDRUS Youth Award (13 to 17), 2010 Do you still volunteer?

“I am a member of the Accessibility Advisory Committee for the Municipality of Port Hope, as well as a member of the Jack Burger Revitalization Committee, which is in the process of making the local sports complex more accessible. The award money will be used to help install an elevator in the arena and add family washrooms and accessible change rooms in the pool area.”

DION OXFORD Social Change Award, 2008 What other life challenges are you facing?

“I live with multiple sclerosis.

I was diagnosed 18 years ago. I have raised almost $50,000 for the MS Society via bike rides over the years. Now that my legs no longer work and I cannot cycle anymore, I am also an advocate for people living with disabilities.”

DALLAS MORRISON Youth Award (13 to 17), 2008 What volunteer work have you been involved in since winning the award?

“I was a volunteer at the Wannabee Hospital in Africa.

I dealt with malaria, hepatitis A, flesheating disease.”

What has been your most fulfilling accomplishment since receiving the award?

“Everyone thinks my greatest accomplishment is surviving cancer, but for me, it was graduating. I didn’t think I would see Grade 12.”

CANADIANLIVING.COM | OCTOBER 2014

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FINANCE catontheboat” or lyrics, which should be easy to remember. Change your passwords every three or four months and never use the same password for all of your online activities—someone who determines one password has the digital key to unlock everything else.

WATCH OUT FOR PHISHING SCAMS AND SPAM Spam (a.k.a. junk mail) isn’t just annoying; it could be damaging, especially if it’s a phishing scam, which solicits confidential information or tricks you into installing malware. (Social media scams

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How to protect your online financial information

BY MARC SALTZMAN

s they say on Twitter, ICYMI (in case you missed it), online threats are on the rise. Attacks aimed at a specific user, company or organization are up a whopping 91 percent in the last two years, say experts at Symantec, a tech security firm. Meanwhile, data breaches at companies (which can affect millions of customers) are up 62 percent. Another startling fact: Thirty-two percent of Canadian smartphone users have experienced mobile cyber crime over the past year. (Sixty percent of Canadian users aren’t aware that security solutions for their phones exist.) Whether you enjoy the convenience of online shopping, banking, trading or other finance-related activities, you can bump up your online security with these tips.

INSTALL A SECURITY SUITE

Don’t settle for a basic antivirus program that you downloaded for free or that came with your operating system. Pur-

chase a more robust security suite that protects your PC or Mac against malware (malicious software, like viruses, worms and Trojans), key loggers (who can see what you’re typing), spam, iden78

tity thieves and social media fraudsters.

Good security suites might cost $30 to $50 per year for one device, or as much as $150 for multidevice protection. Suites you pay for update more often, so you’re always protected from the latest threats.

BUILD A STRONG PASSWORD Take the time to create a password that is stronger than your child’s or pet’s name.

A secure password is at least seven or eight characters long, and has a combination of numbers, symbols and both uppercase and lowercase letters. Some experts say it’s just as effective to use a long string of words, such as “theblue

Keep your info to yourself 8WYa kf ÓdWdY_Wb _d\ehcWj_ed WdZ ej^[h _cfehjWdj ZWjW ed W h[]kbWh XWi_i—at least weekly—just in case.

Before uploading financial info to a cloud account, encrypt files by adding a password.

OPT FOR TWO-STEP AUTHENTICATION Major tech companies, such as Google, Facebook, Twitter and Apple, as well as many financial institutions, offer a twostep authentication option when signing into your account. In addition to the stan-

dard user name and password, you’ll also need a short, randomly generated code that’s usually sent via text (SMS) message to your mobile phone or revealed in an app. This serves as an additional security measure to protect your accounts from being compromised.

:emdbeWZ j^[ bWj[ij \h[[ ie\jmWh[ kfZWj[i \eh oekh ef[hWj_d] ioij[c$ Called “Windows update” for PC and “software update” for Mac (click on the Apple logo in the top left corner), these updates plug security holes, zap bugs and enhance functionality.

M^[j^[h _jÊi Wj oekh beYWb café, in an airport or in a hotel lobby, you can take advantage of free public Wi-Fi—often referred to as “hot spots.” :edÊj ki[ j^[i[ Yedd[Yj_edi \eh ÓdWdY_Wb jhWdiWYj_edi" as there could be cyber crooks digitally spying on your activities.

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, JEFF COULSON

Safe & Secure

threaten to close your account unless you confirm that you want to keep it open.

Clicking on the link could infect your computer with malware.) Some security suites and web browsers can alert you and block threats, but you’ll have to exercise common sense: Ignore emails that claim to be from your bank or your Internet service provider. They will likely ask you to confirm your financial or personal details on a website, or to click on a link or download an attachment. Never, ever fall into this trap. Simply click “delete.”

Reputable companies will never ask you to confirm your credentials via email.

When in doubt, call or write the company in question.

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WOMAN OF THE HOUR

Getting Real When novelist Ann-Marie MacDonald wrote her highly anticipated third novel, she dug deep into her own experiences to explore some of her most profound life questions. But can we learn from stories of the past?

nn-Marie MacDonald was just a kid when she was first told to “write what you know.”

She was crestfallen by her teacher’s instruction, thinking it meant that her stories must be confined to her concrete experience, her boring old life. “I thought, I want to write from my imagination, my ‘what if,’” she says, her hands in the air and her eyes sparkling. As the decades passed and Ann-Marie became a storyteller of many kinds—author, playwright, actor and television host—she realized experience and imagination weren’t separate entities. “There is a marvellous, fantastical jungle that grows up from my experience,” she says. “That’s called the imagination.”

Looking back at Ann-Marie’s novels to date, one can trace the progression from imaginary worlds to beautifully profound stories inspired by her boring old life. Her successful 1996 breakout novel, Fall on Your Knees, was an epic family saga derived from her Lebanese and Cape Breton background. Years later, in 2003, she followed up with The Way the Crow Flies, a story in which the main character lives on the same air force base as she did in childhood, in the shadow of the famous Steven Truscott case.

With the September release of her third novel, Adult Onset (Knopf Canada, $32), Ann-Marie faces her past in the most concrete and penetrating way yet: She fictionalizes her experience of estrangement from her parents for being a lesbian.

Opening the book with an email she received from her father, Ann-Marie—along with her protagonist, writer Mary Rose MacKinnon—is forced to confront the pain she felt when her parents refused to accept her for who she was.

In some ways, Ann-Marie thought it would be an easy book to write. Unlike her research-intensive previous novel, which required digging into a high-profile murder case, this work of fiction is about familiar subject matter: raising two kids, being a writer (like Ann-Marie, Mary Rose is constantly asked when her third book will be done) and dealing with rejection from her parents. But turning something so personal into fiction ended up being one of the hardest things she has ever done.

Now Ann-Marie’s often dramatic voice softens as she reflects on it. “This has been the greatest work of fiction in my life, because I’ve had to deal so finely and so delicately with what I’ve drawn on,” she says. You can’t help but appreciate all the 80

careful work that went into this novel and, most notably, into creating its protagonist. Lovable yet hopelessly flawed enough to be utterly human, Mary Rose is a character who is uncertain. A character who questions her sanity, Googles her symptoms and dwells on the past. A character you can’t help but see yourself in.

And as a mother, Mary Rose is refreshingly real. Unlike the idealized, ever-patient moms commonly portrayed in fiction, she experiences moments of hair-trigger rage—and it terrifies her. “The idea that a mother is supposed to be flooded with her own oxytocin and just in love with love—it’s not always like that,” says Ann-Marie, who deliberately weaves those moments of chaos that come with having kids into the story line. At one point in the book, the analogy-loving author sums up everyday motherhood: “Child rearing resembles war: long stretches of boredom punctuated by all hell breaking loose.”

Now a mother of two daughters, ages nine and 11, AnnMarie says motherhood has made her a better person, one who plays hockey with other moms and knows her neighbours. But it has also dredged up buried anger from her past: While she now has a strong relationship with her parents, who eventually came around, she was harbouring residual pain somewhere in her psyche. “I thought all of that was dealt with and done, but children force you to confront yourself in a way that no one else can,” she says. “If you’ve experienced that kind of exile and you haven’t completely processed it, you pass it on to the next generation. And you won’t even know that you’re doing it.”

In Adult Onset, that pain is everywhere. Haunting memories are nestled in with the minutiae of life. Mary Rose replays some of those memories, meditating on them, turning them around and examining them from different angles. You can’t help but think that, in some way, Ann-Marie was doing the same in writing the book. But she teaches us that memory is far from perfect.

As Mary Rose seeks to illuminate her past in search of answers, all she finds are more questions. “When you have uncertainty about an aspect of your past that has made you who you are today, it can really bother you in the back of your mind,” says Ann-Marie, who seems to have come to terms with the uncertainty in her own life. Though it can drive you crazy, it’s also the key to endless possibility, she says. “You’ll never get the answer, but if you’re lucky, you’ll get new questions.”

CANADIANLIVING.COM | OCTOBER 2014

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BY JILL BUCHNER PHOTOGRAPHY BY DAVID WILE

ANN-MARIE JOINED US AT CANADIAN LIVING HEADQUARTERS FOR THIS SHOOT, AND STUCK AROUND TO COOK UP BABA GHANOUSH (INSPIRED BY HER LEBANESE ROOTS) IN THE TEST KITCHEN. CHECK OUT THE VIDEO AT canadianliving.com/

annmariemacdonald.

COMMUNITY

Advocating For Good Food How one chef is helping extend the reach of community kitchens in his city BY ROBIN STEVENSON

A

WITH FILES FROM COLLEEN FRIESEN

s a chef, Paul Rogalski knows cooking starts with just one ingredient. “The thing about food,” says the owner/culinary director of Calgary’s Rouge Restaurant and Bistro Rouge, “is when you are starting out, it seems daunting to learn all there is to know. But food is a lifelong journey of learning and discovering.”

Born and raised in Calgary, Paul’s own food journey began at his grandparents’ farm in Ontario, where he spent his childhood summers. He watched his grandmother use the harvest from the kitchen garden to make preserves and create meals from scratch. “The food was phenomenal,” he recalls. However, not

until later in his career, after years spent manipulating food, did he remember this simpler time and start to celebrate the tastes and flavours of local foods. “It was a food epiphany,” he says.

These days, Paul is an advocate for good food. The dishes he serves at his restaurants feature lettuce, tomatoes and herbs from an acre of land he leases just outside of the city, along with ingredients sourced from local farmers and purveyors. “Calgary is a challenge because of our growing climate,” he says. “We can’t always get perfect tomatoes, but our mission is to capitalize on flavour.”

His desire to connect people with food from the land extends to supporting

@

GO ONLINE: Learn more about the power of cooking good food at canadianliving.com/collectivekitchens.

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CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, ROTH & RAMBERG

“The essence of community starts with good food.”

— Chef Paul Rogalski

efforts to establish a community food centre in Calgary. Paul is one of eight chefs participating in Harvest Moon, a fundraising dinner whose proceeds will go toward developing the centre and fostering its aim to build a more equitable food system in the city through access to healthful fare, the promotion of cooking skills and community engagement.

These centres, notes Paul, are not just about, “‘Here you go, here’s some food.’

This is a chance to learn how to grow food, prepare food and understand the story of food from start to finish. To me, that’s a big shift because it’s always my hope that people will know where their food comes from.” And he believes bringing people together to create a meal is part of that. In the kitchen, a person “can have a cooking experience that is very solo,” says Paul. “But if you get a group of people to work toward a common goal—whether it is cooking dinner for others, canning or preserving food, growing a garden—it not only develops a person’s individual skills but also their social skills. When I think back to my grandparents [who came to Canada from Ukraine], life was about conversation at the dinner table… conversation is communication, and communication is the essence of community.”

Paul thinks this is an exhilarating time for local chefs and residents who enjoy homegrown flavours. “I have been cooking for a living since 1983, and I am more excited now than ever about food. There’s a momentum. There are so many champions for local, fresh food.”

This growing appreciation for food that does not come from a box is why he believes Calgarians will get behind a new community food centre. After all, he saw his fellow citizens rally together during last year’s flood. “Calgary,” he says with conviction, “has such a strong community of people that care. From my heart,” says Paul, “it’s pretty easy to stand behind this.”

LET’S FIND VITAL SOURCES OF ENERGY TODAY, TO HELP PROTECT HER TOMORROW. The world’s population has reached seven billion and is forecast to reach around nine billion by 2050. As the world’s population grows its need for water, food and energy will increase. Meeting this challenge will be difficult and will place demands on all of us. At Shell we are determined to help meet the energy challenge, supplying a broad mix of lower-emission energy sources. We’re making our fuels and lubricants more advanced and more efficient than before. With our partner in Brazil, we’re also producing ethanol, a biofuel made from renewable sugar cane. And we’re delivering natural gas to more than 40 countries around the world. When used to generate electricity, natural gas emits around half the CO2 of coal. Let’s broaden the world’s energy mix. www.youtube.com/shellletsgo

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BEFORE & AFTER | DIY STORAGE | TILE STYLE | AUTUMN PLANTERS

KITCHEN SPECIAL!

Everything But The Kitchen Sink The moment I thought my marathon kitchen makeover was complete, I was washing dishes in the bathtub all over again. Forget what you’ve seen on TV: This is how a real-life reno unfolds.

BY KAREN BERTELSEN PHOTOGRAPHY BY DONNA GRIFFITH

OCTOBER 2014 | CANADIANLIVING.COM

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ON APRIL 9, 2014, I CRIED. I don’t remember much of the episode due to my state of mind at the time, but I’m told neighbours as far as three blocks away could hear my gasping sobs. It was the kind of hysterical crying that can only be brought on by one of life’s greatest horrors: the kitchen renovation.

You see, April 9 should have been the day my new kitchen was finally completed. The reno, which I figured would take around four months in the worstcase scenario, had somehow stretched into 12. With the confetti gun primed and ready, the only thing left to do was drop in the kitchen sink. And I did. And it was warped. And there wasn’t another in Canada. And I was looking at another six weeks before one could be shipped from the U.S. My eyes immediately started vomiting tears. Things were not working out like they do on television. I should have known they wouldn’t. I’ve been a television host for years and even worked on a few makeover shows myself, so I’m very aware that TV Time and Real Time are two entirely different things. And now, Real Time meant six more weeks of washing dishes in my bathtub.

Ironically, this all started when I decided my smallish eight-by-15-foot kitchen needed a new sink—a farmhouse sink, to be exact. But then I measured my countertop and realized that the sink I liked wouldn’t fit. So I did what any rational person without any plans to remodel her kitchen did: I planned to remodel my kitchen.

My old kitchen was authentic 1940sstyle, complete with glass-fronted cabinets and charming wood drawers painted Depression-era green. They looked good; they were just a bit... temperamental. Pull too gingerly, and the drawers wouldn’t budge. Pull too hard, and they would shoot across the room, showering anyone in the vicinity with butcher knives and 86

cleavers. So even though the kitchen was comfortable, it wasn’t at all convenient.

I had a renovation budget, and it was a fairly tight one. Because I’m handy and I have an entire website devoted to DIY projects (theartofdoingstuff.com), I knew I could save a lot of money on labour by tearing down the old cabinetry and installing the new flooring on my own.

I also knew where to spend. Although I have a good design sense, I’d never taken on a reno of this scale. So again, I did what any rational person would do: I hired an interior designer whom I knew only from Twitter.

I’ve followed Carol Reed’s work (and tweets) for years and I knew I’d like her suggestions. Carol spends much of her time on the East Coast, and I live an hour west of Toronto, so I used her online design consultation service, which worked out great and cost considerably less than a flight to Halifax. I simply sent her photos and measurements, along with specs for the new stove and refrigerator I’d already lined up, and she came up with a layout that worked for me.

I told Carol I’d like my new kitchen to have the same authentic, comfortable feel as my old one, and that it had to be a true CANADIANLIVING.COM | OCTOBER 2014

Bespoke on a budget

Ready-made isn’t always cheaper. I had sheet metal crafters make this custom cover for my exhaust flue for just $60. A prefab flue from an appliance store would run for $300 and wouldn’t have fit the range hood as seamlessly. Flue cover, Burlington Metal Supply.

Threshold copper barware, target.ca.

Design Decisions BUTCHER BLOCK OR CARRARA MARBLE COUNTERTOPS? Butcher block and Carrara marble are both notorious for staining and discolouration—a turnoff for most, but absolutely perfect for me. I love materials that age and develop a patina over time, and I wanted a countertop that I could read memories on years

later. I ultimately chose butcher block because it provides a warm contrast to the marble top of the island, and is perfect for working pasta. I cut on it, bang on it and roll on it, then sweep all the mess into the scrap hole that empties into a compost bucket below. The scrap hole—which was cut into the countertop—is an idea I’d seen years ago on a cooking show, and I’d never, ever forgotten about it. Maple butcher block countertop, chrisstore fixtures.com. Matte black flatware, flatware caddy, indigo.ca.

FREESTANDING OR BUILT-IN ISLAND? At eight-by-15, I figured my kitchen was too small for a built-in island. What I’d envisioned at the heart of my kitchen’s new layout was a huge, worn butcher table. What I found instead was an antique store counter. Not only was it the perfect size, but it was loaded with more storage than a butcher table and topped with marble—the perfect work surface for pie dough. Antique store counter,

cook’s kitchen with easy access to everything. Knowing that I wanted Shakerstyle cabinets on a blogger’s budget, Carol suggested I take a look at the Martha Stewart line at Home Depot. Ready-made and priced at a fraction of the cost of custom cabinetry, it was the perfect solution.

So yeah, it took a year. Yeah, I had to haul a cabinet over my backyard fence because it wouldn’t fit through the front door. And yeah, I cried—once. But I’d do it all over again. I love my kitchen so much, I squeal every time I walk in. And rumour has it, neighbours can hear those squeals as far as six blocks away.

OCTOBER 2014 | CANADIANLIVING.COM

AFTER

BEFORE

clappisonantiques.ca.

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Design Decisions CAST-IRON DROP-IN OR UNDERMOUNT FARMHOUSE SINK? It was my dream of a big farmhouse sink that prompted this entire kitchen renovation. But when the time came to draw up the plans, my kitchen designer reminded me that farmhouse sinks gobble up a whack of precious storage space in the cupboard below. So it was goodbye, farmhouse, hello, single-basin, cast-iron drop-in. Although I could have undermounted this particular model, I took a cue from authentic cast-iron sinks and opted for drop-in installation.

Counter point

This new marble is a perfect match to the countertop on the vintage island!

Design, carolreeddesign.com.

Kohler Iron/Tones cast-iron sink, homedepot.ca.

TOUCH-ACTIVATED OR STANDARD FAUCET? For someone whose hands are routinely covered in mud, dirt, marshmallow fluff, dust bunnies and salmonella (often all at the same time), getting a SmartTouch faucet was a no-brainer. Instead of grasping the faucet lever, you can touch any part of the tap and it will instantly turn on or off. In case you were wondering, a cat’s nose will not turn it on and off. No matter how hard you try. Solna

HEAVY ROTATION Screw a $5 lazy Susan mechanism into a $3 piece of jigsaw-cut fibreboard and you’ve got a budget-savvy storage solution that’s custom fit to your cabinetry.

Lazy Susan hardware, transom latches, leevalley.ca.

touch faucet, brizo.com.

PREFAB OR CUSTOM CABINETRY?

Spice rack redux

A shallow drawer is the perfect stash for neatly labelled tins.

Big-box store cabinetry was a great way to save money and still get the classic Shakerstyle cabinets I wanted. To prevent the prefab units from looking, well, prefab, I stacked two cabinet units and a set of drawers at different depths to create the floor-to-ceiling pantry.

Bumping the unit out from the countertop and adding a honed slab of Carrara marble makes it look like a customdesigned freestanding piece of furniture. Martha Stewart Ox Hill cabinets in Picket Fence, homedepot.ca.

BEFORE

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CANADIANLIVING.COM | OCTOBER 2014

Swipe is

THE NEW

SPRAY. CLEAN 4X MORE GRIME PER SWIPE

THAN THE LEADING BLEACH SPRAY WITH HANDY-GRIP BATH.

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VISIT CLEANBOOK.COM FOR MORE TIPS.

CUISINE ART Antique French curtain tiebacks serve as handsome hooks for my vintage rolling pin collection.

Each rolling pin has some story or memory attached to it, making for a meaningful gallery wall. Pig’s head, The Kitchen Witch.

Cloud White CC-40 paint (on wall), benjaminmoore.ca. Custom wood bench, gregorybrand.ca.

BENEATH THE CHECKERBOARD The kitchen is a 1940s addition that, come winter, is a good 10°C cooler than the rest of the house. With the old ceramic tile ripped out, it was my opportunity to install heated flooring. I went with Warmly Yours, a series of thermostatwired radiant heating mats that run underneath your floor tiles. I emailed the company my floor dimensions and was sent everything I needed to do the job myself. I love the Internet! Radiant floor heating, warmlyyours.com.

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CANADIANLIVING.COM | OCTOBER 2014

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I LOVE MY

Blue Star oven, costco.ca.

GE Café range hood, open shelving, homedepot.ca.

Mauviel copper pan, thekeepingroom.ca. Spode ironstone platter, The Kitchen Witch. Declan stools, sunpan.com.

Linen (on Roman blinds), roughlinen.com.

Design Decisions VINYL COMPOSITE OR CERAMIC TILE? Having lived with ceramic tile in my kitchen for 14 years, I can’t say enough bad things about it. The cold, hard material showed every speck of dirt and chipped easily. Vinyl composite tile (VCT), on the other hand, lasts an eternity. Made of pressed vinyl chips, it’s the sort of flooring you normally see in cafeterias, hospitals and other high-traffic areas.

It’s inexpensive and easy to lay yourself—which I did, obviously. Installing the square tiles in a diagonal black and white checkerboard, I did my entire kitchen, bathroom and mudroom for—wait for it—$265. And that includes the tiles, trowel and glue!

Armstrong VCT flooring, homedepot.ca.

GLASS- OR STAINLESS-STEELFRONT FRIDGE?

BRASS, GOLD AND COPPER OR BRUSHED NICKEL HARDWARE? Warm metallic finishes have been making a comeback for a few years now, but they’ve only recently become widely available in kitchen hardware.

Everything from the drawer pulls to the sink strainer is in a finish I call “gaspy gold,” so-named because everyone who sees it gasps. You know you’ve done something right when people are in awe of the object that catches the crud at the bottom of your sink. (And yes, you can mix brass, gold and copper with stainless steel. No one is going to yell at you.) Brass cup pulls, homedepot.ca.

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Sure, I could have bought a massive, ultra-high-end stainless-steel refrigerator with an ice machine and water dispenser, and hidden my cache of condiments neatly inside. But when I saw the True Residential Series glass-front fridge, my decision was made. It brings an industrial restaurant feel to the space, and, to be honest, I love that you can see the food inside. It’s always a bit of a mess, but it still looks good to me—something that might be down to good lighting. True Residential Series refrigerator, chrisstorefixtures.com.

Out of sight

The hideously ugly stuff is reserved for the two stainless-steel-front refrigeration drawers.

CANADIANLIVING.COM | OCTOBER 2014

H e l p s h e a l m i n o r wo u n d s 1 . 5 x f a s t e r

*

*Always read and follow the label. When used together with a dressing (like BAND-AID® Brand bandages) vs using a dressing alone. Leyden JL et al 1987.

©

Johnson & Johnson Inc. 2014

ASK THE EXPERT

Design Dilemma Got questions about your kitchen reno? Design expert Karl Lohnes has answers.

Akurum/Ramsjö kitchen in BlackBrown, $159 per linear foot, ikea.ca.

Q

I’ve picked a white subway tile for my kitchen backsplash. How do I know what colour of grout to choose?

— K.W., Belle River, Ont.

A

Matching grout to tiles—even those that are white—can be tricky. Although they might appear to be pure white, tiles often have either a warm or cool undertone. The simplest way to check is to place a tile sample on a blue background. If there’s a cream or yellow undertone, you’ll instantly see the warmth. Likewise, placing a sample on a yellow background will reveal any blue undertones.

If your tile has a blue undertone, consider a cool white or grey grout. If the tile has a warm undertone, then choose a correspondingly creamy grout.

If your subway tiles are bigger than the standard three- by six-inch size, I suggest tinting your grout to create a pattern and to offset plain cabinetry and countertops. To determine the tint, take a cue from your appliances. A medium-grey grout works well for stainless-steel appliances, a dark grey for black appliances, and a pale grey for white appliances. If your countertops are heavily patterned, then match the grout to the tiles as you would with three- by six-inch subway tiles.

Q

We’re renovating our kitchen and have the opportunity to install a new ventilation system. What’s the difference between range hoods and downdraft exhausts? — S.T., Vancouver

A

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UPDRAFT Benchmark Series glass canopy, $1,899, bosch-home.ca.

VS.

DOWNDRAFT Classic Series downdraft exhaust with internal blower, $2,049, miele.ca.

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, STACEY BRANDFORD (PORTRAIT)

Karl Lohnes is the design expert for Canada AM and Metro News Canada. Facing a design dilemma of your own? Email us at designdilemma@ canadianliving.com.

Both options have their own benefits.

A downdraft system pulls cooking odours, steam and excess heat through a vent—which rises out of the cooktop itself— and into a vent pipe, usually installed under the kitchen floor. It’s a great option when overhead venting isn’t practical: when the cooktop is on an island, or the space above the stove is needed for cabinetry. Just make sure the unit provides suction up to 10 inches above the cooktop surface for when you’re cooking with tall stockpots.

That’s not as much of a concern with overhead range hoods, since heat naturally rises on its own. Esthetically, overhead vents lend the look of a commercial kitchen and can help break up a long row of cabinets. What’s more, most hoods provide built-in lighting— a valuable bonus, as you can never have too much task lighting in the kitchen.

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EXERCISE. We all have reasons to do it. To look good, of course, but also to feel good. Afterwards, we all (presumably) dip into the shower for a rinse. But with all that time spent on maintaining and cleaning our bodies, most of us still neglect one important aspect of our hygiene—our bums!

You’re not sloppy when it comes to your work out, or your daily hygiene schedule. Be thorough with this small change to your hygiene, so you can rest assured every detail of your body is properly, ahem, addressed.

From top, to bottom.

Dear Debbie, gym. tically, obsessed with the I am sadly, perhaps neuro rdi ca o, ll-downs, crunches and After all the push-ups, pu sparkly. day feeling, you know, I like to move on with my ngs me to my ds to bottom out. This bri Otherwise, my mood ten my favorite ie, my gym doesn’t carry question. You see, Debb ® ist wipes, ry, Cottonelle Dr y + Mo bathroom care accesso my own. Help? and I feel weird carrying Dear Doris Dry Wiper, ssed, Sincerely embarra No need to bottom out! You wouldn’ t be afraid to Doris Dry Wiper bring a towel with you to the gym, would you?

I sure hope not – it keeps you dry!

Same goes for any personal-care product. The refreshin g feeling we get after we’ve put some work into our bodies lasts and is not easily wiped away. However, any embarra ssment you might feel about having your own wipes will easily wash away in comparison. And, the next time you ’re doing bent-over lunges or dipping into a squat, you ’ll be secure in the knowledge your hygiene is as thoroug h as your workout.

Until next time, stay lean and clean.

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GARDEN DESIGN

Transfer this cypress indoors over the winter.

It’s time to get out of your garden beds and add seasonal spice where it will make the most impact: on your porch, patio and deck. Celebrate autumn’s splendour with these container planting lessons and inspired colour palettes from Jennifer Reynolds, editor-in-chief and garden expert.

Light & Bright

establishes the overall height of the arrangement.

1. When designing a large planter (this one has a diameter of 24 inches), start with a plant that is about three-quarters the height of the container. Evergreens and big perennials are perfect for creating the right scale; here, a chartreuse cypress, rooted slightly back of centre,

2. Continue building the “green frame.” Variegated boxwood positioned on an angle and two foliage superstars (both perennial euphorbia) define the shape of the arrangement, leaving room for colourful chrysanthemums in pink

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and orange hues, and fun ornamental peppers tucked around the edge.

The large, leafy variegated ivy helps to soften the rim of the planter and adds an extra burst of colour.

3. For a finishing touch, stake mini pumpkins and gourds on sturdy picks, and group them among the striking green leaves of the euphorbia.

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, RYAN BROOK. DESIGN, JENNIFER REYNOLDS

Pots of Plenty

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Dark & Moody 1. Plant ornamental kale high, just back of centre, in the planter container.

This prime real estate draws attention to its architectural stems and the frilly texture of its leaves.

2. Surround the kale with glossy leaves and colourful blossoms. Here, willowleaf hebe ‘Marjorie’ delivers both in spades. In front, turn up the heat with spectacular leafy perennials, like this rusty-hued Heuchera and a blooming sedum that bees and butterflies will love, too!

3. Capture the eye with dark ornamental cabbages tucked in front.

Jennifer’s Top Five Tips For Fall Planters 1. Devise a colour scheme.

2. Plan for different heights.

3. Select a variety of interesting foliage.

4. Include plants that have rounded heads or circular flowers.

5. Add perennials that can be incorporated into the garden come spring.

Cool & Calm 1. Start a low planter design with a carpet juniper like ‘Blue Star.’ Balance its short profile with a slightly taller, dramatic plant like black mondo grass (Ophiopogon).

2. Add silvery dusty miller, wiggling it into the planter on a 45-degree angle so it spills over the edge. Then nestle small cabbages into the structure, shaking excess soil from their roots, if necessary, to make room.

3. Fill any air pockets with

I used a sharp spade to separate clumps of pachysandra from a larger specimen in my garden.

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potting soil, and tuck small evergreen ground cover like pachysandra or ivy into the remaining gaps.

CANADIANLIVING.COM | OCTOBER 2014

Forget you’re indoors.

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Halloween MAKEUP MASKS | CLEVER COSTUMES | PUMPKIN CRAFTS | SPOOKY SWEETS

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Have more fun and fewer bills this Halloween using thrift shop finds and back-of-the-closet basics for costumes that will make your kids (and pets) the talk of the block!

PRODUCED BY MADELEINE WONG PHOTOGRAPHY BY MICHAEL ALBERSTAT DOG PHOTOGRAPHY BY TOBIN GRIMSHAW PUMPKIN PHOTOGRAPHY BY JEFF COULSON

OCTOBER 2014 | CANADIANLIVING.COM

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NO SEW! All you need for these costumes are heavy-duty safety pins, a pair of scissors and a hot glue gun.

MASKS CAN MAKE IT HARD FOR KIDS TO SEE WHAT IS AROUND THEM. USE NONTOXIC MAKEUP (AVAILABLE AT COSTUME AND THEATRICAL STORES) TO CREATE FANTASTIC FACES. FIND OUT HOW WE MADE THIS GLITTERY MASK AT

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5

Costume Craft Essentials

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PIÑATA POOCH Hot-glue fringed strips of crêpe paper or fabric onto a dog sweater for a party-ready pup.

No cape? No problem. Using safety pins, attach a skirt to the back of the costume.

STARRY-EYED SUPERHERO Hot-glue googly eyes and white felt teeth to a hooded sweatshirt. Add a sparkly skirt and a silver belt.

LOLLIPOP PUMPKINS Coat mini pumpkins and wooden dowels with high-gloss craft paint. Wrap dowels in ribbons and insert into precut holes in tops of pumpkins for a colourful, no-carve creation.

Create a hairraising look with mini buns loosely wrapped in chenille pipe cleaners.

FASHIONISTA Pair a bejewelledneckline tunic with a skirt, a bright belt, striped leggings and satin gloves.

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Ballerina: Ib_f oekh f[j _dje W Y^_bZ#i_p[ jkjk$ Shark: FW_dj W Ód#i^Wf[Z f_[Y[ e\ Ijohe\eWc ]h[o$ >ej#]bk[ je W Ze]Êi im[Wj[h$ Watchdog: :hWm W YbeYa ed W hekdZ f_[Y[ e\ YWhZXeWhZ$ 7jjWY^ je oekh f[jÊi YebbWh$ Mummy: MhWf ]Wkp[ WhekdZ W ^eeZ[Z Ze] im[Wj[h$ 106

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DOGS SHOT ON LOCATION AT SPAW BOUTIQUE IN TORONTO

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MADAME BUTTERFLY Hot-glue appliqué butterflies to a preloved party dress. Accessorize with wings, antennae and a princess crown.

HOUND DOG Adorn a piece of fabric to fashion an Elvis-inspired cape.

DINO KNIGHT Give a preloved dinosaur costume a second life by adding a cape, a textured tee and a metal belt.

I SCREAM AND MINI SCREAM Decorate this terrified twosome with a tube of cake icing. So easy!

Make reflective safety lights a part of the costume.

WE HAVE MORE EASY CARVING IDEAS AT

canadianliving.com/ jackolanterns.

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MustHaves For Your Tickle Trunk

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FIND THESE COSTUMES PLUS MORE THAN 150 DRESS-UP IDEAS, RECIPES AND DIY CRAFTS AT

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CANADIANLIVING.COM | OCTOBER 2014

A VOICE… WHEN YOURS CAN’T BE THERE

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WARM & FUZZY Hot-glue a feather boa to a fuzzy dress. Cut eight inches off the bottom of a woolly sweater.

Layer the dress over the sweater and use the remaining fabric as a mask and wig. Add fuzzy legwarmers.

WRAPPER’S DELIGHT First, eat candy.

Next, cut candy wrappers into one-inch squares and adhere to a pumpkin with Mod Podge. Add another layer or two for increased texture, drying between each application.

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LITTLE LION The costume your baby wore last year will look adorable on your dog.

BABY BEE Remove sleeves from a preloved bee costume.

Attach ribbon ties at shoulders. Layer over a black sweater and pants. Use strip of T-shirt fabric as headband.

CANADIANLIVING.COM | OCTOBER 2014

GREAT ENTERTAINMENT IS JUST A CLICK AWAY H WATIGCHT TON

Enjoy all the hot new release movies.

Plus watch the latest episodes On Demand.

Mu ppe ts Mo st Wa nte

d

Visit Channel 100 each week to discover movies that the whole family will enjoy!

*Basic Cable and Digital Box/HD Box required to receive On Demand/HD On Demand programming respectively. Charges apply to some On Demand programming content. On Demand not available in all areas. © 2014 Disney. Rogers, Mobius Design and Live Like Never Before are trademarks of Rogers Communications Inc. All other brand names and logos are trademarks of their respective owners. © 2014 Rogers Communications.

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XXXXXXX HALLOWEEN

PHOTOGRAPHY, JEFF COULSON. FOOD STYLING, DAVID GRENIER

TESTED TILL PERFECT

Scary Good

GUTTER CREDITS...

These homemade Halloween treats are so quick and simple to make, you’ll have no trouble getting the kids to help out in the kitchen. BY LEAH KUHNE & THE TEST KITCHEN

Roll out soft caramels for chewy little wings.

If they’re too firm to work with, zap them in the microwave for 2 to 3 seconds first.

OCTOBER 2014 | CANADIANLIVING.COM

113

Fun for the kids to assemble and decorate! lengths of licorice for legs and antennae; attach with icing. (Make-ahead: Store in airtight container for up to 3 days.)

Sweet, tender dates are perfect imposters for creepy-crawly bugs. Unpitted dates are softer and easier to work with than their pitted counterparts. Simply slice off the tops and pick out the pits before plumping them up with butter icing.

PER PIECE: about 77 cal, 0 g pro, 2 g total fat (1 g sat. fat), 16 g carb (1 g dietary fibre, 14 g sugar), 4 mg chol, 19 mg sodium, 62 mg potassium. % RDI: 1% calcium, 1% iron, 1% vit A, 2% vit C, 1% folate.

¼ cup 1½ cups 2 tbsp ¼ tsp 12 12 24 4

butter, softened icing sugar whipping cream (35%) vanilla Medjool dates, pitted soft caramel candies round fruit candies (such as Skittles) black or red licorice whips or twists

In large bowl, beat butter until fluffy.

Alternately beat in icing sugar and cream, making 2 additions of sugar, until thick and smooth. Beat in vanilla. Using piping bag fitted with ¼-inch (5 mm) plain tip, pipe icing into holes of dates; reserve some icing for decorating.

Between sheets of waxed paper, roll out caramels to ⅛-inch (3 mm) thickness.

Remove waxed paper; using knife, cut out 24 wing shapes. Score several lines on 1 side of each wing. Using leftover icing, attach 2 wings, scored sides out, to each date, 1 on either side, pressing gently to adhere; attach 2 fruit candies to 1 end of each date for eyes. Cut short 114

VAMPIRE FANG COOKIES Hands-on time: 35 minutes Total time: 3 hours Makes: 24 cookies

Sink your teeth into these buttery vanilla cookies, which are every bit as sweet as they are scary. For silky-smooth melted chocolate, start with a completely dry bowl and keep it from getting too hot— water and excessive heat will cause the chocolate to become rough and gritty. ½ cup ¼ cup 1 ½ tsp 1 cup ½ tsp 170 g

butter, softened granulated sugar egg yolk vanilla all-purpose flour baking powder white chocolate coating wafers (6 oz) Red paste food colouring

In large bowl, beat butter with sugar until fluffy. Beat in egg yolk and vanilla.

In separate bowl, whisk flour with baking powder; stir into butter mixture until combined. Shape dough into disc; wrap in plastic wrap. Refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Let dough stand at room temperature until soft enough to roll out, about 15 minutes. On lightly floured work surface, roll out dough to scant ½-inch (1 cm) thickness. Using knife, cut out about twenty-four 3- x 1-inch (8 x 2.5 cm) triangles. Using fingers, gently bend edges to form fang-like shapes.

Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheet. Refrigerate until firm, about 30 minutes.

Bake in 350°F (180°C) oven until edges and bottoms are pale golden, about 10 minutes. Let cool on sheet for 1 minute. Remove directly to rack; let cool completely.

Bring saucepan of water to simmer; remove from heat. Add chocolate to heatproof bowl; place over top of saucepan, leaving space between bottom of bowl and surface of water. Stir until chocolate is melted. Dip 1 flat side of each cookie in chocolate; brush with pastry brush to remove excess and create tooth-like texture. Arrange, chocolate side up, on parchment paper–lined baking sheet. Refrigerate until set, about 15 minutes. Brush pointed tips of cookies with food colouring to resemble blood. (Make-ahead: Store in airtight container for up to 3 days.)

PER COOKIE: about 79 cal, 1 g pro, 5 g total fat (3 g sat. fat), 8 g carb (0 g dietary fibre, 4 g sugar), 17 mg chol, 35 mg sodium, 18 mg potassium. % RDI: 1% calcium, 2% iron, 4% vit A, 4% folate.

CANADIANLIVING.COM | OCTOBER 2014

GUTTER CREDITS...

CARAMEL FLIES Hands-on time: 30 minutes Total time: 30 minutes Makes: 12 pieces

NIGHTMARE NIBBLES Hands-on time: 5 minutes Total time: 5 minutes Makes: about 6 cups

Frosted cereal and candies make delightfully creepy “monster scabs,” “rotten teeth” and other frightfully fun mix-ins for this one-step party mix. Be sure to attach a label that lists all of the ingredients (see our spooky guide below) so parents know what’s inside.

1 cup 1 cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup 20

frosted cornflakes pretzel sticks candy corn gummy worms licorice babies mini marshmallows semisweet chocolate chips sweetened dried cranberries pieces red licorice whips (6 inches/15 cm long)

In bowl, mix together cornflakes, pretzels, candy corn, gummy worms, licorice babies, marshmallows, chocolate chips, cranberries and licorice whips.

Divide among small bags or boxes.

(Make-ahead: Store in airtight container for up to 2 days.)

mummies

(LICORICE BABIES)

PER ½ CUP: about 186 cal, 1 g pro, 3 g total fat (1 g sat. fat), 41 g carb (1 g dietary fibre, 25 g sugar), 0 mg chol, 133 mg sodium, 36 mg potassium. % RDI: 6% iron, 4% folate.

monster scabs (FROSTED CORNFLAKES)

maggots (GUMMY WORMS)

witch’s warts

(CHOCOLATE CHIPS)

skeleton bones (PRETZEL STICKS)

intestines

ghost poop

(LICORICE WHIPS)

(MINI MARSHMALLOWS)

rotten teeth (CANDY CORN)

blood dropets (DRIED CRANBERRIES)

116

CANADIANLIVING.COM | OCTOBER 2014

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APPLE AND CARAMEL POPCORN BRAINS Hands-on time: 30 minutes Total time: 30 minutes Makes: about 15 pieces

These sweet and salty bites taste like sticky caramel apples, but the addition of popcorn adds an addictive crunch.

Caramel sauce hardens quickly, so drizzle it over the popcorn as soon as it’s done to form the “brains” immediately.

2 tbsp ⅓ cup 1

½ cup 1¼ cups ¼ cup

vegetable oil popcorn kernels bag (70 g) apple chips (about 1⅓ cups), broken in ½-inch (1 cm) pieces butter packed brown sugar corn syrup

2 tsp ¼ tsp

vanilla baking soda

In large saucepan, heat oil over medium heat; add popcorn kernels. Cover, leaving lid slightly ajar for steam to escape. Cook, shaking pot occasionally, until popping slows, about 5 minutes.

Transfer to large bowl, discarding any unpopped kernels. Toss with apple chips; set aside.

In separate saucepan, cook butter, brown sugar and corn syrup over mediumlow heat, stirring occasionally, until butter is melted and sugar is dissolved.

Increase heat to medium; bring to boil.

Cook, without stirring, until candy thermometer reaches hard-ball stage of 255°F (124°C), or when ½ tsp hot syrup

dropped into cold water forms rigid but slightly pliable ball, 6 to 8 minutes.

Remove from heat.

Standing back and averting face, stir vanilla and baking soda into caramel sauce. (Caramel will bubble, sputter and increase in volume.) Quickly drizzle over popcorn mixture, stirring gently to coat.

Let cool for 30 seconds, until just cool enough to handle. With lightly greased hands, form mixture into ½-cup balls.

Arrange on parchment paper–lined baking sheet; let cool completely. (Makeahead: Store in airtight container for up to 2 days.)

PER PIECE: about 182 cal, 0 g pro, 8 g total fat (4 g sat. fat), 29 g carb (1 g dietary fibre, 23 g sugar), 16 mg chol, 82 mg sodium, 64 mg potassium. % RDI: 2% calcium, 2% iron, 5% vit A, 1% folate.

GROWN-UP TREATS: FIND COLOURFUL HALLOWEEN COCKTAILS AT

GUTTER CREDITS...

Tastes like carame app e!

canadianliving.com/ spookydrinks.

118

CANADIANLIVING.COM | OCTOBER 2014

® Registered trademarks of Kruger Products L.P. TM Trademark of the Canadian Breast Cancer Foundation, used under license.

L UXURIOUS SOFTNESS IN EVERY PACK.

Nothing feels like Cashmere.

®

This Thanksgiving, bring something special to the table with farm-fresh, local foods available at your local Metro.

Nothing brings family and friends together quite like a home-cooked meal made with fresh meat and produce from local farms. Bursting with freshness, nutrition and flavour, local ingredients make all the difference in a meal meant to celebrate the things that you’re thankful for. Looking for inspiration this Thanksgiving season?

Visit metro.ca for recipes you won’t find anywhere else, then head to your local Metro store for all the trimmings.

As the weather cools and the crunch of leaves is heard underfoot, families gather around hearty feasts in celebration of fall’s harvest.

In honour of Thanksgiving, Matthew von Teichman, founder of Life Choices Foods and supplier to Metro stores, welcomed readers into his home to talk about local Ontario food and sustainable farming. Stationed at Grandview Farms, just west of Thornbury, Ontario, Matthew and his family run a farm committed to sustainable agriculture.

Across 400 hectares of picturesque land, ancient breeds can be found grazing green fields.

When asked about his farming practices, Matthew talks about a return to tradition, where animals have room to roam. “Animals sustain much of the population, whether by balancing the ecosystem or feeding our families,”

Matthew von Teichman of Grandview Farms is one of Metro’s many local suppliers.

he said. “I’m regularly humbled by nature and the Canadian landscape, so it’s a small gesture to respond with kindness.”

Life Choices Foods is widely recognized for its commitment to local, sustainable

food. Here, health and taste have found an easy balance. “I’m pleased Metro has responded to this need,” said Matthew.

“Our children’s future is paramount and access to good food is as much a blessing as it is a right.”

For more inspiration and recipes using Metro’s fresh local offerings this Thanksgiving, visit metro.ca R O A S T E D

S Q U A S H

Serves 4-6 1 cup Irresistibles orange juice ½ cup Irresistibles Bio maple syrup 1 Tbsp. apple cider vinegar 2 Tbsp. butter, melted ¼ tsp. ground cinnamon

W I T H

M A P L E

C I D E R

G L A Z E

2 Tbsp. mustard seeds 3 small pepper or acorn squash 1 butternut squash 2 Tbsp. fresh chopped thyme 12 fresh sage leaves

Preheat the oven to 400° F. Whisk the first six ingredients together in a small saucepan and bring to a boil. Cook for 4 minutes, stirring frequently until slightly reduced and a little syrupy. Remove from the heat and reserve. Cut the squash into ½" thick slices. Remove the seeds from all the rings with a paring knife and the skin from the butternut squash using a vegetable peeler. You don’t need to remove the skin from the acorn and pepper squash. Place the squash rings on parchment paper lined baking sheets. Brush the rings on both sides with the glaze mixture. Sprinkle with the fresh thyme and sage leaves. Bake for 10 to 12 minutes, turn the slices over and bake for 5 minutes more until golden and tender when pierced with a knife.

NATREL.CA

milk

WITH THE GREAT TASTE

k l i m h s e of fr a little

indulgence

FOOD

PHOTOGRAPHY, JEFF COULSON. FOOD STYLING, DAVID GRENIER. PROP STYLING, AURELIE BRYCE

ONE-POT SOUPS | RUSTIC THANKSGIVING | HARVEST DESSERTS | TURKEY TWISTS

THE ULTIMATE

Tarte Tatin

Juicy fall apples are the crowning glory of this classic French upside-down tart. Real vanilla bean accentuates the apples’ natural sweetness and adds a warm, inviting aroma. BY RHEANNA KISH & THE TEST KITCHEN

OCTOBER 2014 | CANADIANLIVING.COM

Hands-on time: 1 hour | Total time: 2 hours | Makes: 8 servings 1 cup 1 tbsp Pinch ½ cup 1 2 tbsp

all-purpose flour granulated sugar salt cold butter, cubed egg yolk ice water (approx)

Apple Topping: 4 Pink Lady apples 2 Granny Smith apples ⅓ cup butter 1 cup granulated sugar Half vanilla bean, halved lengthwise Pinch salt

123

THE ULTIMATE

“We really pushed ourselves to elevate this tarte Tatin beyond the classic recipe we’ve tasted before. Turns out, all it needed was a hit of vanilla and a mix of sweet and tart apples to reach true ‘ultimate’ status.”

— RHEANNA KISH, SENIOR FOOD SPECIALIST

How to Make It In large bowl, whisk together flour, sugar and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

Whisk egg yolk with ice water; drizzle over flour mixture. Toss with fork until mixture clumps; if necessary, add up to 2 tsp more ice water. With floured hands, quickly press into 1-inch (2.5 cm) thick disc. Wrap dough in plastic wrap; refrigerate for 30 minutes. (Makeahead: Refrigerate for up to 24 hours.)

Apple Topping: Meanwhile, peel,

quarter and core apples; halve each quarter lengthwise. Set aside. In 10-inch (25 cm) cast-iron skillet, melt butter over medium heat.

124

Stir in sugar and vanilla bean; cook, stirring, for 2 minutes. Spread wet sugar mixture evenly over bottom of pan; arrange apples over top, overlapping and wedging tightly to fill pan. Cook, gently stirring and turning apples and basting with liquid by tipping and rotating pan, until apples are tender and syrup is thick and golden caramel in colour, about 30 minutes. Remove from heat; sprinkle with salt. Refrigerate pan on rack for 20 minutes. Discard vanilla bean pod; carefully rearrange apples in pan into overlapping concentric circles.

On lightly floured work surface, roll out dough to 11-inch (28 cm) circle.

Drape loosely over rolling pin; unroll over apple mixture, tucking edge in

between pan and apples. Cut 4 steam vents in centre of dough.

Bake in 425°F (220°C) oven for 10 minutes. Reduce heat to 375°F (190°C); bake until crust is golden, 20 to 25 minutes. Let cool in pan on rack for 5 minutes.

Invert heatproof platter over tarte.

Wearing oven mitts, turn pan upside down onto platter; carefully lift away pan. With spatula, remove any apples stuck to pan and arrange over tarte.

Spoon any pan syrup over top; let cool for 5 minutes before serving.

PER SERVING: about 418 cal, 3 g pro, 24 g total fat (15 g sat. fat), 50 g carb (2 g dietary fibre, 36 g sugar), 85 mg chol, 165 mg sodium, 112 mg potassium. % RDI: 2% calcium, 6% iron, 21% vit A, 5% vit C, 12% folate.

CANADIANLIVING.COM | OCTOBER 2014

the secret to Juicy

chicken.

PARMESAN CRUSTED CHICKEN 1/2 CUP OF HELLMANN’S® REAL MAYONNAISE 1/4 CUP GRATED PARMESAN CHEESE 4 CHICKEN BREAST HALVES 4 TSP. ITALIAN SEASONED BREAD CRUMBS COMBINE HELLMANN’S® MAYONNAISE WITH CHEESE ARRANGE CHICKEN ON BAKING SHEET TOP WITH MAYONNAISE MIXTURE SPRINKLE WITH BREAD CRUMBS BAKE 20 MINUTES AT 425ºF (220ºC)

FIND MORE RECIPES & COMPLETE NUTRITIONAL INFORMATION AT HELLMANNS.CA

HELLMANN’S. BRING OUT THE BEST. ®

Trade-mark owned or used under license by Unilever Canada, Toronto, Ontario M4W 3R2.

Marque de commerce détenue ou utilisée sous licence par Unilever Canada, Toronto, Ontario M4W 3R2.

TM

WEEKNIGHTS

TESTED TILL PERFECT

SEAFOOD AND FENNEL SOUP Hands-on time: 30 minutes Total time: 30 minutes Makes: 4 to 6 servings

The sharp, sweet licorice flavour of fennel is ideal for punching up this speedy scallop and haddock soup. To cut down on the cook time, slice the parsnip as thinly as you can.

1 tbsp 2

3 1 1

126

olive oil leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise cloves garlic, minced bulb fennel, cored and thinly sliced jar (240 mL) clam juice

¾ tsp Pinch 12 250 g 1 2 tbsp 1 tbsp

salt pepper jumbo sea scallops (about 250 g total) wild haddock or cod fillet, cut in 1-inch (2.5 cm) chunks parsnip or yellow carrot, thinly sliced in rounds lemon juice each chopped fresh dill and fresh tarragon

In Dutch oven or large heavy pot, heat oil over medium heat; cook leeks and garlic, stirring occasionally, until softened, about 5 minutes. Add fennel; cook, stirring, just until softened, about

& THE TEST KITCHEN

3 minutes. Stir in clam juice, salt, pepper and 4 cups water; bring to boil. Reduce heat to gentle simmer; cover and cook until fennel is tender, about 4 minutes.

Increase heat to medium. Stir in scallops; cook just until opaque, about 1 minute.

Stir in haddock, parsnip and lemon juice; cook, uncovered and without stirring, until haddock is opaque throughout, about 2 minutes. Spoon into bowls; sprinkle with dill and tarragon.

PER EACH OF 6 SERVINGS: about 146 cal, 17 g pro, 3 g total fat (1 g sat. fat), 14 g carb (3 g dietary fibre, 4 g sugar), 39 mg chol, 504 mg sodium, 653 mg potassium. % RDI: 8% calcium, 13% iron, 7% vit A, 22% vit C, 21% folate.

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, JEFF COULSON. FOOD STYLING, HEATHER ELOPH. PROP STYLING, AURELIE BRYCE. BOWL AND BREAD BOARD, CRATE & BARREL

Quick &Easy

Here’s our Thanksgiving gift to you: five hearty one-pot soups that get dinner on the table in just 30 minutes. Now that’s something to be thankful for! BY IRENE FONG

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It’s time to bake!

Look for 12 delicious new recipes in this year’s BAKE FEST booklet, available in the next issue of this magazine.

Sour Cherry Mini-Galettes 3 cups all-purpose flour 3 cups drained, pitted sour cherries 1/2 tsp salt 1/2 cup each well-chilled unsalted butter and vegetable shortening, cubed 2 Naturegg™ Omega 3 Eggs divided 1 tbsp ReaLemon* Lemon Juice Ice water FILLING: 2/3 cup Lantic Plantation Raw Sugar, divided 2 tbsp cornstarch 1 tbsp vanilla extract

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1 In a food processor, pulse flour with salt until combined. Pulse in butter and shortening until crumbly.

Whisk 1 egg with lemon juice and enough ice water to make 2/3 cup. Add to flour mixture; pulse until dough clumps together. Form into two flat discs. Chill for 1 hour.

2 FILLING: Stir cherries with 1/2 cup sugar and cornstarch in a saucepan set over medium heat; cook, stirring often, until thick and glossy. Remove from heat; stir in vanilla. Cool to room temperature.

3 Preheat oven to 375°F (190°C); arrange racks in lower and middle position in oven.

4 Roll each disc out about 1/4 inch thick. Cut into three 5-inch rounds (re-roll scraps once to get 2 extra rounds from each portion). Transfer to large baking sheets lightly coated with PAM* Baking No-Stick Cooking Spray.

5 Place about 1/4 cup filling in centre of each round.

In small sections, fold in outer edge, overlapping pastry, leaving centre filling exposed.

6 TOPPING: Whisk remaining egg with 1 tbsp water; brush lightly over exposed dough; sprinkle liberally with remaining sugar. Bake, rotating pans once, for 25 minutes or until pastry is evenly golden. Cool completely on baking sheets. Serve warm or at room temperature. Makes 10 galettes.

tip: Substitute the sour cherries with fresh or thawed cranberries; adjust sweetness to taste.

Corn bread makes a great dipper.

Hands-on time: 30 minutes Total time: 30 minutes Makes: 6 servings

This chunky soup is all about the fixings!

Crisp lettuce, fiery radishes, creamy avocado and tangy sour cream top bowls of tender pork, beans and vegetables to make a balanced supper. Buy whole canned tomatoes and crush them with your hands for a rustic texture.

450 g 1 tbsp ¼ tsp 4 tsp 1 1

128

pork tenderloin, trimmed and cut in ½-inch (1 cm) cubes chili powder salt olive oil sweet onion, diced sweet yellow pepper, diced

2 1 tbsp 1 1 cup ¼ tsp 1 cup 1½ cups ¼ cup 4 1 2 tbsp

cloves garlic, minced tomato paste can (796 mL) whole tomatoes, crushed by hand sodium-reduced chicken broth pepper canned black beans, drained and rinsed shredded or chopped iceberg lettuce light sour cream radishes, thinly sliced avocado, peeled, pitted and diced chopped fresh cilantro

Season pork with ½ tsp of the chili powder and the salt.

In Dutch oven or large heavy pot, heat half of the oil over medium-high heat; sauté pork until no longer pink, about

3 minutes. Using slotted spoon, remove to plate. Set aside.

In same Dutch oven, heat remaining oil over medium heat; cook onion, yellow pepper and garlic, stirring occasionally, until onion is slightly softened, about 3 minutes. Stir in tomato paste and remaining chili powder; cook for 1 minute. Stir in tomatoes, broth, pepper and ½ cup water; bring to boil. Reduce heat; simmer, stirring occasionally, until yellow pepper is tender-crisp, about 5 minutes. Stir in beans and pork; cook until heated through, about 1 minute.

Spoon into bowls; top with lettuce, sour cream, radishes, avocado and cilantro.

PER SERVING: about 261 cal, 22 g pro, 11 g total fat (2 g sat. fat), 22 g carb (7 g dietary fibre, 8 g sugar), 45 mg chol, 544 mg sodium, 997 mg potassium. % RDI: 9% calcium, 26% iron, 8% vit A, 95% vit C, 36% folate.

CANADIANLIVING.COM | OCTOBER 2014

BOWL AND PLATE, CRATE & BARREL

MEXICAN PORK AND BLACK BEAN SOUP

B

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We’ve tweaked the classic French dish by turning it into a hearty soup that’s faster and easier than the traditional braised recipe. If you don’t have redskinned potatoes, substitute with yellow-fleshed spuds.

2 2 tsp 450 g 500 g 1

130

slices sodium-reduced bacon, chopped olive oil boneless skinless chicken thighs, cut in ¾-inch (2 cm) chunks red-skinned potatoes (about 4), cut in ½-inch (1 cm) cubes pkg (227 g) cremini mushrooms, thinly sliced

1

2 2 tbsp 3 cups ⅔ cup ½ tsp ¼ tsp 2 tbsp

leek (white and light green parts only), halved lengthwise and thinly sliced crosswise cloves garlic, minced tomato paste sodium-reduced chicken broth dry white wine salt pepper chopped fresh parsley

In Dutch oven or large heavy pot, cook bacon over medium heat, stirring occasionally, until crisp, about 4 minutes.

Using slotted spoon, remove to paper towel–lined plate. Set aside.

In same Dutch oven, heat oil over medium-high heat; sauté chicken until golden, about 3 minutes. Using slotted spoon, remove to plate. Set aside.

In same Dutch oven, cook potatoes, mushrooms, leek and garlic over medium heat, stirring, until mushrooms and leek soften, about 3 minutes. Stir in tomato paste; cook for 1 minute. Stir in broth, wine, salt, pepper and 1 cup water; bring to boil. Reduce heat, cover and simmer gently just until potatoes are tender, about 10 minutes. Stir in bacon and chicken; cook, uncovered, until chicken is no longer pink inside, about 3 minutes.

Stir in parsley.

PER SERVING: about 238 cal, 20 g pro, 8 g total fat (2 g sat. fat), 19 g carb (3 g dietary fibre, 3 g sugar), 67 mg chol, 617 mg sodium, 800 mg potassium. % RDI: 4% calcium, 16% iron, 5% vit A, 32% vit C, 13% folate.

CANADIANLIVING.COM | OCTOBER 2014

BOWL, WEST ELM

COQ AU VIN SOUP Hands-on time: 30 minutes Total time: 30 minutes Makes: 6 servings

PASTA WITH

PROTEIN POWER

A nu nutr tritious choice for you and your family, Barilla PLUS® has as the same grea gr eatt taste they love, plus it’s a good source of protein with with 14 g per serving. It’s also a very high source of Ƃbre and a source of ome se m ga-3.* Who knew a plate of pasta could make your family fee el th this is good?

For delicious Barilla PLUS® recipes, go to Barilla.ca *Omega-3 polyunsaturated fatty acids. © 2014 Barilla Canada Inc.

CAULIFLOWER CORN CHOWDER Hands-on time: 30 minutes Total time: 30 minutes Makes: 6 servings

Cauliflower purée adds velvety texture without the need for whipping cream, resulting in a lighter, healthier chowder.

Be sure to remove the vent from your blender lid and cover the hole with a tea towel to relieve any pressure caused by blending the hot soup.

2 tbsp 1 4 1 tbsp 3

132

olive oil onion, diced cloves garlic, minced chopped fresh thyme corn cobs, husked and kernels removed

1 3 cups ½ tsp ¼ tsp 1½ cups 3 tbsp 1 2 tbsp

small head cauliflower, cut in bite-size florets (about 6 cups) sodium-reduced vegetable broth salt pepper milk all-purpose flour sweet red pepper, diced lemon juice

In Dutch oven or large heavy pot, heat oil over medium-high heat; sauté onion, garlic and 2 tsp of the thyme just until onion is softened, about 3 minutes. Stir in corn kernels, cauliflower, broth, salt, pepper and ½ cup water; bring to boil.

Reduce heat, cover and simmer until cauliflower is tender, about 8 minutes.

In blender, purée 4 cups of the soup until smooth; return to pot. Whisk milk with flour; stir into soup. Add red pepper; bring to boil. Reduce heat; simmer, uncovered and stirring occasionally, just until red pepper is tender and soup is slightly thickened, about 2 minutes. Stir in lemon juice.

Sprinkle with remaining thyme.

PER SERVING: about 198 cal, 7 g pro, 7 g total fat (1 g sat. fat), 31 g carb (6 g dietary fibre, 9 g sugar), 5 mg chol, 317 mg sodium, 446 mg potassium. % RDI: 10% calcium, 10% iron, 11% vit A, 133% vit C, 38% folate.

CHANGE IT UP

CHICKEN AND CAULIFLOWER CORN CHOWDER Stir in 2 cups chopped cooked chicken breast along with the red pepper.

CANADIANLIVING.COM | OCTOBER 2014

BOWL, WEST ELM . PLATE, CRATE & BARREL

Amp up the protein by adding chicken.

The best of both bowls.

NEW

Introducing NEW Quaker® Harvest Warm & Crunchy Granola.

All the satisfying warmth of oatmeal, with the delicious crunch of granola. Simply add milk, heat, and amazingly, it stays crunchy all breakfast long.

© PepsiCo Canada ULC, 2014

Feel free to satisfy your cravings with Special K* Butter Flavoured Popcorn Chips with 80 calories per 20 chips.

* © 2014, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

A perfect snack for every craving.

SHEPHERD’S PIE SOUP Hands-on time: 30 minutes Total time: 30 minutes Makes: 4 to 6 servings

BOWL AND PLATE, CRATE & BARREL

We’ve packed all the flavours of your favourite comfort food casserole into a satisfying soup that comes together in a fraction of the time. Freeze any leftover tomato paste from the can in tablespoon-size portions for later use.

2 tsp 1 2 2 tsp 450 g 1 1 450 g 2 tbsp 1 tbsp 1 tbsp 1

olive oil onion, chopped cloves garlic, minced chopped fresh thyme lean ground beef large carrot, diced rib celery, diced white potatoes (2 to 4), peeled and cut in ½-inch (1 cm) chunks tomato paste Dijon mustard Worcestershire sauce pkg (900 mL) sodium-reduced beef broth

¼ tsp Pinch 1 cup

pepper salt frozen peas

In Dutch oven or large heavy pot, heat oil over medium-high heat; sauté onion, garlic and thyme until onion is just softened, about 2 minutes. Add beef, carrot, celery and potatoes; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3 minutes.

100

Stir in tomato paste, mustard and Worcestershire sauce; cook until slightly thickened, about 2 minutes.

CALORIES OR LESS †

Add broth, pepper and salt; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 6 minutes. Stir in peas; cook until heated through, about 1 minute.

PER EACH OF 6 SERVINGS: about 262 cal, 19 g pro, 12 g total fat (4 g sat. fat), 19 g carb (3 g dietary fibre, 4 g sugar), 45 mg chol, 532 mg sodium, 558 mg potassium. % RDI: 4% calcium, 17% iron, 32% vit A, 17% vit C, 13% folate. * © 2014, Trademark of Kellogg Company used under licence by Kellogg Canada Inc. † Per serving.

OCTOBER 2014 | CANADIANLIVING.COM

135

Canadian Camembert.

Brunch

with a side of pleasure.

Melted on top or enjoyed on its own, Canadian Camembert is a great addition to brunch.

Tasteful Tip

Blueberry, Lemon and Camembert Scones

Ham, Apricots and Camembert on Toast:

Did you know?

Crepes Camembert

Discover these recipes and more at allyouneedischeese.ca/recipes

THANKSGIVING DINNER

Welcome to the

Harvest Gather your nearest and dearest for a rustic Canadian Thanksgiving feast you’ll not soon forget.

This casual autumn menu showcases the succulent tastes of the season so you can savour every moment.

TESTED TILL PERFECT

138

BY IRENE FONG & THE TEST KITCHEN PHOTOGRAPHY BY JEFF COULSON

CANADIANLIVING.COM | OCTOBER 2014

FOOD STYLING, NOAH WITENOFF. PROP STYLING, MADELEINE JOHARI. WALLPAPER, PRIMETIMEPAINT.CA

Table

The Menu Jicama and Apple Spinach Salad With Honey-Dijon Dressing Bacon and Apple–Stuffed Barbecue Pork Loin Sautéed Herb and Butter Brussels Sprouts With Shaved Parmesan Roasted Garlic Potato and Turnip Mash Creamy Mushroom and Gruyère Gratin Mulled Cider Pumpkin Cheesecake With White Chocolate Almond Bark

JICAMA AND APPLE SPINACH SALAD WITH HONEY-DIJON DRESSING

stunning. If you’d rather cook the roast in the oven, follow the alternate directions on page 142.

Hands-on time: 20 minutes Total time: 20 minutes Makes: 12 servings

1 ¼ tsp ½ cup 1 tbsp

Jicama—pronounced hee-kah-ma—is a root vegetable with a sweet, crunchy texture that’s best enjoyed raw, making it a perfect addition to salads. Look for firm, blemish-free jicama in the root vegetable section of your grocery store.

10 2 2 1

thin slices pancetta, chopped pkg (each 142 g) baby spinach Gala or Empire apples, cored and chopped jicama (about 650 g), peeled and cut in ¼-inch (5 mm) wide sticks

Honey-Dijon Dressing: 3 tbsp cider vinegar 2 tbsp finely chopped fresh chives 1 tbsp liquid honey 2 tsp Dijon mustard 1 small clove garlic, pressed ¼ tsp each salt and pepper ⅓ cup extra-virgin olive oil Honey-Dijon Dressing: In small bowl,

whisk together vinegar, chives, honey, mustard, garlic, salt and pepper; gradually whisk in oil until combined.

(Make-ahead: Refrigerate in airtight container for up to 24 hours; whisk well before using.)

In small skillet, cook pancetta over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer to paper towel–lined plate.

In large bowl, toss together spinach, apples, jicama and dressing; top with pancetta.

The secret to a stress-free holiday meal is to make as much of it ahead as possible.

Follow our handy work schedule for your easiest Thanksgiving ever!

2 days ahead: Fh[fWh[ Fkcfa_d Cheesecake (not White Chocolate Almond Bark) to make-ahead tip HeWij WdZ cWi^ ]Whb_Y \eh Roasted Garlic Potato and Turnip Mash

140

Mulled Cider EASE INTO THE EVENING WITH A STEAMING GLASS OF OUR SPICED MULLED CIDER. GET THE RECIPE AT

canadianliving.com/mulledcider.

PER SERVING: about 147 cal, 5 g pro, 10 g total fat (2 g sat. fat), 10 g carb (4 g dietary fibre, 5 g sugar), 18 mg chol, 349 mg sodium, 240 mg potassium. % RDI: 3% calcium, 8% iron, 23% vit A, 30% vit C, 24% folate.

CHANGE IT UP

FENNEL AND APPLE SPINACH SALAD WITH HONEY-DIJON DRESSING Substitute 1 bulb fennel, cored and thinly sliced, for the jicama.

BACON AND APPLE–STUFFED BARBECUE PORK LOIN Hands-on time: 45 minutes Total time: 2½ hours Makes: 12 servings

Presentation is everything when it comes to your Thanksgiving spread, and this elegant stuffed roast, brushed with an apple and Dijon glaze, is absolutely

Bacon and Apple Stuffing: 4 slices sodium-reduced bacon 2 shallots, finely chopped 3 cloves garlic, minced 1 Gala or Empire apple, peeled, cored and cut in ½-inch (1 cm) chunks 1 tbsp chopped fresh sage 2 tsp chopped fresh thyme ¼ tsp each salt and pepper 2 cups diced (½-inch/1 cm) French or Italian bread ⅓ cup sodium-reduced chicken broth Bacon and Apple Stuffing: In large nonstick skillet, cook bacon over medium heat, turning once, until crisp, about 6 minutes. Transfer to paper towel–lined plate to cool slightly. Chop into bite-size pieces. Set aside.

Drain all but 2 tsp of bacon fat from skillet; cook shallots and garlic over medium heat, stirring occasionally, until softened, about 2 minutes. Add apple, sage, thyme, salt and pepper; cook, stirring, until apple is just tender, about 4 minutes. Stir in bread. Drizzle broth over top; cook, stirring, until absorbed, about 30 seconds. Transfer to bowl; stir in bacon. Let cool to room temperature.

(Make-ahead: Cover and refrigerate for up to 24 hours.)

Meanwhile, place roast, fat side up, on cutting board with short end facing you. Position knife horizontally ¾ inch (2 cm) from bottom of roast;

Plan Ahead

1 day ahead: Fh[fWh[ 8WYed WdZ 7ffb[ Stuffing for Bacon and Apple–Stuffed Barbecue Pork Loin to make-ahead tip Fh[fWh[ >ed[o#:_`ed :h[ii_d] \eh @_YWcW WdZ Apple Spinach Salad to make-ahead tip 9edj_dk[ fh[fWh_d] HeWij[Z Garlic Potato and Turnip Mash to make-ahead tip Fh[fWh[ 9h[Wco Cki^heec and Gruyère Gratin to makeahead tip

boneless pork loin roast (1.5 kg) each salt and pepper apple jelly grainy Dijon mustard

Fh[fWh[ IWkj [Z >[hX WdZ Butter Brussels Sprouts With Shaved Parmesan to make-ahead tip Fh[fWh[ M^_j[ 9^eYebWj[ Almond Bark for Pumpkin Cheesecake 2 hours ahead: <_d_i^ 8WYed WdZ 7ffb[Å Stuffed Barbecue Pork Loin H[cel[ HeWij[Z =Whb_Y Potato and Turnip Mash from refrigerator

1 hour ahead: H[^[Wj HeWij[Z =Whb_Y Potato and Turnip Mash <_d_i^ 9h[Wco Cki^heec and Gruyère Gratin 30 minutes ahead: <_d_i^ IWkj [Z >[hX WdZ Butter Brussels Sprouts With Shaved Parmesan <_d_i^ Fkcfa_d 9^[[i[YWa[ With White Chocolate Almond Bark Just before serving: <_d_i^ @_YWcW WdZ 7ffb[ Spinach Salad

CANADIANLIVING.COM | OCTOBER 2014

Jicama and Apple Spinach Salad W ith HoneyDijon Dressing

cut 1 inch (2.5 cm) toward centre of pork. Lift up top half of pork; continue making shallow horizontal cuts deeper into roast, unrolling top of pork as you cut and keeping knife parallel to cutting board to maintain the same thickness, until pork unrolls to form flat rectangle. Sprinkle both sides with salt and pepper.

3

¾ cup ⅓ cup 3 1¼ tsp

Slice off top third of garlic head to expose cloves; drizzle with oil. Wrap in foil; bake in 375°F (190°C) oven until tender and golden, about 45 minutes.

Let cool. Squeeze out cloves into bowl; mash until smooth. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Spoon stuffing vertically along centre of pork. Working in same direction you unrolled, roll up pork tightly so that fat side is up and seam is facing down. Tie tightly with butcher’s twine at 2-inch (5 cm) intervals.

Set foil drip pan under 1 rack of 2-burner barbecue or under centre rack of 3-burner barbecue. Heat remaining burner(s) to medium heat (375°F/190°C). Place roast on greased grill over drip pan; close lid. Grill until instant-read thermometer inserted in centre reads 160°F (71°C), or just a hint of pink remains in pork, about 1½ hours.

In small saucepan, mix apple jelly with mustard; cook over medium heat, stirring, until slightly thickened, about 5 minutes.

Brush apple jelly mixture over cooked roast. Increase heat on grill to high; close lid. Grill until glaze is slightly browned, about 3 minutes. Cover loosely; let stand for 10 minutes before slicing.

PER SERVING: about 265 cal, 31 g pro, 9 g total fat (4 g sat. fat), 15 g carb (1 g dietary fibre, 7 g sugar), 70 mg chol, 248 mg sodium, 473 mg potassium. % RDI: 2% calcium, 7% iron, 1% vit A, 3% vit C, 6% folate.

CHANGE IT UP

BACON AND APPLE–STUFFED OVEN-ROASTED PORK LOIN Bake in 375°F (190°C) oven until instant-read thermometer inserted in centre reads 160°F (71°C), or just a hint of pink remains in pork, about 1½ hours.

Brush with glaze; broil until slightly browned, about 4 minutes.

SAUTÉED HERB AND BUTTER BRUSSELS SPROUTS WITH SHAVED PARMESAN Hands-on time: 25 minutes Total time: 25 minutes Makes: 12 servings

Healthful brussels sprouts become an indulgent side dish with the simple addition of freshly shaved Parmesan cheese. Trim the sprouts to a uniform size to ensure they cook evenly.

142

large white turnips (about 600 g), peeled and cut in ¾-inch (2 cm) chunks sour cream butter green onions, sliced each salt and pepper

Painted pumpkins make chic vessels for f loral arrangements.

1.5 kg 3 tbsp 2 tsp ½ tsp ¼ tsp 1 tbsp ⅓ cup

brussels sprouts, trimmed and halved lengthwise butter chopped fresh thyme pepper salt lemon juice shaved Parmesan cheese

In large pot of boiling salted water, cook brussels sprouts just until tender, 5 to 8 minutes. Drain. (Make-ahead: Rinse with cold water; drain. Refrigerate in airtight container for up to 24 hours.)

In large skillet, melt butter over mediumhigh heat; sauté brussels sprouts, thyme, pepper and salt until brussels sprouts are golden, about 5 minutes. Stir in lemon juice. Transfer to serving dish; sprinkle with Parmesan cheese.

PER SERVING: about 79 cal, 4 g pro, 4 g total fat (2 g sat. fat), 9 g carb (4 g dietary fibre, 2 g sugar), 9 mg chol, 414 mg sodium, 395 mg potassium. % RDI: 7% calcium, 11% iron, 12% vit A, 128% vit C, 34% folate.

ROASTED GARLIC POTATO AND TURNIP MASH Hands-on time: 35 minutes Total time: 1 hour Makes: 12 servings

Slightly sweet and peppery turnips hold their own in this extra-creamy mash, adding a welcome hit of flavour to the classic comforting side. Make it ahead and simply pop the dish in the oven to reheat before your meal.

1 1 tsp 8

head garlic olive oil large yellow-fleshed potatoes (about 2 kg), peeled and cut in ¾-inch (2 cm) chunks

Meanwhile, in large pot of boiling water, cook potatoes for 7 minutes. Add turnips; cook until potatoes and turnips are tender, about 10 minutes. Drain; return to pot.

Mash potato mixture with garlic, sour cream, butter, green onions, salt and pepper until smooth. (Make-ahead: Spoon into 13- x 9-inch/3 L baking dish.

Let cool to room temperature; cover and refrigerate for up to 24 hours. To reheat, let stand at room temperature for 1 hour; cover with foil and bake in 375°F/190°C oven for 1 hour.)

PER SERVING: about 204 cal, 4 g pro, 8 g total fat (5 g sat. fat), 31 g carb (3 g dietary fibre, 3 g sugar), 19 mg chol, 299 mg sodium, 563 mg potassium. % RDI: 5% calcium, 5% iron, 7% vit A, 27% vit C, 9% folate.

CREAMY MUSHROOM AND GRUYÈRE GRATIN Hands-on time: 35 minutes Total time: 35 minutes Makes: 12 servings

Gruyère, a rich and nutty Swiss cheese, makes this mushroom bake as sinfully decadent as it is elegant. Chestnuts add a festive note and can be found in the produce section of most grocery stores.

5 tbsp 1

4 ½ tsp 3 227 g ⅓ cup 1¼ cups ½ cup 2 tbsp 1 ½ cup

butter bunch leeks (white and light green parts only), halved lengthwise and sliced crosswise cloves garlic, minced each salt and pepper pkg (each 227 g) cremini or button mushrooms, sliced oyster mushrooms, trimmed and torn all-purpose flour sodium-reduced chicken broth whipping cream (35%) grainy Dijon mustard bag (100 g) prepared chestnuts, chopped (optional) chopped fresh parsley

CANADIANLIVING.COM | OCTOBER 2014

Bacon and Apple–Stuffed Barbecue Pork Loin

GUTTER CREDITS...

P. 140

CHECK OUT OUR HOW-TO VIDEO FOR BUTTERFLYING A PORK LOIN AT

canadianliving.com/ butterflypork.

OCTOBER 2014 | CANADIANLIVING.COM

143

Sautéed Herb and Butter Brussels Sprouts With Shaved Parmesan P. 142

1 tbsp 4 tsp

chopped fresh thyme lemon juice

Gruyère Crumb Topping: 2 cups fresh bread crumbs ¾ cup grated Gruyère cheese 2 tbsp butter, melted 2 tbsp chopped fresh parsley

In large skillet, melt 2 tbsp of the butter over medium heat; cook leeks, garlic and half each of the salt and pepper, stirring, until leeks are softened, about 6 minutes.

Remove to bowl; set aside.

In same skillet, melt remaining butter over medium heat; cook cremini mushrooms, oyster mushrooms and remaining salt and pepper, stirring occasionally, until mushrooms are just tender and have released their juices, 5 to 8 minutes. Sprinkle with flour; cook, stirring, until light golden, about 2 minutes. Stir in leek mixture.

Whisk in broth, cream and mustard until smooth. Cook, whisking, until thickened, 3 to 5 minutes. Stir in chestnuts (if using), parsley, thyme and lemon juice. Spoon into 8-cup (2 L) casserole dish. (Make-ahead: Let cool to room temperature; cover and refrigerate for up to 24 hours. To reheat, cover with foil and bake in 375°F/190°C oven

144

until hot and bubbly, about 45 minutes; uncover and continue with recipe.)

Gruyère Crumb Topping: In bowl, stir

together bread crumbs, Gruyère cheese, butter and parsley; sprinkle over mushroom mixture. Broil until topping is golden, 2 to 4 minutes.

PER SERVING: about 191 cal, 8 g pro, 13 g total fat (8 g sat. fat), 14 g carb (3 g dietary fibre, 3 g sugar), 38 mg chol, 323 mg sodium, 429 mg potassium. % RDI: 11% calcium, 12% iron, 19% vit A, 12% vit C, 17% folate.

Stalks of wheat take napkin rolls from humble to handsome.

PUMPKIN CHEESECAKE WITH WHITE CHOCOLATE ALMOND BARK Hands-on time: 45 minutes Total time: 8¾ hours Makes: 12 servings

A gingersnap cookie crust, spiced pumpkin cheesecake filling and whipped cream cloud topping make this heavenly fall dessert absolutely irresistible. Even the most devout pumpkin pie purists will be converted!

1 cup 1 cup

pumpkin purée English-style gingersnap cookie crumbs (2 cups whole cookies) ½ cup ground almonds 1¼ cups granulated sugar 3 tbsp butter, melted 2 pkg (each 250 g) cream cheese, softened 3 eggs 2 tsp each cinnamon and ground ginger 1 tsp vanilla ½ tsp nutmeg Pinch each ground cloves and salt 3 cups sour cream 1 cup whipping cream (35%) White Chocolate Almond Bark: 170 g white chocolate (6 oz), melted ⅓ cup sliced natural (skin-on) almonds, toasted

CANADIANLIVING.COM | OCTOBER 2014

Roasted Garlic Potato and Turnip Mash

P. 142

Creamy Mushroom and Gruyère Gratin P. 142

Scrape pumpkin purée into centre of a square of cheesecloth; wrap in a bundle, twisting top to seal. Place in colander set over bowl; arrange small plate over top. Set a heavy can on plate.

Let drain for 1½ hours; discard liquid.

White Chocolate Almond Bark: On

parchment paper–lined baking sheet, spread all but 3 tbsp of the chocolate in 1/16-inch (2 mm) thick layer. Sprinkle almonds evenly over top; drizzle with remaining chocolate. Refrigerate until firm, about 15 minutes. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.) Break into 2-inch (5 cm) chunks. Set aside.

In bowl, stir together gingersnap crumbs, ground almonds, ¼ cup of the sugar and the butter until moistened.

Scrape mixture into greased 9-inch (2.5 L) springform pan; press into bottom and about ¾ inch (2 cm) up side of pan. Bake in 350°F (180°C) oven until set, 12 to 15 minutes. Let cool.

In large bowl, beat cream cheese until smooth. Gradually beat in remaining sugar, scraping down side of bowl twice, until light and smooth, about 3 minutes.

On low speed, beat in eggs, 1 at a time, scraping down side of bowl often, just until smooth. Beat in pumpkin purée, cinnamon, ginger, vanilla, nutmeg, cloves and salt. Beat in sour cream. Pour over crust, smoothing top.

Bake on rimmed baking sheet in 300°F (150°C) oven until top is no longer shiny and edge is set yet centre still jiggles slightly, 2 to 2¼ hours.

Turn off oven; run knife around edge of cake. Let cool in oven for 1 hour.

Transfer to rack; let cool completely.

Refrigerate until chilled, at least 4 hours.

(Make-ahead: Cover and refrigerate for up to 2 days or wrap in heavy-duty foil and freeze for up to 2 weeks.)

Whip cream until stiff peaks form; spread over top of cheesecake. Top with chocolate bark.

PER SERVING: about 613 cal, 12 g pro, 43 g total fat (23 g sat. fat), 49 g carb (2 g dietary fibre, 35 g sugar), 146 mg chol, 317 mg sodium, 392 mg potassium. % RDI: 19% calcium, 14% iron, 59% vit A, 2% vit C, 15% folate.

TIP

FROM THE TEST KITCHEN

Make sure the cheesecake is fully chilled before slicing. After each slice, rinse your knife under hot water and dry it off well.

NOT THANKSGIVING WITHOUT THE PIE? FIND 10 OF OUR BEST AT

canadianliving.com/ bestpies.

Pumpkin Cheesecake With White Chocolate Almond Bark P. 144

146

CANADIANLIVING.COM | OCTOBER 2014

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Rushed for time? This sweet potato chicken curry is warm, satisfying and quick to make and freeze. Store your leftovers in Rubbermaid Easy Find Lids for a quick lunch or a ready-to-eat dinner for you and your family.

Photography, Jeff Coulson. Food Styling, Claire Stubbs. Prop Styling, Madeleine Johari

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Sweet Potato Chicken Curry • In a Dutch oven, heat 2 tsp vegetable oil over medium-high heat; brown 1 lb (450 g) boneless skinless chicken thighs, cubed, in batches, about 5 minutes. Using slotted spoon, transfer to plate.

• To pan, add 1 onion, diced; 2 tsp curry powder; and ¼ tsp each salt and pepper. Cook, stirring, for 1 minute. Stir in 1½ cups sodiumreduced chicken broth; 1 sweet potato, peeled and cubed; and the chicken. Bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, until potato is tender, about 6 minutes.

• Stir in 1 sweet red pepper, coarsely chopped, and 2 vine-ripened tomatoes, diced. Partially cover and cook, stirring occasionally, until red pepper is tender-crisp, about 3 minutes.

• Stir in 1 tbsp each tomato paste and lime juice; cook, stirring, until thickened, about 2 minutes

• Sprinkle with ¼ cup chopped fresh cilantro.

Makes 4 servings.

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A little sweet, a little salty, a lot delicious.

PHILADELPHIA’s 2014 Cheesecake of the Year Caramel Pretzel Cheesecake • • • • •

2 cups finely crushed pretzels 2 cups sugar, divided 3/4 cup butter, melted 4 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened 3 Tbsp. butterscotch-flavoured liqueur

• • • •

5 eggs 1/4 cup caramel sauce 1-1/4 cups whipping cream, divided 1-1/4 cups BAKER’S Semi-Sweet Chocolate Chips

HEAT oven to 350ºF. COMBINE pretzel crumbs, 1/2 cup sugar and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

RESERVE 2 Tbsp. of the remaining sugar. Beat remaining sugar with cream cheese in large bowl with mixer until blended.

Add liqueur, mix well. Add eggs, one at a time, mixing on low speed after each just until blended; pour into crust.

BAKE 1 hour to 1 hour 5 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

SPOON caramel sauce over cheesecake, spreading to within 2 inches of edge. Bring 1/4 cup whipping cream to boil in small saucepan. Remove from heat. Add chocolate chips; stir until melted. Let stand 10 min. or until slightly thickened.

Pour over cheesecake, spreading to completely cover top.

BEAT remaining cream in medium bowl with mixer on high speed until soft peaks form. Add remaining sugar; beat until stiff peaks form. Spoon into pastry bag fitted with star tip; use to pipe whipped cream onto cheesecake just before serving.

Find this & more delicious recipes at phillycanada.com/cheesecakeoftheyear

XXXXXXX HARVEST DESSERTS

Seasonally Sweet

PHOTOGRAPHY, JEFF COULSON. FOOD STYLING, DAVID GRENIER. PROP STYLING, AURELIE BRYCE. CUPS, WESTELM.COM GUTTER CREDITS...

From bold pumpkin to subtle apple, we’ve packed the best of the season into easy-to-make desserts your family will love. BY IRENE FONG & THE TEST KITCHEN

Butterscotch Pear Loaf, P. 152

Threeingredient butterscotch sauce—yum!

OCTOBER 2014 | CANADIANLIVING.COM

151

BUTTERSCOTCH PEAR LOAF Hands-on time: 25 minutes Total time: 2 hours Makes: 10 servings

Sweet swirls of butterscotch sauce elevate this seasonal pear-laced loaf to sophisticated dessert status. Choose pears that are ripe but firm, as they’re easier to dice and will hold their shape when cooked. ½ cup ⅓ cup ⅓ cup 2 1 tsp ¾ cup 1¾ cups 1½ tsp ½ tsp ¼ tsp 2 cups

unsalted butter, softened granulated sugar packed brown sugar eggs, whisked vanilla milk all-purpose flour baking powder baking soda salt diced Bartlett or Bosc pears (½-inch/1 cm cubes)

Butterscotch Sauce: ⅓ cup butter ¾ cup packed brown sugar 3 tbsp whipping cream (35%) Butterscotch Sauce: In saucepan, cook

butter and brown sugar over medium heat, stirring, until butter is melted and sugar is dissolved, about 4 minutes.

Remove from heat; stir in cream. Let cool to room temperature, about 45 minutes.

PUMPKIN AMARETTI MOUSSE Hands-on time: 20 minutes Total time: 2¼ hours Makes: 8 servings

A classic mousse can be fussy to prepare properly, but our easy no-cook method uses a food processor to whip pumpkin, yogurt and cream into a silky-smooth (and foolproof!) treat. Crumbled amaretti cookies add a satisfying crunch.

1 cup 1 cup

½ cup 1 tsp ½ tsp ½ tsp Pinch 1 ⅓ cups 2

Whip remaining cream until stiff peaks form. Spoon over mousse; sprinkle with amaretti crumbs.

PER SERVING: about 239 cal, 3 g pro, 17 g total fat (11 g sat. fat), 20 g carb (1 g dietary fibre, 17 g sugar), 63 mg chol, 39 mg sodium, 165 mg potassium. % RDI: 8% calcium, 4% iron, 56% vit A, 2% vit C, 2% folate.

pumpkin purée plain 10% Mediterranean-style yogurt (such as Liberté Méditerranée Plain 10%) granulated sugar cinnamon ground ginger vanilla each ground cloves and nutmeg whipping cream (35%) amaretti cookies, cut in crumbs (about ¼ cup)

In food processor, blend together pumpkin, yogurt, all but 1 tbsp of the sugar, the cinnamon, ginger, vanilla, cloves and nutmeg until smooth; scrape into large bowl. Set aside.

Whip 1 cup of the cream with remaining sugar until stiff peaks form; fold into pumpkin mixture. Spoon into 8 small cups or ramekins; cover with plastic wrap and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Meanwhile, in large bowl, beat butter with granulated sugar and brown sugar until fluffy; beat in eggs and vanilla until just combined. Beat in milk.

In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into egg mixture.

Stir in pears and half of the butterscotch sauce. Scrape into parchment paper–lined 9- x 5-inch (2 L) loaf pan.

Drop spoonfuls of remaining butterscotch sauce over top; swirl gently using the back of spoon or butter knife.

Bake in 350°F (180°C) oven until toothpick inserted in centre comes out clean, about 1 hour. Let cool completely in pan on rack.

Easy prep— just blend and cool!

PER SERVING: about 390 cal, 5 g pro, 19 g total fat (11 g sat. fat), 52 g carb (2 g dietary fibre, 34 g sugar), 84 mg chol, 241 mg sodium, 140 mg potassium. % RDI: 7% calcium, 11% iron, 18% vit A, 2% vit C, 18% folate.

152

CANADIANLIVING.COM | OCTOBER 2014

It’s all about the chocolate.

The best chocolate.

Taste it yourself!

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on the purchase of any one (1) Celebration product.

leclerc.ca TO THE DEALER: Biscuits Leclerc Ltd will redeem this coupon for the face value plus the established handling fee provided you accept it from your customer on purchase of the item specified. Any other use of this coupon will be considered as a fraud. Failure to send in, upon request, evidence that sufficient stock was purchased in previous 60 days to cover the coupons presented will void coupons.

All coupons submitted become our property. For redemption of the coupon, send it by mail to: REDEMCO INC., C.P. 128, Longueuil, Québec, J4K 4X8. Not transferable. Offer limited to one coupon per purchase. May not be combined with other offers. Expiry: December 31, 2014.

CRANBERRY ALMOND SQUARES Hands-on time: 40 minutes Total time: 1¾ hours Makes: 16 squares

Sweet-tart cranberries are cooked with a hint of orange to make an easy jam-like filling, then sandwiched between layers of crisp almond pastry. Freshly ground almonds are crunchier than the storebought ground variety, so whirl whole nuts in a food processor for the ultimate nutty crust.

1½ cups 1 cup ⅔ cup ½ cup ½ cup ½ tsp ¼ tsp ⅔ cup

quick-cooking rolled oats (not instant) unsalted roasted whole almonds all-purpose flour granulated sugar packed brown sugar each cinnamon and ground ginger salt cold unsalted butter, cubed

Cranberry Filling: 5 cups fresh or frozen cranberries 1¼ cups granulated sugar 1 tsp grated orange zest ⅓ cup orange juice Cranberry Filling: In saucepan, bring

cranberries, sugar, orange zest and orange juice to boil. Reduce heat to low; cook, stirring occasionally, until cranberries burst and mixture thickens to consistency of jam, about 10 minutes.

Let cool for 20 minutes.

Meanwhile, in food processor, pulse together oats, almonds, flour, granulated sugar, brown sugar, cinnamon, ginger and salt until almonds are finely chopped. Add butter; pulse until mixture resembles coarse crumbs.

Press half of oat mixture into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven until golden, about 15 minutes. Let cool for 5 minutes.

154

PER SQUARE: about 299 cal, 4 g pro, 13 g total fat (5 g sat. fat), 44 g carb (3 g dietary fibre, 31 g sugar), 20 mg chol, 41 mg sodium, 150 mg potassium. % RDI: 4% calcium, 9% iron, 7% vit A, 8% vit C, 6% folate.

CANADIANLIVING.COM | OCTOBER 2014

GUTTER CREDITS...

A seasonal twist on date squares is perfect for Sunday afternoon baking.

Spread cranberry filling over crust.

Sprinkle with remaining oat mixture, pressing gently. Bake in 350°F (180°C) oven until topping is golden, about 40 minutes. Let cool completely in pan.

APPLE PECAN BUNDT CAKE WITH CARAMEL SAUCE Hands-on time: 30 minutes Total time: 2½ hours Makes: 16 servings

Dust off your mother’s Bundt pan—the retro ring-shaped cake is back in style, and we’re celebrating with this showstopping dessert. ¾ cup 1½ cups 2 tsp 3 1 cup ¼ cup 3 cups 1½ tsp 1 tsp ¼ tsp 3 1 cup

butter, softened granulated sugar vanilla eggs sour cream milk all-purpose flour each baking powder and baking soda cinnamon salt Golden Delicious apples, peeled, cored and grated chopped pecans

Caramel Sauce: ½ cup butter ⅔ cup granulated sugar 2 tsp lemon juice 5 tbsp whipping cream (35%)

In large bowl, beat together butter, sugar and vanilla until fluffy. Beat in eggs, 1 at a time, until combined. Beat in sour cream and milk.

In separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt; stir into butter mixture. Stir in apples and three-quarters of the pecans.

Scrape into greased and floured 10-inch (3 L) Bundt pan, smoothing top. Bake in 325°F (160°C) oven until toothpick inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Transfer to rack; let cool completely.

Caramel Sauce: Meanwhile, in saucepan, cook butter, sugar and lemon juice over medium heat, stirring, until butter is melted and sugar is dissolved. Cook, without stirring, until light amber in colour, about 5 minutes. Remove from heat; standing back and averting face, stir in cream. Return to heat; cook until slightly thickened, about 1 minute. Pour into large bowl; let cool to lukewarm.

Pour half of the caramel sauce over top of cake; sprinkle with remaining pecans.

Serve cake with remaining caramel sauce.

PER SERVING: about 434 cal, 6 g pro, 25 g total fat (12 g sat. fat), 50 g carb (2 g dietary fibre, 30 g sugar), 84 mg chol, 310 mg sodium, 130 mg potassium. % RDI: 5% calcium, 11% iron, 18% vit A, 2% vit C, 20% folate.

156

A dollop of whipped cream takes this classic one notch over the top!

CANADIANLIVING.COM | OCTOBER 2014

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COOKING SCHOOL

Takes The Cake!

This moist, decadent layered génoise cake is the quintessential dessert for caramel lovers. BY RHEANNA KISH & THE TEST KITCHEN

PRALINE CARAMEL MOUSSE CAKE Hands-on time: 1½ hours Total time: 4 hours Makes: 12 to 16 servings

This is a great project for beginner bakers, as the French-style layered sponge cake involves many classic techniques. To bring your eggs to room temperature quickly, submerge them in lukewarm water for 10 minutes, changing the water halfway through.

Caramel Mousse: 1½ tsp unflavoured gelatin 1½ cups granulated sugar 2 cups whipping cream (35%) ½ cup butter, cubed ¼ tsp vanilla Pinch salt Génoise Cake: 6 eggs, room temperature 1 cup granulated sugar 1 tsp vanilla 1⅓ cups sifted all-purpose flour

Pinch ½ cup

salt butter, melted and cooled to lukewarm

Praline: ⅓ cup ⅓ cup

pecan pieces, toasted granulated sugar

Whipped Cream Icing: 1 tsp unflavoured gelatin 1 cup whipping cream (35%) 2 tbsp icing sugar

THIS RECIPE SERIES IS BROUGHT TO YOU IN PARTNERSHIP WITH

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PHOTOGRAPHY, JESSE BRIOCHE. FOOD STYLING, NOAH WITENOFF. PROP STYLING, LAURA BRANSON

TESTED TILL PERFECT

The Kenwood Chef

This versatile kitchen machine offers optimized performance, controlled power and maximum versatility. The Europeandesigned motor accommodates the heaviest dough load, electronic speed control keeps your ingredients in the bowl and four hubs offer a variety of attachments for maximum versatility. Every Kenwood Chef comes with three stainless-steel bowl tools to get you started on your culinary adventures.

Explore the entire collection at kenwoodworld.ca.

How to Make It Caramel Mousse: In small saucepan, add

2 tbsp water; sprinkle gelatin over top.

Set aside.

Meanwhile, in separate saucepan over medium heat, bring sugar and 3 tbsp water to boil, stirring, just until sugar is dissolved. Boil, without stirring, until amber in colour, about 4 minutes.

Standing back and averting face, stir in ½ cup of the cream, along with the butter, vanilla and salt. Cook, stirring constantly, until smooth and thickened, about 3 minutes. Reserve ½ cup of the sauce for topping cake. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Cook gelatin mixture over medium heat just until dissolved, about 30 seconds.

Stir in remaining caramel sauce until smooth and combined, about 1 minute.

Scrape into large bowl; let cool to room temperature, about 20 minutes.

In separate large bowl, beat remaining cream until stiff peaks form. Stir one-quarter of the cream into cooled caramel-gelatin mixture until combined; fold mixture back into cream just until no white streaks remain. Cover and refrigerate until firm, about 2 hours.

(Make-ahead: Refrigerate for up to 24 hours; whisk gently until smooth before using.)

Create Perfect Texture Effortlessly To maintain the fluffy texture essential for creating an airy, mile-high génoise cake, combine heavy and light ingredients with Kenwood’s unique fold tool.

FOLD

Génoise Cake: In large bowl, beat eggs with sugar until mixture is tripled in volume, glossy, almost white and batter falls in ribbons that hold their shape for 8 to 10 seconds when beater is lifted (this can take 15 to 25 minutes, depending on the type of mixer). Beat in vanilla. Sift in one-third of the flour and the salt; fold in just until combined and no white streaks remain, about 4 folds. Working in 2 batches, repeat with remaining flour.

(Do not overmix, or batter will deflate.)

Stir together about 1 cup of the batter with melted butter until smooth; fold back into remaining batter just until combined, about 6 folds. Divide among 2 greased, floured and parchment paper– lined 8-inch (1.2 L) round cake pans.

Bake in 350°F (180°C) oven until light golden and cake pulls away from edge of pan and springs back when surface is gently pressed, 25 to 30 minutes. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely on rack.

(Make-ahead: Store in airtight container for up to 24 hours.)

Whipped Cream Icing: In small saucepan,

add 2 tbsp water; sprinkle gelatin over top. Let sit for 5 minutes. Cook over medium heat until just dissolved, about 1 minute; set aside to cool. In large bowl, beat cream until soft peaks form. Beat in icing sugar and gelatin mixture until stiff peaks form. Set aside.

Cut each cake in half horizontally. Place 1 bottom half, cut side up, on cake plate.

Spread one-third of the caramel mousse over top; sprinkle with one-quarter of the praline. Repeat with remaining 3 cake layers, leaving top of final layer bare. Spread icing over side and top of cake; drizzle with some reserved caramel sauce. (If needed, reheat sauce in saucepan over low heat or in microwave just until softened.) Refrigerate until firm, about 45 minutes. (Make-ahead: Refrigerate for up to 24 hours.) Sprinkle with remaining praline. Serve any remaining caramel sauce on the side.

PER EACH OF 16 SERVINGS: about 471 cal, 5 g pro, 31 g total fat (18 g sat. fat), 46 g carb (1 g dietary fibre, 37 g sugar), 156 mg chol, 123 mg sodium, 82 mg potassium. % RDI: 4% calcium, 6% iron, 28% vit A, 13% folate.

Praline: Meanwhile, arrange pecans

BEAT

Save Time

The Chef’s whisk features a tiered balloon design, which enables it to whip up small and large quantities to maximum volume. We shaved almost 10 minutes off the time it took to whip the eggs for this cake, compared with a regular hand mixer.

in centre of parchment paper–lined rimmed baking sheet. In small saucepan over medium heat, bring sugar and 2 tbsp water to boil, stirring, until sugar is just dissolved. Boil, without stirring, until amber in colour, about 4 minutes.

Drizzle over pecans; let cool until hardened, about 40 minutes. Break into VIDEO 4 pieces. Transfer to food processor; pulse into coarse chunks. Set aside.

FOR MORE CAKES AND A HOW-TO VIDEO, VISIT CANADIANLIVING.COM/ GENOISE.

ENTERTAINING

Entertaining With A

Twist Buttery Parmesan cheese steals the spotlight in our easy twist on breadsticks.

BY LEAH KUHNE & THE TEST KITCHEN

photo G raphy, jeff oulson. food G david renier.

GUTTER PHOTOGRAPHY, CREDITS...

JEFF C COULSON. FOOD stylin STYLING, DAVID G GRENIER. PROP STYLING, AURELIE BRYCE

TESTED TILL PERFECT

Thaw the pastry in your fridge overnight.

The cool air evenly thaws the dough, which keeps it from cracking when you roll it out.

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CANADIANLIVING.COM | OCTOBER 2014

Make It A Party P latter!

Serve with prosciutto, marinated Italian olives, crumbled Parmesan and pickled Italian vegetables, such as pepperoncini peppers and giardiniera.

PARMESAN TWISTS WITH FRESH MARINARA SAUCE Hands-on time: 40 minutes Total time: 1 hour Makes: 20 twists and 2½ cups sauce

A fresh tomato and basil sauce is the perfect companion to these cheesy breadstick twists. Try doubling the sauce, and use the extra as a topping for pasta or pizza.

Half 1 1 tbsp ¾ cup

pkg (450 g pkg) frozen butter puff pastry, thawed egg Dijon mustard grated Parmesan cheese

Fresh Marinara Sauce: 3 tbsp extra-virgin olive oil 2 shallots, chopped 2 cloves garlic, chopped 3 tbsp tomato paste 8 plum tomatoes, seeded and diced ½ tsp each salt and pepper ½ tsp liquid honey ½ cup finely chopped fresh basil Fresh Marinara Sauce: In saucepan, heat oil

over medium heat; cook shallots, stirring, until golden, about 4 minutes. Stir in garlic; cook until fragrant, about 1 minute. Stir in tomato paste until thickened, about 1 minute. Add tomatoes, salt, pepper and honey; cook, stirring occasionally, until tomatoes are mostly broken down and saucy, about 5 minutes. In food processor or with immersion blender, purée until almost smooth. Let cool to room temperature, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Stir in basil just before serving.

Meanwhile, gently unroll puff pastry, leaving on paper backing; arrange on work surface with 1 long end facing you. Whisk egg with 2 tsp water; brush over surface of pastry. Spread mustard evenly over top; sprinkle with Parmesan cheese, pressing firmly to adhere.

Using floured pizza cutter or sharp knife, cut pastry lengthwise into ½-inch (1 cm) wide strips. Working with 1 at a time, hold strips by each end; twist 2 to 3 times with hands moving in opposite directions.

Arrange 1 inch (2.5 cm) apart on parchment paper–lined rimless baking sheet; press ends of strips into sheet to secure in place.

Bake in 400°F (200°C) oven until golden, about 12 minutes; let cool on pan. Serve with marinara sauce for dipping.

PER EACH OF 20 SERVINGS: about 87 cal, 3 g pro, 6 g total fat (2 g sat. fat), 6 g carb (1 g dietary fibre, 1 g sugar), 10 mg chol, 155 mg sodium, 72 mg potassium. % RDI: 4% calcium, 4% iron, 4% vit A, 3% vit C, 1% folate.

OCTOBER 2014 | CANADIANLIVING.COM

161

CANADIAN LIVING PROMOTION

EASY AS

PIE Pie from scratch: No problem.

Making this classic dessert is easier than ever with the Crisco® One Cup Stick. No measuring, no mess: The allvegetable shortening now comes pre-measured with the perfect amount required to make baking mistake-proof and speedy. Pair it with Canadian Living’s testNLWFKHQ DSSURYHG SLH Ć OOLQJ recipe and you’re guaranteed GHOLFLRXV ć DN\ QR IDLO SLHV every time.

CLASSIC CINNAMON APPLE PIE FILLING Ć UP FRRNLQJ DSSOHV (such as Golden Delicious) ¾ cup granulated sugar 2 tbsp cornstarch 1 tsp cinnamon Pinch each salt and nutmeg 2 tbsp unsalted butter, softened 1 egg yolk 1 tbsp coarse sugar STEP 1: Peel and core apples; cut into ¼-inch (5 mm) thick slices and place in large bowl.

STEP 2: Toss together sugar, cornstarch, cinnamon, salt and nutmeg; toss with apples to coat.

CRISCO® NO FAIL PIE CRUST

®

W

IT

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For one double-crust pie or two 9” (23 cm) pie shells

PREP TIME: 25 minutes TOTAL TIME: 2 hours 15 minutes PORTION SIZE: 10 to 12 STEP 3: 6FUDSH Ć OOLQJ LQWR SLH shell (see sidebar for No Fail Pie Crust recipe) SDFNLQJ GRZQ Ć UPO\ dot with butter.

STEP 4: Brush top with remaining egg wash; sprinkle with sugar. Cut steam vents in top.

STEP 5: Bake on bottom rack of 425ºF (220ºC) oven for 20 minutes. Reduce heat to 350ºF (180ºC); bake until bottom is golden and Ć OOLQJ LV EXEEO\ WR minutes. Let cool on rack.

2 cups (500 ml) Robin Hood® Original All Purpose Flour ¾ tsp (4 ml) salt 1 cup (250 ml) Crisco All-Vegetable Shortening 1 egg 2 tbsp (30 ml) cold water 1 tbsp (15 ml) white vinegar STEP 1: &RPELQH ć RXU and salt in mixing bowl.

Cut room temperature VKRUWHQLQJ LQWR ć RXU ZLWK pastry blender or two knives until mixture is uniform and shortening resembles coarse crumbs.

New size!

STEP 2: Beat egg, water and vinegar together to blend.

3RXU DOO WKH OLTXLG RYHU ć RXU mixture. Stir with fork until mixture is moistened.

STEP 3: Divide dough in half and shape into a ball.

Flatten each into a circle about 4” (10 cm). Wrap and chill dough 15 minutes for easier rolling.

STEP 4: Roll one half of the GRXJK RQ D ć RXUHG VXUIDFH into a circle 2” (5 cm) wider than a 9” (23 cm) pie plate.

STEP 5: Ease into pie plate without stretching. Repeat rolling with remaining SDVWU\ IRU WRS 7ULP ć XWH and bake according to \RXU Ć OOLQJ UHFLSH See left for Canadian Living’s Classic Cinnamon Apple Pie Filling recipe.

For more recipes visit criscocanada.com

GUTTER FOOD STYLING, CREDITS...

DAVID GRENIER. PROP STYLING, AURELIE BRYCE. TABLEWARE, ACCESSORIES, CRATE & BARREL

HOLIDAY ESSENTIALS

}1 } ROAST TURKEY, FAB } }MEALS

5

Celebrate Thanksgiving with our classic roast bird, then enjoy the mouthwatering leftovers in four more clever dishes.

BY JENNIFER BARTOLI & THE TEST KITCHEN PHOTOGRAPHY BY JEFF COULSON

OCTOBER 2014 | CANADIANLIVING.COM

TESTED TILL PERFECT

163

HOSTING THANKSGIVING AND NEED A CONFIDENCE BOOST? FIND TURKEY HOW-TOS, GRAVY RESCUES AND MORE AT

canadianliving.com/ thanksgiving.

Hands-on time: 1 hour Total time: 4½ hours Makes: 16 to 18 servings

This lemon-kissed herbed turkey is equally suitable for a fancy affair or a casual family get-together. Choose a good-quality white wine to use in the gravy, and serve the rest of the bottle to guests at the table.

1 10 8 ¾ cup 2½ cups ½ cup

turkey (7 to 9 kg) sprigs fresh thyme cloves garlic dry white wine sodium-reduced chicken broth all-purpose flour

Lemon and Thyme Butter: ¼ cup butter, softened 1 tsp chopped fresh thyme ½ tsp grated lemon zest ½ tsp each salt and pepper Lemon and Thyme Butter: In small bowl, stir together butter, thyme, lemon zest, salt and pepper; set aside.

over with butter mixture. Roast in 325°F (160°C) oven, basting every 45 minutes, until instant-read thermometer inserted in thickest part of breast reads 170°F (77°C), about 3½ hours.

Wearing oven mitts and using tongs, gently tip turkey, pouring any juices from cavity into roasting pan. Transfer turkey to platter; tent loosely with foil. Let stand for 30 minutes before carving.

Meanwhile, discard turkey neck. Pour juices from roasting pan into heatproof bowl. Skim off and discard fat; set aside.

Stir wine into roasting pan; bring to boil over medium-high heat. Continue to boil for 1 minute, scraping up any browned bits from bottom of pan.

Whisk broth with flour until smooth; whisk into roasting pan along with reserved turkey juices. Bring to boil; reduce heat and simmer, whisking often, until thickened, 5 to 8 minutes. Strain into gravy dish; serve with turkey.

PER EACH OF 18 SERVINGS: about 351 cal, 48 g pro, 21 g total fat (7 g sat. fat), 3 g carb (trace dietary fibre, trace sugar), 178 mg chol, 306 mg sodium, 682 mg potassium. % RDI: 2% calcium, 9% iron, 3% vit A, 10% folate.

Remove giblets and neck from turkey; place neck in roasting pan. Twist wings FROM THE TEST KITCHEN and tuck behind back. Fill turkey cavity Slice and refrigerate leftover turkey meat with thyme and garlic. Place turkey, breast in an airtight container for up to 3 days side up, on rack in roasting pan; rub all or freeze for up to 3 weeks.

TIP

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CANADIANLIVING.COM | OCTOBER 2014

GUTTER CREDITS...

LEMON AND THYME ROAST TURKEY WITH WHITE WINE GRAVY

†

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CREAMY TURKEY PENNE WITH BRUSSELS SPROUTS Hands-on time: 30 minutes Total time: 30 minutes Makes: 6 servings

Make some room in your post-holiday fridge by transforming multiple leftovers into one comforting pasta. If you don’t have brussels sprouts, substitute with shredded cabbage.

340 g 2 tsp 4 2 2 4 cups ⅔ cup 2 tsp

penne pasta olive oil thin slices pancetta, chopped shallots, diced cloves garlic, minced shredded cored brussels sprouts sodium-reduced chicken broth cornstarch

2 cups 3 tbsp ¼ tsp Pinch ⅓ cup ½ tsp 1 tbsp

shredded cooked turkey chopped fresh sage pepper salt whipping cream (35%) grated lemon zest lemon juice

In large pot of boiling salted water, cook pasta according to package directions.

Reserving ⅓ cup cooking liquid, drain.

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook pancetta, stirring occasionally, until beginning to soften, about 2 minutes.

Add shallots and garlic; cook, stirring occasionally, until shallots are softened, about 4 minutes. Add brussels sprouts and ½ cup water; cook, stirring, until

brussels sprouts are tender and most of liquid is evaporated, about 5 minutes.

Whisk together broth, reserved cooking liquid and cornstarch until well combined. Stir into brussels sprouts mixture; bring to boil. Reduce heat; simmer until liquid is thickened and glossy, about 4 minutes. Stir in turkey, sage, pepper and salt; cook until heated through, about 2 minutes.

Add pasta and cream; cook, stirring, until coated, about 1 minute. Remove from heat; stir in lemon zest and lemon juice.

PER SERVING: about 599 cal, 38 g pro, 17 g total fat (7 g sat. fat), 73 g carb (6 g dietary fibre, 3 g sugar), 87 mg chol, 568 mg sodium, 624 mg potassium. % RDI: 9% calcium, 36% iron, 14% vit A, 88% vit C, 113% folate.

Ready in 30 minutes!

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CANADIANLIVING.COM | OCTOBER 2014

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So Good for strength.

You know it tastes so good, but you may not know So Good has up to 7 grams of protein in every glass. Made from non-GMO soy, it’s a great choice for you and your family.

So Good for on-the-go.

Send your kids to school with a great-tasting treat that’s also great for them.

Available in chocolate, strawberry or vanilla, So Good is an excellent source of protein and calcium.

Make a double batch for lunches.

ISRAELI COUSCOUS SALAD WITH TURKEY AND HONEY-ROASTED CARROTS Hands-on time: 25 minutes Total time: 45 minutes Makes: 4 servings

Also known as pearl couscous, Israeli couscous is much larger than the more common North African variety, making it better suited to hearty salads. Look for it in the international section of grocery stores or substitute with barley or quinoa.

4 2 tsp 2 tsp Pinch 1 cup 2 cups ⅓ cup ¼ cup ¼ cup

carrots liquid honey olive oil each salt and ground cumin Israeli couscous shredded cooked turkey fresh cilantro leaves, torn dried currants toasted sliced natural (skin-on) whole almonds

Orange Vinaigrette: ¼ cup olive oil ½ tsp grated orange zest 3 tbsp orange juice

OCTOBER 2014 | CANADIANLIVING.COM

2 tbsp 1 tsp ¼ tsp Pinch

white wine vinegar Dijon mustard salt each pepper and ground cumin

Peel carrots; cut into 1½-inch (4 cm) lengths. Slice lengthwise.

Toss with honey, oil, salt and cumin; spread on parchment paper–lined baking sheet. Bake in 425°F (220°C) oven, turning once, until golden and tender, about 30 minutes.

Meanwhile, cook couscous according to package directions; let cool slightly.

Orange Vinaigrette: In large bowl, whisk together oil, orange zest, orange juice, vinegar, mustard, salt, pepper and cumin until well combined.

Add carrots, couscous, turkey, cilantro, currants and almonds to vinaigrette; toss gently to coat.

PER SERVING: about 520 cal, 29 g pro, 23 g total fat (4 g sat. fat), 50 g carb (4 g dietary fibre, 14 g sugar), 56 mg chol, 270 mg sodium, 687 mg potassium. % RDI: 7% calcium, 20% iron, 121% vit A, 18% vit C, 21% folate.

Learn more at so-good.ca 169

TURKEY, ASIAGO AND SPINACH FRITTATA Hands-on time: 20 minutes Total time: 30 minutes Makes: 4 servings

Sharp Asiago is a heavenly match for mild turkey. When buying the cheese, keep in mind that the firmer the brick, the more intense the flavour, so choose according to your family’s tastes. Feel free to substitute with a milder Jarlsberg or Emmental cheese, if you prefer.

1 tbsp 1 2 1½ tsp 4 cups

170

olive oil onion, chopped cloves garlic, minced chopped fresh thyme lightly packed baby spinach

8 ¼ cup ¼ tsp 1 cup ½ cup

eggs, whisked milk each salt and pepper chopped cooked turkey lightly packed grated Asiago cheese

In 10-inch (25 cm) ovenproof skillet, heat oil over medium heat; cook onion, garlic and thyme, stirring occasionally, until onion is softened and light golden, about 5 minutes.

Add spinach; cook, stirring, until wilted, about 2 minutes.

Meanwhile, in bowl, whisk together eggs, milk, salt and pepper; stir in turkey and half of the Asiago cheese. Pour over spinach mixture; reduce heat to

medium-low. Cook, without stirring, until bottom and edge are set but top is still slightly runny, about 10 minutes.

Sprinkle with remaining Asiago cheese.

Broil until top is golden and set, about 3 minutes. Let rest for 3 minutes.

Remove from skillet; cut into wedges.

PER SERVING: about 312 cal, 28 g pro, 19 g total fat (7 g sat. fat), 6 g carb (1 g dietary fibre, 3 g sugar), 404 mg chol, 453 mg sodium, 423 mg potassium. % RDI: 21% calcium, 24% iron, 53% vit A, 8% vit C, 47% folate.

TIP

FROM THE TEST KITCHEN

To remove your frittata from the skillet, run a small knife around the edge to loosen it first. Using a large spatula, lift it onto a cutting board to slice.

CANADIANLIVING.COM | OCTOBER 2014

“Buttery-delicious, yet lower in saturated fat.

We can bearly believe it.”

– The Salmon Experts Becel® Buttery Taste provides the delicious richness of butter but with 80% less saturated fat, to make a sauce that makes the salmon.

Becel® Maple Mustard Salmon 4 ¼ cup ¼ cup 4 tsp 1 tsp

¼ lb Salmon fillets Becel® Buttery Taste margarine, melted Pure maple syrup Dijon mustard Low sodium soy sauce

Place salmon in an 8" x 8" baking dish.

Mix sauce ingredients together, pour over salmon, then bake at 425°F for about 12 minutes or until salmon flakes with a fork. Serve hot with extra sauce spooned on top.

Trade-mark owned or used under license by Unilever Canada, Toronto, Ontario M4W 3R2.

Get more recipes i att B Becel.ca l

ASIAN-STYLE TURKEY AND CABBAGE NOODLE SOUP Hands-on time: 30 minutes Total time: 30 minutes Makes: 6 servings

Bold Asian flavours and thick, chewy udon noodles turn each bowl of this quick turkey soup into a meal that’s as exciting as it is comforting. For a spicy kick, add a few dashes of sriracha.

1 tbsp 3 2 cups 1 2 cups

172

vegetable oil cloves garlic, minced shiitake mushrooms, stemmed and sliced pkg (900 mL) sodium-reduced chicken broth shredded cooked turkey

2 cups 1 cup 1 tbsp 1 tbsp 2 tsp 2 tsp 4 2 ⅓ cup

finely shredded cabbage frozen corn kernels sodium-reduced soy sauce lime juice fish sauce sesame oil green onions, sliced pkg (each 200 g) fresh udon noodles fresh cilantro leaves, torn

In Dutch oven or large heavy pot, heat vegetable oil over medium heat; cook garlic, stirring, until fragrant, about 1 minute. Add mushrooms; cook, stirring occasionally, until softened, about 2 minutes. Stir in broth and 3 cups water; bring to boil. Add turkey

and cabbage; reduce heat and simmer, stirring occasionally, until turkey is heated through and cabbage is softened, about 5 minutes.

Add corn; cook until heated through, about 2 minutes. Stir in soy sauce, lime juice, fish sauce, sesame oil and green onions.

Meanwhile, in large pot of boiling water, cook noodles according to package directions; drain and stir into soup. Top with cilantro.

PER SERVING: about 358 cal, 23 g pro, 8 g total fat (2 g sat. fat), 48 g carb (2 g dietary fibre, 4 g sugar), 37 mg chol, 755 mg sodium, 363 mg potassium. % RDI: 5% calcium, 13% iron, 2% vit A, 12% vit C, 12% folate.

CANADIANLIVING.COM | OCTOBER 2014

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RECIPE INDEX

October 2014

FRAGRANCE SAMPLES Some issues of Canadian Living Magazine include perfume strips. If you prefer to receive your copy of the magazine without perfume strips, please write to us at our mailing address.

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If you receive yet another notice, please let us know immediately.

APPETIZERS

Parmesan Twists With Fresh Marinara Sauce [ V] [N]

BEEF & PORK Bacon and Apple–Stuffed Barbecue Pork Loin [D] [N] Bacon and Apple–Stuffed Oven-Roasted Pork Loin [D] [N] Coq au Vin Soup [D] [G ] [N] Creamy Turkey Penne With Brussels Sprouts [N] Fennel and Apple Spinach Salad With Honey-Dijon Dressing [D] [G ] [N] Jicama and Apple Spinach Salad With Honey-Dijon Dressing [D] [G ] [N] Mexican Pork and Black Bean Soup [G ] [N] Shepherd’s Pie Soup [D] [G ] [N]

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142 130 166

140

140 128 135

118 156 152 114 178 154 116 158 152 144 123 114

FISH & SEAFOOD Seafood and Fennel Soup [D] [G ] [N]

Creamy Turkey Penne With Brussels Sprouts [N] Israeli Couscous Salad With Turkey and Honey-Roasted Carrots [D]

126

166 169

POULTRY Asian-Style Turkey and Cabbage Noodle Soup [D] Chicken and Cauliflower Corn Chowder [N] Coq au Vin Soup [D] [G ] [N] Creamy Turkey Penne With Brussels Sprouts [N] Israeli Couscous Salad With Turkey and Honey-Roasted Carrots [D]

164 170

GRAVIE S & STUFFINGS 140

CANDIE S & DE SSERTS Apple and Caramel Popcorn Brains [ V] [G ] [N] Apple Pecan Bundt Cake With Caramel Sauce [ V] Butterscotch Pear Loaf [ V] [N] Caramel Flies [ V] [N] Chocolate Cookie Treasure Chest [ V] Cranberry Almond Squares [ V] Nightmare Nibbles [ V] [N] Praline Caramel Mousse Cake Pumpkin Amaretti Mousse [ V] Pumpkin Cheesecake With White Chocolate Almond Bark [ V] The Ultimate Tarte Tatin [ V] [N] Vampire Fang Cookies [ V] [N]

CONTACT US If there is any way we can be of service, please let us know.

NEW SUBSCRIPTIONS: canadianliving.com/subscribe

161

Lemon and Thyme Roast Turkey With White Wine Gravy [N] Turkey, Asiago and Spinach Frittata [G ] [N]

Bacon and Apple Stuffing [D] [N] White Wine Gravy [N]

SALADS & SOUPS Asian-Style Turkey and Cabbage Noodle Soup [D] Cauliflower Corn Chowder [ V] [N] Chicken and Cauliflower Corn Chowder [N] Coq au Vin Soup [D] [G ] [N] Fennel and Apple Spinach Salad With Honey-Dijon Dressing [D] [G ] [N] Israeli Couscous Salad With Turkey and Honey-Roasted Carrots [D] Jicama and Apple Spinach Salad With Honey-Dijon Dressing [D] [G ] [N] Mexican Pork and Black Bean Soup [G ] [N] Seafood and Fennel Soup [D] [G ] [N] Shepherd’s Pie Soup [D] [G ] [N]

172 132 132 130

140 169

140 128 126 135

SAUCE S & DRE SSINGS Butterscotch Sauce [ V] [G ] [N] Caramel Sauce [ V] [G ] [N] Fresh Marinara Sauce [ V] [D] [G ] [N] Honey-Dijon Dressing [ V] [D] [G ] [N] Orange Vinaigrette [ V] [D] [G ] [N]

152 156 161 140 169

VEGETABLE S Creamy Mushroom and Gruyère Gratin Roasted Garlic Potato and Turnip Mash [ V] [G ] [N] Sautéed Herb and Butter Brussels Sprouts With Shaved Parmesan [ V] [G ] [N]

142 142

142

Certain packaged ingredients may contain allergens. Please read food labels carefully for hidden sources of gluten, dairy and nuts.

172

[ V] = Vegetarian

132 130

[G ] = Gluten-Free

[D] = Dairy-Free [N] = Nut-Free

166 169

140 164

@

GUTTER CREDITS...

YOUR WAY

GO ONLINE: To find out more about our recipes’ nutritional information, go to canadianliving.com/nutritioninfo.

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MAKE IT, SHARE IT

COOKIE CACHE Delight trick-or-treaters with a chocolate cookie treasure chest filled with Halloween booty. BY RHEANNA KISH & THE TEST KITCHEN

MAKE IT!

178

Get the recipe and step-by-step instructions at canadianliving.com/ makeitshareit.

SHARE IT!

Share pics of your cookie treasure chest with @canadianliving on Twitter, Facebook and Instagram with the hashtag #CLIMadeIt.

CANADIANLIVING.COM | OCTOBER 2014

PHOTOGRAPHY, JEFF COULSON. FOOD STYLING, IRENE FONG

Use brown sugar to create a sandy beach scene.

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Like any household detergent, keep away from children.

©2014 P& © ©201 &G

“I WILL NOT LET AGE CHANGE ME﹐ I WILL CHANGE THE WAY I AGE﹒”

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