The Bloordale Times June 2014 09
Community Column ~ Health & Wellness
DOVERCOURT PARK ASSOC. ENCOURAGES LOCAL SHOPPING BY KIM BETHKE
Dovercourt Community Park Assoc.
When people think of Dovercourt Park, they think big – our proud history connected to industrial and manufacturing development, our connection to the CP railway, our wide open spaces like Dovercourt Park. As a neighbourhood on the rise, these big pieces are a crucial part of our story, but to really know us: think small. Think about our small and independent businesses. The hundreds of small businesses that line our streets and laneways employ our neighbours, build our local economy, and allow Dovercourt Park to continue to dream big. As the stretch of Bloor between Lansdowne Avenue and Montrose Avenue is resurfaced and goes through streetscape upgrades, our small businesses need
our help! We can start by getting to know our small business owners. Local businesses give back more of the money they make in to the community (45 cents for every dollar) and sell great products at affordable prices. So, getting to know your local grocer, restaurant, shoe salesman, butcher, or clothier could save you money and help keep Dovercourt Park diverse and vibrant. If you’ve already made Arora Foods Market (922 1/2 Bloor St. W.) and Bloorcourt Village Market (952 Bloor St. W.) your regular grocery stop; or treat yourself to Artegelato’s (946 Bloor St. W.) Lemon Basil gelato or Everest’s (1052 Bloor St. W.) super-powered Greek coffee; or you shop, or eat, or drink at the clothing and shoe stores, restaurants, and bars in the area, there’s something else you
can do: Talk about them! Bring your friends and family out to your favourite local! Celebrate the great work being done in our area! Don’t be afraid to ask a local business owner how you can help: can you make posters promoting them, can your book club meet there, can you set up a twitter page for them? Committing to shop local and support independent business is just the first step to strengthening Dovercourt Park and building lifelong relationships with our independent business owners. By helping out during this construction, we can make sure our small businesses have a big impact for years to come. Throughout the construction, Dovercourt Park Community Association is dedicated to supporting local businesses: if you have ideas on how, please contact us at dovercourtpark@ gmail.com
ASK YOUR BLOORDALE NATUROPATHIC DOCTOR - DR. JENNIFER BAER BY DR. JENNIFER BAER
Got a question? health@drjenniferbaer.com
Father’s Day Brunch Menu Okay, so we tend to put a lot of thought into Mother’s Day celebrations – and I sometimes think dads get the short end of the stick. So this year, I’m posting what I’ll be serving up this year for Father’s Day Brunch! This fabulous recipe may well become your signature brunch dish – crunchy, creamy, sweet and savoury – it truly covers all the bases. Ricotta, Carmelized Onion and Spinach Boule 1 round whole grain/multigrain loaf (boule)* 1 small red onion, small dice 1 Tbs olive oil 2 Tbs aged balsamic 1 Tbs maple syrup 4 cups baby spinach, washed and dried 200 g fresh sheep’s milk ricotta (trust me here, the stuff in the tub just ain’t the same!) 4 eggs ½ cup organic milk (cow, sheep, goat, almond, rice or soy) Coarsely ground black pepper
and sea salt 2 Tbs freshly grated parmesan (see note above re: ricotta) *For those of the gluten-free persuasion you can make this recipe using a whole (unsliced) loaf of gluten free bread. The BEST option I’ve found in the city comes from Bunner’s (3054 Dundas St. W.), a vegan and gluten free bakery that makes a delicious seed topped loaf featuring chickpea flour. You can buy it freshly baked and it’s actually soft and fluffy inside – halleluyah – unlike most gluten-free varieties. Preheat oven to 375F. Meanwhile prepare boule and carmelize onions. Using a tomato knife (small serrated knife), hollow out the boule (loaf), leaving the crust intact and enough of a wall (~1cm thick) to contain the filling. (Reserve extra bread for crumbs or croutons.) Place on a parchment lined baking sheet or (even better) in a square pyrex. Reserve the top round of the boule. Heat a pan, add half the olive oil, then add onions and sauté until soft and well-browned. Add balsamic and maple syrup and cook another 1-2 minutes until sticky (not liquidy). Set aside onions. In
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accompaniment. To mark the occasion, serve with an icy flute of cava, and finish with mixed berries with vanilla bean ice cream and tiny biscotti. Jennifer Baer is a Naturopathic Doctor and Digestive Health Expert, in your neighbourhood.
same pan, add olive oil and cook spinach until just wilted (about 60 seconds). Layer half the onions at the bottom of the boule. Top with ricotta, then spinach and then the rest of the onions. Beat together eggs, milk, S+P and carefully pour into boule (do not overfill). If your boule isn’t perfectly flat, you can use a little bunched up foil to bolster it and keep the egg mixture from overflowing. Top with parmesan and bake for about 50 minutes until golden brown on top. With reserved round of boule, brush lightly with olive oil and toast for last few minutes of baking (about 3 mins each side) – then rip into quarters to serve on the side – or leave intact for an attractive garnish. I dare you not to love this recipe! Serve with a simple salad of arugula and radicchio dressed with olive oil and aged balsamic. Garnish salad with toasted slivered almonds and grilled figs for an excellent Dr. Jennifer Baer, Naturopathic Doctor.
Additionally a trained chef and holistic nutritionist, Dr. Baer sees diet and digestion as key cornerstones of long-term health promotion and disease prevention. For more information about her services, please visit: http://www.drjenniferbaer.com