Friday, June 30, 2017

STRAWBERRY + CHOCOLATE CHEESECAKE


Cake for breakfast? Yes. I've been having a slice of this every morning since I made it, because the only ingredients are fruits, nuts, seeds and nutritionally-dense superfoods. It's a creamy, rich recipe that leaves me feeling satisfied and energized. The strawberry layer is fruity (shocker) and the chocolate layer reminds me of mousse. Too many nuts make me feel groggy though, and since a big chunk of this recipe is cashews, one slice a day is enough for me. I aim to listen to my body and mind and act accordingly. But my motto is always: do what works for YOU. Some days I crave more fat-dense foods like avocados and nut butters, while other days all I want is juice and dark chocolate, and OTHER days mountains of steamed buns sound perfect. I don't always understand why my body is telling me to go for particular foods - though sometimes it's obvious, if I haven't been drinking enough water, sleeping well, am on my period, etc. - but in any case, there IS probably a reason for it, so I honour that and listen to it. 

CONTINUE READING...


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How to Design a School That Prioritizes Kindness and Caring

Wednesday, June 28, 2017

Get Down and Dirty with these 2 Beach Workouts

I believe in protecting the body today, tomorrow, and for the rest of our lives. But I also love, love, love playing in the sun! I chase it every chance I get.

Those that know me, know I'm a big fan of bodyweight based workouts. So when Coppertone® Sport Sunscreen asked me to share two of my favorite fun in the sun workouts while testing the new Coppertone Sport lightweight and breathable formula, I was totally game. I can barely feel it on my skin. After 80 minutes of sweating or swimming, just reapply and keep moving.

Ready and willing, with the sun out, we set out to Seseh Beach in Bali, Indonesia, and got our guns and buns out! Check out the video below…

2 Beach-Body-Ready Workouts to Help You Get Your Guns n' Buns Out Next Time the Sun's Out

Suns Out, Guns Out: 5 Rounds for Time

Set your timer and work through 5 rounds of the following circuit:

  • 25-meter dash
  • 10 push-ups
  • 25-meter dash
  • 10 squat jumps or Reverse Lunges
  • 25-meter dash
  • 10 burpees
  • 25-meter dash
  • 10 mountain climbers

When you're done, write down your final time and compare your progress next time you give this one a try.

Suns Out, Buns Out: 15 Minutes As Many Rounds As Possible

With your countdown timer set for 15 minutes, see how many rounds of the following circuit you can complete. 1 round is as follows:

  • 25-meter walking lunge
  • 15 glute bridges
  • 25-meter 2-foot broad jump
  • 15 squats to parallel (add a jump for spice)
  • 25-meter dash

Don't Forget About Sun Safety for Healthy Skin

Don't forget to practice sun safety anytime you find yourself outside and playing this summer. Check out The Outside-In 5 Point Radiant Skin Maintenance Plan along with The Inside-Out 5-Point Skin Maintenance Plan to ensure your skin stays healthy, hydrated and vibrant.

Have fun!

Dai Manuel - HeadshotThis is a sponsored conversation written by me on behalf of Coppertone. The opinions and text are all mine.

And to be absolutely clear, this is my disclaimer: “Just so you know, I have been compensated to share my ideas on this topic. Sometimes it is in the form of products, or services or even money… But here’s the thing; I won’t  share anything with you that I don’t fully support. It doesn't matter what it is, or how much they are willing to give me, if I don’t believe in it, It won’t be on my site. Seriously. You’ll just have to trust me on this.” ~ Coach Moose



from Dai Manuel: Your Lifestyle Mentor http://ift.tt/2sTuVUv

3 Tips for Keeping Your Carpet Looking New

Having new carpet installed can almost make you want to avoid stepping on it in hopes of keeping its pristine look. Use the following tips so you won’t have to worry about your carpet looking old soon.

Image Source: Flickr

Regular Care

Frequent vacuuming will help keep soil and debris from becoming embedded in carpet. Soil can pit and scratch carpet fibers, so regular vacuuming helps maintain that new look. High traffic areas should be vacuumed two to five times weekly. Light traffic areas may require twice weekly vacuuming, but don’t forget to go over non-traffic areas like corners once a week to keep dust from building up.

Use a vacuum with adjustable brushes that will suit the type of carpet and the area you are cleaning. Use a crevice tool to get into corners and a beater brush attachment when working on stairs. Regular vacuuming not only picks up dust, dirt and surface fragments on your carpet but will fluff up the fibers to counteract daily wear. Choose a vacuum setting to match the height of the carpet so it will clean efficiently without damaging fibers. Let your strokes overlap so you cover the entire carpet. Use the angled nozzle attachment to clean along baseboards where dust settles. Replace the vacuum bag or empty the canister when it is 2/3 full so your machine works safely and more efficiently, and periodically check the hoses and attachments for obstructions that might impair their function. You want to get the most clean with the smallest effort! Source: SheKnows

Use Rugs in High-Traffic Areas

You can protect carpet in high-traffic areas with rugs. Look for rugs that are tough and will be able to stand up to some wear and tear, but that are affordable, so that if they do start to show some wear you will still feel like you got your money’s worth for them.

Another benefit to using this approach is that rugs can be easier to clean than carpets. You can shake them out when they get dirty and take them to be professionally cleaned as needed. Source: HSS

Avoid Using Carpet Powder Products

Carpet powders are a popular way to eliminate odor in your carpet. However, they can leave traces of powder residue in the carpet, especially if you overuse them. You may not see this residue until the next time you have your carpet steam cleaned or shampooed. Then, you’ll see a white, sometimes sticky film on top of your carpet. If you absolutely must use carpet powder, use it sparingly. Source: AngiesList

For more information, feel free to call us today!

The post 3 Tips for Keeping Your Carpet Looking New appeared first on Curlys Carpet Repair.



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Tuesday, June 27, 2017

Chocolate Drizzled Peanut Butter Popsicles

Chocolate Drizzled Peanut Butter Popsicles | A Couple CooksChocolate Drizzled Peanut Butter Popsicles | A Couple Cooks

After becoming parents recently, there are lots of things we’ve started to ponder. One of them is how simple things can seem so special when you’re a kiddo. Case in point: growing up, my family had a dark blue and white plate with “You’re the Best” scrolled across the top, complete with a red heart. Mysteriously and without any foreseeable pattern, You’re the Best would occasionally show up at someone’s place at dinner. Perhaps it was their birthday, or maybe they accomplished something great that day. Or maybe it appeared at your place at the table for no reason at all, just because. Whatever the case, it kept my sister and I guessing. And if our mac and cheese showed up on You’re the Best, well, then that was THE BEST DAY EVER.

Now that I’m mama to Larson, my mind is spinning thinking of those simple things that make childhood special. Like a free balloon from a restaurant, or going swimming at Grandma’s. Or Friday pizza night. You’re the Best showing up for no reason at all. Or, eating creamy delicious popsicles on a hot day.

These chocolate drizzled peanut butter popsicles were created as just that: a simple pleasure that makes life seem more special. They’re in honor of Popsicle Week, a collection of new delicious popsicle recipes from all over the web compiled by Billy Green of Wit and Vinegar. In our recipe, we’ve used something that also would have made kid-me jump for joy: edible glitter. If I had edible gold stars sprinkled on my popsicle 30 years ago, it most definitely would have been THE BEST DAY EVER. As a real food / whole foods-focused food blog, you might think edible glitter is a bit outside of the parameters. You’re correct! However, our food philosophy also includes all things in moderation, including non-real food. Which in turn, makes edible glitter all the more special if it’s only used once in a blue moon.

A few things about these popsicles:

  • They’re vegan. We don’t eat vegan all the time, but eat quite a few meals that are. We especially love vegan desserts, since sometimes too much dairy can upset my stomach. Here we’ve used coconut milk and banana to keep it creamy.
  • They’re protein-packed. Because, aren’t all Americans obsessed with protein? Overloading on the protein for protein’s sake isn’t high on our list of priorities, but it does make for a filling dessert or snack that’s not just empty calories. And, what kids don’t love peanut butter? For more peanut butter recipes, see below.
  • They feature a chocolate-shell style drizzle. By mixing coconut oil with the chocolate chips, we’ve created a “chocolate shell” style drizzle that’s got just the right texture for draping over creamy peanut butter popsicles.
  • They’ve got edible glitter! As noted above, edible glitter is an occasional treat for us that gives the popsicles a sparkle. For a whole foods-based option, use pistachio dust (like this recipe) or bee pollen.
  • They’re inspired by my favorite joint for popsicles in Indianapolis! Nicey Treat is a local business in Indy that creates artisan popsicles, sometimes using local ingredients. My favorite at Nicey Treat is almond butter dipped in dark chocolate (it’s made using locally made almond butter from Revival Food Co.).

Happy eating! Here’s to popsicles making it the best day ever.

More popsicles

Head over to the Popsicle Week page!

Looking for vegan desserts?

As noted above, we’re not vegan, but we enjoy making vegan recipes and serving them to friends who are. Vegan desserts have become a bit of our specialty; we love making creamy vegan ice cream as an alternative to the full-dairy stuff. A few of our favorite vegan desserts:

  • Bliss Bites One of our top vegan desserts, this one features peanut butter, oats, and maple syrup in a sort of whole foods Reese’s cup.
  • Fudgy Vegan Brownies Featuring nut butter and apple sauce, these vegan brownies from The First Mess cookbook have gotten very high marks from readers.
  • Berries and Peaches with Mint Syrup Vegan desserts at their finest are simple: this one is easy as pie: drizzle fruit with minty syrup.
  • Banana Berry Vegan Ice Cream It’s actually more of a sorbet, but this banana berry ice cream makes for one of our healthiest options for vegan desserts.
  • Mocha Almond Fudge Vegan Ice Cream Our favorite copycat recipe of Baskin Robbins Jamoca Almond Fudge, made with real food and turned into a vegan dessert.
  • Salted Chocolate Pistachio Creamy Vegan Ice Cream Another of our favorite vegan desserts: this creamy ice cream is made with coconut milk and cocoa, salted to perfection, and studded with chunky pistachios.

Looking for peanut butter recipes?

Peanut butter is a mainstay in our house, and it’s not just for PB&J. Here are a few of our favorite peanut butter recipes, both sweet and savory:

Did you make this recipe?

If you make these chocolate drizzled peanut butter popsicles, we’d love to hear how they turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

This recipe is…

Vegetarian, vegan, plant-based, gluten-free, naturally sweet (without chocolate drizzle)

Chocolate Drizzled Peanut Butter Popsicles
 
Notes: This made one extra popsicle that did not fit into our 10-popsicle mold. If you have additional molds or smaller molds, you can freeze the extra amount (we tossed ours).
by:
Serves: 10 to 11 large popsicles
What You Need
  • For the popsicles
  • 1 banana
  • 15-ounce can coconut milk
  • 1 cup natural peanut butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • For the topping
  • 3 ounces dark chocolate chips, vegan if desired
  • 1 tablespoon coconut oil
  • Edible glitter (or finely ground pistachios or bee pollen, as a whole foods-based alternative)
What To Do
  1. In a blender, blend the peanut butter, maple syrup, vanilla extract, and kosher salt until fully combined and smooth. Pour into a popsicle mold and freeze until solid, about 4 hours.
  2. When ready to drizzle, line a baking sheet with parchment paper. In a glass bowl, melt the dark chocolate and coconut oil in a microwave in 10 second intervals, stirring between each time. Remove the popsicles from the molds (run hot water on the molds) and place each popsicle on the baking sheet. Drizzle the chocolate over the popsicles, then sprinkle with glitter (or pistachios or bee pollen). Freeze for a few minutes until the drizzle is hardened. Serve immediately, or freeze until eating.

 

 

A Couple Cooks - Recipes for Healthy & Whole Living



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Monday, June 26, 2017

How Extra Year of High School Can Set Students Up for College Success

When Ricky Sierra graduated from Da Vinci Design High School in Wiseburn, California near Los Angeles, she was excited to be attending Sonoma State University. She had considered completing her general education requirements at a community college closer to home, but was eager to get settled at a four-year university. Just one semester later she found herself unhappy and wanting to leave school.

“I didn’t really feel comfortable there and I didn’t really feel like I fit in with the rest of the students,” Sierra said. “It was just a really big adjustment for me.” She didn’t like her large lecture classes where the professor didn’t know who she was, and she found learning out of a textbook difficult since her high school had focused on hands-on learning. Sierra identifies as Mexican-American and she felt out of place among the student body, half of whom are white. That feeling was exacerbated by the presidential election. Sierra said people were rude to her. “I could feel the tension,” she said.

Sierra thought at least she’d be able to make friends with her suitemates, but even there she had bad luck. Her two roommates were best friends from childhood and already had a big group of friends they’d known in high school. Pretty much everything about school felt alienating and intimidating to her.

“I didn’t even know what to expect,” Sierra said. “It was just a big transition that I think I wasn’t ready for it at the time.” She took a leave of absence at the end of the semester and returned home not sure what she would do next. That’s when she heard about the Da Vinci Extension (DVX) program run by the same charter network as her high school. They offer a thirteenth year to students who aren’t ready for college for a variety of reasons, supporting them through college level work with some extra supports.

DA VINCI EXTENSION

Da Vinci Schools run a K-8 and four high schools in the Wiseburn Unified School District. Their mission focuses on personalized learning, but not necessarily through technology, although that’s part of their approach. “Students are treated as individuals and we create plans specifically for each student that matches their goals and needs,” said Kim Merritt, the director of Da Vinci Extension. The K-12 schools use project-based learning, community partners and internships to help offer students from varied backgrounds a well-rounded education.

Despite some success with this model, Da Vinci leaders were concerned that some students still weren’t persisting through college. “We found that even though our kids were doing much better than the national average, there were still a substantial number of students who weren’t making it through college,” Merritt said.


When asked why they dropped out, students gave a range of answers. They often felt disconnected from the schools they went to, had trouble getting the classes they needed, and didn’t feel prepared socially or emotionally to find their own way in strange settings.

“Sometimes even something like breaking up with a boyfriend also meant dropping out of college,” Merritt said. “They didn’t have the tools to handle something big all at the same time.”

Da Vinci launched the Extension program with the intention of addressing the big barriers students reported: access to classes, coaching, and the need to work. The program partners with UCLA Extension, Southern New Hampshire University, and El Camino Community College to offer general education requirements with a mixture of online and in-person classes. Students are responsible for the coursework, but they can get extra coaching and support from Da Vinci staff.

Sierra said she goes into the Da Vinci building twice a week to do her online courses so she can get help from friends and coaches. These mentors also help students navigate the transfer process to other universities and help them learn skills that will be helpful when they’re on their own in college. For example, mentors show students how to break down a college syllabus. Together they write down important deadlines and dates in their calendars so they know exactly how much work is expected of them and when.

“Kids go from a world where every moment is scaffolded with bells, and then they go to a place with zero scaffolds,” Merritt said, describing the transition from high school to college. DVX tries to ease that transition with specific skills and by offering students the emotional support they need to take on new challenges. When something goes wrong in a class or some other unexpected bump in the road trips them up, they can talk to someone they trust.

“Often times all it takes is a conversation,” Merritt said. Students’ parents want their kids to succeed, but they may not know how to help them navigate bureaucracies or have the perspective to help them reframe problems. Merritt said it’s common for students to feel like the work is too hard, but when she talks through the issue with them it turns out the real problem is time management. Often with a little support overwhelmed students begin to see solutions to challenges that felt insurmountable.

Academic support is also a big part of the program. “The majority of our students would have had to take remedial classes,” Merritt said. “But UCLA and Southern New Hampshire let us do just-in-time supports.” Many students go off to college only to learn that they can’t take any credit-bearing classes until they pass a set of remedial math and English classes meant to get them up to college level. And too often they end up dropping out, frustrated that they couldn’t ever take classes in their intended majors. In the DVX program, students take the college level math and English courses, but get extra support to remediate skills they lack.

Work is another big barrier for many students trying to pay their way through college. DVX has partnered with nonprofits and companies in the area to offer paid internships to students in areas that interest them. This serves two purposes: students make money, but they also get to explore jobs in an area of interest.


“We actually believe that sometimes the best thing you can learn in your freshman year of college is what you don’t want to do,” Merritt said. The internships allow students to do real work that matters to the company, while exploring various aspects of what that company does.

Anthony Quinonez thought he wanted to study architecture when he graduated from high school. He applied to Pomona and Woodbury for architecture school and was very close to accepting a spot at Woodbury when he went on a tour of the school. His guide recommended he live on campus because architecture students are known for working long into the night on the elaborate projects they’re assigned. On-campus housing was a cost Quinonez hadn’t factored into his calculations and he ultimately decided he couldn’t afford the school after all. He decided to start getting his credits with DVX while he planned his next move.

Quinonez got an internship with Gensler Architects, a global firm that gave him an inside look at what it would be like to pursue architecture. While working there three days a week, Quinonez did stints in various departments and discovered that he likes accounting much better than architecture.

“I can’t imagine going to Woodbury and changing my mind on architecture,” he said. “It would have already been too late because I’d have some debt.” His Gensler job also motivated him to keep up with the political science and communications classes he was taking with UCLA. Quinonez says he used to be one of those students who didn’t see the real-world value in things he did at school, but when his communication class required public speaking, he saw how that would help him present his ideas better at Gensler. He liked the trust his mentor put in him and took pride in doing his work well. “I was actually surprised that they emailed my school about the jobs I was doing there and they were impressed with what I was doing. That was also really cool.” Quinonez is headed to Cal State Northridge in the fall.

WHO ATTENDS DVX?

When Da Vinci launched DVX Merritt said they targeted students planning to attend community college who had barely finished high school. They figured this group would need the most support. But the number and variety of students that wanted to join the program surprised her. A straight-A student chose to participate because a parent was in the hospital, while others were drawn to free college credits or the internship opportunity. The program started with 35 kids the first year and increased to 70 in the second. Some students have already transferred to Cal State or UC schools and are doing well.

“The majority of the students are kind of the middle of the road students,” Merritt said. They have a lot of potential, but were never grabbed by school and didn’t do their homework so they barely got by. In addition to the academic and emotional support from DVX coaches, students also take adulting classes. They learn things like how to reach out to potential mentors, the art of the thank you letter, and the difference between connections and friends.

Da Vinci is not the only charter network or high school to recognize that even when students are prepared academically for college they don’t always complete their degrees. The Knowledge Is Power Program (KIPP) is perhaps most well-known for publishing a report showing that their graduates have much lower college persistence rates than they want. KIPP is trying to address that gap with the KIPP Through College Program, which provides Kippsters in college with a mentor. But that model takes more resources than a small network like Da Vinci can afford.

The DVX program will be self-sustaining when it reaches 100 students. Kids in the program have technically opted for a fifth year of high school study, so Da Vinci receives state money based on average daily attendance. Additionally, partners like Gensler, Belkin and 72andSunny pay for student labor (DVX receives two dollars per hour worked in addition to the salary the student makes). The money partners contributes to DVX helps pay for mentoring and other services. The program is free to students.



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Sunday, June 25, 2017

Angel Food Cupcakes with Maple Cream

 

Maple Cream Angel Food Cupcakes | A Couple Cooks

Angel Food Cupcakes with Maple Cream | A Couple Cooks

Angel Food Cupcakes with Maple Cream | A Couple Cooks

Angel Food Cupcakes with Maple Cream | A Couple Cooks

Angel Food Cupcakes with Maple Cream | A Couple Cooks

Angel Food Cupcakes with Maple Cream | A Couple CooksThis post was created in partnership with Roxbury Mountain Maple. All opinions are our own. 

Recently I had the honor of interviewing Tanorria Askew, a finalist on the popular cooking competition show, MasterChef. When she got “the call”, she phoned her mom from the breakroom at her desk job, crying. At the filming in LA, she had her makeup done daily by Emmy award-winning makeup artists and Gordon Ramsey critiqued her shrimp and grits. But what impressed me most about Tanorria was the way she views food. “Food is community,” she said. “I cook to make friends.” And by friends, she means people of all shapes, sizes, and colors. This woman loves all people. She hosts dinners for women to discuss the deep racial tensions permeating our country while eating the same, soul-nourishing food around the table.

Before I became interested in food 10 years ago, my narrative was food as chore: calories in, calories out, simple as that. Later, I graduated to food as nourishment, where eating “healthy” was the top priority. Eating this way was better, but it left little space for food as community. Since I was most focused on healthy, it was difficult to participate in a society where it’s natural to bring cookies to new neighbors or make a plate of cupcakes for the family barbecue.

In that vein, these angel food cupcakes with maple cream are a recipe for food as community. They’re a lighter option than the typical cupcake and could be considered a healthy dessert, so they touch on food as nourishment too. But let’s be honest: they’re made with lots of sugar, so sugar + air still = sugar. However, a few things make these angel food cupcakes closer to a healthy dessert:

  • Angel food cake has no butter or oil like the typical cake; it’s made of flour, egg whites, and sugar.
  • The angel food cupcake serving size is smaller than the typical angel food cake.
  • The overall sugar content is slightly lower than in the typical angel food cake.
  • We’ve replaced a portion of the granulated sugar in a typical angel food cake with maple syrup, a natural sugar. Though maple syrup still contains sugar, but it’s a naturally-occurring, minimally processed ingredient.
  • For the frosting, we’ve used maple cream, maple syrup that’s been condensed into a creamy, spreadable form (same notes as sugar vs. maple syrup, as above).

The maple cream we used is from Roxbury Mountain Maple, a New York-based family business. They’ve found that it’s a versatile and interesting ingredient that they’ve started to sell along with their maple syrup. They’re starting to become known for the stuff, and we find the creamy pure maple spread is very, very good. In this recipe, we’ve used the Golden and Delicate maple cream, which imparts a maple flavor without being overwhelming. It’s worth purchasing a jar, for this recipe or just for spreading on toast or dipping fruit. (Or, swirl a tiny drizzle in your coffee as Ben from Roxbury suggested on our podcast a few months ago.) If you do use this maple cream, make sure to spread just a thin layer; a little goes a long way.

These angel food cupcakes have been through a few recipe tests and consensus is that they’re light, fluffy and uniquely maple flavored: a lovely healthy dessert to reflect food as community.

 

About the company: Roxbury Mountain Maple is a family business based in the Catskills of New York that produces all-natural, organic maple syrup and maple cream. Supporting Roxbury Mountain Maple promotes family farms, local community, sustainable farming, forest preservation, and your health. For more about the company, see the Roxbury Mountain Maple website.

Looking for maple syrup recipes?

These angel food cupcakes with maple cream are one of our favorite maple syrup recipes to date. If you’re looking for other maple syrup recipes or recipes with maple cream, here are a few we recommend:

Looking for healthy dessert recipes?

A few more healthy dessert recipes:

Did you make this recipe?

If you make these angel food cupcakes with maple cream, we’d love to hear how they turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

This recipe is…

Vegetarian, healthy dessert

Angel Food Cupcakes with Maple Cream
 
by:
Serves: 12
What You Need
  • For the cupcakes
  • 8 egg whites (from large eggs)
  • 2 tablespoons powdered sugar
  • ⅔ cup cake flour
  • ¼ teaspoon cream of tartar
  • ½ teaspoon orange extract
  • 2 tablespoons maple syrup
  • 2 tablespoons water
  • ½ cup granulated sugar
  • For the topping
  • Golden and Delicate Maple Cream, for spreading
  • 6 ounces raspberries
What To Do
  1. Preheat the oven to 325°F. Lightly grease a muffin pan with baking spray. On a counter, set two bowls apart the width of the muffin pan, then test setting the muffin pan upside down and on top of the bowls (this will be used for cooling the cupcakes after baking).
  2. Separate the egg whites and let them stand to come to room temperature.
  3. In a medium bowl, whisk together the powdered sugar and cake flour.
  4. In the bowl of a stand mixer, mix the egg whites, water, orange extract, maple syrup and cream of tartar. (You can also use a large non-reactive bowl and a hand mixer.) Mix on low speed until the mixture is foamy, then turn up to medium speed and gradually begin to add the granulated sugar, about 1 tablespoon at a time, over a period of 2 to 3 minutes. After all the sugar is added, turn up the speed to high and beat until medium peaks form, about 2 to 3 minutes. The mixture should be modestly glossy and the tips of peaks formed when you dip your finger into the mixture should flop over a bit.
  5. Remove the bowl from the mixer, and using a fine mesh strainer, sift in half of the dry ingredients. Gently fold the dry ingredients into the egg mixture with a spatula. Then sift and fold in the remaining dry ingredients.
  6. Using a ½ cup measure and a spatula, spoon the batter into 12 muffin cups. The batter is very fluffy and will rise significantly over the top of the muffin tin. If desired, gently smooth out the tops of the cupcakes, taking care not to deflate the airy batter.
  7. Bake for about 20 minutes or until the tops are slightly golden and a toothpick inserted in the center comes out clean. Remove the tin from the oven and allow to cool in the pan for 5 minutes. Then, set the pan upside down between the two bowls until fully cooled, about 45 minutes.
  8. When ready to serve, remove the cakes from the pan (you may need to use a sharp knife to release the edges from the pan). Spread the top of each cupcake with a very thin layer of maple cream. Slice raspberries in half, then place them cut side down on the top of the iced angel food cupcakes. Serve immediately. (The cakes are best eaten the day of baking. If desired, you can bake and freeze the cakes by wrapping them in plastic wrap and placing in a sealed plastic bag; however, this can slightly deflate the cakes. We tried this and they tasted nearly as good after freezing; however, eating the day of is the preferred option.)

 

A Couple Cooks - Recipes for Healthy & Whole Living



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Friday, June 23, 2017

CRANBERRY + PISTACHIO FUDGE


Fudge gives me life. As you probably know by now: I am in a committed relationship with chocolate. I make it nearly everyday and if I go through a 24-hour period wherein I don't consume this heavenly food, I feel like someone is missing. If I know I have a bar of chocolate in my bag / house / fridge, everything is okay. But when I meet new people and they don't fully get what I mean when I say "chocolate". Let me explain.

When I talk about chocolate I am not referring to the ubiquitous white sugar-, artificial flavour- and milk powder-filled confections found in gas stations and everywhere else. If you're into those, awesome. Genuinely stoked for you. But I am not into those. When I talk about chocolate I am referring to nutritionally-dense, luscious luscious luscious DARK chocolate, packed with good stuff like iron, zinc, fibre and rich flavour. I often add other ingredients to it like berries, nuts and superfood powders such as cinnamon, cayenne, ginger and turmeric. I honestly think of my daily hit of cacao as a supplement and health food. As a vegan, I have never had an issue with low iron and I think all the dark chocolate I eat might have something to do with that (plus the copious amounts of tahini I regularly schnarf). I truly prefer the taste, texture and look of very dark vegan chocolate and raw chocolate over a "chocolate" candy bar any day. Dark chocolate satisfies me while those other bars used to leave me craving more and more (refined carbs eyyy).

A good bar of dark chocolate only needs three ingredients: cacao or cocoa butter, cacao or cocoa powder and a tiny bit of sugar (ideally coconut, but usually cane). That's it. That is all ya need, although it is fun to add more stuff and see how ingredients play with each other. When you start consuming more dark chocolate, your palate may change. Cacao beans taste radically different depending on where and how they are grown and now my taste buds pick up on that; it makes chocolate-tasting a delicious learning experience. Needless to say: Fair Trade-certified cacao or cocoa is a must, though it's not the perfect solution. (Unjust and exploitative labour practices are allowed to exist within this colonialist capitalist economy so the whole system needs a redo.) Another very useful resource when finding chocolate is The Food Empowerment Project; they have a list of authentically ethical [vegan] brands.

Now onto the recipe! This is adapted from one in Áine Carlin's cookbook, The New Vegan. It is SOOOO fricken good. I have eaten about half the batch and I only made it yesterday. In her original recipe, Áine uses dark chocolate chips as the base, but I didn't have any around so I made my own chocolate. She also uses hazelnuts but same story: didn't have any in the house, so I used pistachios and almonds. This cookbook is GORGEOUS, you must find a copy for yourself ASAP. I have dog-eared so many pages simply based on the photography. And I have to point out that my food styling in this post is 80% inspired by the recipe photo in the book. The recipes are all vegan and made with whole foods that nourish your body and mind, but most importantly: taste terrific. I am very picky when it comes to cookbooks and Áine's is a keeper. I look forward to trying more recipes, especially the orange polenta cake with cashew frosting.

xo



CRANBERRY + PISTACHIO FUDGE 
[ makes ~16 servings; adapted from a recipe in The New Vegan by Áine Carlin ] 

1/3 cup coconut sugar (or brown rice syrup)
1/4 cup cacao butter
2 tablespoons coconut oil
1/3 cup cacao powder
1 teaspoon vanilla extract
3 tablespoons tahini
1/8 teaspoon sea salt
2 tablespoons maple syrup
1/4 cup dried fruit (I used goji berries and cranberries)
1/4 cup nuts (I used pistachios and almonds)

Grind the coconut sugar - if using - into a very fine powder; I used a coffee grinder. Melt the coconut oil and cacao butter in a small pot on low heat. Once melted, stir in the cacao powder, coconut sugar, vanilla, salt, tahini and maple syrup. Take off the heat and stir in the dried fruit and nuts. Pour into a lined loaf pan or chocolate mold(s). Let it harden up in the fridge for a few hours. Decorate as you like! I used more cacao powder, some sesame seeds and mint leaves. 




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Why ‘Unlearning’ Old Habits Is An Essential Step For Innovation

Teachers are increasingly being asked to embrace new ideas and styles of teaching, but schools don’t always give their educators time or the mental space to absorb and apply those concepts. That’s why the idea of “unlearning” was worth exploring for Beaver Country Day School, a private 6-12 school in Massachusetts, which serves as something of a lab for unlearning in practice.

For head of school Peter Hutton, unlearning means “new ways to think in the face of established practices.”

Marga Biller, project director of Harvard’s Learning Innovations Laboratory, typically explores human and organizational development with non-profits and government agencies. Because she and colleague Chris Dede serve on the board of Beaver Country Day School, they ended up working with Hutton on the concept of unlearning. They presented their findings earlier this year at SXSWedu.

Biller said in more traditional organizations, when changes are introduced, there is this message of just “figure it out and go.”

“We’ve all gone to workshops and seminars and learned from a class,” she said. “We go there, gain skills, change mindsets, we get very excited, and then we head back to work and things get in the way. And then we wonder why change isn’t taking place.”

She said often what stands in the way of implementing change is the inability to see things beyond what they’ve always been in the past. In order to figure out if something needs to be unlearned to make room for change, Biller asks four questions:

1. Do I need to think, behave, do or perceive in a new way?
2. Is there previous learning that is getting in the way of my thinking, behaving or perceiving in new ways?
3. Is what I am trying to learn a threat/challenge to my identity, to how I see myself or how I see the world?
4. Would trying harder give me the results I am looking for or might it create more entrenchment?

If something needs to be unlearned, Biller has three frameworks for implementing unlearning: changing mindsets, changing habits and changing organizations.

CHANGING MINDSETS

Changing mindsets has a lot to do with identity, according to Biller. “The way we see ourselves and the way that others see us is threatened when we are asked to do something different,” she said.

When schools implement something like project-based curriculum, administrators are asking experienced teachers to drop what they see as their role in the classroom. They are no longer meant to be the person who keeps all the knowledge.

“A lot of unlearning is how you perceive your identity and role,” Hutton said.

He recalled how one teacher at this school was reluctant to have kids work in small groups. She later admitted that what made her uneasy was that if someone walked into her classroom, they would see that she wasn’t standing in the front; she worried that people would then perceive her as not doing anything.

“For her it was a total identity change and that what kids needed from her was a very different kind of skill than what she’d been taught to deliver,” said Hutton.

CHANGING HABITS

Math teacher Jayne Everson said unlearning is really about examining all the assumptions she brings to any space. In her classroom, instead of studying geometry theorems out of a textbook, she lets students develop their own rules by exploring the relationship between lines in famous artwork.

It’s been a blast to watch the kids derive the geometry on their own, she said. “We [used to] feel we had to get it perfect the first time and that’s not the case.”

Another part of unlearning is reappraising those old habits, said Biller. This is especially difficult for successful teachers. “We’ve all been successful because we’ve had routines and processes that really work for us,” Biller said.

When changing habits, “We have to ask ourselves, are those habits that are currently in place helping us reach the goals that we want? And if they’re not, how do we change them?” A teacher might only need to slightly change an existing habit, or put in place a whole set of new habits.

Teachers have to think about their own habits in the context of the classroom and what that triggers in terms of behaviors for themselves and students, said Biller.

The system itself has to reset if change is to be successful at a school. In changing systems, administrators need to think about ways in which they provide feedback to teachers and students. It all starts with questions: How do we measure success in a new way that fit with the changes being implemented?

Students in Everson’s class, for instance, are not require to complete a final two hour exam on geometry. Instead they work on final projects. One year, that involved making holograms.

“Their proofs were beautiful and elegant,” said Everson. She said students aren’t missing out on learning the logic and the skills coming out of a traditional classroom. Instead students see themselves as problem solvers and builders. That’s a shift from being a “passive receiver,” said Everson.

And, it doesn’t take two-hour exam to “prove” students learned their subject, according to Hutton. “If the kids didn’t know the geometry, they couldn’t have done the project,” he said.

DEVELOPING TRUST

In getting started with unlearning, “trust” is a big theme. Administrators trust their teachers to guide students to proficiency with core skills. Teachers trust their students to figure it out without hand-holding.

Everson said that you can start developing trust by letting your students have a voice in what they do in the classroom. She also added that trusting your students is the area where you’ll unlearn the most. “I’ve never been disappointed,” she said. “They always exceed my expectations.”

Teachers can also start by asking questions of themselves, something Biller does all the time. If she finds herself resistant to a concept or group, Biller asks “why am I reacting this way?” If Biller meets someone she disagrees with, she doesn’t say that person is wrong. Instead, she asks “what is it I can learn from that person?”

“It has opened up to new ways of dealing with people,” she said.



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Wednesday, June 21, 2017

How Constraints Can Stimulate Creative Solutions

Creativity has become a coveted skill as the world’s problems get bigger and more complex. Many schools recognize creativity as an important part of learning as well, but struggle to inject it into classrooms that are often dictated by district-mandated curriculum and focused on a narrow set of success criteria. But the challenges schools face could also be grounds for modeling the type of creativity teachers want to see in students.

“Constraints aren’t the boundaries of creativity, but the foundation of it,” according to Brandon Rodriguez in a TED-Ed video on the creative power of limitations. Constraints are an essential part of scientific experimental design and have driven discoveries in engineering and other fields as well. Too often “creativity” is associated only with art or aesthetics, but there is evidence of creativity in many day-to-day activities.

There’s no question that educators are under enormous pressure from all sides, but there’s also no reason why the constraints that seem to limit creativity couldn’t also help guide and drive change.



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Tuesday, June 20, 2017

Eggplant Involtini with Spanish Mojo Sauce

Eggplant Involtini with Spanish Mojo Sauce | A Couple CooksEggplant Involtini with Spanish Mojo Sauce | A Couple Cooks

Travel-inspired recipes are a significant part of our cooking style. This recipe is from a city near and dear to my heart, brought to you by a guest author. Katie Schmidt of Whole Nourishment is a Integrative Nutrition Health Coach currently living in Madrid, Spain, which is a city where I spent 4 months studying abroad. I caught up with Katie to ask her about life in Madrid, and asked for a healthy, whole food Spain-inspired recipe. Katie created this eggplant involtini with Spanish mojo sauce, and I must say, the mojo sauce is incredibly addicting. We used our leftover sauce for dipping bread, and it would be great drizzled over a nourish bowl.

I asked Katie a few things about living in Madrid, including some of her favorite Spanish dishes and how healthy eating melds with the native food culture. (And, the eggplant involtini and Spanish mojo sauce recipes are at the bottom of the post.)

Eggplant Involtini with Spanish Mojo Sauce | A Couple CooksSonja: After 4 years living in Switzerland as an American ex-pat, you recently moved to Madrid. Spain has such a vibrant food culture. What’s it like living there, and what dishes have you found that you love?

Katie: Madrid is an accessible, vibrant, and energetic city. We feel at home here. As for Spanish dishes, I enjoy cafes that offer modern, whole takes on Spanish classics. A simple one is Pan con Tomate, a tapa of grilled bread with freshly grated tomato spooned on top. I once had breakfast variation adding scrambled eggs, avocado and onion on top. Simple and delicious!

Sonja: I lived for 4 months in Madrid in college, and fell in love with all the traditional dishes. At that time healthy eating wasn’t on my radar, so I indulged in just about everything on a regular basis. As an integrative nutrition health coach, what kind of interest do you see in healthy eating in Spain? How do you find that melds with the native food culture?

Katie: There’s a growing niche of interest and health food stores, but awareness is low. Spain is five years behind the organic and healthy-eating curve. Slowly, the large grocery stores are adding organic produce sections, but some things like organic leafy greens are not always available. In working with Spanish clients, I’ve had a glimpse into typical home kitchens, which I’ve discovered are naturally quite balanced. In other words, the fried croquetas and Jamón Ibérico are not always reflective of everyday food customs at home. As Spanish food culture is rooted in the Mediterranean diet, I’ve noticed that conscious home cooks rely heavily on extra-virgin olive oil, fish and seafood, legumes, and fresh, local vegetables and fruit. This is a good base to help make upgrades in the kitchen.

Sonja: We asked you to create a dish that melds traditional Spanish flavors with healthy, vegetable-based eating. Can you explain more about this recipe and how it came to be?

Eggplant Involtini with Spanish Mojo Sauce | A Couple CooksKatie: Last year, we traveled to the Canary Islands (Fuerteventura). Nearly all dishes – fish, potatoes, or vegetables – came with a red- or green-colored sauce called mojo sauce. It’s an olive-oil based sauce made with either paprika or cilantro. The red mojo from the Canaries inspired the sauce I’m sharing today. Some variations include vinegar, cumin, and bread crumbs or blanched almonds to thicken. I chose almonds for a nutty body and threw in jarred roasted bell peppers and smoked paprika to add a depth of flavor. This sauce is seriously addictive. I enjoy it with quinoa or rice, add a dollop to lentils and bowl meals, and serve it as a dip for raw vegetables. Today I’ve rolled it up with thin slices of grilled eggplant to make eggplant involtini. This makes a perfect summer side dish or appetizer. Enjoy!

Sonja: What are the three best things about living in Madrid?

Katie:
1. The center! Madrid downtown offers a diverse range of cultural activities I love: theater, art, world-class restaurants. There are many cool neighborhoods, each with their own personality. But no matter where you go, people tend be open. For us, the lively, friendly, sexy and laidback vibe makes Madrid a very livable city.

2. I love the weather. There are four distinct seasons with an abundance of warm, sunny days. It’s the best of both worlds, allowing us to get out in nature or explore quaint Spanish villages all year round.

3. Take an hour flight or fast train or drive, and you can reach beach or mountains any weekend. Coming from Switzerland, we thought we’d miss the mountains. But we knew we found the right home in Madrid when we realized we could see the mountains from our rooftop patio and neighborhood park.

Sonja: Anything else you want to share with us, food-related or otherwise?

Katie: Whether you’re transitioning to a healthier lifestyle or looking for new motivation to maintain good habits, I’ve learned adaptability is key to avoiding a rigid, rules-based mindset. Until leaving the U.S. I took for granted the ease of one-stop food shopping. In Madrid as in St Gallen (Switzerland), I frequent various stores to find everything. Availability also varies. Whether I’m looking for organic kale or frozen berries, affordable almond butter, or wild salmon, living in Switzerland and now Spain has taught me to be more adaptable with the foods that are available. For example, using cabbage in place of kale in soups and salads.

I’ve also learned eating well is a mindset. It’s not only about adding in the good foods and lifestyle habits, but also adopting an attitude of flexibility, satisfaction, and variety when making these choices. We achieve this attitude by simply challenging our own thinking. Are we choosing that daily green smoothie and kale salad because we want it or because we fear losing “balance”? As a health coach, I guide women as they establish small daily habits to feel good in and about their bodies. Balance comes naturally when we define boundaries with a few non-negotiables, then embrace adaptability! Once I found the crossroads between nourishment and satisfaction in my own life, it made a tremendous difference in how I felt. And I want others to experience the same.

Eggplant Involtini with Spanish Mojo Sauce | A Couple Cooks

A big thanks to Katie for creating this recipe and sharing with us about life in Madrid! This eggplant involtini recipe is lovely as a vegetarian main for a summer cookout; we had it as part of a spread with a few salads and some grilled vegetables and it hit the spot! (You could even grill the eggplant.) Or,  serve it as a vegetarian appetizer with toothpicks in each roll.

Madrid and Fuerteventura photos by Katie Schmidt; all other photos by A Couple Cooks

Looking for eggplant recipes?

This eggplant involtini is one of our favorite eggplant recipes to date. If you’re looking for other eggplant recipes, here are a few we recommend:

Did you make this recipe?

If you make this eggplant involtini with Spanish mojo sauce, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

This recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta crumbles.

Eggplant Involtini with Spanish Mojo Sauce | A Couple Cooks

Eggplant Involtini with Spanish Mojo Sauce
 
by:
Serves: 20 to 24 rolls (serves 4 to 6)
What You Need
  • 2 medium eggplants
  • Coconut oil
  • Kosher salt
  • Pepper
  • Spanish Mojo Sauce (below)
  • Toasted almonds, for the garnish
  • Feta crumbles, for the garnish
  • Chopped cilantro, for the garnish
What To Do
  1. Set the oven to broil.
  2. Remove the stem of the eggplant, then slice it lengthwise into thin planks, about ¼-inch thick. You'll get 10 to 12 slices from each eggplant, excluding end slices.
  3. Place the slices on lined baking sheet. Use a butter knife to spread a thin layer of coconut oil on each slice. Sprinkle with kosher salt and pepper.
  4. Place the baking sheet in the oven and broil for 5 minutes. Flip and broil about 3 more minutes, or until the slices are soft. You may have to remove thinner slices after the final 3 minutes and let thicker slices cook a few additional minutes. Stack the cooked slices so they steam and soften further.
  5. Place one eggplant slice on a cutting board with the narrow end pointing away from you. Dollop a tablespoon of mojo sauce on the wide end, then roll eggplant over sauce towards the narrow end. Repeat with remaining slices.
  6. Spread any leftover mojo sauce on a serving platter and place eggplant rolls on top. Garnish with almonds, feta, and cilantro.

Spanish Mojo Sauce
 
Note: The recipe calls for jarred Piquillo peppers, a small sweet pepper grown in Northern Spain. If you cannot find jarred Piquillo peppers, use equal weight jarred roasted red bell peppers instead (about 4 to 6 bell peppers).
by:
What You Need
  • ¼ cup blanched almonds (we used slivered blanched)
  • 1 medium garlic clove
  • 185 gram (170 net weight) jar roasted Piquillo peppers (about 8 drained Piquillo peppers)
  • ¼ teaspoon ground cumin
  • 2 teaspoons Sherry vinegar
  • ¼ cup extra-virgin olive oil
  • ¼ cup water
  • Scant ½ teaspoon kosher salt
What To Do
  1. Drain the peppers and place them in a high-powered blender along with remaining ingredients. Blend until smooth and creamy. Taste and adjust for acidity (sherry vinegar), smokiness (cumin), and salt.

 

A Couple Cooks - Recipes for Healthy & Whole Living



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3 Tips for Selecting the Right Carpet for Your Space

Figuring out the right shape and size for an area rug can differ with each room in your home. Follow these tips to help you choose the best rugs to suit your house.

Image Source: Flickr

Below are 3 tips for selecting the right carpet for your space:

Consider Each Room’s Purpose

Be prepared for your dealer to ask some of the following questions:

  • How is the room going to be used?
  • Is there light or heavy room traffic in the room?
  • Is the room the center of activity for family or entertaining?
  • Is there direct access from outside?

What You Should Know:
By asking these questions, the dealer is trying to gauge which grade and style of carpet would work best for your home.

Try to give a detailed picture of your expectations for the carpet. Is it important that the carpet stand up to pets, running children and bustling activity? Or are you mainly concerned about how it will look and feel in a formal living room that doesn’t get a lot of use? Source: HGTV

Focus on Room Size

This is the part in the rug-choosing game where you likely know the rules, and it’s usually best to play along.

A rug should fit the size of your seating area (which is not necessarily the entire room) and be as large as possible within it. Ideally, all the furniture will be on the rug, but front-legs-only is a good and common compromise. The idea is that when sitting on the sofa, your feet are on fabric, not floor. Under a dining table, you want to be able to pull the chairs back and still have them sitting on the rug.

When the seating area takes up the entire room (as is often the case), you also have to think about orientation: square rooms look great with square or round rugs, and rectangular rooms with rectangular rugs oriented in the same direction. Source: ApartmentTherapy

Know How Much Traffic Each Room Gets

How often your new carpet will be walked on and whether or not your family will be wearing shoes when they do so should be major factors when making your selection. A white mohair or a plush texture would not be a good choice in a high-traffic area because they would get dirty too easily. However, a modular tile or pile cut carpet, both of which are practical and easy to clean, would be a better choice. Source: NearSay

The post 3 Tips for Selecting the Right Carpet for Your Space appeared first on Curlys Carpet Repair.



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Monday, June 19, 2017

Tips for Getting Burn Marks Off Your Carpet

Burn marks on the carpet are difficult to ignore. To remove this kind of marks from your carpet, follow the tips below:

How To Get Burn Marks Out Of Carpet

  • Using a small pair of scissors, cut out the burned part of the carpet.
  • Using a mild detergent, clean the affected area using a sponge and rinse.
  • Using a piece of scrap carpet cut out an area of the carpet that is larger than the burn spot. To help the new carpet blend in, be sure the color matches and the fibers run in the same direction.
  • Place the new piece of carpet over the burned area.
  • Using a utility knife, cut around the edges. You’ll also want to cut through the carpet below it. When you’re cutting through, stop before you get to the carpet padding.
  • Lift the burnt piece of carpet out. Check to make sure the new piece of carpet fits. If it’s slightly off, trim until it matches the affected area.
  • Using glue or double sided tape, apply the new piece of carpet to the affected area and let it dry for several hours. Avoid walking on this patch of carpet until it’s dry. Source: Coit

Repairing Small Cigarette Burns

  1. Snip away the singed edges of the carpet with fine manicure scissors.
  2. Use tweezers to pull out the burned fibers and discard the along with the singed clippings.
  3. Use your fine manicure scissors to cut out a small amount of undamaged carpet strands from another area of the carpet that is hidden from view.
  4. Place the clean fibers in a small dish.You will need enough new fibers to fill the burn hole.
  5. Apply strong household glue to the damaged area where you have removed the burnt fibers.
  6. Use tweezers to press the clean fibers into the gluey spot.
  7. Cover the repaired area with a heavy object, such as a thick book, for several days.
  8. Comb the repaired area with a wide-toothed comb, or plump up the new fibers with your fingers so that it blends in with the rest of the carpet. Source: WikiHow

Remove Scorch Marks

What You Will Need

  • Cleaning solution of 1 part hydrogen peroxide with 10 parts water (safe on natural and synthetic fibers), use the regular kind of peroxide (the 3% kind)
  • Soft cloths or sponges
  • Water

How to Remove Scorch Mark Stains

  • If a scorch mark remains, soak a cloth with the cleaning solution and blot the stain working from the outside towards the middle.
  • Repeat as necessary until the stain is removed.
  • Spray with clean water to rinse.
  • Blot with a clean, dry cloth and allow the area to dry completely. Source: HowToCleanStuff

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How Teens Can Develop And Share Meaningful Stories With ‘The Moth’

4 Tools For Kids To Help Develop Compassion and Social Change

It’s important to understand the distinction between “empathy” and “compassion.” Empathy allows us to sense other people’s emotions, like grief or joy, and imagine what someone else might be thinking. Compassion is similar, but also involves a desire to help the person. Earlier this year at a Chicago school, students felt compassion for their teacher — who was battling cancer — and followed up with a thoughtful act. The difference between feeling someone’s pain (empathy) and having an urge to help (compassion) is transformational and is an important part of teaching in our classrooms.

Research suggests that children younger than two exhibit greater happiness when giving rather than receiving. With that early foundation in place, teachers can incorporate compassion to create a culture where students are one step closer to making real, positive change in their communities.

Check out these picks to start cultivating compassion and promoting social change in the classroom.

The Wonderment

This global site and community promotes awareness and action as kids explore the world around them. Kids submit creations to the site, and with each submission a “Wondermeter” rises higher. Once it reaches the top, the latest user-picked project — such as a water-sanitation project in a developing country — will be funded by an outside donor. Kids can take their compassion and caring for others and crowdsource community-improvement projects around the world.

 

 Facing History and Ourselves

Use Facing History’s resources to reflect on students’ experiences and beliefs about tough topics such as racism, bullying, human rights, and bigotry. Through focused discussion — and activities like creating and sharing a bio-poem — students’ personal struggles will naturally emerge and may promote deeper empathy and compassion for one another. Students can then work together to make a plan to inspire positive change in their school culture and in the diverse community.

 

Climate Kids

This resource from NASA can help build compassion by showing students the communities of people and organisms that are affected by climate change. Engaging with the Time Machine, students will find evidence of climate impact and can make predictions about what might happen if we do nothing. Those students moved by the site can use the evidence to justify the need for action — possibly to design solutions such as energy plans for schools or improved desalination systems.

 

NYT VR

Immersive virtual reality videos from The New York Times engage students in human-interest stories, like one that features the stories of three children whose families were displaced by war and conflict in Africa, the Middle East, and eastern Europe. Other videos take users inside a walk through New York City or on a trip to the U.S.-Mexico border. Afterwards, students can create mock-ups of a 3D film about the historical struggles of their own community, designed to elicit empathy and compassion and a call to action.

This article’s content is an extension of the We All Teach SEL blog series from Common Sense Education. Check it out for a complete look at social and emotional learning in the classroom.



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How Do You Know When A Teaching Strategy Is Most Effective? John Hattie Has An Idea

Untangling education research can often feel overwhelming, which may be why many research-based practices take a long time to show up in real classrooms. It could also be one reason John Hattie’s work and book, Visible Learning, appeals to so many educators. Rather than focusing on one aspect of teaching, Hattie synthesizes education research done all over the world in a variety of settings into meta analyses, trying to understand what works in classrooms.

He has calculated the effect sizes of every teaching technique from outlining to project-based learning, which often tempts people to believe the strategies with low effect sizes don’t work and the ones with large effect sizes do. But Hattie — who is director of the Melbourne Educational Research Institute at the University of Melbourne — is the first to disavow this interpretation of his work. Instead, he and colleague Gregory Donoghue have developed a model of learning that proposes why different strategies may be effective at different stages of the learning cycle.

In a presentation at Learning and the Brain in San Francisco, Hattie noted that most studies measure academic achievement in very narrow ways, so while some strategies have high effect sizes for producing test results, they may not lead to sustained learning. “We do at the moment privilege surface level learning,” Hattie said.

But in their Science of Learning article “Learning strategies: a synthesis and conceptual model,” Hattie and Donoghue note that the underlying philosophy of the day-to-day activity of many schools indicates that the “purpose of schooling is to equip students with learning strategies, or the skills of learning how to learn.” Hattie is more concerned with this later definition than of the more narrowly defined achievement, which is why he has attempted to come up with a model of learning that takes into account students’ skills and knowledge, learning dispositions and motivation.

Hattie thinks of the three inputs students bring to learning as “skill, will, and thrill.” And, while what a student already knows may be one of the most important parts of academic achievement, learning dispositions and motivation are also crucial ingredients and worthy goals in and of themselves.

“In fact, if we can increase their sense of love of learning, the thrill, we can increase their sense of self,” Hattie said. In other words, skill, will and thrill, the three inputs students all have, sometimes work in harmony, but even when that doesn’t happen each aspect of a student is worth developing individually, too.

THE LEARNING MODEL

Hattie and Donoghue have tried to take everything they have learned through meta analyses to understand why some strategies that educators swear by, like project-based learning, have low effect sizes in the literature. In their paper and discussions of this proposed model it can seem like a linear progression of learning, but Hattie takes pains to point out that this model is only a conjecture and that the processes he’s describing could be happening in cycles within one learning experience. The Science of Learning paper aims to propose the model, but also points out many ways that some of its claims could be further studied.

For Hattie, most learning rests on student understanding of the success criteria for a learning task. Hattie calls this a “prelearning phase” because if students don’t understand what it will take to be successful, they often act blindly and without motivation. He says that students who are taught the success criteria are more strategic in their choice of learning strategies, and thus more likely to encounter the thrill of success that will lead to reinvestment in learning.

“Too often students may know the learning intention, but do not [know] how the teacher is going to judge their performance, or how the teacher knows when or whether students have been successful,” Hattie and Donoghue write in their article. When students understand how they will be evaluated they can also self-evaluate more effectively, a metacognitive skill that can help students become more independent learners.

How students gain initial content knowledge that they can then manipulate has long been a discussion among educators. Some argue students need to learn basic information before they can begin to use it. Others say students will learn information when it is critical to a problem or project they are trying to understand.

The Hattie/Donoghue learning model dives into that discussion, describing learning strategies that work best at the surface level, and those that help consolidate surface learning, as well as those that develop deep learning and work to consolidate deep learning. Lastly, Hattie and Donoghue deal with the idea of transfer, which broadly means being able to identify similarities and differences between problems and effectively apply previous learning to new situations.

The authors describe surface learning as “studying without much reflecting on either purpose or strategy, learning many ideas without necessarily relating them and memorizing facts and procedures routinely.” They say deep learning is characterized by “seeking meaning, relating and extending ideas, looking for patterns and underlying principles, checking evidence and relating it to conclusions, examining arguments cautiously and critically, and becoming actively interested in course content.” They don’t privilege one kind of learning over the other, but rather say surface and deep learning work together.

When students are acquiring their first knowledge about a topic, there are some learning strategies that seem to work regardless of the content area. Organizing, outlining and summarizing information can help students master surface level content. But Hattie says to consolidate that initial learning, “effort and deliberate practice is critical.” At this stage overlearning strategies like practice tests, giving and receiving feedback, and spacing practice out over time are especially helpful. To make consolidation worthwhile the authors stress that practice cannot just be “drill and practice,” but instead must change based on feedback. The point of consolidation is to move the surface knowledge to long-term memory, where it is readily available for future use.

“If you’re doing this phase just to pass the test, the surface phase, then it’s not very effective,” Hattie said. “The whole point of overlearning is to go to the deep learning.”

When it comes to acquiring deeper learning, “a major purpose is for the student to deliberately activate prior knowledge and then make relations and extensions beyond what they have learned at the surface phase.” Elaboration, strategy monitoring and metacognitive strategies all have strong effect sizes at this stage and enhance learning. Consolidation of deep learning is when working with others becomes the most powerful, according to this model. Listening to others in discussion and finding ways to connect and extend knowledge are practices that help students realize what they don’t know. Self-questioning and verbalizing, as well as seeking help, are also effective strategies to consolidate deeper learning.

But ultimately most teachers and parents want students to learn information and skills so that they can use them in school and life beyond the specific instance when they were taught. The process of transferring knowledge has not been as well studied as other areas, but Hattie said that learning to detect similarities and differences is a key part of making it happen.

“After a task, the skill seems to be stopping the student rushing into solving a new problem [by] first asking them to elaborate on the similarities and differences of the two problems (the old and new),” Hattie wrote in an email. “Being more aware of the task constraints/ differences is the key to being successful in transfer.” Much of Hattie’s thinking on transfer is influenced by research done by Ference Marton, whose work is largely qualitative.

Interestingly, the only strategy that seemed to work in all four quadrants (acquiring surface, consolidating surface, acquiring deep, consolidating deep) was the jigsaw activity, which had a large effect size. In a jigsaw activity students are reading new information, discussing it with others who have read the same thing to extend their understanding, and then moving to new groups where they teach peers about what they read and learn new information from group members.

LEARNING IN CONTEXT

Hattie also emphasizes that all of the learning strategies, other than a few surface strategies like outlining, should be taught in the context of content, especially because some may look different depending on the subject area. He’s also aware that the key to this model of learning is to know when to apply each strategy and how to help students develop that understanding as well. While in general Hattie believes that students need to know some information before they can do anything with it, indicating a progression from surface knowledge to deeper understanding and finally to transfer, he admits that “these are fuzzy distinctions” and there is often “much overlap in various phases.”

For example, when a student is doing a project on a topic of interest, and thus extending knowledge deeper, he may encounter an aspect that he knew nothing about, at which time he may need to gain a surface understanding of that smaller topic in order to continue the project. In other words, the phases Hattie has laid out often overlap and cycle back on one another and should not be taken as a linear process.

Far from being a recipe for the “most effective” teaching strategies, this model of learning relies on teachers’ professionalism. When teachers can identify where in the learning cycle a student is and suggest some strategies that might work well at that point, she can have a bigger impact. Hattie also advocates talking to students about the stages of learning so kids can begin to use the language and recognize the strategies that work for where they are. Too often students continue to use ineffective strategies because they don’t know others or aren’t aware that the ones they are using aren’t the most effective.

Because of the nature of Hattie’s work — meta analyses of other people’s studies — most of the findings have focused on the effectiveness of strategies based on narrow measures of academic achievement. That’s why it’s interesting that in this model for learning, Hattie and Donoghue are pointing out that academic achievement is only one worthy goal of learning. They write:

“Our argument is that learning can lead to enhanced skills, dispositions, motivations and excitement that can be reinvested in learning, and can lead to students setting higher standards for their success criteria. When skill, will, and thrill overlap, this should be considered a bonus; developing each is a worthwhile outcome of schooling in its own right.”



from MindShift http://ift.tt/2rZI2TC