Welcome to Optimistic October!

Finding ways to look for the positive in any situation can help build resilience and joy.

Click here to download and print the calendar.

Up until October 14, all eligible employees can participate in the annual Open Enrollment period. During this time, you can enroll in or change health plans, add eligible dependents, delete dependents, or cancel coverage. Take a moment to examine your rates and decide if you need to change your medical, dental, or vision coverage. 

Any increase or decrease in your premium amounts will be reflected on your December pay warrant. All new health enrollments or changes in coverage made during open enrollment will be effective on January 1, 2023.

For more employee benefits information, go to our website.

World Mental Health Day is October 10!

Organized by the World Health Organization (WHO), this yearly awareness day is a chance to learn more about global efforts to prioritize mental health initiatives. This day also offers a chance to check in on our own mental health and those around us. 

See these resources from the U.S. Department of Health & Human Services to learn more about the complexity of mental health and well-being.

Healing with Joy from Generation Thrive

Healing with Joy: Positive Parenting Class for Teachers and Community Workers is for teachers and educators who are parents. You’ll find more joy and meaning in your parenting as you learn in a community of educators who share similar struggles and triumphs. This six-week course starts October 17.

Focused on raising kids ages 2 - 12. This daily program is self-paced; engage with activities during the time of day that works best for you!

• All teachers and youth workers are welcome. The focus is on families of color.
• A daily email with a short written or video lesson to support your parenting skills. You'll learn 25 tools to get better behavior from your kids and reduce yelling and stress.
• Guided meditations and education in mindfulness to help you stay calm.
• Lessons and action planning on the core pillars of wellness - sleep, nutrition, movement, connection, and flow.
• Connection with a team of other teacher-parents in families of color.

And much more! Thanks to the generosity of Generation Thrive and the Mimi and Peter Haas Fund, this course is free.

Register today for Healing with Joy: https://www.eventbrite.com/e/healing-with-joy-powerful-parenting-for-teachers-community-workers-tickets-424546298407

Generation Thrive advances educational attainment, wellness, and equity for Bay Area youth by providing capacity-building and collaboration opportunities for youth-serving nonprofits and educators and wellness programming for their youth. To learn more, visit: https://community.warriors.com/generation-thrive

Happiness Break: How to Awaken Joy

Cultivate more joy in your life with this practice led by meditation teacher and author Spring Washam.

Listen to the podcast here.

SLUSD Pets of the Month: Figaro & Charlotte Lane

Bancroft Middle School welcomed Principal Shannon Lane, who brought two new cuties to the Bronco family!

Figaro, aka Sister Cat: (orange)

Sister is 13 years old and is a sweet and loving "old gal" who was adopted from a vet who received her as a stray in a church parking lot. While she has arthritis in her legs and wobbles while she walks, she still likes to hunt Q-Tips and hair bands, sleep on freshly dried laundry, and sit and watch the world go by. Even though she is the sweetest cat, she has a great mean face and knows when to use it.  

Charlotte: (Calico)

Charlotte is seven years old and was adopted from Town Cats in San Jose when she was one. She has a lot of energy and loves to pounce on Sister Cat, which doesn't always go so great. She can't ever quite get the lazer but never gives up! Charlotte is very vocal when she is hungry, when she wants attention, when she is tired, when Shannon gets home, and when she can't find her toy...in other words, she meows a lot. Charlotte is a lap cat and loves to snuggle.  

We want to see your pets and hear their stories! Send your photos to communications@slusd.us and get our tails wagging!

Vegan Filipino Adobong Tokwa (Tofu Adobo)

Adobo is not only delicious, but it is the national dish of the Philippines. This dish can be made with chicken or tofu, depending on your preference, and is a tasty way to celebrate National Filipino American History Month.

Ingredients

• 2 medium Russet potatoes, peeled and sliced into ⅓-inch thick half-moons
• 2 tbsp neutral oil + more to drizzle over potatoes
• Salt & freshly cracked black pepper to taste
• 1 (14-oz) block of extra firm tofu, pressed at least 15 minutes
• ½ cup + 2 tbsp soy sauce, divided (low sodium highly recommended)
• ½ cup water
• ½ cup vinegar
• sugar, to taste
• 1 onion, peeled and sliced thinly
• 1 head of garlic, peeled and minced
• 3 bay leaves
• 1 tsp black peppercorns
• Steamed jasmine rice to serve

Instructions

1. Roast the potatoes: Preheat oven to 400° F (204°C). Arrange potatoes in one layer over a lined baking sheet. Drizzle with oil and season with salt and pepper. Roast potatoes in the oven for 25 minutes. Then broil for 3-6 minutes or until potatoes are nicely browned. Turn the pan halfway through the broiling process. 
2. Brown the tofu: Heat 1 tbsp of oil over medium-high heat. Slice pressed tofu into bite-sized cubes. Add tofu to pan and coat with 2 tbsp soy sauce. Pan-fry until nicely browned. Remove tofu from the pan and set aside. 
3. Make the adobo sauce: In a bowl, whisk together ½ cup each of water, soy sauce, and vinegar with the sugar. Set aside. 
4. Cook the onion & garlic: Heat an additional 1 tbsp oil in the pan. Add sliced onion and sprinkle with salt to draw out the water, and cook until golden brown. Then add minced garlic to the pan and cook until fragrant, stirring frequently to avoid burning for about 2 minutes. Add the sauce to the pan, along with the peppercorns and bay leaves. Bring to a boil, then reduce to a simmer for 5 minutes. 
5. Add tofu and potatoes and stir well to incorporate them into the sauce. Simmer for five more minutes. Add salt and pepper to taste, if desired. Serve with steamed jasmine rice. Enjoy!

(Credit: Best of Vegan.com)

Layered Carrot Halwa Coconut Burfi Bars Vegan

Layered Carrot Halwa Coconut Burfi Bars are two favorite Indian desserts combined into one delicious moist and chewy bar! They are portable, look seriously impressive, and make for the perfect edible gift for Diwali later this month.

Ingredients

For the coconut burfi layer

• 1.5 cups finely shredded coconut
• 1 1/4 cup full fat coconut milk
• 1/2 cup sugar
• Pinch of salt
• 1/4 teaspoon ground cardamom or crushed seeds of 2 cardamom pods

For the carrot halwa layer

• 1 1/4 cup grated carrot
• 2 tablespoons maple syrup
• 1/4 cup almond flour
• 1/4 cup sugar
• 1/4 teaspoon cardamom
• 1/8 tsp lime zest, optional
• 1 tablespoon all-purpose flour (rice flour or cornstarch for gluten-free)
• 1 teaspoon vegan butter

Instructions

• Make the coconut Burfi layer: Add the coconut milk and sugar to a pan over medium heat and bring to a boil. Mix well to mix in the sugar. Add in the coconut and mix well to hydrate all the coconut by pressing and mixing. Cook until the mixture comes together like a soft dough. 7 to 10 minutes, depending on the pan and stove. Stir frequently so the coconut doesn’t burn.
• Then add in the cardamom and salt and mix in and take off the heat. Transfer into a parchment-lined brownie pan or baking dish - 8 x 8” or 9x9 inches. Press it evenly with a spatula, then put it in the fridge to set for 15-20 mins.
• Make the carrot halwa: Add the carrots, maple syrup, and almond flour to the skillet over medium heat. Cook until the carrots don’t smell raw and aren’t leaking moisture. 6 to 8 mins. Then mix the sugar, flour, cardamom, and butter. Cook for another 5 to 8 minutes. Taste to check if the carrots are cooked and caramelized to your preference or cook longer. Press and mix and bring together like a dough.
• Take the pan out of the fridge. Transfer the carrot mixture to the pan and press and spread it evenly on top of the coconut layer using a spatula. Top with chopped pistachios, and press them in. Chill the Burfi for an hour, remove the Burfi bars using the parchment, then slice and serve.