Vegan Dressing

By Chef Al, The Institute for Culinary Awakening   Recently the Mothering staff was treated to a gourmet Vegan lunch prepared by Chef Al at The Institute for Culinary Awakening. This is one of our favorite items from this wonderful dining experience. 2 oz

Sunny Coleslaw

  By Cathe Olson   This low-carb salad is simple to make–great for barbecues and picnics. 3 cups shredded red or green cabbage (or a mixture) 2 carrots, shredded 1/2 cup sunflower seeds, toasted 2 tablespoons mayonnaise (regular or vegan) 1/4 cup yogurt (dairy

Succulent Supper Salad

By Cynthia Lair of Cookus Interruptus   Served with soup and/or bread and a spread, you have a most satisfying meal. I’ve used romaine, spinach and arugula, but any combination of wild greens and salad greens works fine. Salad: 1/2 head Romaine lettuce 1

Why is the Medical Profession So Uneducated About the Benefits of Extended Breastfeeding?

    Research shows extended breastfeeding has overwhelming benefits to mother and child.     As an advocate of extended breastfeeding for the benefit of mothers and children, I was pretty miffed to read this article today  Dr Cannon’s views, of course, are nothing new