• Last updated 11/21/12 by Cynthia Mosher

Lighten up the stuffing of the belly by including a dish made from green leafy vegetables on your Thanksgiving table! TOP FIVE GREENS DISHES FOR THANKSGIVING ONE  Massaged Kale Salad with Apples and Gorgonzola This is a BIG cookus favorite (or so google analytics tells us).  If you haven’t tried it, Thanksgiving is the perfect time. TWO Braised Greens Doesn’t sound crazy good from the title but when I make them, everyone loves loves.  The splash of vinegar rocks them. THREE  Luscious Beet Salad with Toasted Pumpkin Seeds Gorgeous colors,... read more

• Last updated 11/18/11 by Mothering Editorial

By Cathe Olson A unique blend of sweet, savory, and a little zing makes this a favorite with all ages.5 sweet potatoes, cooked and diced 3 to 4 green onions, sliced thin 1 stalk celery, diced 1 red bell pepper, diced 2 tablespoons minced cilantro or parsley 1/2 cup toasted pumpkin seeds or chopped walnutsPeanut Butter Dressing:2 tablespoons peanut or almond butter 2 tablespoons rice vinegar Place potatoes, onions, celery, bell pepper, cilantro, pumpkin seeds or walnuts in a large bowl. Prepare dressing and pour over salad. Toss gently to coat. read more

• Last updated 11/19/12 by Melanie Mayo

  Few things are more appropriate for the holiday season than pumpkin. Combine it with pecans and you have a tasty fall treat. Ingredients to make crust: 3/4 cup pecan halves 3/4 cup rolled oats 3/4 cup whole wheat pastry flour 1/2 teaspoon ground cinnamon 1 pinch salt 1/4 cup vegetable oil 3 tablespoons real maple syrup Ingredients to make filling: 1 cup soy milk 1/4 cup arrowroot powder 1 (15 ounce) can pumpkin puree 1/2 cup real maple syrup 1 tablespoon grated fresh ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4... read more

• Last updated 11/19/12 by Melanie Mayo

  Loved the comment we got last week regarding this dish: “I have made dozens of recipes from your site and they always turn out great, but this might actually be the best thing I’ve ever eaten. I had it for lunch today with some toasted pecans on top for protein. It was totally incredible.” ~Rebecca Hip hip hooray, brightly colored vegetables!  Roasting sweet potatoes makes them super sweet.  Combining apples and kale is divine.  Put them together and what can we say?  Fabulous vegetable dish coming your way. Perfect addition to your... read more

• Last updated 11/11/11 by Mothering Editorial

Dr. Cathy Carlson-Rink This recipe is good for Bone Health.Osteoporosis is a disease characterized by loss of bone mass, deterioration of bone structure and increased risk of fracture. It is often known as "the silent thief" because if not prevented or if left untreated, bone loss can occur and progress without symptoms. "Prevention of osteoporosis throughout a lifetime is essential" says women's health expert Dr. Cathy Carlson-Rink ND.2 cup cooked chickpeas (reserve water)1/2 cup tahini (sesame paste)1/3 cup freshly squeezed lemon juice1Tbsp. each olive and flax... read more

• Last updated 11/22/11 by Mothering Editorial

Happy Holidays! From Peggy's Kitchen - Try this delicious cranberry chutney made with tart cranberries. It's just one way to spice up your spread this Thanksgiving.3 cups fresh or frozen cranberries1 1/2 cups peeled, finely diced pears1 small onion, finely chopped1 cup packed brown sugar1/2 cup orange juice1/2 cup cider vinegar1/2 cup golden raisins1 tablespoon grated orange rind1 teaspoon ground gingerIn a large saucepan, combine all the ingredients and bring to a boil over medium heat. Simmer, uncovered, stirring occasionally, for 15-20 minutes or until mixture has... read more

• Last updated 11/30/12 by Cynthia Mosher

The weather is nippy and crisp and these super duper cookies sound great to me. I’m going to make a batch. Fresh ginger root and molasses and teff flour (say what?) give these chewy cookies many flavor tones.  Teff flour is one of the base ingredients for injera – that stretchy bread that comes with Ethopian food.  Teff is also high in iron content for a grain.   Maybe all that iron, calcium and B vitamins will help Jane get her voice back?  For the printable recipe, go here.     About Cynthia Lair Cynthia... read more

• Last updated 11/11/11 by Mothering Editorial

This soup was inspired by a recipe for minestrone in one of my favorite cookbooks, the Moosewood Collective's Sundays at Moosewood (Fireside, 1990). The kale adds energy-boosting vitamins and minerals, while the beans provide a simple protein base.          2 cups kale, finely chopped1 tablespoon extra-virgin olive oil2 large cloves garlic3 cups cooked cannelloni beans2 1/2 cups stock1 tablespoon tomato paste4 fresh sage leaves1 teaspoon sea saltblack pepper, freshly ground1-2 tablespoons fresh lemon juicepecorino cheese, freshly gratedWash kale, remove stems from... read more

• Last updated 11/30/12 by Cynthia Mosher

Thank you to Elana Amsterdam for these guest recipes. Check out her website, Elana’s Pantry, and her books for more scrumptious gluten-free delights. Pumpkin Cinnamon Cheesecake Ingredients 1 medium pie pumpkin, acorn squash or butternut squash (how-to roast squash) 1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey) ½ cup agave nectar 1 tablespoon vanilla extract 1 tablespoon lemon juice 1 tablespoon cinnamon ¼ teaspoon celtic sea... read more

• Last updated 10/21/11 by Mothering Editorial

I make this once a week or so and then freeze it in single serving portions. It makes a great lunch easily heated up on the stove top or the microwave. I always put a large spoonful of organic plain yogurt on top, or even cottage cheese.4 cups (about 2 cans) organic chicken broth or vegetable broth1/2 cup orange juice 1 pound carrots, chopped (I use a one pound bag of organic baby carrots--no chopping or peeling!) 1 russet potato, peeled and chopped 1 small onion, chopped 1 tablespoon grated fresh ginger (don't leave this out--it makes the flavor and ginger is good for... read more