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Recipes

From baby foods to snacks for teens, find mealtime inspiration from our community cooks.

578 recipe submissions by the Mothering community.

Raw Kale Salad

Whenever I visit Los Angeles, I eat at Plate. Love the place. A few weeks ago, the waiter recommended their special: a raw kale salad. “Um, oookay,” I said. I wasn’t too sure I’d like it. But as with everything on their menu I’ve tried, it was delicious. In fact, I loved it so much that I replicated it (to the best of my memory) at home tonight. Wash and drain kale, then rip it into bite-sized pieces and place in a bowl; Sprinkle with dried cranberries, walnuts, and chopped apple; Add chicken breast (cut up); Drizzle with orange vinaigrette (I... read more

Multi-Grain Rolls

The heavenly aroma and fresh-baked goodness of these hearty, rustic rolls are well worth the effort.1/2 cup yellow cornmeal1/3 cup brown sugar1 tablespoons salt2 cups boiling water1/4 canola oil2 packages dry yeast1/2 cup warm water3/4 cup whole wheat flour1/2 cup rye flour2 1/4 cups unbleached flour2 1/4 cups oat flour1 beaten egg mixed with 1/4 cup waterPreheat oven for 375 degrees. In a medium bowl mix cornmeal, brown sugar and salt. Add in boilling water, stir well, add oil. Allow mixture to cool to lukewarm. In another bowl dissolve dry yeast in 1/2 cup of warm... read more

Spaghetti Squash

For a pasta alternative, try this spaghetti squash dish.1 spaghetti squash 1/4 cup toasted pine nuts 1/4 cup grated pecorino romano cheese 2 tablespoons fresh sage, chopped 2 teaspoons butter, melted Salt and pepper to tasteSpinachPreheat oven to 350°F. Cut the spaghetti squash in half, lengthwise, and seed it. Place the squash cut side down in a baking dish. Bake for 50 minutes. Scrape the stringy flesh from the squash rind with a fork. In a medium-size bowl, combine the squash, pine nuts, cheese, sage, butter, salt, and pepper. Serve immediately. read more

Almond Balls

By Paula Vanenkevort This healthy snack is simple to make (no baking!), and it's vegan and wheat free. My kids love to eat them. The kids also enjoy helping to pour and stir the ingredients, and roll them into balls. I was asked to bring peanut butter balls to my daughter's preschool class, but she has multiple food intolerances, and we don't feed her peanuts. I came up with this yummy recipe as a substitute.16 ounces almond butter a half cup pure maple syrupone and one half cups granola (I use maple-almond granola, but other flavors may work well too) Stir all... read more

Brown Rice Crackers

By Cathe Olson These flaky, delicious crackers are vegan and gluten-free.1 1/2 cups brown rice flour2/3 cup cooked brown rice 1 tablespoons flax seeds (optional)1/4 teaspoon sea salt1/4 cup oil (coconut, safflower, olive, etc.)1/3 to 1/2 cup waterPreheat oven to 375 degrees. Lightly oil large baking sheet. In bowl or food processor, mix flour, rice, flax seeds, salt, and oil until combined. Add water a little at a time until dough holds together. Pour onto floured surface and knead a few times to form a ball. Press or roll dough on baking sheet.... read more

FEED ME Friday: Raw-some Recipes for the Whole Family

I began adding more raw meals to my daily eating practices in January, and I feel so much better as a result. It’s so much fun to experiment with familiar flavors, like pesto, in the context of a raw entree or snack. The Raw Truth: Recipes and Resources for the Living Foods Lifestyle, 2nd ed. is a fascinating, just-released cookbook by Jeremy A. Safron. Here are some tempting and delectable recipes from the book. Pesto Wraps (My son loves pesto and would definitely give these a shot. They remind me of pigs in a blanket!) Serves 4 to... read more

Bean Burrito

By Cheryl Tallman and Joan Ahlers White beans have a great mild flavor that most children find appealing. This bean burrito, with yummy cheese and avocado, is a toddler treat!4 tablespoons canned, white beans, drained and rinsed1/2 teaspoon lemon juice 2 tablespoons cheddar or jack cheese1/2 teaspoon chopped cilantro 1 tablespoon mashed avocado 1 small flour tortilla Place beans and lemon juice in a bowl and mash with a fork. Mix in cheese and cilantro. Heat the mixture in microwave for 30 seconds, until cheese is melted. Spoon the bean mixture and mashed avocado on... read more

Brown Rice Milk

By Cathe Olson You won't believe how easy it is to make your own rice milk. This costs just pennies to make too. Try it warm or cold.1/2 cup brown rice8 cups water1/2 teaspoon sea salt 1/8 teaspoon granulated kelp (optional) 1 cup or more cold water 3 tablespoons maple syrup or honey 1/2 teaspoon ground cinnamon Place rice, 8 cups water, salt, and kelp in pan. Cover and bring to a boil over high heat, reduce heat to low and simmer 3 hours, or until rice is very soft. (You can also do this in a crockpot overnight.) In blender, puree rice mixture with... read more

Video - Nuts and Dried Fruit

The Cookus Cupboard: Nuts and Dried Fruit from Cynthia Lair of Cookus Interruptus Nuts and seeds are delicious, whole foods that contain many beneficial nutrients. Get the full recipe card and comments on this recipe at the Cookus Interruptus website. read more

Thrifty Thursday: Pantry Meals

What are your top go-to pantry meals? (A pantry meal is something you make up out of what’s sitting around in your pantry, freezer, fridge–when you are about due to go food shopping but want to put it off for one more day–or you’re broke (me, today, actually)–or you just want to USE the food that you already have. Kind of a “love the one you’re with” philosophy, applied to food. I asked around…and here are some great leads. I hope they inspire. I always want more inspiration, so please share YOUR favorite pantry meals in a comment below. Meagan... read more

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