• Last updated 10/18/12 by Melanie Mayo

sponsored post This Italian Pinhead Torta is the winning recipe from the Bob’s Red Mill 2012 Spar for the Spurtle contest. Try this savory Italian-inspired dish that incorporates Bob’s Red Mill Steel Cut Oats for dinner tonight. High fiber, low sugar, soy free and vegetarian.  This post is brought to us by Bob’s Red Mill. ITALIAN PINHEAD TORTA 1 oz dried Portabella Mushrooms 1-1/2 cups boiling Water 1-1/2 cups Bob’s Red Mill Steel Cut Oats 6 Tbsp Butter, divided 1 cup diced Onion 1 cup coarsely... read more

• Last updated 10/19/12 by Melanie Mayo

I admit that I am very lucky.  My toddler will eat pretty much anything that we are eating.  Don’t hate me.  It’s just luck.  And it might not last.  Here are a few of our favorite meals for now.  They are all vegetarian, since eating low on the food pyramid is good for your carbon footprint.  They also all avoid the oven, since it’s the biggest energy hog in the kitchen, other than an old refrigerator. #1 Loaded potato salad:  I microwave the potatoes to save energy and time.  For six potatoes, poke three or four fork holes per potato and microwave ~six... read more

• Last updated 10/19/12 by Melanie Mayo

One of our Cookus Interruptus viewers  wrote us a note and asked “why someone would eat gluten free other than to relieve celiac sprue?”  She asked if I might address this on our blog.   For me, this could be a trick question, with a tricky answer.  There seems to be some benefit to eating less flour and I’ve always been a fan of rotating grains (not just eating wheat and corn).  There’s no doubt in my mind that some individuals feel better with less carbohydrates in their diet while others gain energy keeping protein (particularly animal protein) to a minimum. ... read more

• Last updated 9/11/12 by Mothering Editorial

By Cathe Olson Here's a raw bar full of nutritious energy for snacks, lunchboxes, picnics, and even dessert!1/4 cup sesame seeds1/4 cup sunflower seeds1/2 cup raisins1/2 cup dried figs1/2 cup peanut butter, almond butter, or tahiniPlace sesame seeds, sunflower seeds, raisins, and figs in food processor with metal blade. Chop until everything is ground together. Add nut or seed butter and mix until combined. Roll mixture into balls or press into 8-inch round cake pan and cut into 1-inch squares. Keep refrigerated. Makes about 3 dozen Note: Nuts can be substituted for... read more

• Last updated 9/11/12 by Mothering Editorial

By Cathe Olson These delicious bars contain no eggs or sweeteners.1 cup whole wheat, brown rice, or barley flour1 cup rolled oats1/2 teaspoon sea salt1/4 cup oil1 cup walnuts, minced1 cup raisins, minced1 cup pitted prunes, minced1 tablespoon grated orange or lemon peel (optional)1/3 to 1/2 cup waterPreheat oven to 325 degrees. Oil 8-inch square baking pan. Blend flour, oats, salt, and oil with fingers until evenly mixed. Mince the nuts in food processor and add to oat mixture. Mince raisins and prunes in food processor. Add them to batter along with the orange or... read more

• Last updated 9/11/12 by Mothering Editorial

These are so quick to make! Kids can help stir the batter, and spoon it into muffin tins. These muffins are egg- and dairy-free, and you can easily double the recipe1/4 cup oil1/2 cup molasses (for increased sweetness use half molasses and half honey)1 cup applesauce1 1/2 cups whole wheat flour1/2 tsp. baking soda1 1/2 tsp. baking powder1/2 tsp. salt1 tsp. cinnamon 1/8 tsp. cloves 1/2 cup raisins (optional) Preheat oven to 375. Grease a 12 cup muffin tin. Mix the oil molasses, and applesauce. Mix together the dry ingredients. Combine wet and dry ingredients. Stir in the... read more

• Last updated 9/11/12 by Mothering Editorial

I love this combination with scrambled eggs or tofu instead of toast. It’s a great way to get an extra serving of vegetables at breakfast. If you want to make this a meal in itself, add some tempeh, tofu, or beans.1 tablespoon oil1 small onion, diced3 medium potatoes, diced into 1/2-inch pieces1 bell pepper, seeded and diced5 to 6 mushrooms, chopped 1 cup chopped broccoli or cauliflower1 tablespoon minced fresh herbs (thyme, tarragon, etc.)1/4 cup chopped fresh watercress or parsleySea salt and black pepper to taste Heat oil in large skillet over medium heat. Add onion... read more

• Last updated 10/23/12 by emilyfrischmann

If you’ve seen any of my previous recipes, you might have noticed I’m a big fan of stir-frys. Anything that has great flavor and doesn’t take hours in the kitchen but is nourishing for my family gets an “A” in my book. This budget friendly stir-fry is a favorite of my husband. It combines the salty flavors of sausage with the sweet flavors of red onions and apples. It cooks in under 20 minutes and is a great meal for busy nights. Prep Time: 5 minutes     Cooking Time: 20 minutes     Serves: 4-6 Ingredients: 1 pound ground sausage... read more

• Last updated 10/23/12 by emilyfrischmann

Recently I’ve been cutting down on grains and I LOVE this Almond Flour Cookie recipe. There are few things better than enjoying a crunchy, chewy cookie with a cup of tea on a rainy night. If you bake or cook with almond flour you already know how pricy it can be. I get around this by making my own from whole or sliced almonds. Just make sure they’re peeled. When you buy them in bulk at your local health food store, you’ll save big time. No need to purchase almond flour from Amazon or spend $11 on a little bag at Whole Foods. The most important thing to... read more

• Last updated 8/24/12 by Mothering Editorial

By Cathe Olson This healthy granola makes a great topping for fruit or yogurt. You can even eat it alone for a crunchy snack.2 1/4 cups rolled oats1/2 cup uncooked millet1/3 cup honey, brown rice syrup, agave nectar, or maple syrup1/4 cup tahini2 tablespoons water1/3 cup pumpkin seeds1/3 cup sunflower seeds1 tablespoon flaxseeds1 tablespoon sesame seedsMakes 8 servings Preheat oven to 250ºF. Place rolled oats and millet on baking sheet. Roast for 1 hour. In small pan, melt sweetener, tahini, and water together over low heat. In large bowl, toss oats, millet, and seeds... read more