• Last updated 8/19/10 by Mothering Editorial

This is my favorite morning muffin recipe! It gets rave reviews from friends and family as a healthy yet yummy muffin.1 1/2 cups flour (mix wheat and white, or just white...whatever you have on hand) 1/4 cup flax seed milled 1/4 cup sugar or dried sweetener of your choice. Maple Syrup will work here too! 1/4 cup honey. The honey makes these sweet, so if you prefer less sweet, you may omit this step 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 EnerG Egg replacer (or 1 egg if you prefer) 1/2 cup oatmeal 3 Tbsp olive oil 1/2-1 Cup Rice milk (or whatever milk you... read more

• Last updated 7/21/09 by Mothering Editorial

By Cathe Olson Here's a cold breakfast cereal you can feel good about. It is easy to make in advance and will keep in your refrigerator for days. Buckwheat is a good source of calcium and lysine as well as vitamin E and B vitamins. The nut butter adds protein.2 cups raw buckwheat groats2 tablespoons maple syrup or honey (optional)1/4 cup nut or seed butterPreheat oven to 300 degrees. Spread buckwheat on large baking sheet. Bake for 20 minutes. Stir buckwheat around a bit. Roast for 15 to 20 minutes more until golden. Immediately mix hot buckwheat with... read more

• Last updated 6/24/09 by Mothering Editorial

These muffins are so moist and flaky, they practically melt in your mouth. They’re great for breakfast, lunch or dinner. They freeze well too.1 1/2 cups spelt flour (or whole wheat)1 tablespoon baking powder1/4 teaspoon sea salt4 tablespoons cold unsalted butter or coconut oil1 cup mashed cooked sweet potato (1 medium)1/4 cup milk (dairy or nondairy)Preheat oven to 400°F. Sift flour, baking powder, and sea salt together. Cut in butter or coconut oil until mixture resembles coarse meal. Mix in sweet potato and milk until combined. Scoop out 1/4-cup mounds of dough (an ice... read more

• Last updated 4/6/10 by Mothering Editorial

This Catalonian dish can be a delicious vegetarian addition to any meal, or add serrano ham to create adish fit for carnivores.2 cups water 1/2 teaspoons salt 2 pounds Swiss chard, stems removed and leaves coarsely chopped (Chard can be substituted for spinach.) 1/4 cup olive oil 1/4 cup pine nuts 1/4 cup raisins, soaked in hot water and covered for one hourOver high heat, bring water to a boil. Add salt and Swiss chard. Cover and cook for 15 minutes or until tender. Drain the chard in a colander. Squeeze out excess water by pressing firmly with the back of a spoon. In... read more

• Last updated 3/14/10 by Mothering Editorial

This is a simple way to add a touch of Greek to your next meal.8 cups chicken stock 1/2 cup long-grain rice 3 large eggs1/4 cup fresh lemon juiceSalt and pepper to taste Bring the stock to boil in a medium-sized saucepan. Cover and simmer for 20 minutes. Remove from heat and uncover. Allow the rice to sit for ten minutes. Add eggs to a large mixing bowl and whisk. Slowly add 2 cups of stock and continue to whisk to avoid curdling the eggs. Transfer the mixture to the pot of broth, continuing to whisk. Finally, add the lemon juice, salt, and pepper. read more

• Last updated 7/15/09 by Mothering Editorial

This easy spread is delicious on toast, English muffins or corn muffins. It's also wonderful stirred into oatmeal or plain yogurt.2 cups dried apricots 1 3/4 cup apple juice (divided) 2 teaspoons arrowroot powderpinch sea salt Place apricots in small pan with 3/4 cup apple juice. Simmer about 15 minutes, or until soft and most of the liquid is absorbed. Puree in food processor or mash well with a spoon. Pour remaining 1 cup apple juice into pan. Add arrowroot and stir until dissolved. Turn heat to medium-low. Stir in apricot puree. Simmer 2 to 3... read more

• Last updated 7/14/09 by Mothering Editorial

By Peggy O'Mara It's easy to get into fixed ideas about what's appropriate for breakfast, but children do not have time-related prejudices about food and remind us to experiment with the unusual. Have you tried raisin, cinnamon mochi with butter or jam for breakfast? (Look for it in the refrigerator section of your natural grocery store.) What about sweet potatoes, kidney beans and toast? How about steamed vegetables or vegetable soup with spelt biscuits? Dr. Phil Incao suggests that we eat breakfast like a king, lunch like a prince and dinner like a pauper. In this way,... read more

• Last updated 11/10/10 by Mothering Editorial

By Ashisha Wholesome, sweet and moist cornbread, a favorite Deep South side.1 cup cornmeal1 cup flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk1 egg3 tablespoons honey or sugar3 tablespoons melted butterPreheat oven to 350* Grease a 8" square pan Combine the dry ingredients. Combine the wet ingredients. Stir the two mixtures together, mixing just enough to thoroughly combine. Spread into pan. Bake for 20 minutes or until the center is firm. read more

• Last updated 6/21/09 by Mothering Editorial

This creamy, non-dairy yogurt just takes a few seconds to mix up. The incubation period will be 8 to 24 hours depending how warm you keep it. Cashews are lower in fat than other nuts plus and are high in magnesium, phosphorus, and potassium.1 cup raw cashews1 cup water Place cashews in blender and grind to a coarse powder. Add water and blend until smooth. It should have a consistency of heavy cream. Pour mixture into a jar and place in warm location (at least 70ºF and up to 100ºF. Cover with light towel or napkin. Start checking the yogurt after 6 hours. First you... read more

• Last updated 9/13/10 by Mothering Editorial

These moist, fruity muffins can be made without wheat.3 tablespoons oil (grapeseed, safflower, canola, etc.)3 tablespoons molasses1 egg (or equivalent Ener-G Egg Replacer)1 cup plain yogurt1/2 cup apple juice1 cup whole wheat, brown rice, or barley flour1 teaspoon baking soda 1/2 teaspoon ground cinnamon1 1/2 cups wheat or oat bran1/4 teaspoon sea salt1 apple, grated1/2 cup sunflower seeds or walnuts, mincedPreheat oven to 375-degrees. Oil muffin tins. Beat together oil, molasses, egg, yogurt, and juice until smooth. In separate bowl, sift flour, baking soda, and... read more