• Last updated 6/20/09 by Mothering Editorial

2 tablespoons olive oil1 onion, finely chopped3 garlic cloves, finely chopped1 green chile, chopped (or small can can of green chiles)1-14 ounce can kidney beans, drained1-14 ounce can pinto beans, drained2 tablespoons fresh cilantro, chopped2/3 cup vegetable stock8 whole wheat, corn or flour tortillas1/4 cup cheese, cheddar or Monterey JackSalt and pepperHeat oil in large skillet. Add onion and sauté 3-5 minutes. Add garlic and chile and cook 1 minute. Mash beans with a potato masher in a large bowl. Stir the beans into the pan and add cilantro. Stir the vegetable stock... read more

• Last updated 7/16/09 by Mothering Editorial

Tomatoes are not often a child's favorite food. Here's a great summer salad with a little touch of sun-kissed sweetness that may win over a hesitant child. To further gain kid approval, we also recommend seeding the tomatoes, which removes the slippery texture. If your child is OK with the seeds, leave them in—they have lots of nutrients.1 cup fresh tomatoes, seeded and cut into bite-sized pieces1 cup cantaloupe, seeded and cut into bite-sized piecesDressing:1/4 cup olive oil1 Tbsp lime or lemon juice1 Tbsp brown sugarDash of saltPlace tomato and cantaloupe in a bowl. In... read more

• Last updated 7/15/09 by Mothering Editorial

 A fresh, vibrant alternative to plain green salad.3 large red peppers, seeded finely chopped 5 large green peppers, seeded and finely chopped1/2 small red onion, finely chopped 6 tablespoons fresh parsley, finely chopped1/2 cup olive oil5 tablespoons wine vinegar1 teaspoon salt1/4 teaspoon pepper1 large package of mixed salad greens3 medium tomatoes, chopped1 medium cucumber, seeded and finely slicedMix red pepper, green pepper, onion, parsley, olive oil, vinegar and salt in a covered container. Let stand at least one hour.Toss salad greens, tomatoes and cucumber in a... read more

• Last updated 9/30/09 by Mothering Editorial

Like gorgeous Colorado in the fall, this salad is colorful and rich with flavor and spirit.4 cups multi-colored pasta swirls, cooked, drained and cooled to room temperature 2 scallions, finely chopped 2 stalks of celery, finely chopped ½ red pepper, thinly sliced ½ can pitted black olives, drained 2 tablespoons capers 2 medium red potatoes, steamed, cooled and cut in medium chunks 2 to 4 artichoke hearts, chopped in medium sized pieces ½ cup toasted pine nuts. 2 tablespoons parsley, chopped fine 1 tablespoon basil chopped fine 1 tablespoon oregano, chopped fine Toss all... read more

• Last updated 7/21/09 by Mothering Editorial

By Peggy O'Mara You can use any kind of mushrooms for this or a combination of your favorite kinds. I use simple button mushrooms.1 1/2 pounds of mushrooms4 tablespoons olive oil4 tablespoons chopped parsley2 to 4 minced garlic clovessalt pepper 2 1/2 tablespoons butter2 to 3 tablespoons lemon juice1 tablespoon apple cider vinegar2 tablespoons cilantro, choppedtoastchili powder or black pepperWash and dry mushrooms, and slice thinly. Mix with oil, parsley, garlic, salt and pepper. Melt butter in a skillet until sizzling. Add mushrooms to butter and sautéfive to eight... read more

• Last updated 7/15/09 by Mothering Editorial

By Cheryl Tallman and Joan Ahlers They might not be exactly pink, but more a delightful shade of peach. The addition of a sweet potato adds the color, but also a terrific flavor, your kids may never want the plain ones ever again. Using the potato's cooking water, instead of milk, adds back some of the nutrients that cook out the potatoes, and are a big hit for anyone with a diary allergy (or lactose intolerance).4 medium sized white potatoes1 medium sized sweet potato1-3 garlic cloves, peeled4 Tbsp butter or margarineSalt and pepper to taste Scrub and peel the potatoes... read more

• Last updated 8/5/09 by Mothering Editorial

Here are two fresh, summer salads from our Articles Editor, Ashisha.4 Tablespoons cassis (a currant liqueur) 2 Tablespoons white (or rice) vinegar2 Tablespoons vegetable oil (or any light oil) 2 Tablespoons fresh lemon juice 1 garlic clove, finely chopped1 teaspoon grainy mustard 1 teaspoon honey 2 Tablespoons vegetable oil1 large ripe avocado, diced Spinach Salad Wash 2 to 3 bunches of fresh spinach. Set aside. For the dressing, mix 4 Tablespoons cassis (a currant liqueur) 2 Tablespoons white (or rice) vinegar 2 Tablespoons vegetable oil (or any light oil) Shake the... read more

• Last updated 8/18/09 by Mothering Editorial

By Cathe Olson These moist cookies contain no sweeteners, butter, eggs, or wheat.2 cups rolled oats 2/3cup almonds 1 teaspoon baking powder 1/4 teaspoon sea salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 cups mashed banana (about 3 bananas) 1/4 cup oil 1 teaspoon pure vanilla extract 3/4cup raisins Preheat oven to 350 degrees. Lightly oil a cookie sheet. Grind oats and almonds to a coarse powder in food processor or blender. Pour them into a large mixing bowl. Stir in baking powder, salt, cinnamon, and nutmeg. In separate bowl or in... read more

• Last updated 7/15/09 by Mothering Editorial

In the 1890s, the famed Waldorf Salad was invented by the maître d'hôtel of the Waldorf Astoria in New York City. An instant success, the salad originally contained apples, celery and mayonnaise. Our version is more kid-friendly, and of course, contains walnuts.1 cup julienne or shredded carrots1 apple peeled, cored and diced10-12 seedless grapes, cut in half¼ cup walnuts2 Tbsp sweetened coconut (optional)¼ cup chopped dates (optional)Waldorf Dressing Ingredients:1/3 cup mayonnaise2 teaspoon sugar1 Tbsp lime juice 1 Tbsp walnut oil (optional)Mix all salad ingredients in... read more

• Last updated 7/19/09 by Mothering Editorial

By Peggy O'Mara This is a great fresh salad, especially good in the spring as several of the ingredients are blood cleansers.Bunch of fresh sprouts1/2 of a raw carrot, gratedOne small, peeled raw beet, grated3 or 4 radishes, choppedDressing:Sour cream to tasteLemon juice to tasteDash of cayennePile a bunch of fresh sprouts on a plate. Use a combination of your choice. Alfalfa, sunflower and daikon sprouts taste great together. On top of the sprouts, grate carrot and beet. On top of the beets, chop 3 or 4 radishes. Cover the salad with a simple dressing of sour... read more