• Last updated 6/29/09 by Mothering Editorial

These nutritious, brown rice flour cookies, filled with coconut and grated carrot, are vegan delights your whole family will love.2 cups grated coconut, slightly roasted2 cups finely grated carrot1 1/2 cups brown rice flour (grind 1 cup of brown rice to get 1 1/2 cups ground)1/4 cup oil of your choice1 cup brown rice syrup1/4 cup fresh orange juice1 tsp vanilla Zest of one small orangeCombine all ingredients together. Form balls with a scoop or drop rounded spoonfuls onto baking sheet (preferably lined with baking paper). Bake at 375 F for 15-20 minutes. read more

• Last updated 7/16/09 by Mothering Editorial

Don't worry if you don’t have every vegetable listed; this soup recipe is very flexible. Use whatever you have on hand. Frozen vegetables are okay too.1 onion, diced 2 stalks celery, thinly sliced2 carrots, thinly sliced 2 teaspoons olive oil 8 cups water or vegetable stock 2 cloves garlic, minced 1 sweet potato or rutabaga, diced 1 white potato, diced 1 cup green beans, cut into bite-size pieces 1/4 cup arame, hiziki, or wakame, crushed 1/2 cup fresh or frozen peas1 cup chopped cabbage, kale, collards, or other green 1 tablespoon fresh or 1 teaspoon dried herbs (thyme,... read more

• Last updated 7/15/09 by Mothering Editorial

By Mothering Community Member Kelly Kenoyer This quick and easy snack is simple for mom and loved by kids of all ages. Let children mix the ingredients and form the balls themselves for hands-on fun before eating!6 Tablespoons organic peanut butter6 Tablespoons cereal (like Cheerios not powdered)Mix the two ingredients together in a bowl. You can form it around a popsicle handle (the kind that comes with a pour-it-yourself mold, not a stick), make little balls, or feed with a spoon. Makes enough for three or four snacks. read more

• Last updated 7/15/09 by Mothering Editorial

By Cheryl Tallman and Joan Ahlers This recipe is a flavorful and interesting twist on deviled eggs. Serve them for lunch, snack or as a party appetizer. They are sure to be hit with kids--and adults, too.3 oz frozen chopped spinach thawed6 hard-boiled eggs1/4 cup parmesan cheese2 Tbsp. milk (dairy or soy)2 Tbsp. mayonnaiseDash of nutmegDash of black pepperCook spinach in the microwave for 3 minutes. Chop finely and set aside. Slice the eggs in half (lengthwise). Remove the yolks and place them in a small mixing bowl. Mash yolks with a fork. Add milk, mayo, cheese,... read more

• Last updated 7/11/10 by Mothering Editorial

By Laura Pasetta This delicious, very berry, sandwich is a fresh alternative to the traditional PB& J sandwich.¼ cup smooth peanut butter2 tablespoons raspberry jam, 100% pure fruit ½ teaspoon maple syrup, 100% pure ½ teaspoon vanilla extract1 cup raspberries, freshMethod: Mix together peanut butter, syrup, vanilla and raspberry jam until well blended. Spread nut butter mixture on both top and bottom pieces of bread. Press fresh raspberries into spread. Press sandwich gently together (this will keep berries from falling out). Options: Try using other types of nut... read more

• Last updated 7/13/10 by Mothering Editorial

This is a very hearty and delicious sandwich. Tempeh and sauerkraut contain beneficial bacteria and enzymes that aid digestion. Rinse the sauerkraut to eliminate most of the sodium.2.6 ounces (1/3 of an 8-ounce package) tempeh 2 teaspoons Dijon mustard2 to 3 teaspoons Thousand Island Dressing or mayonnaise (regular or vegan)1/4 cup sauerkraut2 thin slices Swiss cheeseSlice tempeh into 1/2-inch slices. Warm skillet over medium-high heat. Pour in enough oil to coat. Brown tempeh on both sides. While tempeh is cooking, preheat toaster oven or conventional oven. Spread... read more

• Last updated 7/21/09 by Mothering Editorial

By Cathe Olson This cookie combines ground sesame seeds, almonds, and arrowroot to make a delicious crispy cookie that is high in calcium. The lauric acid in the coconut oil increases calcium absorption.1/2 cup sesame seeds 1 cup almonds 1/2 cup softened coconut oil or butter 1/2 teaspoon sea salt 1 cup arrowroot 1/4 cup + 2 tablespoons dehydrated cane juice (Rapadura) 1 teaspoon almond extract 1/2 teaspoon vanilla1 tablespoon grated orange rind (optional) 2 to 3 tablespoons water or orange juice Preheat oven to 300 degrees. Oil 1 or 2 large cookie sheets. In food... read more

• Last updated 10/13/10 by Mothering Editorial

By Jean McFadden Layton, ND These fruit-filled treats, lightly sweetened and laced with orange rind and cinnamon, make a delicious dessert or afternoon treat. For a vegan version, just use soy flour instead of eggs and agave syrup instead of honey.              1 10 ounce can pumpkin puree or an equivalent amount of puree made from fresh pumpkin2 eggs or 2 tablespoons soy flour as a vegan alternative1/2 cup butter or organic soy margarine at room temperature1/4 cup honey or agave syrup2 tablespoons molasses, preferably blackstrap2 1/2 cups rolled oats3/4 cup... read more

• Last updated 7/14/09 by Mothering Editorial

Minestrone means "big soup" in Italian and there are as many variations as there are cooks. I've used some of the classic minestrone vegetables, but my friend Elena says don't hesitate to add any vegetable your heart desires. Serve this with lots of freshly grated parmesan and good hearty bread to build momentum for that next practice or game.1/2 cup extra-virgin olive oil 1 tablespoon butter 2 cloves garlic, minced 1 large onion, diced2 medium carrots, sliced 2 stalks celery, diced1 medium potato, diced 1 15-ounce can diced tomatoes 1 teaspoon oregano 2 teaspoons salt 4... read more

• Last updated 8/19/09 by Mothering Editorial

By Cathe Olson A friend of mine during her first trimester of pregnancy asked me why no one sold a cracker that contained all the nutrients she needed since crackers were the only thing she could keep down. Here is that cracker! It provides protein, essential fatty acids, vitamins, and minerals. These are actually dehydrated rather than baked to keep from destroying enzymes and nutrients. Feel free to substitute any grain, bean, nut, or seed you have on hand.1/3 cup lentils1/3 cup whole buckwheat groats1/3 cup sunflower or pumpkin seeds1/4 cup sesame seeds1/4 cup... read more