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Breakfast in Bed

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 sweetener and nut ... read more

Banana-Molasses Muffins

Light and fluffy, banana and molasses pair well in this yummy muffin.1 cup rolled oats1/4 cup almonds1 cup whole wheat, spelt, or barley flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon ground cinnamon1/4 cup raisins1 cup mashed ripe bananas (2 to 3 bananas)1 egg1/3 cup oil3 tablespoons blackstrap molasses1/4 cup plain yogurt (dairy or nondairy) Preheat oven to 375ºF. Lightly oil muffin tins. In food processor or blender, grind oats and nuts to a coarse meal. Transfer to mixing bowl and whisk in flour, baking soda, baking powder, and cinnamon. Stir in... read more

Fruity Quinoa Breakfast Cereal

By Cheryl Tallman and Joan Ahlers Warm breakfast cereals are a great start on a cold winter morning. Quinoa cooks quickly which makes it a perfect choice for breakfast. It's also packed with nutrition that will energize your child for a busy day.1/2 cup quinoa1 cup water1/4 cup diced apples1/4 tsp. cinnamonMilkMaple SyrupIn a saucepan add quinoa and water and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add apples and cinnamon; cover and simmer until water is absorbed (about 10 more minutes). Serve with milk and sweeten to taste with maple syrup.Makes 4... read more

Apple Bran Muffins

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

Cashew Yogurt

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


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

Rice Breakfast

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

20 Minute Apricot Jam

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

Avgolemono Soup

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

Catalonian Swiss Chard

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

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