• Created on 4/18/12 by Mothering Editorial

By Cynthia Lair This is a superb one-dish meal when served over udon or soba noodles, brown rice, or quinoa.1 pound firm tofu 1-2 tablespoons sesame oil1-2 large bunches collard greensMarinade3 cloves garlic, sliced4-5 slices (1/8 inch thick) fresh gingerroot1 cup water1 tablespoon brown-rice vinegar1 tablespoon toasted sesame oil 1/3 cup tamari or shoyuSauce1/4 cup creamy cashew butter2 teaspoons maple syrup2 tablespoons tamari or shoyu1 tablespoon brown-rice vinegar1 teaspoon grated gingerroot1-2 teaspoons hot pepper oil1/3 cup waterIn the morning, combine all... read more

• Created on 4/17/12 by Cynthia Mosher

Years ago I learned from a nutritionist that best way to consume almonds is to soak them first and then dehydrate them again.  Oh well, I did soak them but started eating them just that way … Please read the full article here, and the how-to which is SUPER EASY:  almond+water … About Pardis Amirshahi Pardis Amirshahi is the editor of Living Crafts magazine and also writes for their popular blog. Although she always enjoyed sewing and other crafts, Pardis discovered the true joy of handwork when she became a mother. You can... read more

• Created on 4/16/12 by Mothering Editorial

May and June are the ideal months to head to your local farmer's market and buy seasonal fruits, such as apricots, berries, figs, and cherries. Here is just one way to add those summer fruits to a weekend brunch.Crust: 1 1/4 cups flour1/2 teaspoon salt1/4 cup butter or margarine, diced2 tablespoons vegetable shortening4 to 5 tablespoons ice waterApricot Topping:1 pound dried apricots (about 2 3/4 cups)3/4 cup granulated sugar2 tablespoons lemon juice1 1/4 cups water1 teaspoon vanilla extractFrangipane (almond cream):1/3 cup butter (at room temperature1/3 cup granulated... read more

• Created on 4/16/12 by Melanie Mayo

(Ginger causes two pies worth of trouble) Spring is the time to load your plate with greens.  Refreshing, cleansing and energizing. Try this recipe.  Lime, cilantro, garlic and some heat rubbed into some grass fed beef.  Medium rare strips served over salad with cucumber.  I’m salivating, how about you? Want to print the directions?  Click here. About Cynthia Lair Cynthia Lair's web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA... read more

• Created on 4/11/12 by Mothering Editorial

By Peggy O'Mara Salad dressings are expensive to buy and easy to make.1-cup mayonnaise or vegenaise ½ cup ketchup or chili sauce (thicker, flavored ketchup) ¼ cup sweet relish or India relish 1 chopped hard-boiled egg (optional) 1 Tablespoon apple cider vinegar Salt and pepper to taste. Mix well and Adjust to taste. Add more ketchup or chili sauce if color is too light pink. read more

• Created on 4/9/12 by Melanie Mayo

(Ward arrives with baggage) Delicate Napa Cabbage all decked out in a lime, soy and sesame oil dressing. Toasted almonds add crunch. This slaw rocks. For printable recipe click here. About Cynthia Lair Cynthia Lair's web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA where she is assistant professor and culinary director at Bastyr University, School of Natural Medicine. She is the author of Feeding the Whole Family with foreword by... read more

• Created on 3/30/12 by Mothering Editorial

This recipe features the irresistible combination of orange, chocolate, and pecans. Make this sweet snack for your next coffee break bite.2 cups all-purpose flour, spooned in and leveled 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, slightly firm 2 teaspoons navel orange zest (freshly grated) 1/2 teaspoon orange oil 1/2 cup sugar 2 large eggs 1 cup (about 5 ounces) finely chopped, fine-quality bittersweet chocolate, such as Lindt 1 cup lightly toasted pecans, coarsely choppedPosition the rack in the middle of the oven. Heat the oven to... read more

• Created on 3/12/12 by Mothering Editorial

Chicken, spinach and cheese meld together to make a delicious enchilada. Serve this with a veggie salad in the summer or a spicy soup in the winter.4 boneless skinless chicken breast halves, cut into thin strips (veggie alternative: tofu strips) 1/4 cup chopped onion1 (10 ounce) package frozen chopped spinach, thawed and well drained1 (10.75 ounce) can condensed cream of mushroom soup, undiluted 3/4 cup milk1 cup sour cream1 teaspoon ground nutmeg 1 teaspoon garlic powder 1 teaspoon onion powder 2 cups shredded mozzarella cheese 8 (8 inch) flour tortillas1 teaspoon... read more

• Created on 2/29/12 by Melanie Mayo

(Jane loses her gloves) Hands down the best comfort-food sandwich ever. The sauerkraut adds the magic. Use 100% rye if you’re going wheat-free. Pair this with Tomato Basil Soup. Mmm-good. For printable recipe click here. About Cynthia Lair Cynthia Lair's web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA where she is assistant professor and culinary director at Bastyr University, School of Natural Medicine. She is the author of... read more

• Created on 2/27/12 by Mothering Editorial

By Ashisha, Mothering Articles Editor Everyone needs a basic pesto sauce! Try this one on angel hair pasta or rice noodles.1 1/2 cups packed fresh basil, stems removed 1 large garlic clove 1/4 - 1/3 cup pine nuts 1/3 - 1/2 cup packed fresh chopped parsley 1/3 - 1/2 cup grated fresh parmesan cheese1/4 cup olive oil 3-4 tbsp melted buttersalt to taste Combine everything in a blender - start slowly and raise the speed. Will become a smooth, potent paste. Toss on hot, drained paste. You can make large quantities and freeze in small portions. To defrost: set... read more