• Last updated 11/16/12 by Cynthia Mosher

(Steve needs a confidence boost) Deeply satisfying dish.  For our vegan friends, skip the chicken and replace with warm spiced pinto beans and the sauce we got going here.  You’re going to love this.  Click here for printable recipe.   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... read more

• Last updated 12/20/11 by Mothering Editorial

By Peggy O'Mara I've had this tea-free recipe since the 1970s, before chai was popular. Now there are many packaged varieties, but making it with fresh spices is easy—and it's so good.1 quart water16 peppercorns16 cardamom pods12 whole cloves6 slices fresh gingerroot6-7 small cinnamon sticks1/2 cup honey1/2 cup milk or alternativeCombine water and spices in small saucepan. Boil at medium heat for about 20 minutes. Add honey and milk. Serve. Serves 2. read more

• Last updated 12/12/11 by Mothering Editorial

These amazing wheat-free treats are so luscious, you won't believe they are good for you. Although you can use butter in this recipe, coconut oil has anti-microbial properties and contains lauric acid which aids calcium absorption.1/2 cup coconut oil or butter, at room temperature 2 tablespoons almond butter 1/4 cup honey or brown rice syrup 1/3 teaspoon almond or vanilla extract 1 cup brown rice flour 1 cup rolled oats 1 cup unsweetened shredded coconut Preheat oven to 350º. Cream coconut oil or butter with almond butter, sweetener, and extract. (Mixer or food... read more

• Last updated 11/19/12 by Melanie Mayo

  Looking for a totally raw, gluten-free fruit cake to make for your family's healthy holiday dinner? Here's one that disappears as fast as you can make it! 1 cup dates 1 cup raisins 1 cup prunes 1 cup pecans 1 cup walnuts 1 cup shredded coconut Honey Place the dates, raisins, and prunes in a food processor and mix until combined well. Finely chop the nuts and then mix them along with the coconut, by hand. Add enough honey to moisten then place into a cake pan or mold of your choice. Turn out onto a cake plate and serve! read more

• Last updated 12/20/11 by Mothering Editorial

These healthy treats are fun for kids to help you make.1/4 cup almonds1/4 cup walnuts1 cup raisins4 dried figs or dates, pits removed1/4 cup carob powder2 teaspoons blackstrap molasses1/2 teaspoon vanilla extract1/8 teaspoon ground cardamom 1 teaspoon minced fresh ginger or 1/8 teaspoon powdered Pinch sea saltAbout 2 tablespoons waterCarob powder or unsweetened shredded coconut for rolling Place almonds and walnuts in food processor with metal blade and pulse to chop. Add raisins, figs or dates, molasses, vanilla, cardamom, ginger, and sea salt. Process until everything... read more

• Last updated 11/19/12 by Melanie Mayo

Cookie baking is an essential part of the holidays. Here's a wheat-free, egg-free recipe with no refined sugar. You can frost these if you like but they are delicious plain. 1 cup almonds 1 1/2 cups brown rice flour 3/4 cups barley flour 1/4 cup arrowroot 1/2 teaspoon sea salt 2 teaspoons lemon zest 1/4 cup cold butter or coconut oil 1/3 cup maple syrup 1 teaspoon vanilla 1/2 cup water Grind almonds in blender or food processor to powder. Mix with flours, arrowroot, sea salt, and lemon zest. Cut in butter (if using food processor, put all... read more

• Last updated 11/21/12 by Cynthia Mosher

As the local produce wanes, it’s the perfect time to make your own sauerkraut to last through the cold months.  These fermented foods give us immunity-enhancing properties via probiotics.  Quite easy to make.  If we can do it – well, you can do it for sure!  Get written instructions here. I love the stuff on our Grilled Smoked Salmon Reuben (you will too). 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

• Last updated 12/12/11 by Mothering Editorial

By Cathe Olson I give a lot of workshops on toddler eating and what I suggest to parents is that you take the food that your child likes and see what you can do to make it more nutritious. Smoothies work great - you can add tofu or yogurt for protein, nut or seed butter or flax oil for fatty acids, and veggies for vitamins. A leaf or two of kale in a smoothie does not hardly change the taste. This smoothie surprises everyone because it tastes so good. You really don't taste the kale at all. This is an excellent snack while breastfeeding because the greens help to... read more

• Last updated 11/22/11 by Mothering Editorial

By Cathe Olson This creamy dessert is full of beta carotene. The wheat-free crust provides omega-3 fatty acids and fiber.Crust: 1 cup rolled oats 1 cup walnuts 1/2 cup unsweetened shredded coconut 2 tablespoons coconut oil or butter water if necessary Filling: 3 cups mashed, cooked sweet potatoes (about 3 medium) 2 eggs, slightly beaten or Ener-G Egg Replace equivalent 1/3 cup coconut milk 3 tablespoons pure maple syrup or honey Topping: 1 tablespoon unsweetened, shredded coconut Preheat oven to 350 degrees. Place oats, walnuts, and coconut in food processor with... read more

• Last updated 11/21/12 by Cynthia Mosher

Lighten up the stuffing of the belly by including a dish made from green leafy vegetables on your Thanksgiving table! TOP FIVE GREENS DISHES FOR THANKSGIVING ONE  Massaged Kale Salad with Apples and Gorgonzola This is a BIG cookus favorite (or so google analytics tells us).  If you haven’t tried it, Thanksgiving is the perfect time. TWO Braised Greens Doesn’t sound crazy good from the title but when I make them, everyone loves loves.  The splash of vinegar rocks them. THREE  Luscious Beet Salad with Toasted Pumpkin Seeds Gorgeous colors,... read more