• Last updated 5/25/12 by Mothering Editorial

By Chef Al, The Institute for Culinary Awakening Recently the Mothering staff was treated to a gourmet Vegan lunch prepared by Chef Al at The Institute for Culinary Awakening. This is one of our favorite items from this wonderful dining experience.2 oz Grade B Maple Syrup (Shady Maple Farms) 2 TB Grain Mustard (fresh or in a jar) 6 oz Garlic Chili Flax Seed Oil (Omega Nutrition) 12 oz Olive Oil 1 Lemon, zested, then peeled (no whites; reserve zest until end) 2 cloves Garlic, peeled 2 cloves Garlic, peeled 2 TB Parsley, chopped fine 1. Place all ingredients except the... read more

• Last updated 7/5/12 by Mothering Editorial

By Cathe Olson This low-carb salad is simple to make--great for barbecues and picnics.3 cups shredded red or green cabbage (or a mixture)2 carrots, shredded 1/2 cup sunflower seeds, toasted 2 tablespoons mayonnaise (regular or vegan) 1/4 cup yogurt (dairy or nondairy) 1 tablespoon lemon juice 1 tablespoon fresh dill or 1 teaspoon dried 1/3 teaspoon sea salt Black pepper to taste In large bowl, combine all ingredients. Chill for at least one hour before serving. Makes 6 servings Note: Mayonnaise can be substituted for yogurt if desired. read more

• Last updated 5/25/12 by Mothering Editorial

By Cynthia Lair of Cookus Interruptus Served with soup and/or bread and a spread, you have a most satisfying meal. I've used romaine, spinach and arugula, but any combination of wild greens and salad greens works fine.Salad:1/2 head Romaine lettuce1 bunch spinach 1/2 bunch arugula or rocket 1 cup chopped red cabbage 1 tart apple, cut in bite-sized pieces 1 ripe avocado, cut in bite-sized pieces 1/4 cup raisins 1/4 cup toasted pumpkin seeds 3 scallions, finely sliced 1 or 2 fresh tomatoes, cut in wedges 1 cup alfalfa sprouts 2/3 cup cooked chickpeas Dressing:1/4 cup... read more

• Last updated 11/3/12 by Cynthia Mosher

(Steve friends an old flame) Steve reminisces while making this heavenly flour-free dessert. Coconut, honey, egg white and baking chocolate are all you need. Gluten-free. Need the 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... read more

• Last updated 5/9/12 by Mothering Editorial

Sesame greens make a tasty and impressive side dish for any meal. Serve with a salmon or tempeh dish and brown rice.2 tablespoons toasted sesame seeds4 heads baby bok choy1 tablespoon olive oil or butter1 teaspoon maple syrup or honey1-2 teaspoons brown-rice vinegar1 teaspoon toasted sesame oil1 teaspoon hot pepper oil (optional)1/2 teaspoon tamariToast sesame seeds in a skillet over medium heat. Stir constantly, lightly shaking skillet until seeds begin to pop, change color slightly, and give off a toasty aroma. Remove from skillet and set aside. Trim ends of bok choy... read more

• Last updated 11/5/12 by Cynthia Mosher

(Is Robert Plant organic?) Strawberry and rhubarb together make a stairway to heaven.  Watch and you’ll see what we mean. The oat nut topping is quite versatile; it can also be pressed into a crust.  It can be made with gluten free flour too! Need to print the 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... read more

• Last updated 4/25/12 by Mothering Editorial

This moist, delicious bread supplies vitamin A and iron1 cup chopped dried apricots1 cup chopped dried apricots1 1/2 cups boiling water1/4 cup maple syrup, brown rice syrup, agave nectar, or honey1/4 cup oil1 cup apricot soak water1/4 cup orange juice1 teaspoon vanilla extract1 cup whole wheat pastry flour1 cup whole wheat flour1 tablespoon baking powder1/2 teaspoon baking soda1/2 teaspoon sea salt1/2 cup wheat germ1 cup walnuts, choppedPlace apricots in heatproof bowl. Pour boiling water over apricots and let sit about 15 minutes. Drain apricots, reserving 1 cup of the... read more

• Last updated 11/5/12 by Cynthia Mosher

(Jane stars in Phil’s commercial) Spring is the time to load your plate with greens.  Refreshing, cleansing and energizing. Crisp clean arugula dressed with a creamy herbal dressing.  Sounds nice to us!  The dressing can be used as a topping on pasta or grains too.  Gluten-free. Vegan. Want to print the 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... read more

• Last updated 4/19/12 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

• Last updated 4/19/12 by Mothering Editorial

1/2 cup raspberry preserves (just fruit) 1/2 cup pineapple juice concentrate 1/2 cup soy sauce 2 T rice vinegar 1 t chili powder1 t garlic powder 1/2 cup raspberries (can be from frozen ones) 1/2 cup fresh basil Process all ingredients in food processor, except for the raspberries Raspberries process barely separately Marinate chicken overnight or at least 4 hours Bake covered in foil in marinade 1 1/2 hours @ 350 read more