• Last updated 12/7/12 by JenniO11

            Check out this recipe from our sponsor Carlson Labs!     Festive Holiday Bruschetta   Ingredients:   4 oz. of gorgonzola Cheese, crumbled 2 Tbsp. of Carlson The Very Finest Fish Oil Lemon Flavor 1 Tbsp. of extra virgin olive oil 1/2 small yellow squash, chopped 1/2 zucchini, chopped 1 tsp. garlic, chopped 1/2 small red onion, chopped 2 oz. grape tomatoes 1 French baguette Balsamic vinegar to taste   Directions: Slice French baguette into 12 pieces and toast them. Mix gorgonzola cheese, Carlson The... read more

• Last updated 11/30/12 by Cynthia Mosher

For the past few years, it has seemed as if every couple of months a friend announces that they’re going gluten-free. Sometimes this would be the result of a doctor’s Celiac diagnosis, but most of the time it was just a *feeling* that gluten wasn’t suiting their system. I admit it, I usually rolled my eyes (on the inside) at the practice of self-diagnosis and felt as if gluten-free living had become a necessary lifestyle for some and a trend for many others. I mean, how do you live without bread? In hindsight, I probably felt very threatened by the practice... read more

• Last updated 11/30/12 by Cynthia Mosher

Thank you to Elana Amsterdam for these guest recipes. Check out her website, Elana’s Pantry, and her books for more scrumptious gluten-free delights. Pumpkin Cinnamon Cheesecake Ingredients 1 medium pie pumpkin, acorn squash or butternut squash (how-to roast squash) 1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey) ½ cup agave nectar 1 tablespoon vanilla extract 1 tablespoon lemon juice 1 tablespoon cinnamon ¼ teaspoon celtic sea... read more

• Last updated 11/30/12 by Cynthia Mosher

The weather is nippy and crisp and these super duper cookies sound great to me. I’m going to make a batch. Fresh ginger root and molasses and teff flour (say what?) give these chewy cookies many flavor tones.  Teff flour is one of the base ingredients for injera – that stretchy bread that comes with Ethopian food.  Teff is also high in iron content for a grain.   Maybe all that iron, calcium and B vitamins will help Jane get her voice back?  For the printable recipe, go here.     About Cynthia Lair Cynthia... read more

• Last updated 11/27/12 by Cynthia Lair

By Cynthia Lair     (Breathless in Seattle) Open your mind to a better breakfast.  Sweet breakfasts don't suit everybody.  Many of us prefer a savory start to the day.  With cooked brown rice on hand preparation is only few minutes.  This dish works as a one-dish lunch or dinner too. Printable recipe?  Click here.       About Cynthia Lair   Currently I am an assistant professor for Bastyr University's School of Nutrition and Exercise Science (faculty member since 1994) and the Culinary Curriculum Director for their new Culinary Arts degree... 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

• 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 11/20/12 by Melanie Mayo

  1-cup organic milk 1 raw egg* 1 Tablespoon honey (never serve honey to a baby under 1 year old) Grated fresh nutmeg to taste. Mix all ingredients (except nutmeg) in a blender. Chill well. Garnish with freshly grated nutmeg before serving. Make as much as you like. Just keep the same proportions. For each cup of milk you use, use 1 egg and 1 tablespoon honey. *If you are uncomfortable using raw egg, you can use prepared frozen egg batter or egg substitute.   Vegan? Try our vegan pumpkin nog!  read more

• Last updated 11/20/12 by Melanie Mayo

  A classic Southern staple that pairs beautifully with so many foods. 2 cups sifted flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup unsalted butter 3/4 cup milk Preheat oven for 425 degrees. Sift together the flour, baking powder and salt. Cut in cold butter with pastry blender (or two knives). Add milk all at once. Stir until a soft ball is formed. On a lightly floured surface knead dough for 3 minutes. Roll dough to measure 1/2 inch thickness. Cut circles with a floured glass or biscuit cutter. Put on ungreased baking sheet and bake... read more

• Last updated 11/19/12 by Melanie Mayo

  Loved the comment we got last week regarding this dish: “I have made dozens of recipes from your site and they always turn out great, but this might actually be the best thing I’ve ever eaten. I had it for lunch today with some toasted pecans on top for protein. It was totally incredible.” ~Rebecca Hip hip hooray, brightly colored vegetables!  Roasting sweet potatoes makes them super sweet.  Combining apples and kale is divine.  Put them together and what can we say?  Fabulous vegetable dish coming your way. Perfect addition to your... read more