• Created on 12/12/08 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

• Created on 11/14/11 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

• Created on 12/12/08 by Melanie Mayo

  This moist, flavorful bread is perfect for autumn or winter. Vary the sweetener to your taste. The lesser amount of maple syrup makes a bread that goes well with soup or salad; the greater amount of sweetener makes it more of a dessert. 2 eggs 1/3 to 1/2 cup maple syrup 1 1/4 cups mashed cooked pumpkin 1/2 cup oil 1 teaspoon baking soda 1/4 cup plain yogurt or buttermilk 1 3/4 cups plus 2 tablespoons whole wheat or spelt flour 1 1/2 teaspoons pumpkin pie spice 1/2 cup chopped walnuts Preheat oven to 325 degrees. Oil a loaf pan or 8-inch... read more

• Created on 12/12/08 by Melanie Mayo

  1 tablespoon olive oil 2 cups onions, chopped 1 teaspoon ground cumin 1 cup red lentils, dried 5 cups water 2 tablespoons wine vinegar 15 sun-dried tomato halves, minced 1 medium zucchini, sliced 2 cups corn, fresh or frozen 1 cup pasta shells or elbows, uncooked 1 tablespoon white miso Pinch cayenne pepper 1 tablespoons tamari, low-sodium Heat oil in a large soup kettle over medium heat. Saute onions and cumin until onions are soft and translucent. Add lentils, water, vinegar and sun-dried tomatoes. Cover and bring to a boil.... read more

• Created on 11/15/11 by Melanie Mayo

  Few things are more appropriate for the holiday season than pumpkin. Combine it with pecans and you have a tasty fall treat. Ingredients to make crust: 3/4 cup pecan halves 3/4 cup rolled oats 3/4 cup whole wheat pastry flour 1/2 teaspoon ground cinnamon 1 pinch salt 1/4 cup vegetable oil 3 tablespoons real maple syrup Ingredients to make filling: 1 cup soy milk 1/4 cup arrowroot powder 1 (15 ounce) can pumpkin puree 1/2 cup real maple syrup 1 tablespoon grated fresh ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4... read more

• Created on 12/8/11 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

• Created on 12/12/08 by Melanie Mayo

  Crunchy, delicious, perfect for lunch or picnics. Serve over greens for a low-carb meal. 2 cups diced cooked turkey breast 1 stalk celery, diced 1 apple, cored and diced 1/2 cup dried cranberries 1/2 cup coarsely chopped walnuts 1 tablespoon lemon juice 1/3 cup mayonnaise 1 tablespoon minced fresh sage, thyme, oregano, or tarragon 1 tablespoon minced fresh parsley Sea salt and black pepper to taste Place turkey, celery, apple, cranberries, and walnuts in mixing bowl. Add lemon juice and toss to coat. Add remaining ingredients and toss... read more

• Created on 10/20/11 by Melanie Mayo

  With the holidays quickly approaching, this nog is a tasty treat without the dairy. 1 can pumpkin puree 4 cups vanilla rice milk 1 cup vanilla flavored rice milk ice cream 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Combine the pumpkin, rice milk, rice milk ice cream, cinnamon, and nutmeg in a blender, and blend until smooth. Add additional milk for a thinner consistency. read more

• Created on 12/12/08 by Melanie Mayo

  2 pounds fresh string beans, cut French style (lengthwise) 2 cups sweet onions, thinly sliced 2 tablespoons butter 1 tablespoons flour 1/2 teaspoon crushed basil 1-2 thinly sliced tomatoes 1/3 cup bread crumbs 1/4 cup grated Parmesan cheese 2 tablespoons melted butter Preheat oven to 350°F. Cook beans. Sauté onions in butter until tender, then stir in flour. Layer half of onions and half of beans in 1 1/2-quart casserole. Sprinkle with basil, top with remaining onions and beans. Top with tomato slices, bread crumbs, cheese, and melted... read more

• Created on 11/13/09 by Melanie Mayo

  Holly's Pilgrim Stuffing from Cookus Interruptus   A colorful and healthy spin on a Thanksgiving favorite. Get full information and comments on this video at the Cookus Interruptus website. read more