• 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 7/6/12 by Mothering Editorial

Whey protein powder and coconut oil are both wonderful sources of energy. Blended with pineapple and frozen banana, you have a delicious smoothie that will charge your morning!8 ounces of pineapple juice1 scoop of whey protein powder1 tbsp of coconut oil1 frozen banana1/4 tsp of powdered gingerhoney to tasteSlice the banana into the blender. Add coconut oil and pineapple juice. Blend well. Add protein powder, ginger, and honey. Blend until smooth and creamy. Makes one large or two small smoothies. read more

• Last updated 6/28/10 by Mothering Editorial

Find out how to get baby started on food straight from the table from food expert Cynthia Lair of Cookus Interruptus. Get full instructions and comments at the Cookus Interruptus website. 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 10/4/12 by Mothering Editorial

Have some sweet and spooky fun with these great natural Jack-O'-Lantern cookies for Halloween. How: Make the spelt cookie recipe (listed below) Roll out dough and cut into pumpkin shapes Bake cookies and let cool Make yam frosting recipe (listed below) Spread the yam frosting on the cookies to color your jack o' lanterns orange Use black and green icing, or use raisins, for the eyes, nose, mouth, and stem (natural food coloring ideas) Enjoy your festive Halloween cookies!   Spelt Cookie Recipe 1 cup butter1 cup honey or sugar4 egg yolks¼ cup rice, soy or... read more

• Last updated 9/11/12 by Mothering Editorial

By Cathe Olson Here's a raw bar full of nutritious energy for snacks, lunchboxes, picnics, and even dessert!1/4 cup sesame seeds1/4 cup sunflower seeds1/2 cup raisins1/2 cup dried figs1/2 cup peanut butter, almond butter, or tahiniPlace sesame seeds, sunflower seeds, raisins, and figs in food processor with metal blade. Chop until everything is ground together. Add nut or seed butter and mix until combined. Roll mixture into balls or press into 8-inch round cake pan and cut into 1-inch squares. Keep refrigerated. Makes about 3 dozen Note: Nuts can be substituted for... read more

• Last updated 9/27/12 by Mothering Editorial

3 cups cooked pinto or kidney beans 1 medium chopped yellow onion 1 green or red diced bell pepper 2 chopped tomatoes 1 cup tomato sauce 1 tablespoon chili powder 1/2 teaspoon ground cumin 2 minced gloves garlic 1 roasted, peeled & minced chile 1/4 cup minced fresh cilantroCombine all the ingredients, except the cilantro, in a large Dutch oven. Cover and bring to a slow boil. Remove the cover and reduce the heat to a low simmer. Cook for 40 minutes. Add the cilantro just before serving. Garnish with grated cheese and red onion. Serve with Cornbread. read more

• Last updated 10/25/12 by AdinaL

Homemade popsicles–what kid doesn’t love one on a warm summer’s day? I know mine do. But, honestly, I have been guilty of lacking the creative motivation to push my popsicle making skills past the “Hey, let’s freeze up some organic apple juice!” stage. Then I came across this book on homemade popsicles and the awesome recipes motivated us to explore some unusual ingredients. I found that popsicles are amazing tools to get all kinds of good stuff into the little ones, and could even be used as an on the run breakfast/snack food when needed. Plus, the... read more

• Last updated 9/15/11 by Mothering Editorial

Some folks swear that when they eat a raw garlic clove for breakfast every day, the never get colds or the flu. Straight garlic is too spicy for children (and most adults), but try this garlic and lemon tea to keep the flu at bay. Parsley deodorizes the garlic, and contributes a little Vitamin A.1 small garlic clove, finely minced and mashed with½ tsp honeyJuice of 1/4 lemon1 tsp spearmint, peppermint or sage leaves1 to 2 tsp finely minced parsley leavesPut the garlic mashed with honey (the garlic should almost disappear) into a teacup with the lemon juice. Put the... read more

• Last updated 9/11/12 by Mothering Editorial

These are so quick to make! Kids can help stir the batter, and spoon it into muffin tins. These muffins are egg- and dairy-free, and you can easily double the recipe1/4 cup oil1/2 cup molasses (for increased sweetness use half molasses and half honey)1 cup applesauce1 1/2 cups whole wheat flour1/2 tsp. baking soda1 1/2 tsp. baking powder1/2 tsp. salt1 tsp. cinnamon 1/8 tsp. cloves 1/2 cup raisins (optional) Preheat oven to 375. Grease a 12 cup muffin tin. Mix the oil molasses, and applesauce. Mix together the dry ingredients. Combine wet and dry ingredients. Stir in the... read more