• Created on 9/13/11 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

• Created on 11/28/10 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

• Created on 12/5/11 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

• Created on 4/7/10 by Melanie Mayo

  By Cynthia Lair of Cookus Interruptus Issue 91, November/December 1998 As parents, we are given an opportunity to revisit what it means to nourish. Babies and young children wait expectantly for their parents to feed them. The choice of what goes into an infant’s mouth is up to us, at least while our children are small. Most of us want to feed our children the best food possible, but often the line between nutrition education and advertising is thin. Americans fork over $1.25 billion every year buying commercially prepared baby food. Many parents take their... read more

• Created on 12/12/08 by Mothering Editorial

Quiche is quick to make, and makes a healthy breakfast for children and adults. Make it ahead of time, cut it into single serving pieces, wrap the individual pieces in foil or plastic wrap and freeze them. In the morning just defrost and reheat. Simple and very tasty.¾ cup of shredded swiss cheese¾ cup of shredded cheddar cheese¼ cup of finely chopped onion1 (10oz.) package of frozen chopped spinach, squeezed dry4 eggs1 cup of half & half or milk1 tablespoon flour½ teaspoon salt½ teaspoon pepper1 prepared 9-inch pie crustPreheat oven to 375ºF. Sprinkle spinach and... read more

• Created on 4/17/12 by Cynthia Mosher

Years ago I learned from a nutritionist that best way to consume almonds is to soak them first and then dehydrate them again.  Oh well, I did soak them but started eating them just that way … Please read the full article here, and the how-to which is SUPER EASY:  almond+water … About Pardis Amirshahi Pardis Amirshahi is the editor of Living Crafts magazine and also writes for their popular blog. Although she always enjoyed sewing and other crafts, Pardis discovered the true joy of handwork when she became a mother. You can... read more

• Created on 2/11/12 by Mothering Editorial

This vegan soup has such a hearty, satisfying taste. The jalapeno gives it a gentle kick, but is not too spicy for the entire family to enjoy. A definite crowd pleaser!1 lb dry lentils (brown or green)2 medium onions, chopped2 medium tomatoes, chopped2 cloves garlic, minced1 jalapeno, slicedsalt and pepper to tasteRinse the lentils according to package directions, then put in slow cooker. Saute onions until almost translucent, then add tomatoes, garlic and jalapeno. Saute just a few minutes more. Add sauteed veggies to lentils, cover with 6-8 cups of water and mix. Add... read more

• Created on 11/5/12 by JenniO11

  Sponsored by Bob's Red Mill   Bob's Red Mill 13 Bean Soup Mix contains 14 different kinds of beans - this is good hearty soup at its finest. Try this simple and delicious recipe for 13 Bean Chili. Beans are high in fiber, rich in protein, low in fat, and contain no cholesterol.      13 BEAN CHILI 1-1/4 cups 13 BEAN SOUP MIX 1 lb Ground Beef 1 medium Onion, chopped Garlic , as desired 2 - 8 oz cans Tomato Sauce 1 tsp SEA SALT 1 pinch Pepper 1 - 2 Tbsp Chili Powder Directions Step... read more

• Created on 12/31/10 by Mothering Editorial

This is a great drink to have at the beginning of your day. It’s packed with protein for energy, and B vitamins to calm and sustain you. Both and yeast and the molasses are good sources of iron. Adapt the drink to your particular tastes and food persuasions. It’s good throughout pregnancy and during the breastfeeding years as well. 1 cup cow, soy, or rice milk 1 raw egg (optional) 1 tablespoon nutritional yeast (if the drink gives you gas, start with 1 teaspoon and gradually increase to 1 tablespoon) 1 tablespoon blackstrap molasses... read more

• Created on 10/13/09 by Mothering Editorial

This easy, nutritious soup contains no dairy or soy.1/2 onion, chopped 1 clove garlic 1 stalk celery, sliced 1 large carrot, sliced3 cups coarsely chopped broccoli3 cups water 1/2 cup raw cashews1 tablespoon arrowroot 1/2 teaspoon sea salt or to taste1 tablespoon miso 1/4 teaspoon black pepper 1 teaspoon dried basil Place onion, garlic, celery, carrot, broccoli, and water in soup pot. Cover and bring to a boil. Reduce heat to medium-low and simmer 15 to 20 minutes, or until vegetables are tender. Remove 8 to 10 small broccoli florets and set aside. Place cashews in... read more