• Last updated 3/30/11 by Mothering Editorial

This unique waffle has no flour but uses highly digestible, soaked whole grains. The recipe was adapted by Bastyr student Ronit Gourarie from the cookbook The Splendid Grain, by Rebecca Wood, with a change or two from my friend Gay Stielstra. The batter will also make hearty and delicious pancakes. Wheat-free, optionally dairy-free.2 cups rolled oats2 1/2 - 2 3/4 cups milk (cow, goat, soy, rice, nut, or buttermilk)2 eggs1/4 teaspoon sea salt2 tablespoons brown sugar or Sucanat (dehydrated cane juice)1 teaspoon baking powder1/2 teaspoon grated nutmeg2-4 tablespoons melted... read more

• Last updated 11/11/11 by Mothering Editorial

This soup was inspired by a recipe for minestrone in one of my favorite cookbooks, the Moosewood Collective's Sundays at Moosewood (Fireside, 1990). The kale adds energy-boosting vitamins and minerals, while the beans provide a simple protein base.          2 cups kale, finely chopped1 tablespoon extra-virgin olive oil2 large cloves garlic3 cups cooked cannelloni beans2 1/2 cups stock1 tablespoon tomato paste4 fresh sage leaves1 teaspoon sea saltblack pepper, freshly ground1-2 tablespoons fresh lemon juicepecorino cheese, freshly gratedWash kale, remove stems from... read more

• Last updated 11/19/12 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

• 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 8/18/09 by Mothering Editorial

By Cathe Olson These moist cookies contain no sweeteners, butter, eggs, or wheat.2 cups rolled oats 2/3cup almonds 1 teaspoon baking powder 1/4 teaspoon sea salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2 cups mashed banana (about 3 bananas) 1/4 cup oil 1 teaspoon pure vanilla extract 3/4cup raisins Preheat oven to 350 degrees. Lightly oil a cookie sheet. Grind oats and almonds to a coarse powder in food processor or blender. Pour them into a large mixing bowl. Stir in baking powder, salt, cinnamon, and nutmeg. In separate bowl or in... read more

• Last updated 8/16/09 by Mothering Editorial

Issue 138 September-October 2006 Power Up Your Diet By Kimber PasqualiLast week, I was lunching with a friend at a local bistro. "Mmmm... salad à la niçoise, or creamy asparagus soup with focaccia?" I mused. They sounded equally appealing. After a moment's consideration, I opted for the salad because it contained two power foods: salmon and hard-boiled eggs. The soup, while a fine and tasty choice, offered none. That morning I'd had a scant breakfast also bereft of power foods, and I needed my lunch to really feed me. Ordering the salad was a natural, easy decision... read more

• Last updated 3/3/11 by Mothering Editorial

Salmon never tasted better. Try this variation made with almonds, lemon peel and parsley to add an extra kick to your Omega-3 intake.1/2 cup sliced almonds 2 tablespoons fresh parsley, chopped 1 teaspoon grated lemon peel Salt Ground black pepper 1/3 cup all-purpose flour 2 ounces skinless salmon fillet 2 eggs whites, beaten2 tablespoons olive oil Blend together almonds, parsley, lemon peel, salt, and pepper to taste on a plate. Place flour on a different plate. Salt and pepper the salmon, and then dredge the salmon in the flour, gently shaking off excess. Lightly brush... read more

• Last updated 6/11/12 by Mothering Editorial

Salmon is a nutritious, sustainable, low-contaminate option for even the youngest eaters. A delicious coconut crust gives it a new twist.4 (4-ounce) salmon fillets, skin removed1 tablespoon lime or lemon juice1/2 cup panko (Japanese bread crumbs), or substitute dry bread crumbs1/4 cup flaked sweetened coconutSalt and freshly ground pepper, to tastePreheat oven to 425 F. Place salmon fillets on baking pan and brush with lime or lemon juice. In a separate dish, combine panko, coconut, salt and pepper. Dredge each fillet in mixture and return to pan. Sprinkle remaining... read more

• Last updated 7/21/09 by Mothering Editorial

By Cathe Olson Here's a cold breakfast cereal you can feel good about. It is easy to make in advance and will keep in your refrigerator for days. Buckwheat is a good source of calcium and lysine as well as vitamin E and B vitamins. The nut butter adds protein.2 cups raw buckwheat groats2 tablespoons maple syrup or honey (optional)1/4 cup nut or seed butterPreheat oven to 300 degrees. Spread buckwheat on large baking sheet. Bake for 20 minutes. Stir buckwheat around a bit. Roast for 15 to 20 minutes more until golden. Immediately mix hot buckwheat with... read more

• Last updated 8/24/12 by Mothering Editorial

By Cathe Olson This healthy granola makes a great topping for fruit or yogurt. You can even eat it alone for a crunchy snack.2 1/4 cups rolled oats1/2 cup uncooked millet1/3 cup honey, brown rice syrup, agave nectar, or maple syrup1/4 cup tahini2 tablespoons water1/3 cup pumpkin seeds1/3 cup sunflower seeds1 tablespoon flaxseeds1 tablespoon sesame seedsMakes 8 servings Preheat oven to 250ºF. Place rolled oats and millet on baking sheet. Roast for 1 hour. In small pan, melt sweetener, tahini, and water together over low heat. In large bowl, toss oats, millet, and seeds... read more