• Last updated 7/16/09 by Mothering Editorial

Miso is a high-protein food usually made with a combination of soybeans, cultured grain, and sea salt by a unique fermentation process. In Japan, this process was elevated to fine craftsmanship much like wine making. Miso is also a medicine. Unpastuerized miso is a living food, which contains natural digestive enzymes, Lactobacillus, and other microorganisms that aid in the digestion of food and strengthen the digestive system. In 1981, The National Cancer Institute of Japan published results of a 13-year study involving 250,000 people. The study found that regular... read more

• Last updated 10/23/12 by emilyfrischmann

Pakistani Kima is an Indian Beef Curry recipe with delicious flavor and aroma. The spices are very fragrant and the mixture of vegetables adds color and taste complexity. Even if you aren’t a fan of Curries or Indian dishes, you will likely like this dish as it has a milder taste. All of my kids love this recipe and will eat it by the bowlful. We even use leftovers as the filler for omelets. This dish can be made quickly in one-pan for easy clean-up and re-heats really well. It’s also very budget friendly! Prep Time: 5-10 minutes     Cook Time:... read more

• Last updated 9/23/09 by Mothering Editorial

This traditional Thai soup uses coconut milk and fish sauce for its flavorful base.2 tablespoons extra-virgin olive oil1 onion, thinly sliced in half-moons2-3 cloves garlic, minced1 teaspoon sea salt2 tablespoons grated gingerroot1/2 teaspoon crushed red pepper1 teaspoon ground coriander1 teaspoon ground cumin1 6-8-inch stalk lemongrass1/2 pound boneless, skinless chicken breast2-3 cups water14 ounces coconut milk (canned)3-4 tablespoons fish sauce1 large baby bok choy, thinly sliced1/4 cup chopped fresh cilantroHeat oil in small soup pot over medium heat. Stir in onion,... 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 5/10/11 by Mothering Editorial

Okonomiyaki is a Japanese-style pancake or pizza. Okonomi means "favorites" in Japanese— you add your favorite ingredients in okonomiyaki. It usually includes chopped cabbage but can include a variety of toppings like thinly sliced pork, red ginger, soba noodles, corn, green onion, squid, shrimp, sprouts, and much more. Here's our version.1 cup chopped cooked chicken 1 1/2 cups thinly sliced napa cabbage 1/4 cup shredded carrots 3 green onions, chopped 12 fresh green beans, cut into 1/2 inch pieces 1 small green bell pepper, cut into thin strips 1 small zucchini, cut... read more

• Last updated 7/16/09 by Mothering Editorial

Light and fluffy, banana and molasses pair well in this yummy muffin.1 cup rolled oats1/4 cup almonds1 cup whole wheat, spelt, or barley flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon ground cinnamon1/4 cup raisins1 cup mashed ripe bananas (2 to 3 bananas)1 egg1/3 cup oil3 tablespoons blackstrap molasses1/4 cup plain yogurt (dairy or nondairy) Preheat oven to 375ºF. Lightly oil muffin tins. In food processor or blender, grind oats and nuts to a coarse meal. Transfer to mixing bowl and whisk in flour, baking soda, baking powder, and cinnamon. Stir in... read more

• Last updated 11/2/12 by Cynthia Mosher

A piece of (salmon) cake to make These zesty salmon cakes are another hit in our $100 weekly grocery menu. They’re delicious served with roasted potatoes or rice, or as burgers or sandwich filling. The kids love them (although maybe it’s because they contain the word “cake”). They like to help me form the cakes into different sizes (itty bitty ones for our 2 year old, big daddy sized ones for my husband). My 7 year old brings them to school for lunch the next day. SWEET POTATO LIME SALMON CAKES What you need: 2 medium sweet potatoes, peeled and cubed 2 cans wild sockeye... read more

• Last updated 6/11/12 by Mothering Editorial

Á La Orange Julius Growing up in California brings back many memories of oranges, but one that is particularly vivid is walking down the road to the Orange Julius stand with our brother and sister, and buying an Orange Julius to quench our thirst. There is nothing like the taste of this delicious drink on a hot summer day. This recipe is simple and comes very close to recreating our childhood memories. We hope you enjoy it.1/2 cup whole milk, almond milk, or soy milk2-4 whole oranges6-8 ice cubes1 tablespoon honeyDirections: Place all ingredients in a blender and... read more

• Last updated 7/14/09 by Mothering Editorial

This is a rich and filling lentil curry is wonderful as a main meal rather than as a side dish. It's a really easy dish to make and is great served with basmati rice.2 cups red lentils 1 large onion, diced 1 tablespoon vegetable oil2 tablespoons curry paste 1 tablespoon curry powder 1 teaspoon ground turmeric1 teaspoon ground cumin 1 teaspoon chili powder1 teaspoon salt 1 teaspoon white sugar 1 teaspoon minced garlic 1 teaspoon ginger root, minced1 (14.25 ounce) can tomato pureeWash the lentils in cold water until the water runs clear (this is very important or the... read more

• Last updated 10/18/09 by Mothering Editorial

If beet greens are unavailable, toss in raw watercress, spinach, or arugula leaves.4 large beets1/4 cup pumpkin seeds, toasted1 bunch beet greens2 scallions, finely chopped1/4 pound feta cheese (optional)Dressing:3 tablespoons extra-virgin olive oil2 tablespoons balsamic vinegar3/4 teaspoon Dijon mustard1/4 teaspoon freshly ground pepper1 tablespoon finely chopped fresh basilWash beets. Remove greens but leave beet tops and roots intact. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender (about an hour). Set... read more