• Last updated 10/18/12 by Melanie Mayo

In the newly-revised edition of Feeding the Young Athlete there is a section on the value of team meals.  It is not uncommon for gathering groups to share a meal but the effort sometimes seems like “too much”.  Well, everyone needs to eat each day and if the meal is divided up among members the results can be nourishing on many levels.  Start with something really simple.  Maybe a Baked Potato Feast where one family bakes the spuds and others bring: Dairy toppings such as grated cheese and sour cream Vegetarian protein toppings such as... read more

• Last updated 9/11/12 by Mothering Editorial

By Cathe Olson These delicious bars contain no eggs or sweeteners.1 cup whole wheat, brown rice, or barley flour1 cup rolled oats1/2 teaspoon sea salt1/4 cup oil1 cup walnuts, minced1 cup raisins, minced1 cup pitted prunes, minced1 tablespoon grated orange or lemon peel (optional)1/3 to 1/2 cup waterPreheat oven to 325 degrees. Oil 8-inch square baking pan. Blend flour, oats, salt, and oil with fingers until evenly mixed. Mince the nuts in food processor and add to oat mixture. Mince raisins and prunes in food processor. Add them to batter along with the orange 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 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 11/8/12 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

• Last updated 11/15/12 by Melanie Mayo

(Ward arrives with baggage) Delicate Napa Cabbage all decked out in a lime, soy and sesame oil dressing. Toasted almonds add crunch. This slaw rocks. For printable recipe click here. About Cynthia Lair Cynthia Lair's web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA where she is assistant professor and culinary director at Bastyr University, School of Natural Medicine. She is the author of Feeding the Whole Family with foreword by... read more

• Last updated 11/15/12 by Melanie Mayo

(Jane loses her gloves) Hands down the best comfort-food sandwich ever. The sauerkraut adds the magic. Use 100% rye if you’re going wheat-free. Pair this with Tomato Basil Soup. Mmm-good. For printable recipe click here. About Cynthia Lair Cynthia Lair's web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA where she is assistant professor and culinary director at Bastyr University, School of Natural Medicine. She is the author of... read more

• Last updated 11/21/12 by Cynthia Mosher

As the local produce wanes, it’s the perfect time to make your own sauerkraut to last through the cold months.  These fermented foods give us immunity-enhancing properties via probiotics.  Quite easy to make.  If we can do it – well, you can do it for sure!  Get written instructions here. I love the stuff on our Grilled Smoked Salmon Reuben (you will too). About Cynthia Lair Cynthia Lair's web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA... read more

• Last updated 12/12/11 by Mothering Editorial

By Cathe Olson I give a lot of workshops on toddler eating and what I suggest to parents is that you take the food that your child likes and see what you can do to make it more nutritious. Smoothies work great - you can add tofu or yogurt for protein, nut or seed butter or flax oil for fatty acids, and veggies for vitamins. A leaf or two of kale in a smoothie does not hardly change the taste. This smoothie surprises everyone because it tastes so good. You really don't taste the kale at all. This is an excellent snack while breastfeeding because the greens help to... read more

• Last updated 11/19/12 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