• 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 10/21/11 by Mothering Editorial

I make this once a week or so and then freeze it in single serving portions. It makes a great lunch easily heated up on the stove top or the microwave. I always put a large spoonful of organic plain yogurt on top, or even cottage cheese.4 cups (about 2 cans) organic chicken broth or vegetable broth1/2 cup orange juice 1 pound carrots, chopped (I use a one pound bag of organic baby carrots--no chopping or peeling!) 1 russet potato, peeled and chopped 1 small onion, chopped 1 tablespoon grated fresh ginger (don't leave this out--it makes the flavor and ginger is good for... read more

• Last updated 8/24/12 by Mothering Editorial

By Ashisha This easy, refreshing salad jazzes up avocado (a nutrient-packed power food) with a fresh, flavorful dressing.2 tablespoons lemon juice1 garlic clove finely chopped1 teaspoon grainy mustard1 teaspoon honey2 tablespoon vegetable oil1 large avocado1 small head of romaine lettucesalt and pepper to tasteWhisk lemon juice, garlic, mustard, and honey. Add in the oil. Lightly toss this dressing with the avocado. Season with salt and pepper. Toss with bite-sized pieces of romaine lettuce. read more

• Last updated 11/19/12 by Melanie Mayo

  1 tablespoon olive oil 2 cups onions, chopped 1 teaspoon ground cumin 1 cup red lentils, dried 5 cups water 2 tablespoons wine vinegar 15 sun-dried tomato halves, minced 1 medium zucchini, sliced 2 cups corn, fresh or frozen 1 cup pasta shells or elbows, uncooked 1 tablespoon white miso Pinch cayenne pepper 1 tablespoons tamari, low-sodium Heat oil in a large soup kettle over medium heat. Saute onions and cumin until onions are soft and translucent. Add lentils, water, vinegar and sun-dried tomatoes. Cover and bring to a boil.... read more

• Last updated 11/19/12 by Melanie Mayo

  Crunchy, delicious, perfect for lunch or picnics. Serve over greens for a low-carb meal. 2 cups diced cooked turkey breast 1 stalk celery, diced 1 apple, cored and diced 1/2 cup dried cranberries 1/2 cup coarsely chopped walnuts 1 tablespoon lemon juice 1/3 cup mayonnaise 1 tablespoon minced fresh sage, thyme, oregano, or tarragon 1 tablespoon minced fresh parsley Sea salt and black pepper to taste Place turkey, celery, apple, cranberries, and walnuts in mixing bowl. Add lemon juice and toss to coat. Add remaining ingredients and toss... read more