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    • Halloween Candy Gone Wrong - so funny

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    •  10/29/2013 4:35:39 PM

      My sister sent me this video and was crying from laughing so hard saying, "This is totally something you would do!"

      So just for laughs, this is for all the whole food mommies out there!



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    • Cheezy Kale Pizza

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    •  10/27/2013 8:03:23 PM

      I've got to admit that I LOVE pizza. 


      I don't indulge that often, but mainly because it's rare to find a nutrient filled pizza these days.


      I had some leftover roasted veggies in my fridge and a beautiful bunch of lacinato kale that was begging to be used.  So I figured I'd set out to make a delicious AND a nutritious pizza.  One fun dinner idea is to make the pizza dough ahead of time and let the kids come in and roll out their own pizzas and add the toppings of their choosing.


      Assembling pizza is not rocket science, and this post is mainly to give you a few suggestions for a fantastic pizza.  So I will just tell you what I used in the picture above (which I not is not beautiful, but the best I could do at the time :)


      Pizza Dough

      1 TBS. yeast
      1½ cups WARM water
      3 tbs. olive oil
      1 tsp. salt
      2½ cups white flour
      2 cups whole wheat flour


      To make crust, dissolve the yeast into the warm water and add oil and salt to that mixture. Mix the flours and knead them into the liquid mixture. Let dough rise in a greased bowl for about 40 minutes.  Punch the dough and roll it into whatever size you would like.


      Preheat the oven to 425 degrees.


      I used a round pizza stone and baked the pizza crust BEFORE I put on the toppings.  I didn't cook it all the way through, but just about (roughly 8-10 minutes).  This keeps the crust from getting too soggy from the vegetables (which carry a lot of moisture).



      I then topped the pizza with



      1/2 cup raw cashews, soaked for an hour and drained

      1 large garden tomato

      1/4 cup nutritional yeast

      1 tsp onion powder


      Combine all of the ingredients into a high-powered blender and pulse until creamy.


      The toppings on the pizza were:


      Sauteed mushrooms (if they are pre-cooked, they don't "leak" too much on the pizza)


      Carmelized Onions


      Oven-Roasted Tomatoes


      Massaged Lacinato Kale (simply use your hands and a little olive oil and salt to help break down the fibrous walls of the kale)


      A little bit of goat cheese for amazing flavor


      I spread on the cheezy sauce (right onto the hot crust still on the pizza stone) and then added the rest of the toppings.  Bake the pizza for another 5 minutes, or until the cheese is soft (since all of the vegetables are cooked, and the kale doesn't really need to be cooked, this is just to finish off the pizza crust and warm the vegetables thoroughly).

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    • Hearty Fall Salad

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    •  10/18/2013 5:40:04 PM

    • As I have mentioned numerous times, I LOVE sweet potatoes....even on salads!!

      I made a Roaseted Sweet Potato wrap (recipe to come next week) and had some left over roasted sweet potatoes and onions (mmmm).

      This salad is a complete meal for one (or a side salad for 2).  I love the Morning Star Chipotle Black Bean burger, but any variety would work.

      1 large plate of spinach

      1/2 a bell pepper, chopped (an orange one is pictured here)

      1 small tomato, chopped

      1 black bean burger, warmed and chopped into pieces

      1/2 roasted sweet potatoes and onions, warm or cold

      1 TBS Creamy Cilantro Dressing

      Simply combine the ingredients and enjoy!

      More about roasting the sweet potatoes here

      Creamy Cilantro Dressing

      This recipe is NOT a Nutrient DENSE dressing...

            's just NOT AS bad for you as other dressings out there.



      1 cup Vegan Mayo ( I prefer Veganise)

      1 cup sour cream (vegan or non-vegan if you choose)

      1 small bunch of cilantro

      2 medium sized tomatillos

      1 jalapeno, seeds removed

      2 cloves garlic

      Juice of 1 lime (sometimes I use 1 1/2 limes depending on the taste)

      1/2 tsp salt

      1 Hidden Valley Ranch packet (optional- definitely makes the dressing more flavorful)



      Place all ingredients in a HIGH POWERED blender and blend until smooth.

      Store in refrigerator for up to 2 weeks (possibly longer)

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    • Pumpkin Curry Soup

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    •  10/11/2013 5:04:22 PM
    • If you are anything like me then you know that "pumpkin" is synonymous with "Fall".


      There is just something about when the weather changes that beckons me into the kitchen to make soup!

      Here is a simple, lovely soup that is perfect for the season.

      Pumpkin Curry Soup


      8oz fresh mushrooms, sliced

      ½ cup  sweet onion, chopped

      2 TBS Earth Balance butter or olive oil

      2 TBS curry powder (for a great flavor, toast the curry powder in a dry pan for 2 minutes)

      3 cups vegetable broth (I use water with Better Than Bouillon)

      1 can (15 oz) solid-pack pumpkin


      1 cup of cashews, soaked for a few hours and drained


      3/4 cup of water


      1 tsp onion powder


      salt and pepper and nutmeg to taste

      In a large soup pot, sauté the mushrooms and onion in the butter until tender (about 5-7 minutes).

      Meanwhile, blend the cashews with the water and the onion powder in a high-speed blender .

      Add the broth to the mushrooms and bring to a boil. Reduce the heat to a simmer and add the
      the pumpkin and the cashew mixture.

      Simmer for 5 more minutes to allow the soup to thicken.

      Add salt, pepper and nutmeg.

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    • Tumeric Tea - who would've thought!

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    •  10/4/2013 3:21:52 PM
    • Turmeric (Pasupu, Haldi)

      I was fortunate enough to travel last week - which was incredible - but the down side was sleeping in a different bed every night.  That, and lots of airplane hopping left me with a tweaked back and a horribly kinked neck.  It was a bummer to come home with aches and pains.

      Well I happened to stumble upon a website (a fantastic one at that and this is what jumped off the page at me:

      For a while it felt like someone was sticking a hot poker between my shoulder blades, particularly if I moved my neck in certain directions, like left or right. And the mornings? Ouch. I'm not entirely sure what I did, but I think it might have something to do with lifting sixty pound boxes up stairs. Over and over. Apologies for the complaining, but it was something that had been bothering me for the past few weeks, and nothing was really helping until it occurred to me to bump up the turmeric in my diet. It has significant anti-inflammatory properties (as well as a host of other benefits), and I started going for it - adding extra turmeric to curries, drinking turmeric tea in the morning and evenings, and generally keeping it out on the counter for easy access.

      I knew about many of the cancer-fighting characteristics of tumeric and try to incorporate it into my cooking (which, if you've tasted tumeric isn't that easy), but I had absolutely never considered putting tumeric in my tea!!!  Well, with the pain in my neck and back I thought it was worth a try.


      Well, guess what!  Within a day I could notice a difference and within 2 days I could completely move my head from side to side (drinking the tea twice a day).


      Now one could argue that this could simply be my bodies natural healing capabilities at work, but I'm certainly not going to dismiss the tea that easily.  Oh and the best part was that the tea was delicious!  I never would have thought that tumeric and black pepper should ever go in tea, but I was wrong.  So now not only do I have a tea with healing powers, but it actually tastes great too!


      Here's what I did:


      Warm up 1 cup of warm water (not too hot to help preserve the "rawness" of the honey)

      1 tsp raw honey

      juice from 1/2 a lemon

      1/8 tsp tumeric

      1/8 tsp freshly ground pepper (helps the body absorb the tumeric)

      If the taste is too strong you could always add a peppermint tea or some stevia.

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