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    • Something "fishy" about our fish!

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    •  5/31/2013 9:37:40 AM
    • Do you know where your fish came from?


      Target, Giant Eagle, Meijer and H-E-B have just agreed not to sell genetically engineered fish in their stores! These retail giants join over 55 other food retailers that made similar commitments earlier this year, including Trader Joe’s, Aldi, Whole Foods, Marsh and Hy-Vee.

      Center for Food Safety, Friends of the Earth and a coalition of thirty consumer, food safety, fishing, environmental, sustainable agriculture, parent, public health and animal welfare organizations, have launched a national campaign for GE-Free Seafood. We’ve reached out to the nation’s top grocery stores, seafood companies, and seafood restaurants asking them to commit not to sell genetically engineered fish should it come to market. 


      Since the FDA has stated that it will likely not require GE fish to be labeled, consumers will have no way of avoiding the fish at the market unless companies make clear to consumers where they stand on the issue. 

      Sign the petition to urge Supermarkets, Seafood companies and restaurants to take a position not to purchase, sell, or serve GE salmon:


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    • Raspberry Bean Brownies.

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    •  5/24/2013 12:50:30 PM


      This recipe came from Dr. Barnards new book, "Power Foods For The Brain".


      I'll admit that my kids weren't big fans, but I loved them!  These really aren't very sweet so you could easily add 1/4-1/2 of sweetener to make them a little more appealing to the little ones.



      Product Details


      Super Raspberry Protein Brownies



      Beans add fiber, calcium and protein, making these brownies a nutritious indulgence!





      2 15-oz cans black beans, rinsed & drained

      1 cup pitted dates

      1 cup all-fruit or low-sugar raspberry jam

      1 tablespoon vanilla

      ¼ cup whole wheat pastry flour

      1/2 -1 cup unsweetened cocoa powder

      ¼ teaspoon sea salt


      350 degree oven. Grease pan.


      Combine beans, dates, jam, vanilla in food processor and process until smooth. Add flour, cocoa powder, salt and process again.


      Spoon into pan, smooth top w/spatula. Bake 35 minutes or until the top looks set. Remove from oven, cool completely, cut into 16 squares. (these take a little time to set up) Will keep in fridge up to 1 week.



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    • The Best Basil Bean Dip

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    •  5/17/2013 1:25:01 PM

      I love dips. 


      I love hummus (only the homemade kind though :). 


      I love guacamole and I love yummy spreads that can be put into wraps.  Oh and I love pesto.


      So I thought why now make of blend of all these delicious things into one incredible veggie dip!  The creaminess of the avocado and the flavor of the toasted walnuts make a divine combination.  There is a mildness to white beans that I absolutely love and what would any dip be without garlic!  Yum!



      Best Basil Bean Dip


      1 can of white beans (any variety will work), rinsed and drained

      1 large avocado

      1/3 cup of  toasted walnuts (just toasted them in a frying pan over medium heat until browned)

      3 gloves of garlic

      juice from 1/2 lemon (about 1 1/2 TBS)

      1/4 cup of fresh basil

      2 TBS olive oil

      1/2 tsp salt



      Combine all of the ingredients into a food processor or high-powered blender.  Simply pulse until it is smooth.

      Serve with veggies (carrots, jicama and red peppers shown here), your favorite chips or crackers.

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    • Wheat Berry Salad

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    •  5/10/2013 4:58:13 PM
    • In this country it is very very rare that we eat wheat in its WHOLE form.  The kernel of the wheat is called a wheat berry and is very nutritious when cooked.  People shy away a little because of how long it takes to cook.  For this recipe below I used my Cuisinart Pressure Cooker (which I absolutely love) and it took less than an hour from start to finish.  The wheat berries freeze nicely too.


      3 cups cooked wheat berries (about 1 ½ cups dry white or red wheat)

      1 large cucumber, peeled and chopped

      2 roma tomatoes, chopped

      1 avocado, chopped

      1/4 dried cranberries

      Corn cut from one cob, optional

      ¼ cup chopped fresh parsley

      ¼ cup chopped fresh cilantro

      2 TBS fresh basil, chopped


      Combine all of the above ingredients into a large bowl.  Prepare the salad dressing and pour over the bowl.  Mix thoroughly.



      1 clove of garlic, minced

      2 TBS balsamic vinegar

      2 TBS olive oil

      2 TBS rice vinegar

      Juice from 1 lemon – about 2 TBS

      2 TBS honey


      Combine all of ingredients and mix until the honey is dissolved.
      (A Vitamix works great!)


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    • Dairy-free Tapioca Pudding

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    •  5/3/2013 8:00:22 PM

      Well let me start by quoting my daughter....."Wo Mom, this stuff tastes waaaay better than it looks!"


      Haha, I must agree.  Taking a decent picture of a gelatonous mess was a little tricky.


      This recipe comes straight out of The Cancer Survivor's Guide that I use to teach The Cancer Project Classes.


      This is a treat that my kids love and wish I would make more often...although they only like it when it's fresh and not when it's leftover....picky kids :)



      Tapioca Pudding

      Makes about 4 servings


      Tapioca is a starch derived from the root of the cassava plant. It may be ground into flour for baked goods, or used as a thickener in jellies and pie fillings, though it’s most perfect use may be in this delicious pudding. Using non-dairy ingredients is important since the consumption of dairy foods has been linked to cancers of the prostate, breast, and ovary.


      1/4 cup instant tapioca **
      1/4 cup sugar (preferably turbinado)
      1/4 teaspoon salt
      2 cups soy- or other non-dairy milk
      1 teaspoon vanilla extract



      ** If you want to save money, you can buy the tapioca pearls instead of the instant tapioca.  You will simply need to cook the pudding longer (think instant oatmeal versus the thick cut oats for example).  Cook time is about 15 minutes with the tapioca pearls.  I found them in the bulk section at Winco.

      Combine tapioca, sugar, salt, and non-dairy milk in a saucepan and stir to mix. Let stand 5 minutes, then place over medium heat and bring to a full boil, stirring often. Remove from heat and let stand 15 minutes. The pudding will thicken as it cools. Stir in vanilla. Serve warm or chilled.

      Stored in a covered container in the refrigerator, leftover Tapioca Pudding will keep for up to 3 days.

      Per serving

      • Calories: 150
      • Fat: 2 g
      • Saturated Fat: 0.3 g
      • Calories from Fat: 12%
      • Cholesterol: 0 mg
      • Protein: 4.3 g
      • Carbohydrates: 28.9 g
      • Sugar: 15.1 g
      • Fiber: 1.4 g
      • Sodium: 222 mg
      • Calcium: 163 mg
      • Iron: 1.6 mg
      • Vitamin C: 0.4 mg
      • Beta Carotene: 1 mcg
      • Vitamin E: 1.7 mg

      Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.

      • What's the red on top?
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