October 31st, 2010 - Barbara Feiner
Fall’s dynamic trio—a bowl of homemade organic soup, a tossed salad, and a loaf of crusty bread or homemade biscuits—is hard to beat on a chilly autumn evening.
Creating this filling dinnertime soup couldn’t be easier. Prep time is only 10 minutes, cook time is 20 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
Savory Vegetable Beef Soup
Makes 6 servings
1¾ cups organic beef broth
2 medium organic potatoes, cut into cubes
Read More:Super-Easy Vegetable Beef Soup
October 29th, 2010 - Barbara Feiner
I can’t think of a better way to celebrate fall than incorporating seasonal textures, flavors and ingredients into evening meals.
Today’s recipe for Beet and Red Cabbage Salad doubles up on nutrient-rich vegetables: pickled beets and sweet-and-sour red cabbage. Finish the dish with crispy tart apples and crunchy toasted pecans.
Prep time is 15 minutes, cook time is 10 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
Read More:Beet and Red Cabbage Salad
October 25th, 2010 - Barbara Feiner
Most Halloween treats are sweet, but you can also celebrate the holiday with more healthful savory dishes.
Sweet potatoes (or pumpkin) give today’s recipe its orange hue. Use small Halloween cookie cutters (right) to create a kid-friendly side dish that’s rich in vitamin A.
All of the ingredients should be available at a well-stocked natural and organic food store.
Read More:Halloween Polenta Bites
October 18th, 2010 - Barbara Feiner
Looking for a Halloween treat that’s easy on your teeth?
Today’s recipes for Black-Cherry Bats and Citrus-Orange Pumpkins won’t screw up braces, fillings or crowns. The key ingredients are natural flavored gelatin (right) and fresh fruit juice.
Each recipe makes 2 dozen treats, and all of the ingredients should be available at a well-stocked natural and organic food store.
These recipes have been adapted from The Braces Cookbook by Pamela Waterman.
Read More:Halloween Treats: Black-Cherry Bats & Citrus-Orange Pumpkins
October 11th, 2010 - Barbara Feiner
Americans consume 300 million sandwiches daily—roughly one per U.S. resident each day.
While we tend to think of the noble ’wich as lunch fare, Organic Sandwich Night is a great way for families to enjoy a nutritious dinner that requires minimal preparation.
The Dietary Guidelines for Americans recommend six 1-ounce servings of grain foods each day, half of which should come from whole grains—a goal many of us fail to meet. A dinnertime sandwich helps ensure you’re eating at least two of those servings.
Read More:Make Tonight an Organic Sandwich Night
October 5th, 2010 - Barbara Feiner
If you’re squeamish about eating Brussels sprouts, we have the solution:
- Learn to prepare them in cheftastic ways.
- Add savory organic ingredients like lemon juice, fresh parsley and Parmesan cheese—three wonderful components of Tuscan cuisine.
Read More:Roasted Brussels Sprouts with Lemon and Parmesan
October 4th, 2010 - Barbara Feiner
When I first started blogging for OrganicAuthority in November 2005, I posted The Story My Mother Doesn’t Want You to Read. I was gearing up for Thanksgiving, and I wanted to share my traumatic Brussels sprouts memories from childhood. (Apparently, the kids in the above photo are channeling my angst.)
As it turns out, Brussels sprouts became one of my favorite fall vegetables—much maligned because people simply don’t know how to cook them. Roasting them to crisp perfection is my favorite approach. You can also:
- Bake them with cheese: Cavolini de Bruxelles Gratinati (recipe from cookbook author Maria Liberati, right)
Read More:Roast Some Organic Brussels Sprouts
September 30th, 2010 - Barbara Feiner
Orange juice “brings a sweet and tangy flavor to many recipes and provides a variety of nutrients to help maintain good health throughout the year,” says registered dietitian Kim Galeaz, coauthor of 4 Weeks to Maximum Immunity.
She developed today’s super-easy breakfast recipe to help readers maintain a healthy immune system.
All of the ingredients should be available at a well-stocked natural and organic food store. Enjoy!
Read More:Orange Cinnamon Breakfast Boost
September 25th, 2010 - Barbara Feiner
Fall may have arrived, but we’re going to endure triple-digit temperatures in Southern California next week.
While water is the best way to stay hydrated, blueberry juice provides a special antioxidant-rich treat.
Today’s recipe adds a blueberry twist to traditional limeade. All of the ingredients should be available at a well-stocked natural and organic food store.
Note: For cocktail hour, check out our previously posted recipe for Organic Blueberry Mojitos.
Read More:Organic Blueberry-Mint Limeade
September 23rd, 2010 - Barbara Feiner
As we recently reported, white button mushrooms may play a role in preventing breast cancer, and they’ve long been considered a power food.
Today’s recipe pairs them with organic eggs for a hearty breakfast burrito that would also make a delicious lunch or dinner entree.
This dish is prepared in the microwave oven for grab-and-go convenience, and individual wraps can be stored in your refrigerator for up to 3 days. Make a batch on a Sunday, and you’ll have several inexpensive lunches to bring to work.
Read More:Organic Mushroom & Egg Wrap