Mother Earth Living

Food Matters

All about fresh, flavorful food

Add to My MSN


Breakfast can be uninspiring sometimes, especially when looking for gluten-free recipes. Get inspired with this recipe for gluten-free sweet crepes. These crepes go great with a fruit filing or fresh fruit on the side.

Gluten-Free Sweet Crepes
Photo courtesy Pamela's

Gluten-Free Sweet Crepes Recipe

• 3/4 cup Pamela's Artisan Flour Blend
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 1/4 cups milk or milk alternative
• 3 eggs
• 2 teaspoons vanilla
• 6 tablespoons melted butter 


1. Mix dry ingredients, add liquid ingredients and whisk until well incorporated. If you cannot get all the lumps out, put in blender and blend until smooth, 10 to 30 seconds. Use immediately, or batter may thicken slightly (add 2 to 4 tablespoons water if batter is left to sit).

2. Heat an 8" non-stick or crepe pan to medium heat, brush pan lightly with oil or butter before making each crepe.

3. Pour about 1/4 cup of batter into oiled pan and swirl or tip pan to allow batter to cover the whole bottom with a thin layer of batter (air holes may form, do not try to fill). Cook until edges start to brown. You should be able to shake the pan and the crepe will slide around or use the edge of a spatula to help loosen it. Sometimes the first crepe will stick, but after that, they loosen pretty easy, as long as the pan is oiled each time. Flip crepe over, and only lightly cook on the second side; do not brown, you want the crepe to be dry, without any wet spots.

4. When cooked, slide onto parchment, wax paper, or soft dish towels. Repeat this process until all crepes are cooked, putting paper between each, so they do not stick together. Makes 8 crepes

From classic baked goods to comfort food craves, Pamela’s Artisan Flour Blend has got you covered. Substitute cup for cup all-purpose flour with this gluten- wheat- and dairy-free flour blend. The baking possibilities are nearly endless!


Perfect for a sophisticated Sunday brunch or for a delectable snack, this French yogurt cake is easy to make and delicious to eat. Plus it’s gluten-free—perfect for those with gluten sensitivities.

French Yogurt Cake
Photo courtesy Pamela's

Gluten-Free French Yogurt Cake Recipe

• 1 1/2 cups Pamela's Artisan Flour Blend
• 2 tsp baking powder
• 3/4 tsp salt
• 1 cup sugar
• 1 tbsp grated lemon zest
• 3/4 cup whole milk Greek yogurt
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 tsp vanilla 


1. Preheat oven to 350°.

2. Prep loaf pan by spraying with oil, and lining with parchment collar if desired. Whisk Pamela’s Artisan Flour Blend, baking powder and salt together. In medium/large bowl, combine sugar and lemon zest together by mixing with fingers or a fork, until sugar is moist. Add yogurt, oil, eggs and vanilla and mix well. Fold in dry ingredients to just blend.

3. Pour batter into loaf pan and smooth top. Bake in center of oven until tester comes out clean, about 50 to 55 minutes. Let cool in pan on rack for 15 minutes. Remove from pan and cool completely. Store at room temperature, airtight, for up to three days. Serves 8

From classic baked goods to comfort food craves, Pamela’s Artisan Flour Blend has got you covered. Substitute cup for cup all-purpose flour with this gluten- wheat- and dairy-free flour blend. The baking possibilities are nearly endless!


Jump-start your daily vegetable intake with this simple smoothie. Because it’s blended (not juiced), you still benefit from all the fiber in the blueberries and spinach. You’ll only need a bit of the naturally sweet coconut water to hide the spinach-y taste from your morning taste buds; the rest of the liquid can be plain water.

Breakfast Smoothie
Photo by iStock

Breakfast Smoothie Recipe

• 1 cup frozen blueberries
• 1 to 2 handfuls fresh spinach
• 1/2 can (about 9 ounces) coconut water
• 2 cups water

Combine ingredients in a blender. If there isn’t enough liquid to cover the other ingredients, add a bit more water. (This will help it blend easily.) Churn until evenly mixed, pour into a to-go container and hit the road.

For a Boost

Pack in Protein: Toss in a handful of raw, unsalted almonds.

Lower Your Cholesterol: Throw in 1/2 cup oats for extra fiber.

Aid Your Digestion: Add 1 to 2 tablespoons ground chia seed.

Customize: Add your own favorite fruit, whatever that may be, to the recipe.


Take a timeout from meat and instead prepare this vegetarian recipe for the family on a weeknight. This polenta dish is excellent served with grilled veggies. In case you’re not sure, polenta is a delicious dish for spring and summer meals. Interchangeably known as corn grits, polenta is actually the delicious dough made from corn grits. It can be eaten fresh, baked, fried or grilled. In this recipe, we grill the dough and top it with gorgonzola, although you can top it with another crumbled blue cheese you have on hand. Grill it in a cast-iron skillet for easy cleanup.

This recipe comes courtesy Bob’s Red Mill Natural Foods.

Grilled Tomato Polenta 

Grilled Tomato Polenta with Gorgonzola

• 4 cups water
• 1 cup Bob’s Red Mill Corn Grits (Polenta)
• 1 tablespoon freshly chopped basil, plus extra for garnish
• 2 ounces sun-dried tomatoes in oil, drained and chopped
• 2 cloves garlic, finely minced
• 1/2 teaspoon salt
• 4 ounces gorgonzola, crumbled (for garnish)

1. In a medium saucepan, bring water to a boil, then add polenta, basil, tomatoes, garlic and salt, stirring constantly. Reduce heat and simmer for about 45 minutes until very thick; stir at least every 5 minutes.

2. Pour and scrape polenta onto a buttered platter, then let cool about 3 to 5 minutes. Cut into squares. Heat grill and grill for 2 to 4 minutes on each side. Top with crumbled gorgonzola and heat under broiler until cheese is melted (watch closely). Sprinkle freshly chopped basil to serve. Serves 6.

Bob’s Red Mill Natural Foods offers a diverse line of more than 400 all-natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available all around the world.


For your next family gathering, whip up a batch of zesty and delicious mini pound cakes. This perfect-for-parties baked dessert is made even more nutritious with the addition of bulgur, a Middle Eastern grain high in fiber and protein. More traditionally used in savory side dishes such as tabbouleh or kibbeh, or as a substitute for rice, bulgur can be reconstituted without cooking, although you can also cook it in boiling water, making the grains a little fluffier if you choose to. But most surprising, you can use this nutty grain in your baking. It tastes especially delicious in these adorably sized pound cakes.

Enjoy this recipe, courtesy Bob’s Red Mill Natural Foods, with a heaping scoop of berries and a dollop of whip cream. Check back next week for another great recipe from Bob’s Red Mill.

Mini Lemon Pound Cakes Recipe

Lemon Bulgur Pound Cakes

• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• Zest and juice from 1 lemon
• 1/4 teaspoon salt
• 1 1/2 cups whole-wheat pastry flour
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 cup Bob’s Red Mill Bulgur (cooked and cooled)


• 3/4 cup powdered sugar
• 2 tablespoons lemon juice.

1. Preheat oven to 350 degrees. Grease cupcake tins.

2. Mix together sugar and butter.

3. Add eggs (well-beaten), lemon juice and zest. Mix well.

4. Add salt, flour and baking powder. Mix well. Mix in milk. Fold in cooked bulgur.

5. Spread batter evenly amongst 12 cupcake molds. Bake for 15 minutes.

6. While pound cakes are in the coven, combine powdered sugar and lemon juice to make the optional glaze. Keep refrigerated until the pound cakes come out of the oven and cool down.

7. To serve, drizzle with glaze if desired. Makes 12 cupcakes.

Bob’s Red Mill Natural Foods offers a diverse line of more than 400 all-natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available all around the world. 


Spring is here! Flowers are in bloom and local farmers markets are opening; the perfect time of year to pick up a rack of lamb. This quick spring meal is complete paired with wilted spinach and a glass of your favorite red wine. If you want to step it up then ask your butcher to french the rack, this is a method of trimming the fat cap away and cleaning the meat, cartilage and fat between the tips of the rib bones, thus exposing the bones and creating a kempt and refined presentation.

I recently received several homegrown chops from one of my friends. (Find local and humanely raised meat in your area at Local Harvest.) She surprised me by cooking the meat without trimming the fat. The lamb was juicy and tender and the fat imparted a bold flavor. We also had the option of eating the fat as it was easy enough to cut away, dare-I-say easier than frenching a raw rack!

If you are yearning for something rustic then simply skip the frenching step and if you want those classic lamb lollipops, you’ll need to put your inner butcher to work! Below you’ll find my favorite way to enjoy lamb chops. If you are unfamiliar with how to make your own garlic paste, don’t fear; check out Honey Dumplings TV for a quick culinary film.

Rosemary Lamb Chops
Photo by Victoria Greenstreet

Rustic Rosemary Garlic Lamb Chops Recipe

• 2 tablespoons homemade garlic paste (see video below)
• 1 tablespoon fresh rosemary, minced
• 1/3 cup extra virgin olive oil
• 1 rack of lamb, cut into 8 chops (optional frenched)
• Sea salt and freshly ground black pepper, to taste

1. Chop the garlic paste into the minced rosemary and put into a shallow bowl.

2. Pour the olive oil over the rosemary garlic paste and stir until well mixed.

3. Season the lamb chops with salt and pepper.

4. Coat the lamb with the olive oil garlic paste mixture and marinate in the mixture for 15 minutes at room temperature.

5. Warm a cast-iron skillet over medium heat, add the lamb chops and cook to desired doneness, about 3-4 minutes per side for medium-rare. Serves 2-4

Victoria Greenstreet is inspired by seasonal ingredients. Her focus is whole foods and gluten-free cookery. She is a classically trained chef, freelance food writer, stylist and photographer. She is currently working on her first cookbook. Visit her blog Honey Dumplings for more recipes and culinary adventures.


Moist and tender, this recipe for Confetti Cornbread uses colorful veggies that taste great any time of the year. From vibrant red pepper, to dashing jalapeño pepper, you are sure to impress with this colorful concoction. This recipe, courtesy Bob’s Red Mill Natural Foods, uses Bob’s Red Mill Corn Grits, and won second place in the Quick Bread category at the 2005 Summer Loaf Bread Baking Contest.

Alone, corn grits—also known as polenta—makes a popular Southern-style breakfast, served with milk and honey or brown sugar. For added texture, sprinkle 1/2 cup pumpkin seeds across the top of your cornbread batter before baking. Serve with chili or enjoy all on its own. Check back next week for another great recipe from Bob’s Red Mill.

Confetti Cornbread

Confetti Cornbread

• 1 1/4 cups Bob’s Red Mill Corn Grits (Polenta)
• 1 1/2 cups buttermilk, divided
• 1 3/4 cups unbleached white flour
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup brown sugar, packed
• 2 tablespoons honey
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 1 1/4 cups diced fresh or frozen corn, red pepper and jalapeño pepper

1. Soak corn grits in 1 1/4 cup buttermilk, cover and refrigerate overnight. Remove from refrigerator 1 hour before proceeding.

2. Preheat oven to 350 degrees. Grease a 9-inch cake pan and pour in cornbread.

3. Sift flour, baking powder, baking soda and salt together. Stir in soaked corn grits and brown sugar. Set aside.

4. In another bowl, dissolve honey in melted butter. In a third bowl, whisk eggs with remaining 1/4 cup buttermilk. Add honey and egg mixtures to flour mixture. Stir in corn and peppers until evenly dispersed.

5. Bake for 30 to 45 minutes or until center is springy and toothpick inserted comes out clean. Let cool in pan for 20 minutes before serving. Serves 12.

Bob’s Red Mill Natural Foods offers a diverse line of more than 400 all-natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available all around the world.

Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.