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Recipes We Love: Chai Spiced Pumpkin Bars

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Author: Seventh Generation

Just in time for pumpkin season, we’ve put a spin on The Kitchn’s original no-bake recipe – adding cranberries and chia seed to this vegan, gluten-free treat.

Components:

Crust:

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Recipes We Love: Gluten Free Carrot Cake

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Author: Tamera @ 7Gen

Carrot cake is a classic, but we’ve put a spin on it with this gluten free recipe. Sweetened with pure maple syrup, we added walnuts, coconut and pineapple for texture and taste.  

Components:

Cake:

2 cups gluten free multi-purpose flour (we like King Arthur Flour)

2 teaspoons baking soda

1 teaspoon sea salt

1 teaspoon cinnamon

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Recipes We Love: Vegan Nectarine Ice Cream

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Author: Tamera @ 7Gen

It wouldn’t be summer without ice cream!  Cool off with this vegan ice cream recipe that combines the sweet taste of ripe nectarines with the aromatic spice of cardamom.

Components:

2 yellow nectarines

1 tbsp maple syrup (more if you like it sweeter)

1 can light coconut milk

1 tbsp vanilla

dash of sea salt

Dash of lemon

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Recipes We Love: Elderflower Cordial

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Author: Andrea Todd

This recipe for a cordial, or syrup, comes from my British family, and it is a simple and season sip of summer. Many people are familiar with the elderberry, and the flower is from the same plant, Sambucus.

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5 Tips for an Easy, Healthy Breakfast

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Author: Seventh Generation

You’ve heard it before, but we’ll say it again: breakfast is the most important meal of the day.  Breakfast has been linked to a lower risk of heart disease, diabetes, and kidney disease, and even to better performance in school.  Kids who eat breakfast also may be able to control their appetite better, possibly contributing to a healthier weight.

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Recipes We Love: Fresh Herb Oils

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Author: Andrea Todd

It's easy to capture the freshness of summer with herb oils. At this point in the season, all the herbs in the garden are thriving, and while they are great added directly to meals or recipes, here is a way to stretch the herbs and fresh flavors into other seasons. There is no need for specific quantities of this recipe--use as many herbs and as much oil as desired for using and preserving.

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Recipes We Love: Asparagus Green Sauce

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Author: Andrea Todd

The fresh greens of the late spring and early summer season are so delicious! Traditional salads are the standard, but I am always looking for new ways to prepare and consume them. The sweet and strong flavor of asparagus is well balanced with the spicy and strong flavor of arugula. This recipe is great for using alone, as a side dish, or mixed into pasta as a substitute for marinara sauce.

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Recipes We Love: Rhubarb Nectar

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Author: Andrea Todd

Hot days are helped with a sip of a cold beverage, and this recipe turns the tart rhubarb into a quenching nectar. Rhubarb grows easily in backyards, and once it starts growing in the spring, it keeps coming throughout the summer and into the fall. Typically used to make compotes or pies, this recipe turns it drinkable with honey to create a balance of sweet with the tart. Cheers!

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Recipes we love: Massaged Kale Salad

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Author: Seventh Generation

Most of us want to like kale - really, we do. But it can be pretty tough and a little bitter when eaten raw. Our friend and holistic nutritionist, Morella Devost, reveals that the trick to more tender kale is a massage. It seems even vegetables respond well to a little TLC. Here's Morella's recipe for massaged kale salad:

Ingredients

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Recipes We Love: Lightly Warmed and Sauced Bok Choy and Brown Rice

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Author: Andrea Todd

Bok choy came in my farm share today, and it was so fresh, and the stems were so crunchy and delicious, I was thrilled with the beautiful vegetable but not quite sure how to cook it up. The whole plant is great--the stems as well as the greens--the stems are high in water content, and the greens are tender and lightly spicy.

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