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Recipes Kids Love: Roasted Veggies

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Author: Seventh Generation

When it comes to eating vegetables, kids can be tough to please. But even diehard veggie avoiders have a hard time passing up these sweet or savory choices from EWG’s Guide, Good Food on a Tight Budget.

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Healthy Breakfasts Made Easy

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Author: Seventh Generation

Ah, the morning rush. You’re late (and hungry), the kids are clamoring for attention, and running out the door without having a bite seems like a very good idea. We have a better one.

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Recipes We Love: Delicata “Cookies”

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Author: Andrea Todd

Delicata squash is my favorite winter squash because the whole thing is edible--skin and all! Its light orange flesh has a sweet flavor and it is a beautiful flower shape when cut into rounds. This recipe is not really a cookie, but it is made on a cookie sheet and somewhat resembles a cookie. Delicata cookies make a great appetizer, and people will want to eat them right out of the oven, but watch out! They need a minute or two to cool down.

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Recipes We Love: Classic Hot Cocoa

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Author: greenwrite

According to the weather people, this weekend’s going to be another cold and wintery one for much of the country. And nothing takes the chill off a day spent playing in the snow (or shoveling it) than a cup of “real” hot cocoa. I’ve been using this recipe forever, and it’s always worth the extra bit of time it takes to make.

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Gluten-Free NY Cheesecake

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Author: Seventh Generation

We just couldn’t resist sharing this crowd-pleasing, gluten-free version of classic New York Cheesecake from gluten-free cooking, just in time for Valentine’s Day celebrations!

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Recipes We Love: Citrus Salad with Coriander and Pepitas

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Author: Andrea Todd

Minneola, tangelos, blood oranges, red navels, grapefruits...February begins the citrus season, and biting into a delicious citrus variety this time of year is a nice taste of sunshine. This recipe is a citrus salad, so feel free to mix varieties or substitute a different type of orange. Have for this salad for lunch or serve as side dish. Even better, make tiny pancakes and with a spoonful of the salad on top it becomes a great finger food or tapas.

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Go Gluten-Free for Super Bowl Sunday

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Author: Seventh Generation

The NFL Super Bowl is one of the biggest food fests of the year for many of us. The average fan eats about a day’s worth of calories during the game and the U.S. Calorie Control Council estimates that Americans pack away 11 million pounds of chips on Super Bowl Sunday. Why not kick off the day a little differently this year with a stack of fantastic, gluten-free pancakes and follow through with your own line up of vegan and gluten-free snacks for game time.

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Recipes We Love: Butternut Quinoa with Cranberries & Pepitas

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Author: Seventh Generation

“My book group loved this salad!” our Sales Executive Assistant Helen says of this recipe from the dailywaffle.com. We tried it ourselves and have to agree that this vegan delight is hard to resist. Here’s the recipe:

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Foods We Love: Winter Root Salads

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During Vermont winters, the local produce provides an abundance of root vegetables such as carrots, beets, parsnips, and celeriac. These ingredients most often lead to slow-cooked stews or soups, but they can be great sources for winter salads. Shredding and tossing with an interesting oil dressing, can turn these roots into a fresh and raw source of vitamins and deliciousness. This root salad is great for lunch or served as a side dish.

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Recipes We Love: Butternut Squash Spread

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Author: Andrea Todd

Winter squash is delicious, and it is a staple of winter cuisine due to store-ability and hardiness. I often find myself with a buildup of squash in my winter CSA, and I seek new ways to prepare it. Baking a squash enables me to use it in a recipe, and store the mashed up squash for another day. Butternut squash is a winter meal staple, but it can be so much more! It is mildly sweet, moist, and versatile--good for soups, roasting, mashes, pies, etc. This recipe and preparation is a way to enjoy butternut any time of the year.

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