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Quick and Yummy Basic Fruit Cobbler, This Time Peach!
Serves 6
Ingredients:
Bottom Layer
About 4 cups fruit—any fruit
Lemon
Yummy Crunchy Topping
¾ cup brown sugar
1¼ cups flour (I used white, but I’m sure whole wheat would work, too!)
¾ cup rolled oats (aka oatmeal)
1 stick butter (½ cup), melted
A pinch or two of salt
Directions:
1. Preheat oven to 350 to 375 degrees.2. Clean and cut the fruit (unless it’s berries, which you can leave whole). I left the peach skins on, too, myself.3. Add the fruit to a casserole dish. No need to butter or oil the pan.4. Toss the fruit with lemon juice from half a lemon.5. In a separate bowl, mix together the topping ingredients. Mix until all are coated in butter.6. Sprinkle the topping mixture on top of the fruit mixture. Place in the oven and bake for about 30 to 45 minutes, or until the fruit is bubbling and the topping smells delightful.
Serve à la mode with vanilla ice cream or any flavor you can imagine will taste yummy with your fruits. Add some whipped cream if you’re really feeling fabulous. Enjoy!

Quick and Yummy Basic Fruit Cobbler, This Time Peach!

Serves 6

Ingredients:

Bottom Layer

  • About 4 cups fruit—any fruit
  • Lemon

Yummy Crunchy Topping

  • ¾ cup brown sugar
  • 1¼ cups flour (I used white, but I’m sure whole wheat would work, too!)
  • ¾ cup rolled oats (aka oatmeal)
  • 1 stick butter (½ cup), melted
  • A pinch or two of salt

Directions:

1. Preheat oven to 350 to 375 degrees.
2. Clean and cut the fruit (unless it’s berries, which you can leave whole). I left the peach skins on, too, myself.
3. Add the fruit to a casserole dish. No need to butter or oil the pan.
4. Toss the fruit with lemon juice from half a lemon.
5. In a separate bowl, mix together the topping ingredients. Mix until all are coated in butter.
6. Sprinkle the topping mixture on top of the fruit mixture. Place in the oven and bake for about 30 to 45 minutes, or until the fruit is bubbling and the topping smells delightful.

Serve à la mode with vanilla ice cream or any flavor you can imagine will taste yummy with your fruits. Add some whipped cream if you’re really feeling fabulous. Enjoy!

Posted on Monday, September 15th 2014

Summer Berry Lemonade
Ingredients:

1 cup fresh or thawed frozen organic berries (blueberries, blackberries, strawberries, or raspberries will work)
6 cups cold water
¼ cup simple syrup – any flavor you’d like!
1 cup fresh organic lemon juice (from 6 lemons)

Directions: 
1. Combine the berries, 1 cup water, and syrup in a blender and puree until smooth, about 1 minute. Strain the puree through a fine-mesh sieve to remove seeds (optional). In a tall pitcher, combine the puree with lemon juice and remaining 5 cups water.

2. Serve over ice and enjoy! Makes 7 servings.

Summer Berry Lemonade

Ingredients:

  • 1 cup fresh or thawed frozen organic berries (blueberries, blackberries, strawberries, or raspberries will work)
  • 6 cups cold water
  • ¼ cup simple syrup – any flavor you’d like!
  • 1 cup fresh organic lemon juice (from 6 lemons)

Directions: 

1. Combine the berries, 1 cup water, and syrup in a blender and puree until smooth, about 1 minute. Strain the puree through a fine-mesh sieve to remove seeds (optional). In a tall pitcher, combine the puree with lemon juice and remaining 5 cups water.

2. Serve over ice and enjoy! Makes 7 servings.

Posted on Friday, August 22nd 2014

Classic Deviled Eggs 
Ingredients:
6 eggs
A dash of apple cider vinegar
1 heaping Tablespoon mayonnaise
2 teaspoons yellow mustard
Directions:
Place eggs in a saucepan and cover with water. Add the apple cider vinegar. Heat over high heat until the water begins to boil. Turn off the burner and cover the pan. Let eggs stand for 10-15 minutes, depending on the size of the egg. 
Run eggs under cold water and leave to cool.
Once cooled, peel eggs gently, cut in half, and place the yolks in a bowl. If needed, rinse the whites gently and pat dry.
Add mustard and mayonnaise to yolks. Mix until smooth.
Spoon the moistened yolk mixture into a pastry bag.
Gently and evenly squeeze the yolk mixture into the egg whites.
Voilà!

Classic Deviled Eggs

Ingredients:

  • 6 eggs
  • A dash of apple cider vinegar
  • 1 heaping Tablespoon mayonnaise
  • 2 teaspoons yellow mustard

Directions:

  1. Place eggs in a saucepan and cover with water. Add the apple cider vinegar. Heat over high heat until the water begins to boil. Turn off the burner and cover the pan. Let eggs stand for 10-15 minutes, depending on the size of the egg. 
  2. Run eggs under cold water and leave to cool.
  3. Once cooled, peel eggs gently, cut in half, and place the yolks in a bowl. If needed, rinse the whites gently and pat dry.
  4. Add mustard and mayonnaise to yolks. Mix until smooth.
  5. Spoon the moistened yolk mixture into a pastry bag.
  6. Gently and evenly squeeze the yolk mixture into the egg whites.

Voilà!

Posted on Thursday, August 21st 2014

Pumpkin Muffins
Ingredients:
1 cup white flour
1 cup whole wheat flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
1 cup sugar
1/3 cup maple syrup
1 Tablespoon molasses
1 cup cooked and drained pumpkin
1 egg
1/3 cup melted butter
Turbinado sugar for sprinkling on the top
Directions:
Preheat oven to 350 degrees
Mix all ingredients together in a bowl.
Put mixture in a muffin pan and bake until done.
Variations are endless. Add nuts or fruit. Orange zest, perhaps. But one thing is for sure: organic is always better for taste and health!

Pumpkin Muffins

Ingredients:

  • 1 cup white flour
  • 1 cup whole wheat flour
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 cup sugar
  • 1/3 cup maple syrup
  • 1 Tablespoon molasses
  • 1 cup cooked and drained pumpkin
  • 1 egg
  • 1/3 cup melted butter
  • Turbinado sugar for sprinkling on the top

Directions:

  1. Preheat oven to 350 degrees
  2. Mix all ingredients together in a bowl.
  3. Put mixture in a muffin pan and bake until done.

Variations are endless. Add nuts or fruit. Orange zest, perhaps. But one thing is for sure: organic is always better for taste and health!

Posted on Wednesday, August 20th 2014

Poached Farm-Fresh Eggs on Buttered Toast
Ingredients:
2 eggs
Apple cider vinegar
Water
Salt and pepper
2 slices of organic whole wheat bread
Organic butter
Directions:
1. In a saucepan, boil 4 cups of water with a dash of apple cider vinegar. 
2. Crack the eggs into a bowl; make sure they are clean of any shells and unwanted bits. When the water in the pan is at a boil, gently pour the eggs in and stir carefully. Turn the heat down to prevent boil over.
3. Meanwhile, toast the bread and butter it generously.
4. When the eggs are done (two minutes) scoop them out with a slotted spoon.
5. Place eggs on the toast, salt and pepper, slice and devour!

Ingredients:

  • 2 eggs
  • Apple cider vinegar
  • Water
  • Salt and pepper
  • 2 slices of organic whole wheat bread
  • Organic butter

Directions:

1. In a saucepan, boil 4 cups of water with a dash of apple cider vinegar. 

2. Crack the eggs into a bowl; make sure they are clean of any shells and unwanted bits. When the water in the pan is at a boil, gently pour the eggs in and stir carefully. Turn the heat down to prevent boil over.

3. Meanwhile, toast the bread and butter it generously.

4. When the eggs are done (two minutes) scoop them out with a slotted spoon.

5. Place eggs on the toast, salt and pepper, slice and devour!

Posted on Tuesday, August 19th 2014

Happy National Peach Month! To celebrate, we’re sharing a yummy organic peach recipe… perfect for summer parties!
Organic Grilled Peaches with Manuka Honey and Pecans
Serves 8 
Ingredients

4 firm organic peaches, pitted and halved
¼ cup Wedderspoon Raw Manuka Honey
¼ cup chopped pecans
2 tablespoons organic butter
Organic vanilla ice cream
Directions: 
1. Melt butter; mix with peaches in a mixing bowl.
2. Place buttered peaches cut side down on a fired up grill at medium heat or on a griddle over medium heat.
3. Cook peaches until grill marks appear and they feel tender.
4. Remove from grill or griddle, place peaches in a serving bowl (as pictured). Cover with Manuka honey and chopped pecans.
5. Enjoy with a scoop of organic vanilla ice cream.
 Editors Note: Why use Raw Manuka Honey? Because it’s smooth, nutritious and unpasteurized. Plus, it contains therapeutic antibacterial properties. Each sustainably procured batch is tested for pollen count, live enzymes, antioxidants, and phytochemical components and is GMO-free. Making this dessert one you don’t have to feel guilt about!

Happy National Peach Month! To celebrate, we’re sharing a yummy organic peach recipe… perfect for summer parties!

Organic Grilled Peaches with Manuka Honey and Pecans

Serves 8 

Ingredients

  • 4 firm organic peaches, pitted and halved
  • ¼ cup Wedderspoon Raw Manuka Honey
  • ¼ cup chopped pecans
  • 2 tablespoons organic butter
  • Organic vanilla ice cream

Directions: 

1. Melt butter; mix with peaches in a mixing bowl.

2. Place buttered peaches cut side down on a fired up grill at medium heat or on a griddle over medium heat.

3. Cook peaches until grill marks appear and they feel tender.

4. Remove from grill or griddle, place peaches in a serving bowl (as pictured). Cover with Manuka honey and chopped pecans.

5. Enjoy with a scoop of organic vanilla ice cream.

 Editors Note: Why use Raw Manuka Honey? Because it’s smooth, nutritious and unpasteurized. Plus, it contains therapeutic antibacterial properties. Each sustainably procured batch is tested for pollen count, live enzymes, antioxidants, and phytochemical components and is GMO-free. Making this dessert one you don’t have to feel guilt about!

Posted on Tuesday, August 12th 2014

 A Yummy Gluten-Free Summer Vegetable Soup
Ingredients:
2 Tablespoons butter
Chopped organic vegetables. We recommend carrots, zucchini, cabbage (napa or savoy are especially nice for soups), celery, greens, tomatoes, corn, onions, and potatoes… But it’s up to you what veggies you like best!
Water
Salt (optional: Cayenne Pepper Sea Salt) and pepper to taste
Romano cheese
Optional: Organic Legume Spices
Directions: 

Melt the butter in a soup pot.
Add the chopped vegetables and sauté lightly (general rule is add the harder vegetables that need to cook longer first, and the softer, smaller vegetables last).
Add water until the vegetables are covered. (Optional: add organic legume spices.)
Cook for 10 to 15 minutes. Salt and pepper to taste.
Add Romano cheese for a savory topping. 
Enjoy!

 A Yummy Gluten-Free Summer Vegetable Soup

Ingredients:

  • 2 Tablespoons butter
  • Chopped organic vegetables. We recommend carrots, zucchini, cabbage (napa or savoy are especially nice for soups), celery, greens, tomatoes, corn, onions, and potatoes… But it’s up to you what veggies you like best!
  • Water
  • Salt (optional: Cayenne Pepper Sea Salt) and pepper to taste
  • Romano cheese
  • Optional: Organic Legume Spices

Directions:

  1. Melt the butter in a soup pot.
  2. Add the chopped vegetables and sauté lightly (general rule is add the harder vegetables that need to cook longer first, and the softer, smaller vegetables last).
  3. Add water until the vegetables are covered. (Optional: add organic legume spices.)
  4. Cook for 10 to 15 minutes. Salt and pepper to taste.
  5. Add Romano cheese for a savory topping. 
  6. Enjoy!

Posted on Tuesday, August 12th 2014

Look of the Day: Summer Baby Shower 
1. Fleur Bundle Necklace 
2. Mara Dress
3. Wire-Wrapped Luminous Herkimer Diamond Studs
4. Recycled Leather Skinny Braid Belt
5. Gleaming Leather Change Purse

Look of the Day: Summer Baby Shower 

1. Fleur Bundle Necklace 

2. Mara Dress

3. Wire-Wrapped Luminous Herkimer Diamond Studs

4. Recycled Leather Skinny Braid Belt

5. Gleaming Leather Change Purse

Posted on Friday, August 8th 2014