The Organic Family Cookbook: growing, greening, and cooking together

The Organic Family Cookbook: growing, greening, and cooking together

Anni Daulter

Language: English

Pages: 176

ISBN: 1416206388

Format: PDF / Kindle (mobi) / ePub

This inspiring cookbook answers the call for healthy recipes for family-friendly organic meals -- snacks, breakfasts, lunches, dinners, desserts, and extras. Sidebars and tips throughout promote green living -- organic child- and family-specific gardening ideas and inspiration for community building and sustainable living. Recipes use easily obtainable ingredients from standard grocers, green markets, or the small family garden plot. Recipes are both wholesome and kid- and family-tested approved! Bonus recipes for favorite, everyday basics and delicious, seasonal treats. Tips and anecdotes throughout the book offer simple gardening, green living, and community-building ideas.

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garden, and Conor will donate the other half. He brings his garden flatbed boxes to the schools and helps the kids plant them. All kids deserve fresh foods. If your child’s school doesn’t already have an active garden, perhaps you can try approaching the school with a small garden plot proposal and see if classes can rotate taking care of it. Even a small step can make a big impact! * * * Udon Noodles with Soybeans and Carrots Most kids love noodles. These are a simple tasty version

natural dyes. My kids LOVE our veggie-dyeing egg day. Boil each kind of vegetable in 4 cups of water, letting the natural colors release from them. Add ½ cup of vinegar to each color before dyeing eggs. Note that these veggies will no longer be edible after boiling down. We use: • Beet roots: red • Black tea: tan • Blueberries: blue • Cinnamon: brown • Coffee: light brown • Kale: green • Onion skins: light yellow • Paprika & Carrots: orange • Raspberries & Strawberries: pink •

well is to flip them as soon as you start to see bubbles forming in the batter. They almost look like little holes on the surface. 2 cups whole wheat pastry flour ¼ teaspoon sea salt 1½ teaspoons ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground allspice ½ teaspoon ground ginger 1 tablespoon wheat germ 1 teaspoon baking soda 1½ teaspoons baking powder (see recipe) 1 cup buttermilk ½ cup sour cream 1 cup fresh or canned pumpkin purée 1 teaspoon vanilla extract 2 tablespoons

tomato slices and basil, place an additional corn tortilla on top (think sandwich), and flip. Flip once or twice until the cheese is fully melted, tomato is softened, and tortillas are browned. Repeat with the remaining tortillas and egg. Cut in half or in triangles, and serve immediately with fresh salsa. Serves 3 Bodhi’s Warm Berry Quinoa with Honey Butter Thank goodness Bodhi loves quinoa, to balance out his sweet tooth. This super grain has a nutty flavor and is high in protein.

Pumpkin Spiced Cookies Delicious Gratitude Red Velvet Carrot Cupcakes Roasted Cinnamon Apple and Sweet Potato Galette Classic Gingerbread Cookies Dark Chocolate and Cinnamon Soup with Peppermint Agave Marshmallows Zoë’s Banana Scallops with Cinnamon-Sugar Chips and Mint-Agave Whipped Cream Chocolate Chip Cookies Simple Peach Berry Soufflés Flourless Chocolate Cake (Gluten-Free) Triple Berry Cream Cheese Tarts Dana’s Raw Vegan Apple Pie Chewy Decadent Caramels Homespun Extras Lotus

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