Here's the thing about Anni Daulter's The Organic Family Cookbook: it's chock full of new ideas. There are so very many of them, I had trouble choosing things for us to try.
The book is beautiful; the photos, by Alexandria DeFurio, are gorgeous, and the sections are organized to walk you through a day of eating. Anni presents ideas for breakfasts, snacks, lunches, dinners, sides, desserts, and extras. Most of you also know that health and nutrition are big in our home, and Anni delivers here as well. The recipes are generally very healthy, and even the sweeteners used tend to be on the healthier side. Anni does seem to use agave nectar a lot, which I am not a big fan of for many reasons; it is, however, easy enough to substitute honey or maple syrup, and Anni usually notes this.
As far as the recipes themselves, we have loved most everything we've tried. So far, and there are many more in the works, we've tested out:
Natural Cran-Strawberry Red Roll-ups - I liked these, but they are a bit tart. The boys and hubby were not fans, but the texture was great and the flavor was perfect for those of us who like things that pucker you up a bit. Of course, a bit more sweetener would also diminish the pucker factor here.
Cantaloupe and Arugula Salad with Crispy Prosciutto and Spicy Orange Vinaigrette - I LOVED this salad. It's the perfect combination of salty, spicy and sweet. I couldn't stop eating it, and I put the Spicy Orange Vinaigrette dressing on another salad I made with sauteed pineapple over baby arugula with astounding results. If cantaloupe isn't your thing, make the dressing anyway; it's delish!
Zoe's Favorite Baked Parmesan-Crusted Artichokes - I have to confess that I ended up altering this recipe quite a bit; I can't have dairy right now, so I had to skip both the butter and the cheese. I used olive oil instead. Hubby doesn't like the smell of vinegar, so I skipped that as well. Without it, however, I found that the artichokes didn't bake as quickly or evenly. I ended up baking the second trial batch for nearly twice as long with a bit of water in the bottom of the pan; they ended up being wonderful. I will have to make them at lunch one afternoon when Hubby isn't here to be bothered by the smell of baking balsamic.
Anni's Favorite Roasted Tomatoes - This recipe is amazing. It is deceptively simply, with only 4 (5 if you count salt and pepper separately) ingredients, and I cannot stop making them. I've added them to standard family dinners, and I even start them at mid-morning to have them warm to dress up left overs for lunch. Honestly, roasted tomatoes are now a staple around here!
Recipes we can't wait to try include:
Super Green Crispy Kale (which is not like all the other crispy kale recipes I have seen!)
A spinach-pineapple-banana version of the fruit roll ups
Roasted Tomato Garden Tacos (I bought tomatoes for this today! Yay!)
Super Crunch Apple Cranberry Tuna Wrap
Grilled Lemon Caper Halibut
Vine-Roasted Tomato Soup
BBQ Chicken (I really want to try this sauce recipe!)
Asparagus with Tamari and Almond Slices
Luscious Garlic Beet Chips
Fall Pumpkin Spiced Cookies
Red Velvet Carrot Cupcakes
Dana's Raw Vegan Apple Pie
And that's just SOME of what I still want to try. This volume, while still under 200 pages, just has THAT many ideas in it.
Anni's also packs in a lot of fun ideas for green family living in the margins. They include ways to grow food as a family, impact the environment in your kitchen, and cook with your kids. The ideas range from heading out to pick at a farm to baking for charity and supporting local agriculture. I love how Anni presents and embraces the true and complete impact of an organic family kitchen.