Let me say this: Eye Candy. Amazing Recipes. Real Food. Approachable. Did I say Approachable?
I am lucky to have not only connected with Carrie Vitt online but also in person. I remember when I arrived at Dole back in November, someone said ‘Carrie should be here soon’. I said ‘Carrie who?’ A woman said ‘Carrie Vitt’…..I was all like ‘You talkin ’bout Deliciously Organic?’ and she was all like ‘Yaaaaa’
Not sure why I went all Valley Girl. Okay, so Carrie arrives and some of us ladies started chit-chatting about food and feeding our family and then came the education about Coconut Oil. I asked Carrie to tell me more and in the midst of the chat, she tossed some words like ‘in my book..’. I said ‘Whoa Nelly, what?’
So two months later and now I have the beautiful book in my kitchen. I have had it for a few weeks and am so happy to add this my library of cookbook awesomeness! Not only are the recipes wonderful but the photography is beyond lovely thanks to Helen from Tartlette.
The book contains the following sections:
Why I Made the Change: health issues brought her to organics
Before You Begin: An education in sugars,oils, fats etc.
Making the Change: Ingredients to add and remove from your diet
Recipes: Breakfast & Brunch, Salads, Sides, Main Dishes, Desserts
Basics: Includes making some of your own basics such as Chocolate Sauce
Menus: LOVE that Carrie put together menus to make planning on event easier from in-laws are coming to a picnic in the park.
Resources: If you do not have a local health food store nearby, there is a great list of websites you can order from.
I truly admire Carrie for this book and helping to guide people towards eating the way we should be eating – with food made the way it was intended. Trust me, these are recipes you can make every day for your family.
3 large eggs separated
1/2 cup muscovado sugar
2 1/4 cups whole buttermilk (see p. 203)
1/2 cup whole milk
1/4 cup brewed herbal coffee
10 tablespoons unsalted butter, melted, divided
3 cups whole wheat pastry flour, preferable freshly ground
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon sea salt
1 teaspoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
3/4 cup maple syrup
Coconut oil or butter for frying
Whisk the egg whites and muscovado sugar in a large bowl until well combined. Add buttermilk, milk, and herbal coffee and stir to combine. Whisk 6 tablespoons of melted butter with egg yolks in a small bowl and add to the coffee custard. Stir until combined.
In another large bowl, whisk together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to dry ingredients and quickly whisk together until just combined. Let sit for about 5 minutes before cooking.
Heat remaining 4 tablespoons of butter and maple syrup in a small saucepan over low heat. Heat a 12-inch skillet over medium-high heat for 3 minutes. Melt one teaspoon of coconut oil and swirl to coat. Pour 1/4 cup batter onto 3 spots on the skillet. Cook pancakes until large bubbles appear, about 1 minutes. Using a thin spatula, flip the pancakes and cook until golden brown on the second side.
Repeat process with remaining batter and coconut oil until all pancakes are cooked. Drizzle warm maple syrup and butter over pancakes and serve immediately.
You can order Deliciously Organic today!