Feed Your Soul: A Cookbook That Nourishes Body Mind And Spirit [Paperback] Fowler, George

Product Description Feed Your Soul: A Cookbook That Nourshes Body Mind and Spirit is a celebration of the simple art of cooking that goes beyond the realm of the traditional cookbook. Focusing on fresh whole foods and delectable low-fat, healthful dishes from around the world, it serves up daily reflections and meditations that will inspire and enlighten you. Review "A guide to healing through the interaction of food and the flow of intelligence." -- Deepak Chopra, from the front cover of 'Feed Your Soul' "I love this cookbook." -- Marianne Williamson, from the front cover of 'Feed Your Soul' "It is not often you can find a source of nourishment for body, mind and spirit all in one place, but here it is." -- Lindsay Wagner, author of 'The High Road to Health' (from the back cover of Feed Your Soul) From the Back Cover Feed Your Soul is a celebration of the simple art of cooking that goes beyond the realm of the traditional cookbook. Focusing on fresh whole foods and delectable low-fat, healthful dishes from around the world, it serves up daily reflections and meditations that will inspire and enlighten you. This fresh, imaginative and unpretentious approach to cooking and eating celebrates our connection to the earth with such delicious recipes as: -- Spicy Red and Black Bean Tortilla Pie -- Szechuan Stir-Fry with Fresh Asparagus and Sweet Gold Pepper -- Blue Corn-Pecan Pancakes with Cranberry-Maple Sauce -- Calypso Soup -- Whole Grain Macaroni and Cheese with Mushrooms, Broccoli and Red Bell Peppers For authors George Fowler and Jeff Lehr, the kitchen is a place where we can become more aware of ourselves and the world around us, where we can nourish ourselves and others, both in body and in spirit. About the Author George Fowler was a writer, lecturer and teacher who specialized in spiritual growth. Excerpt. © Reprinted by permission. All rights reserved. A quote from George: "Whenever you are most eager to perserve your power is exactly when you most often give it away. In anxiety to look good, to gain approval, to avoid conflict which might harm you, you will find yourself trading off your integrity, your honesty, your strength, your composure, your independence. In so far as you understand and experience who and what you Are, on the contrary, you find yourself relaxing, able to stand firm with an infinitely gentle sweetness, and never again, like the man in the ancient Bible tale, selling your birthright for a simple pot of porrige." A popular recipe: Millet Griddlecakes (or Pilaf) with Mushroom-Garlic Sauce Griddlecakes are based on the same principle as polenta, but use a whole grain, rather than meal.When cooked with a bit more water than used for dry, fluffy grain, and stirred a bit, many grains will chill in a solid form which may be sliced and pan-fried with delicious results. Another excellent reason to always cook a bit more grain than needed for today's meal. Millet is a small, round, yellow grain used as a staple food in Africa and China for thousands of years.Gluten-free, it is higher in protein, iron and B vitamins than most common grains, and seems to provide a balancing, stabilizing influence. Though it may be cooked plain or with fruit, chopped onions are my favorite seasoning. Use the smaller amount of water if you want to serve it as a pilaf-like side dish. 1 cup millet, rinsed and drained 1/4 tsp sea salt 2-2 1/2 cups water or stock (less for pilaf, more for griddlecakes) 1 small onion, diced (about 1 cup) olive oil or ghee (see p. 70) for pan-frying 1 1/2-2 cups Mushroom-garlic sauce (see below) Dry-roast in a heavy-bottomed saucepan over medium-high heat, stirring constantly until it emits a nutty, fragrant smell. Add salt and water or stock and raise heat to high. While waiting for liquid to come to a boil, dice the onion and add; when liquid boils, reduce heat to very low and cover; simmer 25-30 minutes, or until water is absorbed. Check for doneness (see p.75), fluff with a fork and allo