From the Publisher
"If you're concerned that your family stays too rushed to eat the most healthful meals, you may benefit from the guidelines found in a new book called Simple Food for Busy Families. It's packed with advice, ideas and good recipes."
—Fort Worth Star Telegram, 1/29/09
"Families tend to find themselves cocooning during recessions, and Simple Food for Busy Families: The Whole Life Nutrition Approach (Celestial Arts) is a practical guide for finding peace and health spending more time at home. As its subtitle suggests, Simple Food… is about how we nourish our minds as well as our bodies. To wit, authors Jeanette Bessinger, CHHC, and Tracee Yablon-Brenner, RD, CHHC, offer tips on spending quality family nights together—game and healthy pizza nights, for instance—with less computer and TV time. ...Bessinger and Yablon-Brenner make a strong case for consuming locally grown, seasonal foods and they simplify nutrition with explanations that make the subject digestible and relevant. But what ultimately makes the tips and recipes in Simple Food… so accessible is the underlying idea that its approaches (like eating seasonal foods) are, in the words of the authors, attuned to 'the natural rhythms of life.'"
—Energy Times. March 2009
"Great mix and match charts to help you make seasonal soups and salads, snacks and sandwiches, quiches, marinades and more. Focused on helping you understand the ingredients, their health benefits and how to get the most of of them in your diet...."
—Cookbook Digest, August 2009
Dietician Yablon-Brenner and holistic health counselor Bessinger, who consult and teach as the "Real Food Moms," offer tips for improving the family diet in this well-meaning, if repetitive, volume. The duo argues that decades of declining health in American children and adults can be blamed squarely on the "Standard American Diet"-more a lifestyle than an actual diet-characterized by processed food, stress and too much time in front of TV and computer screens. The authors' remedies-fresh foods, plenty of water, more exercise, etc.-will surprise nobody, yet the duo have an irritating habit of repeating themselves on those very topics. A lengthy guide to vegetables and pantry staples proves helpful for readers wondering how to incorporate fennel, beets or buckwheat into the family meal, but the duo's recipes often fall short. Sautéing is their go-to method for seemingly all greens, and their mix-and-match dish-crafting approach (a couple items from column A, an item each from columns B and C) might work for salads, but comes off as lazy and impractical anywhere else. Passages on industrial farming, restaurant eating and the American experience of satiety are interesting diversions, but not enough to break the volume's monotony; one comes away thinking it could have worked better as a magazine article.
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