Dharma Feast Cookbook supports the critical need for wellness & healing through food . . . for gently & effectively transitioning to a healthier lifestyle . . . and for providing a sane, natural way to diet. These 200+ recipes are nutritious, delicious, time-efficient & easy to prepare, even for beginners who might need coaching in how to make a meal from scratch. Unlike many cookbooks that advocate one system, these tested recipes are drawn from a variety of food cultures-including vegetarian, vegan, macrobiotic, gluten-free, raw & juice-based. In all, this book makes use of readily-available, fresher & less-processed ingredients.
From sumptuous breakfast alternatives, like Papaya Pudding Smoothie; to summer picnic lunches that might include Potato, Beet and Cabbage Salad; to tried and true winter soups, like German Hokkaido Pumpkin; to hearty daily entrees of Soba Noodles with Asian Sauce; to special occasions menus . . . from India, France or Japan; to desserts of Lemon Sorbet and Cardamom Shortbread . . . this cookbook has it all.
As it encourages slowing down, learning about food, preparing it properly, and eating it consciously, Dharma Feast Cookbook helps cooks (& their families & guests) to take a giant step forward in self-esteem and self-understanding. Allowing better care of ourselves, we model for our children and others a relationship with food and life itself that is an expression of beauty and sanity.
Dharma Feast is so much more than a cookbook. It is also a Transitional Plan, in three stages, for gently and enjoyably reorienting our diets from "toxic” to life-supporting.
This is not gourmet food, but elegant food. And despite its appeal of back to nature, the recipes are chosen for people with busy lives. The book is conveniently Indexed, and contains gorgeous black and white photos.
|Product dimensions:||8.30(w) x 9.20(h) x 0.80(d)|
About the Author
Tika AltemÃ¶ller has served as head cook and kitchen manager in an intentional spiritual community for 5 years. Born in Germany, she has an M.A. degree in German literature, sociology and linguistics. Over the past 20 years she has worked in several catering companies and restaurants. Many of the recipes in Dharma Feast Cookbook are favorites of those she has cooked for. Tika has always had a great love and passion for food preparation and its connection to conscious life and spiritual practice. That passion is expressed here for the inspiration and motivation of others.
Read an Excerpt
A few years ago my friend's mother from Pakistan was visiting. When asked if she'd be willing to spend the day in the kitchen teaching some of her favorite recipes, she happily agreed. Grinding cardamom and cumin, chopping garlic and ginger, laughing in the midst of steaming pots and pans, and having cool lemonade, it was a transmission of Indian/Pakistani cooking that left its mark on our hearts. This recipe is a very easy, delicious, and colorful addition to an Indian dinner (or any kind of dinner). Of all the recipes she taught us that day, this recipe stood out and is now one of our standards.
3 tablespoon safflower oil