Soul-EBOO

Saturday, May 28, 2016

The Vegan Cookbook: Feed your Soul, Taste the Love: 100 of the Best Vegan Recipes (repost)

Adele McConnell brings a fresh, inspired look to plant-based food, showing just how satisfying, dynamic and undeniably delicious contemporary vegan cooking can be. The beautifully photographed recipes make the most of a wide variety of fresh ingredients, drawing inspiration from cuisines around the world to help you create healthy, balanced meals effortlessly. McConnell proves once and for all that there’s no need to sacrifice flavor to eat animal-free. She creates her stylish, mouth-watering dishes with innovative techniques and nutrient-packed ingredients, including whole grains and protein sources such as pulses, nuts, tempeh and tofu. From Mushroom & Roasted Beetroot Polenta Nests to Chinese Spring Onion Pancakes with Ginger Dipping Sauce, you’ll find dishes that will tempt both part-time and fully-committed vegans alike. Complete with 100 inspiring, easy-to-follow recipes, The Vegan Cookbook isn’t merely about creating great meat-free food, it’s about producing sensational dishes everyone will want to make time and time again.

Sunday, May 1, 2016

Food Full of Life: Nourishing Body, Soul, and Spirit

Is organic and biodynamic food worth the higher price consumers often pay?

Which aspects of us are nourished by the food we eat?

How can different methods of growing and cooking food best preserve the life energies in our food?

In recent years there has been a growing awareness of the quality of the food we eat, allied to a mistrust of many aspects of large-scale agribusiness, industrial farming, and monoculture. In response to these concerns, many consumers have turned to buying and consuming mostly organic or biodynamic produce.

Our current financial climate makes those buying decisions difficult for many people. Organic food is often more expensive, and tests by conventional scientists claim to show that is has no extra nutritional value. This book questions whether these claims have any basis.

Gill Bacchus concludes that modern scientific methods simply cannot reveal or measure the true life processes that give quality to our food. Exploring ideas from organics and Rudolf Steiner’s biodynamics, the author discusses how the Earth’s formative energies, especially sunlight, are essential to the healthy life of plants and animals. The living energy in our food is either enhanced or destroyed by our chosen methods of farming, processing and cooking. The author states that the health not only of our bodies, but also of our consciousness, thinking, and emotions depends on nourishing ourselves wisely and offers advice on how we can learn to find and choose food that is “full of life and light.”