Monday, December 2, 2013

Mind Body Spirit Book Review: The Dharma Feast Cookbook - Recipes For A Fresh Start

Dharma Feast Cookbook - Recipes For A Fresh Start
by Theresa Rogers and Tika Altemoller
Published by Kalindi Press 

Reviewed by Diane Fergurson

The Dharma Feast Cookbook - Recipes For a Fresh Start, is definitely the kind of cookbook that you are going to want to own because chances are you are going to find yourself using it all the time.  In fact, after briefly looking over the PDF for the book that I was sent for review earlier this year, I promptly placed an ordered to Amazon for a physical copy to keep in my kitchen. Clean, was the word that kept coming into my head. Clean flavors, healthy and fresh food.  Something we can all benefit from.

As you look through the book you will notice that the premise for the book draws off the best of the nutritional ideas put forth through traditional diet, vegetarian cooking, macrobiotics, and raw food cooking and acid/alkaline ph considerations.  There is a section of the book which offers a step by step guideline to help eliminate unhealthy eating habits.

This book is the perfect addition to anyone's cookbook collection, and it is especially a nice, affordable addition or gift for anyone who is vegetarian.  I was going to add this book to our Holiday Gift Picks list, but I've honestly enjoyed it so much I decided to give it a separate review.

Below is one of my standing favorites from the book...a great Tabouleh recipe using quinoa.
This is also perfect for the person, like me, who loves Tabouleh but is also gluten free.


~ diane

Link to the book on Amazon.

Quinoa Tabouleh

5 cups quinoa
10 cups water
1 bunch parsley, chopped very fine
1 red onion, chopped very fine
3 red bell peppers, chopped very fine
1/2 cup lemon juice
1/2 cup olive oil
1/2 teaspoon salt

Cook quinoa.  Set aside.  It should be fluffy.  If it's mushy use less water next time.

Combine vegetables in bowl.  Mix lemon juice, olive oil, and salt.  Pour over vegetable mixture and stir.  Let sit 1 hour.

Mix marinated vegetables with cooled quinoa.  Add more olive oil and lemon juice to taste.

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