Essential Eating: A Cookbook: Discover How to Eat, Not Diet [Hardcover]

Janie Quinn (Author)

Book Description

Publication Date: May 1, 2001

Before chemically enhanced foods were introduced, most people enjoyed a healthy diet of organic foods. The body is able to detoxify and feel better if easy-to-digest foods are incorporated into the diet. This book outlines an eating lifestyle that enables the body to heal and maintain its ideal weight through proper digestion. In 350 great tasting recipes, easily digested foods are introduced and a stress-free body environment is created. Also included are health assessments, seasonal food and digestion charts, weekly menus, and shopping lists.

Editorial Reviews

Review

"A weight-loss guide that teaches people to eat real food."  —Vegetarian Times
 

"A wonderful guide to permanent weight loss with no gimmicks."  —Deepak Chopra, author, The Seven Spiritual Laws of Success

"Incorporates whole and organic foods for promoting better health and well-being without...calorie counting and extreme food choices."  —The Bloomsbury Review

About the Author

Janie Quinn is the founder of Feng Shui Transformations, a marketing consulting firm specializing in feng shui. She lives in Waverly, Pennsylvania.

Product Details

• Hardcover: 328 pages
• Publisher: Azure Moon Publishing (May 1, 2001)
• Language: English
• ISBN-10: 0967984351
• ISBN-13: 978-0967984353
• Product Dimensions: 9.6 x 7.8 x 1.1 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (18 customer reviews)
• Amazon Best Sellers Rank: #417,157 in Books (See Top 100 in Books)

More About the Author

Janie Quinn is the Founder of Essential Eating, a family of green companies including the Essential Eating Lifestyle and Cooking School and Essential Eating Sprouted Foods which opened America's first certified organic sprouted flour mill in 2007.

As an award-winning author, real food educator and an organic whole foods chef, Janie's is one of the nation's leading advocates for sprouted whole grain flour that digests as a plant, not a starch. Her books outline the foods to eat for better digestion, as digestion is the key to good health. She is a champion for real digestible food that promotes wellness and prevents disease.

For more information visit EssentialEating.com

Customer Reviews

Most Helpful Customer Reviews

17 of 17 people found the following review helpful:

5.0 out of 5 stars Forget those other diets, January 14, 2004

By A Customer

This review is from: Essential Eating: A Cookbook: Discover How to Eat, Not Diet (Hardcover)

People spend most of their adult lives searching for the right program to lose weight. I was no different.

I had tried every diet imaginable. The "no carb diet", (my cholesterol jumped up 23 points), "pre-package food diet", ( I gained 8 lbs. as soon as I went back to normal eating), "liquid diet,(won't even address what happened with that diet). Anyway, you get the picture.

Then one day, a friend introduced "Essential Eating" to me. This book answered all my questions and provided me with the answers I needed to live healthy, lose 27 lbs. and keep it off.
This is a wonderful program with delicious and easy to make recipes. You cook with "real organic food".
And the best thing is that it is not a diet. It is a way of life. I no longer have digestive or health related problems and feel better than I have felt in ages.
Over 2 years ago, I dropped 2 dress sizes, I dine out, have dinner parties and haven't gained a pound back.

Thank Essential Eating for changing my life.

13 of 13 people found the following review helpful:

5.0 out of 5 stars For the health conscious kitchen cook, May 10, 2002

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Essential Eating: A Cookbook: Discover How to Eat, Not Diet (Hardcover)

In Essential Eating, A Cookbook: Discover How To Eat, Not Diet, organic gardener and whole foods cooking expert Janie Quinn offers 350 recipes for easy-to-digest dishes that are "body friendly" and health enhancing. Of special interest are Quinn's commentaries on "The Essential Eating Philosophy" and the nature of essential cooking, organic foods, weekly menu development, cooking tips, and much, much more. From Cashew Milk; Cold-Pressed Coffee; Hazelnut Butter Sandwich; Sprouted Bean and Tomato Bisque; and Spaghetti Squash with Asparagus; to Chicken Avocado Soup; Mushroom-Crusted Quiche; Sweet Potato Fries; Maple Taffy; and Quinoa Flake Cookies, Essential Eating, A Cookbook is a practical and highly recommended compendium for the health conscious kitchen cook.

16 of 17 people found the following review helpful:

4.0 out of 5 stars Easy to cook from, good food, June 11, 2004

By 

C. Ebeling "ctlpareader" (PA USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Essential Eating: A Cookbook: Discover How to Eat, Not Diet (Hardcover)

I was going for the culinary adventure when I bought this, but that is not its primary raison d'etre. The book evolved from the author's personal journey to wellness, looking at a way of eating that is healthful rather than abusive. It is based largely on the methodology of Shelly Summers, a holistic nutritional counselor who believes that good eating habits can help conquer or at least ease the debilitating effects of everything from acne to AIDS.

Depending on the level of the body's "dis-ease," the author recommends various regimens. Each level has allowable foods and some to avoid. There is a surprising variety for each level. What drew me to the book, after seeing the vibrant author on local television, is the experimentation with a lot of ingredients I've only read about. Quinn prefers organic everything and exotica like sprouted grains and legumes, quinoa, kefir cheese and maple-based sweeteners. Her entrees are fish, poultry or vegetarian. Interestingly, she uses eggs and butter, but judiciously.

I've tried several recipes and all are easy to follow and produce good stuff. As I put the chicken hash on the table, I thought, nooo, too simple, will taste like ground chicken "helper," but in fact it had depth of flavor. I am skeptical about using butter, but the little called in the green quinoa really set it off. Since I do not live in an urbane area, I had to go out on the internet to dig up the ingredients not found at local health food stores. I'm still looking for sources of sprouted seed flour, kefir cheese and affordable maple sugar. Until I do, I'll use reasonable substitutes.