10 of 10 people found the following review helpful:
5.0 out of 5 stars
Feed your soul, heart, and body with this book., July 23, 1999
By A Customer
This review is from: Feed Your Soul: A Cookbook That Nourishes Body Mind And Spirit (Paperback)
This is a delightful and fun book. It is much more than a "cookbook". You can have your spirituality enhanced while making a great tasting meal. I love that the recipes have variations and options listed, so if I don't have the exact ingredients the book will give me some substitutes. I can vouch for the vegetarian recipes in the book. The recipes have notes listed under the title of the recipe which range from quick tips, to origins of the recipe or ingerdients, to nutritional information. Ther are menu listings to combine recipes. There are many tips on cooking, making the most of your time in the kitchen and preparation tips. I was going to list my favorites - but there are so many that I enjoy. Spicy Red and Black Bean Tortilla Pie, Steamed Kale with Spicy Peanut Sauce, Anasazi Beans, Pasta with Fresh Tomato, Basil and Leeks. The index is great and makes it easy to find recipes for example to use the rest of the tomatoes I had left from the pasta dish. The spirituality joy of this book comes in the sidebars by every recipe. As you wait for something to cook you can contemplate the mysteries and joys of life. This is a book to feed your heart, body and soul.
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8 of 8 people found the following review helpful:
4.0 out of 5 stars
Words of Thanks to the Late George Fowler, February 11, 2004
This review is from: Feed Your Soul: A Cookbook That Nourishes Body Mind And Spirit (Paperback)
"Feed Your Soul" began when Ellen Rolfes asked if I'd help create a cookbook based on "Teaching Your Heart to Dance" by George Fowler. A former Catholic priest and Trappist Monk, he had been writing about spirituality and teaching meditation since marrying a nun and reluctantly leaving organized religion some 20 years earlier.
As soon as his work arrived on my desk, George's writings began working their way into my heart. I felt more gratitude and respect--both for myself and my sustenance. He asked what I could do to be authentic and true to myself, to release self-doubt and self-rejection, and suggested I "... rejoice in the experience of the Presence always... as much when bagging groceries... as when seated alone in deep contemplation..."
I was enjoying the challenges of a new career as a food stylist after ten years working in a demanding restaurant environment. But I had begun to resent helping with meal prep at home - which had become increasingly complicated as my dietary needs leaned further and further from the vegetarian fare my wife and I shared earlier in our marriage. I was also learning to cope with several debilitating food allergies, so dining out was not that simple.
George's enthusiasm was contagious. As he and Ellen encouraged me to give voice to my food 'philosophy', the book's focus sharpened. My understanding of the interaction of food, body and mind inspired a series of affirmations presented at the beginning of each section; basic nutrition and culinary information would be the focus of each chapter's introduction.
With demand still strong for vegetarian books, ours would feature meatless ideas, but I also wanted to reach a wider audience and encourage readers to support producers of high quality, humanely produced animal foods. About 80% of the recipes are meatless, with some offering alternatives for going either way. I regret that I had not yet been introduced to the nourishing qualities of lamb; no such recipes were included.
Years of teaching cooking classes helped me create time-saving ideas -- including prep tips and "quick variations" based on high-quality convenience foods - and many recipes illustrate the efficient use of intentional leftovers. Some of my favorites serve as simple guidelines for speedy improvisation.
Though the cookbook industry was still in the midst of the low fat craze, we resisted the urge to provide nutritional analyses, instead encouraging readers to develop an intuitive approach to preparing meals and snacks, using moderate amounts of oil, butter, nuts and seeds. Many of the recipes offer non-dairy, wheat-free and eggless alternatives; for those sensitive to sugar, the desserts are not overly sweet. While such diverse goals resulted in some fairly conceptual formulas (chocolate cake with no dairy or eggs!) many readers have expressed gratitude for alternatives they hadn't found elsewhere. Some recipes feature the best of the unusual, nutrient-dense foods available at health food stores, such as sea vegetables, cultured soy products, and ancient grains like quinoa and teff; others include my favorite edible wild plants, such as mulberries and lambsquarters.
George's wisdom provided the spiritual 'glue' for the book. Presented as a series of short reflections at the center of each two-page spread, they've prompted many readers to comment that they enjoy reading the book in bed at night. His words help reawaken our awareness of the Divine presence within, often combining practical encouragement with homespun metaphor:
"Learning to love yourself is not some grand gesture you must learn. It is a small act of kindness or compassion in this moment - now again in this one - and then yet again in the next. A crippled old cow makes it out of the blizzard and into the barn with one laborious step after another. And, especially if the storm has been fierce, what a gentle and grateful creature she will be when she arrives inside!"
Ahead of his time in disdaining ironic and cynical humor, George urged readers to persist in their efforts to rest in their own Being:
" If the word 'meditation' sounds too woo-woo or esoteric to you, let us put it another way. Give yourself time every day to recognize and consider your innermost desires and potential and then to watch as you see this clarified vision of yourself begin to manifest in your life. There! You are a meditator!"
George Fowler died in January after a long bout with cancer. His wife Lori relates that he wants us not to mourn his physical absence, but to celebrate his presence in spiritual vibration which is only love and peace now. From cyberspace, I thank you, George. Thanks for believing in me, and for telling it like it is. Know that your words and thoughts will continue to reach those who need them for a long, long time -- bringing peace, joy and authenticity where it is desperately needed.
-JL
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5 of 5 people found the following review helpful:
5.0 out of 5 stars
Cooking As A Nurturing Art Form, August 20, 2000
This review is from: Feed Your Soul: A Cookbook That Nourishes Body Mind And Spirit (Paperback)
You'll like this refreshing, peaceful approach to recipes and cooking. Comments prefacing many of the recipes make you feel Jeff is speaking directly to you as he shares some of his expertise. There are many useful hints (the way to properly wash greens or skin garlic, etc.) Simple broiled fish couldn't be easier; Frittata,made with mostly egg whites is one of our favorites when we get home from church on Sunday morning, and last minute guests can easily be accommodated.---A Smoothie is great for a quick, satisfying low calorie breakfast ---the Stir-Fry and Peanut Sauce recipes allow flexibility in ingredients--a feature I really appreciate because I don't always have the exact items on hand.----Jeff introduces many new and interesting foods in a non-threatening way for those unfamiliar with them---it is obvious the Author really cares HOW food nourishes the body,even as George's inspirational and insightful prose provides Food for the Soul. You will find much depth to this cookbook. Give it a try.
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