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Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and Their Parents Paperback – January 1, 1998


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Product Details

  • Paperback: 279 pages
  • Publisher: Moon Smile Press; 2 edition (January 1, 1998)
  • Language: English
  • ISBN-10: 0966034619
  • ISBN-13: 978-0966034615
  • Product Dimensions: 10 x 7 x 0.7 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Best Sellers Rank: #530,840 in Books (See Top 100 in Books)

Editorial Reviews

Review

(Lair) has written a beautiful primer that teaches how to prepare whole foods that nourish and nuture the body and spirit of each family member. -- Townsend Letter for Doctors & Patients, Feb/March 1996

A jewel of a cookbook...will appeal to all women who find that their decision to breastfeed sparks a parallel quest for information on nourishing foods for the rest of the family. -- Marian Thompson, Co-founder , La Leche League, International

Feeding the Whole Family is a warm, creative book. The suggestions are family-friendly and the recipes appealing. -- Vegetarian Journal, Sept/Oct 1995

Feeding the Whole Family is the perfect guidebook for families interested in whole, organic, natural foods. Essential for those who want to start solids naturally without a big fuss. -- Peggy O'Mara, Editor/Publisher, Mothering Magazine

Finally, a cookbook that addresses the fact that no one has the time or inclination to cook separate meals... Feeding the Whole Family is full of nutritious, whole-foods recipes that everyone will like, and simple adaptations for babies and children appear with each recipe. -- L.A. Parent Magazine, March 1998

When it comes to children believe me there is nothing more important than what we are feeding them. Cynthia Lair has written a beautiful book. I love it! I'm buying it for every single human being I know that has a new baby. -- Susan Powter, Talk Show Host/Author

About the Author

Cynthia Lair is a Certified Health and Nutrition Counselor who has been teaching whole foods cooking classes in New York City and Seattle since 1983. She has been a member of the nutrition faculty at Bastyr University since 1994. Cynthia lives with her husband and daughter in Seattle, Washington.

More About the Author

Cynthia Lair is an Assistant Professor for Bastyr University's School of Nutrition and Exercise Science where she also directs their BS in Nutrition and Culinary Arts program. Find her on video in the on-line cooking show Cookus Interruptus: how to cook fresh, local, seasonal whole foods despite life's interruptions.

Watch her TEDx Rainier talk "How to Cut an Onion" on YouTube.

Ms. Lair has been an invited speaker at the Vancouver Wellness Show, Aegis, Starbuck's Vivecorp Program, Asante Health Systems, La Leche League conventions and the 2015 Nutrition & Health Conference (Arizona). She has taught whole foods cooking classes at the Puget Consumer's Coop, Sur La Table, Evergreen Hospital, Pike Place Market and many other venues. Latest schedule: cynthialair.com.

Her popular cookbook, Feeding the Whole Family and has sold over 80,000 copies. A fun new edition of her second book, Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents was released in 2012. Shambhala Publications will introduce her latest - The Present Moment Cookbook - in Fall 2015.

Customer Reviews

Thank you, Cynthia for this gem of a book!
Judi O'Brien
The Oatmeal Chocolate Chip Walnut Cookies were great - crispy and delicious.
Cathe
Full of easy, delicious recipes that my kids love.
Sara Chapell

Most Helpful Customer Reviews

46 of 47 people found the following review helpful By A Customer on August 17, 1997
Format: Paperback
In the 18 months I have been using this cookbook, it has always given me excellent meals and valuable cooking tips. It is the perfect cookbook for the experienced wholefood cook or for a person, especially a parent, wanting to begin experimenting with the health-sustaining wholefood diet. The author even includes at the bottom of each recipe ways to adapt the food for a 'new eater' so parents don't have to cook separate meals for each member of the family.
Also, particularly helpful is her chapter on healthy lunches, which gives great ideas for packable wholefoods - usually a daunting task in these days of take-out/fastfood. The cooking tips throughout the book and her glossary at the back include extremely helpful and often hard to find information which helps make wholefoods less intimidating and much tastier. This cookbook and Annemarie Colbin's cookbooks (The Natural Gourmet and Book of Wholemeals) are my constant kitchen references
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51 of 53 people found the following review helpful By Lisa Manske on September 18, 2004
Format: Paperback Verified Purchase
I agree with some other reviewers, that Cynthia Lair makes a good start but neglects many important whole foods such as yogurt, kefir, free-range beef, wild salmon, etc. The main dishes focus way too heavily on grains, with chicken being the only meat, and seldom, at that. There are some great recipes for adding more veggies to your diet. While the recipes aren't super easy, they're not very difficult, either. As far as the recipes being adapatable for babies, the only comments she makes are to puree some vegetables and grains during the cooking process and set them aside for baby. Most babies graduate from pureed foods in a matter of weeks and begin to prefer finger foods. Her information on why to breastfeed and avoid commercial baby foods and supplements is EXCELLENT, however.

For me, the best part of this book was the dessert section. I have an incurable sweet tooth (that I'm trying to cure). When I began eating whole foods, I cut WAY back on sweets, but I still crave a treat now and then. She gives excellent advice on how to convert your favorite dessert recipes to whole foods by substituting bananas, dates, honey, etc. for the sugar and whole-wheat flour for all-purpose flour. There are also quite a few whole-foods dessert recipes included like cake, cookies, brownies, etc.

The beginning of the book outlines good reasons for switching to whole foods. Unfortunately, she places too much trust in the "food pyramid" promoted by the USDA and encourages a low-fat diet. Many whole foods are naturally high in fat, full of vitamins, and intended to complement the whole foods that are naturally low in fat. She does write, however, that her book is only a starting point and each family needs to do their own research into the healthiest foods for their family.
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52 of 54 people found the following review helpful By A Customer on July 9, 1999
Format: Paperback
This book has some excellent recipies made with whole foods. I was able to get rid of all the additives, preservatives, etc, and make meals with truly wholesome ingredients and the recipes taste great. My whole family loves it when I make something from this book. Even has a section that profiles the not so common ingredients. Would highly recommend to anyone trying to "clean up" their eating act! One of the best things I've done for my family and our health/eating habits. A+++++
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25 of 28 people found the following review helpful By Midwest Book Review on September 5, 2000
Format: Paperback
Now in a newly revised and expanded edition, Cynthia Lair's Feeding The Whole Family: Whole Foods Recipes For Babies, Young Children And Their Parents continues to be one of the best "user friendly", family oriented guides to nutritious, delicious, meal-time cookbooks available today. From Whole Grain Baby Cereal, Sage and Rosemary Seitan Sandwiches, and Tempeh Tacos, to Mustard Green Salad with Tofu-Dill Dressing, Sweet Squash Corn Muffins, and Carrot Cake with Apricot Glaze, Feeding The Whole Family offers a wealth of recipes that are as fun to make in the kitchen as they are to consume at the family dining table!
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59 of 72 people found the following review helpful By A Customer on February 11, 2004
Format: Paperback Verified Purchase
This is a VEGETARIAN book with one recipe for chicken breast.
There is no milk, no eggs, no yogurt unless you want to count putting a dollop of yogurt on top of a bean burrito.
I researched what "whole foods" means and this book is NOT it.
This is a vegetarian SOY BEANS book.
She uses tofu, tempeh, soy milk, tamari, and shoyu ALOT!
The book starts out great telling me everything I wanted to hear about changing eating habits and how our diets need to be more whole foods, but then she has a recipe for imitation meat products made from "PROCESSED" wheat flour gluten. Please.....
And then she recommends you read the labels of the cereals in the store and pick a good one! There are no good ones! That's why I bought the book. Duh!
If you want to read about whole foods, read Nourishing Traditions book by Sally Fallon. I was just looking for kid-friendly recipes that uses grains, etc, and this wasn't it.
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15 of 16 people found the following review helpful By "mrsmonchichi" on July 19, 2000
Format: Paperback
This is so great - nutrition advice from breastfeeding to solids on up to grown-ups, tasty recipes, and a pretty good read. Awesome especially if you are short on time - all the recipes have a prep and cooking time estimation.
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13 of 14 people found the following review helpful By Don on May 16, 2003
Format: Paperback
I bought this cookbook after a friend brought leftover Asian Noodle Salad (p. 104) for her lunch one day and it smelled sooooo good. Went home and made it myself that very day. My husband always told me he didn't like leafy greens, beets, most squash, etc., but he has greeted every dish I've made from this book with ENTHUSIASM!! I've been using this cookbook for over a year now, practically daily. I no longer shy away from the bulk-food section of the grocery store, I love learning how to use lots of different grains and beans in YUMMY ways, and best of all our two very young children enjoy the dishes as well. Three cheers for Cynthia Lair!! PS. I've given away many copies of this book, and buy it for every pregnant woman I know.
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