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Quinoa 365: The Everyday Superfood Paperback – April 15, 2010

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Editorial Reviews

About the Author

Patricia Green and Carolyn Hemming are sisters and are both passionate about healthy living. Patricia is a physically active mother of two, while Carolyn is busy balancing career and fitness goals. Both love exploring superfoods and new meal ideas.

Excerpt. © Reprinted by permission. All rights reserved.

Incorporating healthy alternatives into your everyday lifestyle is simple when you use quinoa. The versatility of this superfood makes it easy to bridge the gap between already-established eating habits and increasingly nutritious food choices.


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Product Details

  • Paperback: 192 pages
  • Publisher: Whitecap Books Ltd.; 1 edition (April 15, 2010)
  • Language: English
  • ISBN-10: 1552859940
  • ISBN-13: 978-1552859940
  • Product Dimensions: 7.9 x 0.8 x 9.9 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (70 customer reviews)
  • Amazon Best Sellers Rank: #217,866 in Books (See Top 100 in Books)

More About the Author

Sisters Patricia Green and Carolyn Hemming are bestselling authors of Quinoa 365: The Everyday Superfood and Quinoa Revolution. Their passion for quinoa has connected them with scientists, industry experts, quinoa growers and families in South America and of course, quinoa lovers everywhere! Their cookbooks are known for bridging the gap between traditional eating habits and healthier options, with easy to prepare recipes that are uncomplicated and full of flavor!

Searching for the best ways to maximize nutrition, increase energy, and to improve overall health and physical fitness is what led Patricia Green and Carolyn Hemming to write cookbooks. Having everything healthy and home made as children, from bread to cookies and yogurt, and the occasional store-bought seaweed chips, their mother taught them strictly to live by the 'food is medicine' principle. Today, Carolyn and Patricia are busy balancing family, career and fitness goals. Both avidly explore the use of superfoods and new meal ideas.

Passion is everything! We believe that you have to love what you do. We also believe that you have to be aware of and connected to where your foods are coming from. Patricia travelled to Bolivia in 2011 to meet quinoa growing families first hand. She visited the working families, quinoa processing operations and the growing fields.

The sisters constantly seek healthy foods and recipes that can provide the right amount of energy, nutrition and portability.

Green & Hemming's recipes have been featured in numerous newspapers, magazines, popular food blogs and on radio and television.

Customer Reviews

Most Helpful Customer Reviews

89 of 90 people found the following review helpful By Steven Peterson TOP 500 REVIEWERVINE VOICE on November 14, 2010
Format: Paperback Verified Purchase
Quinoa is rapidly becoming a favorite part of my menus. It is gluten free (making it friendly food for some of my friends who have gluten problems); it is a great protein source (the part of me that is interested in vegetarian recipes is always on the lookout for such foods); it is easily included in a variety of tasty recipes (one of the problems that I have encountered is that there are also some pretty bland quinoa recipes--why cook if the end result is healthy but not very tasty?). As the book says at the outset (Page 1): "Nutrient-packed quinoa has sparked the interest of the health-conscious, those seeking weight loss and those on high-protein diets." Note the nutrition table on page 2.

Quinoa is easy to prepare (somewhat like rice--water, quinoas, cook for awhile, let stand for a bit), although there are other ways of preparing it as well. A nice (albeit brief) feature of this book is an essay on quinoa and its history (pages 9-10).

Then, the recipes. Different chapters consider: breakfast; appetizers, sides, snacks, and salads; soups and stews; entrees--both meat and vegetarian; treats--such as cookies and muffins; desserts; baby food (I haven't seen too many cookbooks with this entry!).

Some sample recipes.

Ultimate Granola (with ingredients such as oats, almonds, pumpkin seeds, sunflower seeds, uncooked quinoa, sesame seeds, coconut, walnut pieces, maple syrup, vanilla extract, cinnamon, cranberries and raisins). Mix the nuts etc. Combine maple syrup and vanilla. Blend the two components well. Put on a baking dish and bake. Nice, tasty, and simple! Other breakfast dishes to illustrate: Quinoa pancakes; Quinoa hash browns; Light and fluffy eggs.

Appetizers, sides, snacks, and salads. Quinoa tabbouleh; Stuffed mushrooms.
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28 of 29 people found the following review helpful By M. J. Smith VINE VOICE on March 3, 2011
Format: Paperback
I was excited when I first picked up this cookbook - first, because the recipes distinguished between the various types of quinoa, second, because many of the recipes were very flexible. An example of the flexibility: the Easy Quinoa Temaki recipe calls for real or imitation crab, eggs or tofu. Net result: I can adjust for budget, vegetarians or vegans. Each recipe has icons identifying the recipe as gluten-free, child-friendly and/or vegetarian. The ingredient quantities are provided both in American and metric. The ingredient lists are clear and complete; the directions are easily understood and unambiguous; the photos are gorgeous.

So why not 5 stars? by trying to have the broadest appeal, the authors stretch quinoa in the breakfast and baking sections to uses that would appeal primarily to people eating gluten-free diets. Other recipes seem to use quinoa simply so they can be included in the book - like Mint and Green Pea Soup with a bit of quinoa flour.

But the positive aspects far outweigh the negatives ... and remember to modify the spices and ingredients to match your tastes and you'll have several new favorites plus a much better understanding of how to handle quinoa.
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55 of 61 people found the following review helpful By Jasmine Bradley on July 26, 2010
Format: Paperback
"Quinoa 365: The Everyday Superfood" is a quietly unassuming book that packs quite a punch. To say I was caught off guard by how much I enjoyed this book is an understatement. Every recipe I tried was a success. Authors Patricia Green and Carolyn Hemming provide you with an overall education on quinoa, along with exciting new ways to use this seed and truly bring it to life. The book is beautifully photographed, and a wide variety of recipes are included that show you how quinoa can be used as breakfast foods, snacks, salads, soups, in baking and for baby food.

To read my full review please visit [...]
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81 of 97 people found the following review helpful By S.Morisson on November 21, 2010
Format: Paperback
I originally bought this book for the beautiful presentation and fairly simple looking recipes.
Quinoa is something that rarely elicits much excitement in our household however after trying some very successful recipes in vegan cookbooks I wanted to expand my horizons and see what else could be achieved with quinoa.

The layout is clear and concise. The binding on the book is a pain in the .. though. I have to weigh down the pages with a mortar and even then it closes on itself. A cookbook should just stay open. Simple as that.

The recipes are rather bland and uninspiring to be honest, and some of them are just downright awful. The carrot spice muffins were thrown in the bin. Such a waste of ingredients. I will not bother with any of the baking recipes anymore unless I sub in all purpose.

The herbs and spices are limited to salt and pepper for the most part which is a shame as it just makes quinoa seem all that more uneventful.

Great idea for a book but it missed the mark on providing tasty ways to cook quinoa.
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18 of 22 people found the following review helpful By Laura W. on July 15, 2011
Format: Paperback
I just bought this book 2 days ago, and couldn't WAIT to get it home. I have been on a quest to improve the nutritional intake of our household, including my two small children. With only a few quinoa recipes in other recipe books, I was amazed to see where I would be able to use quinoa - pretty much everywhere and any meal in the day!

Unfortunately, my first two endeavors were not exactly winners. I chose baked goods because I'd already planned my main meals for the week, but was anxious to try *something*. I made the "Healthy Cookies" yesterday. From the moment I tried lifting them from the cookie sheet, they began to fall apart. These are VERY fragile cookies. After they had cooled, I carefully handed one to my 2-year-old at dinner time (who is used to getting healthy "treats" disguised under pseudonyms like "cookies" or "biscuits"). Most of it wound up crumbled on his tray, left for the disposal. Even after refrigeration, these cookies are just not substantial enough to be called a "cookie." Very disappointing.

Today I made the Breakfast Fruit and Oatmeal Bars. Unlike most "bar" recipes that are baked in a pan and cut into bars later, these are made more like "cookies" - either shaped into 1x2" "bars" before placing on the cookie sheet, or as round "cookies" on the sheet. Even with a littany of ingredients, I was still excited to sample the finished results. Again, like the cookie recipe from yesterday, these just do not "hold up." After a good attempt at eating his new "treat" at lunch today, my 2-year-old left me yet another pile of crumbles on his tray. Refrigeration did help some, but I still found them to be rather dry.

It's just not worth the effort to bake a powerhouse of nutrition "treat" only to have it crumble during the actual EATING.
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