- Paperback: 279 pages
- Publisher: Moon Smile Press; 2 edition (January 1, 1998)
- Language: English
- ISBN-10: 0966034619
- ISBN-13: 978-0966034615
- Product Dimensions: 7.2 x 0.8 x 10.2 inches
- Shipping Weight: 1.4 pounds (View shipping rates and policies)
- Average Customer Review: 31 customer reviews
- Amazon Best Sellers Rank: #1,436,477 in Books (See Top 100 in Books)
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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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(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.
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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. An excellent point.
This book is a good addition to your library of whole foods cookbooks, but please don't let it be your only one. In addition, I recommend "Whole Foods for the Whole Family," "Nourishing Traditions," and "The Maker's Diet."
The only difficulty I found is in finding some of the more exotic ingredients; I wish she would list substitutes. I live in Austin, a wonderful place for finding anything vegan/organic/generally-out-there-stuff and even I can't seem to find brown rice vinegar! I've checked Central Market, Whole Foods, and Natural Grocers...they're stumped. I guess I'll have to settle for the white rice variety.