Feed Your Soul: A Cookbook That Nourishes Body Mind And Spirit - Softcover

Fowler, George

Softcover

ISBN 10: 0671891006 ISBN 13: 9780671891008

Publisher: Atria, 1994

Synopsis

Feed Your Soul is a celebration of the simple art of cooking that goes beyond the realm of the traditional cookbook. Focusing on fresh whole foods and delectable low-fat, healthful dishes from around the world, it serves up daily reflections and meditations that will inspire and enlighten you. This fresh, imaginative and unpretentious approach to cooking and eating celebrates our connection to the earth with such delicious recipes as:
-- Spicy Red and Black Bean Tortilla Pie
-- Szechuan Stir-Fry with Fresh Asparagus and Sweet Gold Pepper
-- Blue Corn-Pecan Pancakes with Cranberry-Maple Sauce
-- Calypso Soup
-- Whole Grain Macaroni and Cheese with Mushrooms, Broccoli and Red Bell Peppers

For authors George Fowler and Jeff Lehr, the kitchen is a place where we can become more aware of ourselves and the world around us, where we can nourish ourselves and others, both in body and in spirit.

About this title

About the Author:

George Fowler was a writer, lecturer and teacher who specialized in spiritual growth. A former Trappist Monk and priest for over two decades and holder of several advanced academic degrees, Fowler applied his expertise to helping people realize their potential for fulfillment and inner growth within their individual belief systems. After marrying a nun and reluctantly leaving organized religion, Fowler worked fifteen years for the defense industry, first counseling Vietnam returnees and later designing nuclear weapons security. His work as a radio commentator, syndicated columnist and lecturer focused on self-empowerment and meditation. Fowler also founded and directed the National Foundation for Healing Religious Abuse. He died at the age of 71 in January 2000.

Jeff Lehr is a consultant, writer, food stylist and recipe developer whose career has been inspired by a keen interest in food, nutrition and health that spans over 23 years. After earning a Graduate Chef degree in 1979 with Japanese Master Chef Hiroshi Hayashi at The Seventh Inn in Boston, he helped open LaMontagne, Memphis' first full-service natural foods restaurant, where he served as chef for ten years. His cooking classes for Squash Blossom Market and regional health care facilities helped many people make the transition to healthy eating habits. Lehr and his associates have provided consumer education, food styling and marketing support services since 1990.

Excerpt. © Reprinted by permission. All rights reserved.:

A quote from George: "Whenever you are most eager to perserve your power is exactly when you most often give it away. In anxiety to look good, to gain approval, to avoid conflict which might harm you, you will find yourself trading off your integrity, your honesty, your strength, your composure, your independence. In so far as you understand and experience who and what you Are, on the contrary, you find yourself relaxing, able to stand firm with an infinitely gentle sweetness, and never again, like the man in the ancient Bible tale, selling your birthright for a simple pot of porrige."

A popular recipe:

Millet Griddlecakes (or Pilaf) with Mushroom-Garlic Sauce

Griddlecakes are based on the same principle as polenta, but use a whole grain, rather than meal.When cooked with a bit more water than used for dry, fluffy grain, and stirred a bit, many grains will chill in a solid form which may be sliced and pan-fried with delicious results. Another excellent reason to always cook a bit more grain than needed for today's meal.

Millet is a small, round, yellow grain used as a staple food in Africa and China for thousands of years.Gluten-free, it is higher in protein, iron and B vitamins than most common grains, and seems to provide a balancing, stabilizing influence. Though it may be cooked plain or with fruit, chopped onions are my favorite seasoning. Use the smaller amount of water if you want to serve it as a pilaf-like side dish.

1 cup millet, rinsed and drained
1/4 tsp sea salt
2-2 1/2 cups water or stock (less for pilaf, more for griddlecakes)
1 small onion, diced (about 1 cup)
olive oil or ghee (see p. 70) for pan-frying
1 1/2-2 cups Mushroom-garlic sauce (see below)

Dry-roast in a heavy-bottomed saucepan over medium-high heat, stirring constantly until it emits a nutty, fragrant smell. Add salt and water or stock and raise heat to high.

While waiting for liquid to come to a boil, dice the onion and add; when liquid boils, reduce heat to very low and cover; simmer 25-30 minutes, or until water is absorbed. Check for doneness (see p.75), fluff with a fork and allow to rest.

Serve as is with sauce for pilaf.For griddlecakes, stir well, allow to cool slightly and spread into a square or rectangular container, smoothing the top before refrigerating. When chilled at least 1-2 hours,invert onto a cutting board and cut into rectangular or triangular slices. Pan-fry on an oiled or buttered cast iron or non-stick skillet until lightly browned on each side. Serve while hot with sauce. Garnish with chopped scallions.

Variation: To get the most variety from a single batch of millet, cook with the smaller amount of water and serve some as a pilaf with Roasted Sesame Condiment (p. 124); before the leftovers cool, add a bit more water and stir well to create a very thick mashed potato-like texture; then refrigerate for use as griddlecakes another day.

Yield : 31/2 cups, or 4-6 servings of pilaf or griddlecakes

Mushroom-Garlic Sauce

Shiitake mushrooms have been used in the folk medicine of China for thousands of years. Modern research has verified that they contain substances which combat virally-induced diseases and rapidly lower blood cholesterol levels. The taste is very distinctive. The texture of rehydrated, dried mushrooms are different than fresh; try both to see which you favor. This sauce is versatile; use it with burgers of any kind, felafel or pan-fried tofu, baked or mashed potatoes, natural meat or poultry.

1 TB olive oil or butter
8 ounces fresh shiitake mushrooms, sliced 1/4" thick
-or-
1 cup (1 1/2 ounces)dried mushrooms, reconstituted according to package directions.
1 TB minced fresh garlic (about 4-6 cloves)
1 1/2 cups water or stock (liquid used to soak dried mushrooms works well)
1 TB naturally-brewed soy sauce or 1/2 teaspoon sea salt
3 TB whole wheat pastry, spelt or kamut flour
1/4 cup cold water
salt (or soy sauce) and pepper to taste

1. Heat oil in a small saucepan over medium heat; add sliced mushrooms and saute 2-3 minutes. Add garlic, stir well and saute 1-2 minutes more. Do not let garlic brown. Add water or stock and soy sauce; bring to a boil; reduce heat to low and simmer 5 minutes.

2.Combine spelt flour and cold water in a small bowl, stirring to blend well. Bring mushrooms and liquid to a boil and add flour-water mixture, stirring continuously until sauce is smooth. Reduce heat to low and simmer 5 minutes, uncovered, stirring occasionally. Adjust seasonings to taste.

Variation: For low-fat version, omit oil or butter and simmer mushrooms and garlic in water or stock.You may also substitute fresh brown or button mushrooms for the fresh shiitakes.

yields 2 cups, or 6 {1/3 cup} portions

About this edition

• Publisher: Atria
• Publication date: 1994
• ISBN 10: 0671891006
• ISBN 13: 9780671891008
• Binding: Paperback
• Number of pages: 160