DHARMA FEAST COOKBOOK: Recipes for a Fresh Start by Theresa RogersDHARMA FEAST COOKBOOK: Recipes for a Fresh Start by Theresa Rogers

DHARMA FEAST COOKBOOK: Recipes for a Fresh Start

byTheresa Rogers, Tika Altemöller

Paperback | February 15, 2012

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Who can doubt that Americans are in the midst of a health crisis? We are plagued with rampant obesity & epidemic diabetes, along with allergies, arthritis & cancer-all of which are linked to food intake & diet. At the same time, our media & food industries intensify our junk food obsession, & sanctify the "time-saving,” highly processed foods or take-out menus that are fast becoming the norm for family meals. It is now possible for busy moms to buy frozen, individually wrapped, peanut butter & jelly sandwiches for kids' lunchboxes!Dharma Feast Cookbook supports the critical need for wellness & healing through food . . . for gently & effectively transitioning to a healthier lifestyle . . . and for providing a sane, natural way to diet. These 200+ recipes are nutritious, delicious, time-efficient & easy to prepare, even for beginners who might need coaching in how to make a meal from scratch. Unlike many cookbooks that advocate one system, these tested recipes are drawn from a variety of food cultures-including vegetarian, vegan, macrobiotic, gluten-free, raw & juice-based. In all, this book makes use of readily-available, fresher & less-processed ingredients. From sumptuous breakfast alternatives, like Papaya Pudding Smoothie; to summer picnic lunches that might include Potato, Beet and Cabbage Salad; to tried and true winter soups, like German Hokkaido Pumpkin; to hearty daily entrees of Soba Noodles with Asian Sauce; to special occasions menus . . . from India, France or Japan; to desserts of Lemon Sorbet and Cardamom Shortbread . . . this cookbook has it all. As it encourages slowing down, learning about food, preparing it properly, and eating it consciously, Dharma Feast Cookbook helps cooks (& their families & guests) to take a giant step forward in self-esteem and self-understanding. Allowing better care of ourselves, we model for our children and others a relationship with food and life itself that is an expression of beauty and sanity. Dharma Feast is so much more than a cookbook. It is also a Transitional Plan, in three stages, for gently and enjoyably reorienting our diets from "toxic” to life-supporting. This is not gourmet food, but elegant food. And despite its appeal of back to nature, the recipes are chosen for people with busy lives. The book is conveniently Indexed, and contains gorgeous black and white photos.
Title:DHARMA FEAST COOKBOOK: Recipes for a Fresh StartFormat:PaperbackDimensions:320 pages, 9.25 × 8.5 × 0.5 inPublished:February 15, 2012Publisher:Kalindi PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1935826212

ISBN - 13:9781935826217

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Read from the Book

Indian Zucchini A few years ago my friend's mother from Pakistan was visiting. When asked if she'd be willing to spend the day in the kitchen teaching some of her favorite recipes, she happily agreed. Grinding cardamom and cumin, chopping garlic and ginger, laughing in the midst of steaming pots and pans, and having cool lemonade, it was a transmission of Indian/Pakistani cooking that left its mark on our hearts. This recipe is a very easy, delicious, and colorful addition to an Indian dinner (or any kind of dinner). Of all the recipes she taught us that day, this recipe stood out and is now one of our standards.Serves 43 tablespoon safflower oil1½-inch piece of ginger, peeled and finely minced1 teaspoon cumin seeds1/8 teaspoon red pepper flakes5 small cloves garlic, peeled and finely minced4 medium zucchini, cut lengthwise into quarters and then sliced2 tablespoons water ½ teaspoon turmeric2 roma tomatoes, diced in small dices (about ¼-inch cubes)½ teaspoon sea salt to taste and depending on type of salt usedHeat the oil in the skillet on medium to high heat. Add the ginger and sauté for 30 seconds. Add cumin seeds and pepper flakes and sauté on medium heat for 30 seconds. Make sure to not burn the cumin seeds. Add the minced garlic. Sauté for another 30 seconds. Turn up the heat and add the zucchini, water, and turmeric. Stir and sauté on medium-high heat for 3 minutes. Then add the tomatoes. Sauté for another 2 minutes. Add salt. Vegetables should be slightly firm and already tender but not too soft. Serve hot.Baked Portabella Mushrooms If you need a new vegetable idea after having broccoli, cabbage and carrots all in the same week, baked Portobello mushrooms might be the way to go. In this recipe, the balsamic marinade that you brush on before you bake them gives a distinctly festive flavor. Serves 44 Portabella mushroomsolive oilBalsamic glaze 2 tablespoons olive oil2 teaspoons balsamic vinegar2 cloves garlic, peeled and squeezed1 teaspoon honey1 teaspoon Dijon mustard¾ teaspoon salt¼ teaspoon black pepper2 tablespoons olive oilPreheat oven to 400°F. Quickly rinse mushrooms and dry off with a paper towel. Coat baking sheet with olive oil. Place mushrooms on baking sheet.To make glaze, combine ingredients except olive oil. Drizzle in olive, whisking to form an emulsion. Brush on mushrooms.Bake 1 hour

Editorial Reviews

In these times of increasing obesity it is important to offer guidance towards a healthy diet, and especially helpful to find it paired with wholesome recipes that are delicious and easy to make.-Richard M Nestrud, MD;Fellow, American Academy of Pediatrics