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We are so excited to announce the first ever Body Ecology Living Cookbook, Deliciously Healing Foods For a Happier Healthier World.
The best-kept secret to creating delicious meals is to prepare them with a heart of gratitude. When you cook and share food with gratitude, the food “feels” your energy and responds in a loving and caring way. This is the true meaning of the saying “food is medicine”. Entering the kitchen to prepare a meal while holding the intention of love and gratitude for healthy food creates a meal that is that much more flavorful and nourishing. The Body Ecology Diet foods have the amazing power to build your immune system and truly nurture your body and your soul.
The Body Ecology Living Cookbook gives you:
Here is a recipe from my new cookbook available now! Over 250 sugar-free, gluten-free Body Ecology friendly recipes including smoothies, brunch, soups, dressings and dips, quick-and easy meals, desserts, and much more!
There are more than 250 tasty recipes in The Body Ecology Living Cookbook designed to support your body's inner ecology. Donna's new cookbook has received rave reviews for making healthy food taste delicious.
A whole new world of exciting flavors will open up for you and your family when you explore recipes for the four Body Ecology grain-like seeds: millet, quinoa, buckwheat, and amaranth. You may be used to eating a lot of wheat and rice, as well as breads and cereals, but if you try our recipes with an open mind your cravings for these “common” breads and grains will diminish and then totally disappear. Try to eat a meal with these grain-like seeds (with vegetables, of course!) at least once a day. When soaked and then cooked with herbs, vegetables, and seasonings, these healing grains become even more flavorful.
As a rule, soaking these grains in water for 8 hours before cooking is a must to remove the phytic acid. Doing so makes them easier to digest. Be sure to wash them well: quinoa has a bitter outer coating, and millet tends to carry a lot of “dirt.” Use a very fine mesh strainer (particularly for amaranth and quinoa), and rinse these seeds under running water for a couple of minutes before cooking. The basic water-to-grain/seed ratio is 2 to 1 for quinoa and buckwheat, although it can vary according to taste, recipe, and method of cooking (e.g., pressure cooker). A 3 to 1 ratio of water-to-grain/seed is better for amaranth and millet.
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