CONVERSIONS AND EQUIVALENTS261INDEX269
This book is the result of a team effort. You can help us in our constant attempts to improve the book by sending us your feedback. Mail may be sent in care of the publisher.We also want to express our heartfelt appreciation of the many people who have already contributed in some way to the production of Cooking for Consciousness.
Special thanks to:Anneshvari (Andrea Carmen), who used her creative talent to illustrate this book;lody Wright (Devi Nistha), our second wind, for super-human efforts, including taking responsibility for the layout and production;Laurie Ann Raspberry (Syama), for the inspiration and the long hours at the layout table, which made it possible to meet our deadline;Terry Twombly, who helped us with typing, recipe testing and moral support during the middle years of the project;Michael Beeson, who prodded us along in the beginning and helped write it section or two;Our son Joshua, for being an angel and giving us space to finish this incredible undertaking;Kate, for all the help with testing recipes;The beautiful person who kept the only copy of the original manuscript for two months (after we lost it hitchhiking) and finally figured out who we were andreturned it to us;Dr. Anthony Fink, Assistant Professor of Chemistry at UCSC, who read the second-to-the-last draft of the Nutrition section and pointed out the errors in it.,Kamala, who was supportive when we needed it most, and read. and criticized the entire manuscript;Jinaneshvarand Mahesh, who also read and commented on the manuscript;Evelyn, who spent long hours typesetting;Dianaii, who provided a crucial bit of last-minute inspiration;Terry of Book People for his advice;The staff of Ananda Marga PublicationPrakash, Malati, Priya Devi, Gomati, Tapasvini, Larry Mills, Mike, layantha Kumar, Shakti Deva, Jane and Arun, who all helped in their own ways.Thanks also to everyone who helped test recipes, and to all our friends who, for four long years, believed in us (or at least didn't laugh too loudly at us) while westruggled to produce this book.Lastly, but most important of all, our humble thanks to Shrii Shrii Anandamurtiii and his hard-working helpers, especially Acarya Yatiishvarananda Avadhutaji,Acarya Jagedevaji, and Virnalananclaji for guiding us on the path of meditation, helping us learn to love unconditionally, and inspiring us to let our energies beutilized in the creation of this book. joy and Kendall (Ghanashyam)
Preparing good tasting, nutritious natural food is easy and fun. All that's necessary are a few basic skills, the right ingredients, and alittle bit of time. In order to help you discover your own unique way of cooking and living, we have gathered together some of therecipes and techniques which have evolved in our kitchens, and compiled information about food, nutrition, diet systems, herbs andmany other topics.Cooking for Consciousness
is based on the practical experience of several natural food cooks. It is designed to introduce thebeginning cook to the joy of natural food cookery as well as to provide the experienced cook with new and interesting approaches tothe preparation of healthful, delicious foods.An attempt has been made to present both the recipes and the general information in a form that encourages and assists explorationand experimentation. We have also provided
comprehensive treatment of many specific points which are of importance to everyonewho is interested in learning how to purchase, prepare and enjoy natural foods.In the discussions of nutrition, digestion, cooking techniques and other subjects, we have tried to limit ourselves to providinginformation that can be used by each individual in his or her personal decisions about food. However, the general focus and tone of the book do reflect the attitudes and beliefs of the authors. Pure and simple natural foods, love, and nutritionally sound methods of preparation are emphasized throughout the book.2page3.tif Here are some notes on the organization and contents of the book:- The recipes are organized into sections according to the main ingredients (FRUITS, GRAINS AND CEREALS, MILK PRODUCTS)
or the type of recipe (SALADS AND SALAD DRESSINGS, MAIN DISHES
The arrangement of recipe sections tends to go from the simple and essential foods (FRUITS and VEGETABLES)
to the morecomplex (SAUCES AND GRAVIES and DESSERTS),
ending with HERBS AND SPICES and CANNING AND PRESERVING.
is located in the very back of the book.
Each section begins with a detailed Table of Contents
to help make the finding of a favorite recipe as easy as possible.