The Sacred Kitchen: Higher-Consciousness Cooking for Health and Wholeness

by Robin Robertson, Jon Robertson

This book celebrates the everyday act of cooking as a sacred, life-giving activity and reclaims the kitchen as a temple in the home. Its recipes and sample menus are organized by theme and interspersed among chapters that include tips on using feng shui to supercharge kitchen space, learning to work with the chi (life force) in foods, and incorporating cross-cultural celebrations into mealtimes to bring friends and family closer together. Readers will learn how serving guests can be a part of fulfilling their dharma, why washing dishes is actually a form of yoga, and how to use chopping vegetables as a technique for relaxation. They'll also learn how to create and serve a host of mouthwatering and enlightening dishes, from Jade Ecstasy Soup to Summer Solstice Salad to Create Your Own Reality Sundaes.

Genres: Cookbooks, Food, Spirituality, Cooking

222 pages, Paperback

First published May 1, 1999

About the author

An experienced chef and consultant, Robin Robertson worked for many years in restaurants and catering in northeastern Pennsylvania and Charleston, South Carolina before she began writing cookbooks. In 1988, she left the restaurant business and became vegan for ethical reasons. She then rededicated her life to writing and teaching gourmet vegan cooking.

Over the years, she has fine-tuned her plant-based diet into an eclectic and healthful cooking style which she thinks of as a creative adventure with an emphasis on the vibrant flavors of global cuisines and fresh ingredients.

The author of more than 20 cookbooks, including the bestselling Vegan Planet, 1,000 Vegan Recipes, Vegan Fire and Spice, Vegan on the Cheap, and Quick-Fix Vegan, Robin also writes “The Global Vegan” column for VegNews Magazine and was a contributing editor and columnist for Vegetarian Times. She has also written for Cooking Light, Natural Health, Better Nutrition, Restaurant Business, and other magazines.

Robin Robertson has the professional experience in classic, contemporary, international cuisines to show you how to use plant-based ingredients to make the family favorites you grew up with and learn the secrets of exotic international cuisines, too.

Robin lives in Virginia’s Shenandoah Valley with her husband Jon and their cats Gary and Mitzi.

Source: http://robinrobertson.com/about-me/

Reviews

[lisa z · Rating 5 out of 5]

when i was growing up my mom cooked for us every single night, except for on sundays we had lunch because of church. we dined out possibly three times in my shaky memory and these were always traveling friends of my dads treating us. we had dinner at the table every night and my dad would rant on about the bible or politics, we would inevitably get scolded for some short coming, i loved it. my mom hated cooking it was always the most stressful time of the day for her, she hated our discussions she just wanted us to be a "normal" family that talked about all the fun events in our days. npr blaring in the background, her yelling out commands about homework or setting the table properly. this disease came to me when my kids were very small and i had perfect meals in mind for us to enjoy over stimulating conversations. this book helped me understand the importance of preparing food for people you love, not the final outcome but pouring yourself into the labor of preparing healthful healing food.

[Simon · Rating 2 out of 5]

I am not the target audience. I read it from cover to cover, and I do think there will be people that might appreciate it. Essentially it stresses that one should be mindful when preparing and consuming food. I like to cook, am not half-bad at it if I do say so myself, and enjoy good food when I get it (and I get it pretty often, thanks to my talented wife, who really likes to cook, and is really, really good at it). But on those days when nothing else is available, I am perfectly happy with McDonald's fries. Even on days when something else is available. In fact, I think I will go get some right now.

[Barbara · Rating 4 out of 5]

This was a second read for me. It's a great book for reconsidering and/or realigining consciousness around cooking and the kitchen. It's more of a book of "wisdom and traditions" than cookbook, although this time through I tried more of the recipes and spent more time with those sections. I especially enjoyed the quotes that appear on the side bars in each chapter.

[Elaine Mccracken]

Couldn't get into it. I realize the title is "Sacred" Kitchen, but I was hoping for something a little more generic. Had a little too much spiritual talk/language/concepts for me.