Sunday, October 2, 2016

Get "Recipes For Life" This October

October is National Cook Book Month and (MANA) has just the book to celebration this annual event. Recipes for Life by Cindy Nicholls is more than just a cookbook. This book not only has recipes but also adds a dash of motivation and a pinch of encouragement on every page. Recipes for Life provides "physical food" for its readers, but it also has "positive inner food for thought and guidelines to help feed-stimulate the body, mind and spirit," according to Ms. Nicholls.

The first part of the book has basic recipes and the "how to" of buying, storing, and cooking foods, basic kitchen tools and food safety rules to start cooking and eating healthier. Recipes range from hot chicken dip and hummus appetizers; to cheesy garlic bread, to Portuguese Soup. Ms. Nicholls describes the second part of this book as having "Spiritual-inner food ideas for healthier thoughts, less stress, and positive growth. 

As Ms. Nicholls says in her book: "It is time to get many of our bodies and minds healthy again by taking responsibility for ourselves by becoming more educated about our bodies and our lives and taking action to improve on it. The body-mind-spirit is a trinity that works together. We have separated them long enough. We need to get back to our basic life principles if more of us are to have health bodies and minds and environments, again."

What's the value of tantalizing recipes if you do not know how to live a healthy lifestyle? This is the most extensive books for cooks and for those who say they don't' cook but secretly wish they knew how to do so. This "mother of all cook books" gives information to make sure every cook can live to appreciate and enjoy every meal and, most importunely, experience the joy of life! 

Check out this recipe for "Corn Pudding":

Preparation time: 60 minutes
Numbers of servings: 8

1½  cup milk
1½ Tablespoon flour
1½ Tablespoon butter
1½ Tablespoon sugar
2 eggs
1-3/4 to 2½ cup of corn kernels*
*I prefer to use fresh corn cut off the cob or frozen corn-thawed, can also use drained canned corn.

1. Heat milk and butter until butter is melted

2. In a large bowl, beat eggs slightly then gradually stir in milk by adding a little at a time to prevent eggs from curdling, then add the remaining ingredients.

3. Pour into greased 1½ quart casserole. 

4. Bake in preheated 350-degree oven.

6. Bake 30-45 minutes, depending on depth of dish or until firm.

To find out more about Recipes for Life by Cindy Nicholls, preview the cook book here: 

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