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Eco Living Book Reviews

Eco Living Magazine presents:

Book and CD Reviews

Heart to Heart Parenting

By Robin Grille

ISBN: 9780733322983

Heart to Heart Parenting is a book on nurturing your child’s emotional intelligence from conception to school age. For anyone who enjoyed the expansion and wisdom of Parenting For a Peaceful World – this is the developmental sequel. Practical in application, but still with the historical context and psychological understanding that is characteristic of Robin Grille’s creations.

Raising your children can be the most fulfilling thing you ever do. But your children can also challenge you like no one else ever will. To make it through the sleepless nights and toddler tantrums, it is fundamental that you develop an understanding of what makes your child tick.

An empowering book for parents, Heart to Heart parenting is more than just a ‘how to’ book about raising happy and resilient children – it aims to help you create a deep and lasting relationship that is unique to you and your child. Using techniques that are based on connection rather than shaming, manipulation or punishment, Robin Grille introduces you to insightful and practical ways to benefit your child’s emotional wellbeing and development. Available from ABC Shops / Centres, selected bookstores and online at www.abcshop.com.au RRP $35.00

The River Runs Free – Exploring and Defending Tasmania’s Wilderness

By Geoff Law

ISBN: 9780670072453

Geoff Law first rafted the dangerously beautiful Franklin River on a whim. He was inexperienced and in a leaky raft, the weather was treacherous, and his travelling companion was someone he didn’t know and who hated the place. But that eventful trip drew him into the historic battle to save the Franklin from being dammed. It was a struggle that brought down a federal government, and one whose ecological reverberations, twenty-five years on, are more commanding than ever.

In The River Runs Free Geoff Law gives a lively and witty account of that flagship campaign, weaving it around stories of his wilderness travels. Drawn since childhood to wild places, he is an experienced solo bushwalker, one who can never resist a challenge. He writes powerfully about the connection between humans and landscape, the source of inspiration for his life’s work. Travel with him and you never know what’s coming next – but you’ll arrive exhilarated. RRP $32.95 www.penguin.com.au

The Conscious Cook

By Giselle Wilkinson

ISBN: 9781921221385

Giselle Wilkinson has been a social and environmental activist for over thirty years. Influenced by

early experiences of communal living and travel Education, Giselle realised earlier then most that choosing to live consciously is a powerful force for positive change. What better way to live consciously than in the kitchen? Her book takes us on a journey into the breadth of food-associated issues, helps us join the dots connecting the issues and demonstrates the complexity of sustainability and the simplicity of many of the actions involved in achieving it. Containing 50 delicious recipes covering an eclectic mix of ethnicities, ingredients and dishes, The Conscious Cook is completely different from other cookbooks. It looks at food, not only from the point of health and taste, but also through the lens of the global sustainability movement working to reduce our impact on our very stressed planet. The Conscious Cook raises awareness of the interconnections that link human health and wellbeing with that of the health of the planet. RRP $34.95 Order online at http://consciouscook.org/buy

Starsong

By Lia Scallon

The Sacred Language and melodies of Sirius channelled here through Lia are a beautiful healing gift for all. The sounds of ‘Starsong’ travel deep within to touch and heal the wounded child.

These sacred harmonics gently stir the soul, unlocking its secrets, reawakening it to recalling its true purpose. ‘The Sounds of Sirius’ are a gift to humanity at this time of great change. They come to assist us with the major shift in consciousness and to reconnect us with our true essence. Comforting, calming and deeply relaxing, ‘Starsong’ is a gentle and joyous celebration of life.

‘Starsong’ & ‘Song Of The Earth’ are companion CD’s, brought through from Spirit together. Although each individual ‘Sounds of Sirius’ recording works on many levels of the being, these two particular CDs, used together, have proven to be profound “Inner Child” therapy. Available at ABC Shops or from Lia www.soundsofsirius.com RRP $29.95

©Eco Living Magazine.

Eco Living Magazine

Midas Word

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Aphrodisiacs in Food

Eco Living Magazine presents:

Heading: Aphrodisiacs in Food

Yummy food Yummy love

With The Sacred Chef

Intro: Celebrating spring is very much about the birds and the bees, sowing seeds and enjoying the fecundity of nature. So what foods stimulate the arousal of life inside us by their essential chemical make-up and perhaps by their shape and form?

Eating well – beautiful organic food presented naturally, and eaten after some blood pumping exercise is the first step. Food tastes so much better when you have a healthy appetite for it. Don’t eat out of habit. Don’t eat the same boring thing every day. Don’t eat if you are not hungry. Food like love making is better when it is special.

Food is an essentially visual art medium, like painting it is an arrangement of form and colour on the plate. Glistening green spears of asparagus with a dollop of basil, macadamia nut and honey mayonnaise; freshly shucked oysters alive in their sea salty liquor; ripe red strawberries perfect in their natural state; a salad of warm artichoke hearts, goats cheese, fresh figs and baby spinach leaves; or a tangle of fettuccine slippery with extra virgin olive oil, cherry tomatoes, chilli and chunks of ocean trout. Each dish can be a moment of poetry, involving all the senses – what other art form do we literally consume. Let the smears on your serviette be a testament to the abundance of your life!

Food for fertility and a touch of “friskiness”

Zinc is one of the most important minerals to be aware of in relation to our libido and fertility levels. It helps maintain sperm count and levels of testosterone in men and in women; it is involved in a healthy menstrual cycle; it is vital for cell division during pregnancy. Zinc is also needed for the parts of our brains that activate our sense of appetite, taste and smell. Oysters are packed full of zinc, as are fish, green leafy vegetables, lean meats, nuts and pulses.

Organic veggies have higher levels of mineral content than those grown with chemical assistance. Why not grow your own organic veggies? Spend a weekend digging in a patch and readying the soil for sowing – you will be amazed when green things start sprouting and you will feel a quiet pride when you first serve the progeny of your garden to friends and family. The taste, (oh! the taste) will blow your mind. You get the complete package – exercise by honest toil to build appetite, pheromones from perspiration to attract the opposite sex, superior nutritional value from organic produce, and the best flesh for taste and colour.

Avocadoes were known as testicle fruit by the ancient folk in Central and South America. They are rich in phyto-chemicals and are linked to lowering cholesterol. Their creamy texture, gorgeous colour, (and reputation as an aphrodisiacal food), make them an ideal ingredient in dips, salads and wraps. Three quarters of the avocadoes, which we consume in Australia are of the Hass variety – with distinctive purple black skin and oval shape. Other varieties are the Shepard – green skin with golden buttery flesh ( and the only avocado not to turn brown once cut open), available from Feb to April; Reed – green skin when ripe, round shape, peaks in November; Sharwil – smaller pear shaped avocado with a rich nutty flavour; a winter/spring variety;  and the Wurtz – a smaller winter avocado grown in Queensland. Try spreading avocado, a good local honey and cracked black pepper on some lightly toasted sour dough rye bread for a delicious and nutritious start to the day.

Tropical fruits are pretty much sexy per se; things that like to grow and ripen under the sweaty equatorial sun. Biting into beautifully coloured fruits that explode in your mouth, and send streams of juice running down your chin are experiences to surrender to. Fresh pineapple slices are particularly like eating sunshine – and of course mango is the queen of the slippery fruit affair. These fruits are full of antioxidants, vitamin C and a diet rich in them can make you feel vital and youthful.

The following is an excerpt from Eat Pray Love by Elizabeth Gilbert

Penguin Books ISBN 9780143038412

Holy of Holies – Perfect Pizza in Italy

“Pizzeria da Michele is a small place with only two rooms and one non-stop oven. It’s about a fifteen minute walk from the train station in the rain, don’t even worry about it , just go. You need to get there fairly early in the day because sometimes they run out of dough, which will break your heart. By 1pm, the streets outside the pizzeria have become jammed with Neapolitans trying to get into the place, shoving for access like they’re trying to get space on a lifeboat. There’s not a menu. They have only two varieties of pizza here – regular and extra cheese. None of this new age southern Californian olives-and sun-dried tomato wannabe pizza twaddle. The dough, it takes me half my meal to figure out, tastes more like Indian nan than like any pizza dough I ever tried. It’s soft and chewy and yielding, but incredibly thin. I always thought we only had two choices in our lives when it came to pizza crusts- thin and crispy, or thick and doughy. How was I to have known there could be a crust in this world that was thin and doughy? Holy of holies! Thin, doughy, strong, gummy, yummy, chewy, salty pizza paradise. On top, there is a sweet tomato sauce that foams up all bubbly and creamy when it melts the fresh buffalo mozzarella, and the one sprig of basil in the middle of the whole deal somehow infuses the entire pizza with herbal radiance………”

Recipes from the Sacred Chef

A different kind of sexy is the feeling you get sliding a warmed spicy olive into your mouth.

Warmed Kalamata Olives in Infused Oil

Into a fry pan over a low heat, pour 2 tbspns of extra virgin olive, then chop up a lime & 6 cloves of garlic and a piece of ginger, a sprig of rosemary, a cinnamon quill and add this to the warming oil, before adding in 3 cups of Kalamata olives. Stir through for 5 minutes and add salt & pepper to taste. Serve on a platter.

Salted fresh pineapple is a great way to serve the tangy flavor sensation of fresh ripe pineapple.

Choose a ripe pineapple by its aroma, if you can find one that has not been too dulled by refrigeration, cut it up into bite sized pieces and lightly salt with a special sea salt freshly ground down in your mortar and pestle. Accompanied by a fresh lime soda or a cold beer — and heaven is right there on that tropical island inside your taste buds.

Fresh Asparagus Spears dipped in Basil, Macadamia Nut & Honey Mayonnaise

Whole free range egg or egg yolk mayonnaise with a teaspoon of Dijon mustard

Ingredients

3 Tsp honey

1 Tbsp white wine vinegar

1 Tbsp fresh lime juice

1 cup fresh basil leaves torn

½ cup roasted macadamia nuts

1 ½ cups extra virgin olive oil drizzled in slowly.

Freshly ground black pepper & sea salt to taste.

Method:

Whizz it by hand or in the blender adding in your oil slowly as you go. Lightly steam or blanch your asparagus spears and serve accompanied by your tangy mayonnaise.

Warm Salad of Artichoke Hearts, Fresh Figs, Goats Cheese and Spinach Leaf Salad

Ingredients:

4 Globe Artichokes Steamed Peeled and halved

3 Figs sliced lengthwise into quarters

120g fresh goat’s cheese served at room temperature

1 cup chopped fresh parsley

3 cups baby spinach leaves

3 Romano tomatoes sliced lengthwise into quarters

Dressing – ½ cup extra virgin olive oil

1 Tbsp balsamic vinegar

1 Tbsp lemon juice

Sea salt & black pepper to taste.

Method:

Begin with the warm artichoke hearts and cover them with dressing before gently arrange dobs of the goats cheese amid the figs, tomatoes, parsley and spinach leaves on a platter and lightly toss before serving.

©Eco Living Magazine.

Eco Living Magazine

Midas Word

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