Essential Eating Sprouted Baking

Overview

An alternative to white, refined flour and other hard-to-digest baking ingredients

Featuring appetizing baked goods ranging from sunrise pancakes to maple banana muffins and cinnamon animal crackers to brownie pie, this cookbook is full of tasty treats made from sprouted flour. An alternative to traditional flours, the sprouted variety is assimilated into the body as a vegetable rather than a starch and is more easily digested. These easy-to-use recipes using sprouted flour open up an entirely new avenue of cuisine for both those suffering with wheat and other grain sensitivities and those who simply want to eat better.

Reviews

"Refreshingly, Essential Eating The Digestible Diet is not just a repackaging of what already doesn't work in the diets of today." —Ozgen Dogan, M.D., F.A.C.C.

"A wonderful guide to permanent weight loss with no gimmicks." —Deepak Chopra, author, Grow Younger Live Longer, on Essential Eating The Digestible Diet

"If you enjoy life and your health, Essential Eating The Digestible Diet, is well essential." —C. Norman Shealy, MD, PhD, author, Life Beyond 100 on Essential Eating The Digestible Diet

"This book is to dieting what Apple's iPod was to music—revolutionary!" —Matthew Kelly, author, The Dream Manager on Essential Eating the Digestible Diet

"For those seeking to improve their diet, Essential Eating: A Cookbook is a common sense approach to eating that focuses on maximizing your health and minimizing your risk of disease." —Martin S. Karpeh, MD, FACS, gastric and mixed tumor surgeon, Memorial Sloan-Kettering Cancer Center, on Essential Eating: A Cookbook

Author Biography

Janie Quinn is an organic whole foods educator, a chef, an environmental consultant, and the author of Essential Eating: A Cookbook, Essential Eating The Digestible Diet, and Essential Environments: Discover How to Create Healthy Living Spaces. She lives in Waverly, Pennsylvania.