| When we eat, we are not only feeding our bodies. Hopefully, we are feeding our minds and spirits as well.
Talk to Your Food! Intuitive Cooking for Mind, Body and Spirit New Age recording artist and creator of a music and meditation CD series for vibrational attunement, Dyan Garris is the author of the innovative cookbook, Voice of the Angels Cookbook - Talk To Your Food! - Intuitive Cooking. This is not just an ordinary cookbook. The artist calls it an adventure in opening one's creative centers. "Intuitive cooking is listening to your inner voice and hearing what your body wants to be fed," explains Garris. "Communicate with your food so that it can transform from raw ingredients into what nourishes you on every level. We all have the ability to create that which resonates for us in a complete, healthy way. It's vibrational attunement of mind, body and spirit using food, rather than sound frequency, as in my CD series.
"This does not necessarily translate into lettuce and tofu," she continues. "You learn to make what your body wants in a loving and delicious way. My goal is to teach people to feed not only the body, but the mind and spirit, as well. Turn ordinary food into something special. Talk to it!"
The cookbook is available at the author's website: http://www.voiceoftheangels.com/, where Garris posts an inspirational Daily Channeled Message. The cookbook includes twelve channeled messages, such as, "The Secret Recipe of Life," "Ode to Popcorn," and numerous "Intuitively Speaking" paragraphs.
The book comes with a warning: This is real food! A variety of original recipes are included, from sinfully rich "Love Bars," to "Healing Soup," easy fish recipes, and skillet suppers, incorporating enticing blends of colors and flavors. The author's Greek heritage shines through in such recipes as "Easy Baklava Roll-Ups."
"The concept of this cookbook is to raise the culinary experience to a more spiritual level. I want readers to feel what they cook and, on some level, communicate with their food," Garris says. "Cooking should be fun and inventive, not intimidating, with the end result being a creative exchange rather than a mundane task."
Garris learned to cook from her grandmother. "She didn't measure anything! I would ask, 'How much?' She replied, 'Some.'" This fueled Garris' curiosity about food preparation. Her family's restaurateur background allowed Garris to further develop her culinary skills. "I've been talking to my food for as long as I can remember!"
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