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Lair - Feeding the whole family: cooking with whole foods: more than 200 recipes for feeding babies, young children, and their parents

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Feeding the whole family: cooking with whole foods: more than 200 recipes for feeding babies, young children, and their parents: summary, description and annotation

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For nearly 15 years, Cynthia Lairs iconic cookbook Feeding the Whole Family has been the source for parents who want to cook one healthy meal for the entire family, including babies. Feeding the Whole Family starts with the basics of creating a whole foods diet, from understanding grains and beans to determining what meats are acceptable to eat. Lair then applies these lessons to cooking for young children and babies aged six months and older. In each recipe, Lair offers special instruction on how to adapt it so that younger children can enjoy the dish while parents can eat a more complicated version. All recipes utilize easy-to-find ingredients, are simple to follow, and will be enjoyable for both child and parent. With a new foreword by Mothering magazines editor and founder Peggy OMara, Feeding the Whole Family is a necessary staple for all families.

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Feeding the whole family cooking with whole foods more than 200 recipes for feeding babies young children and their parents - photo 1
Feeding the whole family cooking with whole foods more than 200 recipes for feeding babies young children and their parents - photo 2Copyright 2016 by Cynthia Lair All rights reserved No portion of this book may - photo 3
Copyright 2016 by Cynthia Lair All rights reserved No portion of this book may - photo 4Copyright 2016 by Cynthia Lair All rights reserved No portion of this book may - photo 5

Copyright 2016 by Cynthia Lair

All rights reserved. No portion of this book may be reproduced or utilized in any form, or by any electronic, mechanical, or other means, without the prior written permission of the publisher.

First edition: LuraMedia, Inc., 1994

Second edition: Moon Smile Press, 1997

Third edition: Sasquatch Books, 2008

Published by Sasquatch Books

Editor: Susan Roxborough

Production editor: Emma Reh

Photographs: Michael Kartes

Trade Paperback design and illustrations: Joyce Hwang

Food styling: Danielle Kartes

Copyeditor: Michelle Hope Anderson

Library of Congress Cataloging-in-Publication Data is available.

Ebook ISBN9781632170606

Trade Paperback ISBN9781632170590

Sasquatch Books

1904 Third Avenue, Suite 710

Seattle, WA 98101

(206) 467-4300

www.sasquatchbooks.com

The information in this book has been prepared thoughtfully and carefully. It is not intended to be diagnostic or prescriptive. Those who read the book are encouraged to use their own good judgment and to consult with their chosen health practitioner when planning their familys diet.

v4.1

To Michael and Grace - photo 6To Michael and Grace contents - photo 7

To Michael and Grace

contents - photo 8contents - photo 9
contents

Feeding the whole family cooking with whole foods more than 200 recipes for feeding babies young children and their parents - photo 10recipe list - photo 11

recipe list - photo 12recipe list bustling breakfasts fresh-baked brea - photo 13
recipe list

bustling breakfasts fresh-baked breads muffins lively lunch boxes - photo 14bustling breakfasts fresh-baked breads muffins lively lunch boxes - photo 15

bustling breakfasts

fresh-baked breads & muffins

lively lunch boxes

HOMEMADE DELI SALADS

WRAPS, ROLLS, SPREADS & SANDWICHES

soothing soups

vivacious vegetables

substantial suppers

VEGETARIAN DISHES

EGG, FISH, CHICKEN & BEEF DISHES

simple sweet desserts

COOKIES

FRUITS, NUTS & PIES

CAKES & TOPPINGS

FROZEN TREATS

daily drinks & brews

refreshing relishes & convenient condiments

kitchen remedies for children

foreword - photo 16foreword In my role as fellowship director at the U - photo 17
foreword

In my role as fellowship director at the University of Arizona Center for - photo 18In my role as fellowship director at the University of Arizona Center for - photo 19

In my role as fellowship director at the University of Arizona Center for Integrative Medicine, I am responsible for teaching physicians, advanced nurse practitioners, and physician assistants about the many topics that encompass integrative medicine. Nutrition is one of the most important topics, not only because of its enormous impact on health, but because, paradoxically, physicians receive almost no education on practical nutrition during medical training. When I had the pleasure of reading Cynthia Lairs material in 2014, I knew that she had an important message to share with our fellows that could help fill this educational gap. In her roles as the founder of Bastyr Universitys Bachelor of Science in Nutrition and Culinary Arts program and as assistant professor for the School of Nutrition and Exercise Science at Bastyr University, she has perfected her teaching approach to engage the adult learner in both the science and creative pleasure of preparing healthy foods.

As a nutrition scientist, she has had to stay abreast of the rapidly evolving research in nutrition science. During her standing-room-only talk on fermented foods at the University of Arizona Center for Integrative Medicines 2015 Nutrition and Health Conference, it was apparent that she had tapped into a topic of great interest and relevance to the assembled crowd of health-care professionals. Cynthias ability to provide up-to-date scientific knowledge while confidently demystifying meal planning and preparation is rare indeed. In this fourth edition of Feeding the Whole Family, Cynthia again moves directly to the heart of the matter, thoughtfully combining the most current nutrition science with clear, delicious, and thoughtful practical applications of her craft.

As a pediatrician and a mother, I am especially appreciative of the skill Cynthia brings to the challenges of feeding young children and adolescents whole, healthy foods. Her knowledge of the challenges in pediatric nutrition and her practical advice and innovative approaches to addressing obstacles at every age and stage of development are impressive and sorely needed by parents and by clinicians caring for children. The alarming rise in the prevalence of pediatric obesity alone highlights the critical need for clinicians and parents to work together to blend the science and day-to-day know-how that will help lay a strong foundation for healthy habits. One of the strongest elements of Cynthias work is her grasp of the importance of the home setting in health. Study after study has shown that the child who eats family meals is at lower risk of obesity, is likely to be better nourished in terms of variety and freshness of foods, and is likely to have stronger social connections. I can think of no worthier work than improving a familys and childs health by teaching parents and clinicians about the magic of great nutrition. We are very fortunate to have Cynthia Lair as our expert guide.

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