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Suzanne Havala, M.S., R.D., F.A.D.A. 2000, Berkley Books paperback, 206 pages. $7.50US, $9.99 Canadian. *** *** *** The series of abbreviations after author Suzanne Havala's name seem mystifying, but a two page author's biography at the end of the book indicates that Ms. Havala is licensed, registered dietician; nutritional consultant; Fellow of the American Dietetic Association; and is presently a doctoral fellow at the University of North Carolina. What this all means is: Havala knows her health food stuff. The Natural Kitchen is not a vegetarian cookbook; it is, instead, a brilliantly helpful guide to shopping the organic and natural food stores. Going literally eisle by eisle, Havala defines 'kamut' (an Egyptian type wheat) and explains how non-diary milks are made (nuts or grains are blended with water until a 'milk' is produced; the liquid is drained from the mash and then flavored with vanilla, chocolate, etc.). Both life long organic food eaters and newbies to the movement will find something helpful in this book, although it is aimed at the everyday, non-organic food eater. Occassional recipes interspersed in the book are meant to introduce the reader to a kind of food in a friendly, trust-me-it-doesn't-hurt kind of way. We made Kay's Broccoli Salad (page 30) which sounded delicious (broccoli, dried cherries, sunflower seeds) although the dressings made us leery (soy mayonnaise, red wine vinegar, and sugar) but we dutifully made it according to the directions. Maybe its because we're not mayonnaise girls to begin with, but the dressing instantly killed our appetites(its supposed to be tossed over the broccoli). I was so turned off by this salad that I didn't make any of the other recipes in the book. However, the book doesn't try to be a cookbook, thankfully, so the rest of the information is helpful and sound. Nutritional content is provided for almost all the food products discussed, and Havala covers both organic ingredients and prepared foods and products. Even more helpful is her chapter on additional resources: its 13 pages of organizations, books, magazines, and websites devoted to organic, vegetarian, and alternative eating. Excerpt from The Natural Kitchen: "Beyond Rice Cakes and Tofu" (page 7-8) "I am an advocate of buying and eating foods that are as close to their natural state as possible. Foods in their natural state have no added sugar or salt, no artificial flavorings or colorings, and no artificial preservatives. Also, the more highly processed a food is, the more likely it is that nutrients have been lost and that undesirable ingredients have been added. I like short ingredient lists on packaged foods, and I avoid foods that contain additives that have no been well tested or have been shown to be of questionable safety. All of these creteria are more reliably and consistently met by foods found in a natural foods store. Of course, that doesn't mean that some mainstream brands aren't also nutritious and wholesome choices. In fact, there are many mainstream products that are excellent choices. It really comes down to comparing individual products to determine whether they are of comparable or equivilent quality." *** *** *** Recommendation: This is a great guide for navigating the organic food section (or store), whether you're experienced at it or not. I'm ambivilent about the recipes, but I enjoy Havala's friendly and knowledgable tone. (Buy this book from your local independent bookstore) *** *** *** For more information... Suzanne Havala's Official Website
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