Imagine the most delicious vegetarian food, gathered garden-fresh, and adorned with edible flowers: this is the famous food from Hollyhock in BC’s Gulf Islands. Hollyhock Cooks for the first time showcases the best 200 Hollyhock recipes which include everything from soups and salads to entrees, dips, desserts and drinks.
Garden-fresh recipes from an island retreat.
Imagine a educational retreat center nestled in the tall forest of an island paradise where the sea laps at the beach below. Now add the most delicious food imaginable, created by a host of talented artist-cooks using vegetables and flowers gathered from the center’s lush gardens, and presented with delicate care. Then think of the most well-known names from the body, mind, and soul circuit who frequently teach here, and the guests who hail from the furthest reaches of the continent.
This is Hollyhock. Located on Cortes Island in British Columbia’s Georgia Strait, Hollyhock is about nourishing those who work to make the world a better place. It has been attracting visitors like bees to honey for the past twenty-five years-partly because of its delicious food.
Now, for the first time, Hollyhock Cooks showcases the best of its globally influenced cuisine, with over 200 recipes including everything from soups and salads to entrées, sauces and spreads, desserts, and drinks. Special chapters focus on how to combine garden with kitchen, and on secrets for cooking for a crowd. And interspersed throughout are comments from the famous Hollyhock presenters-Ram Dass, Eckhart Tolle, Robert Bly, Joan Borysenko and more-on their very favorite dishes.
“Maharaji said that we should eat only food cooked with love. The food at Hollyhock is tasty, cooked with care and love. I take away a soft sweetness and a fat stomach!”-Ram Dass
Moreka Jolar has been a chef at Hollyhock Lifelong Learning Centre for 15 years, where she also teaches cooking workshops. She is co-author of the bestselling cookbook, Hollyhock Cooks and co-owner/operator of Cook’s Cooperative. Her passion for growing food and the inseparable relationship between garden and table is evident in her fresh and light style of cooking intuitively with what is available and seasonal.
Linda Solomon is an award-winning freelance writer whose work has appeared in The L.A. Times, International Herald Tribune, New Age Journal, Orion Magazine, New Woman, Yoga Journal , Utne Reader, and others. She is also a contributing editor to Body and Soul Magazine, has worked extensively in radio journalism, and teaches writing and journalism. She lives on Cortes Island in British Columbia
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New Society Publishers has been a leader in sustainable living books since 1980. Our books are printed on 100% post-consumer recycled paper to support the health of the planet.
Sara Reeves –
I love this cookbook! So many recipes I ake again and again. The food is amazing and the ingredients are easy to find.