Home & Interior Design books:
The Balanced Plate: The Essential Elements of Whole Foods and Good Health

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Too much seaweed, ume, and soy -
I expected this book to provide me with useful recipes and an overall healthy philosophy on food. There was some of what I expected, but far too many 'exotic' foods expected for every recipe, so that none of them looked interesting enough to try. I keep whole grains, fresh produce and herbs, and lots of basics in my pantry. What seemed to distinguish almost all of the recipes in the book were odd ingredients -- one-hit wonders, as it were -- that are expensive and ridiculous to keep around because I'll only use them once and the jar will take up refrigerator space. I didn't find it helpful, and I won't keep it.

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Good Recipes & Advice -
I got this book because a friend had it and liked it. The recipes are great and I enjoy all of the extra information and helpful tips for maintaining a balanced diet!

The Balanced Plate -
Very informative book. I had already looked at a friend's copy before buying so I knew that I wanted this book.

Mama J - Knowledge is Power -
I would like everyone in my family to have and read this book. I feel Renee's calm and her power as I read the power packed pages she has handed us on a "silver Platter". A must have for anyone who wishes to become very well informed about food, our planet, giving and receiving, interactions on so many levels. I expect this book to be so worn and used, that when I am gone from this world, anyone going through my home would know to grab it and treasure it as I do. I find myself at a loss of words to express my feelings, but trying, I would say I am inspired, uplifted, excited, and grateful. I feel I have a PHD sitting next to me having a warm and easy experience of learning. Mama J from Mama J's - Learn Raw the Funway, associate chef and instructor of raw culinary arts, graduate of Living Light Culinary Arts Institute in CA.
Also recommedned: Raw Food Real World, Raw Easy for 1 or 2

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Spelt is NOT gluten-free! -
The description of this book explains that the author writes with a "nod" toward gluten-free living. In one way, this is true. Many folks with gluten issues also have dairy issues, and this book cleanly sidesteps all dairy altogether, while providing workable recipes that sound like they would still taste good (especially the desserts, which sound delightful, although I haven't tried them yet). My big problem with the recipes in general is that she lists spelt as a gluten-free alternative. WRONG! Spelt contains gluten, and its use is an entirely inappropriate recommendation to individuals who are avoiding gluten. That being said, most experienced gluten-avoiders will know how to modify the few gluten-containing recipes (or skip them altogether), but for newbies, I cringe to think of the damage that could be caused.

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