Good Cooking with Natural Foods: Old Favorite Recipes Made Healthier

Arlene M. Gryfe is a Toronto-based professional nutritionist and home
economist.

Many requests from pupils in her cooking classes prompted Muriel Vibert
to produce this cookbook. While she attributes the improvement in her
own health to her adoption of a macrobiotic diet, nowhere in this book
is the macrobiotic philosophy explained in detail.

The food component of the philosophy stresses natural foods and the
influence that diet and cooking have on overall health, which, Vibert
writes, manifests itself in the “quality of the blood and thereby our
mental and emotional well-being.” With this in mind, she has taken
everyday recipes, modified them to become “meatless,” replaced
“processed” ingredients with “natural” ones, and added an
inspirational aphorism to each page. The recipes (in imperial measures
only) are not very different in concept than many found in other
cookbooks. Moreover, there are spelling errors and inconsistencies, and
some questionable nutritional information.

For followers of the macrobiotic philosophy who are having trouble
planning menus and obtaining recipes, this book may provide some
assistance.