I’m happy to welcome chef and author Susanne Clark. Today, Susanne shares her collection of cherished recipes, Dishing Love Daily.
Blurb
Dishing Love Daily and Other Secret Ingredients (trademarked in Canada and the US) is more than a cookbook. Chef Suzy shares her collection of cherished recipes that focus on healthy, fresh, easy-to-find ingredients, appealing to both the novice and experienced cook. She will also guide you to and through a revolutionary, adaptable approach to bringing mindfulness and positivity into the kitchen. It’s a timely, relevant and original concept in food craft that weaves our energetic imprint into a meal and into the hearts of those who sit at our table. It’s a powerful, creative concept in awareness that will transform the everyday endeavour of nourishing our bodies into a life-changing act of nourishing our souls. Come on, let’s get dishing!
Excerpt
Welcome to Dishing Love Daily and Other Secret Ingredients. It won’t take you long to realize that this book full of recipes is more than a cookbook. It’s a new, revolutionary, approach of bringing mindfulness and positivity into the kitchen. It’s a philosophy of incorporating a daily habit of awareness into the art of cooking.
Every morning, I intentionally choose a motivating, uplifting word and then spend the day infusing its fortifying and nourishing energy into everything I do, especially the meals I prepare for the people I love. One word. I think about this word. I talk about this word. I try and emulate the meaning of this word. Some days the word has a strong, clear connection to the recipe and the meal I’m preparing. On other days, the link is more subtle and implied. Words like, “authentic,” “choice,” “thankful,” “potential,” “kindness.” I’ve used a “secret ingredient” in every recipe of the cookbook and I’ve felt the healing energy of each heart-held word. There’s a fullness and a deepness in this practice that transcends the kitchen. Dishing Love Daily affirms the mantra, “What I think, I become” and I have become an expert at living life through this powerful lens of intention. The kitchen is where I feel centred and connected to my purpose: to share my vision of food as an expression of love and a foundation for nurturing and healing our most important relationships. It’s timely, relevant and impactful.
Author Bio and Links
Susanne Clark, a.k.a. Chef Suzy, earned her Red Seal in Culinary Arts in 2009 at SAIT in Calgary, Canada, apprenticing at Hotel Arts under the talented supervision of Duncan Ly and Karine Moulin. Upon graduation, Chef Suzy established Magnifique Cuisine, a successful catering business in the Calgary area. She also worked full time as the in-house executive chef for one of Canada’s original Dragons’ Den entrepreneurs, W. Brett Wilson, cooking for his Home Office team and a global circle of business and community leaders, artists and celebrities.
Suzy’s first and continuing career as a mother of four empowered and vibrant daughters formed her vision of food as an expression of love and a foundation for healing and sustaining our most important relationships. Suzy loves to travel and seeks out every opportunity to enjoy culinary experiences around the world. She has been married to the love of her life, Richard, for 36 years.
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Giveaway
The author will award a $10 Amazon/Barnes & Noble gift card to a randomly drawn winner. Find out more here.
Follow Susanne on the rest of her Goddess Fish tour here.
Suzanne Clark brings a unique approach to this cookbook, which is more than just a collection of recipes. It’s a journey of mindfulness and positivity in the kitchen. Each recipe starts with a secret ingredient, a motivating and uplifting word the sets the tone. A short reflection follows. One of my favorites: “Abundance. It’s an attitude of contentment. It’s a place of inner peace. It’s quiet gratitude. It’s an awake-ness of our enough-ness.”
Well-organized and easy to follow, Dishing Love Daily is a treasure trove of diverse and tempting recipes, each waiting to be discovered. I’m eager to try the flavorful Cioppino, the refreshing Zippy Orange Crunch Salad, the exotic Thai Coconut Tilapia, and the indulgent Nutella Mousse.
Yesterday was National Cheesecake Day, a day set aside to indulge in the most decadent of desserts. While the original day was first celebrated in 1985, cheesecakes didn’t really take off until 2001. With the help of the Internet, cheesecakes became worldwide sensations!
At a certain mid-life crisis, er, age, multi-award-winning author Beth Carter shed her corporate bank suits and heels to pen novels and children’s books. She much prefers afternoon writing at Starbucks to 8 o’clock board meetings.
2 tablespoons vegetable oil
Help yourself to one (or more) of our favorite recipes–Beverages, Breads and Rolls, Desserts, Meat and Main Dishes, Salads and Soups, Side Dishes and Appetizers–all from the kitchens of The Wild Rose Press authors.
Joanne Guidoccio 