“A change in diet is a change in lifestyle. Our choice of food is linked to patterns given to us in childhood. To change some- thing so deep-rooted, so emotionally charged takes courage, determination, patience plus a great deal of information and humor! These last two points I have found in your cookbook. Bravo!”    Dr. A DeBavelaere M.D., N.D., Ac.D.

“This thick, vibrant complete handbook on whole foods will be of great use to everyone interested in changing their way of eating and learning about whole and organic foods.” Maggie Jones, Synchronicity Magazine

“Dedicated to people who want to get into whole food cooking and don’t know where to start, the Taos Whole Food Cookbook is a comprehensive introduction to both the theory of natural foods and the practice of selecting and cooking. Along the way the authors share research, reprint good articles, tell stories and convey much warmth and good sense about diet.”  Editor’s Choice, Banyen Books and Sound

Harriet Greene, mother of three girls, graduated from McGill University as a Physical Therapist. She has written four books and is a renowned marble sculptress. For over twenty years she has been dedicated to the study of eating right through whole foods. Influenced by naturopaths in the United States, Hawaii and Canada she is an advocate of how food affects our health. 

Roanne Lewis is a cook and consultant with fifteen years experience in the whole food business. She is a published poet, has traveled in Nepal, Europe, Canada, Hawaii and throughout the United States and is a graduate of the Kushi Institute of Macrobiotics in Massachusettes She is presently the Manager of the Health & BeautyAid Department at Cid’s Whole Food Market in Taos, New Mexico