The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating    by Bruce Brennan, James Ehrlich & Elizabeth Butler-Witter Order:  USA  Can Wellness Central, 2007 (2007) Softcover     Reviewed by Hilary Williamson Bruce Brennan, host of the popular PBS show, The Hippy Gourmet, now brings us The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating. It's filled with tasty, nostalgic recipes and hippy dialect from dude to funky. The Hippy Way introduction talks about the show's essential vision, 'dedicated to peace, love, and good eats'. It also states that looking at the U.S. today, 'you might suspect that the 1960s never happened', but affirms that its legacy continues in 'tiny acts of charity and big acts of rebellion everywhere', while encouraging sustainability, eliminating waste, exploration, eating lower on the food chain, caring, and celebrating every instant. After more on how to find great food (from growing it yourself to community supported agriculture), a mention of some of the more interesting vegetables like Calabaza, and a list of what's seasonal when, we get to the meat (or should that be tofu?) of the cookbook. Recipes are presented under: Breakfast, Munchies, Salads and Dressings, Soups and Stews, Main Courses - Vegetarian and Vegan, Main Courses - Pescatarian, Bean and Grain Side Dishes, Vegetable Side Dishes and Condiments, and Desserts - with an engaging introduction to each. Interspersed with the foods are tips on topics that range from Mushroom Hunting to Fun with Compost! Many recipes are flexible, encouraging readers to select from a variety of ingredients and to experiment themselves - from blending Smoothies to making an Oatmeal Fruit Crisp. Quite a few - like Blueberry Pecan Pancakes- made me salivate. I plan to try Fresh-Baked Granola soon (have been looking for a good recipe for some time), as well as Scrambled Tofu, Roasted Jalapeno Pepper Salsa, Pear and Gorgonzola Bruschetta, Fish Dumplings, Vegetable Pot Stickers, Eggplant Salad, Brazilian-Style Black Beans, Mushroom Stroganoff, Blackened Shrimp and Salmon, Barley Risotto, and Mocha Mousse. But I expect I'll play with most of the recipes over time. If you remember the sixties then you'll love this cookbook - and if you don't, maybe it's time to expand your horizons. Note: Opinions expressed in reviews and articles on this site are those of the author(s) and not necessarily those of BookLoons. Find more NonFiction books on our Shelves or in our book Reviews