The Reading Room

THE READING ROOM Books You Won’t Want to Put Down

Quantum Activation: Transforming Obstacles Into Opportunities by Carl David Blake, Gary Stuart, Amit Goswami

“Once you understand that the physical world is a human construct and an interpretation of changing perceptual activity in consciousness, it’s a natural conclusion that reality is subject to revision. In this remarkable book by physicist Amit Goswami, and his colleagues Carl David Blake and Gary Stuart, you will learn the science behind overcoming obstacles and the scenes of the universe of infinite possibilities, which can be coaxed into almost as many actualities of experience.”

—deepakchopra.com

Life prepares us daily with many challenges and obstacles as an opportunity for change. It seems the universe of human experience is based on polarities. This means that any negative experience feeds the positive in order to restore balance and harmony. Conversely, it also means that the positive can feed the negative thus creating more catalysts for change. Adaptation seems to be the grandest paradox of all. Our collective intention for this book Quantum Activation is to inform and guide our readers with a thought-provoking opportunity to expand their viewpoint within their own life.

Sherri’s Note: I have been practicing meditation under Deepak Chopra’s guidance for over 25 years. When combined with the ideas in this book so much becomes possible.

Ruffage: A Practical Guide to Vegetables by Abra Berens

This is not your typical cookbook—it is a how-to-cook book of a variety of vegetables. Author Abra Berens— chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference.

Treasure trove of 300 recipes. Spanning 29 types of vegetables—from asparagus to zucchini—each chapter opens with an homage to the ingredients and variations on how to prepare them. 140 photographs show off not only the finished dishes, but also the vegetables and farms behind them.