Moreka Jolar has been a chef at Hollyhock Lifelong Learning Centre for 15 years, where she also teaches cooking workshops. She is co-author of the bestselling cookbook, Hollyhock Cooks and co-owner/operator of Cook's Cooperative. Her passion for growing food and the inseparable relationship between garden and table is evident in her fresh and light style of cooking intuitively with what is available and seasonal.

She is the co-author of Hollyhock: Garden to Table, a celebration of the beauty of fresh, local food - filled with ideas and seasoned with global inspiration. The versatility of whole grains, healthy oils and natural sweeteners is showcased. Focusing on sustainable seafood, and garden-fresh foods.

Yes, there's a recipe for granola, but even though Linda Solomon and Moreka Jolar's Hollyhock Cooks (New Society $29.95 2004) emanates from the Cortes Island retreat centre for the body, mind and soul, it doesn't skimp on desserts. Nothing like a dream bar for wellness. 0-86571-488-6

Located on Cortes Island, the world renowned learning centre of Hollyhock also boasts a spectacular organic garden near its ocean-view kitchen. Based on thirty years of cooking, Hollyhock: Garden to Table (New Society $24.95 2013) by Moreka Jolar and Heidi Scheifly provides more than 200 new garden-inspired recipes as well as growing tips from Hollyhock's own Master Gardener, Nori Fletcher. It's a follow-up to Hollyhock Cooks, also by Jolar, who has been a chef at Hollyhock for 15 years. Scheifley is a certified Gourmet Natural Foods Chef who has cooked around the world. 978-0-86571-727-5

BIBLIOGRAPHY:

Hollyhock: Garden to Table (New Society Publishers, 2013) by Moreka Jolar & Heidi Scheifley; foreword by Dr. Andrew Weil

Hollyhock Cooks: Food to Nourish Body, Mind and Soil (New Society Publishers, 2003) by Moreka Jolar & Linda Solomon