Author(s): Ellen Goldsmith
Food is our most powerful medicine. This outstanding book introduces and teaches us how to apply the ancient wisdom and traditions of the healing that comes through food according to Chinese medicine. You'll be introduced to a new way of not only thinking about yourself but what you need to eat to achieve balance and ultimately improve your health. Ellen provides a keen and comprehensive understanding behind the basic principles of Chinese medicine so they can be easily applied to our day-to-day lives. She then takes these same concepts, expands on them and applies to the food we should be eating in order to maximize the tenets of Chinese dietary therapy. Eating well is essential to good health and Chinese medicine believes that food truly is medicine. In an easy-to-understand and straightforward manner, Ellen explains how and which combination of foods and flavours act upon the body to move qi (which is energy) and how they act on the body to warm or cool. Many of the modern day chronic health problems caused by lifestyle, genetics and stress can be helped by distinctive and long lasting changes in the way we eat. 150 enticing recipes organized by season help you easily put the theory of Chinese medicine into practice. You'll be able to put together meals that are appropriate for each season from breakfast to dinner and including beverages and desserts. All the recipes are super straightforward, easy to assemble and easily adapted to met your needs, desires and tastes. You'll soon be on your way to utilizing the principles you've learned and applying where they count most - in your kitchen.
Ellen Goldsmith, LAc, is co-founder of Pearl Natural Health, a naturopathic, acupuncture and Chinese medicine clinic in downtown Portland. She is a graduate of the NUNM's Classical Chinese Medicine programme, with a Masters of Science in Oriental Medicine, is licensed as an acupuncturist, and certified in Chinese herbal therapy. She has taught Chinese dietetics and its application in practice for NUNM's classical Chinese medicine program for the past 12 years and is currently adjunct faculty for the Masters of Science of Nutrition programme. Maya Klein's passion for food has brought her to recipe development and cooking instruction, a departure from her professional training as an economist. Maya's culinary work includes recipe testing and development to teach in her classes, for commercial clients and for numerous cookbooks, including 'The Joy of Cooking' and eight books as assistant to Alice Medrich. She is co-author with Alice Medrich of the James Beard Award-winner 'Flavour Flours'.