Nutritional Healing with Chinese Medicine: + 175 Recipes for Optimal Health Paperback – November 20, 2017

In addition to offering an unusual collection of recipes, this book is a compendium of articles, taxonomies and tips on the philosophy and practice of Chinese medicine.Chinese philosophy (like the Tao Te Ching) is based on a concept of universal oneness within constant flow. Everything is interrelated and, moreover, constantly interrelating.Author Ellen Goldsmith explains how Chinese philosophy can be applied to human wellness by strengthening forces such as qi (vitality) and jing (essence); and balancing dynamics such as yin and yang, heating and cooling, and dry and moist. And she provides specific food recommendations for health problemsThe Western wellness practice of eating local produce and foods in season is a contemporary reflection what the ancient Chinese knew. Goldsmith points out how climate and region produce different types of foods and how internal body environments can be adapted to external environmental conditions for optimal, physical and mental wellbeing.She also covers the feng shui like aspect of clearing and organizing the kitchen as a most advantageous psychical space. Cooking is a form of meditation for her and patiently focusing her attention on meal prep in a well-ordered space is her favorite way to unwind from a busy day.About half of the book deals with these and other principles of Chinese philosophy and medicine.The cook book half of the book is an adventurous exploration of surprising, and even odd, ingredient and flavor combinations like scallop and snow pea savory steamed egg custard, and steamed artichokes with cashew sauce.For me the word "porridge" conjures up a childhood visions of a greyish unappetizing slop served to poor children in horrible orphanages a long time ago! So it was a delight to discover that the book’s essential seed and nut porridge is fabulously yummy and sumptuous — and healthier than granola!Goldsmith and co-author Klein imagined, created and tested the essential seed and nut porridge recipe and many of the other recipes in the book. They also drew recipes from traditional Chinese cuisine and adapted them. And they occasionally sampled other cuisines (e.g., Thai, Fillipino and Russian) and incorporated a Chinese sensibility into their roaming -- for example their borscht recipe includes dried kombu.Traditional Chinese cooking includes red meats, poultry and fish. The co-authors include such recipes, followed by variations with meat substitutes. Most of the recipes in the book are vegan or vegetarian. One of the most daunting aspects for the novice to Chinese cooking will be the exotic ingredients. Where to get the katsuobushi and dried peony root? The book’s numerous resources include a listing of where these ingredients may be ordered. (Many Asian recipe ingredients are also available on Amazon!)My mother used to read cookbooks as a hobby and entertainment. The tastes, textures, smells and sights of uncommon foods came alive in her imagination. I didn’t have that interest; I just wanted to eat! But now, going through Nutritional Healing with Chinese Medicine, I finally experience that imaginative cookbook fascination first hand!

In a world where food is both seductive and selective, Nutritional Healing with Chinese Medicine lays the foundation for a solid understanding of the principles of Chinese medicine as well as the benefits for following these ancient traditions in the modern world. This book is Informative, well organized and with each section you, the reader will gather information on how to use foods medicinally as well as for enjoyment. The authors take the dread and worry that healing foods won't taste good or be satisfying and Instead they take you on a rich culinary journey of history, flavors, tastes and textures. Their knowledge and wisdom is apparent in their passion and love for food. The recipes are easy to follow, and ingredients are accessible with the exception of a few things. You'll find where to get these foods in the well-organized food resource section in the back of the book. Most importantly, you'll learn how to choose and prepare foods to enhance your culinary repertoire. I especially like the chapter on condiments. Whether honing in on a particular one to balance an aliment, or to wow guests at dinner parties, these chutneys, pickles and tonics always work. My dog eared and food stained pages always remind me of how much I love cooking from this book.

As a licensed acupuncturist and Chinese medicine herbalist this book is so useful! I really appreciate that Goldsmith writes for both patient and practitioner and manages to not overly simplify Chinese medicine. From a Chinese medicine perspective, eating with the seasons is foundational to our health and the authors do a wonderful job of breaking down why it is better for you to eat this way, and how to eat better for your body during the Winter, Spring, Summer, and Fall.The recipes are thoughtfully chosen to appeal to a Western palette and for the most part do not require access to Chinese herbs. And when a recipe does have a Chinese herb in it, the authors provide buying resources, or (when possible) a food substitute. There are also useful quick reference food tables, as well as a guide for how to eat for different health conditions during different seasons. I love this book.(A note to colleagues, you will not regret having this as a resource in your library! )

I've been wanting a book that captures essential TCM guidelines for thinking about food as medicine. It's an entirely different way of understanding nutrition. In a world where diet fads are sold loudly, and often backed by "experts," this book is a breath of fresh air. Many of the guidelines are simple. Elegant, even. It's almost like a common sense approach to maximizing health through food.I've read some of the one star and two star reviews, and I don't understand where they're coming from. The book is a real tome of nutritional expertise. I'm buying my second copy today because I lent out my first, and I don't expect to see it again. I lent it to one friend and hope that they lend it to another, and they lend it to another. That's the kind of book it is. It's the kind of book you lend to the friends you hope to grow old with, and say, read this.