Book Review: Nutritional Healing with Chinese Medicine

East meets West in the kitchen as you discover the nourishing treasure of Chinese medicine.

Food is our most powerful medicine. In this book, "Nutritional Healing with Chinese Medicine", it teaches us how to apply the ancient wisdom and traditions of Chinese medicine to food. You'll be introduced to a new way of thinking about yourself and you will learn what you need to eat to achieve balance and ultimately improve your health.

Eating is something we must do to survive and thrive. But, eating is also about togetherness, connection to ourselves, others and nature around use, as well as about culture and pleasure.

Eating is a sensorial experience and in this book, Ellen Goldsmith, licensed Acupuncturist, Chinese medicine practitioner and educator, and Maya Klein, recipe developer and culinary expert, have created a delicious journey through the seasons and suggested seasonal menus as well a complete section on over 30 condiments and recipes for everything from post-partum to post-surgery to help rebuild vitality.

There is an entire body of knowledge about food and healing that has been well-recorded in China for over 2500 years and embedded in their everyday lives. A great many people have lost their connection to food as a source of healing and health. The wisdom shared in this book can be adapted across many cultures to help people reconnect to the fundamental source of their health: food. This is essentially a food therapy book embedded in the wisdom of East, translated for the West with brings pleasure to nourishment and healing for you and your family.

The 200+ enticing recipes, organized by season, help you easily put the theory of Chinese medicine into practice. You'll soon be on your way to utilizing the principles you've learned and applying them where they count most -- in your kitchen.

About the Authors:

Ellen Goldsmith, MSOM, L.Ac., Dip. C.H., is Co-founder of Pearl Natural Health, a naturopathic, acupuncture and Chinese medicine clinic in Portland, Oregon. She is a graduate of the National University of Natural Medicine’s College of Classical Chinese Medicine, with a Masters of Science in Oriental Medicine.

Ellen is a licensed acupuncturist, and certified in Chinese herbalism. She has taught Chinese Dietetics and its application in practice for NUNM’s Classical Chinese medicine program for the past 14 years and is currently adjunct faculty for the Masters of Science of Nutrition program and the Undergraduate College. 

Maya Klein’s passion for food has brought her to recipe development and cooking instruction, a departure from her professional training as an economist. Her Japanese and Czech heritage are reflected in her flexibility and innovation; the wide difference between these cuisines has facilitated her stretch outside of conventional foodways. 

Maya's work includes recipe development and testing 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 James Beard Award -- winner Flavor Flours.

Disclosure: I received a complimentary copy of the above book for my review in this post. My opinions are my own and may differ from those of other consumers. No other compensation was given.