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by J. Lei Russell (Author)
Used in Traditional Chinese Medicine Colleges and Universities internationally since 2007, TCM Foods, Cooking with the Five Elements, is a reference guide easy enough for the beginner to learn the Tao and its relation to food, and the practitioner to use.
For millennia, the Chinese have mapped the universe in terms of Qi and Yin Yang, and its relation to humans, this included food. The teachings have been passed down from practitioner to practitioner over the centuries, and a healthy diet and using foods in a certain practice are part of good health and healing.
The base instruction illuminates the theory and practice of Chinese dietary therapy and it relationship to the Five Agents of Nature.
Understanding which foods & herbs to eat in their proper seasons and cooking styles therapeutically provide harmony and balance to the body, mind and soul, extending long life.
The book includes reference lists that can be used in daily life of readily available foods for the seasons and conditions such as Tonify - Harmonize Yang, Tonify Yin, Build Yin, Build Qi, Xue Disharmony, Tonify Blood, Build/Promote Blood Circulation, Detox, Jin Ye - drain water, Jin Ye - Lubricate & Moistens, Nourish Jing, Harmonize Shen, The Six Evil Winds, and The Five Elements as well as complete reference list of food by western categories, vegetables, grains, herbs and spices, fruit, meat, seafood, dairy products, oils and fats. Including foods for depression, and more...
