Healing with Whole Foods or What Can I Bring Cookbook

Healing with Whole Foods: Asian Traditions and Modern Nutrution

Author: Paul Pitchford

Used as a reference by students of acupuncture, this is a hefty, truly comprehensive guide to the theory and healing power of Chinese medicine. It's also a primer on nutrition—including facts about green foods, such as spirulina and blue-green algae, and the "regeneration diets" used by cancer patients and arthritics—along with an inspiring cookbook with more than 300 mostly vegetarian, nutrient-packed recipes.

The information on Chinese medicine is useful for helping to diagnose health imbalances, especially nascent illnesses. It's smartly paired with the whole-foods program because the Chinese have attributed various health-balancing properties to foods, so you can tailor your diet to help alleviate symptoms of illness. For example, Chinese medicine dictates that someone with low energy and a pale complexion (a yin deficiency) would benefit from avoiding bitter foods and increasing "sweet" foods such as soy, black sesame seeds, parsnips, rice, and oats. (Note that the Chinese definition of sweet foods is much different from the American one!)

Pitchford says in his dedication that he hopes the reader finds "healing, awareness, and peace" from following his program. The diet is certainly acetic by American standards (no alcohol, caffeine, white flour, fried foods, or sugar, and a minimum of eggs and dairy) but the reasons he gives for avoiding these "negative energy" foods are compelling. From the adrenal damage imparted by coffee to immune dysfunction brought on by excess refined sugar, Pitchford spurs you to rethink every dietary choice and its ultimate influence on your health. Without being alarmist, he addsdietary tips for protecting yourself against the dangers of modern life, including neutralizing damage from water fluoridation (thyroid and immune-system problems may result; fluoride is a carcinogen). There's further reading on food combining, female health, heart disease, pregnancy, fasting, and weight loss. Overall, this is a wonderful book for anyone who's serious about strengthening his or her body from the inside out.

Table of Contents:

1	Origins	1
Pt. I	The Roots of Diagnosis and Treatment
2	Yin-Yang and Beyond	49
3	Qi Vitality	56
	The Six Divisions of Yin and Yang	57
4	Heat/Cold: The Thermal Nature of Food and People	58
5	Interior/Exterior: Building Immunity	67
6	Excess and Deficiency	89
Pt. II	Essentials of Nutrition
7	Dietary Transition	105
8	Water	122
9	Protein and Vitamin B[subscript 12] - The Plant and Animal Kingdoms as Sources	129
10	Oils and Fats	158
11	Sweeteners	187
12	Salt	196
13	Condiments, Caffeine, and Spices	204
14	Vitamins and Supplements	211
15	Calcium	217
16	Green Food Products	227
17	Survival Simplified	250
18	Enjoyment of Food	251
19	Food Combinations	260
20	Fasting and Purification	274
21	Food for Children	283
Pt. III	The Five Element and Organ Systems
22	Five Elements: Seasonal Attunement and the Organs in Harmony and Disease	305
23	Therapeutic Use of the Five Flavors	308
24	Wood Element	316
25	Fire Element	331
26	Earth Element	339
27	Metal Element	346
28	Water Element	354
Pt. IV	Diseases and their Dietary Treatment
29	Blood Sugar Imbalances	371
30	The Stomach and Intestines	378
31	Blood Disorders	387
32	Cancer and the Regeneration Diets	405
33	Other Degenerative Disorders	424
Pt. V	Recipes and Properties of Vegetal Foods
34	Vibrational Cooking	447
35	Grains	456
36	Breads	489
37	Legumes: Beans, Peas, and Lentils	506
38	Nuts and Seeds	530
39	Vegetables	535
40	Sprouts	568
41	Salads	571
42	Seaweeds	580
43	Soups	596
44	Sauces	602
45	Condiments	606
46	Spreads and Pates	608
47	Pickles	609
48	Grain and Seed Milks	612
49	Rejuvelac and Yogurt	613
50	Fruit	614
51	Desserts	624
52	Summary	640
	Epilogue	653
App. A	Parasite Purge Program	654
App. B	The Effect of Root Canals on Health	667
	Bibliography	670
	References and Notes	681
	Resources	704
	Index	710

What Can I Bring? Cookbook

Author: Anne Byrn

Potlucks and picnics, dinner parties and church socials, fundraisers, toasts to the teacher, reunions, cookouts—it's the busy age of shared meals, which means with every invitation comes the question: " What can I bring?" Anne Byrn, an inspired cook, problem solver, and bestselling author of The Cake Mix Doctor cookbook and other books with over 2.6 million copies in print, knows exactly how to answer the question. Cutting through menu block—a condition familiar to everyone who cooks—here are over 200 delicious suggestions for crowd-pleasing food that’s designed to travel.

There are finger foods, canapes, and "trios"—Trio of Marinated Goat Cheese, Asian Summer Rolls with a Trio of Sauces, Trio of Pastry-Wrapped Camemberts. 25 surprising salads: White Corn Salad with Fresh Thyme, Asparagus and Grilled Peppers with Asian Soy Dressing. Main dishes for a party, from Southern-Style Pulled Pork to Creamy White Bean and Spinach Lasagne. Desserts (of course, 25 of them), and a full chapter of loaves and other gifts from the kitchen, including Chocolate Sour Cherry Bread and Sun-Cooked Peach Preserves. Each recipe comes with Tote Notes (how best to transport the dish), Big Batch (how to multiply the dish), and When You Arrive (how to put the finishing touches on the dish). Plus there are "Grab & Gos"—super-quick recipes—for each section, etiquette tips for working in someone else's kitchen, and a "Notes" area for each recipe, to jot down tips and log in when you made the dish and for what occasion, so you don't repeat yourself.

Table of Contents:

What Can I Bring? 101
Page XI

Some things to keep in mind when putting together a meal prepared by more than one cook: choosing the right dish, supplies to have on hand or bring with you, tips on traveling with food, and a few thoughts on kitchen etiquette.

Appetizers and Soups
Page 1

So many to choose from...and so easy to make. Whether you bring the Olive Cheese Puffs or the Caramelized Onion Spread, the Asian Chicken Lettuce Wraps or Little Crisp Crab Cakes, the Summertime Gazpacho or Tuscan White Bean Soup, you'll be getting the party off to a great start.

The Best Salads
Page 89

Both main dish salads and side salads are welcome at any picnic or potluck. With the right containers, it's easy to tote The Best Caesar Salad, Theresa's Romaine and Apricot Salad, a Fresh Green Bean Salad with Crumbled Feta Vinaigrette, and a Sliced Tomato Salad with Basil and Buttermilk Dressing. For mains, pack up a Chicken and Basmati Rice Salad or a Chilled Shrimp Rémoulade or one of my other favorite choices.

Crowd-Pleasing Main Dishes
Page 169

Main dishes to tote and main dishes to make when you're the host. Easy-to-carry mains include Susan's Chicken Potpie, January Lamb Stew, and a savory Mushroom and Gruyère Cheesecake. Dishes best made when there's no travel involved include Lemony Cuban Chicken Legs, Braised Pork Loin with Prunes and Almonds, and Grilled Dry-Rub Flank Steaks.

Sensational Sides
Page 251

Sides like to steal the spotlight and these are sure to, no matter what the entrée is. Curried Corn and BellPeppers, Green Beans with a Spicy Tomato Sauce, Sweet Potato Casserole with Pecan Crunch, and Sweet and Savory Baked Apricots are just some of the winners in this chapter.

Dazzling Desserts
Page 335

Who doesn't like to be in charge of the grand finale? Whether you decide to tote a rich German Chocolate Cake, a Fresh Apple Cake with Caramel Glaze, a plate of Butter Pecan Sugar Cookies, or a Deep Dish Cherry Cobbler—the choice seems endless—everyone will be clambering for your share of the meal.

It's a Gift
Page 441

When you want to bring a little something to the host who's doing it all, think beyond the bottle of wine. Zucchini Walnut Bread, Sour Cream Cinnamon Streusel Loaves, a ceramic jar filled with Homemade Pesto, or Refrigerator Peach Preserves all make delicious and thoughtful gifts.