Eating seasonally can be more delicious, more fun, and ultimately more nutritionally beneficial than simply eating whatever produce happens to be in the supermarket. Real Food All Year draws on ancient food traditions and modern research to present a season-by-season guide to eating the way human beings were always meant to eat. In spring, readers will focus on the health of the liver and gall bladder by reducing the ingestion of toxins and enjoying delicious, cleansing greens. Once the weather warms, readers can enjoy the many fruits of summer and focus on their cardiovascular systems. Autumn brings harvest time and many foods that can naturally enhance the immune system. Readers will also learn fermentation and drying methods that have been used for centuries to keep food from harvest time edible in the months to come. In winter, readers can balance their energy with slow food and slow cooking for deep urishment. Each chapter offers recipes that fit perfectly into that season's theme and additional tips that can help readers prepare the foods that will maintain their energy and health all year long.
Nishanga Bliss, MSTCM, LAc, is a licensed acupuncturist, integrative nutritionist, and professor of Chinese medicine at the Acupuncture Integrative Medicine College in Berkeley, CA.