This month’s “Herb Book of the Month” is “Food As Medicine: The Theory and Practice of Food” By Todd Caldecott
From the moment I started reading this book I was enthralled. In one book my confusion over Ayrudevic constitutions was turned into a deepening understanding. Furthermore, I was engrossed by the idea of eating to meet my constitutional needs, not just a “proper whole foods diet” but customizing my food needs to balance my constitutions and reduce my kapha (which I have in excess).
“Let food be thy medicine and medicine be thy food.” – Hippocrates
From the dawn of medical writing (and I would say the dawn of humanity) people have known that food can be an important part of the healing process, and indeed, before there were herbal extracts, capsules, and oils there were meals made with healing herbs. A nice soup stock boiled with some astragalus, nettles, burdock, and dandelion root is a wonderful hearty meal that helps nourish the body and support proper liver function and nutrient absorption. Perfect for the cold dark days of winter. Some hearty chicken soup with a lot of garlic, onions, and aromatic herbs is great for when you are suffering from a cold or other infection. Indeed, many common health issues can be be treated with food and food like herbs.
This book is a wonderful guide discussing ancestral nutrition and real whole food diets in a way that can be customized to meet a person’s individual needs. In it he discusses different herbs to balance the constitutions which can easily be applied to herbal medicine making as well.
It is one of my must have books that I refer to a lot when making individual meal plans for clients (and for our own family!) and I refer to it a lot when making formulas for chronic conditions.
I love this book and hope you do too.
You can get your copy here: Food as Medicine: The Theory and Practice of Food