Naturopathy in the kitchen
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100 recipes to rebalance body and mind
A new book by naturopath Daniel Caroff (author of the Guide Terre vivante de la naturopathie, now a reference work), entirely focused on nutrition. The first part is an excellent summary of the basics of good nutrition, with a holistic approach to health: why eat vegetarian, organic and seasonal food, how to avoid deficiencies, how to put together a menu to make your plate more plant-based, what are the best healthy foods (focus on vegetables, legumes, cereals, etc.).
Then comes the recipes section: these have been developed by an experienced chef who worked in one of the first vegetarian gourmet restaurants in Alsace. The emphasis is on education, the aim is not only to follow a recipe but to understand its meaning and the main principles so that you can become independent in preparing meals, combining taste and health. The recipes in the book incorporate naturopathy, the work of Dr. Kousmine and macrobiotics in a flexible way.
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