The 5 seasons are set as Spring, Summer, Late Summer, Autumn and Winter. Each season has its foods (seasonal fruit and vegetable), the colors that normally accompany these foods & seasons (greens, reds, whites, etc) and coolest of all – the organs of the body which benefit most from this seasonal eating (Heart, lungs, kidneys, etc.) Fortunately for us, we can make almost any of these recipes year-round for a full body benefit and extremely tasty experience!
Some of the recipes I am dying to try:
- Vegetable Stuffed Persimmon Fruit Leather with Asian Paste (Spring)
- Rye and Spelt Flour Sicilian Pizza (Spring)
- Persimmon Sorbet! (Spring)
- Endive Boats Stuffed with Macadamia Feta (Summer)
- Baked Vegetable Chips (I have been searching for this recipe!) (Summer)
- Tri-Color Cashew Cheese Rolls (Late Summer)
- Sweet Potato Gnocchi with Grilled Pepper Sauce (Late Summer)
- Hearty Root Soup (Autumn)
- Acai Sorbet (Autumn)
- Moroccan Style Jerusalem Artichokes (Winter)
- Pickled Vegetables – Korean Kimchi (Winter)
In the beginning of the book, there is a nice explanation of Zen and the Zen diet. Following the recipes, there is a great section about mindful eating, which I think is extremely important – especially if one is using foods as a means of healing.
One of the additions I enjoyed, is the ‘Good to know’ sections. Filled with tidbits about ingredients, prep and nutritional value. It really is good to know that certain food items are very filling, and therefore I can make smaller portions!
If you are interested in cooking for health, following the natural cycle of food and body or just love to cook – I highly recommend this cookbook and it can be found here.
I can tell you that we will be keeping this e-book handy for our kitchen adventures, and I hope you will too!