In working with clients in my clinical practice, I’ve realized two things. First, that in trying to keep up with the newest miracle food or diet, people are often missing out on enjoying their food. And, second, that the overflow of information about food that people are facing is actually getting in the way of them being able to clearly understand food and nutrition. Part of my work with my clients is to teach them how to simplify cooking and nutrition: how to think of nutrition in a bigger context and, using their own experience and intuition, to know what’s working for them.
I believe today’s overflow of food-related information has created room for simplicity; endless and often contradictory scientific research on food has given rise to the opportunity for people to trust their intuition and experience, and given them permission to fall back on common sense. I have intentionally kept this book non-scientific and I invite you to rely on what you already know. Keep things simple. Trust your own experience and intuition about what you enjoy, and what feels better for your body. Remember, science is derived from experiences; experiences are not derived from science. We can’t wait for science to catch up to begin to use our own common sense and wisdom.
I dedicate this book to all of my students and clients. It is my sincere hope that through my thoughts, stories and the handful of recipes I have included here, you can become self-reliant and confident enough to not only take care of your basic need for food, but to gain a much broader understanding of what it means to be “healthy.” I hope you enjoy following these recipes as much as I have enjoyed putting them together for this book, and that they serve you well for years to come.