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This book guides readers through the process of learning how to use food as medicine, cook with ratios instead of recipes, and tune into seasonal cooking, traditional foodways, and whole, un-processed food.


About the Author

Lisa Mase
foodmedicine Montpelier, Vermont, USA

My Name is Lisa Mase (pronounced ‘Leeza Mahzay’). I am a whole foods cooking educator, food writer, translator, and herbalist living in Vermont.

I grew up in Italy, where my family taught me that that healing comes from eating local foods, as close to the source as possible, that are attuned to the foods of our ancestors.

I specialize in foods that are free of gluten, dairy and sugar and taste terrific! I often work with those who need support in healing from chronic conditions such as parasites, Crohn's Disease, Celiac Disease, Colitis, IBS, and auto-immune disorders.

In my teaching and consultation, I draw from the wisdom traditions of European Herbalism, Ayurveda, Macrobiotics, and Chinese Five Element theory to offer a comprehensive, universal view of food as medicine.

Publish Date  November 25, 2013

Dimensions  Standard Landscape  22 pgs   Standard Paper

Category  Cooking

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