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Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy (The New Harbinger Whole-Body Healing Series) Paperback – April 1, 2012

4.4 out of 5 stars 13 customer reviews

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Editorial Reviews

Review

"Real Food All Year puts the joy back into eating seasonally. A food educator with a background in Chinese medicine, Nishanga Bliss has meticulously researched how the seasons affect our bodies and gives lively instructions for enriching our connection to spring, summer, winter, and fall through mindful eating. Her recipes fuse fine dining with traditional hippie food to create astoundingly tasty dishes like kale caesar salad and red lentil dal with sweet corn. As a gardener, I found the book a delight: a pat on the back that endorses growing your own food and also a gentle reminder to harvest my root vegetables so I can make a batch of pickled beets and turnips."
—Novella Carpenter, author of Farm City and The Essential Urban Farmer



"This is an excellent and intriguing book. Its overview of the seasons is quite comprehensive, the recipes are really well chosen and easy to make, and there is a lot of excellent scientific information in the text. This would be a worthwhile addition to any health-oriented cook’s collection!"
—Annemarie Colbin, PhD, founder and CEO of the Natural Gourmet Institute in New York City and author of The Whole-Food Guide to Strong Bones



"Deftly weaving together the principles of seasonality, sustainability, and healthy eating from a Chinese medicine perspective, Nishanga Bliss does something entirely new—she presents a system for eating that is both sensible and meaningful. Real Food all Year is a fascinating and inspiring read that goes far beyond the usual gastronomic reasons for eating local foods in season, but isn’t afraid to fully celebrate the pleasures of the table. Call it hedonism Rx."
—Vanessa Barrington, author of DIY Delicious



"Real Food All Year is filled with invaluable tips and sound advice. Follow the guidance in this book and find yourself coming back into balance both in your health and with the natural world that surrounds you."
—Margaret Floyd, NTP, HHC, CHFS, author of Eat Naked and The Naked Foods Cookbook



"Real Food All Year is filled with important practical information on nutrition and seasonality. Author Nishanga Bliss clearly explains essential concepts from both Chinese medicine and Western nutritional science and applies them with mouth-watering recipes and easy-to-follow techniques. This book is a valuable resource for anyone seeking to find their way back to the simplicity and harmony of local, seasonal eating."
—Sandor Ellix Katz, author of Wild Fermentation, The Revolution Will Not Be Microwaved, and The Art of Fermentation



"I’ve been waiting for a book like this for years! Nishanga Bliss makes the ancient wisdom of traditional Chinese medicine accessible and relevant to today’s readers. She deftly weaves these time-tested teachings together with a practical approach to eating locally, seasonally, and sustainably. Well-written and full of useful information and recipes, this will book will be a resource I turn to again and again."
—Jessica Prentice, owner of Three Stone Hearth Community Supported Kitchen



"I am a big fan of eating locally and seasonally as a vital part of healthy nutrition. Nishanga Bliss has created this wonderful new book, Real Food All Year, that helps us enjoy her great guidance and sumptuous recipes."
—Elson M. Haas, MD, integrated medicine practitioner and author of Staying Healthy with the Seasons

About the Author

Nishanga Bliss, MSTCM, LAc, is a licensed acupuncturist, integrative nutritionist, and professor of Chinese medicine at the Acupuncture Integrative Medicine College in Berkeley, CA.

Foreword writer Liz Lipski, PhD, CCN, CHN, is director of doctoral studies and educational director at Hawthorn University and author of Digestive Wellness and Digestive Wellness for Children.

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Product Details

  • Series: The New Harbinger Whole-Body Healing Series
  • Paperback: 192 pages
  • Publisher: New Harbinger Publications; 1 edition (April 1, 2012)
  • Language: English
  • ISBN-10: 1608821552
  • ISBN-13: 978-1608821556
  • Product Dimensions: 5.9 x 0.5 x 8.9 inches
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #489,514 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Imcook on February 11, 2014
Format: Paperback Verified Purchase
This book is a must have for anyone looking to eat a little better without jumping on some trendy bandwagon. This is the way humans have eaten for a long long time. Seasonally. I have tried many of the recipies from this book and they are all great. I worked in restaurants for over a decade and usually find myself adjusting recipes I find. However with these recipes, I made them as written and they were great. Anyone looking to increase their probiotics intake will love the fermented food recipes in this book. I've been following the recipes and advice for about six months now and I feel great.
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Format: Paperback Verified Purchase
Real Food All Year is a great introduction to the benefits of eating seasonal whole foods. The author does a wonderful job explaining both the eastern and western philosophy of the benefits of seasonal eating. The book includes food selection guides and recipes for each season. I recommend this book to anyone who is interested in tuning into the seasons to tune up their health.
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I am a Family Practice doctor, and find it difficult often to get REALLY USEFUL and meaningful information to apply to modern day life- this book had it all ! Along with the science behind many of the what and why's of nutrition, it also has fantastic, easy to use recipes. All in all, one of the best nutrition books for long term excellent health and with suggestions making it easy to apply to one's life. This book is great for the beginner as well as for the most advanced health food oriented folks, there is so much covered.
I recommend this book often to patients and give it as gifts to my personal friends as well.
P.S. SUPER TASTY recipes/ ideas as well.
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Format: Paperback
Nishanga's extensive research and engaging writing style make this book a must-have. It is full of practical living advice, takes a realistic look at living on a whole food diet, and provides some terrific recipes. I've made almost everything in the book and loved most of them.

Nishanga herself is also a fantastic speaker. If you get a chance to go to one of her book signings or presentations, do it! I learn something new every time I go to one of her continuing education classes.

If you are a practitioner, I recommend you get several copies of the book because if you leave one in your waiting room, your patients will want a copy.
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Format: Paperback
As a huge fan of pairing information and food as medicine I can't recommend a better book to have in your waiting room and available to your clients. Easy to understand medical theory, and follow recipes.

It is also fantastic as a quick read to keep you as a practitioner up to date and give you fresh insights into prescribing foods to clients. Often as a practitioners we will hand out nutritional advice, this book provides a way for the client to know why and also to find healthy and exciting recipes to put into action.

Mostly I love that it lends to the ancient philosophies of Chinese medicine while integrating and explaining them using modern medicine. Definitely the direction acupuncture and its sibling modalities are taking in California an d worth while purchase.
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Format: Paperback
I have the Kindle version of this book. I love the concept. However, the Kindle version has problems with the recipes and cannot go to a specific page (only location). It seems to have a hard time with fractions. For example, the Rosemary Lemonade calls for 1/2 cup of evaporated cane juice - the kindle version calls for 2 cups. The Hibiscus Soda calls for 2/3 cup of the cane juice and 1/4 cups of dried flowers - the kindle version calls for "q" cups of the cane juice and an overwhelming 4 cups of flowers. In another recipe 1 1/2 cups becomes 12 cups on the Kindle. I have not taken the time to check other recipes. For recipes that I want to try, I will try to verify the recipe in the real paper version.

I confirmed the problems have been fixed. Now I can rate the book as it deserves.
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Bought this for my mom who is in Traditional Chinese Medicine, and she loved the holistic approach toward eating.
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