Sheir Warren - Ancient Wisdom Modern Kitchen: Recipes from the East for Health, Healing and Long Life

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Table of Contents

PRAISE FOR ANCIENT WISDOM, MODERN KITCHEN

We have a lot to learn from how other cultures approach health and medicine. Ancient Wisdom, Modern Kitchen not only offers mouth-watering Asian recipes and lore about food, it also provides a new way to look at what makes up a healthy dieta refreshing antidote to the way many of us in America eat today.

Paul W. Miller, MD, adjunct professor,
Exercise and Nutritional Science Department, San Diego State University

I have been waiting for this book for 20 years. Finally, respected authorities in the field, Dr. Yuan Wang and Warren Sheir, LAc, have written a book on food therapy with writer Mika Ono that will appeal to both practitioners of traditional Chinese medicine and anyone who is interested in harnessing an Eastern approach to the power of food for better health.

Jack Miller, LAc, MA (Education),
president of Pacific College of Oriental Medicine

Part cookbook, part introduction to Chinese medicine, Ancient Wisdom, Modern Kitchen embraces a holistic approach to food that is second nature in China and essential to medical practice there. I will be sharing this exceptional work with both my patients and colleagues.

Guohui Liu, MS, MB/BS, LAc, faculty member at
Oregon College of Oriental Medicine and National College of Naturopathic Medicine,
and author of Warm Pathogen Diseases

PREFACE

THREE PATHS TO THE HEALING POWER OF FOOD

Although we have dramatically different backgrounds, the three authors of this book have all come to embrace the potential of food to promote health and healing. Here are our stories.

YUANS STORY

I LEARNED TO COOK from my mother, who came from a large and ancient family in southern China. She was in charge of cooking for the family, and, as the oldest daughter, I would help by peeling the garlic, cleaning the vegetables, and keeping her company while she worked. We enjoyed preparing meals together for the whole familyoften dozens of people.

My mother was also a Chinese medical doctor. When I was a teenager I developed skin problems that Western medicine couldnt diagnose. I suffered until I started taking a traditional herbal preparation that completely cleared up the condition. When it was time to pursue my education, my mother told me, Chinese medicine makes a lot of good sense. You will be able to help people. It was easy to take her advice, because I was fascinated by traditional Chinese medicine and had seen for myself what kind of relief it could bring.

I studied at Chengdu College of Traditional Chinese Medicine for a bachelors degree, then at the Tianjin Institute of Traditional Chinese Medicine for a masters. Maos Cultural Revolution meant that all high school students were required to spend time in the countryside. For me, this part worked out well, and I spent four years learning about local plants and herbal medicine, which supplemented my textbook and clinical work.

I went on to become a lecturer, researcher, and physician-in-charge for the Departments of Medicine, Kidney Diseases, Digestive Diseases, and the Research Institute of Blood Diseases at the Chengdu Traditional Chinese Medicine Hospital. I also participated on research teams investigating stroke, cancer, diabetes, and menstrual disorders. I helped design course curricula and textbooks for the Chengdu College of Traditional Chinese Medicine, was on the editorial board of Great China Encyclopedia Column of Medicine, and published a number of academic articles.

In 1995, I moved to the United States, although I still go back to China to visit my mother (who is still cooking fabulous meals). After teaching at the International Institute of Chinese Medicine in Santa Fe for five years, I moved to San Diego, California, where I now teach at the Pacific College of Oriental Medicine and see patients in my private practice, The Source, in Poway.

Many of my patients suffer from one of the high three: high blood pressure, high glucose levels, or high cholesterol. These conditions, so widespread in the West, are all related to diet, and eating right can pave the way to better health. One of the questions I hear most frequently in my practice is, What should I eat? We have written this book to help answer that question.

WARRENS STORY

I AM THE CULINARY REBEL IN MY FAMILY (okay, my family calls me a picky eater, especially given my long-standing intolerance of dairy). As soon as I left for college, I realized the world of food was at my fingertipsI could eat whatever I wanted! When I was a kid, I used to sneak jelly doughnuts from the bakery, a dozen at a time, when my mother wasnt looking. But in college I found something much bettermacrobiotics, an approach toward food developed by Japanese educator George Ohsawa (1893-1966).

I became fascinated by the connection between heath and diet. To me, it made complete sense that what you put in your body would affect how you felt. I took workshops from macrobiotic leaders Michio Kushi, Herman Aihara, and Noburo Muramoto, who spoke on the benefits of a traditional Japanese diet of whole grains, seaweed, and vegetables, as well as the medicinal effects of various foods. My commitment to whole foods and fresh produce was enhanced by my involvement in the very early days of Eden Foods (back when it was just two rooms upstairs from a bicycle shop) and my work in a number of high-end restaurants, including that of renowned chef Rick Bayless, whose artistry and respect for fresh ingredients has remained an inspiration.

During those many years as a starving student at the Cleveland Institute of Music/Case Western Reserve University, then as a starving musician, I ate extraordinarily well! I found that contrary to common opinion (and the insinuations of ads for packaged foods) it is not expensive or time consuming to eat fresh, healthy food. Over the years, I have come to apply macrobiotics much less strictly, but still embrace its principles of a largely plant-based and whole-grain diet. I dont think its any accident that the Japanese have one of the longest life spans in the world, and I worry about the effects on health of the unprecedented consumption of refined and processed foods in the West.

As a student and then faculty member at the Pacific College of Oriental Medicine in San Diego, I gained a Chinese perspective on food and healing, including the theoretical constructs behind Chinese medicine (also influential in other parts of Asia) and a broader knowledge of medicinal herbs and their applications.

I still eat better than almost anyone I know. The recipes in this book are some of my favorites, drawing on the Chinese tradition of healing herbs, a Japanese aesthetic of simplicity, and an American sense of convenience, practicality, and fun. Bon apptit!

MIKAS STORY

IT TOOK SOME THIRTY-FIVE YEARS for the world to catch up with my father. In 1970, he moved the family from a gray suburb to a semirural area outside of Toronto, Canada (Laskey Village, between King City and Nobleton, for those who know that part of the world), where he set up a gardennot just any garden but a front fence to back fence -acre plot with different varieties of tomatoes, beans, pumpkin, squash, lettuce, chard, potatoes, corn, strawberries, dill, mint, basil, mizuna, burdock, and whatever caught his fancy in the seed catalog.

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