On Todd Caldecott’s blog Food as Medicine two recipes from his book Food as Medicine have recently been shared.
The first recipe is for Mexican Chicken Stew and the second is for Braised Persian Lamb Shanks. I’ve personally made the first recipe and can fully recommend it (I couldn’t find all of peppers unfortunately).
This is an important time to be eating stewed and nourishing foods, so for those of you who don’t have Todd’s excellent book do check out this blog.
Todd Caldecott recently released another article (he’s on a roll) titled Migraines, Magnesium, and Brown Rice. It is a discussion of several subjects, including the proper processing and preparation of cereals.
Todd Caldecott, a well known multi-disciplinary herbalist, has a newsletter that you can subscribe to for updates and articles. To subscribe visit his website and you will see a place to enter your name and email for his newsletter (upper right hand corner). His most recent newsletter pointed out the following new articles:
And Todd has also started a series at Elephant Journal:
Todd Caldecott has written an article about spring time and its implication for health and lifestyle: Spring can really hang you up
But if we want the high level perspective, we need to remember that spring is naturally a time of inertia and congestion. In Āyurveda, spring in northern temperate regions is associated with an increase in kapha, the aspect of the body that relates to its nourishment and structure, expressing the qualities of heavy, wet, stable, greasy, and cold.
Todd Caldecott has posted an excellent article titled Shedding some light on bone broth where he addresses the recently circulating reports that there may be toxicity to bone broth on account of high levels of glutamic acid.
As usual Todd’s article is comprehensive and insightful and well worth the read.
Mar 15, 6pm PST
In this evening presentation, veteran practitioner Todd Caldecott provides a detailed review of 12 important culinary herbs that everyone should know. During this lecture, Todd will provide a detailed review of their nutritional and phytochemical properties, as well as their culinary and medicinal uses, including how to cook with them, what foods they go best with, and how to prepare them as a medicine. In clinical practice since 1995, Todd Caldecott is author of the book Food As Medicine: The Theory and Practice of Food (2009), and is Director of the Dogwood School of Botanical Medicine.
TO REGISTER: https://www.fuzemeeting.com/fuze/7321bf17/31985614