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Last week I shared the first part of my interview with Ed Bauman, Ph.D., founder and president of Bauman College of Holistic Nutrition and Culinary Arts. The focus of last week’s interview was Dr. Bauman’s newly released book, The Whole-Food Guide for Breast Cancer Survivors. If you haven’t read the interview yet, I highly suggest you do. I learned so much chatting with him!
In today’s second part of the interview, we’re going to focus on Dr. Bauman’s other newly released book (he’s been busy!), Flavors of Health. I am so thrilled to share more about this amazing cookbook with you.
What Inspired Flavors of Health?
Flavors of Health is the product of more than 40 years of “exploring, tasting, learning and teaching about culturally diverse, delicious, traditional healing foods,” Dr. Bauman says. All of the recipes in the book are original creations of Dr. Bauman and co-author Lizette Marx, N.C.
Dr. Bauman began his career in the holistic nutrition field as an organic farmer in Massachusetts in 1970. As a self-professed “city boy from Washington, D.C.,” he believes that learning about food and cooking must start, literally, from the ground up.
Keep It Simple
What I love most about the recipes in this book are their simplicity and purity. Although it’s not 100% gluten- or dairy-free, the book incorporates so many whole, natural foods that I hardly notice. (And there are many gluten- and dairy-free options.) Speckled throughout the book, Dr. Bauman offers “Nutrition Gems,” which are insightful snippets about super healthy ingredients such as flax, Thai herbs and spices, and jicama.
Dr. Bauman doesn’t believe that food should be complicated. “It’s just a matter of getting a few things together to go back to again and again,” he advises. For those that lack money, Dr. Bauman believes that one can eat pretty darn well on beans, rice, nuts, seeds, and vegetables. And his book is certainly proof that those foods need not taste bland or boring!
My mouth is already watering at the Persimmon, Pomegranate, and Pecan Salad; Fresh Gingered Beets; Vegetable Biryani; and Chewy Ginger Buttons.
Flavors of Health reads like a novel. Despite the fact that it’s jam-packed with great recipes and health information, it’s easy to read and absorb mentally. Even a complete beginner in the kitchen could understand these recipes.
As Dr. Bauman says, this book “is aimed at people who are in the beginning or middle of their cooking career.” For those concerned with how they will incorporate seemingly unusual ingredients such as sea vegetables and spices into their cooking, Dr. Bauman recommends taking it one step at a time by introducing new flavors “gradually.”
I asked Dr. Bauman if he has a favorite recipe from the book. “That’s a tough question,” he replied. “I love all the recipes!” He did pull out the Coconut Thai Soup as a favorite, though, “which can be made with chicken or tofu, depending on personal preference. The blend of fresh lemongrass, ginger, and turmeric…with seasonal vegetables opens up a new meaning to the term comfort food.”
I also asked Dr. Bauman what three foods could always be found in his kitchen. “Fresh seasonal fruit, nuts, and salad fixings,” he said. “I love Greek yogurt (organic cow or goat) as it is so digestible and versatile to use with fruit, veggies, grains, or in a dip or sauce.”