I’m so pleased to share the news that my good friend, clinical integrative nutritionist and Food As Medicine Director of Education, Kathie Swift has just released a terrific new book, The Swift Diet: 4 Weeks to Mend the Belly, Lose the Weight and Get Rid of the Bloat. It’s in stores now, and I hope you’ll pick up a copy.
By Jo Cooper
Certainly one of the greatest culinary challenges I’ve ever faced occurred last month, when my dear friend Food As Medicine Executive Chef and author (soon to publish her 4th cookbook) Rebecca Katz — aka, one of the most famous and sublime healthy chefs in the US — came to lunch at my house.
What to cook?
When I entertain friends and family, and I REALLY want things to go well, I use Rebecca’s recipes. Now what?
I recently returned from my 4th annual Food as Medicine Conference (FAM), a training program for health professionals to effectively integrate nutrition into their practices. I like to think of this community as my professional family. The 4-day program includes cutting edge presentations given by leading Functional Medicine and Integrative doctors, nutritionists, dietitians, social and environmental activists as well as incredible lunches created by Culinary Director Rebecca Katz. Two years ago Rebecca formed a team of us Cooks on Call (COC), Culinary Nutrition Educators, who help translate the science of nutrition in the kitchen. It’s one thing when doctors tell their patients to eat kale but it’s a whole other ballgame when they can tell that patient 5 different ways to prepare it.