Nishanga Bliss, a professor of Chinese medicine at the Acupuncture and Integrative Medicine College in Berkeley, California, has recently published a new book, Real Food All Year. In her book, Bliss focuses on the connection between health and eating seasonally, and offers suggestions for home cooks who want to support their health and improve their overall energy. Real Food All Year includes chapters such as “Feeling Spring,” “Celebrating Summer,” “Reaping the Rewards of Autumn,” and “Settling into Winter.” Each chapter focuses on food that is naturally abundant during that season and cooking methods that best enhance the nutrition and healing power of the food.

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