In toDay ’s industrialized countries, people are eating more than ever before, yet most are receiving less nourishment. Real food, for the most part, is virtually unknown; yet fortunately, more and more people are becoming conscious that both shelved and perishable products in supermarkets contain a wide array of chemical additives and contaminants, and that their food choices have an impact not only on their health, but on that of the entire planet.

Food is the earliest form of addiction; it may be more controversial than sex, politics, religion, or drugs. People in general have become out of touch with nature and very little instinctual or rational basis for their diet, and as a result they can become very emotional about it; thus, they may defend their diet and resist suggestions for change. The average person is not familiar with natural foods and doesn’t know how to maintain good health; doctors in general may know a lot about disease, but very little about health-promoting factors such as nutrition.

“You are what you eat.” ToDay there are many philosophies around diet and many choices of food and its preparation. I have examined the diets from many perspectives and have come to the conclusion that we are all different; this predisposes our body to choose certain foods. In a natural setting we would instinctually choose foods that provide just the right amount of energy and nutrients for our needs and for the level of consciousness and life adventure we would like to experience.

I would like to stress the point that there are no good and bad foods per se, just as there are no correct and incorrect ways of preparing them (though definitely some foods and preparations may support health more than others); it is a matter of personal choice that has to do with our very unique make up and way of being in the world. Moderation and balance are the keys. Our bodies are perfectly well-equipped to handle everything in small amounts, and if we understand that we are part of Earth just like the plants and animals, we will naturally have more respect for these other creatures and gravitate toward a more frugal and simple lifestyle, which will not only protect our health but also our entire ecosystem.

My advice then, to you and to myself, is: Don’t fight your vices; be kind to yourself, and they will eventually fall away. Don’t make food an end in itself. Construct a diet as good as your head can tolerate without losing the joy of living. And remember, everyone’s needs are different.

I am happy to have had the opportunity to cooperate with Dr. Elson Haas because I feel in alignment with his philosophy and like his direct and practical way of explaining things. In keeping with this simplicity, prior to the seasonal menu plans and recipes, I will provide you with a few time-saving tips for the busy person, as well as basic shopping and utensil lists.

I also wish to achnowledge Michel Stroot of the Golden Door of Escondido, CA, who does wonderful creative work with food and from whom I have learned a great deal, and Annemarie Colbin, whose books have been an inspiration to me. I offer to you a few adaptations of their recipes together with some of my own.