Listen in to my conversation with Michael Max exploring the connections between Chinese medicine and climate crisis, on his Qiological podcast here: https://player.captivate.fm/episode/2792aa5b-62ec-4536-9e72-968f858cb4c3
Category Archives: Recipes
Upcoming Talk: Nutrition for the Anthropocene
I’m honored to be a featured speaker at the CSOMA Conference and Expo March 16 & 17 in Oakland. https://csomaonline.org/expo23/#!form/Expo23 I’ll be exploring the connections between personal and planetary jing and how the restoration of the human microbiome connects to the health of the soil microbiome.
Archived Recipes
Real Food All Year nutritious recipes by Nishanga Bliss LAc
Fall Foods to Strengthen the Lungs
Fall is the season which Chinese medicine associates with the metal element, the lung organ, and the energy of letting go. This time of year we prune away the excesses of summer like we prune a fruit tree after it bears, consolidating our energy, focusing on what is most important, and preparing for winter. ItContinue reading “Fall Foods to Strengthen the Lungs”
Chow-Chow
Summer is in full force here by the Bay, as our blessed fog has finally rolled in. Time to preserve some of the harvest bounty. A couple of weeks ago, the San Francisco Chronicle ran an article on the resurgence of good local BBQ with a recipe for Chow Chow, a Southern condiment often served with grilled meats (andContinue reading “Chow-Chow”
Fermented Ice Cream?!
The culinary inspiration of my childhood was my grandmother Elizabeth. I have written about her wisdom around food here. Today’s topic: frozen desserts. Into every life frozen desserts must fall. Making your own is a wonderful way to reclaim the food supply, deliciously, and impress your friends and family. I am making a batch today in honorContinue reading “Fermented Ice Cream?!”
Mung Bean Dahl–a Food for Spring
By popular demand, I’m posting my recipe for Mung Bean Dahl, a dish for spring and summer known for its detoxifying qualities and ability to move stuck liver energy. You know your liver energy is a bit stuck if you feel irritable, restless, or angry, not uncommon at this time of year. Source your kombu carefully. I get mine fromContinue reading “Mung Bean Dahl–a Food for Spring”
Spring Classes
Spring renewal comes easy when you invigorate your cooking and eating. I’ve got some exciting classes coming up to kick-start your personal spring fling. Sunday April 23 Intro to Fermentation in Berkeley, hosted by Biofuel Oasis, 10-12:30pm. A hands-on workshop for beginners:http://biofueloasis.com/workshops/. Monday May 1st Flavors of Fermentation: Sweet, Sour and Bitter hosted by 18Continue reading “Spring Classes”
Feeling Spring
This week has been a week of celebration. Spring officially arrived on March 20th along with the first asparagus and strawberries at the farmers’ market. I passed my qualifying exam for my doctorate in nutrition from Hawthorn University, advancing me to doctoral candidacy as I work on my dissertation. And this is my 100thContinue reading “Feeling Spring”
Eleven Ways to Get More Fermented Foods into Your Life
Why do you want to get more fermented foods into your life? In short, they are good and good for you. Fermentation increases the taste and nutritional value of food. It was the main way of preserving food up until the invention of the refrigerator. Humans more or less evolved to be eating fermented foodsContinue reading “Eleven Ways to Get More Fermented Foods into Your Life”
Dr. Nishanga Bliss, DAIM, DSc, LAc 