Food as Medicine

Food as Medicine – Volume 3Healing Recipes & Wellness Traditions from 15 More Countries By Lilia Yermak What if every meal could be a step toward better health — and a journey around the world? In this third volume of the acclaimed Food as Medicine series, you’ll discover 15 more traditional recipes from across the globe — each one chosen for its natural healing properties, cultural wisdom, and real-food simplicity.

From the hearty root stews of Kazakhstan to Denmark’s fermented rye, Australia’s ancient wattleseed to Cameroon’s nourishing bitterleaf soup — every chapter offers a dish that’s stood the test of time for one reason: it works.