TCM stands for Traditional Chinese Medicine, a holistic and effective system of medicine and healing that originated thousands of years ago in China. Under the big umbrella of TCM, there are many different modalities, such as acupuncture, herbology, cupping, gua sha, and food therapy.

TCM food therapy is called 食疗药膳 (Shi Liao Yao Shan) in Chinese, a phrase that first appeared in <The Book of the Later Han> in the 5th century. Its core principle focuses on using food and a sustainable diet as the best preventative medicine for both the body and the mind, and, whenever possible, using the medicinal properties of foods and herbs to treat illnesses instead of relying on pharmatheutical drugs.

TCM food therapy share many differences and similarities to western nutrition. Both have incredible values, but neither are free of outdated information and drawbacks. My approach of teaching and practicing food therapy combines both eastern and western perspectives to offer a comprehensive, culturally sensible, and relevant set of knowledge for you to learn about this incredible subject.