Stella Chong has been authoring several blog articles on dietary concerns since 2008. Yet, her story has not always been related to this special interest, as she calls it.
She started off her career in the publishing industry, and that is how we have been knowing her. First working for several magazines specialized on health and wellbeing, and then moving to one of the major local publishing houses focused on women's health, she developed a personal interest on diets that based their techniques on natural solutions. Her decision to formally certify her interests came naturally by following several nutrition science courses.
Spring Diet is her first book with us and it is intended to also be the first of a long term project spanning over the whole four seasons.
"Our body changes during the year" she told us. "For example, in Spring, our body is re-energized and expects us to get ready to go outdoor and shake off the dryness and laziness we accumulated during the cold Winter months." "However," she continues "our appetite tends to be lighter than the previous season. Our body urges us to be mindful of this change and to consequently adapt our diet to such new needs."
The collection of gourmet recipes that Stella Chong presents in her first book with Vyiha have been selected based on what she defines to be an "integrative approach for a diet during Spring time." The author synthesizes three approaches to adapt our body to this time of the year. With most of the ingredients used in the recipes described in the book are readily available in most grocery stores, Stella is sure that her readers will not only enjoy preparing them, but also and especially benefit from the cleaning mechanisms that such dishes will facilitate in our body.