Kitchen Medicine

Debi Lewis has written for outlets including The New York Times, Bon Appetit, Huffington Post, and more. She lives in Evanston, Illinois with her husband and two teenaged daughters. You can learn more about her at http://www.debilewis.com and follow her on Twitter at @growthesunshine.

• IntroductionChapter 1: Hot ChocolateChapter 2: Blueberries, Quartered and StuckChapter 3: Chickpea Soup, My First ImprovisationChapter 4: Tostadas, a RevelationChapter 5: Egg, Soy, Nuts, Wheat, Milk, and Joy, All MissingChapter 6: Chinese Food in a HurryChapter 7: Marshmallow Fluff and RaspberriesChapter 8: Matzah and Fat-Free Cream CheeseChapter 9: Strawberries and Sushi and Making DoChapter 10: Summer LunchboxChapter 11: Pickles in LimboChapter 12: The First Sandwich in a New WorldEpilogueNotesIndexAbout the Author

Parents whose pediatricians cite their children’s “failure to thrive” should find comfort in this story about a mom’s fight to help her daughter. Despite being born a week past her due date, Sammi weighs less than five pounds. Unlike her older sister, Ronni, a voracious, adventurous eater, Sammi sometimes subsists on little more than blueberries. Lewis, her understandably worried mom, takes her to see doctors and prepares unusual family meals. To avoid reflux triggers, she prepares meals without lemon, chocolate, or tomatoes. And during an elimination test, she forgoes dairy, soy, eggs, peanuts, tree nuts, and wheat. Before Sammi turns five, she finally gets diagnosed with an autoimmune condition that damages the esophagus. Then, after surgeries and good medical treatment, she officially becomes a well child. Today, she is a healthy 16-year-old. Lewis, previously obsessed with her daughter’s diet, concludes that it’s important to pick the right battles and doctors and to see beyond a child’s medical issues. It’s sound advice for parents who find themselves in Lewis’ shoes or more accurately, given how much time she spends cooking, in her apron.