Annemarie Colbin, Ph.D., is an award-winning leader in the field of natural health, and a highly sought-after lecturer and wellness consultant. She founded the Natural Gourmet Institute for Health and Culinary Arts™ (formerly Natural Gourmet Cookery School) in New York City in 1977, the oldest natural foods cooking school in the United States. The NGI is licensed by the New York State Education Department and is accredited to offer a career Chef's Training Program in natural foods cooking. The associated Natural Gourmet Institute for Food and Health offers a wide array of lectures and cooking classes for the general public about healthful cooking and the use of food as a healing tool for various health conditions.
Dr. Colbin is a visiting lecturer at the Institute for Integrative Nutrition in New York City. In addition, she also has led workshops in such well-known institutions as the Omega Institute, the New York Open Center, Kripalu Yoga Center, and in many smaller regional organizations. She serves on the board of the non-profit Friends of the Institute of Noetic Sciences (FIONS), and on the advisory board of HealthCorps, the organization founded by Mehmet Oz, MD.
A prolific writer, Dr. Colbin is the author of several best-selling books. Her cookbooks include The Book of Whole Meals(Autumn Press, 1979; Ballantine Books, 1983) and The Natural Gourmet (Ballantine Books, 1989, 1991). Her book Food and Healing (Ballantine Books, 1986, 1996), on the relationship between food and health, has been translated into Spanish, Italian, Czech, Polish, Bulgarian, and Chinese. The English version was reissued in a 10th Anniversary edition in 1996. The Natural Gourmet was awarded first runner-up prize in the IACP/Seagram national cookbook awards in 1989. Her latest book, The Whole Foods Guide for Strong Bones: A Holistic Approach was published in early 2009 by New Harbinger Publications. She also has a chapter in the book Vaccine Epidemic, edited by Louise Kuo Habakus and Mary Holland.
Dr. Colbin writes a regular bimonthly column for the magazine New York Spirit. She has been written up frequently in the news media and has appeared on numerous radio and TV programs.
Books authored by Annemarie Colbin
The Whole-Food Guide to Strong Bones by Annemarie Colbin, Ph.D.
In The Whole-Food Guide to Strong Bones, nutritional theorist and best-selling author Annemarie Colbin offers readers a complete lifestyle program, including some 100 delicious and satisfying recipes, that can strengthen bones and prevent osteoporosis.
Food and Healing by Annemarie Colbin, Ph.D.
How what you eat determines your health, your well-being, and the quality of your life (Ballantine Books, NY: 1986)
A theory book on the dynamics of the effects of food on health, using both Western and Eastern concepts. Most useful for anyone who is confused by conflicting dietary opinions and recommendations; it helps people make their own dietary choices according to their need. A section on home remedies offers help with headaches, colds, fevers, and stomach aches. (ISBN 0-345-30385-7) Tenth Anniversary edition, with a new cover and new foreword, published by Ballantine in 1/96.
The Natural Gourmet by Annemarie Colbin
Delicious recipes for healthy, balanced eating (Ballantine Books, NY: 1989)
Featuring whole grains, beans, fresh vegetables, nuts, seeds; mostly vegetarian, a short chapter on fish, some butter optional. Includes the information on balancing meals according to the ancient Chinese Theory of the Five Phases (or Elements), used in Traditional Chinese Medicine and acupuncture to promote a balanced state of health and energy. (ISBN 0-345-37028-7). Was awarded the 1989 IACP-Seagram Award in the category "Healthy and Light" as 2nd runner-up.
The Book of Whole Meals by Annemarie Colbin
A seasonal guide to assembling balanced vegetarian breakfasts, lunches, and dinners (Ballantine Books, NY: 1983)
A kitchen philosophy and the information and recipes to go with it. Dinner, breakfast and lunch menus are balanced according to nutrition, esthetics, and energy; creative use of dinner left-overs to make breakfast and lunch. Mostly vegetarian, a few recipes with fish and eggs. Menus are grouped according to season, with six complete "days" each for fall, winter, spring, and summer. A practical beginner's book, with tips on the timing of the cooking of each meal to maximize efficiency.