The second systematic philosophical stream related to herbal medicine, which also originated in Europe, is the school of anthroposophic medicine. This stream was cofounded at the beginning of the 20th century, by the Austrian philosopher Dr. Rudolf Steiner and his colleague, the Dutch physician, Ita Wegman. Anthroposophic medicine is one of the first multi-modal complimentary integrative medicine systems; which is being integrated within conventional hospitals and primary care settings in Europe, most notably, on oncology care. Anthroposophic physicians are conventional medical doctors and they view the work as an extension of the conventional medicine practice. They see the ability to gain an understanding of the essence and the so-called spiritual force behind the patient's substance and illness as an important key to healing. Anthroposophic medicine is considered today as an integrative medicine modality within an extensive and collaborative network of physicians, nurses, art therapists, massage therapists, psychotherapists, and others. The use of herbal remedies is an essential element in anthroposophic medicine. Herbal remedies are not considered merely as a collection of active ingredients but rather as part of a holistic and spiritual approach whose goal is to advance patient-centered care. This holistic and spiritual approach to patient care addresses many aspects of the patient's life experience. This can be seen in the integrative oncology cuisine workshop shown here, which is provide to patient's undergoing chemotherapy. I'm preparing a salad, which is a combination of all the plant parts. From the anthroposophical point of view, the human being is threefold: the head, nervous system, the metabolic system which is downstairs and the rhythmic breathing system. The plant is an upside down human being; the fruit, the fertilizing part is down, and the root, which is like the head full of minerals, and connected to the earth we start with. Here, I prepared a celery root. We cooked it a bit, but it is a bit prepared to digestion, not totally raw. Important to put in the salad all the plant parts, and to have a whole image of all forces that the plant can give to the human being when he eats it. The cutting can be in several forms. I choose this one which is soft. The root is connected down to earth, and integrates the minerals, especially salts, from the earth like our thinking polar the brain, which produces little amount of salt in the thinking process. From the root we can take, another kind of fruit for example, which is more colorful. It has a different connection to the sun although inside the earth. So, we have two kinds of fruits, and we grow from the fruits upwards. We put some sprouts that come with a root, but in the just first stage of growing with all forces of the growing plant, which is the passage, transforming point from the seed to the root. We will come to the seeds later. But here are the sprouts. So, we are going to the leaves. We can put many kinds of leaves, green ones. The most important thing in this salad is not only the ingredients but the way they were grown. It's very important that they are grown organically, no pesticides or any chemical. To take the seasonal plants, and to have the- not only the calories are important but the qualities of all plants in this salad. I add also bitter leaves or cut. It is helping a lot the digestion. It is possible to add also parsley, and from the celery that we took the root from, we add also the leaves. It can be cut thin or like I do it now more wild to have the taste of it depending upon on personal taste. The leaves are the breathing part of the plants. They are open widely horizontal to the earth, open to the air and the sun, and all the gas metabolism. If one can say of the plant is going through the leaves like in the human beings. The lungs and all the breathing system, we also take the leaf part of the basilicum. All this family of the labiatae that basilicum is belonging to has also a deep connection to the bees. We could also take the flowers of this plant. They are not yet open. Now we can move to the flowers, and we take the rosemary flowers, we can add it. It is the next phase of the metamorphosis of the leaf to the flower. There are many vegetables that we eat the flowers of, cauliflower, artichoke. We can add some of the leaves to give it fresh and stimulating quality and also broccoli flowers. It has an antioxidant quality. The broccoli generally, and the flowers too. It better keeps all the quality when it is done like this with the fingers and not with a knife. We come to the fruit after the flower. Here I've chosen apple, which is not too acid and it is now in the season. We can still add from the fruit point of view, the seeds of a pomegranate. A lot can be said about the iron quality and other qualities of this fruit, a local fruit. On top, we can put other seeds, celery seeds. So, we have the whole celery, we put the root and the leaves, and the seeds. We have sunflower seeds, sesame, pumpkin. We put it all together. Now, also the sauce is thought through. The olive oil which has the oil from olives, which are local here and have a lot of warmth in it. It is as if the sun qualities is really deep in. I will add some lemon to it organically grown, not to acid. Possible to add honey. Honey, and all the beehive products, are really important for cancer patients can support a lot in the metabolic warmth and also in the shaping the form forces of the whole body, of the healthy cells, and date syrup Silan. Also, the date is a local fruit here. Which the syrup can be taken, squeezed out and give a lot of warmth and sweetness, but not too sugary to the sauce. We still mix it. We can also add good thoughts into it and make a rhythmic movement. A real sun quality, honey, dates, and olive oil even the lemon, a bit of sun quality.
