“Let food be thy medicine.” — Hippocrates

We all love food! A stir and a taste is how culinary love begins. New insight has shaped how people think about food. In no other period of our history have Americans been so concerned about diet and nutrition. The pursuit of health is a universal desire of mankind. Scientists seek knowledge and are always on the lookout for safe cures and methods to prevent disease.

Just think, we can help our organs do exactly what they are designed to do, and we can thank them over and over for the vital role they pay in our wellbeing.

From the time of Hippocrates, it has been known that certain foods have disease-preventing and healing benefits. Being informed with knowledge, we can reverse many disorders. Today we live in a world that offers healthy nutrition, nontoxic products and therapies of every kind.

I have been interested in the teachings of Hippocrates because he laid the cornerstone for modern medical and nutritional science. He believed in foods and natural cures. He is called the Father of Medicine by historians.

It is written that Hippocrates possessed valuable insight into human nature. His comments on disease and symptoms are still considered important in the health arts.

“Every disease has its own nature and arises from external causes,” he wrote. He believed in the importance of the methods of natural cures, such as diet. He was aware that many things contribute to diseaseclimate: unbalanced diet, nutritional deficiency, nutritional excess, events and emotions, and other things that affect our lives and bodies.

I try to remember as I cook a mouth-watering, appetizing meal to make it appealing, serving something hot and something cold, something crisp and something soft. Bringing a family together for a meal is one of the best opportunities we have for sharing.

Cooler days signal the start of a satisfying full-flavored fall meal for the family. What better way to mark the change of seasons? A nip in the air gives a warming bowl or mug of soup a special appeal. Ladle up this simmering favorite recipe. (When I was doing my food column this recipe was in constant demand.)

I am sending Helen Spirounias’ recipe from the Fotini Kitchen because every time I make mine I do something different. Helen’s is better.

AVGOLEMENO SOUP (Egg Lemon Soup)

Ingredients:

1 chicken

6-8 cups chicken broth

1 cup rice

2 eggs

Juice of 2 lemons

Salt and pepper to taste

Instructions:

Cook chicken in salted water until tender. Remove from pot and set aside. You should have 6 to 8 cups chicken broth from this. Add rice to broth and cook until tender (about 20 minutes). Separate the eggs and beat whites until stiff. Add egg yolks and continue beating until frothy. Add lemon juice slowly, beating well as you add it. Take a small amount of the chicken broth (abut one tbs.) and add to the egg mixture, beating all the while. Keep adding broth, a little at a time to egg mixture, beating constantly until you have added about half of broth. (Beating constantly keeps the mixture from curdling.)

Add this mixture to the rest of chicken broth in pot. Season with salt and pepper. Keep warm but do not boil. You can add pieces of chicken meat if you wish.

— Zaffie Hadiaris of Saco is the host of “Zaffie,” a weekly television talk show on Channel 3 Biddeford public access. It can also be seen at biddefordmaine.org. Contact Zaffie at zhadiaris@hotmail.com.