If ever there was a thing one should binge on, it’s clean eating. In his new cookbook Cooking with Light, Thai chef Paisarn Cheewinsiriwat helps extend the spa diet into kitchens, sharing the recipes, techniques, and ingredients that have earned him several culinary awards during his time as cuisine director at Chiva-Som, southern Thailand’s renowned health resort. Primarily Thai with European twists, dishes are filled with antioxidant-rich spices—lemongrass, turmeric, galangal—and plenty of fishes and greens (US$132). —Gabrielle Lipton

This article originally appeared in the February/March print issue of DestinAsian magazine (“The Light Stuff”)