I love food! Growing it, preparing it, fermenting it and most especially eating it! Food has to taste delicious or else it doesn’t nourish you at body AND soul level.
Looking for a chef but not just any chef? I’m a Restorative EcoChef. With my experience, nutrition background and love of eating, I bring a whole other dynamic and vibration to food that no one else is offering out there. My focus and specialty is food combining, fermenting, culturing, sprouting, locally sourced, seasonal foods with minimal food waste and a small carbon footprint.
What is a Restorative EcoChef?
- Restorative: having the ability to restore health, strength, or a feeling of well-being.
- EcoChef: supports local food systems; works with the seasons, honors the people who raise food in a sustainable way, creates minimal food waste and keeps a small carbon footprint.
The way I prepare and use food has the ability to show and support your body to heal itself at a cellular level while supporting local, seasonal farms and businesses, keeping a small carbon footprint and reducing food waste.
Why I Cook
I learned early on in life food could either make me feel great or feel terrible. In my late teens I was put on a very strict rotation diet; the foods I was allowed were very limited. Food was boring and tasteless. Ugh, took my appetite away to be honest. It was then I realized if these were the only foods I could eat it was up to me to find ways to make them taste good, create a variety of ways to eat them and bring some excitement to them. I loved cooking but had been too sick to put much energy into it so what to do?
The criteria was simple; fast, delicious, nutritious healing meals using the foods I could eat. And the catch was I could not eat the same food again until the fourth day! Up to that point I usually stir fried or slow cooked everything but always with the same seasoning. This is where my love affair with herbs and spices began. Just by changing my seasonings I could create an entirely different meal using the same ingredients regularly. Those days I used mostly dried and very little fresh.
I have come a long way from those days and am so grateful for my health struggles that taught me to get creative, to test new ideas and play with my food. I’ve never been a big recipe follower, I use them more for inspiration than anything and back then there was no internet so I would collect and spend hours reading food magazines and cookbooks. And I still love reading cookbooks and perusing recipes online.
After I got my nutrition certification and began mentoring with Dr. Jack Tips, Ph.D, CCN I started applying what I was learning to the way I prepared and combined food. As I implemented these changes throughout life my health got better and better. I began to heal deeper and deeper and finally to flourish without fear of relapse, illness or dis-ease. Energy was abundant, pain gone, hormones balanced, digestion functioning, happy, joyful; living was fun for the first time in my life! I became a whole new person living life as my fullest and most vibrant self. In more recent years I added the fermenting and culturing into my lifestyle habits and that again changed everything taking me to even deeper and higher vibrational levels. My private one:one coaching clients and participants in programs I chef for have also experienced these benefits for themselves. You can read more of my story here.