Having been a professional chef for over 30 years, I am happy to add nutritional therapy to my toolbox for helping people live and enjoy a healthy life. I am a Certified Nutritional Therapy Practitioner, Certified Healing Foods Specialist, and Certified Gaps Practitioner.
I am thrilled to empower people with knowledge about the correct nutrient dense foods for optimal wellness. My focus? Determine the weaknesses within the body and remove the stresses.Once that is accomplished, the goal is to strengthen the immune system and educate in nutrition. You can achieve amazing results by eating the best quality foods.
My journey with foods began as a child growing up in Northern California. I had access to a glorious 365 acre ranch for all my holidays. We ate wild game, fresh wild trout in an unpolluted river and grew all our vegetables and fruits. Grass fed meats and wild game were a stand by in my families diet. Despite that I was debilitated with migraine headaches from time I was 7 years old to 18 years old. This was diagnosed for me at 13 years of age as a hereditary disease. It never made sense to me. I was treated for acne with antibiotics for several years. My health issues got worse with thyroid issues and surgery which left me with no function for many years. I went on as a young adult to have many more issues, chronic bronchitis, ebstein barr, although my lifestyle was very active and seemingly, on the outside I was healthy.
I went from College to Culinary school, as I had found my calling as a Professional Chef. I worked in all the top restaurants in San Francisco, Berkeley and Marin counties. Pastries became my specialty and learned from some extraordinary Chefs including Jeremiah Tower and Mark Franz.
I moved out of restaurant work to Private Chef positions for celebrities, film moguls and society families from San Francisco Bay area and Seattle, Wa. I traveled to many parts of the world as a chef and sailor in the Caribbean Islands to the Panama Canal. I worked in many exclusive lodges from Alaska, Colorado and Montana to name a few.
It led me back to the Bay Area where I started a Catering and Pastry business selling at farmers markets from Monterey to Redwood City and many in between.
Many years later after private cheff-ing and catering and nanny-ing in the Seattle Area, I decided to go back to school to become a Certified Nutritionist and Expert of Fermentation. It has truly been life changing for my health and that of many I have now helped. It was only then, I could begin to understand the depth of my unhealthy body, sick and diseased. I was a chef who did not understand the complex nutritional needs for my own body. That was my aha moment.
I truly believe in the power of foods to heal and many other issues came to light for me. I have healed issues such as: adrenal and thyroid and autoimmunity. I am still repairing. But I have saved my gallbladder, gotten off synthetic thyroid medications and have a functioning thyroid. The GAPS, Paleo and autoimmune diets have all benefited me. I started with an elimination diet for 8 months, GAPS diet one year and my current maintenance diet is autoimmune paleo.
Once my family simply made changes in foods, the healing began. From the correct ratios of nutrients: Proteins, Complex Carbohydrates, Fats (30/40/30 ), and increased the nutrient dense quality, the results were huge in just one year. We saw no cavities, reversal of gum disease, balanced blood sugar, sufficient Vitamin D levels, cravings of sugar removed and so much more.
The education my children have learned to understand how to embrace a healthy life style was life changing. All levels of sickness went down along with renewed energy levels across the board. Through the years now, they have seen and heard amazing stories from my clients and I feel truly blessed that I found my calling in life! As a Chef who teaches people to heal through food. Super foods to me are bone broths, grass fed and pastured meats, fermented foods, clean fats and organic vegetables and fruits.Along the way, I learned how to improve my health through food and that of my family and now many clients who have made dramatic results.
My passion is helping people weed through the confusing and frustrating incorrect information on nutrition and debunking the truths for their individual health plans. Cooking is such a creative release and I just completed my first healing recipe book. I see clients in two ways, in person located in Sonoma County or from around the world through Skype and additional online contact.
The Gaps training I received in 2011 has been extremely beneficial along with my training as a certified healing foods specialist that I received in 2010. I spent 5 days in a intense hands-on workshop to learn all facets of lacto-fermentation. I have taught hundreds of people how to embrace the art of fermentation. Why do teach fermentation? To improve and maintain digestion, most of us have low acidity in our stomachs. If we are not digesting eating the most perfect diet will not help. Fermentation is the lost art of enhancing our diet with whole food probiotics and enzymes that become bio-available immediately. Adding bone broths and other nutrient dense foods it is simply the best way to “heal and seal the gut.” As a Practitioner one said, we must control the integrity within our gut, not let it control us. By crowding out the bad bacteria the “good microbes win out.”
As a professional Chef I love to teach and empower people to heal and seal the gut. The brain-gut connection has gotten so much attention lately, with more advancements happening each year. The take away is the gut is considered our second brain. Skin-gut connection is another area most people are now recognizing as a big issue. Removing all products that are harmful is of out most importance. That means the skin does absorb everything and goes directly into your blood stream. Making or finding pure skin products is the first step towards leaning up your immediate environment. Thinking about your water and using filters for the shower and bath truly helps the skin and reduces exposure to chemicals such as chlorine.
What I have learned through the years working with people, that education goes a long way to truly find the correct diet for each individual. It is so important to remove stresses, heal the gut and strengthen the immune system over time. The toxic load in our environment has never been greater. It takes hard work to find great sources of clean foods, but that is key. Detoxing on an annual basis will be the wave of the future in order clear out the toxins. One of the biggest systems effected in our bodies is the endocrine system, with many toxic components disrupting our hormones. Body fat holds on to toxins, suh as heavy metals in the system not releasing until a slow but methodical cleanse is in place. Areas that are direct barriers to healing are as follows: immune challenges, heavy metals and foods and digestion.
My wanderlust takes me to many places in the world to teach Nutrition, Fermentation, Traditional Cooking with the correct ingredients in workshops and retreats. I am leading one of the first retreats that I know of in the world for a biodynamic farm in Costa Rica. It is called Fermentation For Your Mind,Body and Spirit Retreat. My teacher from the NTA has agreed to join and teach along with two other Practitioners I have invited to Finca Luna Nueva Lodge. I lecture business groups in many health related subjects. For three years, I has been involved in a local Fermentation Festival where I had lectured on the benefits of eating fermented foods and digestion. My passion for learning continues as I keep updated through seminars in all health related topics. I have been intensively studying functional medicine and herbal remedies.
My vision is to see this movement of nutritional education grow so we can lead more people to healthier future generations. We need clean food and water for all people. The standards need to be changed to reflect that. The removal of GMOS from our world would be a momentas occasion. My personal goal is to educate and teach as many people on this planet the benefits of fermented foods and bone broths. Foods that are fresh and pure are the real deal. I cannot imagine a world without these divine complex and rich flavors.
Nutritional Therapy Practitioner (NTP) is certified by the Nutritional Therapy Association, a licensed and accredited vocational-technical school whose curriculum is vetted annually by the Washington State Workforce and Training Board. Additionally, the NTA’s NTP training program is accredited by the Holistic Nutrition Credentialing Board, and NTA’s program is a featured holistic nutrition professional training program of the National Association of Nutrition Professionals. Certified NTPs are qualified to sit for the Board Certification in Holistic Nutrition national examination as proctored by the NANP. NTPs are required to meet approved continuing education requirements annually to maintain professional credentials.