“It is a personal passion of mine to demonstrate that
‘healthy and decadent’ is not an oxymoron –
and that there is no need to experience lack
in any form when choosing a food and lifestyle upgrade.”
I was born in California in the 1950s. My early years were spent in the Central Valley, amidst miles and miles of farmland and the bounty of fresh fruits and vegetables. Personal health challenges led me to an understanding that how my food is grown and what I choose to eat affects my life. After healing through an integrated approach, with whole food, emotional healing and connection with nature being central to the process, I now enjoy excellent health. My passion for teaching and helping others initially focused on children and families in educational settings. My work transformed into teaching and coaching adults to simplify their relationship with food, gain confidence in their own ability to nourish themselves and their families, and sustain their well being.
I do not ascribe to one particular food philosophy (such as vegetarian, macrobiotic, vegan, etc). Rather, I support my clients in discovering what nourishes them best while reducing toxicity and increasing nutrients, working with their body’s innate wisdom to balance and regenerate itself.
I am also an EFT (Emotional Freedom Technique) Educator, offering my clients a simple, effective self-help tool to address underlying emotional issues connected with food and nourishment. Food is intrinsically interwoven with emotions, and it is often very helpful to address that relationship. EFT is often referred to as “Emotional Acupuncture”. For more information on EFT, go to EFT Universe.
In 2013, I co-authored a book, Experience Nature Through Your Food, with Angelyn Whitmeyer of IdentifyThatPlant. Our intention is to inspire folks to be more connected and more aware of our true nature, and to live more fully in right relationship with all life on this glorious Planet Earth.
I am in an exploration with other curious organic gardeners in my community – of what’s possible to grow in our bio-region. How can we increase variety and nutrients in our foods? What foods do we currently import from far away (like coconut oil and cashews), and what might be their local equivalents?
If you are looking for personalized support in making changes in the way you eat and take care of yourself, I would be happy to talk with you.