Offerings


At the culmination of my time as a student of The Institute of Sustainable Nutrition program, I reflect on what a profound year of learning, sharing, and growth it has been. This education has given me the opportunity to expand my skillset in a variety of hands on applications-making kitchen medicine, practicing the art of eating, gaining full body awareness in morning mediation, putting my hands in the soil in growing our garden, and learning to identify plants using all the senses on forays. There has been time to put my feet bare on the ground, to laugh and smile and engage with others. This has been as much of a healing space as it has been educational. There has been time to learn in a traditional sense but to also think and be inspired to create, which I believe is where the most valuable personal development happens. Involvement in this program granted me freedom and encouragement to pursue what calls me. I have learned nutrition science in application to the body. Herbs and our communion with plants. Making choices that facilitate a mindset of sustainability, curiosity and empowerment. To have this information not to hold above anyone, but to lay the groundwork for others to step into with ease and excitement.There is so much to say about what I have acquired through this special experience. It is hard to articulate as I perceive it like a web, where the learning has happened between myself and the stunning human beings that are the TIOSN instructors but also the community of my class.Thoughtful connections amongst us have woven what I feel we are all here to perpetuate into the world-encouragement to ask questions and the willingness to provide answers and to help to one another. To build better and stronger as a whole because we are paying attention to our self healing and self knowledge. This is how we will contribute to society at large as well as expand the TIOSN community.

I have become a keen listener and observer. I am more in tune with the rhythms of nature and the seasons. I apply my knowledge of seasonality, soil health, biochemistry, and personal mindset in my understanding of nutrition and the bio availability of nutrients to the body.

With all of this, I extend myself as a healer, mentor, and guide. My platform is the kitchen- your space or mine, and together we will learn how nutrition is about forming a relationship with your body. Creating an individualized plan as to how I can assist you in the journey of becoming capable of making intuitive decisions about your health and choosing what makes you feel good.

Nutrition is beyond macronutrient ratios and food groups. It is beyond the strategies of  negotiating, rationalizing, restricting, and planning-these are the ways we have been taught to understand our food and it limits us. 

To me, nutrition is about choosing a diet of not only what foods will effectively nourish your cells to put you performing at your highest potential, but is also what you choose as dietary input for your mental, emotional and spiritual self. We will observe what words, relationships, and activities you feed yourself. Nutrition is body, mind and soul united. This is the holistic experience of working with someone like myself-learning how to prepare food that shows you how nourishment is  a state of abundance, self love and healing, mindfulness, connection, and beauty. These things will flood through you and your relationship with food and effortlessly into other areas of your life. All it takes is practice, and a choice to put your attention to this awakened place.

I am specifically attune to working with women’s issues but am open to all who resonate with my message. This expertise is sensitive to but not limited to difficulties with disordered eating and body image. My intention is to educate about self sufficiency and resourcefulness, and how this practice in the kitchen extends itself as a strength in and outside of your culinary adventures as well as in taking care of your physical body.

Professional Credentials:

  • Certification in Sustainable Health and Nutrition
  • BA in Psychology with a focus on health, motivation, development and behavior

Personal:

  • 2 years experience in conducting cooking curriculum for youth students, guiding culinary skills as well as knowledge and understanding of seasonality and connections to curricular studies. I utilize a positive youth development approach and encourage active participating, confidence and curiosity
  • 2 years experience working in the field for highly esteemed holistic health professionals. From this I exhibit a working knowledge of resources and fundamental information regarding homeopathy, herbs, and essential oils, all of which I have utilized for my personal healing and integrated into my lifestyle with great success and joy.

Services: Focused on integrated health, mindfulness, nutrient dense diets

  • Private or Group Cooking Workshops
    • Topics include: Traditional cooking methods, fermented foods, food sensitivity accommodations, nutrient dense cooking techniques to compensate for soil depletion
    • One on one education: knife skills & equipment tutorials; cooking techniques-i.e. gluten free baking, smoothies, salads, condiments
  • Mentorship & mindset coaching
    • for young women-guidance & body awareness
    • How to become the best version of yourself, motivation, finding your inspiration and positive psychology
  • Private Cooking
    • Example: weekly service of 10 meals (2 of your choice daily)
    • Hourly rate for specific meal preparation-done specifically to your dietary needs/goals

I believe in the power of play-I apply a lighthearted, sensitive approach to my work. Connection to your food and nourishment offers a well of empowerment and confidence to draw from-please reach out to me if any of my services click with your goals.

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This is Enough

At the end of the weekend I’m often faced with a mixed bag of thoughts.

Sunday night, I’m reminiscing on all that felt good from Friday til then. Even still, I ask myself if I did enough, or I think about what else I could have fit into my time. Then I break down all the beautiful people and events I encountered. I take stock in my insights from days spent lingering outside, conversing with friends, or in the quiet of my own company in the kitchen on the rainy moody day that Saturday was. My time truly was saturated with good things…from drives to jump into a fresh body of water, to taking time with coffee and breakfast.

I’m always seeking to squeeze as much possible from my experiences. I think being this way is fundamentally a good thing, but at times comes with the loss of being present.

Here’s to the intention to not be thinking of the next thing, or what Sunday night will feel like.

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Friday night I was craving Rose. Made it happen with some olive oil, sea salt & black pepper popcorn appetizer.

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This salad followed the wine. All produce from the farm: a salad dressing of apple cider vinegar, olive oil, sea salt, maple syrup mixed at the bottom of the bowl. Thinly sliced harukei turnip, chopped apple, snow peas, and garlic scapes. Foraged lamb’s quarters. Tossed with romaine. We had the turnip tops sauteed with kale and red onion on the side, with fish and rice.

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Watching the rain at the door with Joey. It was a good summer storm, and I was impressed with Joey’s calm.IMG_3891

The gray day of rain felt so gentle and still. The quiet of the kitchen called me to play. Developed a thumb print cookie for luke, made from my stock of random bags of gluten free flours that I’m trying to use up:

Sugar cookie base: 1/2 cup oat flour (ground oats in a coffee grinder), 1/4 cup potato starch, 1/4 cup white sorghum flour, 1 1 1/2 cups brown rice flour, 1 tsp baking powder, 1/4 salt (DRY). 1 tbs vanilla, 1 egg, 1/2 cup coconut oil at room temp, 3/4 cup organic sugar (WET). Mix together, form into balls, press that thumb in and fill with jam. 15 minutes at 365F (about…)IMG_3895

Garden progress. I can’t get over how tall and unruly the tomatoes are! They are flowering and lovely. Little green fruits are happening. I’ve had a few cucumbers thus far and pluck from the kale, collards, and herbs daily. I just planted motherwort, lemon balm, lemon verbena, cat mint, and chocolate mint that I received from Joan (TIOSN instructor, but I prefer to think of her as my mentor and friend. Thrilled to have some plants from her beautifully tended to gardens now in mine).

Herbal Vinegars

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Herbal vinegar concocting is an excellent way to participate in your landscape (as you’ll be identifying & collecting herbs and weeds) and they also are an accessible & affordable nutritive food source to add to your diet. I am learning more about nutritional herbology through my school, The Institute of Sustainable Nutrition. Through nutritive extraction of herbs we can access a broad spectrum of vitamins and minerals in a way that’s much more sustainable and nourishing (body & spirit) than taking a pill supplement.

In this extraction, the menstruum is vinegar and you can experiment with a variety of them: red wine, champagne, rice vinegar, apple cider vinegar.

Herbs that you can use include the wild nutritive herbs (cumphrey, oat straw, red clover, chickweed, dandelion, purslane, raspberry leaf, nettle, plantain) as well as culinary (rosemary, thyme, basil, tarragon, oregano). Play with combinations. You can also add toasted eggshells (heated at 200F to kill bacteria) as a calcium source.

Lightly pack your chopped & cleaned herbs into a quart jar, and cover with vinegar of choice. Let sit for about 6 weeks, then strain through a sieve or cheesecloth. Take the leftover plant matter and add to your compost or spread throughout your garden soil (as I did!)

You can take a shot of vinegar a day for a mineral boost and to alkalize your body. These vinegar extractions can be used for culinary purposes wherever you would normally use an acid-to flavor salad dressings, in marinades, or added to cooked greens.

Another beautiful thing about this process is that it is another means to extend the harvest. The first vinegar I made was made with a medicinal mindset, including red clover, red raspberry leaf, nettle, plantain, and dandelion. The second I was inspired by garlic scapes, using the woody flowering tops that you would otherwise not eat-I also added red clover, garlic mustard leaves, and nettle.