I graduated from the Institute for Integrative Nutrition where I learned innovative coaching methods, practical lifestyle management techniques and over 100 dietary theories from Ayurveda, gluten-free, Paleo and low-carb, to raw, vegan and macrobiotics.
It's here I learned to take a holistic approach to life and gained an understanding that it’s not just the food on our plate that helps us flourish, but also how we nourish ourself through other areas, such as our relationships, career, physical activity, and spirituality.
Although I still enjoy a good coffee and gin + tonic, my education has equipped me with extensive, cutting-edge knowledge in food, wellbeing and positive lifestyle choices to start living my BEST life now.
The ground-breaking Forks Over Knives cooking certification course taught me the core techniques of whole food cooking and allowed me to explore and practice a variety of recipes and flavours from around the world.
I learned advanced raw techniques, how to cook with no oil, low sodium and gluten-free-options. This amazing training featured world-class instructors, peer support and interactive assignments that set the bar as the standard in culinary education since 2005.
Ultimately, I like to keep things simple with EASY, WHOLE foods anyone can enjoy. It's what I love!
In addition to being an NYC Board of Education Certified Health Coach and a Rouxbe Certified plant-based cook, I hold a Bachelors of Science in Human Services with specialization in marriage and family therapy.
I'm a Master level Reiki Practitioner with extensive Mindfulness training from the Kagyu Samye Ling Monastery in Scotland, and a long time student and teacher of A Course in Miracles with over 15 years dedicated to helping people overcome anxiety by shifting their awareness from fear to love.
Although I'm a native Californian, I now live in the UK with my husband Mark, our two adult children nearby, and our cross-collie dog Ben and Tuxedo cat Peter.