Philosophy
All About Learning
Since being diagnosed with Celiac disease, I believe food has to be gluten free. Because gluten-free foods contain more sugar, sodium and fat, part of my journey has been learning how to choose quality gluten free products and discovering that I prefer to make my own food from scratch at home. This helps avoid cross-contamination and gives me control over added sugar.
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I would love to share my knowledge and experience with holistic nutrition to help you along your food journey.
(To hear my personal story, go to About).
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The Process
Food has immense value for me, and I love the idea of zero-waste cooking. Reducing waste also reduces CO2 emissions and contributes to sustainability.
In support of regional farmers, I buy most of my food from the local farmer’s market. When I make purchases from the store, I always choose organic food. For me, the quality of the food is more important than the quantity, as organic food contains more vitamins and minerals. When I buy fresh organic vegetables or fruits, I select imperfect products first, and choose food that is free from pesticides, hormones, antibiotics and other additives.
Moving with the Seasons
I associate food with seasons. My food choices are always seasonal. During the fall, I crave warmth, and gravitate towards soups and stews, and warming spices like cinnamon, cayenne pepper and cardamon. Hot water and tea are a must, and this continues into winter, where I also add warm breakfasts and root vegetables to my diet. Once spring hits, I switch to light and fresh meals, including salads and radishes. In summer, I prioritize fresh fruit and vegetables, cold soups, iced teas and smoothies. As always, I strive to maintain a balanced diet of clean, organic food that’s gluten-free.