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Philosophy

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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.

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).

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.

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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.

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