As a pioneer, leader and respected authority in the wholefoods industry, I’ve been teaching naturopaths, nutritionists, doctors and food coaches, and the general public, for over 28 years now. I’ve written five bestselling and award-winning cookbooks on the subject. Amidst the plethora of confusing food and dietary information that surrounds the issue of wholesome, nourishing and healthy food, ethicality and sustainability, this is what I have found to be true.
The foods that nourish our earthly body, allowing it to thrive are those grown in healthy, fertile soils, fields and waters that make up our earth. We thrive eating foods closer to their natural state that honour the principles and cycles of nature and are prepared so they are optimally digestible and delicious. We do not thrive on those that are refined, created in factories or laboratories where fake is swapped for real.
The foods that allow our soul to thrive are love, belonging and connection. Joy and deliciousness are nutrients in their own right.
Simply put, wholefood cooking is about nourishing both body and soul and in doing so, build strong, happy and healthy bodies, families, communities and lives. It’s something our grannies nanna’s and nonna’s understood so well.
Through my books, online classes and newsletter, my purpose over these many years is to pass on this time honoured tried and true nourishing wisdom and cooking skills that have been lost and that now, more than ever you absolutely need. I’m talking about a sensible, fad free but oh so delicious approach to food, so that wholesome, nourishing and yummy food is no longer overwhelming or daunting but totally doable (without breaking the piggy bank).
I invite you to join me, standing strong as a generation of women and men who know and want this to matter. I look forward to seeing you in the kitchen, the heart and hearth of home.