home

biography

classes

books

After teaching healthy cooking for 20 years I am becoming more aware of our collective misunderstanding of the role that food plays in the disease process. 

Understanding eating can make us well.

I find that people new to health consciousness  seem to gravitate towards herbs, massage, and other remedial therapies ignoring the fact that  it is our daily routine of nourishing ourselves with foods that actually are at the root of the disease process.  That is what makes us sick.

How does this happen? 

• Most of us do not take time to cook so we give very low priority to preparing meals. 

• Secondly we then choose foods that are frozen or microwaveable thereby eliminating the vitality that fresh foods give us. 

• And most importantly we have very little understanding of the digestive process and are bombarded by  dietary opinions through the media.

If we wish to change

If we wish to change this situation we must first place nourishing ourselves as a priority. 

There are many time saving utensils that can be used to speed the process of cooking healthy meals without destroying the food, as in microwaving. Buying fresh further connects us with the way we experience food and the meditative process of preparing meals.

The stomach/spleen are the main organs that transform food from matter into energy are at a temperature of roughly 100 degrees so everything that we put in the stomach must be turned into a 100 degree soup before it is digested. This means that food that is cooked is more easily digested then cold or raw food.  Other factors that will cool the digestive fire of the stomach are age, drinking large glasses of liquid especially ice cold liquids with meals, overeating, sweet and greasy foods. 

Intuitive art form

For the most part in the current American culture we are over nourished from the time we leave the womb so that our present challenge is to learn how to properly nourish ourselves artfully using foods that are imaginatively prepared and easy to digest. This is a skill that requires some dedication and can not be acquired in one cooking class or by collecting cookbooks which also removes us from what is intuitive art form. In other words we need to get our hands and hearts back into the process of cooking.

Learning to prepare familiar dishes substituting  Tofu, Textured Vegetable Protein, and other vegetarian substitutes we can transition to healthy eating without giving up good flavor. Learning to cook without using dairy products, meat and refined sugar is the key to long term recovery from many chronic conditions including gluten intolerance, diabetes, and overweight.

I am committed to the exploration of tasty food as an aid to recovery from illness and as the foundation of a healthy life.

For more information or class schedules 

call (210) 826 -4591