Do you have cancer in your family? Or like me, do you have many friends that have been diagnosed with cancer? Are you worried about getting cancer yourself and wondering what you can do to reduce your chances?
Many people wrongly assume that there is little we can do to prevent cancer but that is simply not true. Only 15% of all cancers are hereditary. On the other hand 30% of cancers are a result of poor dietary habits. As a certified health coach, I work with my clients to help them reduce their risk of getting cancer by helping them learn to cook and incorporate delicious, cancer-fighting foods into their diet, lose those extra pounds, and eliminate toxins from their home and personal care products.
Together we will create a happy, healthy life for you, in a way that is flexible, fun and free of denial.
Something about me
I was born in Australia, grew up north of Toronto and moved to Boston after college. For 20+ years I worked as a graphic designer, albeit not that happily. At least some of the time. But it came naturally to me, it paid well and I was not sure what else to do. I wanted to love my job, to spend more time with people and to feel like I was making a difference. In 2012, I quit my soul-crushing day job to freelance and work with a career coach. What kept coming up for me was how much I love food, cooking and nutrition. That's what I read about on my days off. That's what I am passionate about.
I can't tell you how many cooking shows I have watched in the course of my life. I must be approaching the 10,000 hour mark. It all started when I was five or six watching the Galloping Gourmet with my mother and later Julia Child and Jacques Pepin with my father. Some people watch the Kardashians. I watch cooking shows. Both of my parents are excellent cooks with wildly varied tastes. My mother made Indian curries and Peking Duck. My father made Steak and Kidney Pie and Braised Tongue. (I have eaten a lot of strange meats and organs in my day.) My sister and I started cooking when we were young and eventually took over making the family dinner by the time I was fourteen. I am not talking about spaghetti with a jar of Prego sauce. We made complete meals including dessert. Honey Wine Chicken with rice and steamed broccoli was a favorite. Or Lamb Chops with roasted potatoes, peas and cauliflower with a cheese sauce and Molten Chocolate Pudding Cake.
When I was in my final year at art college I got very sick with a bad case of mononucleosis. So sick that I was in bed for the better part of 4 months. During that time I became aware of how diet effected me, especially since my liver was impared. And so began my journey with health.
Over the years I followed Dr. Andrew Weil, went on a candida diet of no bread, no white flour, no cheese, no sugar, and incorporated, quinoa and millet into my diet when it was not cool. All along I still ate meat and fish until one fateful day when I did a meditation retreat at Spirit Rock Meditation Center in northern California.
This seems like a good point to talk about meditation. I have been meditating as a practicing Buddhist since I was 18 and teaching meditation classes and workshops for the last 15 years. Many buddhists are vegetarian and it had been a struggle for me ethically to continue eating meat and fish when it was causing such harm to them and the planet, but I just couldn't imagine giving them up... until I went to Spirit Rock. There I discovered a world of delicious, vegetarian food with the freshest organic vegetables. The first night they served a meal of polenta with eggplant ratatouile, arugala salad and homemade rosemary foccacia.
I saw the light.
In the last ten years, inspired by my time at Spirit Rock, I have been cooking delicious, mostly vegetarian cuisine, and gathering recipes from all the best chefs across a range of cultures.
Several years ago I saw a film called Forks over Knives and discovered that aside from the ethical and environmental reasons to cut back on meat and dairy there are huge health benefits to a plant-based diet. Seeing how people struggle with their diet and health, including my boyfriend who has type-2 diabetes, is what inspired me to finally make the career change I had been looking for.
I received my training from the Institute for Integrative Nutrition, where I was trained in more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on this knowledge, I will help you create a completely personalized “roadmap to health” that suits your unique body, lifestyle, preferences, and goals.