“My kitchen is my workshop and playground. I mix together creativity, joy and plant-based ingredients where you will discover food to nourish your body and soul and create a healthier environment.”
My obsession with clean, fresh plant-based and wild fermented foods and organic wholefoods started during the heady days of the 1960’s in Haight Ashbury, San Francisco – a time of evolution and growth within the communal wholefoods movement…….
My life’s work actually seeded itself at the age of five or six. I loved helping my mom in the kitchen while she prepared her fabulous plant-based whole wheat fermented honey and walnut cakes, strudels, chocolate chip cookies, apple pies and much more which I ate too much of!
I remember licking the bowls clean and my mother’s words warning me that eating the uncooked batter would give me a tummy ache. Our adventures in the kitchen inspired my first cookbook, “The Sweet Life”, published in 1974. this book started me on my journey of sugarless, organic plant-based wholefood desserts and more.
Summertime meant my father and I would magically transform jars of dill, garlic and pickling cucumbers into the most delicious wild-fermented plant-based Polish dill and garlic pickles. My parent’s European traditions and wisdom ignited and fed my own passion and still does today.
My original dream was to be a clothing designer but drawing was not my forte and I wound up majoring in Speech Pathology and English as a Second Language teacher.
Then as life takes you where you need to go, after a few motorcycle accidents I wound up with recurring back pain. A Chiropractor suggested that I change my diet to a Japanese macrobiotic wholefoods plant-based one which would eliminate the pain caused by inflammation. That suggestion was the vehicle that turned my whole life around and changed my life’s direction, meaning and purpose.
I left NYC and went to San Franciso to learn and study more about this way of eating and cooking. I wound up spending two years there studying Traditional Japanese Plant-based Wholefoods and fermentation. I then moved to Boston and spent another five years studying under the tutelage of such luminaries as Herman and Cornelia Aihara, Michio, and Aveline Kushi and Lima Oshawa, I became so passionate about Wild fermentation, organics and plant-based wholefood I had to spread the word.
London was next to teach and spread the word and met Bruce Gyngell who was the head of the ABC Television Tribunal in Australia. He was looking for a back cure discovered that a plant-based wholefood macrobiotic diet could cure his pain and invited us to come to Sydney, Australia and teach where we started the East-West Centre.
Struggling to conceive, I concentrated on Organic Plant-based wholefoods, exercise and Chinese herbs. Five years later at the age of 41, I had a natural home birth and gave birth to my first baby- a boy and 5 years later a beautiful baby girl followed at the age of 46.
I continued to write concentrating now on Natural Health and Healing for Children, and with 7 other healthy, wholefood books under my belt, I have taught hundreds of fermentation, plant-based wholefood, fertility and food as medicine workshops all over the world.
My passion ignited my imagination when I discovered food as medicine- the healing power of authentic and traditional wild ferments and plant-based wholefoods. The desire to impart enthusiasm, knowledge and confidence to others grew organically out of it.
A new generation of eager cooks to explore their creativity and guide them to discover how plant-based wholefoods, wild ferments and prebiotic and probiotic-rich food and drink can be regenerative and life-changing.
To create the magic that happens in the kitchen! With just a few simple wild fermented, plant-based wholefood recipes and tips you can create nourishing, sustainable, quick healthy mouth-watering meals.
I am inspired when people discover how wild fermentation, plant-based wholefoods and lifestyle changes improve well-being and can actually fit into a busy lifestyle.
“Wild fermentation and nourishing plant-based wholefoods are my passion and where I find my joy and creativity”
These days, nothing gives me more pleasure than sharing my knowledge and love of Wild ferments and plant-based wholefoods with a new generation of eager cooks. I spend most of my days developing and testing recipes, writing blogs and books.
Every time someone downloads a recipe sends me a message on Instagram or FB or shares a recipe that they made from one of my recipes, I do my happy dance and song because that is what makes what I do worthwhile.
Yours in health and vitality,
BA Speech Pathology CCNY 1965
Bachelor of Health Science CCNY 1970
Wholistic Health Counsellor 1996 The Australian School of Macrobiotics
Holistic Health Coach 2002 Academy of Healing Nutrition
Traditional Chinese Medicine Nutritionist 2004- China Herb
Tibetan Buddhist Psychotherapist and Clinical Psychotherapist
– Institute of Clinical Psychotherapy 2008
Dream Analyst- The Australian and NZ Assoc. of Independent Dream Analysts 2008
Food As Medicine- Monash University 2016