Hi, I’m Marcea
Nutritional Psychology Coach and integrative Traditional Chinese Medicine and Ayurvedic Nutrition Practitioner.
My philosophy centres on holistic wellness and living in rhythm with the natural cycles of life. By aligning food, movement and self-care with the changing seasons, I encourage a balanced and adaptable approach to health that supports resilience, vitality and a deeper connection to everyday wellbeing.
For more than 30 years, I’ve taught across the United States, London and Australia, guiding people to cook and eat in tune with the seasons. My approach combines seasonal organic wholefoods, fermentation, pickling and balanced eating with evidence-based nutritional science, creating a simple yet nourishing way of cooking that supports mental health, gut health, steady energy, emotional balance and overall mind–body wellness.
My Books and Philosophy
I’m the author of eight books exploring the connection between food and wellbeing, with my work published across the United States, England, Japan and Australia. I’ve also contributed to publications such as The Sydney Morning Herald, WellBeing Magazine and Nature & Health Magazine, and have shared my expertise on SBS and ABC TV and Radio.
My early books, The Sweet Life and Naturally Sweet and Sugar-Free, were among the first cookbooks to remove refined sugar and processed ingredients, showing that desserts can be both nourishing and delicious. Later titles such as The Australian Book of Wholemeals and Wholemeals celebrate global plant-based cuisines and explore how alternative proteins can create balanced, satisfying meals for every stage of life.
My early books, The Sweet Life and Naturally Sweet and Sugar-Free, were among the first cookbooks to remove refined sugar and processed ingredients, showing that desserts can be both nourishing and delicious. Later titles such as The Australian Book of Wholemeals and Wholemeals celebrate global plant-based cuisines and explore how alternative proteins can create balanced, satisfying meals for every stage of life.
In Macrobiotics and Beyond, I draw on my love of Japanese plant-based cuisine and the macrobiotic philosophy, encouraging people to live in harmony with nature through seasonal eating. My more recent books, Natural Health and Healing for Children and The Encyclopedia of Natural Health and Healing, focus on the role of nutrition and natural medicine in the first thousand days of a child’s life — a vital period for brain development and lifelong health.
My vision as a teacher is to empower people to create healthy habits through their food choices.
In my classes and workshops, I teach students how to use spices, herbs, grains, beans, ferments and plant-based proteins to create meals that are both nourishing and full of flavour. Alongside practical cooking skills, I explore how food, seasonal living and mindful habits can support both physical and mental wellbeing — strengthening the gut–brain connection, improving energy and helping people feel more balanced in their everyday lives.
My passion for holistic living grew from personal experience. As a child I struggled with recurring illness and later faced fertility challenges for more than 15 years, which led me to explore alternative paths including working with a Chinese herbalist, embracing organic plant-based foods, fermentation, yoga and meditation. These changes transformed my health and eventually led to two natural births at 41 and 46. Today, I share these lessons through my books, classes and coaching, helping others discover how food and lifestyle can support both mind and body in powerful ways.
Testimonials:
I really enjoyed the small group and interactions throughout the course. It had the right amount of hands-on cooking, plus tutoring from Marcea. I enjoyed the canapes and fermented drinks that we all enjoyed. (Sydney Community College)
Festive Ferments Course
I really enjoy my fermenting class with Marcea! She is so knowledgable and has years of experience and understands the fine detail involved.
Fermenting & Pickling for the Seasons Course
Great tutor – she was very clear. also was great to have it at home – we were able to sign up when we never would have committed to an in-person class. please keep a range of online classes available. Sydney Community College – online
How to Make Vegetarian Dumplings
Marcea was a great teacher, very generous with her time and expertise in teaching us about fermenting foods.
The ingredients provided were fresh and had great variety to cater for different tastes.
Fermenting & Pickling for the Seasons Course
Contact Marcea
