Authors Harvey and Marilyn Diamond were “natural hygienists”, and their concepts on preparing organic foods, food combining and digestion were unlike anything I had ever read or heard and I was captivated. I immediately began implementing their food combining concept and slowly began my journey into the world of organic cooking. Within a short time I subscribed completely to a Vegetarian and then Vegan lifestyle and for 12 years my health was good and my weight was easily managed. Then in 1999 after suffering a series of severely painful and debilitating colon attacks, I was diagnosed with Spastic Colon (IBS) was given a long list of foods that I would now need to eliminate from my diet – including spinach, broccoli, cauliflower, apples, cabbage, Brussels sprouts, and more … I was confused and perplexed! Weren’t these the very foods we were to be eating to maintain optimal health? More lessons to learn!

During the years that I practiced a strictly plant-based cooking/dietary lifestyle, the introduction of genetically modified foods (GMO ) and the advanced hybridization of wheat began to take hold without much fanfare. When I began to reintroduce naturally raised, grass-fed and organic meats and wild-caught fish to my diet while at the same time, eliminating grains, the colon attacks subsided and I was soon able to reintroduce the fruits and vegetables that I had been avoiding after my diagnosis.

As your Organic Cooking Coach, I will share the simple whole foods ingredients, fast & easy processes and cutting edge facts that have proven success with individuals, businesses, groups, families and professional chefs, since 2005.