Passionate Cook, Educator, Holistic Nutritionist, Wife, Mama ♥
We all need to eat therefore we should all know how to cook...basic skill right?
In this world of convenience & fast food, it can be easy to lose sight of the importance of the food we consume. Over the last 100 years or so with the advent of the modern industrialized food system, many of our traditional food practices have been lost. Basic skills like preparing bone stock, soaking grains and fermenting food. All simple practices that were a way of life for our not-so-distant ancestors, practices that promote health, well being and longevity.
Through my business Food on the Table I'm able to share my love and passion for food & nutrition in a fun and engaging way. I love to support people with simple, nourishing and delicious food and provide information that will empower you to make the best nutritional decisions for you and your family. Whether it's preparing meals for families with my Chef at Home services..because we all need a bit of help sometimes. Or helping people discover their own joy and inspiration in the kitchen through my Cooking and Nutrition Courses. It's truly a joy and privilege to be sharing what I love!
Knowing a few useful tips and tools to navigate your way through the kitchen will go a long way and is something that can be passed down for generations to come. Food preparation is a skill that everyone should have and I believe that much pleasure and joy can be found in this activity that many of us take part in at least 2-3 times a day. It can peak curiosity and stimulate creative juices to fuel our need to eat and the desire to create simple, nourishing & delicious food. My food philosophy is very simple, eat the foods that nourish you most. This can (and will) change throughout your life so becoming in tune with the needs of your body and mind are paramount. Developing a solid foundation in knowing how to choose the foods that will support you at any given time will be of huge benefit.
In our household we eat a little bit of everything! Sometimes we'll cut certain foods out and eat more of another, it's a constant ebb & flow...like the seasons. In the summer and Fall months I enjoy tending to our vegetable garden and throughout the year I support local farmers whenever possible. We have such a wide variety of food on this beautiful WestCoast, it's easy to eat fresh foods that are in season for a great portion of the year! I like to source out good quality pastured meats from our local farms along with raw, grassfed dairy. Most of the time you'll find something bubbling on my kitchen counter...whether it be kombucha, sauerkraut or sourdough. During the cooler months bone stock is a staple in our household and can often be found simmering in the slow cooker. We eat small amounts of grains and beans and when we do they're prepared traditionally by soaking, souring or fermenting. I like to get the most out the food that I prepare. It takes a little bit of planning and a little extra time but the wide range of benefits are so worth it!
Thanks for visiting and I hope you find a little piece of inspiration that brings you to your next meal!