How can fresh fruits and vegetables transform a life? As early as my late teens I felt fatigued, bloated and clouded in my thinking. For over ten years, I suffered from Hashimoto's Thyroiditis, a form of hypothyroidism otherwise known as an underactive thyroid caused by an autoimmune deficiency. I'll never forget when the doctor said diseases are degenerative and my medication would increase with age. This was my fate, or so I thought.
Athletic since youth, it was hard to view myself as ill. I had a lot going for me. Growing up on a farm in Idaho, fresh air, clean water, and seasonal produce surrounded me. This was part of the benefits package that came with country living. I grew up in a small town called Fruitland. With a name like that, no wonder the peaches were sweeter, the plums juicier, and the apples crispier than any from supermarkets.
Sure, I considered myself a healthy eater, preferring bottled juice over soda pop and whole wheat bread instead of bleached, white bread, but the truth is I ate many over processed and additive-filled foods from cans, packages, and boxes labeled "healthier", "low fat", or "low calorie". However, my idea of eating fresh fruits and vegetables was just something to add to processed meals as a healthy addition. A bowl of fruit or a green salad often accompanied larger portions of foods with mysterious fillers, neon colors, and preservatives.
Despite my efforts, my diet resembled too closely the Standard American Diet, also known as the S.A.D. diet fresh fruits and vegetables are lacking and many of the nutrients are zapped out ...little did I know killing the nutrients were killing me!
Today I'm medication free. Healing and body is a multi-faceted, multi-dimensional phenomenon and I don't believe food to be the only solution for good health. However, it is one of the facets in our daily lives that we have the most control over. I encourage you to take the step and discover your own health as I share my be deliciously healthy® cuisine, lifestyle and journey with you.
From the Farm to the Great "Raw" of China
My roots are on a farm in Idaho. I raised vegetables and livestock - it was truly the simple life of county fairs and corn on the cob. Apart from being the average American farm girl, I traveled down two unique paths.
First, I lived overseas in China through study abroad programs and then in business. It was in this communist + market-driven economy, where I decided to become an entrepreneur. As the first American girl to set up shop in Beijing's famous Pearl Market District, I trained alongside Chinese in workshops, learning to design jewelry and string pearls. More was to be learned about the jewelry industry, wholesale, contracts, intellectual property, guanxi, and brand identity for growing a small business. This experience can be summed up into one invaluable experience. Lessons were learned. Some funny. Some hard. All of them helping in the next business adventure in healthy food.
Second, after the pearl market district, I was trained in raw food cuisine and started teaching raw food classes to both Chinese and expats living overseas. From Beijing to Hong Kong to Shanghai and beyond, I'd talk to, or teach, anyone who was a wee bit curious about eating more fresh fruits and vegetables. Soon after, I would train clients in their homes. Pioneering the raw food movement in China sounds a bit overstated, especially given that Chinese think eating raw foods to be nuts (pun intended). However, blogs and media would catch wind about the novelty of raw food recipes and I was on a little TV, such as CCTV, Blue Ocean Network and Shanghai International Channel .
Then... I missed the farm life and fresh air. I moved back to one of the best places - Boise, Idaho - where I continue to teach raw food and whole food classes, including probiotics, fermentation, superfood desserts, and raw chocolate classes in the local community, all while sharing be deliciously healthy videos online. Since then, I wrote my first recipe book, The Right Blend: Blender-only Raw Food Recipes, and then the next, Detox Delish: Your Guide to Clean Eating.
As a trained raw food chef (we're talking a TON of fresh fruits, vegetables, nuts, seeds and sprouts!), I share with people just how deliciously healthy fresh fruits and vegetables can be. While continuing to work as a raw food chef, I studied classical cuisine on nights and weekends for over two years as a kitchen's assistant. A lot of washed dishes later I continue to sharpen my craft of incorporating what I call the be deliciously healthy® cuisine and lifestyle into traditional - and not always healthy - favorites. Personally, I eat a lot of raw foods, cooked whole foods, and minimal amounts of animal-based products, such as dairy cultures, wild fish, and organic, cage free eggs. This brings me to the present day where I invite people to join my be deliciously healthy® newsletter group (btw, it's totally free).