I love to make healthy vegan recipes, but I can not say that I had this particular ardent interest in nutrition, health or cooking while growing up. In fact, my mother would find it really funny when she sees me eating all the healthy foods now - I was quite a picky eater while growing up.
However, my mother did manage to make a firm foundation for me, despite my protest, and I'm grateful for her guidance and for my innate nutritional wisdom. I remember this one afternoon, I asked her for a banana as my snack, and being delighted when she said yes. I was never fully vegan while growing up, my mother often made healthy recipes for dinner, and she showed me the fundamentals of healthy vegan recipes.
I can say I'm not really into eating at restaurants. I have always chosen to cook healthy simple meals at home, so that I can control what goes into it and how it was prepared. The more I acquire info about how the foods are processed these days before they get to the stores, the more I desire to cook healthy vegan meals at home.
Phil swapped places with me as the head chef in our kitchen for a couple of times, but it was after we decided to eliminate processed foods, eggs, meat and dairy got me started on a new inspiration. The failure to rely on those influential flavors has made me realize the power of simplicity and unleashed the natural flavors of whole foods. As we don't eat a 100% raw diet anymore, the resourcefulness needed to prepare raw vegan recipes has opened new cooking possibilities in my kitchen.
Learning more about cooking led me naturally to start learning about nutrition and how to make healthy vegan recipes that are not only incredibly delicious, but go a step beyond to bring back the simple truth that the food we eat is meant to nourish our bodies and create the energy we carry through life.
Phil and I have individually explored a lot of various approaches to nutrition - vegetarian and vegan diets, western scientific nutrition, ayurvedic approaches, detoxification and raw food programs, gluten free recipes, and Chinese traditional practices, which is based on thousands of years of cultural learning.
Many of the most affluent cultures around the globe are based on their cuisine - Indian, Chinese, Italian, and French. There is also an increasing awareness that there is more to food that its appearance. Cultural and scientific knowledge has both played a significant role in nutrition, and each of the various approaches and cultures have significant practices to be taken into consideration.
I believe the solution is to begin listening to your body. Even as I, without doubt think that there are certain fundamental truths about cooking and nutrition, my overall viewpoint is that there is no absolute fact for each person. It takes certain consciousness of your health and testing with your body to create a balance, which requires frequent adjustments as you move forward with your life.
My purpose is to present you with a new perspective, and help you look for that certain awareness to reunite with the power of food, while having lots of fun and making delicious and healthy vegan recipes in the kitchen.
However, my mother did manage to make a firm foundation for me, despite my protest, and I'm grateful for her guidance and for my innate nutritional wisdom. I remember this one afternoon, I asked her for a banana as my snack, and being delighted when she said yes. I was never fully vegan while growing up, my mother often made healthy recipes for dinner, and she showed me the fundamentals of healthy vegan recipes.
I can say I'm not really into eating at restaurants. I have always chosen to cook healthy simple meals at home, so that I can control what goes into it and how it was prepared. The more I acquire info about how the foods are processed these days before they get to the stores, the more I desire to cook healthy vegan meals at home.
Phil swapped places with me as the head chef in our kitchen for a couple of times, but it was after we decided to eliminate processed foods, eggs, meat and dairy got me started on a new inspiration. The failure to rely on those influential flavors has made me realize the power of simplicity and unleashed the natural flavors of whole foods. As we don't eat a 100% raw diet anymore, the resourcefulness needed to prepare raw vegan recipes has opened new cooking possibilities in my kitchen.
Learning more about cooking led me naturally to start learning about nutrition and how to make healthy vegan recipes that are not only incredibly delicious, but go a step beyond to bring back the simple truth that the food we eat is meant to nourish our bodies and create the energy we carry through life.
Phil and I have individually explored a lot of various approaches to nutrition - vegetarian and vegan diets, western scientific nutrition, ayurvedic approaches, detoxification and raw food programs, gluten free recipes, and Chinese traditional practices, which is based on thousands of years of cultural learning.
Many of the most affluent cultures around the globe are based on their cuisine - Indian, Chinese, Italian, and French. There is also an increasing awareness that there is more to food that its appearance. Cultural and scientific knowledge has both played a significant role in nutrition, and each of the various approaches and cultures have significant practices to be taken into consideration.
I believe the solution is to begin listening to your body. Even as I, without doubt think that there are certain fundamental truths about cooking and nutrition, my overall viewpoint is that there is no absolute fact for each person. It takes certain consciousness of your health and testing with your body to create a balance, which requires frequent adjustments as you move forward with your life.
My purpose is to present you with a new perspective, and help you look for that certain awareness to reunite with the power of food, while having lots of fun and making delicious and healthy vegan recipes in the kitchen.
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