I'm excited to talk about food and how I can help you with it! First, it will help for you to know about my my background and what qualifies me to offer you my Food Mentor services.
At fiteen I became a vegetarian, feeling that if I didn’t have the ability to look an animal in its eyes, ask for its life to nourish mine, and then kill, skin and prepare the meat for eating, that I had no right to eat animals. As I didn’t have those skills and didn’t at that time want to acquire them, I chose not to eat animals.
My father, a physician wisely told me, “If you want to be a vegetarian that’s fine, but you’ll need to learn about nutrition to make sure you get enough protein. Also, your mom isn’t going to cook special for you.” I got "Diet for a Small Planet" and "The Vegetarian Epicure", and studied and devoured both.
I remember reading about pulses and how you had to soak them the night before, to make them digestible. I felt overwhelmed. How was I going to do this? It seemed like so much preparation and work being a vegetarian! I plunged in, and with time, soaking beans became a habit.
I loved reading the recipes in vegetarian cookbooks, learning and imagining how the different ingredients combined to create various flavors and eating experiences. I was fascinated with food. Whenever I’d eat some delicious dish, I studied it’s every nuance to discover not only the ingredients, down to the spices, but also the method and process of preparing it.
I married an Indian man and together we explored and delighted in ethnic cuisine. I spent three years in North and South India and learned to cook food of that country. Later, I specialized professionally in Indian and Middle Eastern Vegetarian food in the States, and one time served as Chef for the Princes of Dubai!
I have a natural intuition and creativity for vegetarian cooking, (though I now eat some animals) and through over thirty years of food sensitivities and addictions I’ve had the opportunity to deepen my knowledge about nutrition and delve into all aspects of nourisment. I’ve also acquired and enjoy the ability to creatively adapt recipes to whatever food restriction. In recent years I have become a teacher of Authentic Indian Cuisine where I delight in sharing my joy of cooking, nutrition, tips and techniques gained over the years.
My thinking, food choices and preparation methods reflect my values around living responsibly, in harmony and with respect for the Earth, including the care of my body as a cell of a greater body: the planet we live on.