Food and feeding people have been passions of mine since I was a young child, always turning the channel from cartoons to The Food Network. It’s my way of showing those around me that I love them. In 2022, after spending time working on organic vegetable farms and cooking with the freshest of seasonal produce, I attended Ballymaloe Cookery School in Ireland, where I dove deeper into the beauty of cooking with sustainability, seasonality, flavor, and nutrition in mind. My health felt more vibrant than ever, and food tasted better than ever.

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When I began cooking for postpartum friends and birth doula clients, I noticed how their meal train meals, although much appreciated, weren’t digesting well, leaving them feeling sluggish, heavy, and depleted. I began researching how new mothers traditionally ate and discovered Ayurveda. I found a course designed specifically around Ayurvedic postpartum care, and immediately signed up. Through this training, I learned about proper food combining, the benefits of warm, oily, soft foods for postpartum, how spices play a critical role in digestion, along with the art of ayurvedic belly wrapping, warm body oiling, and so much more. I have loved developing recipes with ayurveda in mind, but catered towards our western world and individualized digestive systems. I cook with homemade long simmered bone broths, nourishing ghee, fragrant spices, soaked grains, local meats, wild caught fish, seasonal vegetables, ripe fruits, and endless love.