This work is about remembering.
Before trends, before labels, before outsourced authority—there was food, there were plants, and there was the body’s innate intelligence to heal, adapt, and regulate when properly supported.
Through Herbalism & Nutrition Coaching, I guide clients back to that original relationship with nourishment—not as control, restriction, or optimization theater, but as fuel, repair, and ritual.
This isn’t about rigid diets or chasing the latest wellness doctrine. It’s about learning how your body responds—biochemically, energetically, and genetically—and making choices that honor that truth.
As a Certified Chef, Certified Herbalist, Functional Genomics & Nutrition Coach, with a Certificate in Fermentation from Harvard, my work bridges ancestral wisdom with modern nutritional science. We use real food—organic, non-GMO, non-inflammatory—alongside time-tested plant medicines: tinctures, teas, infusions, salves, and fermented foods that have supported human vitality for generations.
What you consume matters.
But how it’s grown, prepared, absorbed, and expressed through your unique genetic blueprint matters just as much.
The same is true for supplementation. Anything added should be food-grade, bioavailable, and intentionally selected—based on your digestion, metabolism, stress load, and genetic tendencies, not generic protocols.
