Before becoming a holistic health practitioner, I was a private chef, and trained professionally at Ballymaloe Cookery School in Ireland.
When my Mom had breast cancer in high school, our entire family changed our diet to support her healing process. In order to get better, I knew I would have to return to those roots. Over time I gained the insight from local holistic health practitioners that have guided me into the vibrancy I feel today. It made sense to me that in order to change my brain and my mindset, I had to change what I was eating. My kitchen now reflects the training of a chef, without any of the inflammatory foods that were leading me to chronic conditions. Below is a list of what I keep in stock in order to maintain deep health. You may have other foods that you've been guided to focus on and should include in your kitchen! My foods and recipes fit my lifestyle and my current dietary needs, that's the beauty of bio-individuality. Some chef notes before you get started:
Jackie |
WinterProduce
Sweet Potatoes Organic Meats/ Wild Caught Fish
|
SpringProduce - early
Beets Cabbage Fiddleheads Parsnips Pea greens Produce - mid/late Arugula Asparagus Beets Garlic Scapes Green Onions Mushrooms Parsnips Radishes Rhubarb Fresh Herbs
Nettles Organic Meats/ Sustainably Caught Fish
|
SummerProduce - early/ mid
Apples Cherries Strawberry Blueberry Raspberry Garlic Eggplant Green Beans Onions Peaches Peas and pods Tomatoes Produce - mid/late Broccoli Rab Cauliflower Celery Currants Leeks Nectarines Peaches Plums Rutabagas Squash Turnips Fresh Herbs
Basil Organic Meats/ Sustainably Caught Fish
|
FallProduce
Brussel sprouts Celeriac Cranberries Fennel Grapes Pumpkins Raddichio Shelling Beans Fresh Herbs
Organic Meats/ Sustainably Caught Fish
|
|
|