About my food
Informed by my training in herbalism and energy work, I make “food for the whole person” – body and spirit. I cook with the intention to offer energetic support for everyday life – for example, grounding energy through a transition to colder weather, or inspiring energy for moving into warmer weather. My food can be as personalized to your needs in this moment as is supportive.
My most-used ingredients
Mineral-rich Celtic sea salt
Biodynamically-grown fresh and dried herbs from upstate NY
Homemade bone broth
Properly prepared locally grown and milled whole grains
Healthy unrefined animal and (some) plant fats
Dairy, eggs and meat from nearby, trusted, humane producers
Seasonal, local, organic fruits and vegetables
And carefully-chosen, occasionally-used special ingredients from farther away (spices, wild rice, olive oil, winter citrus, cacao, etc.)
Sample menu: a spring week
Grassfed hanger steak with dandelion greens and spring onions
Roast chicken with lemon verbena butter
Trout cakes with ramps
Swiss chard leaves stuffed with lamb, brown rice, and herbs, with tomato and mint sauce
Spring vegetable soup – bone broth and the best veg from the greenmarket
Buckwheat scones
Rhubarb pie with spelt crust
Vanilla frozen custard
Sample menu: a fall week
Posole with red chile and pastured pork shoulder
NYS pinto bean and kabocha squash stew
Chicken and tomatillo enchiladas
Grassfed meatloaf with barley and wild mushrooms
Celeriac, parsnip, and potato gratin with thyme
Blue cornbread with maple butter
Heirloom applesauce
Fermented seed crackers
Special diets and dietary restrictions: While I don’t label my style of cooking in one way, it naturally fits with a number of healing diets. If my approach resonates with you, I am honored to work with your needs, wants and restrictions, as I know what it can mean to have good food made for you when you’re eating in a special way. I am also happy to work with nutritional guidance from other practitioners.
A note about food photos: Right now I feel that the ubiquity of food photography is negatively impacting the quality of food. In other words, there seems to be a lot of food produced primarily to be turned in to an image – rather than to nourish us. As a way of making a statement in favor of food made primarily to be eaten I’m not including food photos on my site for now.