How did you get into herbology and Ayurveda?
I got into herbs and Ayurveda in 2001 while working in the kitchen at the Sivananda Yoga Ashram Yoga Farm in Grass Valley, California. The chef there at the time was an Ayurvedic practitioner. I asked lots and lots of questions and read a bunch of books on Ayurvedic cooking and herbs. I got further into herbs by studying privately with herbalists’ Jon Carlson and then Candis Cantin. I am fascinated by the energetic properties of foods and herbs. Every food and/or herb has a specific quality that either resonates with us or doesn’t. If it resonates with us we come into greater balance. If it doesn’t we become weaker. I noticed you eat wheat and gluten free, why? I choose to eat and cook mostly wheat-gluten free because modernized wheat has some deleterious effects on health. It has been linked to depression, anxiety, bipolar, autism, and is the main culprit in Celiac disease. The mind and the gut are two sides of the same coin. When something is difficult to digest and actually is abras
