What are YOU Bringing to the Table?

Changing your diet in 2018? Read on for why that may not be enough...

What are YOU bringing to the table??.jpg

I remember when the new year meant hanging a new wall calendar, or training myself to write a different digit on my checks when I paid my bills. Thinking back on these behaviors feels so 1999 to me. But some things don’t change at the start of the year, most notably that an overwhelming number of people (some studies say as many as 1 in 5) vow to change their diet in some way, whether to lose weight, improve their health, live a more ethical lifestyle or simply to feel better in this embodied experience.

We all know the statistics about keeping resolutions are pretty grim. By some accounts I’ve seen, less than 8% of resolution-setters actually spend more than a month working towards their goals, with many fewer actually seeing their intentions through to successful fruition.

In my experience, there are a host of factors contributing to these dismal statistics, including our approaches to discipline, and how we manage stress and accountability in our lives. There are plenty of tools, books and apps to help with being more dedicated to our intentions. But, where I find there is less focus is on the quality of the goals we set, especially in the space of diet-related resolutions. I believe the majority of resolutions fail not because of a lack of willpower, but because we target things that are not actually the root cause of the suffering we wish to overcome.

The majority of food-related resolutions are focused on what we eat. We make declarations that we will swear off sugar, animal-products, processed foods, midnight snacks, (fill in the blank), etc., etc. We promise ourselves we will put less food on our plates. We declare we will cook more of our own food, rather than leaving it to others. We believe that by eliminating, adding, shifting what we put on our plates, we will lose weight, have clearer skin or a less foggy mind, sleep better, be happier or achieve some other desirable state of being.

To be clear, there is nothing inherently wrong with this approach. I’ve seen people I know achieve radical health and wellness results by shifting their diet, and I wholeheartedly endorse a mindful approach to what we put into our bodies. But where I think so many people miss the mark is that they assume that food is responsible for whatever undesirable results they are seeking to transform. And the truth is, there is so much more that we bring to the table than simply our food.

We’ve all been eating since we were born, and what we have eaten has naturally shifted over time as we have grown older and more aware, and become more attuned to our inner world. For most of us, other than perhaps some basic training in the mechanics of a fork and spoon, no formal training was provided on how to eat. And yet, the people we grew up with­ – in our own homes, and in our society more generally – likely had a profound impact on how we look at and relate to food.

If we grew up in a home with a parent who loved to cook from scratch and had a healthy relationship to food, our relationship with food is quite different from that of someone who was raised in a home where food came out of takeout boxes and restrictive dieting was the norm. People raised in the US and many Western European nations are far more likely to have had exposure to disordered eating in their peer groups as a teen and young adult than people raised in developing countries, and this may strongly shape their beliefs around food, even if they did not fall prey directly to such habits.

I’m not saying we can’t overcome our food histories and write new narratives around food for ourselves, but it is time we start acknowledging them and realizing that we bring them to the table each time we eat. If we perceive food as an enemy, an obstacle, a challenge, that is what it will be for us. If instead, we can come to see food as a gift, our most vital nourishment, we create new stories that have the potential to impact us at the cellular level.

When we shift the mindset we bring to the table, we create space for our goals to be realized. We no longer impede healthy digestion and assimilation with so many worries or stress. If we are carrying anxiety around our food, our weight or how well we’re doing in relation to a goal, we may be sabotaging ourselves, regardless of how healthy the food on our plate is.

Because we have accumulated so many stories and experiences around food over the years, it’s important that we begin to approach food more as a relationship than a thing external to who we are. And beyond that, we need to see this relationship as an intimate one­ – we are, after all, taking food into our bodies, assimilating it and living off its energy. It doesn’t really get much more intimate than that!

It’s not uncommon to seek help in relationships, especially when we feel we are struggling. A key part of relational work is uncovering what we each bring to a relationship and what we are seeking. We would benefit greatly by approaching our food relationships in the same way, uncovering our histories and getting truthful about when and why we eat.

Blaming food for our issues is like blaming the other person in a relationship. It’s not effective and we keep experiencing the same patterns of struggle and disappointment. When we shift who we are in relation to food, the real potential for transformation and healing happens.

Best of all, in my experience, the issues we bring to the table tend to permeate all areas of our lives. If we see ourselves as victims of food, we probably are writing victim narratives for ourselves in other relationships too. If we tend to be overly controlling with our food and the portions we put on our plate, we probably are wearing ourselves out trying to control so many other things in our lives (including a lot of things we cannot control). You get the picture. By getting honest about who we are as an eater and seeking to transform any unsupportive behaviors we are bringing to the table, we create space to transform all our relationships.

I’m personally excited to delve more into the relational aspects of eating this year, and look forward to sharing more in writing and in person. I’m also launching a new offering: Food Relationship Coaching sessions, in which we’ll uncover your inner food narratives and begin to rewrite new scripts that serve your fullest health. These sessions are for everyone, whether food feels like something you struggle with or not.


If you’d like to discover what you’re bringing to the table and find ways to perhaps shift some beliefs or habits that may be setting you back, contact me for a discounted introductory discovery session!

Why It’s Essential to Diversify Your Diet

So many people I work with are looking for quick wins when it comes to their health and eating habits. One of the biggest opportunities I see is for people to stop eating the same way 365 days a year. Quite simply, we are not wired to eat the same way all the time. Ancient healing sciences like Ayurveda and Chinese Medicine have taught this for thousands of years, but in the West, we have long forgotten this simple truth.

The seasonal food movement is too often seen as some kind of fringe alternative diet, but anyone who has studied even just the basics of the energetics of food knows that nature provides us foods in each season that specifically balance the predominant energies of that time of year. Melons and cucumbers are cooling and abundant in summer. The root vegetables and heavy squashes that make their way into markets in the fall are grounding and help us navigate fall’s airy tendencies. In the spring, cruciferous vegetables like cauliflower reach their peak and counteract sluggishness that tends to accompany the onset of spring.

All of this is important not only because growing cycles fluctuate, but modern science is now catching up and finding that our healthy gut bacteria change throughout the course of the year. Our bodies are not designed nor equipped to digest the same foods optimally year-round.

A ground-breaking book published earlier this year, The Plant Paradox, also reveals a well-researched case for how foods eaten out of season contain high levels of lectins, which are naturally occurring compounds that are intended to protect plants from human predators. Excess lectin consumption is associated with destroying gut flora and increasing risk for a range of digestive issues, including leaky gut syndrome.

Finally, consider that the amount of food our ancient ancestors would find on their plates would wildly vary from season to season. Winter meals were often lighter in nature, while meals in the summer and fall harvest season would be more abundant in preparation for the scarcity ahead. In a time when food is hardly scarce for so many of us, we have a tendency to overeat all the time, or to not be mindful of the natural hunger patterns that arise within us.

Many of the clients I work with will find an eating routine that seems to work for them, and then are mystified when several months down the road, that diet no longer seems to serve them. This is evidence of how our digestion is not a static system, but rather an ever-changing complex microbiome. By the same token, the way we eat at age 30 will often look very different from how we ate at 20, and so on throughout our lives. The most important key to maintain healthy digestion for life is to pay attention and seek help and try new things when things seem to go off course.

Here are a few tips to start incorporating the principles of variety into your meals:

·      Shop at your local farmers market. Choose organic producers or farms that sell different things throughout the year, as they tend to be more in sync with what’s in season.

·      Get to know seasonal growing cycles. If you don’t have a year-round farmers market or prefer shopping at conventional markets, research what crops are in season during each part of the year. The L.A. Times has a fabulous online resource for Southern California here (it also loosely correlates to growing seasons nationally, with some crops coming into season later in colder locales). Choose fruits and vegetables grown in the U.S. as much as possible, with Mexico as a secondary source. Avoid fruits shipped in from South America and New Zealand.

·      Vary the quantity of food you eat throughout the day. Tailor the size of your breakfast to your morning hunger levels. Lunch should be your largest meal of the day, as it is consumed at the time when your digestive fire is burning its brightest. Keep your dinners on the lighter side and don’t eat too late into the night, especially in the winter.


If you need support adding variety to your diet, I can help. I offer individual consultations, menu planning assistance and personal chef services that can help you diversify your diet. Use the contact button below to reach out.

Do a Kitchen Cleanse!

Cleansing your kitchen is a great complementary practice to a spring digestive cleanse. In the same way the body naturally wants to purge excess accumulation during this season, we also find desires to clear our physical spaces of clutter as well.

Kitchen cleansing is a great way to cultivate a deeper sense of mindfulness in the kitchen. Food waste is at epidemic proportions and I’ve found that doing regular kitchen cleanses helps me to be more mindful of using everything that I buy and minimizes the waste coming out of my kitchen. When I first started doing these, it was sometimes staggering how many half-bags of bulk foods I had floating around, sometimes with multiple portions of the same items.

Here are seven tips to make your kitchen cleansing process effective and easeful:

1) Take everything out. Empty your fridge, freezer, pantry and cupboards shelf by shelf. This allows you to take thorough stock of what exactly you have. As you take out each item, purge anything that is well past its expiration date (use a smell test for anything just expired), as well as any items that have visibly degraded or that you are certain you won’t use. For any items that are still usable, you might donate them to a friend or seek out your local Buy Nothing group if you use Facebook (people on my local group are always giving away partially-used food items).

2) Take inventory. After a shelf is empty, clean it well to remove any dust or food matter that may have accumulated. As you return items to their rightful place, make mental notes of things you might wish to use that you may have forgotten about. You might commit to using as many items as possible in your meal planning for the next week.

3) Find a place for everything. If you’re a bulk foods shopper like I am, consider transferring any items in bags to jars. This has a few advantages: a) foods will stay fresher for longer, and b) foods become more visible. Jars can initially seem bulkier to store, but The Container Store and other places sell expanding shelves that allow you to house items efficiently in a way where you can see everything.

4) Say goodbye to sad spices. The good thing about spices is that they last quite a long time, often even beyond any printed expiration dates on their packaging. But, they do eventually lose their potency, both in terms of flavor and medicinal effect. As you go through your spices, get rid of any that have clearly changed in color (this is often most prevalent in green leafy dried herbs like oregano). To test other items, place a small amount of a spice in your hand or on a spoon. Bring it to your nose. If you don’t detect a pungent odor, chances are it is pretty lifeless and should be replaced. You can avoid collecting too many spices by seeking out somewhere that sells spices in bulk, where you can buy small amounts or just what you need, rather than a full jar. For those in Los Angeles, Spice Station is my go-to for bulk spices (and they ship for those who are not local). Co-opportunity in Santa Monica also has a great selection of mainly organic spices.

5) Label everything. Have you ever tried to discern a bag of dried marjoram from dried oregano? Stared at a powdered spice mix with no clue what it is? Or forgotten the name of that really cool heirloom dried bean you bought at the farmers market? Labeling jars or other unmarked packaging makes everything easier, especially when you share a kitchen with someone else who also enjoyed cooking. A Sharpie and masking tape will do the trick, or an old-school label maker is always fun!

 I love my label maker!

I love my label maker!

6) Remove clutter. After you’ve tackled food items, turn your attention to your kitchen counters. If you find things that don’t pertain to cooking, move them elsewhere. Let your kitchen be a dedicated space to cook in, not an office. Find new homes for anything that doesn’t belong there.

Once counters are done, empty and inventory all cabinets and drawers housing your kitchen tools. If you come across anything you haven’t used in over a year or that you purchased for one-time use, consider donating it or gifting it to someone who can use it (again, the Buy Nothing groups mentioned above are great for this). The same goes for anything you may have excess of. You only need so many measuring cups, wooden spoons, etc.

7) Be regular. I recommend doing a kitchen cleanse twice a year, and schedule mine to coincide with my annual spring and fall cleanses. If you don’t have a regular cleansing routine, set a reminder in your phone for the spring and autumn equinoxes to prompt you.

Do you have a favorite kitchen cleansing tip? Click “Comment” and share below!




Five Pieces of Advice for Choosing a Spring Cleanse

It’s not an accident that spring is a popular time for cleansing. As we shift into kapha season in the Ayurvedic calendar, we enter into a time when we are especially prone to feelings of sluggishness, lethargy and overaccumulation. Just as accumulated snowfalls melt at this time of year, we too have an instinct to transform and release anything in our bodies, minds or physical space that has served its purpose.

In the age of the Internet, we have access to thousands of cleanse regimens at our fingertips. While I don’t think there is one optimal cleanse for everybody, I do think there are some common traits that differentiate the most effective cleanse from less effective routines.

Here are five things in particular I urge you to consider when choosing a cleanse:

1) Find someone you trust: There’s a ton of information in books and on the Internet about how to cleanse, but nothing compares to having a real person to go to for questions, support and encouragement. If you’re considering a cleanse with someone you don’t already know, take some time to get to know them via their website/social media and feel into your heart to detect if you feel a resonance with that person and their message. If the answer is no, keep searching until you find someone who feels more aligned with you.

2) Look for Options: The best cleanses I have done give suitable options for people with different lifestyles, body types, activity levels, etc. A good cleanse should have some flexibility built into it and be able to support you wherever you are in your life. If you have special circumstances or concerns in your life that may impact your ability to cleanse, have a conversation with your cleanse guide to learn about modifications that can support you.

3) Avoid Too Many Pricey Supplements: I’m a big believer in the power of food to help us detox, rejuvenate and heal. You don’t need dozens of supplements to have an effective cleanse experience. Supplements are often just a money-making tactic for cleanse leaders, who get a cut of every bottle sold. I’ve also seen cleanses where supplements are recommended without much explanation. If you choose such a cleanse, ask your cleanse guide for information on what the various formulas do so that you can be informed. Someone I know recently did a cleanse that required over $500 worth of herbs, many of which were left over after the cleanse. If you are considering making a substantial investment, it is worthwhile to get a sense of dosages and perhaps skip any supplements where you’ll only need a couple pills during the cleanse.

4) Go Beyond Food: Anyone who has done a cleanse can tell you that it is much more than a physical experience. Cleansing encourages us to work on our minds and emotions as well. The best cleanses I have come across offer support through tools like articles, discussions and guided meditations around particular themes. If you choose a cleanse that only offers food recommendations, I would encourage you to assemble your own set of tools to accompany you on your journey. This could include spiritual books you’ve wanted to read, podcasts or downloadable meditations, yoga classes and more.

5) Be Skeptical of Weight Loss Promises: You may lose some weight when you do a cleanse, but that should never be the primary outcome you are searching for. In my experience, when people get fixated on a number on the scale, they miss the beauty of the cleanse journey itself, and can spiral down a hole of self-judgment and blame when they don’t lose the weight they were hoping to shed. It’s problematic that so many cleanse leaders make promises about weight loss because each one of us responds differently to cleansing routines, and we don’t always see our waistlines shrink. Honor your body and its own process and trust that whatever outcomes you experience are right for where you are in this point in time.

If you’re looking for a food-based cleanse that is in alignment with all these recommendations, you are invited to join me March 20-27 for the Pranaful Spring Cleanse. This cleanse can also be done in any one-week window of your choice. By signing up, you’ll get all the materials for use at any time.

Whatever cleanse you may end up choosing, I hope you have a positive experience and that you stay curious. I’ve done numerous cleanses over the last 15 years and each experience is different than the last – sometimes wildly so! Keep an open mind and heart and be willing to receive all that this transformational ritual can offer.