Cod Liver Oil

Tara, Holistic Nutritionist

I’ve had an interest in the healing properties of food since I was a kid with severe asthma and allergies. I know what it’s like to live in a body that is always uncomfortable and I’ve been helping myself feel better for a long time now.

At age 5, I rolled salt dough into tiny pears for my dollhouse family. At 12, I opened Fat Mama’s cafe in my parent’s kitchen with a healthy menu. At 14, I created allergen-free recipes for children that attended my mother’s Montessori School; later this was bound into a small cookbook for parents.

In college, I studied ‘childhood education’ with my nose buried deep in books on healing with food. On the day of my graduation, I left to travel west in a beat-up grey Econoline with tinted windows. It was in Hollywood in a used bookstore that I found a little black book with an orange circle on it …. Zen Macrobiotics written by Georges Oshawa. I drank up every word and pored through every book on the topic. Inspired for more, I moved north to a little town called Chico. There I apprenticed with master Japanese teacher of yin/yang principles, Cornelia Aihara for a period of months. Though Cornelia has since passed, she remains a valuable teacher and one that I hold the utmost of respect for.

In my early 20’s, I baked bread and allergen-free treats at Esalen in Big Sur, California. In this kitchen, I let loose and cooked with flexibility and creativity all while maintaining the discipline in creating food that healing rather than harmed a person’s body. This was/still is important to me. The trick was/is to make food taste good while still appealing to a person’s pleasure center. No easy feat! I also baked for a period of time at Tassajara Zen Mountain Center and experienced kitchen life at a level of peace that I have since felt ~~ a sacred kind of quiet while deep in movement to prepare food.

In my late 20’s, I became pregnant with my first son and from the very beginning was laid up in bed with a rare prenatal condition, hyperemesis gravidarum think severe morning sickness and then multiply that by 1,000. I quickly had to let go of my desire and intention to eat well and eat what I craved. This was all I could do for my body would not keep anything down unless I craved it 100%. I ate Kentucky fried chicken out of the greasy bucket, big mac’s while still sitting in the drive-thru, cheese curls that stained my fingers orange. Thankfully, I felt better at 12 weeks and could get on with being the healthiest version of myself.

When my son started eating solids, he became bloated with round the clock diarrhea and vomiting. We were in and out of doctor’s, but no one knew how to help him. I was a single mother at the time, working 65+ hours a week, with a child in 3 different day-cares (Montessori program, after-care program, and a day-care where only sick kids could go). Everything I had learned about healing with food was out the window because I was living day by day, moment by moment as a mother does when she is raising a child single-handedly. I was barely hanging on and so was my son. Days before his 2nd birthday, I admitted him to intensive care for weight loss, listlessness, wheezing, and dehydration. His body was in the comatose state of a 2 month old and he had to be fed through a tube.

On his 2nd birthday, he was discharged with a diagnosis of Borderline Celiac and I was told to avoid giving him ‘too much gluten’. Here I was tired and terrified holding a limp child and knowing I had to return to work the next day. Thankfully, we made it through that difficult time with the support of friends and family and a tipping point of realization for me that my life had to change. I took a higher paying job as a Personal Therapeutic Chef and got more balanced in my days. With a bit of rest I was able to get my head on straight and help my son who at this point was just avoiding gluten. I went on to eliminate all of the top allergens (i.e. soy, nuts, crustacean, dairy, eggs) from his diet and with mindful diligence watched my son regain his health. Seeing my son transform back into a healthy vibrant boy is what re-motivated me to pick back up where I had left off in my learning about the healing properties of food.

I began to study with David and Cynthia Briscoe, a healing counselor, and attended Culinary Academy to become a Personal Therapeutic Chef. 

After cooking medicinally for many years and having another baby, I decided to step into a counselor role to show people how to fish (feed) themselves, rather than preparing fish for them. I hung up my chef hat to attend Bauman.

As a Holistic Nutrition Consultant, my passion and interest in traditional foods; specifically to heal the digestive and immune system continues to soar. Though I spend more time writing then I do cooking, I carve out good chunks of time to give food intuitive readings and body ecology support to people living both near and far 💜

B.E.D. Nutritional Support

Food Intuitive Readings

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