Cod Liver Oil

Tara, Holistic Nutritionist

I have always been interested in the healing properties of food. Maybe I was born with this interest or maybe my interest stems from living with chronic asthma and allergies.

As a young girl, I rolled salt dough into tiny pears for my dollhouse. At 12, I opened Fat Mam’s Cafe in my parent’s kitchen serving a healthy menu. As a teen, I created allergen-free recipes and later a small cookbook for children.

In college, I studied ‘early childhood education’ with my nose buried in nutrition books and wandered health food stores reading ingredient labels. On graduation day, I drove to California to apprentice with Cornelia Aihara; a Japanese teacher of traditional yin and yang principles; learning how to prepare food medicinally.

In my early twenties, I baked bread and allergen-free treats in Big Sur. It was in this kitchen, that I let loose and ditched many of my cookbooks. While there, I had the opportunity to bake at Tassajara Zen Mountain Center; where stillness and peace infuse each meal.

During pregnancy, I had a rare prenatal condition called hyperemesis gravidarum. Although my son was born healthy, he became bloated with constant diarrhea and vomiting once he started eating solid food. By the age of 2, he was admitted to the hospital for weight loss, listlessness, and dehydration. They diagnosed him with “borderline” Celiac and told to avoid ‘too much gluten’. This was in 2004 when gluten intolerance was not understood in the way it is now. Thankfully, I knew more than just avoid gluten and eliminated all allergens (soy, peanuts, fish, crustacean, gluten, dairy, nuts, eggs).

With diligence, my son regained health. Seeing this up close motivated me to learn more about how food changes the body. I studied with Cynthia Briscoe, healing counselor and mother of 6, and attended The Culinary Academy to become a Personal Therapeutic Chef. 

After cooking medicinally for many years (and having another baby) I felt ready to step into a counselor role. I wanted to show people how to fish and feed themselves for a lifetime, rather than preparing fish for them that would only nourish them for one day. I hung up my chef hat and attended Bauman College to become a Holistic Nutrition Consultant.

These days, my interest is using traditional foods to heal the body; specifically the digestive and immune system in the form of readings and body ecology support. I live in Vermont with my boys and husband and when not cooking up a storm (or culturing this and that) I am writing, romping in the woods, or doing a headstand on my yoga mat 💜

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