I became vegan by pure necessity.
I lost my spleen when I was five. Growing up, I got sick constantly and missed a lot of school. Adding more vitamin C to my diet was the first thing that helped me stay well more often. It was my first lesson that what I eat changes how my body responds.
At 26, bloodwork showed my platelets were too high, putting me at risk of a stroke at a young age. I started reading everything I could, including Eat to Live, and I began cutting red meat. My platelets kept improving, but when I did get sick, it lasted for weeks and I didn’t know what to do. So I kept going: I stopped eating chicken and eggs.
When I was pregnant with my kids, my gallbladder and bile levels caused intense, constant itching. That was the push to give up dairy too. Step by step, my body led me to a fully plant-based life.
The Nutrient is where I share those epiphanies. You’ll find plenty of plant-based recipes here, and you’ll also find meat dishes. I don’t eat them, but I cook them for my family, and I want every recipe here to be one worth making.
This is my personal journey, not medical advice. I’m not a doctor or dietitian, and your body may need something different from mine. Listen to it, and work with a professional you trust.
When I’m not cooking, I’m painting.