You are Amazing. AMAZING.
Everyday your body makes choices to sustain life. No matter what you may find to complain about in your physical condition, I promise you there is a reason for it.
It is our privilege and responsibility to interpret these symptoms so that we can make choices that allow our bodies to stay alive in the most comfortable and easiest manner possible. As a chef, I have always felt that the raising and preparation of food was a sacred trust. Trained in Italy and France, I respect and rely on my classical training. Raised in a family of health devotees, I have prepared for nearly 30 years what I hope is the best of both disciplines. Excellent cusine that is Excellent for our bodies.
Homeopathy Healing Arts understands that proper diet and traditional detoxification and cleansing techniques are essential features to a healthful lifestyle. No one can ever achieve wellness if they are in continually damaging environments, think negative thoughts, and disregard the rhythms and rituals of self care.
In addition to the vibrational work done with the Bach flower essences and Homeopathy, we have returned to our Culinary roots. We now proudly offer nutritional counseling to chefs and clients seeking support in proper dietary selections for deep healing and eradication of disease.
Until 2004 Healing Meals Personal Chef Services served our clientele through the The Delicious Defeat® Program. This unique program served prescribed Customized Healing Cuisine, Bach Flower Essences and Detoxification techniques to those facing life altering diagnoses.
During the 15 years that we served our clients, Chefs and clients alike tried dozens of different diets in the hope of chasing down THE best treatment for the “sensitivities” and “allergies” that were plaguing us all. As the Special Diets Forum Moderator to the American Personal & Private Chef Association, I worked with hundreds of chefs in their earnest attempts to prepare meals their clients could enjoy with ease and comfort. I became fluent in over 65 different diets and cuisines. It was overwhelming and discouraging. The popular rotation diets were useful but did not give total relief. Frozen and packaged meals just would not provide my clients with food vibrating at the level they truly needed for their healing
The only reasonable conclusion was that we were no longer a matched set to the cuisines that had raised our ancestors . I presented these ideas at the APCA summit in 2003. It was clear that there was an underlying disruption that no change in diet could ever address. It seemed physical, emotional and spiritual. In the fall of 2003 I began my preparation for Certification as a Constitutional Homeopath with hopes of addressing this disruption.
In 2004 I took a sabbatical from my United States’ Clients and went to Sicily, where I to reflected on the condition of my profession and our food sources. I spent the next 6 years preparing for Homeopathic Certification and living Artisanal, Slow Food lifestyle , owned an Artisanal Butcher shop with my husband and reveled in the ease of access to ingredients that would make my Weston A. Price colleagues envious. Bone broth made from grassfed, suckled, never confined cows was a weekly ritual. The marrow we were blessed with nourished many of our clients. In Italy one third of all children are diagnosed with Celiac. Bringing the traditional wisdom of grassfed and raw milk to my customers and neighbors was suffering with this modern disease was an honor.
Italy has never been far from it’s traditional roots and I cooked with dozens of Sicilian Grandmothers, enjoyed the harvest of local farmers. The dependence on Pasta, industrially grown and manufactured has taken it’s toll on the young. It was a special experience for me as I learned from the Sicilians and shared my very unAmerican respect for their traditional ways.
I was never healthier, as I picked my food, ate in harmony with my blood type and my environment . My artisanal butcher husband personally selected the animals we sold in the shop. We were eating a traditional diet with grass fed animals and dairy, fresh caught fish, locally grown produce and fermented foods and beverages.
I explored and practiced the detoxification and self cleansing practices of Dr. Mayr in Austria and the offerings of bitter herbs during liver seasons. I collected recipes for and prepared herbal tonics and brews passed down from mother to daughter, generation to generation. Brews so indigenous to the family that made it, recipes were never written down and ingredients referred to by the nickname, whose proper name was never known or long forgotten.
Returning to the United States in 2011, I was delighted to join in the growing Traditional Foodways movement, and have been the Southern NJ Chapter leader for the Weston A. Price Foundation .
The nourishment we enjoy is an important part of our healing, and we now enthusiastically offer a program of healing support which integrates diet, regular detoxification, self care rituals, and vibrational remedies to heal our bodies and our minds.
We hope to be of profound service to you.