My experience with cooking dates back to my days as a waitress in restaurants in Ohio and Boston. There, I encountered talented chefs whose cooking techniques, menus and food presentation influenced my interest in creating meals at home. I then worked as an Assistant Cooking Instructor alongside a French Master Chef for an elementary after school program. We taught the children how to use the tools of the trade, prepare seasonal fruits and vegetables, and combine herbs and spices. At this point, I began to feel more confident in my own cooking skills and took on freelance catering jobs for events in the Boston area. My kitchen became my laboratory, prep station, and place to hone my skills.

While living in Boston, I was also diagnosed with Celiac Disease. This catapulted me into the world of gluten free foods. Switching to this diet was helpful but what I found most beneficial was a plant-based diet, thanks to the research of Dr. T Colin Campbell and his book, The China Study. A gluten-free, low fat, whole plant food diet became my medicine. Cooking was already a passion of mine, but I now had new inspiration. With each trip to the Farmer's Market, I discovered new fruits and vegetables and began creating my own recipes. I was free of discomfort, free of stress, and free to enjoy food again.

The next part of my story is what motivated me to pursue publishing my cookbook. I became a mother. Gracyn was a beautiful, healthy newborn until she was six months old, and covered in severe eczema. Despite prescription creams and herbal lotions, it would not clear up. Then at nine months old, when introduced to soy, she had a severe allergic reaction. This led to visiting an allergist, who found that she was severely allergic to peanuts, soy, cashews, and dairy, which had caused the eczema and respiratory reaction. Within our small family, we were gluten free, dairy free, soy free, peanut free, and continued to be vegan! This was a challenge, and I could either spend lots of money on pre-packaged allergen free meals, or broaden my knowledge and experience preparing fresh, whole foods for my family.

I rose to the challege and enjoyed the creative process, as well as the satisfying results. Not only did the eczema clear up within days, but we could also affordably, easily and deliciously meet all of our diet needs. I found relief in the knowledge that my recipes provided all of the above! This is what I call FREE FOOD!