Hi, my name is Rebecca. I’m a Nutritionist and CNS candidate with a Masters in Human Nutrition and Functional Medicine from the University of Western States and an undergraduate degree in Integrative Physiology from the University of Colorado. I grew up playing in the kitchen and loved biology and chemistry and eventually those came together into working with nutrition. In 2020 I discovered that I have an autoimmune thyroid disorder, hypothyroid or Hashimoto’s disease. This led me to finding Dr Izabella Wentz and integrating a lot of her recommendations into my lifestyle including going gluten-free. Please see the Thyroid page for more information about this living experiment.
Nearly vegan? How can you be nearly vegan? (Please do me a favor and imagine this being said like Veruca Salt being stuck up about snozzberries or Hermione Granger insensitively asking about being nearly headless…Thank you.)
I love honey. I’m lucky enough to have neighbors who keep bees so my vegetable garden and our multitude of mint plants help keep the buzzing babies happy and fed. I also try to buy local honeys. It adds many things to recipes, that unique sweetness that is less sharp than agave or maple syrup and the stickiness can be invaluable in raw desserts. Honey also offers some nutrition benefits, like containing antioxidants and causing a lower blood sugar increase compared to refined sugar options.
This blog is very much a work in progress, but I plan on sharing my own recipes as well as highlighting other people’s recipes that have been helpful to me. Aside from occasional honey, everything else should be fully vegan as well as gluten free.