Welcome to my kitchen
so glad you dropped in
so glad you dropped in
I’m Danielle and this is where I share the way of eating and cooking that brings the most joy, wellbeing and satisfaction into my day-to-day life.
These days, there are so many ways to think about eating; so many theories and diets and ideas about what to eat and what not to eat, when to eat, how to eat. But any approach to nourishing yourself that doesn’t take into account all the many other fundamental roles that food plays in our lives is destined to leave us hungry and unfulfilled.
For me, food is about so much more than just fuel for my body. It’s about connection. Connecting to my senses; the sizzle of an onion as it hits the pan or the burst of aroma as I slice into an orange. It connects me to the seasons, to my friends and family as we gather around the table to share a meal, conversation, and precious time together. But most of all, it connects me to the way that I feel in the moment, grounding me in the present and providing just what I need, whether it’s solace and comfort or lightness and celebration. Food can complete us and transform us if we just let it.
I find, time and time again, that when I allow my cooking and eating to be inspired by and celebrate these connections, I find so much more joy and satisfaction in the things that I choose to eat. I hope that you will too.
I was born and raised on the northern shores of Lake Michigan, where I now live with my husband, two rescued Italian Greyhounds (Pippin and Ella), two cantankerous cats (Taliesin and Mildred) and a mishmash of hens and ducks that mostly keep out of trouble. I’m a shameless anglophile and a cook book addict. I’m often convinced I was born in the wrong century. I couldn’t live in a world that didn’t have peanut butter, halloumi cheese or mangoes.
Throughout my life thus far, I have been an herbalist, a tea blender, a caterer, a café owner and a writer amongst other things. I hold a BSc in Herbal Science from Bastyr University in Seattle and an MA in Professional Writing from Falmouth University. My writing has been published in Taproot Magazine, Kindred Magazine and The Simple Things, amongst others. I especially love projects that fuse my passions for food, wellness and the written word.
If you’d like to get in touch, feel free to drop me a line at firstname.lastname@example.org.
Cook delicious, satisfying vegetarian meals full of fantastic ingredients that will make you feel amazing
Make eating healthy, plant focused meals something you can do quickly and easily, every day of the week
Lighten your footprint on the planet while enhancing your own health and wellbeing
And most of all, enhance the sense of satisfaction and joy in your cooking as you learn to connect more deeply with your own appetite and the ways that it changes with your mood and the seasons
Frequently Asked Questions
I’ve always been drawn towards the moon. Like us, it is always changing, never exactly the same from one day to the next.
A blue moon is technically the occurrence of two full moons in the same calendar month and is often used to describe something that happens very rarely. But for me, I thought it an apt metaphor for several things aligning all at once to produce a rare but wonderful feeling of happiness and contentment. It seemed the perfect way to describe what happens when our cooking aligns perfectly with what is going on both inside and around us. It’s a wonderful feeling because it doesn’t happen every day.
Although, I think if we pay more attention to what we really crave from our cooking, we can find this sense of deep satisfaction far more often than we would otherwise.
Feeling healthy and well has been somewhat of a struggle for me throughout my life. I have battled on and off with debilitating fatigue, pain and depression since my early teens. In 2017, I was finally diagnosed with chronic Lyme disease which at last gave me some clear answers about what I was up against and pathways for moving forward.
The silver lining of this whole journey has been that I have had to pay far closer attention to the ways that how I eat and live impact my quality of life. What I have found is that eating a plant-based diet low in refined sugar and free from gluten containing grains is the diet that makes me feel the best; it gives me energy, reduces my pain and enables me to do the things I want to do. I don’t believe that meat or gluten or an occasional sweet are inherently bad things; but for me, I find they don’t make me feel good, so I try to avoid them.
I’m certainly not saying that everyone should stop eating meat and become gluten-free. But at present, reducing our meat intake and increasing the amount and variety of vegetables on our plates is so important both for our own health, and that of the planet on which we live.