Before I launched Holistic Nutrition Lab in January of 2012, I would show up at health and medical conferences and get approached (sometimes bombarded!) by other practitioners asking all sorts of questions about how I had “done it”.
Eating is an act that no human being can truly escape. We eat throughout the day, many times per day, taking in thousands of pounds of food on every year. One way to view eating is simply an act that provides the body with energy to do work. Another aspect is what we eat and how we eat is anchored more deeply into providing insight as to what in our lives needs healing.
When NTA invited me to do a presentation on bone broth at this year’s conference, initially, I was super excited.
After all, if there’s one thing I love talking about, it’s bone broths. I make them myself, consume them daily and recommend them to all my clients. I’ve even just written a book about them. I’ve also given some public presentations in my community about bone broths.
So there she was, at midnight in her car with cookie crumbs in her lap, hovering over the steering wheel, tears streaming down her face, feeling alone and totally out of control. My client didn’t need another protocol or customized diet.
“Can I add kraut to this?” has never been in the repertoire of questions I ask myself on a daily basis. It never occurred to me that the ferment itself could be the secret ingredient to unlocking a whole new world of culinary exploration. This is what Fresh & Fermented brings to the table…