Eat for Pleasure. Eat for Life.

I believe passionately in delicious real food as enjoyable AND as path to wellness. My menus and chosen recipes are plant-rich (vegetables, fruits, whole-grains and beans), focused on nutrient-dense superfoods , I use fish and poultry in moderation and sustainably-raised beef  and pork every now and again.

I cook every day, emphasizing real food and health. But I believe in occasional indulgence. And special events invite special treats.

I like color in my food—the more color, the better. Intuitively from my first concoctions, vegetables and fruits were prevalent in tasty and creative ways. Visually appealing, I believed that more color meant more nutrition. Now, science proves my intuition:

Each of the colors (in plants) has a specific role in the body. They represent families of plant chemicals—phytonutrients—that benefit different parts of the body. The yellow/green group, with spinach and avocado, help to protect the eye from the most common cause of age-related blindness, macular degeneration. The red/purple group tends to go into the brain. Raspberries, strawberries, pomegranates and cranberries have all been shown to improve mental function. Phytonutrients from the red group contain lycopene. There is evidence suggesting lycopene reduces the risk of prostate and breast cancer.

What Color is Your Diet?
David Heber, M.D., Founding Director, UCLA Center for Human Nutrition

Each of the colors (in plants) has a specific role in the body. They represent families of plant chemicals—phytonutrients—that benefit different parts of the body. …

My passion for tasty food, for cooking and feeding people is rooted in childhood. Born and raised in the sunshine valley of Cochabamba, Bolivia, fresh homemade meals were every day fare. This foundation is fundamental in my cooking: fresh produce and meals made from scratch.

My mother was from legendary Salzburg, Austria. Her activity in the kitchen was a childhood cornerstone and shaped my own cooking aptitude and enjoyment. To this day, cooking is a communion with my mother, whom I miss madly although she’s been gone more than twenty years.

I believe:

  • What we eat directly correlates to our health. Medical science proves that three of the leading causes of death are related to food: heart disease, diabetes and cancer.
  • Our bodies are miraculous—millions of processes must properly function for our bodies to be healthy; it is up to us to keep these processes working
  • Our body is also a sacred space in some way, containing a divine spark of life. Just as sacred places are well kept, shouldn’t we do the same for our bodies and spirit?
  • The advantage of real food. I feel better physically, emotionally and I am more mentally alert when I make good food choices
  • Individual choices about what we eat affect our planet. This awareness helps us become better citizens of the earth.
Now more than ever you need to assist your body. Think of it as your sacred space, a living altar. Consistently care for it and revere it every single day.

Crazy Sexy Cancer
Kris Carr

Now more than ever you need to assist your body. Think of it as your sacred space…

My cooking is also based on more than a decade of reading and chewing on books about nutrition and health. Throughout this website you will find information nuggets that I hope will help enhance your knowledge about food and health.

Lifestyle not genes is the chief determinant of how long we live.

Blue Zones: Lessons for Living Longer from the People Who've Lived the Longest
Dan Buttoner

Lifestyle not genes is the chief determinant of how long we live.…

If you’re already living the lifestyle, may you find new ways with food here, or learn something you didn’t know about food and health.

If you’re trying to transition from processed foods to delicious, nutritious food on a regular basis, I want to make it easier for you.

Let me know how I can best help out.

Savor real food as a daily pleasure and as a path to health!

Disclaimer

The information on this site is based on personal reading, research, and experiences. Diana Galindo is not a trained chef, dietician, nutritionist, or medical professional. This information is not intended to make any health claims on the prevention or curing of diseases, or to give medical advice. Diana Galindo shall in no event be held liable for any loss or other damages.