About Me

I was born and raised in Israel where food was a central component of our culture and everyday lives. Typical Israeli food when I was a child revolved around fresh fruits, vegetables, eggs, dairy, and breads. We ate very little meat and processed foods were almost non-existent.

My mother (“Ema” in Hebrew) cooked most of our meals and snacks. She made pickles, pickled herring, hummus, tahini, salads, jams, baked goods and so much more. My Ema welcomed me into her kitchen where she allowed me to experiment with cooking and to expand my skills without judgment. 

In 1989, I moved to the United States with my best friend who is now my husband. Juggling school, work, household chores, cooking and raising three children, I resorted to processed and fast foods for quick kid-friendly meals.  As you can imagine, my health started to suffer.

I decided to prioritize exercise and tried to eliminate all fat and sugar from my diet. With fewer calories and more exercise, I did lose some weight, but I ate little of sustenance and lots of processed foods. I was perpetually tired and had headaches every day. While I thought I was taking care of myself, I didn’t realize how my lifestyle caused my wellbeing to decline.