About Me

Making raw vegan pizza for my high school prom.

I love to eat Vegan--and there's not a sole reason responsible. It's not just because its healthy; it's sustainable, it makes me feel good, it makes our earth feel good, and it definitely makes our animals feel good too.

I've always been passionate about cooking, and it extends itself into Vegan and Raw Vegan cooking. I've been cooking since I could stand on a chair in the kitchen along side my mother, helping her add and mix ingredients. When cooking for that long, Vegan cooking just naturally became such a more interesting adventure. It was something different I hadn't tried yet, and it turned out to be even more delicious, while also feeling right. I tried Raw Veganism and Veganism; both of which I have an extreme appreciation for.

My first batch of homemade tofu.

My passion about cooking specifically gravitates towards homemade food crafts, and even more specifically, fermentation. I am an avid kombucha brewer, and I love to experiment with all sorts of soy products. Miso and tofu are some of my favorites to make as well as consume. I love dedicating my time to learning about new processes, and using age-old methods to make things myself, instead of relying on the grocery store. I can't think of anything more rewarding than taking a bite of something that I made completely from scratch, all by myself, knowing exactly how each ingredient got there.





And speaking of knowing where every ingredient came from, I love spending time in my family garden.

It's been there longer than I have, and every season it yields something abundant and delicious. I have the fondest memories of picking fragrant basil and then making batch after batch of pesto with my mom. Or picking more cherry tomatoes, yellow tomatoes, or zebra tomatoes than my stomach could consume. The herbs were giants bushels and the baby greens and arugula grew like weeds. 

Currently I reside in Berkeley, CA with my boyfriend and two kittens. All three of them fully support my endeavors and I couldn't be more fortunate to have them. I'm also extremely fortunate to live in the epicenter of a health conscientious community, where I have an abundance of excellent resources to fuel all of my vegan cooking adventures.