Rebecca Wood Whole Foods Nutrition

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Individual & Family Nutrition Counseling

Kitchen Coaching

Recipes

Workshops

Books


To contact Rebecca or schedule an appointment for kitchen coaching, send Rebecca an email.

Since childhood when I entered buttermilk biscuits at the statefair I've been fascinated by nurture, and it has become a lifelongpassion. Some of my readers who have cooked along with me for over three decades are well aware that my diet, and therefore the dietI recommend, has evolved.

A diagnosis of advanced, third stage cancer in 1989 caused meto make some dietary changes. I was able to reverse the cancerusing natural methods, but also by adding meat back to my diet and by reducing my carbohydrate consumption. Whether you're vegetarianor not, it's important to determine and implement the diet thatworks for you. This is the purpose of BeNourished.com.

The core of my advice since my earliest cooking articles and classes remains the same. Let yourself feast upon delicious andfreshly prepared foods. Favor sustainably grown, seasonal, regional and whole foods. And, using the energetic and medicinal propertiesof foods, skillfully adapt your diet to your specific needs. May this information serve you well and may we all be well nourished.

Rebecca may be reached for kitchen coaching to:

*Put real meals on the table even when there's no time to cook
*Gain two secrets to increase well being and energy
*Identify and resolve food cravings or sensitivities
*Determine best kitchen set up and equipment

Coaching by telephone is $100/hour. To schedule an appointment, send Rebecca an email. Or check the website for more information, articles, recipes and books. Each month new recipes and articles are posted.

Read at Satya Center, what Rebecca did to cure herself of cancer.


(Most of the information here is from Rebecca's website, with her permission. Jane Sherry, Founder of Satya Center says, "Rebecca has been one of my most trusted nutrition resources. I consult her Encyclopedia of Whole Foods regularly and offered it for the Roxbury Farm CSA members, when the pickup site was in our garage. It allowed people to become familiar with new & unfamiliar vegetables the farm was offering in the weekly share, explaining not only the nutrition information about those foods, but also offering ways to enjoy them with advice on various cooking methods. I had the honor to experience Rebecca's warm and nurturing approach to cooking firsthand in one of her workshops several years ago, and consider her one of our national treasures.")