George Fox University
B.S. Foods & Nutrition in Business
T. Colin Campbell Foundation
Certificate in Plant Based Nutrition
Rouxbe Cooking School
Plant-Based Professional Certification
School of Hard Knocks
Countless Hours of Self Education
Growing up in the era of the food pyramid I (supposedly) learned to eat healthy by consuming from each food group. In college I majored in Foods and Nutrition exposing me to what I now call reductionist nutrition, yet I lacked the knowledge that has the power to fuel us through each bite we take. In the summer of 2007 my cousin handed me a copy of The China Study by T. Colin Campbell and Eat to Live by Dr. Joel Fuhrman. That is when everything changed – my eyes, ears, heart and stomach were opened to an entirely new approach to nutrition.
Plant-based nutrition took root in my mind and I began to further explore the health potential. After graduating college I moved to Garmisch-Partenkirchen, Germany where I worked and traveled to 28 countries, enjoying the adventure of finding healthy meals worldwide. Returning to the United States I was able to obtain a position with Whole Foods Market as a Healthy Eating Specialist. My role allowed me to lead Healthy Eating Challenges, teach cooking classes, host events promoting a healthy diet, work with students of various ages in the local schools, as well as attend community events. What we decide to put on the end of our forks is instrumental in taking care of our bodies. Love & Plants was designed with the idea that, to show love for our body we need to provide it with the proper nourishment to thrive. Emily's mission is to teach her students how delicious vegetables can be, to empower them to make healthy choices, feel confident in their kitchens and overall lead the vibrant life they were created to live.
Love & Plants