What was your life like before SWIHA? What led you to SWIHA and to your particular program of study? Why are you passionate about this modality?
Prior to SWIHA, I owned and operated a small vegan café in Gilbert, AZ called Coconut Hut. The menu was based on the S.O.U.L. concept, seasonal, organic, unprocessed, and local as much as possible. When I opened the café, my intention was to provide healthy food, something I had a very hard time finding in restaurants around my area. Little did I know that it would attract people with chronic diseases who were looking to find a food sanctuary. A place where they would feel safe to consume the food, where they could nourish and satisfy their hunger. Before I knew it, customers became clients that I would meal prep for, customizing the meals for their specific needs.
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