It’s a total joy and a deep honor to inspire you to take your wellness into your own hands, right in your own kitchen...deliciously!

Hi! I’m Courtney Coleman, and I’d love to teach you to prepare the foundation of a whole foods diet, from which you can creatively change and add to according to your needs and tastes. Since 1999, I've studied and practiced Macrobiotics, Ayurvedic cooking, and Solar Nutrition. I'd love to share with you the ancient techniques & wisdom of cooking with the whole foods that are most balancing for your unique body type. Eating a whole foods diet for balance will prevent disease, increase energy, and bring your mind, body, and spirit into deep harmony.

Many of the people I’ve helped since 2006 feel victorious after finally getting off processed foods. They’re surprised by the amazingly tasty & satisfying dishes they've learned to create, and by the strategies I teach them for reducing the time and money they thought it would take to prepare their own whole foods meals. They'd heard about the health benefits of soaking & sprouting whole grains...they'd heard about cooking with dark leafy greens and sea vegetables for trace minerals...they'd heard about making cultured vegetables full of beneficial, probiotic bacteria...they'd heard of using only unrefined oils, sweeteners and salts...but they didn't actually know how to incorporate these practices into their routine, until I walked them through it.

I'd love to help you in this way, and talk with you anytime about your needs.

Courtney Coleman

(805) 547-9073




Since starting CookWell in 2006, I’ve developed a comprehensive, fun, and engaging way of teaching you (OR your small group, OR your kids!) in your own kitchen to cook with whole food in various two-hour sessions (see The Course page or Kid's Classes page). During the sessions, I’ll give you several informational handouts for reference, and we'll discuss several whole food nutrition topics. Then, we'll cook together, and lastly, we'll feast together! You'll learn cooking techniques for dark leafy green stir-steams, for baked dishes with sprouted whole grains, for savory pots of beans, for healthy snacks to go, and much, much more!


From my experience, I’ve learned that everyone needs different types of foods and lifestyle practices to maintain personal balance. Some people need more warming foods like simmered winter grains or grass fed meats, and some people need more cooling, cleansing foods like raw vegetables. Each person’s body chemistry, constitution, metabolism and blood type are different, so I can help you pinpoint which types of foods, which ratios of carbohydrates to proteins to fats, and which diet & lifestyle philosophies are most harmonizing for your particular body type.


Each of the sessions I offer are adaptable to any dietary limitations including wheat/gluten-free, dairy-free, and low glycemic/candida diets.
I can teach you to make meals that meet your varying nutritional needs and dietary limitations with a fabulous variety of flavors!



I LOVE teaching kid's, so check out the details of what they can learn and what we can cook together on my Kid's Classes page.




Since 2009, I've been teaching group classes on Sunday afternoons at New Frontiers, SLO, and I'm now teaching one Monday evening per month at Central Coast Culinary in SLO. These classes are a ton of fun, and you'll love the d-e-l-i-c-i-o-u-s meals we eat together. Just visit my "SLO CLASSES" page for all class dates, details and registration info (RSVP required).


At the bottom of the pages on this site, I've listed a few of my favorite recipes to get you started. Enjoy!



~ Diet & Lifestyle Coaching because practicing new eating habits and cooking skills as a routine, is easiest with loving guidance and extended support. I'd love to be that support for you, in an extended series of one-on-one coaching sessions designed to identify your body type's needs, practice lots of hands-on cooking, develop a personalized meal plan and grocery lists, engage in group support with CookWell webinar sessions and CookWell meetup potlucks in SLO County, develop awareness about your changing food choices and emotions, cultivate mindfulness, joy and gratitude in the kitchen, get follow up support via phone or email, and much more!

~ A Monthly CookWell E-Newsletter with tips, recipes and schedule of group classes at New Frontiers....please email me a request to be added to the list:

~ On-Site Cooking for your party/event OR meals for you to store & re-heat

~ Phone Consultations

~ The CookWell Blog
for the newsletter archive, cooking videos, the best natural health articles, and more fantastic recipes!

Thanks So Much For Your Interest...

I'd love to talk to you on the phone to answer any questions you may have, and to find out how I can best serve you and your family’s needs.

I guarantee you’ll love the food AND feel increased vitality after three weeks of consistently eating the whole foods diet that’s right for you, or I’ll refund your money.

Big Thanks & Be Well,
Courtney Coleman
phone: 805-547-9073

Recipe For You

Celery Root Stir-Steam

2Tbsp ghee or coconut oil

1 medium yellow onion - diced

1 cup each diced celery root, carrot, burdock root, and fennel bulb, sliced into 1/4in pieces

1 cup filtered water

1tsp ground yellow curry

1tsp each ground coriander & cumin

1tsp granulated garlic

1 cup each diced green beans & broccoli

1tsp dill (dried or fresh minced)

1 bunch kale or collard greens, chopped into bite-size pieces

3Tbsp Ohsawa or Eden brand shoyu or tamari soy sauce

juice of a ripe lemon

optional: 1lb diced, raw, consciously raised meat         

In a large stainless steel or cast iron frying pan or wok with a tight-fitting lid, place ghee or coconut oil over medium heat, spreading evenly over bottom of pan. Immediately add diced onion evenly over bottom of pan - saute for 4-5 minutes, stirring every 30 seconds or so. Next, add celery root, carrot, burdock, and fennel (and meat if desired), 1 cup water, and ground yellow curry, garlic & coriander. Stir well so spices spread evenly over all the root veggies and cover with lid. After 2 min, stir, then add green beans and broccoli. Cover & cook another 2 minutes. Stir again, and layer kale or collard greens on top, then sprinkle dill on top of greens, and cover with lid. After 1 min, remove lid and stir. Make sure all pieces of meat are cooked through (if not, just push them down to sit on the bottom of the pan for another minute or so), then turn off heat when meat is cooked, and all the greens are wet looking and slightly wilted. Add shoyu or tamari soy sauce and the lemon juice evenly to all veggies and stir again...Voila!

Thanks for visiting my website!

CookWell with Courtney
CookWell’s services are designed to give each client information to learn from to attain better health; they are not diagnostic or prescriptive. I encourage each client to listen to their body and compliment the information given with the advice of qualified health professionals.

2008 Courtney Coleman - powered by - Credits