Hi! I’m Courtney Coleman, and it’s a joy and an honor to come to people’s homes here in SLO County and share with them how whole foods can prevent and reverse disease, increase energy, and bring the mind, body and spirit back to balance. Learning to prepare the foundation of a healing, revitalizing, and delicious whole foods diet, from which they can creatively adjust according to their tastes, inspires and empowers my clients as they begin to take their wellness into their own hands. Many of my clients say they feel victorious finally getting off processed foods, and are surprised by the strategies I show them for reducing the time and money they thought it would take to prepare their own whole foods meals. Also, they'd heard about the health benefits of sprouting whole grains, incorporating the dark leafy greens & sea vegetables, making cultured (probiotic) foods, using only unrefined oils, sweeteners and salts, etc., but didn't have the motivation to learn these practices until I walked them through how easy it is! 

Since starting my business in 2006, I’ve developed a comprehensive and engaging way of teaching you to CookWell for yourself or for your entire family in up to five, two-hour sessions. During the sessions in your own kitchen, I’ll give you several informational handouts for reference, and teach you cooking techniques for dark leafy green stir-frys, for baked dishes with sprouted whole grains, for savory pots of beans, for healthy snacks to go, and much, much more (see The Course page). Whole foods are rich in protein, good fats and minerals, and kids love their simple flavors. I’ll show you how to easily incorporate the alternatives to refined sugar, salt, and flour so you and your family can get off these processed foods once and for all. I'll teach you how to tune into your body to intuitively know what it really needs. I’ll help to de-mystify the many, conflicting, food-industry claims that leave so many of us confused and overwhelmed, such as which oils and cookware are safest to use at high temperatures, and the pros and cons of soy. If you have kids of varying ages and taste preferences, I’ll teach you to make meals that serve everyone’s nutritional needs with a fabulous variety of flavors! Each of the sessions I offer are adaptable to wheat/gluten-free, dairy-free, and candida diets. 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.

Different foods and lifestyles balance different types of people, and many of us are utterly confused as to what is best for us, and lacking good health in the meantime trying to figure it out. I teach my clients the basic philosophies of Macrobiotics, Ayurvedic cooking, and Solar Nutrition, which state that foods eaten in the form that Mother Earth gave them to us act as foundation medicine, and that eating and living in harmony with nature (the changes of the seasons and our own body’s rhythms) maintains balance. My clients can then experiment with each path to discover which one, or combination of paths, works best for them. That each person’s body chemistry, constitution, metabolism and blood type are so very different, I help my clients pinpoint which types of foods (animal proteins vs. vegetarian proteins), which ratios of carbohydrates to proteins to fats, and which activities are most harmonizing for them.

I've listed a free recipe at the end of each of the first three pages of this site to get you started. 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. Oh! And I'm now offering phone consultations and kid’s classes! (805) 547-9073

Dark Leafy Greens Stir-Steam: In a large stainless steel or cast iron frying pan or wok with a fitting lid, place 2 Tbsp ghee or olive oil over med. heat and spread evenly over the pan. Immediately add 2 cups sliced carrots and/or burdock root, 1/2 cup filtered water, 1 Tbsp ground ginger and 1 tsp ground coriander into the bottom of the pan. Stir well so spices spread evenly over the veggies, and after cooking 1 minute, add 1 cup chopped fresh green beans or snap peas and stir, then cook another minute and stir well. Next add 1/4 cup water and sprinkle in ½ tsp dill, tarragon, or rosemary (or all three!). Stir again and layer 1 bunch chopped dino kale or collard greens on top and cover with lid. After 1 minute, remove lid and stir. Turn off heat as soon as all the kale or collards are wet looking and slightly wilted. Add 3 Tbsp shoyu or tamari, and the juice of a lemon evenly to all the veggies and stir again. Enjoy all these food-state minerals, which are the most bio-available kind.

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