Courtney Coleman

My Story

The first time I connected how I was feeling food was when I was eighteen and busier than ever with school and work. I had low energy, no stamina, a face full of acne, constipation, 30 extra pounds on my body, candida yeast overgrowth, mood swings, and an inability to focus.

I was living on foods like canned chile-con-carni, white bread with margarine, instant ramen noodles, and dollar burgers from fast food restaurants. Oh! And let me not forget the frozen yogurt sugar bombs I was eating several times a week, as well as entire packages of sour gummy candy right before bed!

I felt as if I was weighed down from inside, and I remember telling a friend how horrible I was feeling. He asked, “Are you eating anything green?” I’d never known it was really that important! So, I immediately began buying bunches of fresh spinach and having a big, spinach salad every evening. My energy level shot through the roof from just that one change!
I began shopping for fresh vegetables at farmer’s markets every week, and I learned to make colorful, stir frys. Then I started drinking enough re-mineralized water daily, I felt especially better! Next, I ventured into natural foods stores, talked with clerks and people shopping, and learned to make big pots of beans. I read books on Macrobiotics and Ayurvedic cooking. I started soaking & simmering whole grains of all kinds, and fresh grinding and culturing whole grains into super healthy and nutrient-dense breads and low-glycemic desserts…I was feeling better and better with each new cooking skill & dietary change.

After a several years of independent study and practice, my friends would tell me:

“I didn’t know whole food dishes could taste so great…

“I feel so well for such a long time after we eat together…
“and, I learn so much when we cook together, that you should be teaching people what you know.”

And so, in 2006 CookWell was born!
This path continues to be a deeply fulfilling way to serve humanity; to be teaching people how to take their wellness into their own hands, deliciously, right in their own kitchens!

I hope you enjoy exploring my site for more info about my background, the ancient healing philosophies behind the food, my articles, and all of my services to see outlines of nutritional therapy sessions, CookWell classes for both adults AND kids, personal cheffing and catering services, and of course, FANTASTIC recipes to get you started in Cooking Well!

Feel Free to contact me anytime, to schedule your FREE, 15minute discovery session, so we can discover together, how I might best serve your current needs…

I DO offer phone consults and video chat consults…

I totally look forward to meeting you, and to cooking well with you!

My Philosophy

What Is Whole Food?

Whole, organic foods are unchanged from the way in which Mother Earth gave them to us; foods like black beans and adzuki beans, fresh nuts and seeds of all kinds, fresh veggies like squash, yam, kale and green beans, all fruits like avocado and kiwi, whole grains such as quinoa, amaranth and millet, pasture-fed meats, and raw dairy products. Whole food has not been processed or refined and thusly stripped of vitamins and minerals. It also hasn’t been preserved with hydrogenated oils and chemicals like so much of the packaged convenience food in bags and boxes on grocery store shelves (and in most restaurants).

Whole foods are full of revitalizing life force energy, and they work like foundational medicine for our bodies. Whole foods profoundly effect all systems of our bodies, including our mind, emotions and spirit. Physically, they are a grand yet simple tool we can use to increase our energy, and balance our blood sugar, our blood pH and our hormones. In today’s world, many of us run around in stressful environments, eating packaged snacks, fast food, and either frozen lunches popped in the microwave at work, or the refined flour and chemically preserved lunch meats of “healthy” wraps and sandwiches. Our bodies usually react with fatigue, moodiness, and an acidic blood Ph, all of which render us susceptible to illness and disease.

A consistent diet of whole, organic food replenishes our bodies with the nutrients we need to build strength, keep our immune system performing well, keep our blood pH alkaline, and maintain overall wellness and feelings of inner peace. Some examples of these kinds of dishes are; whole grain brown rice topped with lemon-tahini sauce and avocado, mineral-rich soups with trace-mineral-rich sea vegetables, colorful stir steamed vegetables and dark leafy greens with grass fed meats, big bowls of beans with avocado and lime juice, and cultured vegetables like kimchee which are full of rejuvenating probiotics and enzymes. I love to prepare these foods on the weekend, so that I can easily take them with me when I leave the house. Eating these types of whole foods about 80-90% of the time, builds my strength, stamina, and focus, so that I no longer need caffeine to get through the afternoon!



The ancient wisdom of Macrobiotics and Ayurveda, which are the Asian and East Indian traditions of eating and living in harmony with nature, say that our bodies can heal themselves. Our bodies are naturally designed to be self-regulating and self-renewing, even though we’re told that we must depend on a doctor’s guesswork and prescribed drugs to quiet symptoms of disease. Both Macrobiotic and Ayurvedic diets can positively affect: allergies, digestive disorders, candida yeast infections, heart disease, PMS, anemia, diabetes, hyperactivity in children, and many types of cancer. Wow!



Both healing systems of Ayurveda and Macrobiotics take into account individuality. Each of us is biochemically different, with a different physical constitution, ancestry, blood type, and metabolism. It would be ridiculous to believe that the same foods and combinations of foods benefit everyone. For instance, if you tend to feel cold with cold extremities, then you’re recommended to eat more warming foods such as soaked and simmered oats, grass fed butter and meats, and baked root veggies like yam, parsnip and burdock. You see, foods that grow in the colder months tend to have a warming thermal effect on our bodies. Mother Nature is pure genius! If we were to eat as our ancestors did, we would be naturally balanced by the seasonal foods of our particular region year round. Also, the way in which we cook and prepare food imparts either a warming or a cooling thermal effect on our bodies. Imagine that!

Another aspect of individuality, is our individual digestive strength. One person may be able to eat everything offered at a buffet, but another person may need to carefully apply the principals of proper food combining to have smooth, comfortable, efficient digestion. Also, a 100% raw diet year-round is particularly cooling, contractive, and difficult for most people to digest.

Ayurveda and Macrobiotics incorporate sprouted and then simmered (or fresh ground and cultured) low-glycemic, nutrient-dense, whole grains like millet, amaranth and brown rice. These types of grains, prepared in traditional ways (soaking or culturing), provide the body with a long-lasting source of energy that’s gentle on the digestive system, supplies us with bio-available minerals, and helps us maintain balanced blood sugar, hormones and body chemistry.



When our immunity and energy are high, we are much more inclined to think and act from a place of peace and contentment. Eating the best kinds of whole foods for our unique body type, regular exercise, deep sleep, and plenty of re-mineralized water, all work to balance us in mind, body and spirit so that we may go forward in the world and make it a better place.