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 studied 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 3 things consistently:

“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, 15 minute 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 empowering your wellness!  

 

MY STUDY, EXPERIENCE, and CREDENTIALS
Since 2006, I’ve served SLO County with my CookWell business (cookwell.org), which is centered around whole food cooking. I cook for busy families, I teach whole food cooking classes privately throughout SLO County, and of course, I cater events by myself, on site.

I’ve scheduled, organized, planned, shopped, prepped for days before events, cooked, served, and worked closely with clients to ensure successful events catering for up to 130 people, dozens of times over the past 12 years. This work is a joy for me.

I personally know many of our local farmers (AND their best products!) from the SLO, Arroyo Grande, Los Osos, and Morro Bay Farmer’s Markets, and I regularly procure bulk amounts from them for catering/personal cheffing work.

I hold a current Food Handler’s permit.
I have a High School Diploma.
In 1999 I earned an Associate of Art degree in 2D Art (drawing and painting) from Cuesta College.
Since 2000, I’ve attended several whole food nutrition workshops, and I read books such as: Healing with Whole Foods, The Body Ecology Diet, Ayurvedic Cooking for Westerners, The Detox Solution, Nourishing Traditions, The Metabolic Typing Diet and The Self-Healing Cookbook.
In 2002, I took a series of Solar Nutrition classes in which I learned tons of whole foods wisdom including how to eat specific combinations of foods to enhance vitamin and mineral absorption, and how to cleanse and strengthen major organs using whole foods.
I’ve worked directly with Craig Lane, master of Macrobiotic cooking (from the ancient Asian wellness system called Traditional Chinese Medicine), and I’ve learned to customize a Macrobiotic diet to best serve individual needs.
I’ve also learned Ayurvedic cooking techniques (from the ancient Indian wellness system called Ayurveda) to promote healing and balance from Bob and Melanie Sachs, authors of several books on Ayurvedic health practices.
So, I can help my clients determine their body type according to Macrobiotics and Ayurveda, to know which specific foods, spices, and lifestyle practices are most balancing for their unique body type.
In 2007 I competed a Small Business Development Course through Mission Community Services Center, SLO

Throughout 2015 I was hired as an employee of SLO Farmer’s Market Association to set up 8 booths each month at different markets to demo seasonal recipes and answer shopper’s questions.

In 2017, I earned my Nutritional Therapy degree from The Health Sciences Academy. I’m now “Courtney Coleman, N.T.”, and I am qualified to identify nutrient deficiency symptoms, to help my clients know which foods they can incorporate into their diets to help them attain better health. I love customizing recipes and meal plans for people!
From 2017 to 2018 I led the weekly Nutrition Discussion Group at The Haven drug & alcohol recovery program in Arroyo Grande, and I’ve also taught at Aspire Counseling Services drug & alcohol counseling in Arroyo Grande.
Since 2018, I teach weekly nutrition classes for the SLO-HIP program at San Luis Obispo County Mental Health clinics in Arroyo Grande, San Luis Obispo, and Atascadero.
I’m currently gearing up to run and lead the Celebrating Families program for SLO County Drug & Alcohol Services, which is a curriculum to facilitate recovery toward a healthier, happier life for parents and children impacted by drug and/or alcohol dependence.
It’s a deeply fulfilling path for me to serve people in this way; to be teaching them how to take their wellness into their own hands

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

Philosophy

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!

 

ANCIENT SYSTEMS OF DIET & LIFESTYLE WISDOM

 

 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!

 

YOUR UNIQUE BODY TYPE

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.

 

WHY CHOOSE WHOLE FOOD?

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.

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!