There’s no point in giving up something that you enjoy unless you get something back that’s even better. ~Dean Ornish
People often ask me: “What exactly is a ‘culinary’ nutritionist?”
Lots of people know they should be eating healthier foods but they’ve been bombarded with so many different nutritional “systems” they have no idea what to eat anymore. Instead of handing them a 1400-calorie meal plan or point system and a packet of recipes they may never use, I like to cultivate their culinary curiosity. I show them how they can prepare simple, healthy, exquisite meals and still have time to eat!
Sure, I can provide you with all kinds nutritional strategies and cutting-edge science to help you lose weight, reclaim your energy, and feel good in your clothes. But if you ask me about the heart and soul of my practice, I’ll take you right back to my grandmother’s kitchen. It’s not even about the recipes really—though she was an amazing cook. It’s more about discarding the collective obsession we seem to have adopted in this country—counting calories, tracking points, skipping meals, starving ourselves into skinny jeans or the quintessential little black dress.
I help you cultivate (or reclaim) a more nourishing relationship with food—one that brings you radiant health and boundless energy, without depriving you of the pleasure and delight in sharing a luscious meal with friends and family. Once you begin to reacquaint your taste buds with the vibrant flavors and texture of fresh, whole foods, there’s no turning back. . .
Fresh Corn Salad
Chiffonade is a technique in which herbs such as basil are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. You’ll use this technique to prepare the basil for this recipe. Yum!
5 ears of corn (white is best), lightly blanched and removed from cobs
1/2 cup diced red onion
1/2 cup fresh basil, chiffonade
3 tablespoons organic, unfiltered apple cider vinegar (Bragg’s is top-notch.)
3 tablespoons cold-pressed extra virgin olive oil
1/2 tsp salt
1/2 tsp fresh ground black pepper
Toss everything together in a bowl and chill at least an hour before serving.
Heralded as the “Radiant Life Expert,” Sue Ann conquered not one, but two life-threatening, energy-depleting diseases through the healing power of food. Dynamic Eating Coach, Culinary Nutritionist, speaker, and author, Sue Ann’s unique Fit, Radiant, and Rockin’™ formula has helped countless women reclaim their energy and design a life that makes their heart sing.
Sue Ann offers a range of products and services. Twice a month, she hosts a private, one-day VIP Intensive where she custom designs a day just for you to jumpstart your radiant life journey. From fitness strategies to culinary adventures, Sue Ann will show you how to triple your energy, transform your life, and look and feel sexy, smart, and powerful.
Sue Ann delivers high impact, entertaining teleclasses, talks, and workshops blending her own life lessons and compelling stories to show you how easy it can be to capture a life of bliss with the right tools, the right foods and the right mindset.
Discover more great recipes on Sue Ann’s website: