Block N Tackle, LLC
About
I specialize in creating whole-food PLANT-BASED dishes, desserts, snacks - easy and delicious, to HEAL people with or near Diabetes2, heart disease, blood pressure, obesity and even some cancers.
We can talk the science (I got books) like Campbell, Esselstyn, Ornish, etc, make shopping lists, and create delicious low-sugar meat and dairy substitutes.
Now I make Cardiac-friendly reubens, gyro sandwiches, cheeseburgers, cicken salad, even enchiladas, baked eggplant fries, and desserts, all with fibers, plant proteins, and many with iron and calcium.
I am so passionate I am starting a food line. Read more at:
http://www.blockntackle.org/healing-with-food.html
The urban planning angle is something else. But that page gets at this important and delicious food trend.
Creative, delicious, and rewarding inside and out
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new student?
Talk about Why they want to eat more plants, their current eating/cooking routine, shopping location and budget, as well as the level they are hoping to achieve, from functional to gourmet.
Then based on their answers, we talk about how WFPB they want to go and create a transition plan. We will leaf through cookbooks and pick out dishes to make, ranging from a big batch to freeze servings, or individual meals, as well as whole fruit-green smoothie ingredients ready to blend each morning, depending on their schedule and interest.
The rest is shopping and preparing eats. My goal is to get you independent, although I am available for personal Healing Chef services.
What education and/or training do you have that relates to your work?
Self-taught cooking nutritionist, which is better. The food industry reinforces the sickness industry (it is not so healthy). But I have cooked 10,000+ times and want to spread the health and happiness.
My work stems from the food science of T. Colin Campbell, Ph.D. in the China Study, Caldwell Esselstyn, MD, Dean Ornish, MD and others. They have shown the scientific validation. My job is to make it delicious.
How did you get started teaching?
I taught college economics to groups, and have helped
What types of students have you worked with?
Prices depend on number of people and expectations. First two classes, including the described interview session and transition plan-shopping list, with a second cooking-eating session runs $80-150 a person plus costs, depending on dietary limitations and time needed. Future sessions are $75 plus costs.
Describe a recent event you are fond of.
I am holding a 2-day workshop on Healing by Eating Plants in February at OCC in Costa Mesa.
What questions should students think through before talking to teachers about their needs?
Health challenges and goals.