CONTRIBUTORS

Thanks to our Contributors

We want to welcome and thank our contributors who help make FODMAP Everyday diverse and meaningful to a wider range of visitors. We encourage you to visit their websites noted in their bios and feel free to contact them through our contact page if you have any questions for them.

An Invitation

We also would like to extend an invitation to anyone who has a professional level interest in the Low FODMAP diet and believes they would like to offer something to the FODMAP Everyday Community through our site. Please just contact us and we’d love to chat!

FODMAP Everyday Contributor, Verena Smith
Acupuncturist and Herbal Medicine Practitioner – Health and Wellness Contributor

Verena has practiced and studied acupuncture and herbal medicine in England, America, China and India over the last 35 years. She maintains a practice in Amherst, MA and will be bringing her perspective of holistic healing to FODMAP Everyday. Verena’s experience supporting thousands of individuals with an extensive variety of health-related issues gives her a very holistic understanding of the essential need to balance one’s entire body system while seeking to heal a part of the system.

Verena opened this unique center dedicated to holistic healing in 1987. Since that time, Verena has practiced Acupuncture and Traditional Chinese Herbal Medicine, as well as other healing modalities such as Neuro Modulation Technique (NMT), Matrix Energetics (ME), Tapas Technique (TAT), Hypnosis and Guided Imagery, Yoga Therapeutics, and guided healing meditation. The center also offers nutrition counseling.

FODMAP Everyday Contributor, Leslie Cerier
Vegetarian Chef, Cookbook Author, Educator – Recipe Contributor

For over 30 years, Leslie Cerier, “The Organic Gourmet” Internationally recognized Chef has been teaching private and group hands-on farm to table vegetarian cooking classes for health and vitality, writing cookbooks focusing on eating local, seasonal, organic foods that are not just good for you, but also pleasurable, delicious and good for the planet. Leslie’s classes offer Continuing Education Credits to Dietitians and Nutritionists. Leslie also hosts her own organic B&B, where folks come and enjoy organic vegetarian meals and private cooking lessons surrounded by the natural beauty of the woods in Western Massachusetts and Leslie’s award-winning impressionistic nature photography for their inspiration and healing.

Leslie Cerier is the author of six cookbooks:

  • Co-Author with Dr. Marc Grossman Visionary Cooking, Food for the Eyes (E Cookbook 2013)
  • Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook (New Harbinger Publications, 2010), which was named one of the 12 best cookbooks of 2010 by Natural Solutions Magazine;
  • Going Wild in the Kitchen (Square One Publishers, 2005)
  • The Quick and Easy Organic Gourmet (Barrytown Ltd, 1996)
  • Co-Author with Shef Erhart Sea Vegetable Celebration (The Book Publishing Company, 2001)
  • Editor of Taste Life! Organic Recipes (Square One Publishers, 2002).

Leslie has also contributed chapters and recipes to numerous other cookbooks as well as written dozens of articles on organic vegetarian, vegan, and gluten-free cooking for health and pleasure.

Leslie is passionate about expanding people’s palates, (no matter what the dietary restrictions) inspiring them to engage their senses and discover cooking as a means of self-expression. Through Leslie’s organic lifestyle and award-winning nature photography, she communicates the grace and ease of living the super luscious life. Leslie is a devoted art of self-care advocate and teacher. Nourishing sustainability, Leslie celebrates the beauty of the natural world every day. She offers retreats in her beautiful passive solar home and cooks gourmet, seasonal, vegetarian, vegan and gluten-free meals for health and pleasure—as a way to inspire others to discover and embody delicious living. Learn more on her website. 

FODMAP Everyday Contributor, Philip Nicholas
Recipe Contributor

Philip Nicholas spent most of his professional career as an award-winning copywriter and creative director in advertising, but he has been passionate about food since he was a child.

“Growing up as a Greek-American, family and food was an essential part of daily life. Our large kitchen was the real center of the house; we actually had a couch there and people would just hang out. On any given day, my Yiayia would be drying fresh pasta over the backs of chairs or baking individual mini-loaves of bread stuffed with feta for us kids and our friends.

In fact, all of my grandparents were excellent cooks and from an early age I’d help them and learned something different from each one. Years later as a creative working in advertising, the days were intense and the hours long, but I would still look forward to cooking dinner every night when I got home from the office. It didn’t have to be fancy or time-consuming, maybe something as simple as an omelet, but being connected to what I felt like eating and then making it happen was both empowering and very comforting. It brought a sense of calming closure to the stresses of the day.”

After 20 years in the ad business, Philip left agency life and began working with private clients, which allowed him more time to focus on cooking. “I began sharing my favorite recipes on Facebook and developed a nice following pretty quickly which made realize this was something I definitely wanted to do more of. Two years ago, I gave myself the gift of enrolling in a year-long Certificate Program at Le Cordon Bleu here in Seattle. It was very intense and rigorous with classes in classic knife skills, anatomy, butchering, baking, plating, catering, banquets and global cuisines. I referred to it as ‘culinary boot camp’ and loved every minute of that experience. Aside from sharpening my technical skills, I think the most important thing I learned at Le Cordon Bleu was the science behind the art. As one of my Instructors said, ‘A good cook will know what to do, but a chef understands why.’

Needless to say, when Robin and Dédé approached me to contribute recipes and tips to FODMAP Everyday, I was thrilled and eager to share what I’ve learned. It’s such a healthy way to eat and for those with IBS, it’s a life changer. I believe one of the great things this site can accomplish is helping people who may formerly have felt restricted by their diets learn that is no longer the case. In fact, there are an enormous variety of food options that are delicious, easy to prepare and so good for the body. I look forward to cooking together!”

Kiera Jaffin, FODMAP Everyday Contributor

Kiera is a certified Vinyasa instructor who offers alignment based yoga with a strong emphasis on physical safety and deep body listening. Kiera is interested in helping people explore their bodies through close attention and thoughtful adjusting, with emphasis on staying connected to the breath. She is currently studying Shiatsu in hopes to create a practice that incorporates traditional healthcare forms to work with people to maintain healthy/balanced bodies, minds and hearts.

She was introduced to yoga, and body movement in general, at a very young age – growing up in a family where yoga instruction was a daily practice and a profession and pre-dinner dancing around the house were integral to my daily life. Subtly, over time, she became aware of the profound impact this has had on her life choices and how she relates to her own body.

Current fitness culture often leads to injury, especially spinal and knee joint injury, and she enjoys focusing on these areas to increase spinal alignment and heighten subtle and innate awareness of the body throughout your day and during activity or exercise. Her hope is to encourage you to listen in closely and explore a way to help yourself, keep your body safe, and expand your sense of awareness especially through asana and meditation, sound, and touch.

If you live in the SF Bay Area and are interested in individual/small group yoga instruction or a Shiatsu session with Kiera you may reach her at kjaffin@gmail.com

 

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