“People know what they should be eating. Food at the perimeter of the store. More kale and blueberries. My approach goes beyond what to eat. I’m all about teaching people how to choose food and how to think about food. If you have these principles, wherever you go, you’ll know how to make good choices for health. I’m not dictating a specific diet, but empowering you with the tools and freedom to choose for yourself.
My clients know I’m not about restricting people. I’m more about giving people options. There are no rigid, dogmatic rules to follow. You can’t eat dogma. I believe an approach from the heart works better than an approach from the brain.
Eating health-supportive food does not mean giving up favorite foods or going hungry. It means expanding your options by learning about new foods, tasting new flavors, trying new recipes.
When I work with clients, I meet them where they are in their eating habits. If someone has been eating poorly, I partner with them to explore and develop strategies and goals that will work best for them. No big, sudden changes. Slower, smaller changes usually create positive results. It is not the one day of “wrong” eating that affects your health -- it is the small, smart choices you make day in and day out that add up to a healthy life.
My goal is to make the journey enjoyable.”
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- For more than 10 years, teaching dietary practices that promote healing to those touched by cancer. She has been translating the science of anti-cancer foods into actual meals for many cancer patients and families wanting to incorporate nutrition as one of their healing tools.
- Working as a culinary translator and chef for private individuals with health challenges.
- Conducting nutrition and culinary presentations, cooking workshops and group lectures for cancer patients and caregivers, and for numerous organizations including: Friends in Deed in New York, Smith Center in Washington, DC, Life with Cancer in Fairfax, Virginia, Center for Building Hope in Sarasota, Florida, and Harlem Hospital in New York.
- Providing nutrition education to public school children and teachers. Have worked with Touro College of Osteopathic Medicine to bring healthy culinary classes to several public schools in Harlem and the Bronx.
- For the past 6 years, serving as the Director of Nutrition and Wellness Programs for the Palette Fund, a nonprofit organization that provides nutrition and culinary education to cancer patients, their families and caregivers. Ruth oversaw all nutrition and wellness programs, and developed and implemented a successful summer camp program, feeding healthy meals to 750+ young cancer survivors.
- Certified in holistic nutrition by the Institute of Integrative Nutrition
- Culinary training from New York’s Natural Gourmet Institute for Health and Culinary Arts
- Professional training in food therapy by world-renowned food and nutrition expert Annemarie Colbin
- Continuing Education in Food & Cancer at University of Arizona and Plant-based Nutrition at Cornell University
- BA from Florida International University and MBA from Nova Southeastern University
“The meals were amazing, our conversations incredible, location was stunning...”
“The food was simply incredible and the entire week has helped me to kickstart a new beginning of physical activity and healthy eating.”
“The food was AMAZING!”
“The food was exceptional.”
“I loved that the food was healthy!”
“The food was ridiculously delicious, and the lodging was fantastic. It was one of the best weeks of my life.”
“The food was out of this world… healthy & DELICIOUS!”
“The best food I’ve had in years.”
“The chefs were amazing! The food was above anything I could have imagined -- organic and amazing!”