hello

Hi, my name is Rachel

I was a specialty food shop owner when my life was upended by illness. Not only did I have to sell my shop, give up my livelihood, and my passion, I also suddenly couldn’t tolerate any of the foods I’d built a career and life around. I feared I’d never be able to enjoy a meal with others again, one of life’s great pleasures.

It turns out my fear is shared by people with a variety of chronic conditions, food allergies or sensitivities, and energy limitations that impact the ability to prepare meals. Figuring out what to eat can be a painful, long learning curve. Surprisingly, people with very different conditions often end up eliminating the same foods to help them feel better.

Because my stamina is compromised, I had to figure out unfussy dishes within these new food parameters with short ingredient lists so they’d be easy to prepare. The recipes I was finding just didn’t appeal to me, so I started to create my own recipes using the skills I’d honed in my food career. I didn’t imagine that my passion for food would ever return, but with every coconut milk swap and citrus squeeze, the tide began to turn.

I found that food could still be one of life’s great pleasures, a delicious and full sensory experience with everyday dishes that celebrate what’s in them rather than what’s left out. I could share these dishes with people I love —with no apologies or explanations. And I discovered that people with all sorts of conditions—multiple sclerosis, diabetes, celiac disease, mast cell activation, rheumatoid arthritis, long-COVID and other autoimmune conditions as well as ME/CFS and Ehlers-Danlos Syndrome that I have—experience so many of the same losses around food. They too were in need of a cookbook, of not only weeknight meals but also for holidays and family events. Gatherings can be tricky for us and the people cooking for us.

I’ve created a collection of vibrant and modern dishes that are free of these commonly triggering foods: gluten, grains and pseudo-grains, dairy, soy, nightshades (eggplant, tomatoes, peppers, and potatoes), legumes, squash, spinach, pork, shellfish, refined sugar, artificial sweeteners, cashews and peanuts.

I sought to capture the effortless sophistication, freshness, and beauty of California cuisine. I wanted to make it possible for clean-eating enthusiasts, food lovers, and those who live with food sensitivities to enjoy food again. And I wanted to harness the goodness of seasonal fruits and vegetables because when produce is truly at its peak, it sings on its own, with little coaxing.

These recipes are not just for people with chronic illness – anyone who cares about health and nutrition will find them indispensable. Short ingredient lists and minimal prep time is a universal desire!