lori Moore holistic health
So, how did I come to culinary nutrition and holistic health?
I’ve been interested in health and eating well for a very long time. In fact, one of my close work colleagues nicknamed me “Granola” because of my attitude toward holistic health. I was always the one in meetings with my green drink, loose peppermint tea and healthy packed lunch in front of me.
A few years ago, a holistic nutrition consultant came to my workplace to speak to the staff about healthy eating on the run. As she shared healthy eating tips with the group, one of my co-workers looked at me repeatedly and said, “that’s exactly what you say and do”, and I began thinking about my encore career after retirement, where I could combine my master’s degrees in counselling and leadership, a long career as an educator, and my passion for health and wellness. I researched options to study holistic and culinary nutrition and within a month began my studies (with gratitude for distance learning).
I live with the love of my life and biggest cheerleader in a little piece of paradise overlooking the amazing Minas Basin, where I get to witness the daily ebb and flow of the world’s highest tides.
I also live with two chronic health conditions, lymphedema (secondary to cervical cancer in my 20s, a radical hysterectomy and pelvic lymph node removal) and lichen sclerosis. While I don’t have a story of how I was able to heal my health conditions with food, I do manage my health with the choices I make every day related to my body, my mind and my spirit. I know how particular foods, stress and activity levels impact me, and I work daily to navigate and find balance and good health.
This thing called life is a journey, and each day will look and feel a bit different. The empowerment comes from our choices and our attitude.
I’d be delighted to accompany you on your own journey of empowerment as you discover what nourishes you and provides you with maximal good health.
My Food Philosophy
THREE KEY TENETS GUIDE MY APPROACH TO FOOD:
Just eat real food
Discover what nourishes you
Be mindful and intentional
My overarching philosophy about food can be summed up in a line from Virginia Woolf’s A Room of One’s Own, “One cannot think well, love well, sleep well, if one has not dined well.” Dining well for me means eating mostly plant based, unprocessed whole foods that are not only nutrient dense, but are also delicious, and choosing a variety of foods that are local and in season to maximize freshness and flavour. While I have been eating a primarily plant-based diet for over 20 years, it doesn’t mean that will be the case forever. We each make choices every day that support our unique biochemistry and that can change. What is important is that our choices are based upon sound, well thought out and researched decisions, not whatever is being marketed in the moment.
It is troublesome that scales wield such power in the world of food, eating and self-perception. I believe that the only scales we should embrace are balance scales, whose original purpose was to find balance and equilibrium. I imagine the balance scale as a metaphorical measurement around each choice I make, whether it be related to food, health, relationships, or other areas of life: “Does this nourish or deplete me?”; “Is this a choice that brings balance or un/dis-ease?” The balance may be tipped slightly one way or another in a given moment, on a given day or during a given meal, but overall seeking equilibrium is the goal.
I believe that attitude is a tremendous healer, and that it is important that we listen to the wisdom of our bodies when they whisper and not wait until they scream.