Seven years ago, I began my creative career as an artist/fashion designer. Embroidering whimsical designs on vintage clothing under the label Bonnie Heart Clyde, then creating 4 seasons of my eponymous eco-fashion collections. But despite all the magazine articles, the rave reviews from countless women who loved my rainjackets, I was deeply craving a life that brought more pleasure and less stress.
So recently, I put down my needle and thread, said goodbye to the faster than light trends, the fickle nature of fashion, and decided to spend more time curating a fantastic and delicious life for myself.
I put the brakes on fashion, intending to return. But in the meantime I worked for one of Portland's restaurant sweethearts Clyde Common as a food runner. I loved this job. After being self employed for 7 years, I never realized how important working with such a wonderful and diverse group of people is.
But now I am embarking on a new adventure. Again, under the supervision of a super Naturopath, I am 4 weeks into another crazy cleanse. My goal is to live a rich, long, and healthy life. And as much as I hate it, that might mean eliminating many of the foods I love.
The first words he said to me were:
no dairy
no wheat
no sugar
ok. so then what am I going to eat!!!?!?!???
So here is my mission: To come up the with most amazing delectable mouthwatering feasts, that fall into the realm of WHOLE FOOD. I want to write a cookbook, and pulling from my embroidered past, I plan to illustrate the dishes that I prepare, eat, and enjoy.
Bacon from Olympic Provisions, eggs and wild chanterelles, roasted padron peppers, strawberry salad with mint and lemon cucumbers.
the best part about this meal, besides sharing it with the man I love, is that everything we ate came from within 30 miles of home....
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