
Here’s a fresh approach for weight loss! Instead of counting calories or eating less and moving more, what about taking into account the vibration of food, i.e. its life force energy? This is what Chef Whitney Aronoff, of High Vibration Foods, recommends on today’s episode.
Whitney’s approach focuses less on the numbers on the scale and more on how we feel and how the food we eat makes us feel. She also covers the importance of freshness and sourcing. She tells stories of how her clients’ health and weight has stabilized with this perspective. And she also shares what she, as a personal chef, recommends for food choices that help reduce anxiety, boost mood, and improve our relationship with food and our weight.
Check out Whitney’s website: Starseed Kitchen
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Episode Transcript
Within the below transcript the bolded text is Hilda
.Eat less and move more is the most common advice given to those who want to lose weight, but what if you’ve tried that and it hasn’t changed a thing? What if even eating ancestrally hasn’t budged the numbers on the scale? This is Episode 509 and our guest is Whitney Aronoff. Whitney is a Personal Chef and the Founder of High Vibration Foods, and she takes an altogether different approach for weight loss and actually boosting our mood and energy.
She talks about how to nourish our bodies in addition to our spirits. She reminds us of the life force energy that’s found in food and how that plays a part in our health and wellbeing. Yes, our weight. How fresh is the food that we’re eating, in other words. Where does it come from? What is its provenance? How was it processed? How does that affect how our body takes it in?
There’s more to wellbeing than the physical, too. Whitney covers how to nourish every part of ourselves, the mental, physical, emotional, and spiritual bits as well. She offers strategies for self-care, eating foods that are grounding, for example, when we feel anxious and she tells us what she recommends for those who are feeling exhausted and worn out,
Before we get into the conversation, why not kick the new year off right by becoming a member with the Weston A. Price foundation? You know we’re all about education, research, and activism. If this show has made a difference for you and you’d like for it to make a difference for more people, become a member. You can join at a discounted rate by using the code Pod10. It’s only $30 for the year and then you’re a member. You’ll get our quarterly journal in addition to opportunities to be a part of recordings behind the scenes and such. Join us now. Go to WestonAPrice.org. Click on Join Now, and welcome to the family.
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Welcome to the show, Whitney.
Thank you so much for having me, Hilda.
We have a lot to cover in this episode, but I want to start with this. You have been a personal chef for a number of years and when you first started trying to cook farm to table for some of the families, it backfired. Why?
Why Farm-to-Table Can Be Challenging For Personal Chefs
One of the first clients I worked for was conveniently located near the Ecology Center in San Juan Capistrano, and that’s a 28-acre regenerative farm. When I work with my clients, I send them a custom menu using foods and ingredients that I know that they like and that they lean towards. They choose from there because I find that most people actually don’t know what they want. They really do need a menu in life to pick and choose from. They chose their desired meals and then I go to the grocery store, I purchase all the ingredients, and then I go to their home and I prepare it fresh for them. I was trying to do as much farm to table as possible. I would start by going to a farm shop such as one at the Ecology Center.
Unfortunately, when it came to the menu items they chose, none of those ingredients were available at the farm shop. They weren’t in season or it’s just not what they were growing at the farm or they were sold out. I still had to go and make 2 or 3 other stops at grocery stores in order to get the ingredients. I tried this time and time again with other clients where we create the custom menu, but they would ultimately choose what they really wanted.
I wanted to stop someplace like the Ecology Center or another farm in Irvine called Tanaka Farms. I was finding the farm was too far out of the way from where the client lived. It was going to be 40 minutes for me to get to the farm, 40 minutes to get to the client. I was going to be spending all this time driving all over the city for a day just to gather these farm to table ingredients to then show up and cook for them.
That’s how I learned that this system isn’t going to work. If I was a live-in chef where I was managing what was in their fridge and doing grocery shopping for them every other day and stopping at farmer’s markets or going to the farm, it’d be more doable. I learned quickly this isn’t necessarily possible for the way we all live, to stop by farms or go to the farmer’s markets because that’s not necessarily the schedule of our life and we can’t all reschedule our life around picking up food.
How do I make my grocery store experience work for me in the client, or how do I find grocery stores that have a produce department that cares deeply about what they’re choosing and lean towards those markets? What I found is so many of us want to just give up on supermarkets, but there are people that are managing the produce department of great supermarkets in our area that are really going out of their way to find and order seasonal ingredients. If you build a relationship with them and start talking to them and ask questions, you’ll learn it’s not as doom and gloom as we hear and we see on the internet.
I’m glad that we’re starting our conversation here, Whitney, because we’re all on Instagram and TikTok and all the social media platforms and we tend to idealize this way of living and cooking farm to table. However, you’re pointing out it’s not always accessible, practical or feasible necessarily. Those are some of the cons and then there are also pros, which you alluded to just now, that we can form a relationship with a person managing the produce in the grocery store and we can actually form relationships with local farms too. Right?
Forming Relationships With Your Grocery Store
Absolutely. I had this gut feeling. At the end of 2019, I just had this feeling that I kept getting that I needed to start forming a relationship with the people at the grocery stores where I shop for my clients. At the time, I would shop at a different grocery store every day, one that was closest to where that client lived. I was driving all over Orange County supporting different families and this feeling I couldn’t fight. I kept feeling and hearing, “Pick one grocery store. Only shop there no matter if it’s out of the way for your other clients and build a relationship with everyone that works there.”
That’s what I did. 2020 happened and the fact that I had a relationship with the managers of each department ensured that no matter what, I was able to get the food that I needed for my clients. When there was that time where people were just mass buying food and there wasn’t much on the shelves, I didn’t have an issue because the people that worked there made sure to go in the back and get extra produce that I needed or to set aside a meat order for me or a fish order for me.
They would allow me to text message them. They’d allow me to walk in the back door. I was really supported. I’m so glad I listened to those gut feelings and built those relationships. On top of that, it made me enjoy the grocery shopping experience again, because whenever we do something too much, even if it’s something that we love, like going to the farmer’s market or going to our favorite bakery or grocery shopping or cooking, if we do it too much, we all tend to get a little burnt out. I found that having and developing relationships with the people in the spots where I always have to go and shop brought joy and delight back into that process.
I’ve talked to so many folks who say we’re disconnected from where our food comes from and it’s really true. We’re so far removed now, so it brings that piece back in. Even if you’re not the one growing the produce, let’s say in your backyard or you’re not homesteading, you know someone who is. All those layers in between us and whoever’s bagging those baby carrots, I’m saying that tongue-in-cheek because we know they don’t really grow that way.
Now that’s all gone and suddenly I know the person who’s grown the food or raised the animals. Where I live, too, it’s been so fun. I live in a big city. I’m friends with a couple of the farmers who come to the local farmer’s market and it just makes me so happy. It fills me with joy. I’ve even seen them on Joel Salatin’s farm because there’s a sense of collaboration and not competition. It’s just so fabulous. You were talking about losing the joy sometimes when we’re doing some things that we might perceive after a while as drudgery. What are foods that can nourish us deeply and even keep us grounded so we can feel good to persevere when we’re not in the best mood on a particular day or we’re going through a hard time?
If I want to specifically focus on foods for grounding, so let’s say you live in a place where you can’t get outside and play on the grass barefoot or do a beach walk, or your schedule’s just not allowing you to spend as much time in nature as you want and you can feel a little disconnected from your body. That is like my sign that I need some grounding food. The way that I like to go about teaching people about the vibration of food is it requires you to close your eyes and imagine the way the food grows.
Let’s close our eyes for a minute and imagine all the food that’s growing into the earth, into the ground that’s going to allow us to then ground. That’s beets, carrots, rutabagas, sweet potatoes, potatoes, yams, parsnips, anything going into the ground is going to transfer that energy into us. If you are still reading this and, and you’re hesitant of that feeling, just imagine that feeling you get in the fall, in the winter, in the early spring when someone makes you a soup or a stew. You feel so calm and grounded.
One thing that people love and they never want to go about making it is like a beet salad. You have those beets and they’re just so good. They’re the perfect amount of sweetness and you feel so calm and grounded afterwards, or like a great baked sweet potato with like a little high quality raw butter. It just really calms your nervous system. It helps you calm down. It’s so balancing and nourishing and your taste buds don’t crave anything else afterwards. You’re just satiated in all ways. That is grounding food.
We think about like how we feel after a really good hike or a good beach walk or just taking a moment to sit on the rocks and watch a sunset. It’s that same feeling, just completely calm and satisfied. I think nature in this earth has provided us a variety of ways to balance the body and have the same feeling, depending on where we are and what we can have access to. Sometimes you can get it from nature, sometimes you need to get it from your food.
What I’m thinking about right now is how often in the work of Dr. Price, I think people overlook the fact that the indigenous people groups that he met that were untouched by modern lifestyles were eating seasonally. It’s overlooked. We are always like, “They’re eating their traditional foods.” Yes, they are, but they’re eating seasonally. That makes a difference, too. That grounding stew you were talking about isn’t necessarily something we crave in the summer, right?
Yes. In the summertime, we are craving naturally foods that have a lot of water content, so natural hydration. We’re craving melons, we’re craving fruit, we’re craving stone fruit, we’re craving sun. We’re craving light. Let’s look at fruit and we want our fruit to be sun ripened. We want it to be picked when it’s ripe on the tree, when it’s been fully activated by the sun. It’s just transferring that light into us. That’s what we’re craving.
Even if you look at traditional Spanish foods and gazpacho, again, it’s all sun-ripened food. It’s just tomatoes and cucumber and bell peppers and things that have been out in the sun that maybe are a little past firmness and traditional freshness. You just mash it, blend it all up together and it’s a meal. It’s full of light and it makes us then feel light. It’s so interesting.
The foods carry a vibration and energy. Whether you want to recognize it or not, you’re going to feel it. What’s interesting is most women can understand that faster than men. Not as many men are as sensitive, but everybody can evolve their sensories. Everyone can evolve all their different senses. I think that we’re going to be moving more into a time where men are going to going to get this. It’s not just going to be a female thing, understanding that food has a vibration and we feel a certain way after we eat it.

Nourishing Your Whole Self: Physical, Emotional, And Spiritual Bodies
I think I was just thinking about how you’ve alluded to this with a vibration of food but that we are looking to nourish not just our physical bodies, but we want to nourish ourselves on an emotional, spiritual, and mental level. Can you explain that a little bit?
We have more than just our physical body. If we want to keep it simple, we have a physical body. You can touch it. You’re in it. We have an emotional body, we have a spiritual body, we have a mental body. We’re all talking a lot about mental health right now. We have all these layers. We are an onion. We have this field that goes out six feet. All of that needs consideration. You can spend all day long working on your physical body, but if you aren’t working on your mental body or have a spiritual practice, you’re still going to be out of alignment.
I find that people tend to focus on just their diet or just their mental health or just having a spiritual practice and going to church on Sundays or having some spiritual group or meditation practice, but then disregard the food that they’re eating and continue to eat fast food or order out or only eat at restaurants. It’s a combination and there’s no one right way. What’s really important is there’s no one right way. It all doesn’t have to be perfect. It’s all an evolution, but you can’t ignore one body. You have to find your balance and nourish all of them.
I bet the people that you work for, Whitney, are super stressed and really need that grounding, healing nourishment physically that at least you can provide that for them amidst all the tension and the stressors. It’s funny because people think, “If I could afford a personal chef, I would be so happy. I would lose weight like Oprah,” and things like that. Notice that Oprah gained the weight back because you can have all the money in the world, but it’s not about just the physical food.
How Better Diet Can Lead To Personal Evolution
That’s so important. I always tell my clients who hire me and reach out to me because they say, “Can you help me lose weight?” I say, “No, I can’t,” because losing weight isn’t about the food. It is the food. It is your emotions. It’s what you choose to carry, what you choose to let go of. It’s your spiritual practice, it’s your mental health, it’s your lifestyle. I don’t know if you’re sleeping with the internet on right next to your router. I don’t know what’s happening with your environment and the toxins that you use in your house to clean your home, what you’re putting on your body. There’s so much that goes into weight. The beverages. I may feed you food, but you may still reach for other food outside of what I cook for you.
Losing weight is not about the food. It is the food. It is your emotions. It is what you choose to carry, what you choose to let go of your spiritual practice, your mental health, and your lifestyle.
I always tell people like, “I can’t help you lose weight, but I can try to set you up for success. I can find out your food preferences. We can work with the seasons. I can make you food that’s delicious for you and I can improve the quality of ingredients that you’re currently eating.” I always look at food as good, better, best. Where are you at right now? Is your thing mac and cheese? If your thing is mac and cheese, we don’t have to abandon the food we love, but let’s look at all the ingredients and see how we can move it up a notch. Just elevate it a little bit. If we’re using generic cheddar, can we use raw cheddar? Can we use an organic raw cheddar? If we’re using basic macaroni, can we buy 100% Italian origin macaroni so we know it’s a better-quality wheat?
Maybe we adjust you to a brown rice or a quinoa because that makes you feel better. Let’s look at the milk. Are we using raw milk, a2 milk? Are we using, again, just generic milk? It’s like little tweaks over time to upgrade you to improve your diet. I find when you improve people’s diet, it’s like the foundation. It’s like building a building. When we improve the diet, we’re improving the foundation of you and then everything else falls into place.
I find people’s mental health improves. They develop a spiritual practice, their emotions become more balanced. I find just a lot of people become more aware of the world that they’re living in. They ask more questions. They become more mindful, kinder, more loving, and that their heart opens up. I find food is the gateway drug to just personal evolution. Little tweaks just slowly over time. If you love chocolate, just look at the ingredients of the chocolate that you’re eating. See how you can buy a chocolate bar with less ingredients, with higher quality ingredients. Just little tweaks over time. I find everything opens up to people.
I have a friend who always talks about simple swaps. You don’t have to be like, “I’ll never eat a burger and fries again.” Get that meat from a farmer that has regenerative practices. Make it the highest quality beef you can afford. Make those fries in tallow and make sure they’re organic. There are so many ways in which you can upgrade. Tell me if this is true, too, in terms of weight loss, you become satisfied with less. It’s like the high-end restaurants that serve you smaller portions. Why? It’s because they’re not just trying to cut corners. It’s because the quality is so high, you can be satisfied with less. Do you think that’s a bit of the equation as well?
Absolutely. I love to invite people to experiment on themselves.
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Coming up, Whitney explains how you can experiment on yourself and see how the vibration of fresh food affects your health and your weight.
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Go directly to a farm here. I’m in Southern California, so mine are The Ecology Center and Tanaka Farms. Go to your farmer’s market and you will find if you eat a meal or two with super fresh ingredients that were just picked, you need less. There’s more light in the food. It’s so fresh, there’s more nutrient density. Versus if you go to Trader Joe’s, wherever you are in the country and you buy some vegetables that are wrapped in plastic and we don’t know how long it’s been on the shelf for, you tend to need to eat more to feel full.
That’s what I love. You don’t have to take my word or your word for it. You can experiment on yourself and see what happens and see if it works. Time and time again, the fresher the food, the less you need to feel full. Weight will naturally fall off. I also find with my clients and myself, weight falls off when you’re happy. Weight falls off when you are feeling joy in your body consistently. Use food and other practices in your life to just experience more joy every day.
Understanding Life Force Energy And Impact Of Processed Foods
That reminds me of principle number one of the Wise Traditions diet is Dr. Price observed that indigenous peoples, again, the people groups he was studying around the world, he went to fourteen countries. They had no refined or denatured foods in their diet. None of the things in packages with preservatives and the food, which vibration would actually be lowered. In other words, it’s not just a strawberry right off the vine. It’s a little strawberry that’s been in a little package for six months sitting in some warehouse and then they pull it out in the winter so we can have strawberries out of season. It’s a whole different thing.
It’s life force energy. How full of life force energy is the food? How alive is it? It’s transferring that energy into food. We eat for pleasure, we eat for ceremony, we eat for joy, we eat for nourishment, boredom or hunger, but we’re really all eating for a transfer of energy. When we’re really tired and burnt out, we tend to eat more food because we are just so depleted. We’re desperate for energy.
We need to think about nutritional density. We need to think about life force. We need to think about like what’s the biggest bang for my buck. This comes back to how we started the conversation. You also just have to do with what you have access to and make the best decision for your budget and where you’re living because you shouldn’t be stressing yourself out driving around to farms and farmer’s market and rearranging your life to get the ingredients.
Maybe you need to join a CSA and get a box delivered, or maybe you need to meet with a neighbor or a friend and figure out how you can share the responsibilities of going to the farmer’s market and picking things up for each other. It also comes back to flexibility. I found that I could do farm to table for clients, but that would mean they’d have to be open-minded to me making whatever I wanted with what was available at the farm that day.
That’s where not everyone is mentally flexible yet in working with the seasons because they want what they want when they want it. When you want to eat with the seasons, you have to go with what Mother Nature’s currently providing. I find that we, as people, become more flexible, again, as we improve our diet. I feel like all the rigidness, depression, sadness, heaviness, a lot of that stuff is coming from the food that we’re eating and then how our body and our brain is processing that lack of nutrients. When we eat real whole seasonal fresh food, it makes us physically and mentally lighter and more flexible.

You’re talking about life force energy. What kind of life force energy does someone get from a bag of Takis? I’m saying it a little bit tongue-in-cheek, but also just picturing that person who is not happy, who’s stressed all day, comes home, sets himself up in front of the TV and is just downing really processed chips or something. Are they getting any benefit from that?
I honestly don’t know. Is it something that’s soothing their soul, that’s helping them mentally? What is there for them that’s requiring them to do that routine? If they’ve done it once, they’re probably doing it over and over again. When I hear about things like that, I think it’s more emotional. There’s a lack in the emotional body. Whenever we’re sitting down mindlessly eating in front of a television and especially choosing food that’s void of nutrient density or light or life force, usually, there’s a hole emotionally. People are going to think I’m a little woo-woo, but this is who I am as a chef, but I find that you need light. How can you get that light if you’re choosing to not get it through food?
Are you open to meditating and calling and lightening your body? Are you open to going out in the sun first thing in the morning or in the evening and just flooding your body and your natural skin with sun? Are you open to doing some hands-on healing? Are you open to allowing a practitioner to literally put light in your body? I find that there are other ways to nourish the emotional body. Those habits, eating chips in front of the TV, fall away. The craving falls away. I know, because it’s been quite a journey for me as a chef and I spend so much time not just cooking food for other people, but my energy’s being transferred into the food that’s going to other people. It’s just like your grandma. When your grandma makes the meal, it tastes better. When your mom makes the meal, it tastes better.
When dad goes out and grills those steaks, you don’t know why it tastes better. It’s because their energy that went into the food. As a chef, I have to take the time to refill my cup, refill my light because I’m giving so much of it away. I have found over the years of me working as a chef, if I don’t reach out to other people and other ways of filling my body up with light, then I can be that person sitting on the couch just shoving food into my mouth because my emotional or mental body is just depleted.

What’s coming to mind right now is CS Lewis, an author and really Christian theologian back from the 20th century. He had this little analogy. He was talking about people missing out on the bigger picture with God. This is my adaptation of the quote, but he said we are content to play in a mud puddle when what our hearts really long for is the day at sea. As children, we can miss a beautiful opportunity because we’re just in the muck and mire.
I think of that person mindlessly eating in front of the TV food, like you said, that doesn’t have that vibrant life force or that is much less than what could really less and benefit them. They have no idea what’s out there because, in a way, I think, they may be just numbing themselves trying to fill that emotional hole, like you said, rather than seeking true nourishment. If they can start to do some of that work, because it is work to turn that off, change the habit and start exploring what need am I trying to fulfill here, if they can make that pivot or even just start nourishing themselves well, where they’re like, “I don’t crave that anymore,” then they can address maybe the root of what’s going on.
I think so. That’s what I’ve seen over my ten years of working as a chef. That’s what I’ve seen experimenting on myself over the past twenty years and all the different culinary experts I’ve studied with. Also, all the spiritual experts that I’ve studied with, the shamans that I’ve studied with, the mediums that I’ve studied with the astrologers that I’ve studied with because I’ve been trying to get this full picture of why do we fall out of good health? Why other times are we like thriving and it’s so easy? Why do we also just move back and forth? How do those people from a distance seem to stay balanced and fit their whole life while others fluctuate so much? I’ve just been wanting to know what is going on for myself and for the other people that are around me.
That also led me to just better understand that it’s a physical, emotional, spiritual and mental body and food is the foundation. There are all these tools on top of that that we have to continue to apply every day, every week or every month into our life to maintain our balance. Everything’s moving really fast right now, so we have to just manage our schedule. We know when it feels like we’re moving in one direction or another just too much, we can pause and then use these tools to refuel. Spend time in light, spend time in water, get more nutrient dense food, listen to what our body’s craving and eat that.
I think it comes always back to food because if we want to slow down, let’s eat some food that takes a long time to cook. That’s slow food. If we want to get grounded, then let’s eat food that grows under the ground. God bless those people that just forget to eat meals, but there are peoples that forget to eat lunch or there are people that just think food is just food. Food is beyond medicine. It’s energy. It can help us adjust and pivot as needed in how it’s growing and how we prepare it.
Food is beyond medicine. It is energy that can help us adjust and pivot as needed in how it is grown and prepared.
Self-Care Practices For Chefs (And Everyone!) To Restore Balance
It sounds like you’ve come to a place where you are able to notice when you’re off balance and come back into the place where you want to be. I know there are lots of practices I’m sure you could share with us, but I am curious about 1 or 2. Tell us some self-care and wellness practices that you put into place for restoring your balance and helping to heal an overworked body, mind, or soul.
This is perfect timing because I did just overwork my body. I did a beautiful dinner party for 24 people and it just stretched me to my limits. I’m working this to get back in balance. One thing that I’ve done over the past few years is I have a standing date, a certain day, a certain time where I go to physical therapy. I do exercises that support the front and back of my body in the right and left side of my body. Exercise is to create balance, and then I get a bunch of other work done on me. I lay down on a Bemer mat that puts PEMF frequencies into my body. I do a bunch of different therapies that are using compression on my arms and my legs because I overuse my arms and my legs as a chef.
I have that built into my routine every week just to maintain my ability to show up every day. Luckily, I haven’t had a sick day ever since I’ve been a chef. I’ve never had a call out sick. That’s great. I’m still a little depleted right now, so I’m drinking a lot of water with salt, drinking coconut water. Just upping my fluids. I’m going to go buy some more fresh fruit to just hydrate me through the food. I’m going to make some soups.
Hydrate through the bone broth. We’re moving into fall, so how can I use the food to balance me back out and get me to transition with the season? I’m going to go do a lymphatic massage. I’m taking some time to when I get up in the morning to stretch out on the yoga mat. I’m going to go watch some sunsets. If my body’s open to waking up early, I’m going to go and do a beach walk and ground and sit on the rocks. I’m going to just go to the grocery store and buy whatever my body’s craving. I’m just going to move a little slower, clear some things out of the schedule and allow my body to get back into balance. Allow my mind and my emotions to get back into balance and just allow it to take how whatever time it needs.
What you’re describing sounds like a richness that not everyone realize that they can tap into. You don’t have to be wealthy financially to find that balance, to find that space, to get that sunshine, to nourish yourself well with so many different modalities, whether it’s touch or sunlight or the very foods our bodies are craving. It sounds fabulous. I just have a couple of questions here as we start to wrap up, Whitney. One is, what does a healthy personal chef like you cook for herself after a long day in the kitchen, or like you were just saying, after all of this work that you’ve done?
I think I actually eat a very Wise Tradition diet. I love a piece of protein, I love a vegetable and I love a healthy starch. I love paleo meatballs, so lamb, venison, turkey, ground beef. I’m very open-minded to the meat. I sneak in my organ meats that way, but I usually do some ground meat, just tons of veggies and herbs and simply bake them. I meal prep for myself about twice a week, usually Sunday nights and Wednesday night. I always make sure I have a healthy protein already cooked in the fridge, that I have some healthy starch like Japanese yams or a brown rice or some like parsnip mash or butternut squash mash. I love a simple steamed or blanch vegetable.
A broccoli, a zucchini, a little kale, something really simple. When I have leftover herbs, I just throw them all in a blender with some olive oil, lemon juice, or red wine vinegar, garlic. I make a little sauce and it’s good in the fridge for a week and I can dip carrots into it. I try to always set myself up for success. You have to have stuff already in there so you can not crash. I listen to the craving. When I feel like I have the time and a strong urge, like I remember when I was just craving beets and fennel like crazy. I decided to make a beet and fennel salad.
I looked up in one of my favorite books by Rebecca Wood, The New Whole Foods Encyclopedia. I looked up fennel and beets, what’s going on? Why am I craving fennel and beets? They both nourished the heart. There was something there that my heart was craving, and it was probably more emotional than physical, but I think it’s really fun to do what you need to do to meal prep and nourish yourself. When you have those cravings, lean into them and then figure out why you have it.
As we talked about physical, emotional, spiritual, mental body, my taste buds were craving the beets and the fennel, but I knew other parts of my body, other organs were craving it, too, and I wanted to know why. The fennel shaped like a heart and it nourishes the heart. Beets are shaped like a heart and it’s the color of our blood and it moves the fluid through our body.
There’s just so much to learn. It’s really fun to be able to tap in and understand why your body needs certain things at certain times. This can maybe help reinvigorate you in the kitchen, get you back into cooking for yourself. I understand that not everyone has the drive to cook for themselves, but figure out a few things that you really like making and do it really well. When you’ve master it, think about how can you upgrade the ingredients of what that thing is that you do really well.
Even if it’s scrambled eggs, play around with the quality of eggs that you use. If it’s a meatloaf, if it’s a soup, just master it and then think, “Is there a way that I can upgrade it or is there a way that I can become more flexible so I can make it with ingredients from the farmer’s market off the cuff? Find, play and then it’ll get you back into the kitchen to nourish yourself.
Find play in the kitchen and it will get you back to cooking for yourself.
Simple Ways To Upgrade Ingredients For Better Health
I feel like you’ve already answered this question, but I want to ask you the question I love to pose at the end. If the reader could just do one thing, Whitney, to improve their health, what would you recommend that they do?
I would buy something fresh. Just make sure that you’re buying a fresh food and eat it and enjoy it. Look at a way to make it better. One thing that I love is zucchini. Zucchini is so flexible. There are so many ways we can prepare it, but if you buy zucchini at the supermarket and then you go to a farmer’s market, or you go to a farm and you look at the zucchini there and it has thorns on it and it has different colors and different shapes, you’re like, “I don’t know what the zucchini is that I’ve been eating all these years. Lo look at all these other options.” Find and try to just eat fresh food and then play around in little ways that you can upgrade every now and again that works with your schedule.
Thank you so much, Whitney. On behalf of the Weston A. Price Foundation, we’re grateful that you took the time to talk to us.
Thank you, Hilda. This is such a pleasure. Cheers.
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Our guest was Chef Whitney Aronoff. Visit her website StarSeedKitchen.com to learn more. Now for a letter to the editor from the fall 2024 Wise Traditions Journal. It was written by a doctor who’s seeking testimonials about healing from cancer with an ancestral diet. Here’s a letter from Dr. Chris Knobbe. He’s seeking testimonials on books about healing from cancer with ancestral diets. This is what he has to say.
“I am working with a physician, Kevin Ham, MD, to produce some very short books on ancestral diets, obesity and chronic disease. Kevin is a physician who is fully trained in family practice but has never practiced medicine and he has become a highly successful internet entrepreneur. Together, we are planning some books that will be very short and sweet driving home the message about ancestral diets, but with more of a storyline, kind of a Sherlock Holmes who done it approach and less science just to appeal to the masses.”
“We’re working on the table of contents and general plan for a book on cancer, which will mostly be related to prevention not cure once the disease has begun. However, it might be helpful to weave a few short anecdotes in the book about cancer reversal with ancestral diets. We are seeking testimonials. Please send them to me at CKnobbe@Me.com.”
That’s a letter from Chris Kenobi from Dallas, Texas. Chris, thanks for your letter. I hope you get a lot of interest and a lot of stories. I would love to read those books myself. They sound really interesting and easy to share. If you would like to help him out, remember you can write him at CKnobbe@Me.com. If you would just like to get the journal, these go to members only, so become a member. You can join using the code Pod10. Just go to the WestonAPrice.org website. Click on Join Now and join us. Welcome to the family, and thank you so much for reading, my friend. Stay well and remember to keep your feet on the ground and your face to the sun.
About Whitney Aronoff
Chef Whitney is a personal chef where she crafts custom meal plans for clients, guiding them towards their best lives and is the founder of High Vibration Foods. Whitney healed herself of an auto-immune disease and chronic digestive issues with food by attending culinary school at The Natural Gourmet Institute in New York City. By studying eastern and western philosophies of healing with food she uncovered the root causes to her suffering.
Through her blog, Starseed Kitchen, she shares seasonal high vibration recipes and her line of organic spice blends, High Vibration Foods that she launched in 2020 and is now available at Erewhon Market. Whitney firmly believes that the healthiest meal one can eat is the one prepared at home. Chef Whitney’s goal is to share her culinary knowledge to empower people to cook nourishing meals in their own kitchens.
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