Health and wellbeing is in my blood. I’ve been passionate about food, nutrition, and holistic wellness since I was a teenager with a sincere desire to help people achieve better health.

This passion led me to explore various avenues in the charitable and business sectors:

In 2011, I was lucky to be involved in the Human Microbiome Project linked to the Hadzabe tribe of Tanzania, helping to fund the project and visiting them in 2016.

 In 2013, I founded Rebel Kitchen, a health food company. My goal was simple: to redefine health, through food, business and beyond.

That meant creating tasty, nutritious products, using organic whole food ingredients that were as good for you as they were for the planet.

Quickly winning multiple great taste awards led us to being deemed a great taste producer and the ambition was recognised by Natwest in 2015 when they named Rebel Kitchen “Brand of the Future”. Alongside that, the business had become part of the 1% for planet network, succeeding in becoming a B Corp and achieved Carbon Neutral Status.

I wanted to prove that healthy food could also mean healthy business and change the way people think about food, nutrition, and the food supply chain. I left that business in 2020 to deepen my knowledge around how one can use food as a form of medicine.

This led me to complete my diploma in Naturopathic Nutritional Therapy at the College of Naturopathic Medicine in London, where I still continue my development with further studies.

This education has equipped me with knowledge and skills that continue to bridge the gap between nutritional science and practical health solutions.

I deeply understand how nutrition and naturopathic principles can be adopted to improve lifestyles and this allows me to guide individuals towards their own health goals drawing on science and holistic principles. I’d love to help you too!