Katie Mae grew up eating chicken, beef, mashed potatoes – and overcooked frozen vegetables (when her parents forced her). In high school she exhibited disordered eating patterns, and thought of herself as an “ice cream addict.”
Fast forward to today, and Katie is an unabashed foodie and flavor ambassador for a cuisine that most people don't associate with hedonistic pleasure: whole food, plant-based, minus the sugar, oil, and salt.
In this conversation, Katie and I discuss:
- her unlikely and tumultuous journey from the Standard American Diet to a whole food, plant-based diet
- the relevation triggered by a red bell pepper that changed her career goals in an instant
- her experience on a raw food diet in Seattle in January, and why she stopped after four months
- her relationship with sugar: “1000 bites isn't enough and one bite is too much”
- why she chose to create cookbooks that “healthify” Mexican and Italian cuisine, and desserts
- how to keep salad fresh for 3-4 days (this was a total master class for me)
- her “bootcamp” approach to teaching healthy cooking, and why variety isn't always the best initial approach
- why talking about True North health center brought her to tears (don't worry, it's all good)
- the science behind the epidemic of gluten intolerance and sensitivity, and why it's important for everyone to learn how to cook without gluten at least part of the time
- her upcoming (January 12, 2015) Plantz Boot Camp and how she changes people's cooking habits in just 28 days
- and much more…
Enjoy, add your voice to the conversation via the comment box below, and please share – that's how we spread our message and spread our roots.
PlantBasedKatie.com – Katie's website, where you can find lots of free recipes and also get her cookbooks
PlantzBootCamp.com – special deal through tomorrow, December 4!