As a child I was suffering from “Sepsis” and had to take a lot of antibiotics, therefore my immune system got really bad till I was 14. Don’t get me wrong, these drugs have saved my life and I’m beyond happy and thankful for getting the right medicine to get cured, but my bad immune system also made me suffer from various other diseases.

As my mom didn’t enjoy cooking and had a little time,  I very often ate at my grandmother’s house with my brother and my cousins. My grandma was a pediatrician and a very good cook. Like almost every child, vegetables were definitely not what I was looking forward to the most, but it was a side dish at every meal and grandma knew exactly how to convince us kids to eat those veggies; she always told us what vitamins and health benefits they had and what diseases they could prevent by eating them. I was fascinated by these facts and as I grew older my interest in food grew and I started to prepare meals on my own and, after a little time, it really became a passion. I started learning a lot about whole foods, the benefits of eating well, cooking methods, spices and different plant-based meals.

In 2018 I got diagnosed with celiac disease and found quite some obstacles with gluten-free meals because there were hardly ever any healthy options to buy and they usually had bad nutritional values (especially a low fiber content and often loaded with sugar). I did hours and hours of research looking for alternatives to whole grain bread, also the local bakeries for example didn’t offer any gluten-free bread. So what options did I have? I started to experiment and to make gluten-free meals at home. I found great dishes and started creating my own recipes. With that, I also started eating more plant-based foods, not only because they were equally tasty or even better, but mainly also because it is way more sustainable and healthy for our bodies.