“The mouth is the mother of all disease.” – Traditional Chinese Proverb.  
I’m a professional, licensed Registered Dietitian/Nutritionist, and Certified Specialist in Renal Nutrition. Please visit my website www.ambinourish.com, or contact me for more information.
Over 24 years of experience in clinical nutrition gives me a depth of knowledge to share with you. Particularly if you are concerned with weight, diabetes, digestive/bowel and kidney diseases. Maybe you are confused by all the ‘chatter’ out there. My approach is to always start with the ‘science’. And the science supports Plant-Based Nutrition as our best defense in this challenging world.  
After reading ‘The China Study’ by T. Colin Campbell, I completed the eCornell University Plant Based Nutrition course in 2013. Following that our team of Educators, Dietitians and Doctors at Kaiser Permanente Northern California East Bay Region developed the curriculum for Plant-Based Nutrition classes.

I have been a Registered Dietician for 25 years and now a Certified Plant-Based Nutritionist. I studied with Dr. Mcdougall and Dr. Campbell; both plant-based doctors who are pioneers in their field. I have spent the last 15 years of my life researching and studying health and practicing a lifestyle of plant-based foods, yoga, walking, meditation, living in the present and being grateful. I now teach my clients how to find this calm and joyous way to live at eat. 

I’m a professional, licensed Registered Dietitian/Nutritionist, and Certified Specialist in Renal Nutrition. Over 24 years of experience in clinical nutrition gives me a depth of knowledge to share with you. Particularly if you are concerned with weight, diabetes, digestive/bowel and kidney diseases. You might only have some concerns about lab test results, or nutrition supplements. Maybe you are confused by all the ‘chatter’ out there. My approach is to always start with the ‘science’.    My work experiences reflect my strong knowledge base. From hospital settings providing nutrition recommendations in acute, chronic, and critical care situations; to outpatient clinics providing diabetes, kidney disease, cancer, and weight management counseling. After moving to California in 1980, I developed an interest in competitive cycling and eating. The eating morphed into a career in restaurant and food production. Eventually it led me to return to college to study nutrition and dietetics. It is important to understand what happens after we eat foods. And, why cultures consume certain foods. Plant-based nutrition has always been a great interest. As my knowledge in nutrition has grown, my beliefs about the importance of a plant-based diet has been, and continues to be, reaffirmed. At this time of my career, I am priveledged to be able to help my patients understand their nutrition. And, how a more plant-based diet might help them and the planet. As a chef, it is great to be able to help them execute a delicious and satisfying plant-based meal.