My love for the kitchen began at a young age ~ as a child I would stand on a chair pulled up to the kitchen counter, learning how to crimp pie crusts and cut out cookies. My brother and I were on our own after school, so my repertoire expanded to include such delicacies as English muffin pizzas and recipes from the Nancy Drew Cookbook. Once I got older and started preparing food for others, I realized that my talents needed to be refined, and so I began the journey to hone my skills as a chef. Now, after years of study and practice, I am happy to say that I know that a tablespoon of cayenne is not a good way to season a dish of pasta.
Becoming vegan has been one of the defining moments of my life. I was vegetarian for many years prior, and thought I was one who would never make that final transition. When I did, it changed the way that I saw all living creatures, and my relationship with them. I am happy that I am living the most compassionate lifestyle that I am able to, and feel healthier and happier because of it.
From that basis, I hope that my love for preparing food for others and for sharing this amazing lifestyle are evident.
Oh, and here’s my professional bio ~
Kelli Roberts is a skilled Vegan Chef with a certificate in plant-based diet from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and has spent hundreds of hours learning about the benefits of a vegan diet and healthful cooking techniques. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), and offers individualized nutrition and lifestyle counseling. She is also a Level 3-certified TriYoga teacher. With this training, she leads vegan yoga retreats that offer a complete package of wellness, including yoga classes, group meal preparation, health and nutrition information, and techniques to bring this knowledge actively into our daily lives.