Let's get acquainted! My name is Idil and I am a Nutritionist based in my hometown of Toronto. I am continually inspired by the power of food and its ability to heal the body, and promote overall wellness. My ultimate goal is to empower individuals to take an active role in their health by using food as their medicine and their kitchen as their FARMACY.

 

The idea of a Kitchen Farmacy cycles back to the time when the farm was our pharmacy,  when we drew our medicine from food, plants and our traditional holistic practices. I truly believe what you put on your fork is the most important thing you do every day. Food is Medicine. It is information. It influences your capacity to live a rich, energetic, connected, and soulful life. 

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I have been practicing nutrition for 10 years, going beyond the conventional education I received in university and the basic training I received as a health coach. My own health struggles dramatically affects the way I work with clients. I understand what it feels like not to be heard. I've been there, in the trenches, but I've also experienced the light at the end of the tunnel. I know it's possible to regain your health and that's what I hope to show you.

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I believe so strongly in using food as medicine. I have seen in the past 10 years, over and over again, that if you give the body what it needs it will heal itself. Making dietary changes is not necessarily easy, even if the goal is as important as healing an illness. But it’s critical to add in the life-giving foods that our body needs to thrive and thats why my kitchen is my FARMACY.

 

Healthy eating does not have to be expensive, time consuming or a struggle. Life is busy and understanding all the different nutrition messages can be so confusing. My aim is to clear the misconceptions and help you make a lasting change from the inside out while making yourself a priority in the process.

 

I am at heart a researcher. I am constantly enrolled in new programs to learn and stay up to date with the current research. Our understanding of food and the human body changes every day. Our practice should, too.

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