I’ve been involved, and infatuated, with food since I was a child. My Southern grandmothers were my first culinary and nutrition instructors; I learned to cook in their sunny kitchens, and they taught me to value and respect food and the land. Almost everything we ate came from the ground, the chicken pen, the cows or the trees. We gathered eggs, searched for buckets of wild blackberries, collected bushels of pecans and corn and greens.
I became a vegetarian at the age of 11—a long time ago for me—and started reading and learning more about different healing diets. At some point over the last 35 years, as a self-proclaimed foodie and professional chef and nutritionist, I’ve studied vegetarian, vegan, raw, Paleo, macrobiotic, low-carb, high-protein, local, seasonal, low-fat, fasting and many other diets. I’ve tried out most of them myself, and learned volumes from amazing and inspiring teachers in my path.
What they’ve taught me: the diet that seems to work best for most people is one that’s made up of whole, unprocessed plant foods, with occasional additions of fish and organic, grass-fed or pastured animal products. It’s a flexible diet, non-dogmatic in its approach, in which every meal becomes an intuitive, body-driven choice.
My food and nutrition background includes degree programs in natural medicine and culinary arts. My intuitive eating background includes formal studies with some of the leaders in the field (as well as plenty of personal experience).
I synthesize my training in both these arenas with more than 25 years of spiritual practices, embodiment trainings and body-mind therapies, including martial arts and two decades of professional training in yoga, meditation and pranayama (breathwork).
And I use all of these in my consulting practice, my teaching and my writing, to help people explore what to eat—which foods and dietary practices work best for them—as well as how they eat: the emotional or spiritual drives behind eating patterns, addictions and behaviors.
It’s an approach that combines the facts about nutrition with the art of mindful eating, the cultivation of a deep, intuitive body awareness, and a curiosity about the underlying, emotional messages that drive cravings and eating patterns.
What clients say:
“Your passion for food and people, and your inner quiet strength, are not forgotten. I feel blessed that I was a part of your life…!” –ND
“I am so grateful for what you have done in my life these past few months. You have opened so many doors for me, challenged me in the gentlest of ways…Thank you for everything you have done, Lisa, and for always believing in me.” –SN
“I feel I have grown so incredibly much from our sessions…. I am eternally grateful to you…” –JD
“You deal so skillfully and honestly with emotional eating…thank you for helping to re-open my eyes… Please keep writing and inspiring!” –CH
“…I’ve learned a lot about myself and my emotions…I feel like I’m in control of food, not the other way around…” –GR
“I had no idea what embodied meant…Now, I can’t believe I went for so long not being in my body. Thank you for your warmth, wisdom and insights. You have truly changed my life!” -MK
“Thank you for helping me love myself again!”–Maria
“Everything about how I eat is totally different…thank you! You inspired me!” – Joy R.
My “official” bio:
Lisa Turner, MA, CNC, is a certified Food Psychology Coach, professionally trained chef, nutrition consultant, intuitive eating counselor and internationally published author.
As a professional chef and nutritionist, Lisa studied at the Colorado School for Natural Medicine, Bauman College of Culinary Arts and Holistic Nutrition and Kushi Institute for Macrobiotics. She is an internationally published food and nutrition writer.
She has written five books, and her work has appeared in dozens of national magazines. She is also an experienced food product developer, and advises corporations on how to create better-for-you packaged foods with clean ingredients and healthy nutritional profiles, and serves on the Culinary Council for Sterling-Rice Group.
In the field of food psychology and emotional eating, Lisa has completed programs from Geneen Roth, author of Women, Food and God; Evelyn Tribole, author of Intuitive Eating and Marc David, founder of the Institute for the Psychology of Eating.
She has trained extensively in a number of body-mind modalities, meditation practices and embodiment therapies, and is certified in Sivananda Yoga, Shiatsu, Reiki and other energy systems. She has a black belt in Ninjitsu martial arts, and is currently pursuing her second degree black belt.
Lisa teaches workshops and private classes, and consults with individuals, groups and businesses on food, health and healing.