Shina Q&A

1. How did you find your love of creating plant based foods?

When I started seeing my Vedic doctor the first thing I received from her was a list of foods and food combinations that I should follow. On top of no processed foods, I was to cut out most of the red meats in my diet. Although I can have dairy, it is best to consume it alone.  With that said, you can imagine the type of food I can have is not very exciting. Until one day, my friend in LA introduced me to Cafe Gratitude. I remember looking at the menu and got VERY excited. Because I can almost eat everything on the menu and not have to modify or break a single rule from my diet guideline! The food was creative and tasty. At that moment I fell in love with plant-based foods. I was determined to learn how to make these types of foods and wanted to start making foods this way.  

2. How was Food as Medicine by Shina born into creation?

I truly believe what we put in our bodies has a direct link on how our body and mind can feel. Growing up I knew certain that herbs used in traditional Chinese cooking can help promote certain health benefits. Through my study and training in Ayurveda, I have learned the seasonal aspect and the properties of tastes that can have on our bodies. With my passion for learning from different restaurants, chefs, and recipes, I want to promote this type of eating in a creative, fun way. My mission is to teach people how to make delicious plant-based foods that will help with weight loss and promote better overall health along with Ayurvedic wisdom. 

3. What can one expect to learn in a private or corporate cooking class with you?

A private cooking lesson will be in my home-kitchen in Laguna Beach. I will shop all the ingredients and provide all the cooking tools. The student will only need to bring an apron, knife and a cutting board. During the class, we will cook together and go over each recipe. I will also teach you how to eat Ayurvedically and seasonal eating during the class.

In a corporate wellness workshop, I will give a quick 45min presentation about Ayurveda. Just the basics and talk about the properties of the 6 tastes in foods. At the end of the workshop, I will have seasonal food for people to sample.  

4. What is one of your favorite meals to make at the moment?

My favorite meal is probably Kitchari. Kitchari is a traditional Indian cleanse food. I have heard that it is the Indian version of the “Chicken Noodle Soup” that people in India will eat when they feel sick or under the weather. I love this meal not only because it is nutritious, but it is also very easy to make and you can create different variations by using different types of vegetables. I will probably make it at least once-a-week for myself.  

5. What is one cooking tool that you recommend in everyone’s kitchen?

A good knife! I think having a good, sharp knife is very helpful. 

6. As we step into the cooler months here in southern California, do you have a favorite fall vegetable or fruit?

I love winter squash and pumpkins! They are very grounding and so pretty to look at! As for fruit, I love a nice cooked apple with cinnamon and raisins. 

7. For those who are familiar with Ayurveda and the doshas (body and mind types) – what are your doshas?

I am tri-doshic with Pitta dominance. Most of the time I will seem very Pitta, but according to my Vedic doctor I have a good amount of Kapha and Vata as well. 

8. Tell us something about yourself that we would be surprised to hear!

I really want to join a circus, the cirque du soleil kind, lol. I am also a graphic designer... a more practical skill I suppose.