Tell us a bit about yourself
I’ve been living in Copenhagen on and off for the past two years, after spending seven years in Istanbul. I’m Danish, but since I didn’t grow up here, these last years have been about rediscovering ‘home’.
My days are spent with Rye as a new puppy mom, in the kitchen, working on new projects, supporting 1:1 clients, and leading group coaching as a holistic nutritionist and somatic practitioner, with lots of reading, researching, and walks in between. I love geeking out about our connection to food and the unique ways our bodies respond when we eat.
What role has food played in your life?
For me, food is a direct reminder of the power of nature and how it can heal and nourish. Istanbul was the place where I found my home at the organic market, seeing the passion from farmers and the community around it.
My relationship with food hasn’t always been smooth sailing, and disordered eating has been one of the biggest challenges to overcome, I’ve learned a lot through the process. Now the kitchen is my creative outlet, and good produce is my inspiration.
What's a common misconception about your role as a holistic nutritionist?
One misconception about my role as a holistic nutritionist is that I only work with food and diets. If you’re in a stressed state, you can eat the ‘cleanest’ diet and still see no results. The real foundation of my work is supporting stress levels, nervous system regulation, and the thoughts that shape your daily life. Nutrition then acts as a powerful supporter.
How do you incorporate 'food as medicine' into your daily life?
As much as possible, I like to be in touch with the soil, growing, picking, and choosing food that feels alive and connected to the seasons. I eat whole, organic foods and move with the rhythm of the seasonal shifts.
I draw a lot of inspiration from Traditional Chinese Medicine and Ayurveda. Both remind me that food holds qualities beyond nutrients - warming or cooling, grounding or energizing - and I love weaving those principles into my daily life. But I’m not rigid or restrictive with it. Going out for gelato with a loved one is equally medicinal.
Tips for staying inspired in the kitchen?
I’m quite visual and tactile, so for me it starts with the space itself. Having a sharp knife, a solid chopping board, even a tea towel I love makes the kitchen a place I actually want to spend time in. When it comes to ingredients, I like to choose the ones I don’t usually buy and build a recipe around them. It’s fun, it keeps things fresh, and it’s great for the gut microbiome. I am always surprised by how many ways you can cook something as simple as a parsnip.
