Believe in your healing
Image Description: A plate of fruit and veggies Kae has prepared, including half an avocado, red peppers, carrots, cucumbers, blueberries, clementines and kiwis.
Image Description: A photo of Kae holding two large collard green leaves with text overlaid in the centre. In white text on a black background, it says, “First it will feel like a sacrifice. Then it will feel like the grind. Then it will feel like life. Then it will feel like freedom.”
Part of honouring my body is continuously deepening my relationship with food and nutrition. I adore cooking for myself and try to eat most things homemade as this is how I take my power back. While self-initiated, I’ll often get teased for being stern with what I consume, but because it’s not prescribed, it somehow makes it less socially respected or understood. What isn’t appreciated is the amount of discipline needed to pursue this path. For me, it’s life or death if I don’t put in the extra work to give my body what it needs to thrive against the odds of life with a progressive neuromuscular disorder.
A decade later, it’s second nature to eat the way I do. My tastebuds have changed drastically, and I genuinely feel good and enjoy eating simple whole foods. When I consume consciously, the emotions that arise from how I show up to food feel like a deeper alignment of gratitude and awe for being able to receive the highest form of nutrition intended to nourish us. Nature is incredible.
We also have more knowledge than ever today to be able to live a balanced life. The wellness industry, diets, and trends can be overwhelming and untrustworthy but not when you tune inwards and feel your inner guidance to make decisions that work best for you. Commitment to living your best life is more than survival—it’s a radical form of self-love.
Image Description: screenshot of Kae’s phone’s photo album. They’re artsy shots of veggies on a cutting board, including cucumbers, yellow peppers, and carrots.
Image Description: Close-up photo of organic blue oyster mushrooms in a nonstick pan.
Image Description: An aerial photo of a dish Kae made. She made grass-fed ground beef with raw organic red cabbage on top of white rice with a side of hot sauce and fresh cilantro and sesame seeds for toppings.