I have 25 years of professional cooking experience, mostly for private individuals and families. I have been plant based for 15 years and love helping others make the transition to a more plant forward lifestyle. I have a certificate in Plant Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. I also have a MA in Psychology from Chapman University, Certificate in Pastry from Tante Marie Cooking School in San Francisco and a Certificate in Commercial Cookery from Sterling College in Sydney, Australia. I’ve co-authoured a vegan cookbook titled, “The Compassionate Kitchen.” Currently, I live in the Palm Springs area with my husband Troy (troyzid.com), Italian Greyhound Scarlett and two fluffy cats Aurora and Maleficient.