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For more than twenty years, Chef Flo cooked meals the way she had learned in her native France. They were heavy on meats, eggs and dairy: rich with butter and creamy sauces.
Flo shifted her paradigm when she began to see how certain foods had a positive effect on the health of her autistic daughter, and on Flo herself.
Chef Flo began to create her own food pyramid based on three principles: vegan ingredients, gluten-free recipes, and alkaline pH balance.
Flo’s menus evolved when she began to use plant-based hypoallergenic foods such as sprouted grains, nuts, vegetarian proteins, fresh greens, and produce from local farms. She became determined to use these findings to help others receive the dietary components needed to achieve optimum health through food.