— Jessie Lease

That's a really great question and it's one I love talking about because having taken a deep dive into the science of culinary medicine, it's still in its infancy. But the thing that was loud and clear is that it does not take perfection to create health in your body. So this, I have to be a hundred percent perfect or there's no room in my diet for foods that I already like one change, one small step. I think of health as a journey and you're making these steps every day. And if you can go towards health more times than you go away from health with your choices, whether that's diet or other choices that you have in your life, like activity, the closer to health you will become. And the science shows that adding one vegetable a day has metabolic consequences. It does have an effect on your body. And I think that that is really an, that everybody needs to hear because what was called culinary medicine is still being called culinary medicine. And you're seeing a lot of that with the hospital clinics. And N I h, national Institutes of Health just came out with, uh, food is medicine, right? And so what I want to screen, this isn't like prescribing a medication. This isn't, you have to get it right to the N degree. This is having a balanced diet. And I would love to say, but I knew I wasn't gonna say it 'cause I've been in the field for over 35 years. There is no magic. One ingredient there is listening to your body about what works for you and doesn't, and a diet, I know you're gonna hear me, you're gonna turn off 'cause everybody does high in fruits, vegetables, whole grains, healthy sources of protein and healthy sources of fat is really what it all boils down to. It will always boil down to that and what we're doing with rubies and make sure that it's so craveable you won't even notice. Yeah, that's something we, uh, strive for at, uh, at Ruby with our courses is really making people not even notice that they're eating healthy. It's, it's, it's a wonderful thing, yes. To be able to have just great taste and flavor, um, for everybody that kind of jumps into this field, um, because we don't want people left out, right. Uh, so, you know, making all these foods just really approachable, easy to do at home as well, I think is a big thing that we do in this course too, to make sure that you don't have to have a bunch of fancy stuff to be able to make your meals. Um, that it's just something that's easily executable at home.