About Me: From Law to Matcha Lattes: How My Journey Led to the Three Brain Cookbook

If you had told my lawyer self years ago that one day I’d be writing a cookbook/blog blending neuroscience, wellness, and food, I probably would have raised an eyebrow and gone back to reviewing contracts. But here we are, and honestly? It all makes perfect sense.

Brains, Bodies & Bites: My Path to Food as Medicine

For as long as I can remember, I’ve been fascinated by the power of the mind—how we think, how we make decisions, and ultimately, how we thrive. That’s what led me into human rights law, corporate legal work, and eventually, executive coaching. But the more I studied neuroscience, behavioral change, and wellness, the clearer it became: our brains, hearts, and guts are in constant conversation with each other—especially when it comes to food.

So I did what any naturally curious (and slightly obsessed) person would do—I went deep:-

• Neuroscience & Coaching: MIT Sloan’s Neuroscience of Business and Neuroscience of Coaching  taught by Dr. Tara Swart to understand how habits and change happen in the brain.

• Brain Health: Dr. Amen University’s Brain Health Professional program to learn what actually fuels optimal cognitive function.

• Natural Cooking Chef  Trained as a Natural Chef at CNM in London to bring science-backed nourishment to the plate.

• Breath & Movement: Became a yoga teacher and studied Chi Running and Buteyko Breathing to understand the deep connection between movement, breath, and mental clarity.

• Health Coaching: Earned NBC-HWC Board Certification and became an ICF Certified Executive Coach to master the science of behavior change and gain deep exposure to positive psychology.

• Neuroscience Academy Network: Currently participating in Dr. Sarah McKay’s Neuroscience Academy Network to deepen my understanding of brain science and its practical applications in daily life.

  
  

The Three Brain Connection: Why Food Matters More Than We Think

Everything I’ve learned—whether in a law firm, a coaching session, or a kitchen—comes back to this:

 Head Brain (Cognition & Clarity): Certain foods enhance focus, memory, and neuroplasticity—think Omega-3s, fermented foods, and adaptogens.

Heart Brain (Emotions & Intuition): Our emotional state affects digestion, and food literally holds energy—ingredients like cacao, saffron, and even the ritual of eating with joy impact emotional well-being.

Gut Brain (Mood & Microbiome): Our gut microbiome is like a second brain—what we eat directly impacts mood, energy, and even decision-making. Fiber, probiotics, and anti-inflammatory foods are game-changers.

From the Corporate Legal to the Kitchen: A New Kind of Recipe for Success

Now, instead of drafting legal agreements, I’m drafting recipes that fuel all three brains. I’m still coaching, still studying, still experimenting—except now, it’s about helping people optimize their lives through what’s on their plate.

Food isn’t just about calories and cravings—it’s about mindset, mood, and motivation. That’s what the Three Brain Cookbook is all about: meals that don’t just feed you, but fuel your best self.

And if you’re wondering if my law degree helps in the kitchen—well, let’s just say I still believe in good structure (lawyer friends, do you recognize that I still IRAC a lot? - old habits die hard), great arguments (for flavor pairings), and ironclad contracts… especially between a good meal and a happy brain.