In order to explain nutrient and functional needs of the body, Johanna Clift gets people to think about the cells in each organ and how they are like “employees in a business.”
For example, the cells in the kidneys are filters. They need minerals obtained from the foods we eat to do a good job. This is just like employees of an office who need paper, toner and other office supplies to do their jobs. Johanna encourages people to think about giving your cells “benefits” like “vacations in the sun with plenty of water, nourishing food and calm thoughts.” These are the keys to a healthy body and “sound business”!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.