Long story short

I think my first steps in connection to real food were in childhood,fortunately, I spent most of my childhood at my grandmother's house(house wives) which means that I spend plenty of time in the kitchen, hey do everything, and I enjoyed learning and also being part of that alchemy. They were great cook, did everything handmade and they were great herbalists too!I always liked to cook, when I saw my grandmothers in action, I demanded to be part of the preparation. I really enjoyed learning and also being part of that alchemy. When I turned five , I already had my first rolling pin! Besides this blessing, my daily routine involved a  percentage of processed elements. Since I was little, my favorites were Cheetos for breakfast at school, chewing gum, and as a teenager, "alfajores bonobom" (a candy version of a food) traditional in my country)

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After finishing my secondary school, I moved to Santa Fe, another Argentinian city . When I was in the fourth year of my career in nutrition, and thanks to two inspiring professors I had at that time, I began to question the food industry. My concern came above all from the impact it generated on the environment. It was then that I decided to investigate the topic, and what clicked for me was to perceive how the concept of "food" has been so established in our society. At the same time, I got passionate about the anthropology of food, this science that studies human nutrition from all its aspects: social, economic, cultural, ecological and nutritional. I realized that the most coherent ( almost urgent) way was to stop consuming industrial foods. I started the path of Real Food.

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Fortunately, there was a weekly agroecological fair in the city where I was living.So, I could provide myself with consciously grown fruits and vegetables and other natural delicacies such as honey, flour, and homemade preparations. I also became best friends with the seed and grain store in my neighborhood, which I visited at least every other day in search of unknown raw materials for my new cooking experiments, as well as advice on their uses and information to near the origin. I had decided to try a new ingredient every week. I also made the decision to leave dairy (something that was very present in my daily life up to that point) and, as good Argentina consumed a lot of flour, I was looking for a way to incorporate other sources. of calcium and protein, given that I was transitioning to vegetarianism. One of my teachers opened a Natural cooking course, 100% vegetable and Raw. My head exploded with joy and possibility, and the alchemist was more vibrant than ever in me. I started trying ferments, natural milks and germinating seeds.

After graduating from university I moved to another city, a little bigger, Córdoba, to continue this path in nutrition and holistic medicine.I enrolled in Chinese Medicine. At the same time, I had decided to take my experience of living in this city as a transition to a trip through South America because I wanted to live, feel and experience the food culture.

In Córdoba, I took other natural cooking courses. I decided to turn to sports veganism and not continue with Chinese medicine. At that time, I was working in a seed store, consulted as a nutritionist and sold gluten-free granola, hamburgers and vegan breads. Alimentaccion was born when I decided to transmit this knowledge in Conscious Eating Workshops, where I talked about the importance of real food and taught how to cook . So I created a 4-day meeting course . 

When it was time to take the trip I had planned, I was a member of a cooperative of naturopathic nutritionists gotten together with that concern and desire to join forces and transmit the message of the importance of clean, healthy and conscious eating.

I traveled and remained “itinerant”. I used to stay between one or more than five months in different places until I arrived in Sayulita, where I felt the desire to settle down.

 

For about six years, I maintained a vegetarian diet (without meat of any kind) and flexi vegan, making exceptions in those places where it was not too difficult to look for an alternative that did not have fat or eggs or where my body really felt like trying and receiving the food. It generally happened after genuine sharing or when I was traveling and felt inclined to try something. And this is the greatest gift of my transformation journey with food: listening to the body. As my eating habits changed, my body's voice made me listen to it louder. I asked myself to be in quieter places (less than a year after becoming a vegetarian, I stopped drinking alcohol, for example) ,and I stopped going to pubs . It was not because I decided to but because I literally felt that my body needed it. Following this wisdom, in 2019, I began to experience Detox and medicated for a few years - not many, two years - to accompany people in detoxification processes with fasting and food. Obviously the accompaniment included incredible recipes not only for juice but for some dishes and even delicious snacks in their healthy and detoxifying versions. At one point during the cleanses, my body started asking for fish, initially and then fats. These moments expand my consciousness to understand that the body's wisdom was even stranger than I could have programmed, judged or thought according to my ethics or beliefs of what was good and the most healthy . A year ago , after my last deep cleanse, I incorporated meat, eggs and animal fats in my diet again. Fortunately, I also drink coffee, although I don't do it daily, I hadn't consumed it for eight years.

From my personal experience, I conceive food as the medicine we constantly have access to. Food is a bridge to connect with the physical body, which I understand as our vehicle on earth: thanks to it ,we can literally live the range of experiences that this three-dimensional life offers us. A harmonic body is like a tuned instrument, allowing the 'notes' (thoughts, emotions, sensations) to sound in tune and to be listened to clearly.

 

In the end, everything is medicine for me, and also, everything is food! This crazy vision of the world is going to thrive  through my project (alimentation.real food)

 

I'd love to work with you on the journey

of reminding us that alchemy and love are essential nutritional

elements not only for our body but also for our soul!

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Gracias, Sol Luciana.