Are you drawn to brightly colored foods because they taste better? Are more nutritious? Or just more photogenic?
I’d say all of the above. I love to use a multitude of bright colors to feed my eyes and my body. Colorless foods can of course be delicious, but I think the more variety you have on your plate, the better, health-wise and visually.

How do you define healthy eating?
A way of eating that feels intuitively right for your body, that leaves you feeling nourished and energized, doesn’t make you obsess over everything you put into your mouth and makes you excited about cooking, eating, and food in general. I also think that it’s important to try to strengthen your relationship with your body and inner voice. It sounds crazy, but you’ll start to be super aware of how different foods make you feel, and you’ll naturally gravitate towards what makes you feel good.

What’s an ingredient that you fell for during your health journey that you now can’t live without?
It’s probably a tie between passion fruit and watermelon radishes—neither is super easy to come by, but if you ever discover them, you must scoop them up immediately! Passionfruit has the most ridiculously fragrant and tart flavor, adding just a bit of pulp to any dish will elevate it. Watermelon radishes are probably the most beautiful vegetable in the world, light green on the outside with a bold pop of pink on the inside, plus radishes are extremely good for you.

Some of your ingredients are pretty exotic. How much do you consider the carbon footprint of your meals, or the environmental impact of what you eat?
It’s definitely hugely important to me, especially in the last few years as I’ve become more educated on the subject. I do try to eat seasonally whenever possible; I try to support local farmers and farmers markets, I’ve cut way back on eating meat, adopting an 80 X 20 or even 90 X 10 plant-based lifestyle. Cutting back on meat is probably the easiest and most important thing a person can do for the planet. I also try to keep my grocery shopping as zero waste as possible, opting for bulk bins, sticking to plastic-free fresh produce and bringing my own bags.

You say food styling can “improve a distorted relationship with food.” How so?
I think that for those who are open to trying it, it can create a more fun relationship with food and cooking. I think that if people start focusing on creating a beautiful meal with a bounty of bright fresh ingredients, getting a bit more playful instead of feeling like eating healthy is rigid and a chore, that can certainly improve a negative relationship with food.

Any tips for styling and photographing our meals? Is standing on a chair in a restaurant okay?

Haha—that would be up to the restaurant. I don’t think I’ve ever stood on a chair. I’ll definitely stand up, though! Don’t be afraid to look a little silly; you definitely can’t worry about what other people think if you’re going to get a good brunch photo. Sit outside or near a light- filled window whenever possible!

You use rosewater as flavoring in a bunch of your recipes. What do you love about it?
I just think incorporating flowers into your food makes everything a bit more whimsical. My husband is Persian and my mother in law uses rosewater in a lot of dishes and desserts and I just find the flavor irresistible. It’s full of antioxidants and vitamins. I buy it from the grocery store; I’m sure you could get it online as well! Just make sure you find a brand that only has the ingredients rose petals and water or “rose water.”

Recipes adapted with permission from Vibrant & Pure (Clarkson Potter)

*Place 1 cup cashews (soaked and drained), 1 tablespoon diced raw beet, 1 teaspoon rosewater, 2 tablespoons honey (preferably raw or Manuka), and 3 cups water in a high-speed blender. Blend on high for at least 30 seconds. Using a nut-milk bag, strain the contents into a medium bowl to separate the liquid from the solids. Pour the milk into an airtight container and store in the fridge for up to 4 days.

1. In a toaster, toast the bread to your preference.
2. In a small bowl, combine 2 tablespoons of the cream cheese and 1 teaspoon of the honey. Add the beet juice and rosewater; mix with a spoon until fully blended and pink in color.
3. In a second small bowl, combine 2 more tablespoons of cream cheese and another teaspoon of honey with the turmeric and cinnamon, and mix with a spoon until fully blended and yellow in color.
4. In a third small bowl, combine the remaining 2 tablespoons cream cheese and 1 teaspoon honey with the spirulina, and mix with a spoon until fully blended and light bluish-green in color.
5. Put a dollop of each color on each piece of toast, then blend them using even knife strokes to make a pattern, then garnish with the Dukkah, bee pollen and gold flakes, if desired.

*Finely chop 2 tablespoons shelled pistachios, 2 tablespoon pumpkin seeds, 2 tablespoons hazelnuts and 3 tablespoons unsweetened shaved coconut. In a small skillet, toast these ingredients along with 1 teaspoon fennel seeds and 2 teaspoons sesame seeds over medium-high heat for about 3 minutes, or until a light golden brown. Let cool for 5 minutes. In a small bowl, combine the toasted nuts and seeds with 1-2 tablespoons dried and finely chopped edible rose petals and sea salt to taste.