Jenny is a Certified Holistic Health Coach (CHHC).

She has been practicing as a Home Health and Palliative Care Nurse for most of her career, giving her a unique insight into diet and lifestyle of patients with various health concerns.

Holistic Health Coach

As a Holistic Health Coach with a background in western medicine, Jenny offers an integrative approach to health and wellness. She leads fermentation workshops and offers individual, as well as group health and nutrition coaching.

nutrition and lifestyle changes

She implements gradual nutrition and lifestyle changes, creating an individualized plan to promote optimal health and life balance.

Workshops

She enjoys teaching her clients how to make their own fermented foods and about the amazing health benefits of adding fermented foods to our diet. She teaches her clients how to make Sauerkraut, Pickles, Kombucha, Kefir and more.

Learn how

each of these fermented foods has unique and transformative benefits for you, your microbiome and your plate

SAUERKRAUT

There is beneficial bacteria present on the surface of the cabbage. Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.

PICKLES

A pickled cucumber is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.

KEFIR

Kefir or kephir, alternatively milk kefir, or bĂșlgaros, is a fermented milk drink that originated in the north Caucasus Mountains made with kefir “grains”, a yeast/bacterial fermentation starter.

KOMBUCHA

Kombucha is a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their health benefits