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july 2016yogajournal.com.aucooking with
Yoga teacher and home
chef Kathryn Budig shares
her food philosophy and
healthy remakes of the
meals and snacks she loved
as a kid – Peppermint
Patties and SpaghettiOs,
anyone? – from her new
book, Aim True: Love
Your Body, Eat Without
Fear, Nourish Your Spirit,
Discover True Balance!
I HAVEN’T ALWAYS been a warrior of health. I grew
up in Kansas on a steady diet of Hamburger Helper
and thought I was making a healthy choice when
I bought the garden vegetable cream cheese. Ah, how
things have changed.
It wasn’t until I moved to Los Angeles and became
immersed in the yoga lifestyle that I had a health
epiphany. Suddenly I was surrounded by organic
food, amazing healthy restaurants, and fantastic
practitioners of health. I began seeing Debbie Kim,
an acupuncturist, herbalist, and nutritionist, for
acupuncture and holistic health appointments that
often included discussion about the nutritional
choices I was making. Over time, Debbie taught me
how to listen to my body and how to care for it as the
delicate and powerful vessel that it is, to keep my
mind and body in the best condition possible.
Suddenly, every piece of food had a story and a
purpose – and I realised I was no longer interested in
processed food that’s filled with synthetic ingredients.