Charlotte is an herbalist, master gardener and Certified Ayurveda Practitioner with NAMA (National Ayurvedic Medical Association.) In parallel to her study of Ayurveda, she is a senior student of the renowned Hart de Fouw in Jyotish (Vedic Astrology) having studied with him from the 1990’s until today. She has been in private practice for over 15-years.
Services include one-on-one coaching using Ayurveda and Jyotish as well as teaching classes in the principles of Ayurveda, healthy lifestyle, proper digestion, nutrition, cooking, self-cleansing, self-inquiry, hand-reading and Jyotish.
Charlotte loves to eat fresh, well-prepared food! Her lifelong hobbies have revolved around food, nutrition and eating, including cooking, entertaining, gluten free baking, food-as-medicine, herbs and spices. As a grow-your-own “locavore” well before the current trend, she has been an organic gardener at Austin’s Sunshine Community Garden for 13-years.
Charlotte earned her degree in Botany from University of Texas but entered the corporate world of high-tech, seeking a better pay check. By 1991, much self-healing was needed and Charlotte used Ayurveda’s wisdom to settle into her own vegetarian and mindfulness lifestyle. To her surprise, these changes ultimately lead to a career change! She completed post-graduate studies in Ayurveda, Yoga, Sanskrit & Jyotish at The Ayurveda Institute in New Mexico and Mount Madonna Center in California, supplemented by studies in Pune and Nagpur, Maharashtra, India.
In 1997 she opened her private practice using the sciences of Jyotish and Ayurveda to do lifestyle counseling. She began teaching about ten years ago.
By specializing in the use of herbs and spices in healing cuisine, she has made “food-as-medicine” her life-long pursuit. She is currently Lead Instructor of the Ayurveda Cuisine module at the Natural Epicurean cooking school which offers a certified-chef training program in plant-based cuisine. She is excited to be part of The Natural Epicurean’s mission to create healthful cuisine experts:
I was discouraged as I observed the rapid loss of interest in home-cooking and the rise of our take-out and eat-out culture. I am delighted to redirect my training efforts to improve what the market offers in this new world instead of lamenting the inevitable rise in popularity of prepared foods. Now my motto is, ‘Healthy chefs make a healthy world!’