Crystal Clarity Publishers 751951Diksha McCord was first introduced to vegetarianism in 1976 by friends who were inspired by the practice of yoga and meditation, as taught in India. She was about eighteen and living in Israel, where she was born and raised. Over the last 25 years, se continued to experiment with many different approaches to vegetarianism, including a diet that includes dairy and eggs, macrobiotics, veganism, raw foods, and Ayurveda. Drawing on experience with the effect of these various diets on her health and sense of well-being, she developed her own style of vegetarian cooking. This approach emphasizes the consciousness-lifting qualities of natural foods, with attention to nutrition, good taste and appearance.Diksha was the head chef at The Expanding Light Yoga and Meditation Retreat for seven years, where she now teaches yoga, meditation, and vegetarian cooking classes. She learned Kosher and vegetarian cooking while growing up in Israel, studied Japanese cooking while living in Kyoto, Japan, and learned Ayurvedic, macrobiotic, and Indian cooking from premier California chefs. Read More Read Less