Terry Walters
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Terry Walters
Terry Walters
  • Meet Me
    • Welcome
    • 10 Questions with Terry
  • Work With Terry
    • Take a Class
    • Corporate Wellness
    • Health Coaching
  • Events Calendar
  • Shop
    • Books
    • Favorite Things
    • Classes & Workshops
    • Cart
  • My Journal
    • Food For Thought
    • Recipes
    • Press
  • Connect
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Welcome

Thank you for joining me. I’m Terry!

I’m a cookbook author, teacher, chef, writer, coach, and speaker. I’ve been empowering people to make healthy and sustainable diet and lifestyle changes for over two decades.

How did I get here? My wake up call came when in college. My dad had suffered a heart attack, and my mom insisted I have my cholesterol checked. When I did, I was told simply that I was in a no risk category. I reported my “no risk” status to my mom, and she insisted I go back and have my blood drawn. Days later, I learned that my cholesterol was through the roof. Living on cafeteria food and delivery pizza was not going to allow me to improve my health, so I moved into an apartment with a kitchen and started teaching myself how to cook and eat real food.

Most of my early meals consisted of brown rice, canned beans, and chopped raw vegetables. I had two techniques – toss it all with salad dressing or throw it all in a pot with water, simmer, and make soup (my family now lovingly refers to this as “Goodness Soup”). Most “healthy” cookbooks at that time were filled with dairy and sugar, so I just kept figuring it out on my own.

The more accomplished I became in the kitchen, the more I craved deeper knowledge. I dove into classes in macrobiotics, integrative nutrition, and Ayurveda. I gave birth to two amazing daughters which required me to learn about food sensitivities and gut health. And I continued on my own journey, discovering the connection between food, body, mind, and soul.

Many people thought I was crazy when they saw what I was eating, but a handful were curious enough to ask me to teach them how to cook with these “unusual” ingredients, and thank goodness they did. Twenty two years, four books, and hundreds of cooking classes later, I have that community to thank. Together we continue to find our way through an ever-changing food system, dig deep to understand our changing constitutions, support each other, shared countless hours in the kitchen, cook clean food, bake sourdough bread, ferment vegetables, eat, and embody the true meaning of nourishment.

When I’m not cooking, teaching, exploring a farmers market, or working in my garden, I could be hiking, running, cycling, skiing, knitting, dancing in the kitchen with my family, sitting on the front porch watching the weather, or snuggling with my best boy, Atlas (shown above).

Whether you are interested in classes, health coaching, corporate wellness programs, or cookbooks, I look forward to sharing this journey to good health.

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The magic of making sourdough bread never fades. I’ve baked thousands of loaves, and each time I open the oven door, I am blown away. Look at that crust, the amber, the gold! My next SOURDOUGH WORKSHOP is 3/1 from 3-5:30 EST and you can take it virtually in your kitchen or live with me in mine! DM me if you’re interested. Everyone can learn how to turn flour, water, and salt into to-die-for sourdough breads that use fermentation to reduce the gluten and produce easy-to-digest, incredibly delicious breads.
Made this Roasted Vegetable Minestrone with Za’atar and Gigante Beans from NOURISH (page 249) in last night’s SOUP class, and am following through exactly as promised with soup for breakfast today! Soup-for -breakfast is like a winter alternative to summer smoothies - the perfect way to start the day with a rainbow of color, all of the tastes, and heart-warming fuel for the day ahead. Plus, it’s already prepared, heats up quickly, and is always better on day 2! What’s YOUR favorite winter breakfast?
Don’t fear the pomegranate (or overpay for it already seeded)! Cut off the top, slice down the vines, turn inside out, and brush the seeds into a bowl. Easy! Now it’s your turn. 😉❤️
Easy and delicious sourdough starter crackers!
Excited to share these probiotic-rich fermented hot sauce recipes from NOURISH: Plant-based Recipes to Feed Body Mind and Soul with you in this month’s Natural Nutmeg Magazine! Link in comments below and in my story!
I’m celebrating this amazing community with FREE SHIPPING in the US on all orders of NOURISH starting today! Link to order in profile.

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