Long before the idea of FoodTrients was born, I ran a culinary school, owned restaurants and wrote a food column in Southeast Asia. So it made perfect sense that when I first moved to America 20-plus years ago, I would open a bakery. I love to bake, and cakes were my specialty. But the long hours and the need for far more support than I could afford then, caused me to close the bakery. It broke my heart at the time, but it was one of the best things that happened to me because it changed the course of my life.
I applied for a job at a skilled nursing facility and was hired as a receptionist. Within two years, I was managing the place. All of my work running a cooking school in the Philippines taught me the skills of running a business. Not only was I good at it, I loved it. So began my career in healthcare. Twenty years and much hard work later, I own and operate several skilled nursing facilities in California. Through the years I have seen the positive connection between healthy food and how it improves our overall health as we age. I wanted to create flavorful food using the finest ingredients that ultimately lead to good health. My recipes are low in saturated fat, salt, and sugar, but are high in flavor. I inject spices from all over the world to enliven my dishes, with the goal of serving food that is different and delicious.
This is Part 1 in a series of stories in which cookbook author and FoodTrients founder Grace O talks about her journey to FoodTrients and her books, The AGE GRACEFULLY Cookbook and The AGE BEAUTIFULLY Cookbook.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.