Shonna Steppe


As a trained chef and student of naturopathic medicine, preparing food as medicine is how I enjoy helping improve quality of life. It is my creative expression, my passion personally and professionally, and my favorite way to be of service to others.

These recipes come from time spent in my own kitchen, as well as from training under two of the leading Destination Spas in the country: The Golden Door Spa and Cal-a-Vie Spa Resort. As a private chef, I’ve been able to work with diabetes and weight management, with success in decreasing insulin intake as well as weight loss. It is my norm to work with a myriad of food requirements and requests. As a private events caterer, I’ve worked with film sets, intimate events, children and teens, and given medical nutrition seminars.

As of June 2017 I am entering my third year of Naturopathic Medical school at Bastyr University in San Diego, California. I have chosen to further my education in pursuit of a medical degree supportive of natural methods in bringing the body into a state self-healing. Side-effect free medicine that also tastes good is my favorite kind.

Many of these photos are shots I’ve snapped while working, but most are from talented friends who’ve generously lent their lense. Please check out their websites listed at the bottom of each page.

And thank you for visiting :)

Recipes involve ingredients:
-Unrefined
-Un-pasteurized
-Organic

-Coconut products (oil, milk, cream)
-Raw Dairy
-Vegetarian
-Vegan
-Gluten-Free
-Raw Foods
-Organic Chicken
-Wild Fish
-Grass Fed Beef
-Raw Honey, or Coconut Sugar


Education

Naturopathic Medicine at Bastyr University
2014 – Present San Diego, CA
BA Biblical Studies at Newbold College
1999 – 2003 Binfield, Berkshire, England, UK
Honors Diploma Culinary Arts at Le Cordon Bleu
2010 Hollywood, CA