I have spent much of my life as a singer (classical) and doing performance psychology with singers and musicians – with the young artist program at the Royal Opera House – but I am also a Leith’s trained professional cook. I have always been passionate about food and creating recipes, but I got serious about it when I had a vast amount of weight to lose and, having spent much of my life on one diet or another, wanted to do it without giving up eating amazing food.
I set about creating recipes using the low-energy-dense food palette (lots of volume per calorie) that would delight my taste buds as much as all the things that made me fat, and started writing about it on substack. And then I discovered that they delighted people whether they needed to lose weight or not, and my substack – The Downsizing Diva – is a best seller.
I am also very passionate about the harms caused – to health and mental health, obesity, the environment, and food cultures – by the Food Industry and ultra-processed-food, and finding ways to live without them.
I have written a book – The Art of Downsizing Deliciously – and my agent, Barbara Levy, is looking for a publisher, and I’m currently working on a book about evicting the Food Giants from your life.
As well as my substack, I have also written for the Independent and Reaction
