What is Holistic Nutrition + a Summer Picnic Salad

What is Holistic Nutrition?

I'd say every other person that I meets asks me this. And it's totally fair! Are we Dietitians? Naturopaths? What exactly is a Holistic Nutritionist. I love answering this question because it reaffirms what I do and why I do it. I’ve always had a holisitic approach to healthcare- rarely reaching for pills or quick fixes to resolve deeper rooted issues. In Holistic Nutrition, we work hard to understand the root cause of illness. We have an upstream approach that involves close observation, patience, and an open mind. I love examining and then weaving together elements of both diet and lifestyle when working towards health and wellness.

For example, we cannot eat a nutritious diet without examining stress, exercise, and emotional climate. Similarly, we cannot hit the gym 5 times a week but have pent up anger or a diet full of processed foods- especially if we’re striving to optimize health and prevent disease. If our end goal is for a life of abundance, it is so so SO fundamental to consider every single aspect of the individual.

Now, what do Holistic Nutritionist do? Oh man...the opportunities are endless! Private practice is the obvious option. This is where the practitioner sees clients 1-on-1. Nutritionists can also offer workplace wellness programs and workshops, they can work in schools, offer meal prep, or catering services. We can start product-based companies, teach, open restaurants like this one (green moustache), offer community food programming, retreats, or work in research. Pretty amazing, right?

At a workshop I hosted back in December. It was all about non-toxic beauty!

At a workshop I hosted back in December. It was all about non-toxic beauty!

I would love to answer any you may have around Holistic Nutrition. Shoot me an email at hello@erinlevine.com!  

Alrighty..recipe time...Thinking about nutrition got me feeling nostalgic. So this recipe is actually from 2014 when I was still in school. We were assigned a fun, hands-on assignment to present a nutritious recipe to our classmates. The focus of it was actually on public speaking but it was equally fun perfecting a recipe to share with everyone. This salad is crunchy, fresh, quick to prepare, tastes delicious as leftovers, and is perfect for a summer picnic. Try and use local fennel- you will most definitely taste the difference.



Yield: 3-4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes



2 bulbs fennel
2 grapefruits
1 cup sugar snap peas, shelled
1/4 cup fresh mint, chopped
1 cup quinoa, cooked
2 tbsp olive oil
alt and cracked black pepper


1. Halve fennel and slice horizontally, as thinly as possible. Use a mandolin if you have one. Place is a shallow bowl.

2. Cut off ends of the grapefruit and stand on one flat side. Cut off peel and pith by following the shape of the fruit. Over the bowl, cut between membranes and remove segments. Chop each segment into thirds.

3. Add mint and peas to the bowl. Combine.

4. In another shallow bowl, dish quinoa. Next, pour salad on top. Drizzle with olive oil, salt, and pepper.

5. Cover and place in fridge for 30 minutes before serving (optional). Enjoy!


My "recipe card" from class! I love that I kept this. Memories!

My "recipe card" from class! I love that I kept this. Memories!

So simple, right?! I think I'll make this for a beach picnic I'm going to tomorrow. Anyhoo, I'm about down with computer time for the day so I'll wrap things up. Wishing everyone a fun and safe long weekend! And if you make this recipe, I'd love to see your creation! Tag me or use #eatwitherin. Happy Friday XO


Erin LevineComment