Our organic, regenerative extra virgin and pure avocado oils are reliable standbys for the chefs in our direct community and beyond—beloved for their efficacy and versatility in both high-heat cooking and finishing. This is why we are introducing a new series, "By Chefs, for Chefs," profiling individual chefs, their culinary journeys, and respective commitments to sustainability and/or regenerative sourcing.

Nourishment and flavor sit at the heart of Mikaela Reuben's work as a culinary nutritionist and chef. Known for her intuitive, whole-foods approach, Mikaela has built a career around helping people reconnect with food as a source of energy, care, and connection. Her background in kinesiology and physiotherapy informs a holistic lens, while years spent cooking for actors, athletes, and creatives have shaped her vibrant, flavor-forward style. Eat to Love, her debut cookbook, celebrates that ethos with vibrant, seasonal recipes designed to support wellbeing and joy. Born and raised in Whistler, B.C., she grew up surrounded by nature and in a wellness-focused household—her father a holistic doctor and herbalist.

For Mikaela, food is more than fuel and nourishment need not be restrictive to be effective. She champions local, seasonal ingredients and believes that cooking often starts with a single beautiful vegetable and a really good sauce. Whether developing recipes, teaching, or sourcing from regenerative farms, Mikaela is constantly exploring the intersection of health, sustainability, and flavor in a way that feels both accessible and inspiring.

Read on for more on her grounded approach to nourishment—and approachable ways to bring more intention and satisfaction into everyday cooking.

You've worked with a wide range of clients—from actors to athletes. What was your entry point into the world of food, and how did that evolve into the career you have today?

I've always been interested in how the body works. I grew up dancing and playing sports, which led me to study kinesiology and physical therapy. That foundation made me curious about what fuels the body—and how food fits into the bigger picture of health and performance. A turning point came during my master's program in physiotherapy, when I met a nutritional chef. I ended up leaving school to train with him in the kitchen, and eventually, he began referring clients to me. From there, things evolved naturally.

My background helped me connect with athletes, and my approach to healthy, flavorful food resonated with actors and creatives managing demanding schedules. I think what worked was finding a balance: making food that supports energy and performance while still tasting great. That's still what guides my work today.

Did you always know food would be your path, or did something in particular draw you toward it—either personally or professionally?

I've always loved food. I was the one packing snacks, trying new flavors, and finding any excuse to feed my friends. Cooking felt natural to me, but I never saw myself in a restaurant kitchen. What I really loved was being around people—creating experiences and using meals as a way to connect. Travel became a huge source of inspiration. I took cooking classes in different countries, using food to understand new places and cultures. But I didn't realize that this could become a career until I met a traveling nutritional chef. At the time, I hadn't seen many examples of where nutrition and cheffing truly intersected, but I was drawn to the idea of building a life in that space.

I had already spent years studying the body, and I was excited to explore the next layer of health through food. Over time, that interest became clearer—and what began as something deeply personal has grown into the work I'm fortunate to do every day.

Was there a moment—or a series of experiences—that shifted how you thought about nourishment and the role food could play?

When I was 17, my dad had a heart attack—and it completely changed the way I thought about food. Until then, food had always been something I loved. It brought me joy, curiosity, and connection. But watching him use food as medicine to support his healing shifted everything. I saw firsthand how powerful food could be—not just as comfort or culture, but in its ability to truly impact the body. I didn't pursue a career in healthy eating right away, but that experience stayed with me as I studied the body holistically and explored other aspects of wellbeing. After focusing so much on movement, it made sense that the next pillar to explore was nourishment.

Can you walk us through a day in your kitchen? What non-negotiables anchor your practice, especially when life gets full?

When life gets full, there are a few non-negotiables that help anchor me in the kitchen. I always begin the day by feeding myself something protein-rich before diving into coffee and work. It keeps my energy stable and my mind focused. Each morning, I also make a big herbal brew—usually something like nettle, mint, or ginger—and pour it over ice to sip throughout the day. Sometimes I'll add a little extra: elderberry, bitters, mineral drops, or fresh citrus. It's a small ritual, but one that keeps me hydrated, grounded, and supported. I also take a few minutes to check in with myself before the day begins. I'll listen to a song and stretch, move my body, or go outside for a quick walk, if that's accessible. That pause helps me show up more present for whatever (or whoever) the day brings. I've also been wanting to introduce a bit of journaling into the mornings—just a few moments to clear my head before things get busy.

What role does nature play in how you source, think about, or prepare food? Has your relationship with the land or seasons changed how you cook?

I love letting the seasons guide what I create—this is when my creativity flows best. My entire cookbook, Eat to Love,was built around that idea: start with what's fresh and available, and let it lead the way. The more I learn, the more I try to move in rhythm with the seasons. It's not always possible, depending on where I am or what my clients request, but when I do get to tune in to what's local and fresh, it feels incredibly rewarding. I notice the difference—in my body, my energy, and even my relationship with food. Eating seasonally helps me feel more grounded, more connected, and more inspired in the kitchen. I also love learning how different vegetables are best prepared to support digestion and nutrient absorption. That might mean lightly cooking cruciferous veggies to make them gentler on the gut, or pairing leafy greens with healthy fats to enhance vitamin uptake. I try to let nature guide me—not just in what I cook, but in how I prepare it.

You often speak to the intelligence of the body and the land. How has learning more about soil health and regenerative agriculture influenced the way you cook—or how you nourish others?

Learning more about soil health and regenerative agriculture has completely reshaped the way I source ingredients and think about nourishment. The quality of our soil directly affects the nutritional value of our food—and, ultimately, our health. It's also at the heart of restoring ecosystems, building climate resilience, and ensuring a future where real food remains possible.

This knowledge has made me more intentional in how I source ingredients and design meals. What's tricky is that access isn't equal. Many foods grown in alignment with regenerative practices come at a higher price point, which can make them inaccessible to many. It's something I think about often, and I won't pretend to have all the answers. I do what I can to support farms that care for the land, and I try to educate gently along the way. At the same time, I recognize how difficult it can be to opt out of a system that wasn't built for sustainability in the first place.

In the end, I believe in progress over perfection. Even small shifts—in how we source, cook, or think about food—can add up. If we can support producers who are protecting the soil, even some of the time, we're helping shape a better system. That's something I hope to keep exploring and advocating for, both in my cooking and in my conversations.

What is it you look for when sourcing vegetables, and how do you translate that into meals that feel both vibrant and grounding?

I think vegetables always have something to offer—whether it's fiber, flavor, or simply the comfort of something fresh on the plate. When possible, I try to source produce that hasn't traveled far, that's been grown with care, and that still carries the energy of the land it came from. I'm drawn to food that feels alive: vibrant in color, rich in flavor, and cultivated in a way that honors both the earth and the eater. Those are the kinds of ingredients that make you want to cook simply and let them speak for themselves.

From there, I focus on preparing them in ways that feel good and taste good—food that supports the body and brings joy. Sometimes that means roasting to draw out natural sweetness, layering in herbs for added depth, or pairing with a bright, zesty sauce. It's all about tuning in to what will make someone want to eat more vegetables. The way we source food matters—but so does the care and intention we bring to how we cook and share it.

Nutrient-dense food can sound clinical, but in your hands, it becomes deeply sensory. Are there ways in which you coax out depth—through fermentation, spice, or otherwise—that help people fall in love with whole ingredients again?

A big part of my job is helping people reframe what nourishing food can look and taste like. Nutrient-dense doesn't have to mean bland or restrictive. Ferments, spices, bright sauces, and fresh herbs can make whole ingredients feel exciting again. When food tastes good and feels satisfying, people naturally build a better relationship with it—and that's when real change happens. I love layering flavor through spices, herbs, and acid—it adds depth, but it also keeps the cook connected to the process.

For someone who has drifted from cooking with whole ingredients, what's one small step—or one dish—that might help rekindle that connection?

Start with one ingredient you're excited about—even something as simple as a sweet potato, a head of broccoli, or a crisp cucumber—and prepare it in a way that feels easy and satisfying. Roast the sweet potato, blanch the broccoli, or slice the cucumber and toss it with olive oil, lemon, and salt. That small act can shift everything. It doesn't have to be complicated—just enough to remind you that cooking with whole foods can be deeply rewarding. These small acts of self-care, expressed through simple cooking, begin to build momentum. One side dish becomes two. Curiosity returns. And before you know it, you're excited to be in the kitchen again.

What's your favorite way to use west~bourne avocado oils in your cooking?

I love using west~bourne avocado oil to roast veggies in the oven—it's truly my favorite. The high smoke point makes it perfect for achieving those crispy, golden edges, while the neutral flavor lets the ingredients shine. I use it on everything from broccoli to sweet potatoes. It's become a staple in my kitchen.

Your cookbook shares over 115 nourishing plant-forward recipes. Which recipe are you most proud of and why?

I'm proud of the sauce section in Eat to Love—it truly feels like the intersection of health and flavor. These sauces are innovative, versatile, and designed to make healthy eating feel effortless and exciting. I love that you can take whatever you have in the fridge—some veggies, a grain, maybe a protein—and transform it into a satisfying meal with just a great sauce.

You don't always need a complicated recipe—just a few simple components brought together by something delicious. Many of the sauces have evolved over the years, adapting in flavor and function as I cooked for different people in different places. They've been loved by many, and I'm proud of how they've grown with me. One of my favorite entry-level sauces is the Coconut Almond Sauce. It's simple to make, stretches across multiple meals, and adds so much flavor and nourishment to the plate. A great sauce is at the heart of my method—and practice.

Coconut Almond Sauce

This delicious and luxurious sauce strengthens from the inside out, thanks to its bone-building minerals and protein content. It's oil-free, with healthy fats from coconut milk and almond butter that balance the ginger, garlic, and lime. Simple to make and incredibly versatile, it's one of my all-time favorites.

Makes about 1 cup (or 4 servings)

1/2 cup canned coconut milk

1/3 cup almond butter

2 1/2 tablespoons fresh lime juice

1 tablespoon gluten-free tamari

1 teaspoon pressed garlic

1 teaspoon peeled fresh ginger, grated on a Microplane

1 teaspoon sambal oelek or sriracha (plus more to taste)

1 teaspoon maple syrup

Chopped fresh cilantro

1. Blend all ingredients except the cilantro in a mini food processor or high-speed blender until smooth.

2. Warm the sauce in a small saucepan over medium heat, stirring constantly, for 30-40 seconds until just warm—it will thicken slightly. (Or, for a thinner sauce that's easier to pour, don't heat it all.)

3. Garnish with cilantro to serve. Store cooled sauce in an airtight container in the fridge for up to 5 days. Add a splash of water to thin before serving, if needed.

Adapted from Eat to Love  by Mikaela Reuben (Appetite by Random House).

 

Learn more about Mikaela and her new cookbook at Mikaela Reuben.