Interview with Vanessa Vorbach – Holistic Nutritionist



This week, we welcome Holistic Nutritionist Vanessa Vorbach. In addition to our interview Vanessa shares her recipe for Cauliflower Tabouli.

Having lived in 3 continents before residing in beautiful Vancouver, Canada, Vanessa experienced many different food cultures from around the world. She realized that although they were all very diverse, one factor remained constant: the less time people spent analyzing their food choices and the more time they spent enjoying food with friends and family, the happier and healthier they were. Vanessa believes that by following a traditional diet of local, whole foods and adapting sustainable changes, you can naturally maintain a balanced lifestyle. Her mission is to share this unique perspective that so many people around the world are investing in.

After having met you, it’s clear you truly love what you do.
What was your journey that led you to a career in nutrition?

Having worked for over 15 years in the Hospitality and Spa and Wellness industry, it seemed only natural to combine my two passions, which are cooking and healing
myself and others with plant based, whole foods and organic skincare. Becoming a Certified Holistic Nutritionist allowed me to connect these two together into one profession, and my gained knowledge helps me to support my clients in their journey to optimal health.

Personally, I believe that by following a traditional diet of local, whole foods and adapting sustainable changes, you can naturally maintain a balanced lifestyle.
My mission is to show my clients that their healing journey begins with their plate.

What is your philosophy on superfoods?

I actually just read a very interesting book on that subject, which I can only highly recommend. It’s called “Unmasking Superfoods” by Jennifer Sygo. It talks about the hype we make around these exotic superfoods which we ship from the other side of the world and pay a lot of money for, while the good old broccoli, carrot and flax seeds are considered uncool and being ignored by us in the supermarkets. Even though, unlike the “superfood newcomers”, these foods have been known to be nutrition powerhouses and were a part in our ancestor’s diets since thousands of years. Additionally, you can get them for a fraction of the price, they are locally produced, which means we have access to them when they are in season and therefore the
most nutritious.

Do you recommend that people follow a meal plan or
eat intuitively?

When I work with clients, I customize a meal plan that is tailored to their lifestyle, cooking skills, schedule and budget. Following a meal plan at the beginning is certainly an important, helpful tool to bring them on the right track towards their health goal. But after a while, your body and mind should adjust naturally and this eating pattern will become a part of your lifestyle. Our body is a very smart machine and it will try its best to thrive and all we have to do is listen to what it needs in order to achieve its optimal health.

What are the benefits of eating seasonally?

There are numerous benefits on why everybody should try to eat seasonally. In my work, the most important benefit would be the amazing nutritional value you get when you buy fruits and vegetables which are in season. Seasonal produce is picked when they are ripe, meaning they are at their nutritional peak and contain more vitamins, minerals and antioxidants to nourish your body. If that doesn’t convince you, then the price and flavor factor of buying seasonal goodies certainly will.

Simply compare the taste of a freshly picked strawberry or tomato from the field in July with the glasshouse grown version in January. When it comes to the price factor, when there is an abundance of a certain product, then the prices go down. But not only the soil and the economy adjust themselves seasonally. Also our bodies naturally crave refreshing, cooling, light foods in the summer and warming, energizing, comforting foods in the winter. If we would listen to our bodies and our taste buds, we intuitively know how to eat seasonally.

Many people go to nutrition school but not everyone is successful in starting a business. How did you find your
first clients?

Through my work with a non toxic skincare line, I’m lucky to meet a lot of like minded people and businesses who are believing in the same values as I do and appreciate my support in helping to spread the knowledge of a holistic lifestyle.

As long as you are willing to share your passion and knowledge with your local community, then success will always find its way into your life.

Can you share one of your favorite tips to stay on track
when traveling?

Most importantly, drink water, water, water. Staying hydrated while traveling will help avoid constipation, dry skin, heartburn and headaches. Secondly, try to stay away from sugary drinks and coffee. It might give you quick energy, but it will ultimately cause your blood sugar to crash, leaving you more tired than before. It also depletes your body of important nutrients and hydration.

Also try to avoid the “bad white four”, which are white bread, white potato, white sugar and white rice. These are so called simple carbohydrates which are transformed into glucose (sugar) in your body, causing your blood sugar to rise very quickly and then to crash, leaving you on a roller coaster of mood swings and sugar cravings.

These foods also contain very little to zero fiber, which is an essential part of your healthy digestive system, keeps you satiated longer and your blood sugar steady.   Instead choose foods, which are rich in fiber, protein and healthy fats which will give you long-lasting energy throughout your journey and support your mood and digestive system at the same time.

Tell us about your cooking classes!

Organizing cooking classes is one of my favorite parts of the job as it gives me the chance to share my knowledge and passion with my clients by using all their senses. It allows them to feel, taste, smell and see the amazing, immediate healing benefits food can have on their body, mind and soul.

I still get goose bumps every time when I watch my clients enjoy what they eat and when they share stories on how much their families appreciate the same meals from my cooking workshops.

Thank you so much to Vanessa for answering our questions and sharing her recipe. To our readers who want to learn more about Vanessa’s services you can visit her website at | Instagram | Pinterest


Vanessa Vorbach's cauliflower tabouli


Cauliflower Tabouli

Servings: 2 big bowls or 4 small ones


  • 1 medium sized cauliflower head
  • 1 bunch of parsley
  • 1 bunch of mint
  • 1 handful of organic cocktail tomatoes
  • 4 spring onions
  • 2 Tbsp EVOO or cold pressed flaxseed oil
  • juice and zest of one organic lemon
  • sea salt and pepper to taste
  • 1-2 garlic gloves, minced

(personal add-ons: a splash of apple cider vinegar, bragg’s sauce, a pinch of smoked paprika)

Don’t be afraid to switch up the colours – one can use either green, purple, yellow or white cauliflower!



  1. Roughly chop the cauliflower head in a food processor or cut into very small, chunky pieces with a sharp knife (it should resemble bulgur)
  2. Roughly chop parsley, mint and add it with the cauliflower into a big mixing bowl
  3. Slice the cocktail tomatoes into small cubes and add it to the bowl
  4. Chop the spring onion into small slices, mince the garlic and add it with the other veggies
  5. Marinate the mixture with lemon juice, zest, oil and season to your taste. If you like it on the tangy side, add a splash of apple cider vinegar to it and if you like it saltier, don’t hesitate to add a splash of Bragg’s sauce.
  6. Serve it as a side dish at your BBQ or use it as a filling for grilled bell pepper or eggplant. Works also great in tacos or as a topping with zucchini noodles and tomato sauce.


Have any comments or questions? We’d love to hear from you in the comments section below!

One Response to “Interview with Vanessa Vorbach – Holistic Nutritionist

  • Tara (greentaraliving on Instagram)
    3 years ago

    Great interview, Anna! How wonderful to have Vanessa here in Vancouver, teaching her classes, and inspiring healthy plant based eating!

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