For the last decade, Rachel has embodied the mantra “Food is Medicine” by creating Ayurvedic and ancestral-inspired nourishment. Drawing on her training as an herbalist and doula, she crafts nutrient-dense, soul-supportive meals for holistic retreats and postpartum recovery—always with the intention to heal, ground and connect.

Before answering the call to service as a culinary caregiver, Rachel spent years working in television, marketing and a fancy New York magazine. Burnt out by city life and long days in a cubicle, her path shifted after reading The Art of Simple Food by Alice Waters. Inspired, she joined a local CSA, embraced seasonal cooking and began hosting intimate dinners for friends—discovering a deep passion for nourishing others and telling a story through every menu.

Her journey with Ayurveda began on a yoga mat and blossomed into a professional devotion to healing through food. Personal health challenges deepened her belief in the power of lifestyle medicine and intentional nourishment to support resilience.

Through Doula Kitchen, Rachel offers education, training and one-on-one support for pregnancy and postpartum care. She also founded Curcuma, which began as an Ayurvedic food truck in East Austin and evolved into a line of superfood and spice blends.

When she’s not in the kitchen, Rachel can be found hiking, rock climbing or swimming in alpine lakes and rivers—always seeking the next adventure and a deeper connection to nature. Her greatest hiking adventures thus far have been the John Muir Trail, Camino de Santiago, and the W trail in Torres del Paine, Patagonia.