Roxanne Koteles grew up in a small farming community in Ohio where she learned, early on, the benefits of eating whole foods. She was one of six children. Her mother taught them cooking, baking, canning, cleaning and filleting fish when they were big enough to reach the table’s surface. It was not until moving to a larger city and having the ‘farm to table’ foods replaced with canned vegetables, boxed snacks and frozen meats, that she realized her taste buds as well as her health were changing.
Fast forward 40 years, Roxanne landed a desirable job in Washington, D.C., which threw her into a busy work life. Her personal schedule caused a continued decline in healthy food options resulting in the development of hypoglycemia, gastric reflux and constipation (to name a few). As she stayed on the fast track for company promotions, she suddenly stopped and closed the door to corporate America. Roxanne found herself moving forward (or some may say back) to her first love… exploring whole foods. She soon enrolled into the New England Culinary Institute and learned how to enhance
and expand her palate with the flavors of familiar quality foods of her childhood.
Later on, while working at the Ritz Carlton CorporationTMin San Francisco, she was given the responsibility for macrobiotic request. Roxanne completed studies at the Kushi Institue. Exceeding her wildest dreams, in the world of cooking, this new approach to food sent chills and excitement through her spirit as she realized another door was opening. Submerging herself in this new knowledge and completing the macrobiotic certification process, Roxanne knew it was time to move forward after witnessing the impact of food combinations on other’s physical and emotional health.
After completing her study on macrobiotics, she was asked to provide a public presentation while on vacation. That meeting opened the door to the development of the original Food Wisdom Rx program combining her culinary skills and and some of the macrobiotic concepts. On her new journey, opportunities opened for personal consultations, presentations on The Healthy Chef radio program and various television appearances. In 2003, Roxanne authored the Cancer Cookbook, Food For Life, sharing recipes of the Food Wisdom Rx program and success stories of her clients.
In 2017, Roxanne realized it was time to understand other influences beyond food on the health of the whole person. This interest opened the door to enrolling and completing certifications in Whole Health EducationTMand Whole Health CoachingTMfrom the National Institute of Whole HealthTM. She soon enrolled into the New England Culinary Institute and learned how to enhance and expand her palate with the flavors of familiar quality foods of her childhood.