My Mission

I help busy people practice a healthy and sustainable food culture with whole plant-based foods. I zoom in on the micro-habits, the psychology and cultural depth of our daily food. What makes you truly feel happy about what you eat?
My recipes center around convenience, high quality and health.

My newsletter is going to launch soon. Sign up for never-returning opportunities in these early stages, like free, customized no-nonsense resources:

My Background

Plant based Fermentation Workshop
Plant-based Fermentation Workshop in Berlin

After finishing my studies in mathematics, I bumped into my unexpected passion and purpose while volunteering in communities. Since then, I have constantly been exploring the food that is most in line with our and the planet’s nature.

My last stop was at the fermentation lab at 3 Michelin star restaurant, and for the fifth year World’s Best Restaurant: Noma. It is the most influential restaurant of our time and inspired me further in honoring nature with my work.

Onur Malay Noma

Further, I spent a great deal of time and effort on understanding nutrition. I am certified in Plant-Based Nutrition by the Center for Nutrition Studies in collaboration with Cornell University, led by the author of “The China Study” Prof. T. Colin Campbell.

Read about my journey to learn more.