About

I help busy people prepare convenient quality foods with whole, plant-based ingredients.

I am the creator of the coaching program Plant-based Flow, the most wholesome, comprehensive and transformative plant-based program out there.

I zoom in on the micro-habits, the psychology, emotions and cultural depth of our daily food.

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My Mission

My mission is to make our food culture more sustainable and healthy.

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.

This is my way of contributing to a better food culture and a healthier planet. There are no affiliate links and no ads on my website.

I’ve done all this so you don’t have to. I invite you to benefit from my experiences by taking my immersive program Plant-based Flow.