Bio  |  Certifications and Degrees

Certifications and Degrees

CTI (Certified Tantric Instructor)

Growing up in a Tantra community was the beginning of my journey to understanding how to cultivate my personal power and individuality. Now, as an adult, my interest in Tantra has significantly intensified and I have completed a curriculum of training with the Divine Bliss School of Tantra receiving certification as a Tantric Instructor. My studies with the Divine Bliss School have incorporated Kundalini Massage, Tantric Spirituality & Practice, Chakra Sound Healing & Energy Work, Aromatherapy, Sacred Tantric Rituals, and Emotional Re-Birthing.

CMT (Certified Massage Therapist)

Massage is a powerful healing modality, essential in awakening the body through relaxation and the movement of energy. I have studied massage since the age of fifteen and have formally attended the Middletown School of Massage where I completed 400 hours in Taoist Massage. In addition, I have more than 900 hours in Swedish and Shiatsu gained from part-time class-work, practical experience, and associate training.

CNE (Certified Nutritional Educator)

My passion for delicious foods and health lead me to study and complete a two-month full-time course in nutrition education in California. My love for good food is based on my belief that food is meant to feed and aid the body in providing life force for its existence. Processing food in a way that is conducive to the body as a system is essential for me in my life. I have learned how to help others apply that to a full diet assessment and menu design program that fits easily into their unique lifestyle.

AOS (Associates of Occupational Studies)

Knowledge of classical preparations of food from over 80 different cultures is one way to create variation and flare with any combination of ingredients available.  Having an in-depth understanding of technique and culture while still cultivating creativity within food preparation can certainly spice up a healthy meal!

For these reasons, and a few more, I decided to spend two years learning techniques – both modern and classic – in the Art of classical food preparation.

 

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