About Reveena

I started my higher education in Communication Studies, which prompted me to combine my two passions: food and media creation. I was raised in a vegetarian, food-obsessed household, planning out lunch and dinner around the breakfast table. It doesn’t sound sexy to say that you’re basing a meal around beans, tofu, and whatever veggies look good at the grocery store, but that truly is the way I cook most of the time, relying on a variety of seasonings (different spices, herbs, and sauces) and pantry staples (noodles, corn tortillas, and a variety of nuts) to create exciting meals that are super simple to prepare. And it’s so delicious and easy.

I aim to share recipes that are vegan by nature, with minimal reliance on products like fake meats and cheeses. I cut dairy out of my diet over six years in order to calm a Crohn’s disease flare up, and found that it made a huge difference in improving my health. What I have learned over the years is that it’s not difficult to eat according to your dietary needs once you make eating for your system a priority. I do eat eggs and honey on occasion, and on my site you’ll find a few of my family’s classics that use on non-vegan ingredients.

I’m an avid traveler. I love meeting new people, engaging with different cultures, and of course, trying local cuisine. I spent a summer in England as an artisanal chocolate maker,  then backpacked through Western Europe. I worked in the Canadian Rockies as food and beverage supervisor by day and a budget cook extraordinaire by night (ingredients are very pricey in the mountains). A native Kiwi and I road-tripped New Zealand for a few months, cooking on a two burner camping stove with the groceries we kept in a small cooler in a car. I spent a summer in Spain learning Spanish in a religious residence where all our food was provided. There was a lot of meat and fish, so I ate too much (terrible) bread and (great) cheese, topping salads off with jarred chickpeas that I bought from the grocery store and snacking on the peanut butter I had brought with me. My classmates and I became friends with some other youngins who had rented their own apartment. It was a summer of pasta feasts for over 10 people. The kitchen was tiny and the cookware wasn’t big enough, but we MacGyvered solutions time after time. In 2019, I traveled through Asia, Caucasia, and the Middle East. I ate spicy curries with zingy chutneys in Sri Lanka, India, and Singapore, fresh za’atar cheese flatbreads (manakish) and endless mezze’s in Lebanon, crispy falafel (ta’ameya) and comforting fuul in Egypt, incredible tofu dishes with seasonings like lemongrass or stewed tomatoes or vibrant fresh herbs in Malaysia, Singapore, and Vietnam, and the most incredible savoury pastries and creative vegetable dishes in Georgia. I did a lot of cooking in Armenia (on a road-trip with American guys) and in South Korea (with my Canadian chef friend who came to meet me for a taste of the adventurous backpacker life), where produce was plentiful and inexpensive and restaurants were lacking in vegetable based dishes.

Reveena’s Kitchen is my way of sharing my favorite recipes that embrace so called “restrictive eating.” At the end of the day, the food you put into your body will manifest itself as the way you feel. You have every right to love the skin you call your own and every right and responsibility to treat it nicely. I hope that you get deep pleasure from the food you eat. Be it a healthy meal or a special treat, you should enjoy immensely.

16 thoughts on “About Reveena”

  4. Reveena,

    The girls and I love your recipes! After reading your story, it impresses me that you are giving a great gift to humanity–teaching people to enjoy eating healthy, delicious and beautiful food. As a healer myself I will direct folks to the healthful recipes that you prepare. Your attitude about simple indulgence like the maple syrup taffy is refreshing.

    The girls want to know what you are studying in school? Are you studying to open a restaurant? Writing cookbook? I don’t know if you remember playing with Yu Yao when she was just a baby? She remembers you and says hi!

    Keep up the inspirations, and thank you for sharing your story.

    Tarasa

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    1. Hi Tarasa, of course I remember playing with Yu Yao! We used to have so much fun together, and I remember how beautiful your garden always was. Thank-you so so much for the positive comments, that means so much to me. What’s your practise as a healer? What are you and Yu Yao up to? I believe you have another daughter as well…

      I’m not in school currently, I’m about to leave for Jasper, Alberta to spend the summer as the food and beverage supervisor at a restaurant above tree line, and when I get home in the fall, it’s off to pastry school! My goal as of now is not to open a restaurant, but who know what the future will hold.

      Hi to all ❤

      Reveena

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  5. Hello Reveena, I will bring you way back now by telling you who I am but first I wish to say how proud I am to be able to witness your incredible talent and growth over these many years . I remember that you were always into performing from a very young age .I have followed your life from the bits that your parents have passed on every time we would meet in and around the city. I recently sat and watched an episode of Reveena’s Kitchen and can’t tell you enough how wonderful you are . Your presence is so professional and pleasant to observe. You are a natural. I worked in theatre for yours and would have loved to have worked with you on a production, you are the complete real deal. Sad that we never had that chance .I have since retired from Theatre. I think you have a bright future with Reveena’s Kitchen and I hope some producers out there will see your incredible talents and snatch you up for a TV show . for my part I will attempt to cook up one or two your delicious recipes. Now who am I ? You will remember me , I hope , as Johnny from the Daycare .
    I read that you have great plans for your summer and I no doubts that you will be loved there and appreciated and valued for all your amazing talents and knowledge . Best of luck and I hope we can meet up one day so I can give you a great big hug. You used to love my hugs and I the same. Your old teacher ,family friend and now fan, John Laforte

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    1. Hi John!
      I absolutely remember you, and my mom talks about you with such joy and love. Your comment is so so sweet and it means the world to me. I would have loved to work with you in theatre.

      I hope we meet up again soon, I’d love a massive hug and to hear what you’re up to now.

      Love,
      Reveena

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  7. Reveena, do you remember the program Our Jewish Home. That is where and when I was first charmed by your effervescent personality and your open smile. Your presentation and delicious recipes are a joy to watch and taste. I hope you have great success and fulfillment in your chosen profession. I look forward to following you in all your endeavors.

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  8. Hi, Reveena-far-away!
    Now that summer has arrived (well, almost) I am preparing the Quinoa salad now for the 6th time, bringing it to various functions, and am getting the best taste responses!!!
    Every time I am tasting it, fresh and pretty to look at, I can’t stop tasting…
    Thank you so much for sharing your passion!!
    Keep well in the hills.. 🙂
    XXOO Vicky

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  9. You’re awesome!! Love your technique and recipes — I have had to go through a very similar dietary process of elimination to get my gut to where it worked somewhat “normally”, and it’s been heavenly to reintroduce a little bit of fruit and sugar….still eating gluten-free with chocolate and wine as indulgences, you know. 🙂 Anyways, keep doing what you’re doing, and thanks again for the inspiring site.

    Liked by 1 person

    1. Thank-you so much for your comment! Isn’t it incredible how good you can feel when you know how to eat for your system? I’ve found that I can now eat small amounts of gluten and dairy (while still treating chocolate, sugar, and wine as indulgences) because I now know how to “restore balance” if I start not feeling so well. It’s awesome.

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  11. Great to meet you today – your site and videos deserve a much wider audience, and you have real talent in presenting them.
    I’m not ready to forsake my steak and fish just yet, but I’m already planning tomorrow night’s dinner based on your recipes.
    Thanks!

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