Female Founder Friday with Arabella Parkinson
As we celebrated Earth Day (April 22) this past week, more and more people are leaning into an environmentally aware lifestyle. Meet Arabella Parkinson of Eat to Thrive, South African chef and health coach who has been educating and inspiring people to incorporate a more plant based diet long before it became a hashtag. I can say firsthand how absolutely incredible and talented Arabella is as she was our chef on Souljourn Yoga’s Cape Town Yoga Retreat this past January. She can whip up anything from a gorgeous, beachside picnic spread to vegan, birthday cake. I chatted with Arabella about her journey of turning her passion of cooking into a career and how yoga plays a role in her food.
Arabella Parkinson | Eat to Thrive
JA: How old were you when you started cooking?
AP: I was in the kitchen at a very young age. My mother had a catering business and she hosted children's cooking classes. I was always her helper in the kitchen, typing her recipes and helping taste the food wherever I could. Growing up, I was surrounded by good healthy food. Gross green juice, cucumber sticks and and a lack of sweets! I was that kid in the playground trying to swap her vegetables for a packet of crisps or a chocolate. Now I respect my mother's determination.
JA: When did you realize that you wanted to shift your passion into a career?
AP: Towards the end of my studying I had to look at the next direction I'd want to pursue. I was either going to continue into academics but I wanted to be creative, travel and experience new people, cultures and places. I always had a nack in the kitchen but had never considered it up until then as I was finalizing my degree. Recently I found a manifestation list from when I was 19 and a cooking course was on there, so intuitively I had known for a while;)
JA: What is the process to choosing/sourcing your ingredients?
AP: Sourcing ingredients, I look for a few things. Quality which includes buying organic wherever possible, however this is still quite expensive here in Cape Town but there are beautiful markets that offer lovely produce around the city. Then I focus on shops that offer the least amount of packaging. I am a jar fiend so I collect all jars from ingredients and re-use where possible. Then seasonal produce is a big one. You will often be able to distinguish seasonal produce by the abundance of a certain ingredient for a very reasonable price. It is good to source, adapt and follow the seasons when possible. To shop light, consume light.
JA: When did you have the “a-ha” moment of creating Eat to Thrive?
AP: I had just come back from my yoga teachers training in Bali, a very healing and theraputic time. I was looking at the work I was doing at the time and felt very unsatisfied. It was then that I had a huge mental shift, changed my perspective and decided to find fulfillment in what I was already doing. I did not need a industry change but more needed to refine what I offered to align with my truth. At that point I was working through agencies as a private chef in villas in Cape Town. Lots of meat and no space to share my food philosophy. It was soul-less and I wasn't cooking my personal style of food. The yoga encouraged a more holistic approach to the industry and thats where my brand stemmed from.
JA: What is your process for creating new recipes?
AP: Creating new recipes is an amalgamation of inspiration, from tasting a dish in a restaurant, seeing an image on instagram or paging through old recipe books. It's a meandering process and often I have a vague Idea in my mind on how I want it to be and then on creating it I improvise, adapt and play with the concept until it feels, looks and tastes right. I feel I don't need much to get inspired, from a smell, a memory, an ingredient, I am always on the lookout to expand and learn.
JA: With so many plant based food being so on trend right now, how do you set yourself and menus apart? What do you choose to focus on?
AP: It has been a very interesting journey being in the position I am in as the demand and awareness around the plant-based movement has grown. I have been plant-based for eight years now. Through a deep understanding of yoga, holistic nutrition and plant-based cuisine I feel my brand represents my lifestyle. I have curated a holistic way of being that brings all my different learnings into practice. I have the training of a chef, the mindset of a yogi and the knowledge and passion of a health coach and dedicated vegan. I live and breath for conscious and vibrant thriving!
JA: What were some of the challenges you faced when you started?
AP: There were so many challenges. I remember sitting in my flat for days on end, waiting for people to find me and ask me to cook for them. I almost gave up lots, I sometimes did and thats when I started working for someone else, it wilted my soul. I finally took the plunge and realised that if I wanted to find work and create a name for myself I'd have to get up off the sofa and become my own cheerleader. From flyers under neighbours doors for birthday cakes, to waitressing catering jobs to connect with other chefs. I did anything I could to meet another person who could get me more work. The word of mouth strategy kept me aligned and efficient, never knowing where my next big gig would come from. I continued to do my meditation and yoga practice through it all to keep grounded and motivated. The more I worked the way I wanted to, the bigger impact it had. I asked and put myself out there often, always commiting to jobs that were above my spec. Fake it till you make it, always. Treat everyone with kindness, professionalism and the word will spread!
JA: Where do you see your company in 5 years?
AP: I see myself having at least two published books, a podcast on wellness and a video series. I will be involved in schools and working on making their meals healthier and more sustainable. I want to be coaching communities of women to empower them, nourish and heal them from the inside out. I want to be public speaking more, spreading my message and educating, shifting perspectives and de-conditioning the outdated mindsets. I will have my own product line, online webinars to share and have a few people under my pay roll to help empower where possible. Wow, there's a lot to get done;)
JA: What does wellness mean to you?
AP: Wellness to me means feeling strong, energized and healthy both mentally and physically. Wellness is holisitic, all encompassing. Being well is found through having a strong relationship to self, self care and what we interact with on a day to day basis. From the food we ingest, to the information we interact with, to the people we share space with and the products we consume and companies we support. It is being mindful of what fills you up and what saps and depletes you. Being intentional and conscious in helping your body and soul to thrive.
To stay connected with Arabella check out www.eattothrive.co.za or follow her on instagram @eat_to.thrive