"Elevating physical, social, and global health to a sacred level for all through a shared language of the heart: food,” is Lisa Roberts ’91’s mission. Roberts is a culinary nutritionist, culinary archaeologist, and chef. She leads classes at Stanford University’s BeWell Program and New York University (NYU), and partners with organizations including Canyon Ranch and the American Heart Association (AHA).
The author of NA Wine & Food, Roberts created the industry’s first guide to nonalcoholic wine and food pairings. She is featured and quoted in many publications including NASDAQ, Huffington Post, The New York Post, and The Wall Street Journal.
Currently, Roberts lives in Connecticut with her 11-year-old son, Grayson, and is committed to helping women in recovery use food as medicine. She has mentored multilingual high school students in the NYC Department of Education and the United Nations’ Global Leaders Academy and established a “Cooking Around the World” series for elementary school students in Connecticut. Both programs teach students how food reflects the diversity of cultures on our planet.
Roberts in one of her favorite places, the kitchen
Roberts can be found at: https://www.lisarobertsfood.com/, on Instagram @lisarobertsfood and on Tiktok @lisarobertsfood.
Read the Q and A below to learn more about Roberts’ work and journey.
How did your path in culinary nutrition start?
I have always loved the food and wine experience, even at the age of 4 I remember drinking red grape juice from a wine glass! During graduate school at Oxford University, I earned my masters degree in classical archaeology with a specialization in ancient food and wine production, and I was a member of the Oxford University Wine Circle. From there, I trained to be a sommelier and fromager with mentors at Picholine, Artisanal, and Jean-Georges in New York.
My health took a turn, and I developed autoimmune conditions that were seriously impacting my quality of life. Additionally, I was dealing with anxiety, depression, and addiction. To heal, I applied my studies of ancient and indigenous culinary practices, specifically the ancient Greek concept of diaita (δίαιτα) which emphasizes that the manner in which you live intricately shapes your health and well-being.
Roberts with her son, Grayson
For me, the kitchen was where I learned to pay attention to what I needed nutritionally to support all areas of my health. Chopping, slicing, and stirring became a practice in mindfulness, or what I like to call “meditating without meditating.” As I healed and recovered, I wanted to share this way of eating and living with others who were seeking a heart-centered approach to health and well-being that was different from conventional methodologies. I then learned how to cook at an elevated level for people who wanted phenomenal tasting food, but without inflammatory ingredients.
After enrolling at The French Culinary Institute in New York City, I worked at Epicurious and Pure Food & Wine and became a featured chef and writer. After my son was born, I produced culinary wellness retreats and events around the country, partnering with organizations such as lululemon, Soho House, and Yelp, while also working with treatment centers and individuals in recovery. Both my corporate and private clients were responding to the power of food as medicine through the hands-on experience of culinary nutrition.
This led to becoming an Instructor of Culinary Nutrition with Stanford University’s BeWell & Healthy Living Programs where I have been teaching throughout the university, primarily at departments within the School of Medicine. I also enjoy sharing my specialization in food as medicine with leading companies and groups around the world.
How would you define "Food as Medicine"?
"Food as Medicine" (or “Food is Medicine”) is a foundational pillar of good health emphasizing the use of nutrition for healing and disease prevention. 85% of all healthcare spending in the United States is related to the management of diet-related chronic diseases. This approach improves outcomes of heart disease, mental health, diabetes, and obesity.
The idea is rooted in the belief that the nutrients found in whole foods balance and restore the body’s natural processes. For example, eating anti-inflammatory foods like dark leafy greens, salmon, and nuts can reduce chronic inflammation, while a diet high in ultra-processed foods and sugars may exacerbate certain conditions.
The "food as medicine" concept involves three areas of focus. First, preventative care uses food to prevent disease. Second, therapeutic use focuses on managing symptoms with specific foods or diets. Third, a holistic focus emphasizes integrating nutrition into lifestyle practices like mindfulness, exercise, healthy relationships, and sleep.
Roberts' guide to keeping a healthy gut microbiome
What is your advice for starting better eating habits?
According to a Cornell University study, the average person makes 221 food decisions every day. Figuring out what to eat can be hard, so remember that small changes have a big impact! I suggest an ADD-IN approach to create momentum around the changes you are seeking. For example, preparing one meal at home this week if you usually order delivery or remembering to have a quick snack before your next appointment or class can help kickstart these positive changes.
A diversity of real foods keeps the gut microbiome healthy which can be helpful in improving chronic diseases and common symptoms. As a result, eating foods rich in prebiotics (fiber), probiotics (fermented foods), and healthy fats (omega-3 fatty acids) can positively influence your gut microbiome by reducing inflammation. A mid-morning snack of berries, plain yogurt and nuts is a good example of fiber + fermented food + healthy fat. This has a positive impact on your mood, brain, and physical health by promoting the production of beneficial gut bacteria.
When you prepare snacks and meals made mostly of fruits, vegetables, legumes, whole grains, nuts, seeds, and olive oil, you are benefiting from antioxidants and other anti-inflammatory compounds. This has a positive impact throughout your body, including reduced inflammation, improved digestion, mood balance, enhanced brain health, better sleep, higher overall energy, and boosted immunity.
What is your fondest memory of your time at Berkshire?
I loved my years at Berkshire; they are some of my favorite memories–from the friendships I made to the faculty who were instrumental in my growth to the spirit of the Mountain. It was magical even during the difficult moments. I always felt connected to something bigger than myself because of how the Mountain grounded everyone, and I never felt like I had to walk through anything alone. Berkshire was always ahead of the curve with environmental and climate awareness; something others are only just now onboarding. My experience at Berkshire was the essence of Pro Vita.