GoodMoodFood.com - About the Chef

Ursula Horaitis
Gourmet Chef and teacher for raw foods.
Consultant for Nutrition
Consultant for Economical Environmental Buildings

I was born and raised in Furtwangen , Germany , a historical village of Black Forest Clockmakers and Clockmaker Schools, with its well known Clock Museum (Furtwanger Uhrenmuseum) and, of course, its famous Cuckoo Clocks.

My love for tastebud-spoiling food started in my childhood. Every year in late Summer, I loved to go with my Ma and Grandma into the forests, for blueberries, raspberries, cranberries, many herbs and mushrooms, full of secrets.

At the time when Pizza, Pasta, Parmeggiano, Pecorino, Mozzarella, Prochiutto, etc. were still strange words in our country, my Italian step dad and his family taught me how to prepare mouth-watering Italian and Mediterranean dishes.

Gladly, I have no success story about being healed from severe illnesses with raw food, etc., only some colds and a bronchitis that I ”healed” with water fasting. As a child, I went through all the childhood illnesses like chicken pox, measles and all the other ”normal” diseases. Our doctor at that time was convinced that we kids (my brothers and sisters and I) had to go through those uncomfortable times to build up a natural immunization to become strong and stable for our later lives. The old doctor was right, because ”vaccination is not immunization.” *

After I studied Trade, Business and Economy, I studied Nutrition and Agriculture. My interest not only for healthy eating but for also living in a healthy environment led me to work together with architects, construction engineers and building companies. I learned to design and create buildings that combined environmentally-friendly and healthy materials like wood, steel and glass, with insulation, solar techniques and other natural sources for heating and cooling systems.

Later, I moved from the cold Black Forest to the warmer Rhine River area and the romantic city of Freiburg , with its famous route through the wine areas of Breisgau, Kaiserstuhl, Markgräflerland, Ortenau and Alsace in France. In many of the over 1400 year old little wine villages I got to know many excellent high-end gourmet restaurants. Some ”Michelin-Star Restaurants” are in the area along the Rhine River with one, two and three stars.

Next to my work in creating ”healthy” family homes and buildings, in my free time I developed nutritional, healthy and delicious recipes and menus. Whenever there was a company or private party for friends, I prepared elegant gourmet buffets.

Because of my business, I traveled all over Europe, parts of Asia, Australia and I fell in love with South Africa , ”One World In One Country”. It is the most beautiful country I have ever seen. Throughout my travels, I learned more and more about preparing food with natural ingredients.

When I first came to California in 1999, I was truly shocked about the poor quality and standard of housing and buildings. Nothing works without air conditioning, no schools, no office buildings, no hotels. Windows can't be opened, so a person can't even breathe fresh, natural air. Some offices and schools don't even have windows and people work constantly in fluorescent light. The people seem not to know any difference and see it as ”normal” to work and live like that.

Secondly, I was shocked about American's style of eating. There are the same fast food restaurants and chains, over and over, wherever I go.

Thirdly, I found that at least 70% of the population is overweight and obese. Almost every week I meet somebody who suffers from cancer, allergies, asthma, diabetes, heart diseases and many other things. It is amazing that most of these people don¹t even smoke and don't drink alcohol or coffee. Why are they so sick then? Where does it all come from? Why is there such a huge difference in diet between Europe and America?

Around the end of my first year in America I met Jerry, my future husband. As a vegetarian and very health-oriented person, he introduced me to the Living Lighthouse in Santa Monica . Dennis Knicely was the raw food chef at that time. At first I thought, what more can I learn about preparing gourmet food? What is so special about ”Raw & Living Food?” Curious as I am, I wanted to know more about it. Dennis prepared a wonderful meal and I was ”almost on the floor” it was so delicious. So far, my diet was 30 to 50% raw fruits, vegetable and nuts and was based on eating them by themselves. As a nutritionist and chef, I was now challenged to create many raw recipes based on my ”traditional” Mediterranean and German recipes.

Based on the encouragement of Jerry, Dennis and many others, I offered raw food meals to friends, at special events and at classes for people who want to know more about life and health saving raw and living foods and how to prepare delicious meals.

Now, I prepare raw food in our ”Good Mood Food” Gourmet Café, for Breakfast, Lunch, Dinner and all kinds of special events, from a small menu for family events up to elegant buffets for big celebrations.

Our cookies and crackers are sold in several health oriented stores.

We will happily share our knowledge with you about this new (or old?) lifestyle of raw and living foods, and we offer classes, special events and personal coaching. If you want to stay healthy, or have special health challenges, just give us a call.

The next big step is to finish the Good Mood Food Recipe Book!

Thank you to all our friends, guests and customers from their continued support!