A close friend of her passed from pancreatic cancer. She promised him to help others not to be in his situation.Anna sees beyond the household table and wants to support fundamental changes in the habits and health of those everywhere. How can we hope for a better world if we don’t put ourselves out there and create the change? For this reason Anna is studying and expressing herself at the current time through venues of multimedia with the hope and desire to help many people as well as protect and safeguard our planet for the benefit of all.

Anna Coulter is an innovative wellness advocate and founder of the Better World Cuisine school. Certified by Alissa Cohen as a living food instructor, and the Gerson Therapy ™ as a caretaker for those coping with cancer, she also holds a physician’s assistant degree from a Swiss university and has completed numerous classes in optimal nutrition.

She got greatly inspired by Dr. Tel-Oren, Dr. Fuhrman, Prof. Campbell, Dr. Gabriel Cousens and many others. She is also a coordinator of the Ecopolitan network and organizer of health events and festivals which include the Annual Bay Area Wellness Festival. Anna also heals through the visual. Her earlier career and degrees include architecture/design and art. She is a master of color and composition for soul renewal and transformation. In her paintings, as well as her recipes with playful blends of fruits and vegetables, Anna inspires one to be creative, step beyond the norm and explore the world with fresh eyes and wonderment. Her healing artwork can be seen on http://www.wisdompaintings.com

What others have to say:

“Anna is delightful, spontaneous, intelligent, whimsical, greatly creative and a true healer. While Anna shares her knowledge of health and healing though food sources, one cannot miss that Anna also heals through the visual. Many of her paintings are landscapes of oceans and beaches, others are butterflies symbolic of transformation and change – all are uplifting and breathtaking.  In food the Picasso dish is a winner as Anna teaches us to mix colored sauces for a visually delectable meal, couple this with the berry and nut dessert and one is in heaven. All of Anna’s work and efforts toward helping others and bettering the world are inspirational.

The Buddhist may call this beginner’s mind. I call it Anna. She sees the world with freshness and delight. And, while outspoken, she is always open to hearing new ideas. Now she offers a “Better World Cuisine” Program and invites others to join her in a campaign for a healthier, cleaner and more beautiful world.” JD