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Cynthia Damaskos, INHC
Your host Cynthia Damaskos is a Certified Health Coach, Writer, Blogger, and Podcaster at Holistic Christian Life, She has a private coaching practice, leads women’s wellness workshops, speaks at conferences, and holds retreats.
After becoming an Orthodox Christian in 2001, she realized the importance of community with like-minded people during the fasting periods. What to eat when you are not used to a vegan diet? Why did the Ancient Church prescribe the observance of Great Lent? What can we learn through others? That is when Cynthia, along with Rita Madden, created My Beautiful Lent in 2016. Now in it's fourth year, hundreds of people have enjoyed this program. We pray it inspires, encourages, and supports you during the fast.
Cynthia’s book, The Holistic Christian Woman explores Galatians 5:22-23 and how these verses pertain to how we should be living our lives spiritually, emotionally and physically. It is a workbook that can be used individually or for group bible study.
Contributors for Meal Planning Include -
Rita Madden, MPH, RD
Rita is the author of the book and podcast on Ancient Faith Radio - Food, Faith and Fasting. She is also the program director for Mediterranean Wellness, a company that focuses on sensible weight management and chronic-disease prevention. She focuses on helping people and families form a healthy relationship with food. Such areas include weight loss/management, type-2 diabetes prevention, reducing blood pressure and triglycerides. As a Registered Dietitian, who finds inspiration from the great role that the Eastern Orthodox tradition plays in modern-day health, Rita is passionate about working with people to prevent/manage chronic diseases and to lose/manage weight through a faith-based approach to eating and living. She conducts nutrition workshops on a nation-wide level and is devoted to helping people form a healthy relationship with food.
Host of the podcast Wheat, Wine and Oil - also on Ancient Faith Radio, Martha has enjoyed a variety of jobs in the culinary industry for over 20 years. At home in the kitchen, the studio, and on location, Martha’s food styling and recipe development have been featured in such national magazines as Cooking Light, and Health. Her interest in food and cooking initially led her to the Opryland Hotel Culinary Institute in Nashville, Tennessee. After completing the rigorous 3-year culinary apprenticeship program, she left as a classically trained cook with an applied science degree in culinary arts and certification from the American Culinary Federation. Martha spent several years as a test kitchens professional at Cooking Light and later as a contributor where she honed her skills in recipe development and food styling.