About Nancy Travis
Early in life I delighted in cooking for my family. My father instilled an appreciation of quality food with beautiful presentation. Drawn to the health aspects of plant-based cooking as an adult, in the 90’s I studied at the Natural Gourmet Cookery School and learned macrobiotics at the Vega Institute. I furthered my natural foods expertise through operating a vegetarian restaurant in Seattle with a focus on whole foods.
After raising my children full-time, I went back to professional cooking in 2009. In 2016, I completed a certificate in Plant-Based nutrition from the T. Colin Campbell Center for Nutrition Studies at eCornell and in April of 2017 I completed the "Forks over Knives" Plant-Based Certification. This training emphasized whole food cooking without added oil and low salt and sugar.
With 25 years of experience in plant-based meal preparation, I love helping people reach their goals for wellness.
Sukhi Kitchen was born from a passion for cooking amazing food and a dedication to healthy eating. Founded in 2009 by long time Bainbridge Island resident Nancy Travis, Suhki Kitchen has worked to help clients improve their lives by shifting to a plant-based diet.
In 2014 Suhki Kitchen took up residence at Dayaalu Center to provide “grab and go” soup and salad service for their yoga and healthy living students, teachers and the community at large. Then, in August of 2016, Suhki Kitchen closed their operations at Dayaalu in order to spend more time educating and counseling in addition to cooking for individual clients.
In 2018, Nancy added public classes in addition to her private ones at the Bainbridge Artesian Resource Network (BARN) She is also an active member of their planning committee for the Kitchen Arts studio.
Sukhi Kitchen is licensed and insured.