Tatiana da Silva talks to us about Foodshui – her business that focusses on healthy food and wellbeing courses for the heart, body and soul.

by Susannah Grant posted on 24 September 2021

They say you can’t live on thin air, yet Tatiana disagrees – “breath is the first food your body needs”

As a former executive in Private Banking, Tatiana has swapped providing shrewd financial advice for sound wellbeing tips based on a holistic approach and her decades of experience of yoga, Ayurveda and interest in people inside and out.

What is Foodshui?

Just as Fengshui is used to balance the energy in our homes, Foodshui is based on an Ayurvedic approach to enhance our own natural vitality. This is not a new fad or diet. This is about how to adjust your relationship with food, revive your digestion, to nurture your soul, to sleep better, boost your metabolism and zing with energy!

Step into Tatiana´s soup: Spinach & Mint, Tomato & Papaya, Carrot & Ginger and Green bean & Basil

You started your career in Private Banking, how did you move into Fashion?

I have always been interested in fashion and had started to source clothes for friends and colleagues while I was at Merryll Lynch. My mentor at the bank advised me to choose which career to pursue and I chose to set up my own fashion brand in Miami but when I moved to Madrid I realised that the profit margins were much tighter and as I had always been interested in food and managing emotions I founded a 360 degree well-being business.

Radiant Tatiana

Tell us about the Foodshui catering side of your business

The food I produce is an extension of your own kitchen. I provide seasonal dishes for busy professionals, families or people on the go. Right now I have substantial silky soups with a range of flavours such as carrot and ginger, pumpkin and curry or green beans and basil. For main course we have a variety of quiches such as leek and mustard, portobello mushroom with balsamic followed by tempting treat biscuits of coconut, cardamom or cinnamon. Chocolate is a recurrent theme!

Tatiana´s flagship Portobello Quiche

Why Ayurveda?

I did a one-year Ayurveda course after practising it for twenty years since I lived in Miami. What draw me most to it was the fact that it is a dynamic state that takes into account each individual´s body type or dosha and brings harmony between our mind, body and environment. The recipes I teach are based on these ancient principles.

Tatiana keeps her calm

What courses do you offer?

I run cookery lessons for both small groups and 1:1 on the basics of Ayurveda. We always start by understanding a client’s emotions and physical relationship to food before they join the group sessions. This course inspires you to look at food in a more dynamic, exciting light and boosts your individual well-being and metabolism.

I also offer a managing emotions course for small groups in which we meet once or twice a month over 8 months so that clients have time to apply the information to their own lives. I teach people how to think with their heart, feel with their mind and get to know themselves inside out.

Good times in the Foodshui kitchen

In addition, I give classes in meditation with mantras and breathing techniques so that they become an integral part our daily life. The trick is to set aside 5 – 10 minutes at intervals to revitalise throughout the day.

Finally, I teach a course in personal and emotional development to nourish your mind, body and soul by incorporating all the Foodshui wellbeing elements in your life such as: breathing, laughter therapy, ayurvedic principles, sleep patterns, exercise and healthy recipes tailored to bring the best out of you. 

What are your top tips for wellbeing?

Relax your jaw and the rest of your body will follow.  Inhale slowly to eliminate stress. This break with your habitual frenetic rhythm will allow your heart, mind and body to change gear and change beat. (Editor´s Note – I have put up post it reminders to relax my jaw and have already noticed the difference).

What can´t you live without?

If I was sailing off to a desert island I´d have to take a supply of ginger, curcuma (turmeric), cumin and a fridge in which to keep the dark chocolate!

Tatiana´s tempting chocolate and cinnamon cookies

What are the next food trends to hit the headlines?

I think that we´ll spend a higher percentage of our income on better-sourced food, self-care and self-knowledge. Covid has taught us the merits of meaningful relationship with ourselves as opposed to a frenetic social life flitting from one event to another. I think that businesses will be more in tune with consumers and cardamom will gain popularity (Editor´s Note – our INC President is already on trend having brought her homemade coconut, chickpea flour and cardamom biscuits to our latest Area 4/5 coffee recently!)

What foods are great for boosting our wellbeing during midlife?

Pumpkins provide a lot of fibre, water and vitamin A to promote healthy eyesight whilst turkey helps you to sleep and avocados provide an important source of Omega 3 and 6. Other midlife superfoods include almonds, dark greens and beetroot which I tend to shred a lot. Brightly coloured foods such as kiwis, bananas and blue berries also play a key role at this time of our lives.

What are your most interesting food combos?

I make a delicious stewed chicken with prunes, nutmeg, red wine, cinnamon and Tamari sauce served with a crunchy almond crumble sprinkled on top.

A touch of ginger adds zing to your spring

Some people are lucky to get one successful career off the ground, Tatiana is on her third….with her recipe for purposeful longevity I suspect the rest of Tatiana’s talents are yet to emerge.




Whatsapp  Tel 680 838 803

Avenida de Guadalix 35,
Centro Comercial local 51 A1
( Al lado del restaurante Xarello)
Urbanización Ciudad Santo Domingo, Madrid

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