Sofia Berg

Sofia loves plants and refuses to make them a personality. A plant-forward plate can include eggs, yogurt, or fish. It can also be fully vegetarian. The point is a meal that is colorful and satisfying, not a label you have to defend.

She teaches knife skills, roasting, and sauces that make cabbage taste like you meant it. Many of her clients swore they disliked vegetables and then discovered they disliked plain, under-seasoned vegetables. Olive oil, salt, lemon, and heat change the story.

Protein is part of her teaching, because a bowl of leaves is not dinner. Beans, tofu, eggs, and dairy sit beside the greens. She shows portions with the plate you own, not with a scale you will abandon.

Sofia's market notes follow the season. You get a short list, two sauces that last the week, and a way to turn extra vegetables into soup so nothing quietly dies in the drawer.

Mention Sofia Berg in your note or choose this name on the appointment form. Visits are educational conversations about food and habits. They are not emergency care, and they do not replace a clinician who already knows your history.