Holly Noll


Holly has been vegan for a good many years now but didn’t get into it for the health benefits. That all came later. It all began growing up in the food industry, heavily inspired by her father, grand mother and their traditional styles, learning to twist them into healthier, plant based, versions. Once foundations got solidly laid, fear became obsolete, and she became bolder, finding new ways to expand the possibilities with plant based food.

 Along the way Holly worked at the famed Cafe Gratitude that changed her vision of food, sweets, raw food and health. Then went on to start the first business, the original Liberation Foods, a whole sale vegan bakery out of Oakland, CA that was dispersed to move to Seattle to work at such renowned restaurants as Sutra, Thrive and Cafe Flora. She also has done many events and classes, guest lectured at the Art Institute of Seattle, written columns on food and music for AMP magazine as well as food, fitness and recipes for various blogs and websites. Through teaching she met and coached individuals on how to use alkalizing lifestyle change to cure their cancers and disease while using diet and lifestyle to cure her own ailments. While in Seattle, Holly joined an awesome team and created Vegan Shortcake, an ongoing cooking and lifestyle show. However, a California girl at heart and the sun beckoned, so she returned to the Bay Area and became certified in Plant Based Nutrition from eCornell to solidify abilities to join food, flavor and wellness. She is dedicated to teaching how to rid ourselves of the perception of what can and cannot be done, not only in food, but also when it comes to improving all that we see around us.