\ ˈsä-v(ə-)rən

: of the most exalted kind
: having generalized curative powers 
: enjoying autonomy - Independant 


\ ˈwā

: a possible decision, action, or outcome
: movement or progress
// way of life

*definitions by Merriam-Webster’s Dictionary

Sovereign Way is a lifestyle concept that celebrates our autonomy and solidarity with our local surroundings in connection to our food and footprint upon the earth. 

Aloha, I'm Guri ...

A Writer, Recipe Developer, Locavore and Zero-Waste Advocate – devoted to living in harmony with earth in the midst of the climate crisis.
I explore and implement tools and recipes that support our individual innate abilities to eat intuitively and reconnect us with the source of our food and our earthing selves. 

I source food from the plants, animals, and fungi. I cook as my ancestors did, sometimes I cleanse and sometimes I feast. I trust deeply in earth’s resources of plant medicines and my body’s ability to heal itself. After giving birth to my son at home on Maui in 2014, I became fascinated with his innate intuitive eating that all children posses and am constantly blown away by his curiosity and concern for the state of our planet. My right of passage into motherhood has reconnected me to living and eating intuitively, something which I had forgotten through society’s paradigms and modern food dogmas. I practice to listen and trust in my body’s signals of what’s best for me.


With this awareness, I became more mindful about where I source my food and have since been working with locally-sourced “locavore” cuisine and wild foods. I am passionate about finding the closest source to our ingredients and other resources we use to survive: as local, organic, and free from large corporations as possible. When we know where our resources come from, we can make the best environmental choice for our planet. I love food because it is a universal language that has the power to connect us with each other and with mother-nature as we reconnect to her source!


Most recently I’ve been looking at not only where our food and resources come in from, but also where they go out. Eliminating single-use-plastics and working towards Zero Waste for my own life has become a passion and the greatest challenge. Incorporating these practices into my home and teachings gives me hope for our future generations on earth. There’s no going back.





I have been fortunate to grow up in several enchanted places on the planet. From the alpine mountains of Chamonix France and the high desert of Taos, New Mexico to the breathtaking north shore of Maui, Hawai’i. My maternal heritage and name is rooted in Norway and my other lineages trace back to Northern Europe. I was raised by two free-spirited single parents each with a passion for food: my Norwegian mother Tone (Bergene) Anthony, a pioneering raw-food chef and health food advocate and my American father Gary Bigham, a “ski-lebrity”, musician, photographer and bed-and-breakfast entertainer. I was surrounded with an awareness of healthy living as well an emphasis on entertaining guests at the dinner table. My nomadic upbringing was multi-cultural and multi-lingual and has given me the values of adaptability, a deep love for our natural environment, broad food culture, global perspective, and perhaps a little too much wanderlust…​

Some random merits:


  • Attended a Visual Art School above one of the most hip night clubs in Oslo, Norway.

  • Studied Hawaiian culture and language at University of Hawai’i for over 2 years.

  • Hosted over 100 guests from all over the world in my home (airbnb style), many of whom have become lifelong friends.

  • Traveled extensively as a single mama world-schooling my son to explore and embrace global diversity.

  • When not in the kitchen developing recipes or writing, I prefer to spend as much time as possible outside in the elements. I love skiing, surfing, sailing, foraging, hiking, camping, and learning new survival skills!


In 2009, I wrote a book manuscript with my mother compiling her raw food recipes. She always encouraged me as a writer. This was a mere two years before her unexpected death to cancer, my first deep trauma in this lifetime. The later completion of our book Heart of Raw Food evolved into a healing journey for me through the recipe testing, writing, photography, storytelling, and community involvement of her legacy. I became a published author at the age of 22 and later the second edition released in 2015. My mother lives on through her recipes, many of which will be shared on the blog of this site. 


My work in the niche topic of raw food put me in an interesting position, as people often perceive me, for better or for worse, to be a “raw-foodist” or a “vegan”. Truth is I’m neither, I prefer not to label or restrict my food choices. I love food culture too much to turn down any home-cooked meal and thankfully I don’t have any major allergies to make me. I usually feel best eating plant-based, with meat/dairy in moderation. However, as to protect the image surrounding my work I experienced a lot of confusion and guilt about what and how to eat. 


The misconduct in modern food production and paradigms from opposing health perspectives are very confusing. There seems to be a disconnect from our nature and intuition as food-eating humans upon the earth. We’ve been eating here for thousands of years, but only in the last couple hundred have we industrialized our food system. Are we supposed to kill animals for food? Are grains healthy for humans? What about dairy? How much should we eat raw and how much should we cook? All of these questions seemed to point to one conclusion: that we homo sapiens  are the only species who don’t agree on what to eat. I was pressured by conflicting modern food dogmas and dietary labeling seemed to want my identity. Deep down I knew that I’m just a lover of innovative healthy cuisine that feels good in my body. But I didn’t know what to call it or how to own it.


During this time yoga became a huge part of my life and healing. I later went on to receive my 200 hour yoga teacher training on Maui, a life changing experience. The yogic philosophy of “ahimsa” (to cause no harm) is true to my heart, but again the ideal of vegetarianism wasn’t right for me. I felt there must be another way to walk this earth in harmony with all living beings, plants and animals included. 


My mother had walked a path of self-realization as an artist with food as her canvas. Raw organic whole foods were what gave her body and soul energy, what she enjoyed most. She was passionate about pulling inspiration from dishes and then making them in the “raw”. But she would also joke that she wasn’t a vegetarian. On occasion she enjoyed chicken with mustard and on her deathbed she asked for a traditional Norwegian cake filled with refined sugar just to taste one last time. She was seemingly healthy and full of energy pursuing her dream until the last couple of months of her life. It was her rightful choice to go undiagnosed until it was too late. She ate primarily what some would call the “cancer-free diet” and surely she was intuitively attempting to self-heal. Although we can’t pinpoint the exact cause of her cancer, of course we can question how her lifestyle contributed. Was she wrong? This question that used to haunt me has led me to surrender and say: No, she was free, she was sovereign.




Through my studies in Hawaiian indigenous culture and life experiences of fishing and foraging in the abundance of the Hawaiian Islands, I came to understand the importance of where our food is coming from and the integrity in which it is sourced. The dietary labeling I was avoiding (raw, vegan, paleo, keto, vegetarian, gluten-free, etc.) are actually modalities that have been integrated into our diets without labels or exclusivity for thousands of years, depending on climate, season, rhythms and intuition for survival. It is only very recent with industrialization and the phenomena of mass food importation that we have the entitled privilege of food dogmas. I realized that I can enjoy all eating modalities at different times for different reasons and sourcing ingredients locally is what makes most sense. I love developing inspiring recipes, honoring what may be relevant for different people and different places.


So I decided to declare “sovereignty” on the way that I eat and thus the way that I live!


It is a great privilege to share with you my creations, recipes and inspirations for living a more mindful and sustainable life along my journey, travels and parenting. I hope you’ll join me in sovereignty and solidarity for our home planet.


Me ke Aloha 

With all my love and light,