OUR MISSION
We exist to promote a healthier and happier planet. By blending gastronomy, fermentation, and nutrition science, we create delicious, nutritious, and sustainable food and drink to enhance your gut health and overall well-being.
Our mission is to build a community that revolutionises our food and drinks, creating a healthier, more sustainable future for everyone.
2020
🌟
Cecilia’s Culinary Adventure Begins
Cecilia starts her food Instagram to share her love for easy, healthy recipes.
2021
Turning Tough Times into Triumphs
Despite a tough year, Cecilia has a light-bulb moment: tough times are chances to change for the better. She keeps going and doesn’t give up.
🌈
2022
Following the Dream
Cecilia joins Le Cordon Bleu, dives into fermentation and gut health, and realises today’s soft drinks have a big problem: too much sugar and artificial sweeteners, with little nutrients. She wants to change this.
🎓
2023
The Fermented Juice Revolution
Cecilia discovers fermented juice: it reduces natural sugars and boosts nutrients. She experiments with recipes, creating a zero-waste gut health product. She ferments pressed juice and turns leftover pulp into high-fiber crackers.
🍹
2024
Creative Minds Unite
Yuchen and Keyu, recent Architecture graduates, join as Creative Design Co-Leads, bringing their Gen Z flair and innovation to elevate our brand.
🎨
2025
We are just getting started...
‘My journey to a Happy Gut and a Happy Me’
-A little note from Cecilia, founder
Imagine a girl struggling with gastrointestinal issues and anxiety since high school—that was me. My family had a history of weak and sensitive digestive systems. I often suffered from stomach pains, fatigue, heartburn, acid reflux, and various symptoms, which caused lots of disruptions to my life. The doctor diagnosed me with chronic gastritis and stomach ulcers at the age of 21. For years, I had to cope with these symptoms with medications as they came, not realising the connection to my gut health. However, despite of my gut issues, I’ve never stopped loving food.
Growing up in a small village in Jiangxi, China, my family taught me the value of sustainable cooking and healthy eating. We grew our own fruits and vegetables, foraged plants, cooked from scratch, fermented our surplus and ate the seasons. This deep connection to nature and food means that food isn’t just fuels to me, but a part of my heritage and a reflection of my values.
During the pandemic, I faced severe mental health challenges, prompting me to reflect on my life’s purpose. Despite a decade in Banking, I decided to follow my true passion: Food. In 2022, I earned a Diploma in Nutrition, Gastronomy, and Food Trends from Le Cordon Bleu. This life-changing experience inspired me to make a positive impact through food and nutrition.
After graduating, I studied Medicinal Plants at Cornell University and learned fermentation and zero-waste gastronomy in Silo London Restaurant. I travelled to Bilbao Food4Future World Summit, devoured nutrition and science papers on PubMed and immersed myself in food microbiology and fermentation books.
I began experimenting with different probiotic-rich fermented and high fibre recipes. I adopted a diverse diet of at least 30 different plants each week and eliminated intolerant foods and drinks. The results were incredible, I felt more energised, experienced fewer symptoms and saw significant improvements in my mental health and self-confidence.
This journey taught me the importance of self-love and appreciating every moment, good or bad. I founded CECII to share this knowledge and passion, aiming to help you to boost you vitality, so that we can create a healthier and happier planet together.
