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Rachael J. Brown

Rachael J. Brown earned her plant-based nutrition certification and food and sustainability certification from the T. Colin Campbell Center for Nutrition Studies and eCornell. After being diagnosed with high cholesterol in her late 20s, she discovered The China Study and started exploring the science of nutrition. After she ate an oil-free whole-food, plant-based diet for just 17 days, her cholesterol dropped 50 points. That was the beginning of her family’s journey from the standard American diet to a WFPB lifestyle. A licensed practitioner of massage and the pain neutralization technique, Brown is also a certified yoga and Pilates instructor and a spiritual director. She completed the 12-Day McDougall Program and has led corporate mindfulness seminars. She received her Bachelor of Arts in geography from the University of Washington and has been an adjunct professor in nutrition and wellness. For more information follow her on Instagram or visit her website.

All Contributions from Rachael J. Brown (4)

Kid-Friendly Rainbow Salad

Perfect for potlucks or other group gatherings, this easy rainbow salad serves up an array of colors and flavors with a slightly…

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Dilly Vegan Macaroni Salad

With a hint of sweetness from diced apple, this dill-infused dish strikes the perfect balance between a potato salad and pasta salad….

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Kid-Friendly Edible Flower Salad

Want to make eating veggies more enticing for your little ones? Add edible flowers to your salad to turn it into an…

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Vegan Taco Salad Bowls

While these fun taco salad cups were created with kids in mind, plant-based eaters of all ages will enjoy this hearty, tasty…

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