Meet the Author
Rachael J. Brown earned her Plant-Based Nutrition Certificate and Food Systems and Sustainability Certificate 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 just 17 days of eating WFPBNO her cholesterol dropped 50 points. That was the beginning of her family’s journey from the Standard American Diet (SAD) to a Whole Food Plant-Based No Oil (WFPBNO) lifestyle.
A licensed practitioner of massage and Pain Neutralization Technique, Rachael 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 B.A. in geography from the University of Washington and has been an adjunct professor in nutrition and wellness.
Rachael belongs to the University of Washington Alumni Association, the T. Colin Campbell Center for Nutrition Studies’ Whole Communities program, and Eat for the Earth, as well as Plantstrong and McDougall communities.
Rachael is happily married with two grown children. She lives in California, where she can usually be found trail running, rock climbing, cycling, and bikepacking with her husband.
Why is Healthy Eating So Important?
Changing your family’s food, health, and life for the better doesn’t have to be drastic. Transition to healthier, happier Whole Food, Plant-Based, No Oil eating with help from a mom who’s done it.
Healthier and happier is just 10 days away! Get For Fork’s Sake and start a clean eating journey to plant-power your way to better health for you, your family, and the planet.
4 Inexpensive, Easy Substitutions to Make Your Cooking Plant-Based and Oil Free!
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