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Rachel Dickens, Registered Dietitian

Rachel Dickens was born and raised in Prince Rupert, a small coastal town in Northern BC. She is of mixed-ancestry; her mothers’ side is East Asian and she is first-generation to these lands. On her fathers’ side, she is a member of the Lax Kw’alaams Band, a Tsimshian Nation (Tsim-she-yan, meaning “Inside the Skeena River”) made up of 9 of the 14 Allied Tribes. She has been trained as a Registered Dietitian and Certified Diabetes Educator, though acknowledges that the majority of her learning has come from working alongside Indigenous, specifically First Nation, community. She currently now has the privilege of living and working on the unceded ancestral homelands of the Tla-o-qui-aht First Nation, colonially known as Tofino.

Lebanese Wild Fennel Pesto Recipe

Roasted Rhubarb Apple Crisp in Blue Bowl with Baking Tray

Roasted Rhubarb Apple Crisp – 6 Ingredients [GF]

Boiled eggs with peanut sauce - gado gado

Sami’s Easy Peanut Sauce | 6 Ingredients!

Friend herring roe on kelp on blue plate

Fried Herring Roe On Kelp With Soy Sauce

Lentil Salad on White Plate with Squeezed Lemons

Best Lentil Salad Recipe with a Mustard Vinaigrette

Masala Chai with Honey

Masala Chai Recipe [Dairy-Free]

peanut butter cookies stacked on white plate

Oatmeal Peanut Butter Cookies | Flour-Free, 5-Ingredients

Ingredients for zucchini noodle pesto pasta with tomatoes in frying pan

My Favourite Fermented Food Recipes | 6 Recipes Using Ferments!

Cranberry crisp on grey tray

Ahousaht Oat & Honey Cranberry Crisp | 5 Ingredients

bowl of roasted vegetables with baking tray in back

1 Pan Healthy Roasted Vegetable Dinner

Labneh on white plate topped with berries

No-Bake Gluten-Free Labneh Cheesecake | Two-Ingredients

Quinoa Edamame in black case iron

Plant-Based Diets and Sustainable Eating

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