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Rachel (Dickens) Greening, Indigenous Registered Dietitian

Rachel (Dickens) Greening 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 communities. 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.

Hand Holding Nori Rolls with Turmeric Carrot and Nuts

Raw Nori Stix Recipe – Eating Raw

Red Cabbage Coleslaw on White Plates

Healthy Coleslaw Recipe with Toasted Almonds [Mayo-Free ]

Vegan Zucchini Noodles with Pesto on White Plate

Vegan Zucchini Noodles with Pesto [Vegan, GF]

Vegan Pesto In Glass Mason Jar

The Ultimate Vegan Pesto Recipe with Hemp

Eggs In A Bowl with Sliced Eggs On Salad

The Health Benefits of Eggs AND Why I Eat Eggs

Feature Beetroot Dip in white bowl

Beetroot Dip with Cream Cheese | 5 Ingredients

Turmeric Latte Recipe in White Mug

Simple Turmeric Latte Recipe with Ginger

Banana Free Smoothie Bowl Recipe with Cauliflower, Zucchini and Spinach - Vegan, Gluten Free, Whole 30, Paleo

Smoothie Bowl with Cauliflower and Greens

Dandelion Root Latte in White Mug with Dandelion Flowers

Dandelion Root Latte with Turmeric and Ginger

Vegan Ranch Dressing Recipe in Glass Jar with Dill

Vegan Ranch Dressing with Hemp Hearts

Close Up of Lentil Salad with Red Onion and Arugula

The ULTIMATE Guide On How To Make Salad Dressing

Tofu Salad in Bowl with Creamy Dressing

Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing

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