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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.

Ingredients for Vegan Hemp Pesto on Wooden Board

How To Use Olive Oil For Cooking

Health Benefits of Eggs - A simple Crust-Free Vegetable Quiche - Gluten-free

Simple Vegetable Crustless Quiche with Feta

Beet Kale Salad with Apple and Dill

Lentil Vegetable Bowl Recipe On Wooden Background

Roasted Vegetable and Lentil Bowl with Miso Tahini Dressing

Japanese Salad with Boiled Eggs and Chopsticks On Side

Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice

Greek Red Lentil Soup with Lemon

Greek Red Lentil Soup with Lemon

Chickpea Cauliflower Couscous in black frying pan

Curried Chickpea and Roasted Cauliflower with Couscous

Avocado Mousse in White Bowl with Avocado on side

The Best Avocado Chocolate Mousse

Recipe for Vegan Raw Seasonal Fruit Tart with Cashew Cream

Easy Dairy-Free Dessert – Raw Fruit Tart With Cashew Cream

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