Rachael Brown

About Rachael 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 WFPBNO for just 17 days, 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 the 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 BA 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.

A spirited speaker, Rachael enjoys sharing just how easy and inexpensive transitioning to a whole food, plant-based, no oil diet can be. She has been on over 35 podcasts, including Chef AJ, Plantstrong, and the Esselstyn Family Foundation. A contributor to Forks Over Knives, Center for Nutrition Studies and various other publications, she helps simplify leaving the SAD (standard American diet). Worried about getting enough protein? What to feed picky eaters? What supplements you need to be taking? How to eat WFPBNO at a restaurant? For Fork's Sake and Rachael answer these questions and more and would be a great addition to any panel, conference, podcast or educational seminar.

50% of profits from the sale of For Fork's Sake is donated to charity and 1% of gross sales goes to 1% For the Planet.