Rachel Jesson B.Phys.Ed (Hons) M.Phil. RHC is a certified health coach, natural food chef and an ex-South African triathlete, with a contagious and passionate enthusiasm for nourishing foods and optimal health. She is a teacher at the School of Natural Cookery and is the first natural chef to extend these cooking methods out into the demanding field of athletic performance; hence being the host of the CISN Natural Sports Cookery course. Rachel insists that for health, we need to keep things simple; she takes inspiration from previous generations with regard to the preparation of wholesome food. Her latest projects include two-day bone broths, convenient but highly nutritious slow cooking recipes, fermented foods, sports granola bars, and homemade ice cream!
Rachel is the co-author of Wholesome Nutrition (with Ian Craig), within which she focussed on the food sourcing information and the beautiful recipe section, and she contributed to the textbook of Integrative Sport and Exercise Nutrition, edited by Ian and Professor Justin Roberts. Therapeutically, within the Nutritional Institute, which she co-founded with Ian, she works as a health coach, helping individuals to put nutritional interventions into a practical, food-focussed form.
Rachel’s educational achievements include an honours degree in physical education (B.Phys.Ed), a masters degree in sport science and sport psychology (M.Phil), a Level 5 Diploma in Health Coaching, and her Natural Chef qualification. She is also NLP trained, and has spent the past 20 years immersing herself in the study of whole, traditional and living foods.
Read more about Rachel on our sister site www.thenutritionalinstitute.com, including her nutritious recipes and blog posts.
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