The thing that struck me when I first discovered Rachael Campbell was how much vibrancy and life seems to exude from every pore. She is an intuitive coach who helps people to find their inner voice, so they can create a life full of success, love and happiness. She also happens to be a brilliant Raw food chef and is kindly sharing her delicious recipe for Lemon Raspberry Cheesecake with us.
What are 3 words you would use to describe yourself?
These are the first three words that come to mind.
What does wellness or wellbeing mean to you?
Loving yourself and your body. A well balanced life of work, family, friendships, love, exercise, social and alone time, whilst consuming food that intuitively feels right to you.
What’s your food philosophy?
I believe food is your medicine, my guidance around food comes intuitively. I feel it’s about learning to listen to your body, feeding your body the goodness it deserves and exactly what it’s asking for. Our bodies need variety, this is where it’s important to trust what your intuition is telling you. Everyone’s body is different; what works for my body might not work for yours. I guide people to become more aware and in tune with what their body is asking for.
What was the catalyst that turned you onto living a more natural and holistic lifestyle? Can you tell us why you are so passionate about conscious and healthy eating?
Conscious intuitive eating and raw food has been a big part of my life for the past 9 years, I was intuitively guided to this way of life. Throughout my childhood and teenage years I felt a very heavy energy around my body. The day I started eating raw and plant based foods the energy started to lift and my body spoke loud and clear that this food feeds my soul and energises my spirit. When I eat and look at a beautifully prepared raw dish, I can feel the force of energy it gives my body, it’s incredible. I feel light, alive, a sense of clarity and completely satisfied. Still to this day 9 years on, I feel the same effects. I was very fortunate in 2012 to travel to the USA and attend the Matthew Kenney Academy. This experience opened my eyes to another world of plant based cuisine. I feel the world is starting to become more consciously aware of the importance of the food that we feed our bodies, which is very exciting.
What was the biggest challenge you found when changing your diet and how did you overcome it?
To honestly say, I didn’t find it challenging because I could see and feel the benefits straight away especially with my energy levels. This inspired me to keep cleansing my body of the foods that didn’t feel right, so my energy levels kept increasing and my digestive system began to work with ease, which was a big change for my body. There was something in my soul that kept saying, ‘this is exactly where you are meant to be and what you’re meant to be doing, keep going’. I listened and trusted my feelings.
For anyone wanting to upgrade their health or diet, what is your advice on what to change first and how?
Like I have mentioned above. I would advise to start to listen to your body – what is your inner voice telling you? How do you feel after eating certain foods? Do you feel bloated, heavy or sluggish? Become more conscious of the foods that make you feel good, amazing, light and alive. Start to feed your body more of the foods that make your body thrive. Be patient and trust the process. It is a process when eliminating foods – it takes time. I would recommend a high percentage of plant based and raw foods in anyone’s diet; start slow though and be gentle with your body.
What does an average intake of food consist of for you per day?
Warm Water Lemon
2 litres of water
Fresh home made Vegetable Nori Roll
Salad with the colours of the rainbow, nuts, seeds and roast spiced pumpkin
What are your non-negotiables everyday?
Warm water and lemon.
2 litres of water.
Listen to my personally recorded audios of my life vision statement, my monthly goals, my primary goal and my self image statement.
Write out my primary goal statement.
Write out my gratitude list.
Spend quality time with my dog Kobi.
Who are your dream dinner guests and what would you serve them?
Beyonce and Jay Z, they are a couple who fascinate me. They are a power couple in business and their personal life, they live a very private life although they are famous, which I highly respect and admire. I would prepare them a Raw Degustation, I feel they both would be intrigued by trying different food and would appreciate the time, thought and art behind the art and magic of Raw Cuisine.
What lessons have you learned in the last few years since starting your health journey that have improved or enriched your life in some way?
I have become more consciously aware of myself, my body, my actions, my life and the people around me. Because of this I am very thankful for this way of life, I feel truly blessed.
What can we look forward to from you in the future?
The excitement in my business at the moment is that I have just launched ‘Your Personal Power’, this program is very close to my heart. I share the exercises that guided me for the first time in my life to experience the world from my perspective. I dropped the stories about what I should be doing and what would make me happy through society’s eyes and went on a deep dive to uncover who I was and who I wanted to become. This is what I want everyone to look forward to, the deep feeling of knowing and loving the person you are.
What is your favourite quote or saying to live by?
Born To Be Real, Not To Be Perfect.
I have lived a lot of my life trying to be perfect so I was accepted by everyone around me. This is not realistic or ever possible. This quote is a great reminder that life is about being real not perfect.
Delicious Lemon Raspberry Cheesecake
Makes 1 cheesecake 9”/23cm spring form cake tin
Ingredients for base
- 3 cups almonds*
- 1 cup medjool dates pipped
- 1/2 cup coconut shredded
- Pinch Celtic sea salt
- 2 tablespoons coconut oil (liquid form)
Method for base
Process nuts and salt in food processor until finely chopped
Add dates, coconut oil and shredded coconut blend well
Scrape ingredients from bowl and press firmly into cake tin
Press mixture firmly into a lined cake tin and place in freezer
Make a little extra base and set aside for garnishing of cake
Lemon raspberry filling
- 3 1/2 cups cashews*
- 1 cup (full) lemon juice
- 2/3 cup raw honey, agave or maple syrup
- 1/2 cup coconut oil (liquid form)
- 2 teaspoons vanilla extract
- zest of 2 lemons
- 1 punnet raspberries (fresh or frozen)
- Pinch Celtic sea salt
Method for filling
Place all ingredients in food processor blend until smooth and creamy
Pour filling onto crust and place in freezer for 2 hours, or until middle of cheesecake is firm to the touch
Option: Fold raspberries through mixture, then pour over base. Please note the colour of the raspberries can make a beautiful swirl through mixture.
Once frozen and ready to serve allow cake to thaw on bench for 30 minutes and cut into 8-10 slices before serving
*Almonds – Soaking and dehydrating of almonds is an option, not a requirement; you can use raw nuts. If you choose to soak nuts, complete this process in bulk, so you have a good amount of nuts in your pantry for recipes and snacks, then your recipe process is quick and easy. Soak almonds over night. Rinse and drain. Dehydrate for 12–24 hours or until dry. Dehydration time will depend on how many nuts are in the dehydrator at one time.
*Cashews – Soak cashews for 2–4 hours. Rinse and drain. The soaking process is an option, not a requirement; you can use raw cashews. I do recommend soaking if you have time.
sprinkling of almond and date base
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