Rachelle Wood, RHN is an honors graduate of CSNN Halifax 2002. After working a few years in the industry, Rachelle started her own company in 2005 that specializes in weight management. She has 2 office locations and has helped PEI lose over 75,000 pounds! She is the author of the See Results Holistic Weight Loss program and the Positively Charged Holistic Detoxification program. Rachelle teaches Business Mastery for CSNN Moncton, and is the CSNN Alumni Board Maritime Representative on the Board of Directors. In 2009 Rachelle won the PEI Business Women's Association Emerging Business of the Year award.In 2010 she was nominated for the Chamber of Commerce Excellence in Health Care award. Check out her company website, rachellewood.ca and nutrition blog.rachellewood.ca or lose weight online with her seeresults.rachellewood.ca.
In 2010 Rachelle launched, See Results, an online weight loss program and client management tool. With the help of See Results, Rachelle is now able to work with clients nation wide online. See Results provides clients with: customized meal plans, healthy recipes, holistic education, interactive tracking tools, charts/graphs, journals and homework questions to submit. It is easy to use for the client and nutritionist. The system was designed and developed over 2 years and based on Rachelle's successful in office program. To find out how See Results can help to grow your existing or start-up nutritional consulting business, please email us at info@seeresults.ca
Enjoy this comforting carrot soup recipe, which combines the tasteful combination of fresh ginger, cilantro and orange juice. This bright orange pureed soup is full of vitamin C and may help to fight off winter colds and flu. Rachelle enjoys eating a small bowl of this soup with grilled fish for supper, or with a 6” whole wheat tuna and veggie wrap for lunch. The soup freezes well and tastes especially great when made with local organic carrots.
Carrot Soup with Ginger, Orange and Cilantro
1 ½ cup chopped onion
¼ cup water
3 cups diced and peeled carrots
1-2 TBSP freshly minced ginger
1 ½ cup vegetable stock or water
½ cup orange juice
¼ cup chopped fresh cilantro
Freshly ground pepper
In a large saucepan cook onions on medium heat in ¼ c water until softened. Add carrots and cook 3 more minutes. Add the ginger and ½ vegetable stock. Heats on low for 15 minutes or until carrots are cooked. Remove from heat and let cool. Pour mixture into a blender with orange juice, spices and remaining vegetable stock. Mix well, reheat and serve as a vegetable serving for lunch or supper. This soup tastes great with a whole wheat tuna andwich or tossed garden salad on the side. Enjoy!
This recipe is posted compliments of Positive Change Nutrition, www.rachellewood.ca