by Buffy Ellen 0 Comments

If you have recently joined us, you may be wondering what all this plant-powered peeps business is about. So I thought where better to start than with a few sneaky definitions:

plant (noun)
~ a living organism of the kind exemplified by trees, shrubs, herbs, grasses, ferns, and mosses

powered (verb)
~supplied with energy
~to move or travel with great speed or force

peep (noun)
~short for person or people

In other words, a person who's supplied with energy by non-animal living organisms, and moves with great speed, force and incredible passion!

Plant-Powered Peeps is an interview series I started a year ago, to bring you a plethora of diverse inspirational individuals who are out there doing great things for the health of our communities, animals and planet. Some of them are avid plant-loving foodies and chefs, others are animal and wildlife advocates, while others still are green fingered eco-warriors. They all however move with an incredibly uplifting force and passion in everything they do.

I feel so grateful for all the amazing people who have cropped up in my life over the past few years on my own plant-based organic journey, so thought you'd love meeting them too. I hope you enjoy these interviews, and as always I'm open ears for your feedback - hit reply to any of these emails and I promise you'll get a personal reply every time :)

Onto this week's Plant-Powered 'Peepess' as the case may be - Rachael Campbell, a high vibrational, super positive, bubbly and bright intuitive life coach. She chats to us about her love of raw plant-based food, why you should get some too, and of course shares with us a deliciously simple Raw Lemon & Raspberry Cheesecake.

Rachael is passionate about helping people find their inner voice, so they can create a life full of success, love and happiness. She believes empowerment is not an elusive force, gifted to some, but is found through inner-healing and self-awareness! Rachael is also a graduate of the Matthew Kenney Academy, a certified Raw Food Chef, she has a plant based website sharing her love of food and is the author of 'Revolutionary Raw Recipes'.

Without further adieu, meet Rachael...

Why did you decide to turn to a more plant-based organic lifestyle?

Conscious intuitive eating and raw food has been a big part of my life for the past 9 years. Throughout my childhood and teenage years I felt a very heavy energy around my body, and the day I started eating raw and plant based foods the energy started to lift. My body spoke loud and clear that this food fed my soul and energised my spirit.

When I eat and look at a beautifully prepared raw dish, I can feel the force of energy it gives my body, and 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.

How has your health (physical and emotional) changed since then?

I have become more consciously aware of myself, my body, my actions, life and the people around me. I have more energy, clarity and my digestive system works the best it ever has. Because of this, I am very thankful for this way of life. I feel truly blessed.

If you had to give someone 3 reasons why they should switch to more plant-based organic products, what would they be?

  1. Raw Plant Based Diet - Raw foods are pristine sources of nutrients, readily available for absorption by the body. When you drink a fresh juice blend of carrot, beetroot and apple, or a smoothie with homemade almond milk, cacao, spirulina and banana, you are giving your body a concentrated dose of vitamins and nutrients that can be digested easily and assimilated quickly into the bloodstream. This mega dose of natural, plant-based nutrition is loaded with all of the essential compounds that our bodies need for energy and proper functioning, like protein, carbohydrate, fibre, and heart-healthy fat.

  1. Organic Food - By increasing or adding organic produce into your daily eating plan, it can only enhance your health. We consume so many toxins on a daily basis through emotional stress and environmental toxins as it is, so the more we can reduce the amount of toxins being digested, the better. Organic produce is known to have higher levels of nutrients and vitamins than conventional fruit and vegetables, so it only makes sense to have more of these where possible.

  1. Beauty Products - Our skin is no different to the inside of our body. I feel the less toxins we put on the outside of our body, the better it is for our overall health and longevity. 

What does a day on your plate look like:

  • Warm water with lemon
  • Superfood smoothie
  • 2 litres of water
  • Green Juice
  • Fresh home made vegetable nori roll
  • Salad with the colours of the rainbow, nuts, seeds and roast spiced pumpkin
  • Raw chocolate

Now, your favourite foodie indulgence...

Raw Chocolate Mousse is my favourite at the moment - rich, creamy and silky smooth. I garnish it with desiccated coconut, chopped activated almonds and fresh strawberries. I eat it for breakfast all the time! 

What do you think the biggest fear or misconception is about going more organic or plant-based?

Organic Diet - The most common thing I hear is that it’s too expensive. I often shop at the Queen Victorian Market in Melbourne, Australia, and at times their organic produce can be as cheap as conventional produce from your local grocer. Sometimes they are more expensive as well, so I always suggest that like anything else you buy, you need to shop around and know your prices. You would be surprised when doing so.

Raw or Plant Based Diet - The most common question is "how do I get my protein on a raw and plant-based diet?" Raw fruits, vegetables, nuts, seeds and sprouted legumes offer such an incredible variety of ways to obtain protein from plant-based foods. Did you know that leafy greens and sprouts have up to about 50% of their calories from protein? Nuts and seeds like sesame, chia and flax are incredibly rich in protein, and super foods like hemp and quinoa have been called the “perfect protein”, because they contain all eight essential amino acids. Even vegetables like parsley, artichokes and cucumbers contain protein. Spirulina, a miracle ingredient, is made up of about 60−63% protein.

Kale Salad

What's your approach to balance & moderation in life (and food)?

Love 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.

You've been given permission to raid the Be Good Organics stock room - what's one foodie product and one beauty product you'd nab.

Beauty Product: Annmarie Gianni's Purifying Mud MaskI love a relaxing night at home with oils and candles, music on, a facial mask applied and a warm bath running. No better way to wind down from my day, so a purifying mask would be just perfect.

Foodie Product: AFA Blue Green AlgaeOne of my favourite meals of the day is a superfood smoothie, so adding this incredibly nutritious product to my eating plan would make me very happy.    

Would you like to create and share a plant-powered recipe with us? 

Yes! The flavours of this cheesecake take me back to my childhood and remind me of my grandma’s lemon delicious pudding. A little tip: If you are making this delicious cheesecake and there are some left overs (which I highly doubt), cut the cake into slices and place in the freezer. That way, you'll have some treats to enjoy during the week.


Raw Lemon Raspberry Cheesecake

RawVeganVegetarianPaleoDairy FreeGluten FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Makes 1 cheesecake 9”/23cm spring form cake tin


3c almonds
1c medjoul dates
1/2c desiccated coconut
Pinch sea salt
2tbsp coconut oil (liquid form)

Lemon Raspberry Filling
3 1/2c cashews
1c (full) lemon juice
2/3c coconut nectar/agave syrup
1/2c coconut oil (liquid form)
2tsp vanilla extract
zest of 2 lemons
1 punnet raspberries (fresh or frozen)
pinch sea salt

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

Lemon Raspberry Cheesecake

How to
  1. First, make the base. Process nuts and salt in food processor until finely chopped. 
  2. Add dates, coconut oil and shredded coconut. Blend well.
  3. Scrape ingredients from bowl and press the mixture firmly into a lined cake tin and place in the freezer. Save a little of the base mixture and set aside for garnishing the cake. 
  4. Now for the filling, place all ingredients in food processor (I use a Thermomix**) and blend until smooth and creamy. 
  5. Pour filling onto crust and place in freezer for 2 hours, or until middle of cheesecake is firm to the touch.*
  6. Once frozen and ready to serve allow cake to thaw on bench for 30 minutes and cut into 8-10 slices before serving.

*Option: Fold raspberries through mixture, then pour over base. The colour of the raspberries will make a beautiful swirl through the mixture.

Lemon Raspberry Cheesecake

x Buffy-Ellen

PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend. And if you make it on Instagram, tag us @begoodorganics and #begoodorganics to be in to feature in our monthly 'Your Be Good Organics' album on Facebook.

**If you want to find out more about my incredible new Thermomix do-it-all food processor/blender/grinder/mixer/cooker/kitchen-hand/husband/part time sous chef, I'm now a certified consultant (hooray!) so can provide you with all the information you need. If you're interested in more details feel free to contact me here. I absolutely love mine so know you'll love it too.

Lemon Raspberry Cheesecake

Buffy Ellen
Buffy Ellen


Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.

Also in Blog

Midnight Black Sesame Tarts
Midnight Black Sesame Tarts

by Buffy Ellen 0 Comments

These deliciously dark and mysterious tarts are just a little bit special, with a secret ingredient. Modestly sweet, with an earthy, nutty flavour- a lovely change from the usual fruity/chocolate affairs - give them a go, and fall in love!

Continue Reading

Feijoa Coconut Muffins
Feijoa Coconut Muffins

by Buffy Ellen 0 Comments

These light and fruity muffins use one of my favourite fruits – feijoas! If you’re a feijoa fan you’ll love these (and if not, come to NZ to try them). Best of all, they have no added sugar – just the natural sweetness of feijoas, coconut, dates, and vanilla.

Continue Reading

Spiced Pumpkin and Chickpea Salad
Spiced Pumpkin and Chickpea Salad

by Buffy Ellen 0 Comments

With the days getting colder and shorter, it's time to bring out the roast veg! This wonderful winter salad is spiked with the warming flavours of turmeric, cumin & smoked paprika. Pre-heat your oven and get ready for some tasty roasties.

Continue Reading