Rachel Riggs is a former specialty food shop owner and business development consultant who has written for Bon Appetit and Camille Styles. When her life was upended by illness she made a paradigm shift to her diet and now develops vibrant, nutrient-dense recipes that are allergen and autoimmune friendly.

For the last eight years, she has held a volunteer position with a world-renowned mitochondrial researcher at University of California San Diego. She is deeply connected to several patient communities and has founded and continues to serve as the admin for multiple online support groups. She launched a monthly Substack recipe newsletter and was awarded top 100 in Food & Drink.

BOOKS PUBLISHED WITH FIGURE 1:

In Good Health