Home Food & Recipes Beauty Revealed: CNM Graduate Shares the Secret to Glowing Skin

Beauty Revealed: CNM Graduate Shares the Secret to Glowing Skin

We are huge fans of CNM (The College of Naturopathic Medicine) here at Positive Life, and we were fascinated by their recent contribution to our Spring 2020 issue. CNM graduate, health coach and author Camille Knowles shared how you can achieve glowing skin! Read on to learn more.

Beauty Revealed

CNM graduate reveals the secret to glowing skin

by Camille Knowles

I am one of the 330 million people worldwide who have eczema. It has had a huge impact on my childhood and teenage years, right into adulthood.

I was diagnosed with the chronic skin condition at just six years old. I led a life where I would be constantly covering up my skin, hiding away and avoiding social occasions. The condition became so debilitating that I was hospitalised and told that there was nothing anyone could do to cure my eczema. So, I turned to my diet and attempted to manage my skin through food and drink intake. However, this obsession surrounding food took its toll on my health, and instead of healing my skin, I developed a huge fear of food.

Fortunately, CNM ignited my passion for all things natural. I first completed a short course on how to make natural skincare products, and later trained to become a Natural Chef. I quickly discovered that eating well and nourishing my skin from the inside, as well as the outside, was a key principle in reducing my eczema symptoms. The course not only helped me fall back in love with food, but the expertise and knowledge I gained allowed me to design recipes which could benefit others too.

‘The Beauty of Eating Well‘ by Camille Knowles™ is a recipe book that puts the freedom and fun back into food, but with a huge focus on nutritional value. All of my recipes are free from dairy, eggs, gluten and refined sugar, but are full of colour, flavour and passion. The dishes are all designed to make skin glow, not just for those with eczema, but for anyone who wishes to transform dull, sensitive and dry skin.

I am so grateful to CNM. Not only have they helped me become an eczema warrior, but their courses have helped me build a thriving business which truly helps others apply a holistic approach to living a life beyond eczema.

Hermann Keppler, Principal of the College of Naturopathic Medicine, said: “Congratulations Camille, on creating this wonderful cookbook of beautiful recipes for those wishing to see the benefits of glowing skin. We at CNM believe health is accessed from within, that food is medicine and medicine is food, and that there is no greater joy in life than overcoming an obstacle. Well done for using your qualifications and skills unselfishly: to educate, to help, and to reach others. I wish you the best in this journey, for this is only the beginning.”

The Beauty of Eating Well by Camille Knowles™ is available via thebeautyofeczema.com. Find her out on Instagram @camilleknowles

Sneak Peek: Recipe from Camille’s book

Matcha Lime Cheesecake

Serves: 8-10

Prep: 10mins

Cook: 15mins

Setting: 40mins

Equipment: 18cm/7” spring-form tin lined with parchment paper


For the base:

175g/1.75 cups x ground almonds 

1tsp x cashew butter 

80ml/0.5 cups x coconut oil, melted 

1tbsp x maple syrup

For the filling:

1tbsp x matcha powder

3 x limes, zest and juice 

3tbsp x coconut cream 

100ml/0.5 cups x coconut oil 

4 x avocados 

3tbsp x raw organic honey

Edible flowers e.g. marigolds and carnations to decorate


  • In the bowl of a food processor add the ground almonds and cashew butter and very briefly pulse together. While the food processor is running pour in the melted coconut oil until the dough comes together.
  • Press the mixture into the base of the tin to form an even layer and place in the freezer for 20 minutes.
  • While the base in setting in the freezer, begin to make the cheesecake filling. Add all the filling ingredients into a food processor and blend for 1 to 2 minutes until the mixture comes together and is smooth and creamy. 
  • Pour over the shortbread base, smooth over and set in the freezer for 20 minutes. After transfer to the freezer until ready to serve.  
  • When ready to serve, remove from the fridge and take out of the tin. Top with edible flowers and cut into slices. 

Allergens: Nuts (almonds, cashews)

CNM recommends the use of organic ingredients.

CNM has a superb 22-year record of training successful professionals in natural therapies, in class and online, with colleges across Ireland and the UK. Speak to a helpful Course Consultant or book to attend CNM’s next free Open Event to find out about training in Nutrition, Herbal Medicine, Acupuncture, Homeopathy, Health Coach and Natural Chef.CNM Natural Chef Diploma Course is accredited by the Independent Cookery Schools Association (ICSA).


01 878 8060

You may also like

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy