Samantha Sargent is an advocate for natural health, beauty and wellbeing. She is the founder of Be genki, the animal-, environment-, everything-friendly brand, that recommends a holistic approach to wellbeing; and the founder of Be Naturallyou, an online shop that bridges the gap between natural and luxury. Organic products that deliver results. With a side of common sense beauty tips to help encourage women (and men) to fall in love with themselves (and their bodies) again. Based on 20+ years of industry experience.
What makes Samantha’s approach unique is the depth of research she undertakes, coupled with her holistic and common sense approach in helping to improve the health and happiness in her customers, clients and readers day-to-day lives, by addressing all aspects of life: relationships, work, nutrition, ‘me’ time, exercise, education, inspiration and relaxation, to name a few; by drawing down on her diverse background of Holistic Nutrition, Make Up Artistry, Skin Care and Image Training, Physical Education (Fitness), Aromatherapy, Access Consciousness, Vipassana Meditation, Psych-K and Aura-Soma.
Samantha enjoys inspiring holistic health and happiness via Be genki and Be Naturallyou, and also as a writer and blogger providing tips on how to incorporate daily self-care rituals that promote inner health and harmony in the face of life’s little pressures.
Samantha has been a contributor to the following websites:
- Pamper Guru for NineMSN
Relaxation Expert for SpringDay Wellbeing contributor for Postscript Interactive – The Professional Resource for Pharmacy Assistants Foxtel’s Lifestyle YOU Wellbeing Expert
Samantha is regularly interviewed for her advice and how-to-tips to be featured in the health and beauty pages of Australian, British and American publications, including Vogue, Marie Claire, InStyle, Russh, Women’s Health, Nature & Health, Women’s Health & Fitness, Australian Women’s Weekly, Cleo, Famous, Peppermint, Better Health, Your Fitness, EcoLuxe and Real Living magazines, to name just a few.
She has been described as: