This book is about getting the best result using the most wholesome ingredients and balancing that with deliciousness. Some recipes will err towards nourishing the body, and some more towards nourishing the soul, but certainly both can be considered whole and real.
With over 120 fail-safe recipes using whole flours and natural sugars, Jude Blereau’s Wholefood Baking is the ideal cookbook for those with allergies or intolerances, or those simply looking for healthier versions of their classic baking favourites.
Jude’s recipes include cakes, scones, biscuits and pastries as well as delectable creams, icings and jams, many of which are gluten-, nut- and dairy-free and use whole and semi-refined flours and sugars.
Together with advice on how to convert your favourite recipes using whole ingredients, Wholefood Baking is a must for those who want their baked goods to heal, nourish and delight.
Australian Food Media Awards: Sydney Markets Award for Best Health or Specific Diet Book, Highly Commended.
The underlying philosophy behind Wholefood for Children is the importance of feeding young, growing children whole and real food, preferably organic. Recipes cater for children from the age of 6 months up to 7 years, starting with introducing solid foods to babies. The recipes range from breakfasts through to lunch and dinners, as well as ultra-convenient portable snacks for lunch boxes.
"Jude Blereau's mission is to get us all eating wholesome, high-nutrition, home-cooked food at every meal. That's a big ask, given Australians seem to be happy to waddle in ever greater numbers along the road to obesity and its related helth woes.
Well, once you have sorted out which route you want to go down - omnivore, vegetarian, gluten-free, dairy-free and so on - Blereau has all the information and recipes you need.
Her ideas for breakfasts, lunches and dinners, snacks and accompaniments, jams and chutneys, and - (thank heavens) things for the pudding plate and cake tins - are full of tasty ingredients that provide all the fuel a body requires.
And if you're confused about what constitutes healthy eating, the rules are quite simple. Blereau, founder of the Whole Food Cooking School in Perth, explains them clearly and concisely, and provides a sensible guide to shopping, budgeting, preparation and storage.
Time, of course, is the great leveller here - time to source the right food, time to prepare and cook it, time to enjoy it, and the time it takes to get results." - Susan Bugg.
Author Jude Blereau introduces readers to the basic wholefoods and different ways to prepare them fruit and vegetables, nuts and seeds, whole grains, beans and legumes (including tofu and tempeh), sea vegetables, natural sweeteners and good quality fats.
Centred around these basics are inspiring recipes from simple salads to slow-cooked stews, many of which cater for vegan, vegetarian and gluten intolerant. The book also contains some fabulous meat dishes and a delicious desserts and baking section.
Wholefood for Children, Coming Home to Eat and Wholefood are all published by Murdoch Books.