Author(s): Jude Blereau
Jude Blereau was living a wholefood life long before 'wholefood' was a buzzword for healthy living, and she knows better than most that one of the greatest obstacles to healthy eating is time, or lack of it. But with just a little preparation you can build a solid food foundation, so being busy doesn't have to mean going hungry ...Wholefood from the ground up distills Jude's wealth of knowledge into one incredible guide. In addition to more than 120 nourishing recipes there is clear information about what constitutes 'good' food, where to source it and how to use it to its best effect. There is also a guide to building a wholefood pantry from scratch as well as practical tips for planning and preparing food ahead...Eat well, even on the busiest days...
Jude Blereau is a whole and natural foods expert who has been teaching and food coaching within the organic and wholefood industries for over 20 years. After co-founding the Earth Market in 1997, a wholefood store and cafe in Perth, Australia, she moved on to set up the Whole Food Cooking School in 2001. Her focus is on helping people learn about good food and giving them the tools and information they need to make healthy and wholesome eating a part of their everyday lives. Jude has written four books - Wholefood, Coming Home to Eat, Wholefood for Children and Wholefood Baking.
OUTLINE OF CONTENTS - Introduction - 1) Nourishing wisdoms (approx 20 pages) A brief snapshot of forgotten knowledge and traditional wisdoms that have been understood by previous (and traditional) cultures. In Europe, some of these traditional societies and their wisdoms are still part of daily life (Italy, France, Poland etc). In this context, traditional doesn't necessarily mean all that long ago - it simply means before industrialised food systems took hold. In the US and UK this is from the 1900s and in Australia from the 1960 - 70s. WC - A brief discussion of topics such as: understanding what makes food good; what makes food ethical and sustainable; influence of macrobiotics, Ayurveda; healthy soil and agricultural methods; importance of food being compatible with the human body; intolerance and allergies; understanding milk, gluten, nutrients; eating in balance. - 2) How to build a whole food pantry (approx 45 pages) - This section covers setting up the whole food pantry from scratch, and basic information on key foods and staples. What you will need. Sourcing; grains; legumes; sea vegetables; animal fats; non-animal fats; animal foods; salt; vinegars; sauces; spices and seasonings; nuts and seeds. - 3) Recipes for every day - and surviving the busy days (approx 120 recipes, 150 pages) - Includes basics such as how to cook a pot of grain/legumes; to how make a bone stock; yoghurt; ghee; staples for the whole food pantry; how to store, freeze. - Nourishing breakfast recipes, sustaining food to start the day or to relax over at the weekend - Lunch recipes (lunch boxes, lunch at home - Dinner recipes (busy weekday dinner, lazy slow-cook weekend dinner) - Snacks - 4) MENU PLANS (approx 30 pages) - How to plan a menu plus suggested menu plans - including ideas for lunch boxes, the weekend meal, the seasonal big dinner, the grain dinner, the legume dinner, the quick meal, the pot of soup and dessert meal, snacks, preparing in advance for the super-busy days - Weekly menu plans for Everyday, Delicate Digestive System, Dairy Free, Gluten Free, Dairy and Gluten Free