Overview

"My Wholefood Community Plant Based Cook Book reveals favourite recipes from the many wholefood nutrition and cooking classes I have run over the past 30 years. All recipes use plant-based vegan whole foods- whole grains, legumes vegetables from land and vegetables from the sea, nuts, seeds, and tasty condiments, all super nutritious. What makes this book especially useful is that aside from fabulous recipes, I have also included tips, nutritional information, my philosophy, a glossary of ingredients, comments and stories from my wholefood community participants and suppliers of ingredients, a shopping list of what to store in your pantry and real food photography using only natural lighting taken directly as recipes are cooked and plated. With loads of experience, I've managed to incorporate all aspects of excellent plant-based nutrition, flavour and taste sensations in meals to help keep you, and me, satisfied, vital and well. Recipes are gluten- wheat, egg, and dairy-free, and I only use a few natural sweeteners like rice syrup. All recipes are suitable for vegans and non-vegans who want to eat more plant-based whole foods. I was once seen as an ""alternative"" and part of the health food movement in the 1980s. After 30 years I have definitely seen the shift to health-supportive eating becoming ""mainstream"" as more and more people are interested in plant-based whole foods and using foods as medicines. My passion is to leave my legacy, the pinnacle of my career, in MY WHOLEFOOD COMMUNITY PLANT-BASED COOKBOOK. COOK WELL. EAT WELL. BE WELL."

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9780645648409

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Reviews

"MEDIA RELEASE My Wholefood Community Sandra Dubs has been passionate about plant-based wholefoods as medicine for more than 35 years. She started Melbourne's first Traditional Japanese Cooking School in 1987 as well as Vegan and Macrobiotic Cooking Classes. Now, with the help of her community, she has created an inspiring cookbook to share her healthy eating habits with others. This passion project was successfully crowdfunded and is self-published. Surviving cancer and having immune system challenges throughout her life, Sandra has dedicated herself to the support of others who seek to live a healthy lifestyle, improve well-being and prevent illness and disease. Through consultations, lectures and cooking classes, she has worked tirelessly to spread the word about health supportive whole foods and especially to support those who suffer with immune system challenges, digestive disorders, food intolerances and cancer. With years of study behind her and as one of the pioneers of Australia's health food industry, Sandra is excited to share the benefits and wisdom of her vast knowledge and hands-on experience. ""Owning a health food store and running classes in the 80's I was seen as ""alternative"". Over the last 30 years I have seen the shift to health supportive eating become ""mainstream"". That makes me very proud."" Sandra's book ""My Wholefood Community Cook Book"" reveals her personal philosophy of food being medicine as well as many of the favourite recipes taught in her well attended cooking classes, all built around nutritious, plant-based whole foods - whole-grains, legumes, vegetables from land and sea, nuts and seeds. The book has super nutritional information and handy tips, an interesting glossary of ingredients, stories from her wholefood community participants and suppliers of ingredients as well as a shopping list for basic ingredients to store in your pantry. The recipes are written in easy to follow, simple language and are paired with glossy real food images which were taken directly as recipes are cooked and plated. ""I've managed to incorporate all aspects of nutrition, flavour and taste sensations to help keep you, and me, satisfied, vital and above all, well,"" she says. Recipes are gluten free, wheat free, egg free, dairy free, sugar free. All recipes are suitable for vegans and non-vegans who want to eat more plant based whole foods. ""In the mid-1990s when I was creating an elective on food as medicine for medical students at Monash University, Sandy was my go-to person who helped design and deliver the course. She has now condensed her vast knowledge into this book that will provide a valuable resource to anyone who wants to reclaim their health through natural food that is not only nutritious, delicious and good for the planet, but is also easy and fun to prepare."" Professor Marc Cohen, MBBS(Hons), PhD, BMedSc(Hons), FAMAC, FICAE, School of Health and Biomedical Sciences, RMIT University Australia"

MEDIA RELEASE My Wholefood Community Sandra Dubs has been passionate about plant-based wholefoods as medicine for more than 35 years. She started Melbourne's first Traditional Japanese Cooking School in 1987 as well as Vegan and Macrobiotic Cooking Classes. Now, with the help of her community, she has created an inspiring cookbook to share her healthy eating habits with others. This passion project was successfully crowdfunded and is self-published. Surviving cancer and having immune system challenges throughout her life, Sandra has dedicated herself to the support of others who seek to live a healthy lifestyle, improve well-being and prevent illness and disease. Through consultations, lectures and cooking classes, she has worked tirelessly to spread the word about health supportive whole foods and especially to support those who suffer with immune system challenges, digestive disorders, food intolerances and cancer. With years of study behind her and as one of the pioneers of Australia's health food industry, Sandra is excited to share the benefits and wisdom of her vast knowledge and hands-on experience. Owning a health food store and running classes in the 80's I was seen as alternative . Over the last 30 years I have seen the shift to health supportive eating become mainstream . That makes me very proud. Sandra's book My Wholefood Community Cook Book reveals her personal philosophy of food being medicine as well as many of the favourite recipes taught in her well attended cooking classes, all built around nutritious, plant-based whole foods - whole-grains, legumes, vegetables from land and sea, nuts and seeds. The book has super nutritional information and handy tips, an interesting glossary of ingredients, stories from her wholefood community participants and suppliers of ingredients as well as a shopping list for basic ingredients to store in your pantry. The recipes are written in easy to follow, simple language and are paired with glossy real food images which were taken directly as recipes are cooked and plated. I've managed to incorporate all aspects of nutrition, flavour and taste sensations to help keep you, and me, satisfied, vital and above all, well, she says. Recipes are gluten free, wheat free, egg free, dairy free, sugar free. All recipes are suitable for vegans and non-vegans who want to eat more plant based whole foods. In the mid-1990s when I was creating an elective on food as medicine for medical students at Monash University, Sandy was my go-to person who helped design and deliver the course. She has now condensed her vast knowledge into this book that will provide a valuable resource to anyone who wants to reclaim their health through natural food that is not only nutritious, delicious and good for the planet, but is also easy and fun to prepare. Professor Marc Cohen, MBBS(Hons), PhD, BMedSc(Hons), FAMAC, FICAE, School of Health and Biomedical Sciences, RMIT University Australia

Author Information

"Sandra Dubs is a Wholefood Nutritionist, Natural Food Educator and Marketing Consultant, Healthy Food Coach and Cooking Teacher. For over 35 years Sandra has been involved in importing, wholesaling and retailing natural foods and is especially dedicated to educating people in wholefood cooking and nutrition.In 1986 Sandra established the original Melbourne Traditional Japanese as well as plant based, Vegan Wholefood Cooking School with Spiral Foods and ran a well-known health food store and cafe. in 1999 (pre-YouTube days) she produced Australia's leading nutritional vegetarian cooking video ""Sandra's Whole Cuisine"" so that all those who could not attend her classes could still gain visual knowledge of how to prepare health supportive meals.In 2000 Sandra created a ""Food As Medicine"" course to teach at Monash University Medical School and in recent years created wholefood nutrition and cooking courses in Melbourne for Centre For Adult Education, Box Hill Institute and Holmesglen Institute.Being involved in the Wellness movement Sandra travels extensively to study and experience with many masters of the health food movement. This is her way to keep up with all the latest developments in health, food as medicine, macrobiotics and natural food cookery. Sandra is a well-known organiser as well as presenter at Integrative Medical conferences, Natural Therapy Trade Expos and Professional Wellness seminars in Australia and overseas. Sandra continues her journey with health supportive organic wholefoods by running cooking classes, presenting workshops and seminars on food as medicine and nutrition for wellbeing, as well as consulting and creating health supportive wellbeing programs for corporate and private clients. With so much experience, in 2018 Sandra self-published, with the support of crowdfunding, her passion project, ""My Wholefood Community Cook Book"" reflecting the best plant-based recipes and nutritional information from all classes over the past 30 years. Find out more at www.mywholefoodcommunity.com"

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