Janella's Wholefood Kitchen

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Allen & Unwin, 2013 - Cooking - 219 pages
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Make wholefoods the star of the table with 130 tempting recipes from a Gourmand-awarded nutritionist and cook, each clearly marked as vegetarian, vegan, raw, dairy-free, or gluten-free

Janella Purcell is passionate about healthy eating, about eating food that is as close to the way nature created it as possible, and, most importantly, about making wholefoods easy, enticing, and lick-your-fingers delicious. The focus of this book is on seasonal produce, with most recipes suitable for vegetarians and vegans. From soups to main courses, party food to salads and desserts, this cookbook will start cooks on the path to, or help them maintain, a healthy lifestyle. Recipes include Malay Tempeh Noodles, Miso Soup, Guilt-Free Crumbed Fish and Chips, Millet and Tofu Croquettes, Maple Nut "Cheese" Cake, Chocolate and Orange Mousse, and Pistachio and Rosewater Halva.

 

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Contents

Introduction
2
In My Kitchen
4
Breakfast
6
Soup
20
Salads
40
Seafood
58
Vegetarian
88
Party Food
120
Sides and Snacks
166
Sweet Things
180
Conversion Tables
207
Glossary
208
Index
213
Acknowledgements
220
Back cover
221
Copyright

Dressings Dips and Sauces
144

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About the author (2013)

Janella Purcell is a naturopath, nutritionist, herbalist, iridologist, and chef. She is the author of Eating for the Seasons and Janella Purcell's Elixir.

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