Readable Feasts: Janella's Wholefood Kitchen

25th January 2013 | 05:57 AET

Add a comment

Eating foods that nourish the body is a custom that has been practised since ancient times. We happen to call it a detox these days, but resolutions to eat healthier doesn’t have to equal deprivation or fad dieting. Get inspired to restore balance with our series of the latest cookbooks dedicated to eating well for food lovers.

JANELLA'S WHOLEFOOD KITCHEN

Janella Purcell (Allen & Unwin, $39.99, pbk)

Why buy it?

As we awaken to the effects of modern diets and factory farming on our bodies, it’s a comfort to know we needn’t cower in the corner nibbling on activated nuts and fearing all food. While many of us are alarmed about ingesting chemicals and other nasties from big business food production, there is a sense that undertaking a wholefoods diet presents a serious risk to our enjoyment of food. But fear not the strange-sounding pulses and let Janella’s Wholefood Kitchen open you to the reality of flavourful and plentiful vegetarian, dairy-free, gluten-free, vegan and raw diets. As a naturopath and nutritionist, Purcell’s third book colours alternative diets with deep flavour and lovely, nurturing ingredients. But before you tune out to visions of tofu dressed up as turkey and mung beans lurking below lettuce leaves, be prepared to be surprised. Purcell’s recipe list does a dizzying circuit of culinary styles from Italian to French and Japanese, taking on the fullness of flavour from each, albeit with a few subtle substitutions. There’s a silken and creamy seafood lasagne that’s both dairy- and gluten-free; millet burgers with miso and pumpkin sauce that wouldn’t be out-of-place on a gastro pub menu; and chocolate cakes oozing a luscious chocolate filling for dairy-free and vegan sweet tooths. Purcell’s philosophy that the first step to leading a healthier, more fulfilled life begins in the kitchen is simple and obvious. Whether you’re refining your diet or embarking on a new way to eat, Janella’s Wholefood Kitchen makes eating well a real option for every day.

Must-cook recipe

Congee with shiitake and gomashio. It takes a little time for the rice to soak, but this is an umami-laden delight.

Most surprising dish

Chocolate pie. The unlikely companions of cacao and avocado unite to make a silky, decadent pie.

Kitchen wisdom

It’s a truism that most of us could eat more efficient foods, but it’s all too easy to succumb to the seductive flavours of our bad habits. This book is a reminder that flavour and health aren’t mortal enemies.

Ideal for

Those new to wholefood eating. Most of the recipes have familiar ingredients and flavours that won’t scare off those worried they may be leaving behind everything they love about food.

Cook the book

Bouillabaisse
Malay tempeh noodles

Almond and banana pancakes
Maple nut ‘cheese’ cake

Next week in our eating well for food lover’s special, read our review of Sarah Wilson’s cookbook I Quit Sugar.

Share article:

Email to friend

Enlarge text

Recent

Your Cookbook

Featured Food & Recipes

NEWLY ADDED
POPULAR
TOP RATED

Hot Tips

Bread crumbs

You can easily turn unused bread into breadcrumbs. Lightly dry the bread in a moderate oven and then pulse in a food processor until desired coarseness. Do not use stale bread as this will result in stale tasting bread crumbs.

Glossary

Biko

A Filipino sweet made with glutinous rice cooked in coconut milk.