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whole food

whole lives

whole families

As a pioneer, leader and respected authority in the wholefoods industry, I’ve been teaching naturopaths, nutritionists, doctors and food coaches, and the general public, for over 28 years now. I’ve written five bestselling and award winning cookbooks on the subject. Amidst the plethora of confusing food and dietary information that surrounds the issue of wholesome, nourishing and healthy food, ethicality and sustainability, this is what I have found to be true.

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All classes come with lifetime access, in-depth video cooking tutorials, workshops, recipe books and resources.

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I believe in knowing what, why and how, roses, growing even a small bit of food, kitchen thrift, cakes, tea, living a whole life, staying deliciously well nourished and walking lightly on the earth.

Be the first to know what’s coming up in classes, special events, books, resources and there’s even recipes to boot.

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LATEST RECIPES

Red Onion, Zucchini and Tomato Bake

Anatomy of a Carrot Cake Recipe

I believe in keeping it real and I’d love to share that with you

🍰GAIN EARLY ACCESS AND SAVE $100 OFFER CLOSES 2 🍰GAIN EARLY ACCESS AND SAVE $100 OFFER CLOSES 29th JULY 🧁

A student of mine, Fiona, baked wholesome muffins for her son’s lunch box. These contained nourishing, additive-free real ingredients and a little unrefined sugar. After school, Fiona found his lunchbox contained crumbs only but was surpised to also find a note from the school, saying that those muffins were not an approved or ‘healthy’ option. They suggested that instead, she could buy several brands that they considered ‘healthier’ options. These were all commercial brands for muesli bars, fruit leather and the like. ALL suggested options contained some mix of additives such as artificial flavours and colours, stabilisers and texturisers. Some even contained dangerous, damaged fats and highly refined sugars.

This well-intentioned note demonstrates perfectly, just how misunderstood wholesome sweetness is in our society. This also shows how vital it is for us to be better informed about what constitutes whole sweetness in a balanced and nourishing diet. We can then feel confident to nourish those we love in body AND soul and inspire and educate others, one delicious bite at a time.

This year’s interactive live of my online class The Art and Craft of Wholefood Baking, begins Monday, August 12th. This course WILL completely transform how you relate to sweetness. You’ll learn the WHAT, WHY and HOW of baking this way so that you can make what your heart desires; even if you need gluten, dairy and/or egg-free options. 

Over 6 weeks you’ll have full access to me for support and troubleshooting via email or in our Community and in 6 Zoom Sessions.
In this interactive live round, I am there for YOU, if you ask, I will respond. If you get stuck, I’m on hand.

Let the baking begin because you do know that joy and deliciousness are nutrients in their own right? Don’t miss this opportunity to get a head start and save 

😋💕

Link in Profile for more details and video.

💖 🍰 Jude

#theartandcraftofwholefoodbaking
#wholefoodbaking
#baking
#bakinglove
#glutenfree
#dairyfree
#eggfree
#nourish
#sweetnessisnotadirtyword
#joyanddeliciousnessarenutrientsintheirownright
#bhfyp
📷 @cathmuscat
One of the vegetables that you’ll find at most m One of the vegetables that you’ll find at most markets right now is Silverbeet (or rainbow chard). And it’s cheap. And it’s dead easy to grow. 

There are lots of ways to use it, however, this is my favourite and default position. 

1. Wash and cut leaves from the thickest part of the stems. 

2. Already have cooked up some chopped onions in a generous amount of ghee ( and for quite a while slowly, so the onion is slightly caramelised) in the fry pan. Add finely chopped tip of stems. I stop when the stems are getting quite thick.

3. Make sure those stems are mixed through to coat them in the ghee, this will stop them from oxidising ( going black). Keep stirring every now and then until they look cooked.

4. Add chopped leaves and most importantly, mix them straight away so they’re covered in ghee - same reason as above. I use tongs and my hand but whatever, just keep turning them as they cook so they’re all covered in that ghee. You can do this at a medium heat. 

5. Cook at that medium heat until all are well wilted and any watery liquid has evaporated.

At this stage, I go ahead and use or place in fridge where it keeps for at least 4 days, or freeze it.

This morning I’m using the one I did last week, added ricotta ( lots), pecorino cheese, cooked mushrooms ( in ghee and garlic) and lots of pepper. I’m making a Garden Vegetable Tomato Sauce ( recipe in Wholefood for Children), and then will put together a cannelloni. 

YUM! Most important tip here is make sure ever but if your raw silverbeet/ chard is covered in fat as quickly as possible. Cut and exposed to oxygen and heat, it oxidises in two seconds. 

💕 Jude 

#wholefoodcookingeveryday 
#wholefoodforthefamily 
#wholefoodforchildren 
#dinnertime 
#dinner 
#rainbowchard
CORRECTION TO RECIPE 🙃 Oops! Should be ground CORRECTION TO RECIPE 

🙃 Oops! Should be ground cumin, and not ground coriander in previous post!!!
It’s coriander and lime season and I’m making It’s coriander and lime season and I’m making the most of it! This Coriander, Honey, Lime and Cumin dressing is always on my list at this time of the year.

Super easy to whiz together with a multitude of uses. This is a seriously yum thing to have on hand. I love it with pumpkin soup ( pictured), any curry and any Mexican inspired number. 

I make a double batch and freeze in my small Ball Mason jars (3 small jars). Here’s the recipe, put this on your weekend to do, you’ll be so glad you did! 

60 ml EV olive oil
60 ml lime juice 
25 g fresh coriander, washed and dried ( or big handful, go for it
1-1 1/4 tablespoons honey, to taste
1/2 teaspoon ground cumin

Put it all in blender, blend! Adjust with lime, Honey or coriander 

#wholefoodcookingeveryday 
#wholefoods 
#wholefoodfromthegroundup 
#wholefoodforthefamily 
#yum
Nobody makes sourdough like my good friend and col Nobody makes sourdough like my good friend and colleague @hollydaviswholefood - trust me on this. She’s also one of the best teachers I know and you will be in incredibly capable hands. 

I’m going to do this live round again and up my very poor abilities in this arena - and I really want to learn to make that divine spiced, fruity Irish Barmbrack bread! 

Why bother to learn this skill? You’ll make bread ( basically flour) digestible and nourishing, and save a ton of money. There’s a early bird and it ends shortly, so head on over to Holly and see the link … 

Let’s make sourdough bread! I’ll bring the jam 😀

#sourdough
"As a 49 year old mother of three who's come the my food journey later in life, I discovered Jude's cookbooks several years ago and have since had her as my constant companion in my kitchen and indeed my life. It's not just her incredible knowledge and understanding of food and what we eat and how we eat it that make her special, but how it is combined with her experience and wisdom and her own philosophy, not just on food but on how to live a full and well life in the busy world we all live in today."
Nicky Cooper
"Jude your courses has saved me so much time to spend with my little family on a weekly basis. I've made an effort to get to know my growers more than just buying from them at my farmers markets. My fridge is full at the start of the week with many options for tasty and nutritious meals and I've even got my husband quoting... add a little deliciousness ;) thank you for transforming my kitchen and life."
Kellie Douglas
"At the beginning of the year I felt the direction for me and my family was one of Restoration. We've been through a lot personally and part of restoring a big part of our life is to eat well. I was thinking (and praying) recently that I wished that I had a Mum or Grandmother figure come and help me in the kitchen where I can learn the skills, watch how things are done and gain knowledge and inspiration. So I really think you were the answer to my prayers.
Eileen Stead
"I need to tell you what a profound effect you have had on our family. Not only have you brought deliciousness into our home and more joy, you have taken away the fear of food. This last one is particularly important. I have been doing a lot of my own self-study the past few years; reading books, text books, listening to podcasts etc. about nutrition and food. I had become so fearful of eating. Judging everything I put into my mouth, so much was bad for me and my family. According to these experts, I had to source weird and wonderful foods from the far reaches of the globe in order to be healthy. I was exhausted and all I really wanted was a delicious lasagne (a big no-no full of bad stuff lol). Anyway, after I found you everything started falling into place. As a society, we are no long healthy. We are missing something and it's not about finding the magic fruit from the jungles of Borneo or cutting our dairy."
Lauren Elyan
"Jude's recipes are resourceful and seasonal, and she honours the natural cycles to make sure that her food is densely nutritious and in harmony with what is available at the time. I found this perspective invaluable and I use this knowledge daily to balance my meals. Watching and learning from Jude reinforced my train in nutrition and, as a Naturopath, I felt inspired to share this with my clients."
Brooke Jenkins
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