Wholefood from the Ground Up
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 …
‘Jude’s latest creation weaves her deep love of food and time-honoured cooking techniques with her profound depth of knowledge. this thorough, thoughtful and inspiring cookbook can be anyone’s beginning to whole, healthy, conscious eating. what a delicious place to start!’ —Sarah Britton, best-selling author of My New Roots
This book is a welcome reminder of how good it feels to slow down, cook and nourish others and ourselves with whole and real food.’ —Amy Chaplin, best-selling author of At Home in the Whole Food Kitchen
- Author Jude Blereau is the most authoritative, long-established wholefood writer in Australia today.
- This is a go-to recipe book for home cooks who want to eat well and cook delicious wholefood every day.
- Contains over 120 nourishing recipes as well as advice on how to build a wholefood pantry from scratch.
Wholefood Baking is Back !!! (You can see the new cover below)
Winner of Baking and Dessert Category for Australia, Gourmand World Book Awards, 2014
This book is about getting the best result using the most wholesome ingredients and balancing that with deliciousness. Some recipes will err towards nourishing the body, and some more towards nourishing the soul, but certainly both can be considered whole and real.
With over 120 fail-safe recipes using whole flours and natural sugars, Jude Blereau’s Wholefood Baking is the ideal cookbook for those with allergies or intolerances, or those simply looking for healthier versions of their classic baking favourites.
Jude’s recipes include cakes, scones, biscuits and pastries as well as delectable creams, icings and jams, many of which are gluten-, nut- and dairy-free and use whole and semi-refined flours and sugars.
Together with advice on how to convert your favourite recipes using whole ingredients, Wholefood Baking is a must for those who want their baked goods to heal, nourish and delight.
“Finally, a book that gracefully combines nutrient-rich, whole grain flours, minimal sweeteners and seasonal produce in a collection of irresistible recipes that are perfect for any occasion. These are the kind of cakes, scones and muffins I crave—homemade, wholesome and delicious!”
Amy Chaplin, James Beard award winner and author of At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well.
“Wholefood Baking is an essential book for every baker’s shelf. The purpose of the book is two-fold: to nourish the body with less-refined flours and sugar, but to also tend to the soul, by allowing sweetness to have a place in a wholesome lifestyle… Jude herself says, ‘Food is a deeply joyful and delicious part of life, especially sweetness.’ I couldn’t agree more.”
Sarah Kieffer, The Vanilla Bean Baking Book
“Jude’s perspective is a refreshing one: that baking and health are not mutually exclusive! … This collection will inspire lifelong bakers and rolling pin rookies alike to break out of the white flour mould and try something new – and healthier – without sacrificing a single thing. I can’t wait to get baking!”
Sarah Britton, Holistic Nutritionist and author of My New Roots
Wholefood for Children
Australian Food Media Awards: Sydney Markets Award for Best Health or Specific Diet Book, Highly Commended.
The underlying philosophy behind Wholefood for Children is the importance of feeding young, growing children whole and real food, preferably organic. Recipes cater for children from the age of 6 months up to 7 years, starting with introducing solid foods to babies. The recipes range from breakfasts through to lunch and dinners, as well as ultra-convenient portable snacks for lunch boxes.
Coming Home to Eat – Wholefood for the Family
“Jude Blereau’s mission is to get us all eating wholesome, high-nutrition, home-cooked food at every meal. That’s a big ask, given Australians seem to be happy to waddle in ever greater numbers along the road to obesity and its related health woes.
Well, once you have sorted out which route you want to go down – omnivore, vegetarian, gluten-free, dairy-free and so on – Blereau has all the information and recipes you need.
Her ideas for breakfasts, lunches and dinners, snacks and accompaniments, jams and chutneys, and – (thank heavens) things for the pudding plate and cake tins – are full of tasty ingredients that provide all the fuel body requires.
And if you’re confused about what constitutes healthy eating, the rules are quite simple. Blereau, founder of the Whole Food Cooking School in Perth, explains them clearly and concisely, and provides a sensible guide to shopping, budgeting, preparation and storage.
Time, of course, is the great leveller here – time to source the right food, time to prepare and cook it, time to enjoy it, and the time it takes to get results.” – Susan Bugg.
Wholefood is a cookbook with a difference!
Author Jude Blereau introduces readers to the basic wholefoods and different ways to prepare them – fruit and vegetables, nuts and seeds, whole grains, beans and legumes (including tofu and tempeh), sea vegetables, natural sweeteners and good quality fats.
Centred around these basics are inspiring recipes from simple salads to slow-cooked stews, many of which cater for vegan, vegetarian and gluten intolerant. The book also contains some fabulous meat dishes and a delicious desserts and baking section.
Wholefood Baking, Wholefood for Children, Coming Home to Eat and Wholefood are all published by Murdoch Books.
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