Book Review: Food as Medicine

Written by fellow Sydney-based dietitian Sue Radd, this beautiful cookbook offers 150 delicious plant-based recipes designed to optimise your health and reduce disease risk.

Sue runs popular monthly ‘Cookshops’ in her practice at Castle Hill and many NND clients have enjoyed attending these.  She has incorporated her favourite recipes from these classes into her new book, making them available to anyone looking to build more healthy plant-based meals into their diet.

At almost 400 pages, this book is packed not only with recipes but also plenty of information on the role of diet in reducing disease risk, setting up your pantry, food storage and cookware, kitchen equipment and shopping tips.  For those who like more structure Sue outlines her top ten ‘food rules to live by’ and provides four seasonal menu plans.

Spiced Celeriac Wedges, Roasted Vegetable Salad with Creamy Orange Tahini Dressing, Black Bean Burgers with Fresh Salsa, Walnut & Mushroom Meatballs in Tomato Sauce and Freekeh with Aromatic Spices & Pine Nuts are just a few of the tasty-sounding recipes on offer.  Those with a sweet tooth might like to try the Smooth Vanilla Bean Tofu Cheesecake and Chocolate Brownies with Walnuts (made from black beans).  All recipes are entirely plant-based.

There are sections for Salads & Vegie Sides; Wholegrains & Healthy Carb Sides; Lighter Plates;  Main Plates;  Soups; Dips, Spreads and Pastes; Sweet Endings; Snacks, Nibbles & Sweet Morsels; and Drinks.

If you’re looking for some inspiration for incorporating more plant-foods into your diet, this book is well worth adding to your Christmas wish list!

Available in all good bookstores or online at Booktopia.

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