Awarded the Best “Health and Nutrition” Cookbook in the world for 2016 at the prestigious Gourmand World Cookbook Awards!

This award winning 400 page recipe book is not just an exciting cookbook, it is a blueprint for eating your way to good health.
Featuring 150 plant-based recipes developed for their health-promoting properties, as well as their amazing taste appeal, it guides users toward safer cooking methods, showcases everyday medicinal ingredients and reveals how to set up a wellness kitchen to make it easier—and exciting—to eat well at home. Experienced dietitian Sue Radd brings her research and international cooking experience to create an appealing and beautiful collection of the best of her recipes.

From the Author:

"In my earliest memories of cooking, I picture my grandmother at her wood stove and kitchen garden in Croatia-and me climbing her sour cherry trees! She was always teaching me the value of homemade food and 'unsprayed' produce," says author Sue Radd. "Whether you are looking to stay well and prevent disease or influence the progression of an advanced medical condition, it's never too late to start reaping benefits. Your diet is the cornerstone of health improvement. So here is my gift to you: 150 of my best recipes showing you how to use food as medicine in your own home and, at the back of the book, a summary of the current scientific evidence of how and why these recipes can transform the health of you and your family." - Author Dr Sue Radd, PhD BSc (nutr) Grad Dip Diet AdvancedAPD FASLM

Sue is an Advanced Accredited Practising Dietitian and one of Australia’s leading nutritionists and health communicators. Recognised by her peers as an expert on plant foods and phytonutrients, Sue is co-author of the internationally published Eat to Live, winner of “Best Nutrition Writing” at the Vittoria Australian Food Media Awards for The Breakfast Book, and was awarded the Dietitians Association of Australia President’s Award for Innovation for her Culinary Medicine Cookshops. Sue passionately believes that to live well you need to eat well!

Foods that harm, foods that heal

10 food rules to live by
Preparing a healthy plate
The importance of starting early

Food as medicine in your kitchen

Does your pantry need an audit?
Food to keep in your pantry, fridge and freezer
Makeover storage containers and cookware
Handy kitchen equipment and gadgets
Smart shopping tips
Cooking for health

150 Recipes:

Salads & vegie sides
Wholegrains & healthy carb sides
lighter plates
Main plats
Soups
Dips, Spreads & pastes
Sweet Endings
Snacks, nibbles & sweet morsels
Drinks

Meal ideas that heal

Seasonal menu plans

Summer
Autumn
Winter
Spring

More detailed health information

Why a single meals matters
Keeping your biological clock in sync
Focus on foods, not nutrients
How nutrients speak to your genes
The poser of diet versus drugs
Harnessing lifestyle medicine
Why popular diets don't work (especially for your health)
What's food for you is food for the planet
Defining plant-based diets

Helpful notes on various foods

Eat more of these foods
Limit or avoid these foods
Avoid these foods
Is "organic" worth it?
The benefits of going raw
Minimising harmful chemicals with clever cooking methods
Chemicals that can form during cooking
Chemicals form containers and cookware
Hints fro reading food labels

Further resources

Sue Radd

Dr Sue Radd is an Advanced Accredited Practicing Dietitian (a credential awarded to less than 2% of dietitians in Australia) and one of Australia’s leading nutritionists and health communicators.

Dr Radd is Director of the Nutrition and Wellbeing Clinic and has consulted widely to the food and pharmaceutical industries in product development, communications and nutrition policy in Australia, New Zealand, Canada and the UK.

Sue completed her PhD at The University of Sydney on the effects of the Mediterranean diet on thinking and memory to reduce the risk of dementia. She continues to be involved in research as a nutrition scientist and has been awarded an honorary position as Clinical Senior Lecturer in the Discipline of Exercise and Sport Science, Sydney School of Health Sciences, The University of Sydney.

Her Food as Medicine: Cooking for Your Best Health received the Gourmand World Cookbook Award for ‘Best Health and Nutrition Book’ in 2016.

Sue's ability to translate heavy science into anyone’s language and life makes her a popular author and speaker and in 2010, She was awarded the Dietitians Association of Australia President’s Award for Innovation for her Culinary Medicine Cookshops.