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Food as Medicine - Cooking for Your Best Health

Food as Medicine - Cooking for Your Best Health
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AU $55.00
incl GST

Buy two copies of
Food as Medicine for only $
42.50 each (22% off)

Until JULY 31 only!

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

This exciting new 400 page recipe book is not just a 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."  - Sue Radd

Recipe road test: “Chocolate Brownies with Walnuts”
chocolate browniesImagine eating something that tastes like it might be bad for you, but is full of healthy nuts, seeds and legumes. In editing Food As Medicine, I had read through and looked over this recipe countless times and was intrigued to give it a try—and it works! (Although the first time I tried making them, I used a blender rather than the recommended food processor, and it was almost the death of our blender.)
While the bulk of the recipe comes from processed black beans, walnuts, sesame seeds and dates, the raw cacao powder, cinnamon and cardamom create a delicately delicious spiced choclatey flavour, then sunflower seeds add some additional texture—and more goodness. Cooked to the instructions, these brownies are moist and much more than a substitute for “real” chocolate brownies. Not sickly sweet or heavy, these brownies can be enjoyed as much as the many health-promoting benefits the natural ingredients offer.
—Nathan Brown, book editor, Signs Publishing Company

carrot and orange soupRecipe road test: “Smooth Carrot and Orange Soup”
This is an incredibly simple, tasty soup that is very easy to make. The unique blend of herbs and spices help bring this soup to life and add to its medicinal value. Its vibrant taste and smooth texture makes it loved by the whole family including the children. Creating eight serves, makes it a fantastic soup for feeding a large family or great for left-overs.
Derived naturally from the carrots, sweet potato and orange, the strong colouring of this soup is a marker of its antioxidant properties, in addition to other phytonutrients that help with protecting the eyes from “UV damage and macular degeneration.” This combination of goodness and flavour makes the “Smooth Carrot and Orange Soup” a great place to begin your Food As Medicine adventures in healthy cooking and enjoyable eating.
—Alysia Craddock, distribution assistant, Adventist Media Network

fragrant buckweat and quinoa pilafRecipe road test: “Fragrant Buckwheat and Quinoa Pilaf”
I’ll be the first to admit we don’t eat a lot of pilafs in our household!
I love quinoa and I’ve cooked with buckwheat before but, when we had friends coming over for dinner, I was looking for a side that was healthy, easy and a little bit gourmet. We weren’t disappointed!
Sue Radd has a real talent for taking meals that look fancy and complex, then making them easy and delicious. It was a little challenging to find some of the spices that make this pilaf so fragrant but most of the ingredients I already had in my cupboard. It’s a hearty accompaniment that would go well with a tagine or curry and it’s super quick, just pop everything into the pan and walk away. This one is definitely going into the regular meal rotation!
—Lyndelle Peterson, associate pastor, Fox Valley Community Church

tapioca puddingRecipe road test: “Tapioca Pudding with Mango, Coconut Cream and Kaffir Lime”
I was flicking through the Food as Medicine book the other week trying to find a dessert that was going to complement the main course I had planned for the following night.
I have not eaten tapioca for years and this recipe caught my eye as something I had loved as a child but with a modern fresh twist.
This pudding has a mouth-watering taste obtained from the Thai flavours used to infuse the tapioca pearls during cooking. These flavours are complemented by the sweetness of the fresh mango, while the tang of the passionfruit cuts through the creaminess of the tapioca, making this desert a delight to eat.
This recipe is easy to make, even for a beginner. It can be served into nine individual glasses or set into one bowl for a serve-yourself style of dessert and uses ingredients that are easily obtained from any supermarket. It can be varied by using different fruits in season, which makes it a very versatile dessert that I am sure will become a family favourite.
—Sonia Knight, distribution manager, Adventist Media Network

Disclaimer: I love cookbooks. Particularly ones about healthy cooking. This is quite a contrast to the way I used to be about four years ago, where I was big (literally) into decadently unhealthy food. So when I was lucky enough to have a sneak peek of Food As Medicine: Cooking For Your Best Health the other month, I couldn’t wait to get my hands on a copy of my own. But it was worth the wait.
This thick hardcover recipe book by dietician Sue Radd is more than a cookbook. Food As Medicine is a “comprehensive introduction to cooking food as medicine in your kitchen.” It features 150 plant-based recipes that all sound as amazing as they look—and the food photography throughout Food As Medicine is excellent. The recipes are simple, healthy and don’t involve 40,000 obscure ingredients you can only find in specialist shops. There have long been complaints that preparing healthy food takes a lot of time, effort and money, but Sue has made the recipes in Food As Medicine accessible, which means there are no excuses not to give them a try.
Before you get started on cooking them all, there is a practical guide to making-over your kitchen, pantry, fridge and freezer so your healthy lifestyle change will be more easily sustained. Sue also provides comprehensive health information, explaining the latest scientific health research.
The “More Detailed Health Information” section at the back of the book is excellent, and it’s followed by “Helpful Notes on Various Foods,” which explains what makes the fruits, vegetables, grains and other foods used in this book good for you.
Apart from the beautiful layout and simplicity of the recipes, what I really enjoyed about Food As Medicine is that it focuses on plant-based nutrition—something that’s not only healthy for you, but also better for the environment.
Whether you’re looking to make some healthy changes to your diet, want to lose weight or need some new food inspiration, Food As Medicine is a great place to start.
—Adele Nash, Communication Coordinator, North New South Wales Conference

AUTHOR: Sue Radd
PUBLISHER: Signs Publishing
ISBN: 9781925044621
PAGES: 400
COVER: Hardcover

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