Janella Purcell, star of television’s Good Chef Bad Chef was advocating a wholefood diet long before it was cool. A nutritionist, naturopath and cook, she lives her food philosophy passionately, something which shines through in her new cookbook Janella’s Wholefood Kitchen.
The book revolves around all her core dietary values: eating unprocessed foods as close to their natural state as possible while avoiding too much meat, grains and fatty processed meals.
It’s not so much about calorie counting or restriction but eating natural food that has been subject to minimal human interference.
The best thing about Janella is that she has spent decades doing the hard yards in figuring out how to make her food philosophy taste damn good.
She uses fascinating ingredients that go far beyond utilising whatever “superfood” is currently in vogue. So while quinoa can feature in recipes she has also been known to use arame, instant Dahi power and vongole.
It sounds strange but it makes for truly intriguing recipes, accompanied by unadorned but fresh looking photography.
Janella’s Wholefood Kitchen is also usefully categorised into the recipes that are suitable for vegetarian, vegan, gluten free, dairy free, and even raw diets so that even the most ascetic of diners can be catered for at your next dinner party.
Praise for the author: “Purcell hits home with her healthy and hearty selections, creative choices which come well recommended as her expertise as a nutritionist informs her cookbook” Australian Good Food Guide.
About the author: Janella Purcell is a qualified naturopath, nutritionist, herbalist and iridologist. She’s also a vivacious and entertaining chef who has appeared regularly on Australian and overseas television for the past ten years, most recently co-hosting Good Chef Bad Chef.
