Kirjahaku

In July 1977, as twenty-year-old Sandra Dubs was driving home, a car ran a red light, smashing into the passenger side of her vehicle. The next day, whiplash trauma revealed a lump on her neck. It was diagnosed as Hodgkin lymphoma - cancer.Within days her spleen was removed followed by a course of mantle radiation therapy, a new cutting-edge treatment at the time. Her immune system having been compromised, Sandra set out to learn the best ways to give her body's natural defences the support they needed.Her quest took her around the globe as she sought wisdom from shining lights in the fields of nutrition, cooking and spiritual wellbeing, resulting in her ultimately becoming an expert in her own right.Throughout the ensuing years, the cancer and its consequences have continued to make their presence felt. But the recipes for living Sandra's developed have deliveredher a full and extraordinary life... recipes she shares with you now in these pages.

My Wholefood Community Plant Based Cook Book reveals favourite recipes from the many wholefood nutrition and cooking classes I have run over the past 30 years. All recipes use plant-based vegan whole foods- whole grains, legumes vegetables from land and vegetables from the sea, nuts, seeds, and tasty condiments, all super nutritious.What makes this book especially useful is that aside from fabulous recipes, I have also included tips, nutritional information, my philosophy, a glossary of ingredients, comments and stories from my wholefood community participants and suppliers of ingredients, a shopping list of what to store in your pantry and real food photography using only natural lighting taken directly as recipes are cooked and plated.With loads of experience, I've managed to incorporate all aspects of excellent plant-based nutrition, flavour and taste sensations in meals to help keep you, and me, satisfied, vital and well. Recipes are gluten- wheat, egg, and dairy-free, and I only use a few natural sweeteners like rice syrup.All recipes are suitable for vegans and non-vegans who want to eat more plant-based whole foods.I was once seen as an "alternative" and part of the health food movement in the 1980s. After 30 years I have definitely seen the shift to health-supportive eating becoming "mainstream" as more and more people are interested in plant-based whole foods and using foods as medicines.My passion is to leave my legacy, the pinnacle of my career, in MY WHOLEFOOD COMMUNITY PLANT-BASED COOKBOOK.COOK WELL. EAT WELL. BE WELL.