Because of a family history of numerous allergies and food sensitivities, Wholesome Cook is a place where I explore natural and mostly additive-free recipe ideas. It is where I share original recipes that are also allergy-friendly or can be easily adapted to suit different dietary needs. We are all different and no single diet fits everyone the same. I call it Bioindividuality. That’s how we eat and I encourage you to eat the best foods for you.
My food philosophy then revolves around eating clean, whole food most of the time. I like to call it the 90/10 rule. Eat clean food that is right for you, 90 per cent of time, indulge in the other 10. I say this, because giving up junk food is that much more attainable when you can cut yourself some slack and focus on what you can eat, rather than on what you can’t even when you are prone to food sensitivities.
When it comes to photography and food styling, they became my second passion by default. To me, a cookbook without relevant emotive food photography is just a collection of notes that can never truly ‘speak’ to my desire to cook good food, because food is a sensory experience. It’s much easier to convey many of the wonderful aspects of cooking through imagery, so it tends to be an important aspect of what I do.
25 other things about Wholesome Cook and I
- Favourite food-related quote: “If we’re not willing to settle for junk living, we certainly shouldn’t settle for junk food.” ~Sally Edwards
- Food is my passion. I wake up thinking about food. I cook it. I eat it. Then at night I even dream of it!
- This is my first attempt at a blog, and the experience has been amazing thanks to readers like you.
- I used to have a cat when I was younger and she loved pizza.
- The aim of Wholesome Cook is to create a point of reference for healthy, nutritious and easy to prepare meals, without breaking the bank or over-complicating things. Think of it as an anti-revolution to the world of highly processed, fast-food and pre-packaged meals.
- Most of the inspiration and recipes on this site comes from my Mum. She taught me how to balance flavours, experiment with ingredients and explore different cuisines. More recent recipes have been inspired by my personal quest for healthy living and family history of various food allergies and intolerances. Many of my readers seek similar advice so I’ve decided to start adapting many recipes for them too.
- I enjoy research: majority of my books and magazines are about food.
- I cringe at food additives.
- I’ve never been good at those “Tell us in 25 words or less” competitions.
- Last supper meal for me would be, gosh there are so many… Sourdough sandwich with Gruyère, mushrooms and seeded mustard, buttered on the outside, toasted.
- I’ve written three eCookbooks, I am a regular contributor to Nourish magazine focusing on vegetarian and some gluten-free recipes. And I’ve developed sugar-free recipes for Sarah Wilson’s latest number 1 selling cookbook, I Quit Sugar for Life.
- I cannot live without my Mundial knives.
- I shoot with a Canon 550D.
- I love Asian cuisine flavours, cooking techniques, the lot.
- This may come as a surprise, but I’m not a big fan of chocolate ice-cream.
- This may also come as a surprise, but I am an occasional fan of hot potato chips.
- I enjoy eating out at quality eateries and restaurants, then use the inspiration to create, or try to recreate, my favourite dishes for home use.
- Coffee. I’m a fan. One cup a day.
- Foie gras, not so much. I once watched a show about the making of it, and I still have certain images in my head that preclude me from thoroughly appreciating it.
- My harshest and best food critics are my husband Matt and his two gorgeous kiddiewinks.
- I love growers’ markets and fresh food festivals.
- Caterpillars love my herbs.
- I do drink wine, but only on occasion. I believe it’s good for me.
- Although I’m a qualified Health Coach, I’m not a nutritionist nor a dietician. I like to refer to myself as a health-conscious common-sense, fresh food cook.
- Have I mentioned that I wake up thinking about food? I cook it. I eat it. Then at night I even dream of it?