Whole Food Living

Food Food is our most basic, primal desire. Even before our need for shelter or our desire to procreate, food comes first. The recipes for the food we talk about in Whole Food Living are based on solid scientific research and clinical experience over the past 50 years. Health Our health, good or bad, is the result of the food we eat. There are genetic and environmental conditions that can affect our good health but for most of us, our health is determined by what we put on our plates. For this magazine, food and optimal health is our primary focus. Environment The third and final factor in the whole food equation is environment. Why? Because the state of our environment is impacted by the food choices we make. Understanding the connection between food, health…

As Whole Food Living discovers more readers in both hemispheres, it’s become challenging to produce editorial content that fits equally well at both ends of the planet. Down under, we're heading into Summer just as our northern readers are pulling out their Winter mittens, and of course, different foods too. But there is one unifying factor common to both of us. This is the festive season, and I don't know why, but this year I've caught myself wondering about some of the foods we once ate at this time. Wow, how different life is now. Food, of course, is the one thing we can control in our lives and the great thing about being whole food plant-based is that we can eat as much of it as we like. Does that sound…

International Dr Scott Stoll A former Olympian and now is co-founder and chairman of The Plantrician Project and Regenerative Health Institute amounst numerous other organisations. Dr Gemma Newman Has a special interest in holistic health, plant based nutrition and lifestyle medicine. Is a senior partner in a UK family medical practice where she worked for 12 years. Dr Kim A. Williams An American cardiologist and currently head of a Chicago medical centre. Vocal on the benefits of plantbased nutrition to cardiovascular health. Dr Shireen Kassam Founder and director of Plant Based Health Professionals UK. An honorary senior lecturer at King’s College Hospital London. Passionate about plant-based nutrition. Dr Michael Klapper Gifted speaker on plant-based nutrition. Teaches other health care professions on the importance of nutrition in clinical practice and integrative medicine Dr Renae Thomas An Australian doctor based at Loma Linda California.…

Understanding the full value of plant-based eating was a process, not an overnight realisation, for Kiwi whole food devotee Sophie Steevens. It was a learning curve, and as her knowledge grew, so did her confidence and a dramatic improvement in her health. It all began in a state of shock when, at the age of 27, she was diagnosed with Graves’ disease. Graves’ is a nasty immune system disorder that results in the overproduction of thyroid hormones. It can be fatal if not adequately monitored and medicated. Well, that’s the traditional approach, and it works. Calling it a cure though might be a stretch. It depends on your viewpoint or your food addiction. Sophie wanted something better, and through that process, she inspired thousands as she took a deep dive into whole…

Makes 20 nuggets | serves 3-4 INGREDIENTS - Moroccan kumara nuggets 500 g kūmara, peeled (I use a combination of orange & purple)2 x 400 g cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)½ cups almond meal (ground almonds) handful fresh parsley, finely chopped2 spring onions, finely sliced1/3 cup pitted black olives, sliced¼ cup chopped pistachios (or almonds)2 tsp ground cumin1 tsp sea salt (optional)½ tsp ground coriander½ tsp mixed spice1/8 tsp ground white pepper sprinkle of ground cinnamon sprinkle of hempseeds or sesame seeds (optional) INGREDIENTS - Hempseed tabouli 1 cup hempseeds1 cup finely chopped fresh parsley handful fresh mint, finely chopped½ cup finely diced telegraph cucumber½ cup finely diced red onion1 cup finely diced tomato2 Tbsp lemon juice1 tsp lemon zest½ tsp sea salt (optional) METHOD 1. Preheat the oven to 180°C…

makes about 3 cups INGREDIENTS 750 g fresh spinach leaves, (1 lb 10 oz) roughly chopped (or1 1/2 cups baby spinach leaves)¾ cup raw cashews, presoaked½ cup water½ cup nutritional yeast4 lemon juice1 1/2 tsps garlic cloves½ tsp smoked paprika sea salt (optional) METHOD 1. Heat an extra-large saucepan over medium–high heat. Add the spinach along with a tiny splash of water and cook for about 5 minutes, stirring almost constantly, until the spinach is completely wilted. Remove and let cool. Squeeze out excess water and set aside. 2. Place all the remaining ingredients in a blender and blend for about 30 seconds, or until smooth and creamy. Remove and pour into a bowl. Add the spinach and mix to combine well. 3. Store in a sealed jar in the fridge for up to 5 days. "Plant-based,…