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Wholehearted Food
by

The legendary chef behind the popular Mondo Organics restaurant and cooking school, Brenda Fawdon, shares her lifelong love of real food to produce this fabulous collection of wholefood recipes.

A$39.95
(Paperback)
Dispatched 7-10 business days
Overview

Founder of Australia’s first licensed organic restaurant, Brenda is passionate about using organic, unrefined and sustainable produce to create nourishing meals that promote vitality, good health and wellbeing without losing out on flavour.

Wholehearted Food includes recipes for health-promoting fresh juices, nutritious breakfasts and delicious meals that can be sourced from your veggie garden or local market, with alternatives for people who want their meals dairy- and wheat-free. Chapters are devoted to sustainable seafood and ethical meat and poultry. The mouth-watering desserts and lunch-box snacks have been created using only unprocessed sugars. Whether it’s debunking the mystery surrounding legumes and grains or revealing the benefits of easy-to-use superfoods, such as dandelion, kale, turmeric, ghee, quinoa and spelt, this book celebrates a return to naturally organic real foods.

This is the ultimate cookbook for anyone looking to explore a healthier – and tastier – way of life. It will inspire you to clean out the processed foods from your cupboards and discover delicious, wholehearted food.

Details
Brenda Fawdon
Photo by The Weekend Edition

Brenda Fawdon

Brenda has been a restaurateur and chef in Brisbane since her first restaurant, Primavera, opened in 1981. She is the visionary and driving force behind the Mondo concept, and she is a respected leader and voice championing the organic revolution in Australia. Brenda has an innate respect for real food and quality organic and biodynamic wines. She is a knowledgeable teacher and presents weekly at the Mondo Cooking School. In April 2010 Brenda moved to Tamborine Mountain in the Gold Coast Hinterland, where the volcanic soil and temperate climate nurture the best edible gardens imaginable. She is currently transforming her patch of earth into an organic orchard and seasonal kitchen garden.