Jude Blereau

Wholefood Baking, Jude Blereau Style.

Wholefood Baking, Jude Blereau Style.

That Jude, she’s done it again! What? An essential masterpiece of baking, written with love and fantastically photographed and styled. It is an absolute joy to read for the novice and seasoned baker alike. Not only is this gorgeous book packed with amazing recipes, it caters for specific dietary needs (gluten free, dairy free, egg free), and spills forth a thoughtful, detailed and educational section on explaining the different ingredients, tools and equipment for the kitchen, and a beautiful piece on the instinct and technique of baking. LOVE. Strawberry Mousse Tart; Vanilla and Almond Cake with Rose Almond Cream and Raspberry Jam; Sweet and Sour Dark Chocolate Buttermilk Cake; Blackberry and Cacao Nib Panna Cotta Trifle; Carrot, Pistachio and Amaranth Cake; Banana and Coconut Bread with Passionfruit Icing; Cornmeal, Spelt, Parmesan and Cheddar Crackers. I could go on forever – it’s ridiculous! It is actually RIDICULOUS how amazing these recipes look, and I love that I know that Jude has put so much love and soul into putting them all together.

Can I get a round of virtual applause for Jude?

Jude has been kind enough to give My Wholefood Romance a copy to give away. I have had in my possession for two whole days this amazing book. All I want to do is rip into it and lovingly start to ‘season’ the pages with delicious mess. But, I have been handling it very carefully, not opening up the pages too much – it’s very hard!! But I am so happy to have the pleasure of giving it away. So, how to decide. I thought, given I am about to start a new series on transforming your pantry step-by-step into a wholefood loving pantry, that I would base it around this.

I would love to hear what element of …

An interview with Jude Blereau, Queen of Wholefoods!

An interview with Jude Blereau, Queen of Wholefoods!

I have the great pleasure today of sharing some insights from the fabulous Jude Blereau.Jude is a natural foods chef, author, cooking teacher, food coach and real food activist. She runs a fabulous whole and natural chef training course in Perth, and holds a number of wonderful cooking classes throughout the year in different states of Australia. She is just about to release her 4th book, and I can’t wait to add it to my collection! Her first three books are absolute crackers, and the vegan fig and rhubarb layer cake with vanilla almond cream from last weeks post is based on a wonderful recipe of Jude’s from her first book ‘Wholefood’.

Jude is a huge inspiration to me. Her last book, Wholefood for Children is an absolute winner, and I am constantly recommending it for patients with small children. Chock full of amazing nutritional information for children, it takes you from first foods up to toddlers and beyond with thoughtful, nourishing recipes. There are also plenty of options if you are cooking for kids with allergies and intolerances. Check out Jude’s website for more information.

But for now, make yourself a cuppa and settle in to read some insights from an icon in the world of whole foods.

Can you tell us a little bit about your journey to where you are now?

It’s been a long journey. I have a bit of thing with beauty – and how nature /intelligence expresses itself. I think this may be how I’ve translated my Catholic upbringing. Whilst not a catholic, I am deeply spiritual and find life a mystery and awe- inspiring. Thus things that express this beauty drive me. I started in Kindergarten Teaching (hated it), and ended up in Fashion – I was at a major cross roads in

A sexy vegan fig & rhubarb birthday cake with vanilla almond cream.

A sexy vegan fig & rhubarb birthday cake with vanilla almond cream.

One year ago today I wrote my first blog entry for My Wholefood Romance! So, I thought it was only fitting to make a cake. I have chosen a fabulous recipe from wholefood icon Jude Blereau, and only made tiny changes, mainly because I didn’t have the ingredients! May I say, this is probably the best cake I have ever made. I know it’s hot today Melbourne, but run, don’t walk, to buy the ingredients and make this cake – STAT! You’re welcome.

In other hot news, stay tuned for the up and coming post featuring an interview with said wholefood icon. Jude generously shares her views and thoughts on a number of topics, including kids nutrition, eating well on the run, and her journey to where she is now. I can’t wait!

So, back to cake. Figs are in season here, so I had to use them! They have such an air of ‘special occasion’ to me, and are lusciously high in calcium, iron, magnesium, and B vitamins – what’s not to love! And let’s face it, figs are sexy!

The rhubarb got a guernsey thanks to my gorgeous Grandad who gave me a bunch from his garden on our last visit. It’s a perfect fit for this cake. The figs and the almond cream are a party in your mouth, and the rhubarb provides enough gentle tartness to compliment the sweet.

This is not a quickie. It is a loving process that will take you over an hour, but what a beautiful way to spend time. One of the reasons I love to cook is that it relaxes me, and sets me back on the straight and narrow if I have had a crazy day. It’s a time for grounding and creating, pretty cheap therapy really!


Wholefood inspiration!

Wholefood inspiration!

Aubergine with buttermilk sauce from Ottolenghi’s Plenty

In the last couple of weeks I have been cooking my way through two amazing vegetarian books! I am in no way a food critic, I just wanted to share these beautiful books with you and hope you find them as lovable as I did.

The first, Super Natural Everyday by Heidi Swanson is such a wonderful book. 

I think I have literally cooked everything in it, except the sweet section which I will embark on soon… Notable favourites are Broccoli Gribiche, Little Quinoa Patties, Black Pepper Tempeh, Green Lentil Soup and Black Sesame Otsu.

The book is full of beautiful photography to illustrate each creation which the author has taken herself, and you can treat yourself  each week by following Heidi’s blog if you are not already!

I wish I had taken a photo of everything, but here is the farro soup and rye soda bread which were delicious! Everything recipe in her book (that I have tried) works first time, and is wholesome, sustaining and beautiful. What more could you ask for?!

Pumpkin before

The second book, Plenty by Yotam Ottolenghi is fabulous! The author runs four London based ‘take-away’ restaurants, making beautiful, unique dishes that are all made from fresh seasonal foods as close to their natural state as possible, and all made with love. The book has a mediterranean flavour, and is vegetarian with some suggestions of how you could include some meat if desired.

Pumpkin after

I made the Aubergine with buttermilk sauce as pictured above which is visually and taste bud-ly amazing! I also made these Crusted Pumpkin Wedges, little pac-man delights dressed in a mix of parmesan, fresh herbs, garlic and lemon. Yum! Others on my to do list are the Caramelised garlic tart, Stuffed portobello …