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Reviews and Endorsements
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Nell
- I was looking for a gift for a friend who has reached a certain age when she is forced to consider taking better care of her health. The cover and title of this book appeal, inviting the reader to open the page and browse. It is filled with useful information and has interesting international recipes and unusual food combos to try ! Because it is an Australian publication it has relevant seasonal foods that are easy to source. It was a great hit with my friend. She bought another one for her sister!
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Jacquetta
- My Nan bought me this book (before she passed away) and it's been one of my favourite books to have in my kitchen ever since! Very useful, simple recipes and easy to follow instructions. You don't need to be an expert to use this book so it's great for everyone who's interested in their health and wellbeing without losing any flavour or comforts.
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DAVID
- Expensive but well worth it for the information and recipes.
It is Excellent but with one issue: the use of grey for text - as an older person with poor eyesight I found it difficult to read, even in good light.
The use of a "pale" shade of red is also less than ideal and I found it even harder to read at times.
Perhaps the use of a heavier font might have helped here.
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Shirley
- Food as Medicine Cooking For Your Best Health by Sue Radd is not just another recipe book. It contains information on how to use food to optimise one's health and nutrition, while providing delicious meal experiences. There are recipes from all around the world, that are plant based and nutritionally balanced. Each of the 150 recipes is delicious, easy to make and healthy! This book will appeal to people just learning to be vegan, those wanting to try something new, those aiming for better nutrition and a healthier way of eating as well as busy people looking to prepare something tasty but not time-consuming. As well as the recipe section, there are sections on More Detailed Health Information, comprehensive notes on various ingredients and their nutritional value and other aspects of a wide range of foods that the recipes are built on. Information is given on meal planning, kitchen organisation, useful equipment and shopping tips. The book is well illustrated, the printing is easy to read and the recipes are not only healthy but are designed to improve health and well-being. Sue Radd is a highly esteemed authority with many years of experience as a trusted dietician. Her book is a valuable resource for anyone wanting to optimise their nutrition while enhancing the enjoyment of their food.
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Rachelle
- This is much more than a recipe book, it's also a health and nutrition textbook. It has something for everyone, even for children. The recipes are delicious and varied with meal plans and dietary substitutes for allergies. Highly recommend this book.
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[Endorsement]
- “If your concern is health, good food or diet, I highly recommend this rich resource with heaps of delicious and medicinal recipes, plus nutrition information from an experienced nutrition educator. It’s a not-to-be-missed title for any library, including your own collection.”
— Elaine Tam, Academic Liaison Librarian, University Library, The University of Sydney, Australia
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[Endorsement]
- “What an amazing resource this book offers. From a teacher's point of view, it is very powerful — and from a community cooking demonstrator’s point of view, it’s priceless!”
— Carol Boehm, Home Economics teacher and community health educator, Sydney, Australia
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[Endorsement]
- “Sue Radd is an authority on how to eat to live and this book, beautifully presented with stellar content, will make you hungry for health.”
— Dr Darren Morton, Course Convenor, Postgraduate Studies in Lifestyle Medicine, Lifestyle Research Centre, Avondale College of Higher Education, Cooranbong, Australia; author, Live More: Active and Live More Happy
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[Endorsement]
- “This is a much-needed comprehensive book that focuses on proven habits of healthy eating. The very practical approach, but with supporting medical facts, will be appreciated by many readers. Although this will be of great value for those who have already developed problems with overweight, diabetes or heart disease, others still free of problems but at risk (most people!) may derive equal benefits by being able to maintain their good health through to advanced age.”
— Dr Gary Fraser, Professor of Medicine, School of Medicine, and Professor of Epidemiology, School of Public Health, Loma Linda University, California, USA; Principal Investigator, Adventist Health Studies
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[Endorsement]
- “Lifestyle is the most powerful medicine we know — with the potential to add years to life and life to years, and to reduce risk for all major chronic disease by some 80 percent — and food is its very centrepiece. In this beautiful book, Sue Radd provides the perfect prescription in all its wonderful variety: food as a source of both great pleasure and great health.”
— Dr David Katz, Director, Prevention Research Center, Yale University School of Medicine; President, American College of Lifestyle Medicine; Founder, True Health Initiative
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[Endorsement]
- “At long last, people who care about their health are able to access the best way to achieve this. I have worked with Sue on many occasions on most media platforms. She is one of Australia’s great dietitians that has been promoting good health for nearly 30 years. Her Food as Medicine cookbook is full of sensible, simple advice to achieve this goal. Read, eat and enjoy.”
— Dr John F Knight AM (better known as “Dr James Wright,” one of Australia’s favourite TV doctors), Sydney, Australia
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[Endorsement]
- “The message of this book is an important one. An increasing body of evidence shows the benefits of a plant-based diet for optimal health and the prevention and management of chronic disease. Sue’s knowledge of using food as medicine combined with her passion for teaching people to prepare tasty plant-based meals make this a valuable resource for health professionals working in the nutrition and lifestyle medicine fields, and one which they will no doubt want to recommend to their patients.”
— Dr Kate Marsh, Advanced Accredited Practising Dietitian and Credentialled Diabetes Educator, Sydney, Australia
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[Endorsement]
- “Dietitian Sue Radd has produced a valuable resource with tasty recipes that reflect the culinary delights of a range of plant-based cuisines from around the world. Sue has a breadth of practical food and nutrition expertise gained through personal experience matched with scientific inquiry. This beautifully illustrated book has many practical tips that could be used for personal use and as a supporting guide for research about plant-based diets, such as the Mediterranean Diet. I look forward to trying more of Sue’s wonderful and delicious recipes.”
— Professor Vicki Flood, Faculty of Health Sciences, The University of Sydney, Australia
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[Endorsement]
- “Sue Radd has put together an excellent guide to health, for both human health and increasingly importantly for the environment, with the focus on plant-based diets as recommended by many national and international agencies. This book is very easy to read, full of great ideas for the palate and for health, and I recommend it. Keep it close to your kitchen — and take and use it frequently.”
— Professor David Jenkins, Department of Nutritional Sciences, University of Toronto; Director, Risk Factor Modification Centre, St Michael’s Hospital, Toronto, Canada (“Father” of the Glycaemic Index)
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[ Bookshelf Review ]
- Disclaimer: I love cookbooks. Particularly ones about healthy cooking. This is quite a contrast to the way I used to be about four years ago, where I was big (literally) into decadently unhealthy food. So when I was lucky enough to have a sneak peek of Food As Medicine: Cooking For Your Best Health the other month, I couldn’t wait to get my hands on a copy of my own. But it was worth the wait.
This thick hardcover recipe book by dietician Sue Radd is more than a cookbook. Food As Medicine is a “comprehensive introduction to cooking food as medicine in your kitchen.” It features 150 plant-based recipes that all sound as amazing as they look—and the food photography throughout Food As Medicine is excellent. The recipes are simple, healthy and don’t involve 40,000 obscure ingredients you can only find in specialist shops. There have long been complaints that preparing healthy food takes a lot of time, effort and money, but Sue has made the recipes in Food As Medicine accessible, which means there are no excuses not to give them a try.
Before you get started on cooking them all, there is a practical guide to making-over your kitchen, pantry, fridge and freezer so your healthy lifestyle change will be ore easily sustained. Sue also provides comprehensive health information, explaining the latest scientific health research.
The “More Detailed Health Information” section at the back of the book is excellent, and it’s followed by “Helpful Notes on Various Foods,” which explains what makes the fruits, vegetables, grains and other foods used in this book good for you.
part from the beautiful layout and simplicity of the recipes, what I really enjoyed about Food As Medicine is that it focuses on plant-based nutrition—something that’s not only healthy for you, but also better for the environment.
Whether you’re looking to make some healthy changes to your diet, want to lose weight or need some new food inspiration, Food As Medicine is a great place to start.
—Adele Nash, Communication Coordinator, North New South Wales Conference
