The Booktopia Book Guru asks
author of Janella’s Super Natural Foods
Ten Terrifying Questions
1. To begin with why don’t you tell us a little bit about yourself – where were you born? Raised? Schooled?
Born, raised and schooled in Brisbane. Moved to Sydney permanently at 23, after many years back and forth. I was desperate to get to Sydney from about age 12.
2. What did you want to be when you were twelve, eighteen and thirty? And why?
12yo – a social worker, so I could help people; 18yo – a fashion designer, so I could clothe people. (I did a fashion degree after I left school); 30yo – I had just graduated as a Naturopath and Nutritionist so my dream to be of service was taking shape. I had already got my chefs papers by ‘time on the job’ by then, so I was ready to unleash.
3. What strongly held belief did you have at eighteen that you do not have now?
That ‘all good things come to those who wait’. Now I strongly believe good things happen to those who work their arse off, and ignore naysayers.
4. What were three big events in your life or the world around you that had a great effect on you and influenced your cooking?
One would be trying to deal with multiple food intolerances even before I hit my teens; going to Italy for the first time when I was 26; filming 4 seasons of ‘Good Chef Bad Chef’ – because I may not have not written those many hundreds of recipes that came out of this show.
5. What are some dishes you wouldn’t eat as a child that you love now?
It’s usually the other way around for me – things I ate then that I wouldn’t now. Red meat, chicken, cows dairy, tuna, farmed salmon, unsustainable seafood, wheat, sugar, ice cream, palm oil, trans-fats, GMO crops….
6. Please tell us about your latest book…
It’s for everyone – vego’s, vegans, meat lovers and carb’ cravers, sugar addicts– everyone. I have included many different variations for each recipe so you can easily adapt it to suit most people in your home. One may want veggies, the other meat and the kids pasta. It’s all there in one dish – with a variation or two. Plus this books contains lots of ingredients we haven’t had a lot of access to before now. Super foods like raw cacao, chia and hemp seeds, maca, coconut, raw agave and different ancient grains.
7. If you had to create one dish to show off your repertoire, what would it be?
Hmmm? Using what you have in the pantry and fridge to create something wonderful, balanced, healthy and whole at the last minute is a bit of a skill – so I’d say that – cooking without preparing anything ahead of time.
8. Whom do you most admire and why?
There are many people that I admire. Generally those that have overcome adversity – my patients, kids born into poverty/disease/addiction who then grow up to be caring leaders; film makers showing us the importance of slowing down climate change and pretty much anyone who has put their own happiness second to be of service to the rest of us, and our planet.
Yes me included in the past. I had my birthday this week, and for the first time in my life, I felt I had achieved most of my goals. Time for new ones, and I have a feeling these will require less time travelling.
10. What advice do you give aspiring chefs?
You’ve got to really want to do it. It’s a tough life, with little money, long hours, a hot kitchen and an unhealthy routine. And you’ll rarely seeing your friends, partner or kids. It’s tough. But if it’s a calling, then you’ll never work a day in your creative, satisfying, exciting, meaningful life. It’s a privilege and a joy.
Thank you for your time Janella!
Janella’s Super Natural Foods
by Janella Purcell
Keeping it deliciously simple is Janella’s healthy food philosophy. Using many superfoods and grains, she has created over 150 fantastic recipes that the whole family will love.
Superfoods. Food as medicine. Supergrains. Fermented foods. Wholefoods. Keep it simple.
In Janella’s Super Natural Foods every recipe will help you to achieve better health and beauty.
With over 150 delicious recipes for healthy breakfasts, lunches, dinners, desserts, snacks, drinks and sauces, Janella uses wholefoods to satisfy everyone. A dynamic mix of superfoods and a good old-fashioned plant-based diet, Janella’s philosophy of using food as medicine is simple and easy to follow.
Many of the recipes have been influenced by Janella’s travels to Italy, Japan, India, the Middle East and South East Asia – healthy food has never been so tantalising nor so easy to create in your kitchen. Clearly marked throughout with symbols for gluten-free, vegan, vegetarian, dairy-free, raw, soy-free, nut-free or grain-free, each recipe also contains alternative ingredient suggestions to please all your friends and family.
As a talented naturopath, nutritionist, wellness coach, herbalist and environmentalist, Janella Purcell is eager to share her wealth of knowledge and experience. Her passion for cooking and keeping things simple means that staying healthy has never been easier.
About the Author
Janella Purcell is a qualified naturopath, nutritionist, herbalist and iridologist. She’s also a vivacious and entertaining chef who has appeared regularly on Australian and overseas television for the past ten years, most recently co-hosting Good Chef, Bad Chef. Her first book was the award-winning Janella Purcell’s Elixir (2004) and her best-selling recipe book, Eating for the Seasons, was published in 2011. Janella also writes regularly for many magazines and newspapers.
About the Contributor
Andrew Cattanach is a regular contributor to The Booktopia Blog. He has been shortlisted for The Age Short Story Prize and was named a finalist for the 2015 Young Bookseller of the Year Award. He enjoys reading, writing and sleeping, though finds it difficult to do them all at once.
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