If you are yet to discover the joys of wholefood chef Jude Blereau’s philosophy and cookbooks it is my pleasure to introduce you. Jude’s cookbooks ‘Coming home to eat – wholefood for the family’ and ‘Wholefood for children – nourishing young children with whole and organic foods’ are on high rotation in my kitchen. Both are perfect for newcomers as well as deft hands at wholefood cooking. Jude’s writing makes every aspect of whole foods cooking seem possible even to readers who consider themselves ‘time poor’. From cooking your own nourishing stock to making natural yoghurt, the best-ever chocolate brownies to fabulous recipes incorporating grains that perhaps you had no idea how to prepare. In ‘Coming home to eat’ Jude writes about making the transition to a real food diet, “Without doubt, the best advice I can give you is this: expect the transition to take some time. It doesn’t happen overnight – I consider one to two years normal…It also takes a while before you fully understand the whole idea of real food, adjust your approach to meal preparation and cooking and work out your own shortcuts.” Before you even get to the recipes in these books, soak up the front and back sections crammed with useful information about whole food ingredients. Jude's writing is inspiring, her tone is very encouraging and realistic about what people can achieve when making a change to whole foods or learning about new ingredients. If you have no idea what to stock in your whole foods pantry, have no idea what to do with kudzu, agar or arrowroot, or how long to soak dried black turtle beans the answers and many, many more are in these beautifully presented books. Go on over to Jude’s blog and see what I mean for yourself. You’ll read her passion for real food and even score a few free recipes. Do buy the books though, one or the other or both. Enjoy!