Whole recipes

Whole Recipes for Simple Wholefood Eating | Bronwyn Kan

WHOLE Recipes for simple wholefood eating is not just a collection of recipes. In fact, it actually began as a university project and is more accurately an edited anthology which features some of New Zealand’s ‘notable health, wellness and food-oriented businesses and blogs’.
Bronwyn Kan has brought ten women and their recipes together (The Raw Kitchen, Mondays Whole Foods, Be Good Organics, Carew Kitchen, Snack Pack NZ, Healthy Always, Bonnie Delicious, Healthy Self and The Caker) to create a well-designed and beautiful tribute to some of the female creative entrepreneurs who are working in this sector.
But what of the food? Now let’s be clear. Wholefoods ‘refers to any food that is as close to its natural state as possible for consumption. This means that the food is unprocessed and unrefined. Whole foods are free of chemicals, additives and preservatives’ [source]. Yes, wholefoods are different from organic food and (some of you will laugh) from nose-to-tail eating which is what I had originally thought the term ‘wholefood’ referred to when the lexicon began to expand a few years ago at an alarming rate.
This collection is quite appealing, especially with the charming you eat-with-your eyes visuals. There are some delectable recipes: coriander pesto, chocolate hazelnut milk and the Jaffa Amazeballs (the name alone is a winner) are deliciously simple. There are also the quinoa muesli bars, yoghurt and blackberry frozen ice pops and the fresh mint, dark chocolate and sea salt cookies – all contributing to a range of scrumptious desserts.
But as is the case with some of the recent cookbooks that have graced our shelves, while our starters and dips, snack and brunches, and even desserts tick all the boxes our mains seems to be lacking in depth – are quiches, stuffed mushrooms and ‘Moroccan’ spice salads still our staple luncheon menu? Also kumara fries and corn fritters with chilli and capsicum? A few pages later there is an exquisite mango and turmeric cheese cake but creamy mushrooms on toast? Really?
That’s not to say that any of the individual recipes are not good – but while our entrees and accompaniments are fresh and revitalising and our concluding desserts exemplary in taste and detail; but where is the creativity and substance for the main item on the agenda? If you’re cooking for one or two, of course, you can certainly modify and adapt some of the recipes but if cooking for a young family or hearty eaters some of the recipes might need to be supplemented or altered.
The other slight difficulty with some of these recipes is where to get certain ingredients. Bee pollen? It’s more commonly known as an ingredient in women’s facial creams (and it’s not cheap either) so is it really necessary? Tempeh bacon is of course tofu (of course you knew that, I had to use google) and when it says ‘vegan protein powder’ how do I know which one to choose from the many that stare down from the shelves?
I am being fussy but some of these recipes will be slightly unaffordable – that doesn’t mean they have to be but you will have to do your research and shop around to see what you can substitute if necessary and where to get some of these ingredients.
There’s a great deal of love that’s gone into this collection and it showcases some great wholefood thinking that is going on behind the scenes. Hopefully with time the various skills and recipes displayed by this range of women will come to the fore. With increased popularity hopefully availability and accessibility will follow suit – along with affordability.