Reviews

“

Brian and Natalie Hamersfeld about Sandra Dubs

Brian writes “I met Sandy way back when. I met her around the time sushi came to Australia and brown rice balls were the hot lunch time snack to eat.
Although I had learnt lots about health from my mother, Melma, sandy really took things to the next stage.
She’s an amazing person with so much to teach and she never stops helping….
She has been an inspiration and a great help throughout my life with health issues I have been blessed with.

I’ll never forget when sandy invited me to help her run a cooking class. The deal was I could come for free and learn heaps on the condition that I assist her with doing the preparations. The winner- Brian Hamersfeld…I got to eat everything at the end.
My wife Natalie, also attended Sandy’s classes almost 20 years ago and we still have Sandy’s nutritional information sheets and recipes from all those years ago in a bound folder. Natalie and now our kids treasure this folder and still today cook amazing dishes from the treasure trove.

1. Why did you come to my class and which class did you attend?
I met Sandy when she ran the health food shop in South Yarra, Melbourne. I used to buy all the ‘hard-to-find’ ingredients from her. She would sell everything with passion and love…… what’s arame#@#$@! I would ask…. She had it all and knew all the answers
I attended her Japanese cooking classes. I came because I wanted to know how to cook and how to become healthier and rid myself from psoriasis.

2. How did you find out about my classes?
I think initially from my Mum Melma

3. Which recipe did you enjoy the most?
Miso Soup? Stir Fry? Tempeh?, tofu?……….who the hell knows. It is all mmmmmmmm, yummy!!!!!!

4. Which ingredients are your favourites and are now part of your repertoire?
Shitake Mushrooms, Buckwheat, Umeboshi plums, Kombu, Tamari? Seriously tamari, wheat free and organic is the most widely food we use at home. We use it daily on absolutely everything.

5. What did you take away from my class in terms of daily or regular practice?
Soaking beans, Cooking Alkaline food, Japanese Caddie knife, which is the best knife used to cut everything from fruit to pumpkins.

I am so hungry now, I have to go eat ……..sandy, where are u! “

Brian and Natalie Hamersfeld

“

David Bardas about Sandra Dubs

I first meet Sandra (Dubsy) through her work at the National Institute of Integrative Medicine (NIIM) and Professor Avni Sali, who champions complimentary medicine and self-help for people with serious health challenges.Having previously never cooked and needing to learn how to quickly, my youngest son and I decided to attend a series of Sandra’s classes and a Japanese cooking demonstration which was particularly enthralling. Sandra’s passion and enthusiasm for whole foods seemed to me the best and most sensible way to approach cooking by using natural and organic produce and her approach made appealed to me.

“

Dr Mike Rowan talks about Sandra’s Classes

“Why did you come to my class and which class did you attend?
As a holistic health practitioner (Osteopath and have diplomas in both Naturopathy and Acupuncture) I have always been driven by the desire to heal the whole. Twenty years ago was my first class with Sandra and she opened up a whole new world of possibilities in my cooking that I have continued to implement in my own way since. Her classes were like a fresh new world to me. Plant based whole foods and Japanese style cooking use many unusual ingredients that are a rich source of minerals that have helped improve my diet.”

“

Melinda Lewis talks about Sandra Dubs

A weekly favourite for me are Sandra’s broccoli pancakes. Not only are they easy to make but are light and alkalising and make a perfect meal after some exercise. I thoroughly enjoy participating in one of Sandra’s cooking courses once or twice a year – she researches food and encourages us to enjoy meals that feed the body with the phytonutrients, minerals, vitamins and antioxidants. With Sandra being a natural health food advocate; having 30 years of industry expertise and constantly updating her skills with overseas culinary institute training, we can rely on her whole-heartedly to keep us well and disease-free for years!

1. Why did you come to my class and which class did you attend? Being in my forties I wanted to fine tune my diet to match the nutritional needs my body requires as I age
2. How did you find out about my classes? I’ve seen Sandra speak at many conferences over the years and always wanted to attend one of her classes. When I found the time to do so, I realized it was money well spent.
3. Which recipe did you enjoy the most? Broccoli & corn pancakes
4. Which ingredients are your favourites and are now part of your repertoire? Brown rice has replaced white rice and risotto in my pantry. I always have some miso in the fridge as well for soups and dips.
5. What did you take away from my class in terms of daily or regular practice? You can never stop learning about good food practice.”

Melinda Lewis

AIM International

“

Professor Avni Sali AM about Sandra Dubs

I first met Sandra when she was doing the Graduate Diploma of Applied Science in Nutritional & Environmental Medicine at the Graduate School of Integrative Medicine at Swinburne University, when I was the Foundation Head of this post-graduate medical school.
What is immediately striking about Sandra, is her passion for good, healthy, wholesome food. Sandra’s vision encompasses a global perspective, making healthier individuals, communities and a healthier world! Her guiding principle has always been that of Hippocrates – that our “Food is Medicine”.
For over 30 years, Sandra has actively been living her natural food passion – studying, teaching, creating businesses including very successful cooking classes.
Years of dedication, research, knowledge and hands-on experience have culminated in Sandra’s ultimate, long-anticipated project – My Wholefood Community Cookbook.
This beautiful book combines a wealth of stories, tips, vegetarian recipes, food and cultural knowledge, nutritional and health advice, wonderful photographs and much more.
Sandra’s book will inspire your approach to cooking and to becoming a healthier, happier you!

“

James Wilson, Spiral Foods about Sandra Dubs

I was personally excited when Sandra told me the time had come for the often spoken about collective stories to be published.
I’ve been happy to be associated with Sandra and we go back a long way – it’s fantastic that her passion for food has never faded.
Sandra’s enthusiasm is infectious and it comes out with all projects that she involves herself in.
Sandra has had a rich and successful career within the wholefoods industry. She has run her own wholefoods café/store, the famous Japanese cooking school and her ever successful intimate wholefood cooking circle and mixed this with lectures, studying, consultations and seminars to just offering friendly advice to those she meets on food and diet.
All these ingredients make the perfect recipe for MY WHOLEFOOD COMMUNITY COOKBOOK.
A must for those who feel that WHOLESOME FOOD MATTERS

“

Professor Cohen about Sandra Dubs

Sandy Dubs has spent a lifetime dedicated to the learning, teaching and practicing of plant-based, vegetarian, wholefood cooking. Over the past 2 (or more) decades that I have known, Sandy she has been an educator, mentor, chef and colleague with whom I have shared many culinary adventures. Sandy introduced me to the wonders of seaweed, umeboshi, agar and other plant-based alkalinizing foods and in the mid-1990s when I was creating an elective on food as medicine for medical students at Monash University, Sandy was my go-to person who helped design and deliver the course. Sandy’s dedication to healthy cuisine has seen her run many private cooking courses as well as prepare food for many people with serious illness and she has now condensed her vast knowledge into this book that will provide a valuable resources to anyone who wants to reclaim their health through natural food that is not only nutritious, delicious and good for the planet, but is also easy and fun to prepare.

Reviews

Brian and Natalie Hamersfeld about Sandra Dubs

Brian and Natalie Hamersfeld

David Bardas about Sandra Dubs

David L. Bardas

Dr Mike Rowan talks about Sandra’s Classes

Dr Mike Rowan

Melinda Lewis talks about Sandra Dubs

Melinda Lewis

Professor Avni Sali AM about Sandra Dubs

Professor Avni Sali AM MBBS PhD FRACS FACS FACNEM

James Wilson, Spiral Foods about Sandra Dubs

James Wilson

Professor Cohen about Sandra Dubs

Professor Marc Cohen MBBS(Hons), PhD, BMedSc(Hons), FAMAC, FICAE

CONTACT

SANDRA DUBS

SANDRA DUBS

ADDRESS

PHONE

EMAIL

Cart