serves 3-4 Arame Sea Vegetable handfulCelery 3 stalksRadish 4Spring onions 3Mesclun lettuce/ rocket mix/watercress Parsley Walnut Dressing Spring Onion 6Parsley handfulSesame Oil 1 tbspWalnut pieces- ½ cupWater 1 cupKuzu (kudzu) 1 tbspShoyu or Tamari 1 tbsp • Rinse and boil arame in water for 5-10 minutes (approx. 10 gm Arame = 1 ½ cups […]
Serves 6 10gms Dried Shiitake Mushrooms soaked 20 minutes or longer in warm water to cover until softened. Reserve and strain soaking water 250gms mixed mushrooms-fresh button mushrooms, quartered fresh porcini, crimini, portabella, or fresh shiitake mushrooms Organic Extra Virgin Olive Oil 3 tbsp garlic, minced 3 cloves reserved shiitake mushroom soaking […]
recipe serves 4 Adzuki beans (soaked 2-3 hours) 1 cup Wakame or dulse sea vegetable 8cm strip Herbs-oregano, thyme to taste bay leaf 1 garlic 2 cloves onions 2 large carrots 2 large pumpkin 2 cups diced celery 1 cup diced sea salt or tamari to taste 2 tablespoons of Kuzu starch dissolved in 1/4 […]
Self Published | January 2017 | Softback spiral bound 180 pages | RRP $55 The Cookbook that’s 30 Yearsin the MakingFor Sandra Dubs, healthy living and cooking have always been a passion. For 30 years she has been at the forefront of wholefoods and nutrition, as well as starting Melbourne’s first […]
written by Sandra Dubs Head in a vice? Stomach akimbo? Just feeling like crap? Me so hung over? Miso to the rescue! Melbourne health and wellbeing expert Sandra Dubs reveals the healing wonders of miso. According to Japanese mythology, miso was a gift to mankind from the gods, to assure man’s health, longevity and happiness. […]
“As organic as possible” is Manna’s slogan. Sandra Dubs refuses to cut corners – no artificial ingredients whatsoever, all possible ingredients organically grown, the best brand tamari – even the pickled ginger used with sushi is naturally coloured. Manna have a mainly macrobiotic food bar at the rear of the health food shop. The shop […]
Article written by Sandra Dubs During times of famine in Ireland, “lrish Moss” (carrageen) was boiled with milk for extra nutrition. In parts of Alaska dried seaweed is oiled and used as a substitute for chewing tobacco. Sea vegetables are recognized to play important part of the diet in China, Korea, South – East Asia, […]
One-third of sushi samples tested were found to contain dangerous bacteria. Here is some helpful information for making and eating safer sushi.Sushi has become a regular part of our diet and nutritionists have hailed it as a quick and tasty healthy alternative to greasy fare. Healthy, that is, as long as sushi is made according […]
Holistic Nutritionist Sandra Dubs has been delivering a series of short course cooking classes at Box Hill Institute
Wholefood Nutrition
Natural Food Educator
Health Food Marketing
Consultant Cookbook author and Food writer
Macrobiotic Counsellor
Cooking Teacher – plant based, vegan and traditional Japanese cuisine
PO BOX 523
Malvern
Victoria 3144
Melbourne
Australia
1800 865 030
info@mywholefoodcommunity.com
