Jude Blereau is a natural foods chef, author, food coach, cooking teacher and real-food activist who has been involved with the organic and wholefoods industry for more than 18 years. Today she joins us to lead an inspirational cooking workshop using wholefood stars grains and pulses – passing on skills that are readily transferable to the kitchen classroom.
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In 1997, Jude co-founded The Earth Market, a much-loved whole-food store and café in Perth, Western Australia. In 2001 she founded Whole Food Cooking.
Jude's focus is on helping people learn about good food – what it truly is, where to get it, how to use it – and to give them the tools and information they need to make healthy eating a part of their everyday lives. Jude believes that healthy food is that which is able to both nourish and delight.
A passionate advocate for sustainable farming practices and good food for everybody, Jude participates in a number of groups and networks that promote those goals. She is a member of Chefs Collaborative, a network of chefs and restaurateurs who work together to promote sustainable farming and fishing, humane animal husbandry and local artisanal cuisine. The group encourages the community to make food choices that emphasise delicious, locally grown, seasonally fresh and whole or minimally processed ingredients that are good for us, for local farming communities and for the planet.
Jude has also been active in the Organic Federation of Australia (OFA), sitting on the OFA Board and OFA Consumer Council.
Jude released her first cookbook Wholefood: Heal, Nourish, Delight in 2006, and her second Coming Home to Eat: Wholefood for the Family in 2008. Wholefood for Children – Nourishing Young Children with Whole and Organic Foods, was released in 2010.
Cooking with grains and pulses
Jude Blereau is a natural foods chef, author, food coach, cooking teacher and real-food activist who has been involved with the organic and wholefoods industry for more than 18 years.
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