Eat Well

Our Chefs

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating.

Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. He is a passionate advocate for living a simple, healthy and environmentally friendly life. His story begins with a rude awakening when, as an out-of-balance and overweight 39-year-old, he found himself in hospital after an early-morning surf, discovering he’d had a heart attack and being told by his cardiologist that he would be on daily medications for the rest of his life.

Adam didn’t accept that his cardiologist’s “solution” of daily medication was the only way of minimising his risk of another heart attack. Instead, he decided he would do everything in his power to find

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Eat WellLeitura de 3 mins
The Bare Bird
Serves: 4 8 large Swiss brown mushrooms2 large leeks8 The Bare Bird chicken tenderloins3cm knob fresh ginger, sliced3 cloves fresh garlic, sliced250mL chicken stock1 orange, peeled & sliced in semicirclesCooked rice, to serve Pineapple weed leave
Eat WellLeitura de 13 mins
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In this recipe, I soak the red lentils for 12 hours or overnight before using them as it makes them much easier to digest. If you don’t have any ghee, you can easily use olive oil instead. I’ve also added cashew butter right at the end of this dish a
Eat WellLeitura de 4 mins
Shoalhaven
Serves: 4 1½ cups dry beluga or puy lentils2 tbsp olive oil or coconut oil1 tsp ground cumin1 tsp ground corianderPinch cayenne pepper, to taste1 large brown onion, diced3 cloves of garlic, grated1cm fresh turmeric, grated2cm fresh ginger, grated