"If your concern is health, good food or diet, I highly recommend this rich resource with heaps of delicious and medicinal recipes, plus nutrition information from an experienced nutrition educator. It’s a not-to-be-missed title for any library, including your own collection."
- Elaine Tam, Academic Liaison Librarian, University Library, The University of Sydney, Australia
"Sue Radd is an authority on how to eat to live and this book, beautifully presented with stellar content, will make you hungry for health."
- Dr Darren Morton, Course Convenor, Postgraduate Studies in Lifestyle Medicine, Lifestyle Research Centre, Avondale College of Higher Education, Cooranbong, Australia; author, Live More: Active and Live More Happy
"This is a much-needed comprehensive book that focuses on proven habits of healthy eating. The very practical approach, but with supporting medical facts, will be appreciated by many readers. Although this will be of great value for those who have already developed problems with overweight, diabetes or heart disease, others still free of problems but at risk (most people!) may derive equal benefits by being able to maintain their good health through to advanced age."
- Dr Gary Fraser, Professor of Medicine, School of Medicine, and Professor of Epidemiology, School of Public Health, Loma Linda University, California, USA; Principal Investigator, Adventist Health Studies
"Lifestyle is the most powerful medicine we know — with the potential to add years to life and life to years, and to reduce risk for all major chronic disease by some 80 percent — and food is its very centrepiece. In this beautiful book, Sue Radd provides the perfect prescription in all its wonderful variety: food as a source of both great pleasure and great health."
- Dr David Katz, Director, Prevention Research Center, Yale University School of Medicine; President, American College of Lifestyle Medicine; Founder, True Health Initiative
"At long last, people who care about their health are able to access the best way to achieve this. I have worked with Sue on many occasions on most media platforms. She is one of Australia’s great dietitians that has been promoting good health for nearly 30 years. Her Food as Medicine cookbook is full of sensible, simple advice to achieve this goal. Read, eat and enjoy."
- Dr John F Knight AM (better known as “Dr James Wright,” one of Australia’s favourite TV doctors), Sydney, Australia
"The message of this book is an important one. An increasing body of evidence shows the benefits of a plant-based diet for optimal health and the prevention and management of chronic disease. Sue’s knowledge of using food as medicine combined with her passion for teaching people to prepare tasty plant-based meals make this a valuable resource for health professionals working in the nutrition and lifestyle medicine fields, and one which they will no doubt want to recommend to their patients."
- Dr Kate Marsh, Advanced Accredited Practising Dietitian and Credentialled Diabetes Educator, Sydney, Australia
"Dietitian Sue Radd has produced a valuable resource with tasty recipes that reflect the culinary delights of a range of plant-based cuisines from around the world. Sue has a breadth of practical food and nutrition expertise gained through personal experience matched with scientific inquiry. This beautifully illustrated book has many practical tips that could be used for personal use and as a supporting guide for research about plant-based diets, such as the Mediterranean Diet. I look forward to trying more of Sue’s wonderful and delicious recipes."
- Professor Vicki Flood, Faculty of Health Sciences, The University of Sydney, Australia
"Sue Radd has put together an excellent guide to health, for both human health and increasingly importantly for the environment, with the focus on plant-based diets as recommended by many national and international agencies. This book is very easy to read, full of great ideas for the palate and for health, and I recommend it. Keep it close to your kitchen — and take and use it frequently."
- Professor David Jenkins, Department of Nutritional Sciences, University of Toronto; Director, Risk Factor Modification Centre, St Michael’s Hospital, Toronto, Canada (“Father” of the Glycaemic Index)