The following article is an excerpt from the Food as Medicine cookbook, named 'Best in the World' for health and nutrition at the Gourmand World Cookbook Awards. Developed by Australian Advanced Accredited Practising Dietitian, Sue Radd, this award-winning cookbook offers 150 delicious plant based recipes - each one chosen to help you live a longer, healthier life. Take a look at our favourite recipes from the cookbook in our Food as Medicine collection by clicking here.
With more than 30,000 food and drink items to choose from, navigating the average supermarket can be a challenge. Understanding the typical layout of a store and how food labels are designed to grab your attention, however, can help you stay healthier.
6 tips for navigating the supermarket:
Learn more about Sue Radd at www.nwbc.com.au
- Always make a shopping list. Plan for at least three main meals that you will cook that week. Be realistic in your plans.
- Shop the perimeter of the store for fresh, refrigerated and frozen wholefoods, and stay out of the middle where more-processed foods lurk. Buy seasonal and local produce. It tastes better and it’s usually cheaper.
- Keep away from impulse stands. Stores use psychological tactics to get you to spend more, usually on the most profitable and least healthy foods.
- Don’t rely on convenience meals. It’s smarter to cook your own and store in meal-sized portions in the fridge or freezer for the week ahead.
- Don’t instantly trust packaging claims, stars, ticks and logos. Check the ingredients list first and the nutrition information panel for a breakdown of the figures.
- Avoid buying highly processed items with long lists of additives. It’s safer to pick a range of colours in the produce aisle.