What on Earth does WFPB mean?!

With the ever-increasing hash tags in the modern day, online post you’re bound to have come across one in particular that isn’t self-explanatory. That is #WFPB. The first time I heard of WFPB was while reading Dr. T. Colin Campbell’s book ‘Whole’, the follow-up to his first book ‘The China Study’ (a MUST READ for anyone who is keen to understand the connection between dairy consumption and cancer). Campbell explained the abbreviation – Whole Food, Plant-Based. So, if you follow a WFPB diet you follow a diet that consists entirely of whole foods (without refined sugars, flours and oils) and completely void of all animal products.
Initially, this diet proposal may seem impossible, preposterous even, but it’s not. Trust me! I’ve been plant-based for 12 years and I have been pleasantly surprised at the discovery of the wide and variety fruits, nuts, grains and vegetables our Creator has gifted us with. Personally I choose to use small amounts of oils and salts in my cooking and also use minimally refined products, such as gluten flour (to add texture to ‘meat-like’ sausages and mock steaks) and rapadura (evaporated and granulated cane juice used in the place of white sugar). Ideally, aiming to eat the majority of the foods in your diet in their whole food form is optimal.
As Author Ellen White wrote:
Let the diet reform be progressive. Let the people be taught how to prepare food without the use of milk or butter. Tell them that the time will soon come when there will be no safety in using eggs, milk, cream, or butter, because disease in animals is increasing in proportion to the increase of wickedness among men. The time is near when, because of the iniquity of the fallen race, the whole animal creation will groan under the diseases that curse our earth. – Testimonies for the Church 7:135, 1902 CD 356.2
Yes, we will need to gradually learn how to wean ourselves from animal foods, like eggs, milk and butter, but thankfully we live in a time where we have the additional motivation of knowing that current science supports White’s conclusion that plant-based is best. May God guide us to make the healthiest choices possible for ourselves and our families.
P.S. I have recently published a plant-based cookbook which uses predominantly whole foods. Thankfully it is so easy to prepare wholesome meals. Also for any American readers, please take a look (and buy one if you like!) at my cookbook Kickstarter campaign
 (cheap postage and free ebooks for early bird purchases). Feel free to share the link with others who may like to try some yummy, easy-to-prepare meals too. And for the rest of the world, the cookbook is available from my website www.notonlycarrots.com with a 40% discount off the ebook (instant download!) for every hardcopy cookbook purchased.
~Leah Jones

You Are What You Eat

Have you heard the old saying ‘You are what you eat’? (As a kid we used to joke around especially when a friend was eating beef or chicken, laughing “You’re a cow” or “You’re chicken!!”) Well perhaps some people will think this applies to me today because the topic of this post is nuts.

Yes, it’s true. I am nuts…for nuts that is. Cashews and almonds (great in stir-fries, sweet and savoury creams and sauces), pecans and almonds (high in Omega-3s and a yummy addition to cakes and meat-free patties), pine nuts (a complete source of amino acids and a delightful add-in for tomato-based pastas) and more. I love them. Full of calcium, iron, protein and fibre, nuts are one of the healthiest, plant-based, protein alternatives you can find. Nuts are so versitile. You can eat them raw, roasted or pan-fried. You can grind them into a meal as a gluten-free flour alternative. You can combine them with gluten flour to create a meat-free pattie. You can blend them with water and sweetener for homemade vegan milk, or prepare a delicious, dairy-free sour cream or sweet cake topping.

Best of all, Ellen White’s counsels on diet and health stress that grains, fruits, nuts and vegetables are not only nourishing and but also appetizing (see CG 384.1 & 3). Healthy and delicious! Yay 😀 Here’s my most recent Not Only Carrots cooking show episode – Raw Cashew Mayonnaise. Take a look and see just how easy it is to create dairy and egg-free mayonnaise alternatives.


And learn more about the incredible health-benefits of nuts here. https://nutritionfacts.org/topics/nuts/

~Leah Jones

Dark, Green, Leafy Veggies! (And a great Cooking Demo Video!)

Ever noticed now horribly anaemic and weak gorillas and elephants look? No, me neither. I guess it must be all the meat they consume. No again. In fact, gorillas and elephants eat almost exclusively of plants and in particular green, leafy plants.

For vegetarians and vegans (people who choose not to eat meat, fish and in some cases also eggs and dairy products) it is vital to replace the iron and protein from the animal products with plant-based food sources. Dark green, leafy vegetables are one easy, affordable and tasty way to do this. Spinach, kale, romaine lettuce, mustard greens, collard greens, chicory, swiss chard, broccoli, bok choy and choy sum are all excellent sources of iron and protein and also contain fiber and folate.
When 100 calories of boiled broccoli (357g / 12.6oz) is compared to 100 calories of broiled porterhouse steak (30g / 1oz) something stands out. The broccoli contains 11.1g protein compared to 6.5g in the steak and the broccoli delivers 2.2mg iron compared to 0.8mg in the steak. It’s clear that the plant-based food certainly delivers the iron and protein we need.

As Author Ellen White writes, “Grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural a manner as possible, are the most healthful and nourishing. They impart a strength, a power of endurance, and a vigour of intellect that are not afforded by a more complex and stimulating diet. “{MH 296.1}

Why not try to use green, leafy vegetables every day in your cooking? Take a look at my first cooking show episode ‘Coconut Curry Tofu’ to see just how easy and yummy cooking with greens can be!

Click here to watch Dr Michael Greger’s video ‘The Healthiest Vegetables’ for extra motivation https://nutritionfacts.org/video/the-healthiest- vegetables/

May you come to love dark, green leafy vegetables as much as my family and I do.

Guest Post: A Sneak Peek inside the new ‘No, We Don’t Only Eat Carrots!” Cookbook

Many thanks to homeschooling mom Leah Jones, for sharing with AHE!

About 10 years ago a thoughtful friend of ours, Ken, shared an amazing book with us: Jane A. Plant’s ‘Your Life In Your Hands’, a powerful and inspiring testimony about a woman’s victory over breast cancer. By eliminating dairy (even the hidden dairy ingredients in things like potato chips and wine) Jane overcome her cancer, and this turned our world upside down.

The following few months led us to read two other life-changing health books, Dr T.Colin Campbell’s ‘The China Study’ and Dr Joel Fuhrman’s ‘Eat To Live’. Motivated by Campbell’s extensive research and studies, and Fuhrman’s shocking health statistics and motivating recovery stories, we committed ourselves to eating a plant-based diet with eggs. Later we committed to a 100% plant-based diet (vegan) and we remain informed and motivated by Dr Greger’s health videos at http://www.nutritionfacts.org.

When we later learnt about the health message promoted by Ellen White we were amazed at the scientific accuracy of her statements even though they were written 150 years earlier.

I’d like to share a recipe with you from my new cookbook ‘No, We Don’t Only Eat Carrots! Plant-Based Food For Humans’ with the hope that it encourages you to begin (or continue) your health journey. For more recipes and information please visit my site www.notonlycarrots.com.


Tacos, Guacamole and Salsa

446 kilojoules (106 calories) per taco
Makes 24 tacos


2 large ripe avocados
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon savoury yeast flakes (nutritional yeast)

1 tin diced tomatoes (400g) (14 oz)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons olive oil
1 teaspoon lemon juice

2 small onions, diced
2 cloves garlic, chopped
1/2 green capsicum (bell pepper), bite-sized chunks
2 tablespoons olive oil
1 ¼ teaspoons ground coriander (ground cilantro)
1 ¼ teaspoons ground paprika
1 ¼ teaspoons ground oregano
1 ¼ teaspoons ground cumin
1/4 teaspoon chilli powder (optional)
1/2 tablespoon savoury yeast flakes (nutritional yeast)
1 1/4 teaspoons salt
1 tin brown lentils, drained (1 cup cooked)
1 tin champignons (mushrooms), drained and sliced (220g) (7 ½ oz)
1 tin red kidney beans, drained (1 cup cooked)
1 tablespoon cornflour (corn starch) + 1 tablespoon cool water, made into a paste
3/4 cup water (200ml) (200g)

Salad & Tacos

¼ head of lettuce, shredded
4 tomatoes, diced
1 large carrot, grated
1/2 large continental cucumber, diced
24 taco shells


Cook all ingredients in a small saucepan over a medium-high heat until thick.
Remove from the heat and transfer to a heat-proof bowl.

Put MC on an angle (this will reduce splatter) and add all ingredients to the TM bowl and stir for 3 seconds on Speed 3.
Cook for 10 minutes at 100°C (212°F) on Speed 1 and transfer to heat-proof bowl.


Mash the avocados until creamy with a fork and stir in remaining ingredients.

Purée all ingredients for 10 seconds on Speed 4-5 until smooth. Scrape down the sides and repeat as necessary. The guacamole should be creamy.



In a medium-sized frypan,  sauté onions, garlic and capsicum in oil over a medium-high heat until soft.
Add in the coriander (cilantro), paprika, oregano, cumin and yeast flakes. Keep stirring until you can smell the spices strongly.
Add the remaining ingredients and stir continuously until the mixture thickens. Reduce to a medium-low heat and simmer for 5 minutes stirring occasionally.
Remove from the heat, cover and set aside.

Chop onion, garlic and capsicum for 2 seconds on Speed 7.
Add in the oil and sauté at 100°C (212°F) on Speed 1 for 5 minutes.
Add in the coriander (cilantro), paprika, oregano, cumin and yeast flakes and cook for 2 minutes at Varoma temperature on Speed 1.
Add in remaining ingredients and stir for 5 seconds on reverse Speed 3.
Put MC on an angle (reduces splatter) and cook for 15 minutes at 100°C (212°F) on reverse Speed soft. Transfer to the Thermoserver.


Preheat the oven to 200°C (400°F).
Separate the taco shells and heat upside down on a large baking tray for 5 minutes.
Meanwhile, prepare each of the salad ingredients. Keep each salad in its own bowl.
Each person makes his/her own tacos, so place the bowls of mince, salsa, guacamole, salads and heated taco shells in the middle of the table. Layer each taco in this way: a large spoonful of mince, a small spoonful each of guacamole and salsa and a small amount of each of the salads. Guaranteed to be a messy, but oh so yummy, event!


In place of the brown lentils, dice a tin of Nutmeat into bite-sized chunks or use Casserole Mince (both Vegie Delights Brand).
Sprinkle some grated vegan Bio Cheese (My Life brand) on top of each Taco.
Add more of each spice if needed.

Serving Suggestions
In place of taco shells, use corn chips or wraps.
Serve with Raw Cashew Mayonnaise (p.23) as an alternative to guacamole.