Culinary Medicine Cookshops

06/02/2026

Such a pleasure being invited into the studio by Faith FM for a live appearance on The Book Nook 📻✨

I had great fun chatting with Rachelle about all things publishing, my Food as Medicine cookbooks, practical healthy eating tips, and – of course – how to fill a plate for good health 🍽️🌱

A big thank you as well to the wonderful audience for their interest in this segment and for calling in. I’m really looking forward to being back for another episode in the future!

03/02/2026

🌍 World Cancer Day

Food matters. And plants do a lot of the heavy lifting.

Here are three key anti-cancer vegetable groups:
🥕 Orange vegies – carrots, pumpkin, sweet potato (rich in carotenoids)
🥦 Cruciferous vegies – broccoli, cauliflower, kale, cabbage (think sulforaphane)
🧄 Allium vegies – garlic, onions, leeks (powerful sulphur compounds)

And of course, fruits, legumes (especially soy), wholegrains, plus spices like turmeric and ginger, round out a plant-forward, cancer-fighting eating pattern that nourishes the whole body 🌱

Small choices. Powerful protection.

27/01/2026

Family lunches are one of life’s great pleasures 🥗🍞💛

Everyone brings something – a dish, a story, a favourite recipe – and the table fills up with generosity as much as food.

When I’m hosting (or contributing), I always lean into plenty of colourful, tasty plant foods. It’s the one common denominator that works for everyone, whatever eating pattern they follow – and it just happens to be the foundation of long-term health and wellbeing 🌱

At a recent family gathering, I had a little smile when I spotted several dishes straight from Food as Medicine: Cooking for Your Best Health on the buffet table. And honestly… who doesn’t love the Succulent Eggplant & Tomato Bake? (pictured in the middle). Pure melt-in-the-mouth comfort from the Mediterranean. 🍆🍅✨

If you’re ever stuck for what to take to the next family get-together, don’t overthink it. There are 150 plant-based, crowd-pleasing recipes in this kitchen resource — designed to nourish, satisfy, and bring people together around the table.

👉 Don’t forget to check them out.
Because good food tastes even better when it’s shared 💚

26/01/2026

🎉 Huge congratulations to Professor Henry Brodaty AO on being named Senior Australian of the Year! 🧠🇦🇺

This honour is so well deserved — Henry’s extraordinary work in dementia diagnosis, care, prevention and research has transformed lives and given hope to families across Australia and around the world. I’ve been so privileged to know and collaborate with this remarkable scientist and clinician in the field of dementia prevention. 👏💛

Read more 👇
🔗 https://australianoftheyear.org.au/recipients/professor-henry-brodaty-ao

Professor Henry Brodaty is transforming the diagnosis, care and prevention of dementia – improving countless lives, both in Australia and around the world. 

23/01/2026

Home-grown, organic grapes like these are something truly special 🍇

Pictured are some from my cousin’s garden in Toowoomba and, would you believe, an entire tub was gifted to me by my parents yesterday. They’re in season. But these are no ordinary grapes – intensely fragrant, deeply flavoured, and reminiscent of Concord grapes. This old European variety takes me straight back to my grandmother’s garden, and I’ve never seen anything like them for sale in Australian supermarkets or greengrocers.

Their deep, dark skins (and seeds) are where the magic lies. Grapes are rich in flavonoids – a powerful family of polyphenols concentrated largely in the skin and seeds. These compounds have antioxidant and anti-inflammatory effects, help suppress blood clots, inhibit LDL-cholesterol oxidation, and can even contribute to lower blood pressure. Some data suggests they may even help prevent cancer and slow cognitive decline.

Grapes featured prominently in the ancient Mediterranean diet, in Biblical times (along with olive oil and wheat). They are also part of the traditional Mediterranean diet.

If you usually think grapes are “just okay”, these would absolutely change your mind. If you were closer, I’d insist you try some.

I believe this variety is known as Fragula or Crna Otela in Croatian/Serbian – if anyone knows the Latin name, please let me know 🍇

P.S. You can even freeze grape leaves and use later to make dolmades or as a wrap.

23/01/2026

🚨 Important new research for people living with inflammatory bowel disease 🚨

New findings from the PREdiCCt Study, just published in Gut, offer valuable insights that will interest many people. In short, researchers found that baseline faecal calprotectin is a powerful early warning signal for likely flare-ups — even in people who feel perfectly well at the time.

They also identified a clear link between habitual meat intake (both fresh red AND white meat) and objective flares in ulcerative colitis, reinforcing previous research in this area. This is one of the reasons why, in my clinic and Food as Medicine cookbooks, I consistently promote plant-based dietary patterns.

For a clear, easy-to-understand summary of the study and its implications — written or recorded on video by the authors themselves — you can read more here:
👉 https://charlielees.substack.com/p/the-predicct-study-can-we-predict?triedRedirect=true

PREdiCCt is out today in Gut

20/01/2026

The best dairy-free cheese isn’t something ultra-processed — it’s something simple, homemade, and naturally delicious.

I was pleasantly surprised to learn that my cousin in Toowoomba makes my almond cream cheese regularly — and her whole family loves it. The mega-sized version I tasted (pictured here) says it all! Once you try it, you honestly won’t miss dairy cream cheese again.

The key? A high-powered blender (think Vitamix or Thermomix) to get it silky smooth and never gritty.

You’ll find the recipe in my award-winning cookbook Food as Medicine: Cooking for Your Best Health (p.224). And yes — it’s now also available as an e-book, so you can take it grocery shopping with you when that one key ingredient slips your mind 😉

13/01/2026

Protein everywhere. Confusion guaranteed. 🍽️🎧

With the newly released US Dietary Guidelines — or should I say JFK’s slant on what we should be eating — it’s a good time to pause and ask: how much protein do we really need for good health?

I was recently interviewed by Prof Clare Collins on the Nutrition Science Bites podcast, and we unpacked what’s helpful versus the hype around protein.

We explored questions that may surprise you:
• Are plant and animal proteins really equal?
• What do people eat in the Blue Zones — the world’s longevity hotspots?
• Could too much protein be harmful?
• And what about fasting from protein — could it actually help our health, and who does this?

🎧 Listen on your next commute (schedule it as it’s 49 minutes and jam-packed with evidence-based info) and get up to speed on what the science really says about protein (beyond the headlines).

Even health professionals may find this episode useful.

👉 https://nomoneynotime.com.au/podcasts/is-plant-protein-or-animal-protein-better-with-dr-sue-radd

11/01/2026

A fabulous lunch out at Light Years 🍜✨

Modern Asian cuisine done so well — and perfect for sharing.

We ordered lots of tasting plates, but my stand-outs were the Watermelon Salad (with lemongrass, kaffir lime and shiso), the Miso Corn Ribs with miso butter and furikake, and the Wild Truffled Mushroom Dumplings — all super yummy and so innovative.

Can’t wait for my next opportunity to visit. Huge thanks to Karen and Don (now Gold Coast locals!) for treating us 🙏💛

06/01/2026

As I reflect on some of the exciting and meaningful moments of 2025 before the work onslaught of 2026, one stands out as especially humbling — being recognised as a Fellow of Dietitians Australia.

I feel deeply humbled to be recognised as a Fellow of Dietitians Australia. This honour acknowledges excellence and service to the profession at the highest level, but it also reminds me how much of that excellence comes from the collective work of our community. Every mentor, colleague and student I’ve worked with has shaped the way I practice.

Being part of a profession that’s so committed to evidence, integrity and care continues to be one of the greatest privileges of my career.

01/01/2026

Celebrating New Year, Greek-style! Welcoming the year with spanakopita—a cherished Greek tradition with a twist. A gold coin is hidden inside the pie, and when it’s sliced and shared, there’s always excitement around the table… who will find it? 🪙💚 Hint: it’s usually the youngest member of the family 👶😂

In Greek households, the lucky coin symbolises good fortune, health and blessings for the year ahead. The person who discovers it is said to be especially lucky—sometimes even keeping the coin as a keepsake or receiving a small gift. It’s a beautiful reminder that food isn’t just nourishment; it’s ritual, connection and hope wrapped in filo.

Here’s to a year filled with delicious traditions, shared tables, and a little sparkle of luck for us all ✨🥬

30/12/2025

Always great fun over the festive period to cook and bake with those you love 🎄🥖
So much joyful cross-pollination of ideas in the kitchen. This time it was with my sister-in-law, Linda 💛 Out bush and ran out of bread? No problem! We whipped up quick rolls using spelt flour, linseed and a mix of seeds to anchor them beautifully. Simple, creative, and delicious — just how holiday cooking should be.