Dr. Amanda Benham is a passionate advocate for optimal health through plant-based nutrition, drawing on over 30 years of experience as an Accredited Practising Dietitian and Nutritionist. Since becoming accredited in 1992, Amanda has dedicated her career to researching and publishing in the field of plant-based nutrition, culminating in a PhD focused on vitamin B12 in women of reproductive age on a vegan diet.
Her practice, PB Nutrition, aims to guide individuals and families of all ages in adopting and maintaining healthy plant-based eating patterns. Amanda specializes in developing personalized nutrition plans for diverse populations, including mothers-to-be, infants, teenagers, and individuals with chronic health conditions like diabetes and cardiovascular diseases.
Amanda’s extensive qualifications include a Master of Health Science, multiple diplomas in Nutrition & Dietetics and Human Nutrition, and a Bachelor of Science in Physiology. With a love for lifelong learning, she has also pursued courses in various fields, enriching her approach to nutrition.
In addition to her clinical expertise, Amanda has written an easy guide to vegan nutrition for the Vegan Easy website and meticulously revised their original 30-day vegan challenge meal plan to ensure it meets the nutritional standards.
As a Fellow of the Australasian Society of Lifestyle Medicine, Dr. Amanda Benham has been an enthusiastic proponent of evidence-based plant-based nutrition for decades, and she has embraced a completely plant-based diet for over 40 years.
This recipe I’ve chosen is a hearty breakfast that can be enjoyed at any time of day. I aim to make breakfast my most substantial meal as research supports the benefit of this. It never gets boring because you can vary the type of legume, the greens and the topping.