Welcome! You’ve arrived at a place where plant-based eating is simple, satisfying and full of warmth.
Here at The Gentle Kitchen, we believe that embracing a wholefood plant-based lifestyle isn’t about deprivation or strict rules – it’s about opening your kitchen to vibrant, nourishing meals that support health, wellbeing and a kinder world.
Started back in 2012 as a magazine and now flourishing as a blog and resource hub, The Gentle Kitchen has been sharing recipes, insights and encouragement for people wanting to step into plant-centred living.
What you’ll find here
- Delicious, wholefood plant-based recipes -no compromise, no hidden complexity.
- Thoughtful guidance on making the shift (or deepening the practice) of plant-based eating.
- A friendly, inclusive space for all levels from “just curious” to “fully committed”.
- Inspiration that honours your health, your values and the planet.
Why we call it “gentle”
Because we believe lasting change comes from kindness – to yourself, to your kitchen and to the world. Whether you’re here for health, ethics, environmental reasons, or simply to refresh your menu, this space honours your journey without judgement.
As the Getting Started section highlights: “There are many reasons to move to a whole food plant-based lifestyle – your health, ethics, the planet… whatever your motivation, you are in good company.”
Publisher and editor Heather Fletcher lives in northern Tasmania, where she grows herbs and vegetables for her plant-based kitchen.
In 2012, while living in New York, she did her Certificate in Plant Based Nutrition at Cornell University and became a strong supporter of the work of T. Colin Campbell MD, Dr John McDougall MD, Michael Greger MD, Joel Fuhrman MD among others.
In February 2018 she completed the Professional Certificate in Plant Based Cooking with Rouxbe culinary school.
In May 2021 she completed the Essential Vegan Desserts Certificate at Rouxbe, a course led by Fran Costigan.
Heather is a passionate advocate for wholefood plant-based cooking and evidence-based nutrition.
Jill Scala
Deputy Editor Jill Scala is an artist, writer and keen gardener who loves market food, inspiration from all over the world. Jill is passionate about all sustainable lifestyle stories whether it’s farm gate shopping, growing herbs or developing recipes from seasonal produce.
