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Eat Well

Issue#20 2018
Magazine

A sexy Recipe Mag that has a healthy approach to good food. Taste every page as you flick through – delicious! Why bother? Because everything in here is good for you, easy, and yum. We know you are busy so we give you everything you need to eat well – recipes, shopping lists, quick ideas. You’re tapping in to a heap of wisdom from passionate chefs, bloggers and caring home cooks. You can share yours too – we’re a community. Life’s short…. outsource your food plan to people who love healthy good food. If you stopped buying recipe mags years ago because they’re full of things you can’t eat – then try Eat Well! Over 70 recipes per edition. Purchase includes the Digital Edition and News Service. Please stay in touch via our Facebook Page.

Lychees

Cheesecake

From the Editor

Give us FOODBACK

Our Chefs

Turmeric latte

Polyphenol Power • What do olives, turmeric and dark chocolate have in common? Aside from being delicious, they are all high in phytochemicals called polyphenols.

Maximise Your Food • The way you store, prepare and cook your food can have a big impact on your food’s nutritional value and how well your body can absorb these vital nutrients.

Root to Stem • The wastage of food is a big and important topic. According to the Foodwise website, Australians throw away around $8 billion worth of food every year and 33 per cent of that ($2.67 billion worth) is fresh food. The truth is that as households we throw away far more than we should and much of that wastage is parts of fruit and vegetables that can make great additions to meals. You can make delicious use of plant parts such as carrot greens, celery leaves, pumpkin skin, zucchini flowers, fennel leaves, tomato tops and cauliflower leaves. Start using more of your produce in recipes like Brown Rice Celery Salad with Celery Leaf Pesto; Frittata with Tomato Tops & Whole Pumpkin; Roasted Fennel Tart; Beetroot, Maple & Pecan Salad; Stuffed Zucchini Flowers; and Garlic & Broccoli Stem Stir-Fry.

Personal Favourite • EatWell talks to high-profile people doing good things in the sustainable food space, or who embrace healthy food, or sometimes both.

Lee Holmes

Biodynamic and Organic Wine • We look at biodynamic and organic wines and ask whether healthier vines make better wines.

Salena Estate

Healthy Fourth Meals • The “fourth meal” is a modern reality. People have a good breakfast, a light lunch, small dinner, head off to the gym, dance class, yoga or whatever it is they do in the evening and then want a light fourth meal to end the day. When it comes to that fourth meal, after all those healthy choices through the rest of the day, you want to make sure it’s another healthy option. Here are some nourishing but delicious fourth-meal options: Supercharged Green Soup; Sweet Potato Chips with Beans & Feta; Mushroom, Walnut & Thyme Pâté with Sourdough; Broccolini, Chickpea & Avocado Salad with Miso Dressing; Sweet Potato & Haloumi Muffins; Herb & Goat Cheese Omelette; and Tomato Soup with Garlic & Balsamic Vinegar.

That’s Amore Cheese

Ceres Organics

Cafe Fresh • Cafes all around Australia are producing healthy, delicious and sustainable meals. These are just some of the fabulous food finds out there. Share yours with us, too.

Send us your Cafe Fresh experiences.

Brain Food • Just like the rest of your body, your brain needs a diet rich in fresh fruits and vegetables as a base. Specifically, it also requires good-quality protein and good fats from sources such as fish and walnuts. Nutrients like calcium, magnesium, iron, B vitamins and antioxidants are also great for your brain while spices such as those found in curries have been shown to benefit brain function. Combining these brain-friendly ingredients means that wonderful brain-food meals can also be great for your...


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Frequency: Every other month Pages: 132 Publisher: Universal Wellbeing PTY Limited Edition: Issue#20 2018

OverDrive Magazine

  • Release date: September 12, 2018

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

A sexy Recipe Mag that has a healthy approach to good food. Taste every page as you flick through – delicious! Why bother? Because everything in here is good for you, easy, and yum. We know you are busy so we give you everything you need to eat well – recipes, shopping lists, quick ideas. You’re tapping in to a heap of wisdom from passionate chefs, bloggers and caring home cooks. You can share yours too – we’re a community. Life’s short…. outsource your food plan to people who love healthy good food. If you stopped buying recipe mags years ago because they’re full of things you can’t eat – then try Eat Well! Over 70 recipes per edition. Purchase includes the Digital Edition and News Service. Please stay in touch via our Facebook Page.

Lychees

Cheesecake

From the Editor

Give us FOODBACK

Our Chefs

Turmeric latte

Polyphenol Power • What do olives, turmeric and dark chocolate have in common? Aside from being delicious, they are all high in phytochemicals called polyphenols.

Maximise Your Food • The way you store, prepare and cook your food can have a big impact on your food’s nutritional value and how well your body can absorb these vital nutrients.

Root to Stem • The wastage of food is a big and important topic. According to the Foodwise website, Australians throw away around $8 billion worth of food every year and 33 per cent of that ($2.67 billion worth) is fresh food. The truth is that as households we throw away far more than we should and much of that wastage is parts of fruit and vegetables that can make great additions to meals. You can make delicious use of plant parts such as carrot greens, celery leaves, pumpkin skin, zucchini flowers, fennel leaves, tomato tops and cauliflower leaves. Start using more of your produce in recipes like Brown Rice Celery Salad with Celery Leaf Pesto; Frittata with Tomato Tops & Whole Pumpkin; Roasted Fennel Tart; Beetroot, Maple & Pecan Salad; Stuffed Zucchini Flowers; and Garlic & Broccoli Stem Stir-Fry.

Personal Favourite • EatWell talks to high-profile people doing good things in the sustainable food space, or who embrace healthy food, or sometimes both.

Lee Holmes

Biodynamic and Organic Wine • We look at biodynamic and organic wines and ask whether healthier vines make better wines.

Salena Estate

Healthy Fourth Meals • The “fourth meal” is a modern reality. People have a good breakfast, a light lunch, small dinner, head off to the gym, dance class, yoga or whatever it is they do in the evening and then want a light fourth meal to end the day. When it comes to that fourth meal, after all those healthy choices through the rest of the day, you want to make sure it’s another healthy option. Here are some nourishing but delicious fourth-meal options: Supercharged Green Soup; Sweet Potato Chips with Beans & Feta; Mushroom, Walnut & Thyme Pâté with Sourdough; Broccolini, Chickpea & Avocado Salad with Miso Dressing; Sweet Potato & Haloumi Muffins; Herb & Goat Cheese Omelette; and Tomato Soup with Garlic & Balsamic Vinegar.

That’s Amore Cheese

Ceres Organics

Cafe Fresh • Cafes all around Australia are producing healthy, delicious and sustainable meals. These are just some of the fabulous food finds out there. Share yours with us, too.

Send us your Cafe Fresh experiences.

Brain Food • Just like the rest of your body, your brain needs a diet rich in fresh fruits and vegetables as a base. Specifically, it also requires good-quality protein and good fats from sources such as fish and walnuts. Nutrients like calcium, magnesium, iron, B vitamins and antioxidants are also great for your brain while spices such as those found in curries have been shown to benefit brain function. Combining these brain-friendly ingredients means that wonderful brain-food meals can also be great for your...


Expand title description text