EXPLOREMY LIBRARY
Food & Wine
Eat Well

Eat Well

Issue #30 2020

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.

Country:
Australia
Language:
English
Publisher:
Universal Wellbeing PTY Limited
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6 Issues

in this issue

1 min.
for the love of food

Paella Paella is one of the best-known dishes in Spanish cuisine and originated in Valencia, the region of Spain known for its rice production. Paella means “frying pan” in the Valencian dialect and it refers to the wide shallow traditional pan used to cook the dish over an open fire. The most traditional form of paella is “Paella Valencia” made with olive oil, saffron, and occasionally rosemary branches as a base. Added to these in the pan are round grain rice, green beans, chicken (or rabbit or duck), butter beans, and optionally, snails. When in season, artichoke hearts are also added. The dish has traditionally been cooked over a hot fire made from small branches and twigs rather than slow-burning logs. Hence the wide shallow pan has evolved to allow maximum…

2 min.
from the editor

I was chatting recently to someone who had opened a cafe. She had opened it as a joint project with her mother. The place seems busy and I can vouch for the fact that they do an excellent coffee. As in any given town or suburb there is no shortage of cafes in the vicinity, so they must be doing something right. When I asked her how things were going her answer was, “Good, really good. I was nervous when we opened but I’ve been so overwhelmed that people have been prepared to give us a go, to try us out when they’ve obviously had other favourite places to go before. I’m just so touched and happy.” There’s a lot in that. First, her immediate attitude was to be grateful. She could have…

1 min.
give us foodback

We want your foodback: EatWell is all about building a sharing community of people who care about the origins, quality and enjoyment of our food, so we want to hear from you. Let us know how you have found some of the recipes you have made from this issue, share the improvements you might have made or even send us one of your own favourite recipes. We will publish as many of your insights and contributions as we can. Send your foodback to Charlie at chale@umco.com.au.…

9 min.
our chefs

Jacqueline Alwill Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook. “At the heart of Brown Paper Nutrition is sharing good health with those around you; giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health,” Jacqueline shares. Outside Jacqueline’s passion for her work, you’ll find her in the surf with her son Jet, hiking the Australian countryside, travelling the world or sipping some kombucha and reading a book in the sunshine. Connect with Jacqueline at…

4 min.
nuts about almonds

“In sourcing almonds out of their shells, look for nuts that are firm, relatively similar in colour, and that smell sweet and, funnily enough, nutty.” I remember the first time I came across a whole almond in its shell. My grandparents used to have them around and would shell them fresh. I used to love having a go at cracking them open with the nutcracker and eating them fresh out of the shell. My next encounter that I remember was with the pastel-coloured sugared almonds at my neighbour’s Greek wedding. A little mesh bag filled with these dusty treasures that I wasn’t really sure if I liked, but wanted anyway. My almond adventure has come a long way since then, and they are hands down my favourite nut based on their versatility and…

7 min.
top 5 fish

There’s a reason why nutritionists regularly promote eating fish as part of a healthy diet. Fish is packed full of heart-healthy omega-3 polyunsaturated fats, which reduce the risk of cardiovascular disease and have benefits for a wide range of conditions like arthritis, inflammatory bowel disease and autoimmune conditions. Fish is also one of the best sources of the mineral iodine as well as low-fat saturated protein, zinc and vitamin B12. Unfortunately, some fish are healthier and more sustainable than others in Australia due to overfishing, contamination and poor aquaculture practices. It’s important to be wary of fish which are high in mercury (especially if you are a nursing mother or pregnant woman) as well as farmed fish which may be contaminated with antibiotics and chemicals used to control disease. Still, there…