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Eat WellEat Well

Eat Well Issue#18 2018

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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8 Issues

IN THIS ISSUE

access_time1 min.
bisque

Bisque was originally a term used for soups made with game birds. Since the 17th century, though, it has been used to refer to any soup made from shellfish (lobster, crab, or prawns) where the meat is made into a broth then sautéed with onions, carrots, celery and spices and thickened with rice or cream. The whole is blended until it achieves a flawlessly creamy consistency. These days, any creamy, blended soup is called a bisque; hence, celery bisque is just as likely to be on the menu as the more famous lobster bisque.…

access_time1 min.
flat white

There is debate as to whether the flat white coffee was invented in New Zealand or Australia. But the question is not who invented it but what is a flat white? Cafes will generally offer cappuccino, flat white or latte options — but what’s the difference? A cappuccino has between 1.5 and 2cm of foam and is topped with chocolate. Flat whites and lattes both have less foam and no chocolate. Usually, cafes will serve lattes in glasses and flat whites in cups. When pressed, baristas and coffee lovers will tell you the difference between a flat white and a latte is a few millimetres of microfoam. Take your tape measure and test it out.…

access_time2 min.
from the editor

Have you heard of castoreum? You may not have heard of it, but there’s a chance that you’ve eaten it. There was quite a bit of internet noise about castoreum a couple of years ago; about this substance that springs from a beaver’s castor sac, a pouch located between the tail of the beaver and its pelvis. Internet wisdom was that castoreum came from the “anal gland” of the beaver. That’s standard internet hype, but the reason people cared about castoreum is because it’s sometimes used in food. Beavers use castoreum to mark their territory; apparently, it smells quite nice with a musky aroma and has been used in fragrances for some time. It has also been used in foods, mainly because it can enhance vanilla, raspberry and strawberry flavours. Although it hails…

access_time7 min.
our chefs

ADAM GUTHRIE Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. A qualified chef and wellness coach who specialises in a wholefood, plant-based diet, Adam is a passionate advocate for living a simple, healthy and environmentally friendly life. His story begins with a rude awakening when, as an out-of-balance and overweight 39-year-old, he found himself in hospital after an early-morning surf. He discovered he’d had a heart attack and was told by his cardiologist that he would be on daily medications for the rest of his life. Adam didn’t accept that his cardiologist’s “solution” of daily medication was the only way of minimising his risk of another heart attack. Instead, he decided he would do everything in his…

access_time16 min.
slow & steady

QUINOA VEGETABLE PILAF WITH MISO SOY-GLAZED TOFU RECIPE / ADAM GUTHRIE Taking the time to prepare a meal with care and loving intention gives the food something extra-special. Plus, it tastes better! Serves: 4 Marinade 2 tbsp white miso 1 tbsp maple syrup 1 tbsp soy sauce 1 tsp sesame oil 3 tbsp rice vinegar 4 garlic cloves, minced 1 tbsp ginger, finely grated 250g firm tofu, cut into 10cm cubes Quinoa Pilaf 1 corn cob, kernels cut from cobs 1 red capsicum, finely diced 1 carrot, grated 4 spring onions, white & greens, thinly sliced 2 cups cooked quinoa Salt & pepper, to taste In a bowl add miso, maple syrup and soy sauce, and mix well. Add sesame oil and rice vinegar. Place garlic and ginger in bowl, mix well. Add cubes of tofu to bowl of marinade and mix to coat all pieces. Set aside. Heat frying pan on…

access_time11 min.
yoghurt meals

LABNA RECIPE / DANIELLE MINNEBO Labna is a Middle Eastern cheese made from yoghurt. It’s incredibly simple to make and once you’ve tried this you’ll be making it all the time! Make sure you use a good-quality tub-set yoghurt. This means the product has been cultured and set in the tub and will be a rich source of probiotics. Makes: 500g labna cheese 1kg full-fat yoghurt (tub set) 1 tsp sea salt 1 clove garlic, crushed 1 cup extra-virgin olive oil (optional) 3–4 fresh rosemary sprigs (optional) Add yoghurt, sea salt and crushed garlic to bowl and mix until combined. Place clean tea towel in base of another deep bowl and pour yoghurt mixture in. Take edges of tea towel and bundle up together with string. Lay wooden spoon across bowl and tie bundle of yoghurt from wooden spoon so…

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