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Eat Well

Eat Well Issue#19 2018

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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.

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6 Issues

in this issue

1 min.

Tacos are not an archetypal Mexican food eaten for millennia; they probably date back just a few centuries, in fact. A professor of history from the University of Minnesota, who has made it his task to investigate the history of Mexican food, believes the taco probably dates back to the 1700s. In that era, in the silver mines of Mexico, the word taco referred to small pieces of paper wrapped around gunpowder and inserted into holes in the rockface to blow out the silver ore. The first written references to tacos as food come in the 19th century and include mentions of tacos de minero or “miners’ tacos”. It’s not hard to associate what we now call a taquito, a rolled-up tortilla with filling, with an explosive hot sauce, reminding…

1 min.

Eggplant originated in the Indian subcontinent and has been cultivated in Asia for thousands of years. Although we most commonly use the purple variety, eggplants come in white, yellow, green, pink and red. They can be large and teardrop-shaped like the common purple ones, thin like a zucchini, or even small and round in the size of, well, an egg. When choosing your eggplants be sure they feel dense or heavy for their size and have a smooth, firm skin. Unlike humans, a wrinkled eggplant is past its best.…

2 min.
from the editor

Recently, at my daughter’s netball game, I was chatting amiably to a parent who seemed, superficially, to be a decent, upright citizen. That was until she, without decent forewarning, revealed that she enjoys “devils on horseback”. I fleetingly feared that I was about to hear of some dark satanic-equine ritual but, perhaps in response to my stifled gasp, she quickly explained that she was referring to “kidneys wrapped in bacon”. If this was meant to reassure, the desired effect was only marginal. I know that offal is enjoyed by many and even advocated by some as a necessary food, but there’s something about the knowledge of a kidney’s function that makes them off-putting to me. I wanted to join in the revelatory spirit of the conversation, however, so I shared that…

7 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. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. He 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, discovering he’d had a heart attack and being 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…

1 min.

We exist mostly as water, and the water components of our bodies are constantly turning over; otherwise the body would be like a stagnant swamp. To keep the stream of life flowing within you, you need good-quality water in adequate amounts. A quick tour through your body will show you why. Your liver is 96 per cent water; your brain is 95 per cent water; your lungs are nearly 90 per cent water, and your blood is 82 per cent water. You started your life being 99 per cent water, as a foetus. When you were born, you were 90 per cent water and by the time you reached adulthood you were down to around 60–65 per cent. If you die of old age, you will probably be about 50…

4 min.
dandelion weed or wonder food?

Puffballs, taraxacum, priest’s crown, swine snout, wild endive, blow-balls or white endive — call it what you will, dandelion is one very special plant. The term “dandelion” stems from the French dent-de-lion, meaning lion’s tooth, referring to the jagged shape of the leaf. I have strong childhood memories of blowing the seed heads, sending dozens of seeds into the air, off to settle and find a new place to grow. Most people will be familiar with the dandelion’s lush green leaves and tall-stemmed yellow flower. Once the plant has finished flowering, the petals drop off and it transforms into that trademark blow-ball. Dandelions grow throughout the world as weeds and are often thought of as a pesky lawn destroyer owing to their tenacious nature. On the contrary, they are one of the…