Eat Well

Eat Well Issue #22 2019

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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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7 Ausgaben

in dieser ausgabe

1 Min.
iced tea

The rise of iced tea appears to have begun in the 1800s at the same time as the global ice trade was developing (no surprise there). The real beginnings of iced tea, however, can be traced to a world fair in 1904, where an Indian entrepreneur was aiming to spread the word on tea but found himself faced with a heatwave. Adversity was the mother of invention on this occasion as he combined his tea with ice to make a refreshing, cooling drink that was an instant hit with overheated fair goers. If you want to enjoy iced tea, though, be sure to make your own. The commercial varieties often have sugar and preservatives added, which diminish tea’s natural goodness. To make your own iced tea, just brew up some…

1 Min.

For a long while, Australia claimed the pavlova as its own creation based on a recipe from a Perth chef dating back to 1935. Then the New Zealanders upset the apple cart (or is that the meringue cart?) when Anna Pavlova’s biographer claimed a Wellington, NZ, chef invented it in 1926. A recipe dating back to 1927 was found in a New Zealand book called Davis Dainty Dishes. However, New Zealand’s moment of culinary glory was been short-lived, however, because the pavlova seems to be a lot older than that. Although it had been thought that New Zealand and Australian cooks had been the first to add cornflour to the basic meringue recipe to create a pavlova-type dessert, an American company actually sent a recipe for pavlova-type meringue to New…

2 Min.
from the editor

There’s a wonderful recipe section in this issue of EatWell that shows you some inspired ways you can incorporate coffee into your cooking. If you haven’t already divined this by now, I’m a coffeephile. I don’t eat sugar, so when I’m in a cafe I’m not there for the salted-caramel muffins with banana yoghurt glaze. I’m there for the coffee, so you’d better not serve me up a milky, pale, tepid, stale brew. I don’t see it as coffee snobbery; to me, it’s basic palate politeness. I do realise, though, that I’m a touch obsessive about my coffee fandom. So it came as no surprise to me that things took a lively conversational turn when I was recently with two non-coffee drinkers. I was talking about the very Coffee Crazy section we 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 Kate at kduncan@umco.com.au…

9 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…

4 Min.
pomegranate — nature’s treasure chest

The botanical name for pomegranate, Punica granatum, derives from the Latin põmum, meaning apple, and grãnãtum, meaning seeded. It grows as a shrub or small tree, with some species surviving for 200 years. The fruit itself is majestic and ornamental looking, with the trademark tough, garnet-coloured outer skin protecting the inner spongy wall and fruit. The actual seeds are contained inside arils, the shiny, ruby-red teardrops we are so familiar with and commonly call “pomegranate seeds”. Ancient Egyptians believed pomegranates fostered prosperity and ambition; in Greek tradition, the gift of a pomegranate to a new home-owner brings abundance, fertility and good luck; and in Ancient Israel they were a symbol of the fertility of the “promised land”. Symbolic of fertility, prosperity and abundance to countries across the Middle East, Europe and…