Eat Well

Eat Well Issue#21 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 Ausgaben

in dieser ausgabe

1 Min.

Is there anything more enticing than a juicy, fragrant, fresh nectarine? In truth, nectarines are a subspecies of the peach and are not, as is sometimes thought, a cross between a peach and a plum. Peach and nectarine trees are virtually identical and the two fruits are only genetically separated by one recessive gene. Nectarines are best eaten close to where they are grown as they bruise easily when transported and don’t ripen once picked (although they will soften). You can refrigerate your nectarine for a day or so, but let it return to room temperature before eating so you can enjoy its full spectacular flavour.…

1 Min.
sourdough bread

Sourdough bread is the oldest form of leavened bread, dating back to at least the ancient Egyptians. Although we don’t know for sure, sourdough was probably discovered when bread dough was left out and wild yeasts somehow drifted into the dough. The bread that resulted was lighter in texture and, depending on the palate, probably better tasting. Today, sourdough bread is a cafe staple and a favourite in many homes. Sourdough recipes begin with a starter, a mixture of flour, water and a little sugar. When left to sit at room temperature, this starter is found by wild yeasts in the air as well as those that were on the grain and becomes a living organism. Fermentation gives the starter a sour smell, thus we have the term “sourdough”. If…

2 Min.
from the editor

Here’s a parlour game for you: see if you can identify the organisation represented by its acronym. I’ll start you off. What is the WEO? It could be the Wasabi Eaters of Ontario ... but it isn’t. It might be the Wildly Earnest Ornithologists association ... but, to the best of my knowledge, it’s not. Maybe it’s the epithet that describes the Witless Embroiderers of Odgen-Snodsbury. Alas, however, the answer is not quite so whimsical as that. In fact, the WEO is ... wait for it ... the World Egg Organisation. Yes, eggs have got themselves organised on a global scale. At least, the people who look after the chickens who produce the eggs have got it together and recently they’ve made a commitment that creates pause for thought. The background to this is…

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…

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.

Australian growers produce around 16.5 million oysters a year. The two most popular types are the Sydney rock oyster and the Pacific oyster. You can tell a Sydney rock oyster because of its triangular shape, smoother shell and the pale edge to its meat. If you buy a live, unopened oyster, it will generally mean you are getting a fresh oyster. If an oyster is alive, it will close tightly when tapped. An opened oyster that’s fresh will have clear juices, look plump and smell of the sea. An oyster that looks sunken and slimy, with cloudy fluid and a fishy smell, is not fresh and should be given a wide berth.…