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Woman & Home Feel Good Food

Woman & Home Feel Good Food April 2019

Published by TI Media Limited Woman & Home Feel Good is the only wellbeing and fitness title that offers women of any age, any shape, any fitness level, the inspiration to feel fabulous every day. Simple changes that fit real life are the prescription to make the most of your looks, feel younger, fitter, and slimmer, reduce stress, get more vitality and live a healthier life. The magazine is divided into sections focusing on wellbeing, beauty, diet, fitness, health and ‘inner you’ and is packed with tips, expert advice and best buys.

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United Kingdom
Future Publishing Ltd
Back issues only

in this issue

1 min.

Spring has sprung and I’ve been running around town to the book launches of James Martin and Mary Berry. James told me that even after eating in the world’s best restaurants, nothing compares to fish and chips on Whitby seafront. I arrived early at Mary’s launch and met friendly faces who I assumed were industry people. As they fed me, I delighted in hearing Mary’s tales of her first visit to Italy, where she was whisked around on a moped by a handsome young Roman. Later, I discovered I had been looked after by Mary’s childhood friends, her neighbours, her husband and daughter-in–law. How refreshing that this national treasure had invited those closest to her to join in the fun of her career. And that’s what Easter is all about – getting…

3 min.
meet our chefs

Clodagh McKenna Clodagh McKenna is a chef, restaurateur and broadcaster who studied in France and New York, and trained and worked at the famous Ballymaloe cookery school in Cork. Her TV series have aired in the UK, Ireland, Europe, Australia and New Zealand. She often appears on C4’s Sunday Brunch, where she causes joyful chaos, and on Today and the Rachael Ray Show in America. Six books later and still going strong, Clodagh is famous for creating easy entertaining dishes that have maximum impact on guests with minimal stress on the cook. Nadiya Hussain Nadiya Hussain captured the heart of the nation when 15 million tuned in to see her crowned winner of 2015’s Great British Bake Off. Born in Luton to British Bangladeshi parents, she now lives in Milton Keynes with husband…

2 min.
what’s in season

✢ CARROTS The original superfood, carrots are packed with vitamin A, which is great for eye health. They also provide soluble and insoluble fibre, potassium, iron and vitamin B6, which helps the body to make serotonin, the “feel good” chemical in our brains. ✢ PURPLE SPROUTING BROCCOLI Another superfood contender, this dark broccoli is full of iron, folic acid, fibre and vitamin C. It really comes to life when paired with salty foods – try it with grilled halloumi or bacon. ✢ RADISHES Sliced thinly and added raw to salads or rice dishes, these blush-pink root veggies add a pop of pepper and colour to any meal. Radishes are a good source of anthocyanin, a pigment known to help with heart health. They are high in vitamin C, folic acid and flavonoids too. ✢ SPINACH Extremely nutrient-rich,…

1 min.
asparagus and cromer crab salad

Serves 6 • Ready in 40mins 500g new potatoes, halved if large handful of mint sprigs, plus 2tbspchopped mint750g asparagus100ml light olive oil4tbsp snipped chives2tbsp white wine vinegar1tsp caster sugar6 hard-boiled eggs200g white crabmeat 1 Put the potatoes in a saucepan with the mint sprigs and a little salt, and pour over enough water to just cover the potatoes. Bring to the boil, reduce the heat and simmer gently for 15mins or until tender. 2 At the same time, trim the asparagus and cut the stalks in half. Scatter over the potatoes, cover and cook for a further 5mins or until the asparagus is tender. Tip into a colander and rinse briefly under cold, running water. Leave to cool. 3 Put the olive oil, chives, chopped mint, vinegar, sugar and some salt and freshly…

1 min.
grilled asparagus, ham hock and jersey royals platter

Serves 4 • Ready in 20mins 400g Jersey Royal new potatoes, halved if large1tbsp olive oil100g green beans, trimmed150g asparagus75g mixed radishes, sliced90g lamb’s lettuce200g cooked shredded ham hock4tbsp yogurt½tsp English mustard2tbsp chopped tarragon 1 Tip the potatoes into a pan with 1tsp salt, cover with cold water and bring to the boil. Turn down the heat and simmer for 10-12mins, until just softened through. Drain, toss in the oil and set aside. 2 Meanwhile, bring another pan of water to the boil with a little salt and cook the green beans for 1min, then add the asparagus for a further 2mins, until both are just tender. Drain and run under cold water until cooled. 3 Toss the radishes, lettuce, potatoes and cooled veg together. Transfer to a serving plate and top with the…

1 min.
superfood salad with miso dressing

Serves 4 • Ready in 30mins 200g asparagus200g green beans, trimmed and halved200g Tenderstem broccoli8 shiitake mushrooms1 red onion2 garlic cloves a little spray oil2 Little Gem lettuces1tbsp tahini2tbsp sweet white miso paste2tbsp lemon juice1tsp tamari sauce 1 Microwave the asparagus on high for 4mins with 1tbsp water. Repeat with the green beans and broccoli. Slice the mushrooms and red onion, and crush the garlic. Pan-fry with a few squirts of spray oil for 5mins. Add 2tbsp water and cook for 2 more mins. 2 Separate the leaves of the Little Gem lettuces and divide between 4 plates. Combine the veg and serve on top of the lettuce. 3 Mix the tahini, sweet white miso paste, lemon juice and tamari sauce and drizzle over the salad. Per serving: Cals 100, Fat 3.9g, Sat fat 1.1g,…