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Eat Well

Eat Well Issue #24 2019

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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Australia
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6 Edities

in deze editie

1 min.
mulled wine

Mulled wine, also known as glöggor Glühwein, originated in the 2nd century CE when the Romans began heating their wine to fortify themselves against the harsh European winters. The Romans began adding spices to their heated wine to further support their bodies and add taste. As the Romans conquered much of Europe in the following century the practice of mulling wine spread with their empire. Sweden was where mulled wine really became popular and included varieties such as claret (wine, sugar, honey and spices) and lutendrank (wine, milk and spices). Today, a nice mulled wine is a lovely winter indulgence to share. You can use red or white wine but be sure to heat it slowly and don’t bring it to the boil. What you add is really up to…

1 min.
pea soup

Pea soup goes back to Anglo-Saxon times and a dish known as “pease pottage” was a standard of the medieval menu. This was usually made using dried peas (you will find these in your supermarket today), probably because drying peas was a way to store the crop and have it available across the year. In medieval times, pease pottage was popular with both rich and poor though they did enjoy it a little differently. For the wealthy, a pea soup would be made with white wine and spices. Peasants made themselves a humbler but possibly more appealing version using salt, garlic and raw onion. If you’re using dried peas to make your soup, the process of cooking them leads to a naturally thick base and reports are that the medieval…

2 min.
from the editor

What do you think about when you eat? I’m not talking about mindful eating, although that’s a worthy topic in itself. I’m asking what influences your food choice and enjoyment? Is it taste? Do you revel in the smooth, sweet rapture of a mango on your tongue? Perhaps the spicy, cool interplay of chilli beans and sour cream is what summons you to the table? Maybe it’s health that dominates your food motivation? Are you willing to chew cardboard provided you get your fibre quotient for the day to acceptable levels? Could it be social status that drives you? Do you order that “kale and golden berry hazelnut milk smoothie” just a little louder than you really need to so everyone knows how on-trend you are? Maybe you ask the wine waiter if…

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.
3 winter favourites

Winter is on its way and, as a season, it’s all about renewal and sustenance. It’s a time of going within, staying warm and nourishing yourself with some healing yet deliciously enjoyable foods. For me, three of those winter favourite foods have to be cabbage, sweet potato and turmeric. Cabbage craving Cabbage is top of the pops as a winter vegetable for me. It’s a wonderful source of fibre, contains a swag of immune-boosting nutrients, is protective of the liver and can even reduce stress and anxiety due to the amino acid L-glutamine assisting the production of the relaxing neurotransmitter, GABA. Fermented cabbage like sauerkraut and kimchi is a perfect way to gain all these benefits and then some. Fermenting food not only preserves it but it adds to its nutritional power and…