Eat Well

Eat Well Issue#20 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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1 min.

Lychees originated more than 2000 years ago in the rainforests and forests of southern China. Reportedly, there are still villages in southern China today where they cherish lychee trees that are 1000 years old. Lychee farming spread from China to neighbouring areas of Southeast Asia then India, the West Indies, South Africa and Madagascar. Lychee trees were brought to Australia in the 1850s by Chinese goldmine workers. In Australia today, Queensland and New South Wales are major producers of lychees. The white, juicy flesh of the lychee is similar to that of grapes in texture but has a delicate flavour and scent. While you can add lychees to salads, they are ideally suited for use in fresh desserts.…

1 min.

Exactly when cheesecake was first made isn’t known but what we do know is that it was already popular by the time of the ancient Greeks. The Romans made a small sweet cake called libum, which was offered in temples; it was made with cheese, egg and flour mixed together then cooked slowly “in a hot fire, under a brick”, according to the Roman politician, Cato. Cheesecake had certainly spread to Britain by around 1000 CE. A New Yorker named Arnold Reuben claims his family developed the first cream-cheese cake in the 1920s and these days New York cheesecake is perhaps the purest of the cheesecakes as it’s made from cream cheese, cream, eggs and sugar. Of course, there are virtually infinite varieties of cheesecake available. Although cream cheese, Neufchâtel,…

2 min.
from the editor

This story begins when a friend who I keep in touch with via social media and the occasional sport-related text message suggested that when I was next in town we should catch up for lunch. Let’s call him Psycho Sid. I hadn’t seen Psycho Sid in person for about five years and we agreed to meet at his suggested rendezvous point, a cafe named The Indifferent Elk (names have been changed here to protect the innocent). We met at the said Elk and chatted in the aimless, faux-jocular fashion of two people who know each other mildly and are wondering what they are doing in each other’s company again. It came time to order and I decided to let my hair down and select a chicken pesto salad on Turkish bread.…

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 began 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 in…

1 min.
turmeric latte

Between November 2015 and January 2016 there was a 56 per cent increase in Google searches for the spice turmeric. Although interest in it has spiked recently due to its anti-inflammatory and health-promoting properties, turmeric has been known for its healing potential for centuries within Ayurvedic medicine circles. Of course, turmeric is also a tasty and colourful ingredient in curries. With the boom in cafes around the world it’s no wonder these two popular aspects of food culture have come together in the “turmeric latte”. Cold-pressed turmeric juice added to almond or coconut milk is a warming, delicious, dairy-free and healing addition to the cafe menu that’s hard to resist.…