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Liz Earle Wellbeing Christmas 2015

Built on over 30 years of Liz Earle’s personal, award-winning advice, experience and research, our much-loved bi-monthly magazine brings you the best ways to look good and feel great. You’ll find each issue packed with tried-and-trusted recipes, inspirational ideas and simple ways to bring out the very best in you. Wellbeing wisdom you can trust is at the heart of all we do. Enjoy!

Country:
United Kingdom
Language:
English
Publisher:
Liz Earle Associated Productions limited
Frequency:
Bimonthly
$9.76
$48.87
6 Issues

in this issue

1 min
join us

Subscribe Have our quarterly printed editions delivered straight to your door with free UK p&p for £19.96 per year. Visit lizearlewellbeing.com/buy Download the digital editions (£10.00 for 4 issues or single issue £2.99) available on all devices via the Liz Earle Wellbeing app or zinio.com Sign up Receive Liz’s monthly newsletters packed with recipes, seasonal wellbeing advice, our latest offers and advance information on Liz Earle Wellbeing events. Visit lizearlewellbeing.com/newsletter Follow us Stay in touch and enjoy competitions, behind-the-scenes exclusives plus all our latest news, content and videos. Facebook Liz Earle Wellbeing Instagram Liz Earle Wellbeing Twitter @LizEarleWb YouTube Liz Earle Wellbeing Pinterest Liz Earle Wellbeing Vine @Liz Earle Wellbeing Periscope Liz Earle (@LizEarleMe) lizearlewellbeing.com…

2 min
hello & welcome

Welcome to our very special winter edition – a big, bumper, jam-packed issue full to the brim with all we need to see us through the festive season. For me, these are my most favourite months, filled with preparations and plans for festivities with family and friends. So the team and I have put together some great ideas to share with you for the very best of celebrations. More than ever, this is the time to be stirring up Christmas cakes, preparing puddings, bottling sauces and preserves ready for seasonal feasting. Follow our recipes for some new ways with traditional dishes, as well as a more modern, healthier take on some of the classics. Many of these foodie favourites also make welcome handmade and thoughtful gifts for all ages. Added to…

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3 min
cold comforts

Echinacea (Echinacea purpurea) If you feel a cold coming on you can be sure someone will suggest you take a dose of echinacea (pronounced ek-in-nay-sha). Also known as the purple or prairie coneflower, this wild flower with daisy-like purple blossoms is native to the grasslands of Central America and is usually grown in the UK as a garden plant. Used for centuries by Native American Indians to heal septic wounds and snake bites and by the European pioneers for treating infections, echinacea fell out of favour with the advent of antibiotics. But the last decade has seen it grow in popularity as a powerful immune system booster in the fight against colds, flu and other infections. It is thought to stimulate the production of infection-fighting white blood cells. Most experts agree…

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1 min
eat the season

Swiss chard (Beta vulgaris) Swiss chard’s dark green colour indicates a high carotenoid content, making this leafy vegetable a great source of antioxidants that help to reduce inflammation. It is also rich in vitamins K, A and C, as well as magnesium, potassium, iron and dietary fibre. Kale (Brassica oleracea) The veggie du jour, kale is packed with fibre and is useful for maintaining healthy digestion. Fantastic for helping the body detoxify, this leafy green also contains omega-3 fatty acids and is high in protein and fibre – making it one of our most nutrient-dense vegetables. Go kale! Leeks (Allium porrum) Along with garlic, onions, shallots and chives, leeks contain powerful antibacterial and antiviral sulphur compounds. They also contain significant amounts of the flavonoid kaempferol, which many studies suggest may reduce the risk of developing…

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5 min
weekday suppers

Monday Mirin and soy poached beef & onion stew This unusually prepared Japanese dish is called gyudon. The beef is quickly poached in a tasty mirin and soy stock and served over rice. Traditionally, a beaten egg is poured into the poaching liquid to thicken it, but we have left it out to cut down on calories with no flavour loss. Serves 4 500g rump or lean beef steak 300ml vegetable stock 100ml soy sauce 200ml mirin 2 tbsp castor sugar 2 medium yellow onions, cut into half moons 1 tbsp pickled root ginger, chopped 6 spring onions, finely chopped 1 red chilli, de-seeded, thinly sliced Place the meat in the freezer while you prepare the other ingredients. In a medium saucepan combine the stock, soy, mirin and sugar. Bring to a boil and then turn down to a simmer. Thinly slice…

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2 min
winter warmers

Raw cacao chilli hot chocolate Serves 2 2 cups almond milk 4 tbsp raw cacao powder Sprinkle of chilli flakes, to taste Honey, to taste In a saucepan, gently heat up all the ingredients. Stir well until the cacao powder has dissolved. Take it off the heat just before it reaches boiling point and pour into a mug to enjoy! Gingerbread almond milk latte Serves 2 3 tbsp date syrup (or honey) 4cm piece of ginger, finely chopped 2 cups almond milk 1 cinnamon stick 2 tbsp good-quality instant coffee In a saucepan heat up the date syrup with the ginger. Cook together on a low heat for 10 minutes until the flavours infuse. In another pan, gently heat up the almond milk with the cinnamon stick. When it’s starting to simmer, mix in the coffee and then whisk until frothy. Transfer the…

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