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Liz Earle Wellbeing Spring 2017

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!

United Kingdom
Liz Earle Associated Productions limited
6 Issues

in this issue

2 min
hello and welcome…

…to our fresh, vibrant new spring edition, brimming with wonderful ways to energise and revitalise. From superfoods to super-moods, there’s so much packed into this issue to help restore and recharge mind, body and home. I’ve especially loved learning more from some of the superstars of the natural world, including the inspiring Kate Humble and our new regular top chef columnist, the talented root-to-fruit cook Tom Hunt, as well as discovering the extraordinary health-recovery journey of one of our leading prima ballerinas, Lauren Cuthbertson – truly an inside story to inspire us all. You can rely on us to deliver outstanding recipes in every edition and there’s so much for you to choose from to last the entire season, from five ways with watercress to a sensual Valentine’s dinner, perfect pancakes…

3 min

Make a difference As we’re all working on our new habits for 2017, Fairtrade Fortnight (27 February to 12 March, fairtrade.org.uk) is a good reminder that small changes can bring big benefits. A simple swap to a product sporting the Fairtrade mark (see left) – there are 4,500 of them, from coffee and tea to flowers and gold – helps more than 1.65 million farmers and workers in certified organisations around the world, 26 per cent of whom are women. Find handy tips for becoming a label detective on page 122. GIVE PEAS A CHANCE Sustainable eating may also help with weight loss – that’s the suggestion from a recent study by the University of Copenhagen. Scientists found that meals based on legumes, such as beans and peas, can help us feel fuller…

4 min
food for free

DANDELIONS Taraxacum officinale The dandelion is a member of the chicory family. Indeed, its botanical name Taraxacum originates from the Arabic word tarakhaqun, meaning wild chicory. It’s thought to have been named dandelion by a 15th-century surgeon known as Master Wilhelm, who compared its jagged leaves to a lion’s tooth or dents lionis. With spatula-shaped leaves that are shiny, hairy and deeply serrated, its single yellow flower starts to appear in late spring, opening at dawn and closing at dusk. Once the flower has matured, the plant forms the familiar dandelion clock, a puffball of seeds. Folk healers have long prescribed dandelion root for liver and digestive problems, and the leaf for fluid retention. In France the leaves, which are rich in vitamins A, B, and C as well as iron, manganese, phosphorus,…

2 min
eat the season

CELERY This dieter’s favourite is high in water and fibre – making it a genuinely smart option for those watching their weight. The long green stems also contain folate and beta-carotene, which is converted into vitamin A for a healthy immune system, and are a source of the mineral potassium, which is crucial for the working of our heart, kidneys and other organs. CAULIFLOWER A stalwart of the brassica family, cauliflower is made up of thousands of tiny flower heads known as curds, which can be whizzed in a food processor for an alternative to rice and couscous, or to flour in a pizza base. Coming in an array of varieties, including the dazzling romanesco, it contains thiamine, also known as vitamin B1, which helps keep our central nervous system in check. Serve alongside…

1 min
posh ham, cheese and mushroom

• 1 tbsp olive oil • ½ red onion, finely chopped • Handful of chestnut mushrooms, finely chopped • 1 tsp fresh thyme leaves • 1 tbsp chutney of choice • 1 slice of good-quality ham • 30g hard cheese of choice (we like cheddar), grated • Salt and pepper 1 Preheat the grill to 200°C/400°F/gas mark 6. Heat the olive oil in a saucepan over a medium heat and sauté the red onion, mushrooms and thyme for five minutes until they start to caramelise. 2 Spread the chutney over the pancake, before evenly spooning on the red onion and mushroom mixture. Tear the ham into small pieces and sprinkle on top, along with the cheese. 3 Place in the oven for approx eight minutes, keeping an eye on it until the cheese is melted and the ham crispy.…

1 min
spinach, ricotta and pine nut brittle

• 3 tsp butter • 2 large handfuls of spinach • 3 tbsp ricotta • Squeeze of lemon juice • 2 tbsp honey • 50g pine nuts • Lemon zest • Salt and pepper 1 Preheat the grill to 200°C/400°F/gas mark 6. In a saucepan, melt two tsp of butter over a medium-low heat and add in the spinach. Cook for a minute or so until the spinach has wilted, then mix in the ricotta cheese and lemon juice. Season well and spread the mixture over the pancake. 2 Wipe the pan clean and heat the remaining tsp of butter and the honey. Swill it around before adding in the pine nuts, covering them with the honey. Allow the pine nuts to turn golden for a minute or so, being careful not to burn the honey. Pour the pine…