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Liz Earle Wellbeing Summer 2016

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

1 min

Hello and a warm, bright welcome to our gorgeous new edition, packed with all you need to enjoy a radiant summer. From botanical beautifiers to the most potent plants for wellbeing, we have summer health and beauty sorted! I loved researching and writing our feature on gut health – a fascinating glimpse into the inner workings of our bacterial flora and how these marvellous microbes can help lift our mood and boost our immune system, as well as improve digestion. I’m now making my own live yoghurt and fermented veggies on a weekly basis (see page 56). We’ve plenty more good-mood-food recipes with a host of slimming suppers based around plant foods to help us look good as well as feel great. There’s also many more ways to eat ourselves beautiful…

4 min
flower power

CALENDULA (Calendula officinalis) Calendula, or marigold, is a herb of the sun and, according to a 12th-century manuscript, simply looking at its golden colour can lift the spirits and encourage cheerfulness. With its pale green leaves and golden orange flowers, calendula is native to southern Europe. However, it will grow almost anywhere. In warmer climes it is said to always be in bloom on the calends (first day) of every month, hence its Latin name. Historically, calendula was the poor man’s saffron, and it adds both colour and flavour to some foods, especially rice and chowders. It was a common sight in European marketplaces during the Middle Ages and was often made into a soup. These days, marigold petals are sometimes added to salads. Medicinal infusions, extracts and ointments prepared with marigold petals…

1 min
eat the season

ASPARAGUS (Asparagus officinalis) With a short-but-sweet season, nothing beats British asparagus. These wonderful green spikes are great for brain health thanks to their folate content. With vitamins A (in the vegetable form of beta-carotene), C, E and K, they are also a powerhouse of antioxidant health and good for our liver, thanks to certain amino acids that are thought to ease a hangover and protect against alcohol toxins. Try dipping asparagus spears into a softboiled egg for some healthy green soldiers. ROCKET (Eruca sativa) This Mediterranean leaf is a member of the brassica family, making it rich in phytochemicals and antioxidants, essential for fighting free radicals and protecting our all-round good health. Rocket is also rich in beta-carotene (which converts into vitamin A), excellent for our immune systems and eye health, as well…

2 min
floral fashion

Liz met up with one of her favourite young florists, Bethany Spottiswood, to turn beautiful blooms into gorgeous accessories. Perfect for garden parties, weddings and festivals – or simply to add a pop of natural colour to summer styles. For centuries, flowers have been used as decoration for both hair and fashion. In more recent times, the flower-head garland has made a comeback among barefooted festival beauties and beach brides. At Liz Earle Wellbeing, we love any excuse to play with flowers – and love these simple ways to wear real flowers this summer, even if you don’t have a ticket to Glastonbury… Comb You will need: Florist tape Florist wire Quick-dry flower glue or false nail glue A hair comb Small selection of fresh flowers 1 Start by wrapping the stems in floral tape before you wire them…

5 min
lunch with liz

Nutty green bowl Serves 1 75g farro 1 small head of fennel 1 tbsp olive oil 2 tbsp honey Splash of balsamic vinegar 70g almonds Large handful of spinach 1 organic egg Small handful of fresh parsley Salt and pepper For the dressing 1 lemon 1 tbsp olive oil 1 Place the farro in a pot and add in just enough water or stock to cover it. Bring to the boil and then reduce the heat to medium-low. Simmer for 30 minutes, then drain off any excess water. Set to one side while you prepare the fennel and almonds. 2 Cut the fennel bulbs vertically into 1cm-thick slices. In a pan, heat up the olive oil, honey and balsamic vinegar. Add in the fennel slices in single layers and coat with the honey and olive oil glaze. Reduce to a medium simmer and cook until the…

6 min
making a beeline

It is a frightening fact that the number of bees in the UK is in steep decline. Not only do these wonderful insects provide us with the sweetest of ingredients for cooking and health, but they are also essential contributors to our very survival. We rely on bees to pollinate a large majority of the fruit and vegetables we take for granted – around 80 per cent of the plants we eat might not exist without bees’ help. For this reason, it’s time we worked together to protect our bees and their precious habitats. Camilla Goddard set up her ethical business Capital Bee in response to the serious decline in the number of British bees. In peak season, she keeps more than two million bees in about 70 hives across London.…