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Liz Earle Wellbeing Winter 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!

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

in this issue

2 min
hello and welcome…

...to our gorgeous winter issue, a truly bumper edition packed with wonderful ideas for a fabulous festive season and fresh New Year ahead. Winter brings with it a break to reconnect with family and old friends, and traditional ways to share good times together. A new season also brings fresh new produce onto our tables, and in this issue I went off into the field (literally!) to discover delicious ways to enjoy Brussels sprouts, as well as new nutritious breakfast and weekday supper fare. I’m especially loving our fireside feast ideas for winter outdoor eating – not to mention tucking into Mary Berry’s best-ever celebration cake with a wellbeing twist. Absolutely fabulous! Speaking of wellbeing, I’ve been walking the great outdoors to discover some great winter escapes as well as bringing…

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2 min
wellbeing news

THE SUNNY SUPPLEMENT Vitamin D has been a hot topic in recent months. While most of us get enough vitamin D from the sun over summer, the latest advice from the Scientific Advisory Committee on Nutrition is that anyone over the age of one should supplement their intake – we need ten micrograms of vitamin D a day for strong bones and healthy muscles, and are unlikely to get this from diet alone. Wipe it out The Marine Conservation Society (MCS) has recently reported a 50 per cent annual rise in wet wipes found on UK beaches. Embedded with plastic particles, they don’t disintegrate and pose a significant threat to marine life when flushed down the loo. The MCS is urging us to bin, not flush – or better still, don’t buy at…

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3 min
spice is nice

CLOVES (Syzygium aromaticum) With their hard, woody exterior and sharp, slightly bitter taste, cloves are the unopened pink flower buds of the evergreen clove tree that’s native to the tropics. Cloves have been used for thousands of years, not only as a spice and condiment but also to treat a range of problems, from soothing toothache to easing the pain and stiffness associated with arthritis. The flesh of the clove contains an oily compound called eugenol, which is thought to hold the secret to its anti-inflammatory and pain-relieving benefits. Cloves are also rich in flavonoids and a good source of manganese, vitaminK and dietary fibre. As a warming spice, it can help reduce congestion and stimulate digestion. TRY IT: Add cloves to mulled wine and syrups for poaching fruits. Alternatively, use as a pickling…

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2 min
eat the season

KALE This hardy leaf is in the cabbage family and comes in many varieties, including Italian cavolo nero and British curly kale. Known for being a ‘superfood’, it contains vitamin K, iron and potassium, as well as manganese, which helps to make and activate enzymes. It is also rich in beta-carotene – important for eye health and the immune system. In season from September to April. PARSNIP What’s winter without a serving of roasted honey parsnips? Luckily for us, these white roots come with a generous helping of potassium – which controls the balance of fluids in the body and keeps the heart muscle strong. They also contain magnesium and vitamin C, to keep us energised throughout the colder months. In season from September to March. JERUSALEM ARTICHOKE Famous for causing flatulence, these knobbly tubers…

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2 min
winter breakfasts

Savoury spinach porridge with caramelised onions, mushrooms and Gruyère Serves 2 • 1½ tbsp grass-fed butter • 2 shallots, finely sliced • 200g mushroom, finely chopped • 2 cloves garlic • 200g spinach • 100g porridge oats • 550ml organic milk • 100g Gruyère, grated To serve • Handful fresh parsley 1 Heat the butter in a medium pan and add the shallots and mushrooms – sauté for 4-5 minutes until they start to caramelise and turn golden. Remove from the pan and add a further tsp of butter if needed. 2 Add in the garlic and cook for a minute, before adding in the spinach. Let it wilt down, then add in the oats and milk, stirring well. Cook together for approx 5 minutes until the porridge is cooked through. Add more milk if it’s a little dry and stir in the…

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6 min
the wonder of walking

There’s nothing like a walk in a park, down a country lane, through woods, fields, across moors, downs, by the sea or even in a leafy area of a town or city to clear away the mental cobwebs and lift our spirits at this time of year. And while the many benefits of walking for physical fitness are well known – according to experts at Harvard Medical School it’s one of the most powerful ‘medicines’ available – the power of walking to rest and rejuvenate our minds, ease mental fatigue and even boost creativity is currently attracting the most interest from experts. As psychologist Hugh O’Donovan explains in his book Mindful Walking: Walk Your Way to Mental and Physical Wellbeing (Hachette Books, £8.99), with the increasingly sedentary lives we lead these…

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