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Eat Well

Eat Well Issue #27 2019

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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Universal Wellbeing PTY Limited
6 Issues

in this issue

1 min
plum delicious

It’s thought that plums were one of the first fruits grown deliberately by humans. Plum stones have been found at gravesites dating back to the Stone Age (the Neolithic era), presumably placed there as provisions for the afterlife. There are many varieties of plum available today, with flavours that range from quite tart to extremely sweet. In Australia, around 200 types of plum are grown, and each has its own characteristics. In general terms, however, when buying plums, look for fruit that is evenly coloured, not too soft, and smooth. You can keep your unripe plums in a bowl at room temperature. Once they ripen, they should be stored in a bag in the fridge for up to five days. A chilled, juicy, sweet plum is one of summer’s delights.…

1 min
punch line

Although it’s often non-alcoholic and seen as a party drink, punch has much less festive origins. It seems that punch was invented by sailors working for the British East India Company in the 17th century. As they plied the seas of the world, these sailors would drink up to 10 pints of beer a day. By the time they reached the waters of the Indian Ocean, though, their beer supplies had become rancid, so when they made it to their destination, they were desperate for a drink to restore spirits. They turned to what was on hand and combined rum with citrus juices and spices to develop what we call “punch”. They brought it back to Britain where it became popular until the Victorian era, when the alcohol was removed…

2 min
from the editor

Where do you stand on cheese? Do you love a bitey Stilton or perhaps a piquant blue vein? Perhaps you prefer a gentler cheese experience with a mild Jarlsberg or Gouda? Whatever your cheese persuasion, there is one cheese that has an important lesson to teach us all — and that is the renowned Camembert. Unlike some other French food products (such as champagne), the name “Camembert” isn’t restricted to cheeses made in the village of Camembert or even in Normandy (the region in northern France where Camembert village can be found). What is protected, though, is the label “Camembert de Normandie AOP”. In that title, the “AOP” stands for Appellation d’origine protégé (in English, Protected Designation of Origin, or PDO). To carry this AOP, the cheese must be made in the…

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

Danielle Minnebo Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. She went on to complete an Advanced Diploma in Nutritional Medicine and a Bachelor of Health Science in Complementary Medicine. She is completing her Master of Human Nutrition through Deakin University. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. This involves breaking common diet myths and re-educating people on what real food is actually about. This means ditching the low-fat products…

3 min
hummus: give chickpeas a chance

Although there are many variations, the primary ingredients involve a magical combination of chickpeas, tahini, garlic and lemon. Hummus is deeply ingrained in many cultures across the Middle East, but who was it that sparked that initial brainwave of squashing chickpeas and mixing them with tahini? This has been the subject of much debate — even lawsuits — all stemming from a fierce love and pride for this nutritious, supremely delicious delicacy. The name hummus comes from the Arabic word meaning “chickpeas”, the more correct term for hummus being hummus bi-tahini, meaning “chickpeas with tahini”. Although there are many variations, the primary ingredients involve a magical combination of chickpeas, tahini, garlic and lemon. Chickpeas are the primary ingredient in hummus. First domesticated around 7000 years ago in Western Asia, the chickpea spread throughout…