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Eat Well

Eat Well Issue #32 2020

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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Country:
Australia
Language:
English
Publisher:
Universal Wellbeing PTY Limited
Frequency:
Bimonthly
US$2.25
US$9.01
6 Issues

in this issue

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 Charlie at chale@umco.com.au.…

3 min
the bare bird

RECIPES MADE WITH the bare bird products Butterflied Chicken with Miso, Lemonade & Beer Recipe / Raymond Capaldi for The Bare Bird Serves: 6 200mL organic lemonade200mL beerJuice 1 fresh lemon85g white miso paste1.5kg Bare Bird whole chicken, butterflied down the back400g Indian lime chutney250g natural yoghurt6 pieces roti Preheat oven to 150°C fan-forced. Place lemonade, beer, lemon juice and miso paste in a saucepan over heat and reduce to a syrup. Allow to cool. Pour syrup over the skin side of the butterflied Bare Bird chicken and rub into skin. Place on a bed of lime chutney and roast for 60 mins. Increase heat to 180°C for 15 mins. Remove chicken from oven and allow to breathe for 10 mins. Serve with roti and natural yoghurt. Chicken Leg Hock, Parsley and Zucchini Soup Recipe / Raymond Capaldi for The Bare…

2 min
herman brot

Açaí Smoothie Bowl Recipe / Herman Brot Serves: 1 1 serve açaí frozen purée½ cup coconut milk1 cup mixed berries1 banana, sliced2 strawberries, halved½ kiwi fruit, slicedSprinkle toasted coconut flakes25g Herman Brot® ProteinMuesli Peanut Candy Place frozen açaí purée, coconut milk, mixed berries (save some for topping) and ½ banana in blender and blend until smooth. Add smoothie mix to bowl and top with ½ sliced banana, kiwi fruit, remaining berries, strawberries, coconut flakes and Herman Brot® Protein Muesli. Lamb Burgers Recipe / Herman Brot Serves: 4 3 large red onions, halved and thinly sliced1 tbsp olive oil4 × 100g trim lamb leg steaksOlive oil cooking spray4 HermanBurger Protein Buns2 tbsp low-fat hummus40g baby spinach leaves2 tomatoes, sliced225g can beetroot slices, drained Combine onions and oil in a microwave-safe bowl. Cover and microwave on high for 3 mins to soften.…

4 min
spiral foods

Miso Amazake Cheesecake Recipe / Spiral Foods Makes: 18cm round cake 50g butter, softened100g Spiral Organic Brown Rice Amazake100g cream cheese, softened2 egg yolks40g Spiral OrganicShiro Miso30g yoghurt2 tbsp lemon juice1 tbsp lemon zest30g plain flour, sifted Egg Whites 2 egg whites30g granulated sugar Preheat oven to 170°C. Line the bottom and sides of a baking pan with baking paper. In a mixing bowl, place all ingredients except lemon juice, zest and flour. Mix well until smooth. Add the flour and lemon juice and zest and mix well. In a separate mixing bowl, beat the egg whites just enough to break them. Add ½ tbsp of sugar and start beating with an electric mixer set to high, adding the sugar little by little. Continue to whip until the egg white forms stiff peaks. Roughly mix ⅓ of the egg white…

4 min
food source

The Bare Bird The Bare Bird chicken products are 100 per cent antibiotic-free, accredited free-range and raised on a plant-based diet containing no animal by-products, antibiotics, hormones or steroids. The Bare Bird creator, John Hazeldene, says his family has always been at the forefront of setting high standards in poultry. “We believe a move to producing food without antibiotics is the right thing to do.” W: thebarebird.com.au Herman Brot Herman Brot Lower Carb bread is Australia’s tastiest and most nutritious freshly baked lower carb bread. With only 2.5g carbohydrates per slice, 11.8g protein and low GI24, Lower Carb bread is suitable for vegans, vegetarians, people on weight-loss programs, health-orientated people and those living with type-2 diabetes. W: hermanbrot.com.au Southern Cross Pottery Southern Cross Pottery is pleased to announce a new range of reusable cups that can be…

10 min
cooking with miso

Baked Tofu, Broccoli & White Miso Dressing Salad Recipe / Adam Guthrie Miso is made in a few different varieties. White miso is a lighter version and is sometimes referred to as light miso, and is often sweeter and has a shorter fermentation time. Serves: 2 Baked Tofu 500g firm tofu, cut into bite-sized cubes1 head broccoli, cut into large florets1 tsp ground coriander1 tsp ground cumin1 tsp chilli flakes1 tsp salt Dressing ¼ cup fresh lemon juice¼ cup water2 tbsp white miso¼ tsp sesame oil To Serve 100g microgreens1 tsp white sesame seeds1 red chilli, sliced Preheat oven to 200°C and line a baking tray with greaseproof paper. Mix the baked tofu ingredients in a bowl, place on baking tray and bake until the tofu is golden crisp and the broccoli is dark brown, about 20 min. Remove from the…