Eat Well Magazine - Issue #52
Eat Well Magazine - Issue #52
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In this issue
With over 70 recipes EVERY edition, Eat Well magazine is packed with quick tasty and healthy meal solutions!
As you enter the magazine you encounter regular tips from the chefs and bloggers that have helped us put each issue together. They impart their first-hand experience. As the story unfolds you get a sense that our chefs actually do care about good food and health. Too often we’ve seen these things as separate, but in the real world they belong together. Chefs are busy people with busy lives – like you they can’t smear duck fat on every potato, but they love a fresh coriander papaya Barramundi salad on the run…
Life’s short…. outsource your food plan to people who love healthy good food.
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
4 mins
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
10 mins
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
7 mins
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
10 mins
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
10+ mins
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
5 mins
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
3 mins
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
4 mins
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
3 mins
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
6 mins
9 WAYS TO REDUCE gas
Feeling bloated and gassy after a meal can be uncomfortable and even embarrassing. Eating too quickly, overeating and eating the wrong types of food are often to blame. If you're experiencing these digestive symptoms frequently, though, it could be a sign that you have poor digestion or gut health, or some other underlying health issue that needs addressing.
6 mins
SEVEN SUPER seeds
They may be tiny, but humble seeds are often underutilised, used as a quick garnish or an afterthought in cooking rather than a hero. These small nutritional powerhouses have a wide range of nutritional and delicious benefits; not only do they add texture and flavour to a dish, but they are also chock full of nutrients, protein and healthy fats that can boost energy, reduce cholesterol, and promote immunity and cardiovascular function.
5 mins
IN CONVERSATION WITH Pip Sumnak
Pip, tell us about your journey into the food world. Where did it begin and how? It has been a roundabout kind of journey, that’s for sure.
3 mins
THE DELIGHTS OF mascarpone
Born of the Renaissance era in Northern Italy, mascarpone is a wonderfully versatile cheese celebrated as a national treasure by the Italians. Today its praise is sung by chefs and foodies in all corners of the globe, such are the delights of the irresistibly smooth and rich quality that mascarpone brings to sweet and savoury dishes alike.
4 mins
NICE TO MEET yuzu
With its delicious tang and fresh, citrusy aroma, yuzu brings an exquisite twist to drinks, marinades, desserts and more. Here’s why the unique Asian fruit is set to become the next big thing in our kitchens.
6 mins
Blueberries (Vaccinium spp.)
Blueberries are packed with antioxidants but are also a delicious snack.
3 mins
Our Chefs
Ames Starr Ames Starr is a kitchen creative, food educator, recipe developer and founder of the popular Brisbane plant-based brand Raw & Peace.
6 mins
IN CONVERSATION WITH Alice Zaslavsky
Alice Zaslavsky is a broadcaster, award-winning author, teacher and the passionate food educator behind Phenomenom, a free digital food educational program for schools.
3 mins
Choose organic
There's never been a better time to choose organic than during Australian Organic Awareness Month this September
2 mins
FEED YOUR microbiome
Did you know there are billions of beneficial bugs brewing in your belly? By choosing foods to support these bugs, you reap rich mind-body rewards.
4 mins
FLU-FIGHTING foods
Foods that boost your immune system are an important part of your armoury to keep yourself free from flu this winter.
5 mins
Lunchbox treats
ORGANIC MERCHANT
3 mins
Fabulous flaxseed recipes
STONEY CREEK OIL PRODUCTS
1 min
5 REASONS TO GO ORGANIC
There's no doubt organic food is good for you and tastes better, but there are even more reasons why organic food is a sensible choice. We explore five good reasons to go organic today.
4 mins
EatWell with Emma
BROUGHT TO LIFE BY Tilda products
2 mins
7 FOODS TO EAT EVERY DAY
Discover the top seven nourishing foods you should work into your diet on a daily basis.
7 mins
Radish (Raphanus sativus)
Radishes are super easy to grow and have a delightful peppery flavour, making them a joy in your kitchen.
3 mins
Stacks OF FLAVOUR
Stacking food allows you to get creative and combine foods into a single dish that offers amazing flavours with each bite. We have come up with some delicious, nutritious stacked meals that you and the family will simply adore. See how these yummy dishes stack up: cheesy potato and thyme stacks; zucchini fritter stacks; Caprese stack with homemade pesto; antipasto stack; roast veggie and haloumi pesto stacks; meringue stacks; blackberry and apple almond pancake stack; and a chocolate sponge stack.
5 mins
Saka Saka: Adventures in African Cooking, South of the Sahara
COOKBOOK REVIEW saka saka
4 mins
Beet (Beta vulgaris)
Preparing beetroot takes a little time but the delicious health-giving options in your kitchen are worth the wait.
3 mins
Eat Well Magazine Description:
Publisher: Universal Magazines
Category: Food & Beverage
Language: English
Frequency: Bi-Monthly
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.
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