Eat Well

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.

Auksta zupa • Auksta zupa is a favourite Latvian dish and its name literally translates as “pink soup”. It is made with pickled beets, cucumbers, kefir, hard-boiled eggs, greens such as dill, and a dash of vinegar. Spices such as Dijon mustard and horseradish are also added to your own taste. The soup is made by combining the kefir and beet brine with the horseradish and mustard and whisking thoroughly. You can finely grate the ingredients or leave them chunky, depending on your preference, then add them to the whisked mixture. Let it sit for half an hour and you have a refreshing soup packed with nutrients.

Guava • Guava season in Australia is March to May. The flesh of the fruit can be anything from white to salmon pink and has a delicious floral taste that has elements of both strawberry and a pear. When you are choosing a guava, there are a few things to look for. As guavas ripen, they go from dark green to a lighter green, or yellow with maybe even a touch of pink. A ripe guava will feel soft but you can also tell a ripe fruit by its aroma, which is musky, sweet, and you won’t need to lift it to your nose to smell it. If you buy your guava green, it will ripen at room temperature and once ripe will store in the fridge for up to two days.

Baked rhubarb is super-rhubarb

from the EDITOR

Eat Well

Our Chefs

Hibiscus tea • Hibiscus tea is made from an infusion of the petals of the hibiscus flower (Hibiscus sabdariffa). It is a drink that has been enjoyed for thousands of years, probably originating in Africa, and is reputed to have been a favourite beverage of the Egyptian pharaohs. Still today, in places like Egypt and Sudan, weddings are traditionally toasted with a glass of hibiscus tea. It can be made using either fresh or dried flowers and involves steeping the petals in boiling-hot water for a few minutes to produce the vibrant red tea. Hibiscus has a tart flavour and most often a sweetener is added to soften the flavour. In some places, other ingredients such as lemon juice and pimento seeds are added.

Eggplant (Solanum melongena L) • Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.

20 FOOD CRAVING HACKS • Decipher the deeper causes of your cravings and discover tricks to curtail them.

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. In Australia and New Zealand, people eat an average of one meat pie a month or more, with the definition being that meat pies must contain 25 per cent meat flesh with the rest being pastry, gravy and whatever else. Of course, pies don’t have to be “meat” pies - you can take control of what goes into your pie and make some delicious plant-based pies from our collection including: veggie lentil curry: lemony sweet potato; satay vegetable; and gluten-free lemon custard.

Kartoffelpuffer • Kartoffelpuffer are...