Eat Well Magazine - Issue #41, 2022

In this issue

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.

5 HEALTHY WORK SNACKS

It's easy to reach for sugary, fat-loaded snacks to get you through the workday, but with a little planning you can still snack, get your mood boost, and stay heal while it.

4 mins

TRAYBAKE dinners

Traybakes make a quick and easy dinner for a busy weeknight or even a weekend evening when you don't want to have to think too hard about getting food ready. The added bonus with a traybake is that it really lends itself to the communal nature of eating as you can place it on the table and let people serve themselves. Traybakes can also be a delicious blend of flavours and be healthy too, especially if you try our: eggplant, chickpea and pomegranate; gluten-free zucchini and corn; pork, fennel and apple; haloumi and roasted vegetable; chicken gnocchi; Thai red curry salmon; or marinated garlic and lime chicken.

10+ mins

CREAMY, VEGAN & delicious

Choosing vegan food means you can't eat dairy but that does not mean you can't have dishes with that beautiful, comforting creamy consistency. Avocado, pureed cashews and coconut milk are just some of the options that can give your healthy, sustainable vegan meal a lovely creamy feel. Bring some creamy consistency to your vegan cooking with our: sweet potato, chickpea and coconut curry; lemony creamy pasta with sundried tomatoes, broccoli and asparagus; roasted cauliflower and chickpea salad with creamy tahini dressing; creamy spinach and artichoke risoni; Massaman cauliflower; creamy tomato and basic penne; and lemon posset.

10 mins

BREAKFAST sandwiches

With a range of breads and fillings to choose from, breakfast sandwiches can be catered to any taste and need. They offer you a chance to start your day with lean protein, fibre, valuable nutrition and wondrous tastes. The added bonus is that while you would ideally like to sit and savour every meal, sometimes breakfast in particular can be rushed so something healthy that you can have on the go is a great way to start your day. The possibilities for breakfast sandwiches are really only limited by your imagination but to get you started try our: tortilla BLAT; bacon benny bagel; curried egg toast; turkey meatball banh mi; omelette, sundried tomato pesto and rocket sandwich; avocado, halloumi and rocket on rye; baked beans, cheese and spinach toastie; or some spicy Mexican breakfast wraps.

9 mins

Postbiotics

You've heard all about probiotics and prebiotics, but the new research on the biotic block is going into postbiotics and they are proving to be health-giving stars.

3 mins

5 SUGAR ALTERNATIVES

If you want to have your cake and eat it too, you need to make it with some healthy sweetener choices. Here, Lisa Holmen outlines her top five sweeteners you can use for guilt-free baking.

5 mins

IN CONVERSATION WITH Paul Iskov

With a background at world-class restaurants such as Noma and DOM, Paul Iskov's creations fuse fine-dining with native Australian ingredients. Iskov is renowned for bringing his colourful flair and flavours to the menu at his WA-based roaming restaurant, Fervor, where sustainability meets a spectacular dining experience.

5 mins

Cooking with KELP

Kelp and other seaweeds bring a salty, metallic taste to your cooking at the same time as packing a nutritious punch. Kelp is rich in healing antioxidants and iodine but as far as cooking goes, it really depends on what form you are using. Dried seaweed makes wonderful stocks while fresh seaweed can be cooked and served alongside a seafood dish or in a soup. In Australia we are not accustomed to cooking with kelp and other seaweeds, so here are some tasty ideas to bring the healing power of these foods into your diet such as our: kelp power bowl; kelp noodle salad; seafood spaghetti with kombu; kelp super snacks; kelp bread; kelp vegan pad thai; and miso honey baked salmon topped with seaweed salad.

10 mins

A CULTURE OF BETTER butter

Butter is synonymous with good food, but cultured butter offers a deliciously sustainable, artisanal take on the popular spread. We chat to two butter connoisseurs to find out more.

6 mins

BELGIAN-STYLE

Belgian cuisine is saucy and always satisfying. It is always tasty and offers a unique blend of stimulating ingredients. Soups, stews and tarts are a feature as are sweet specialities such as speculaas. Bring a bit of Belgium to your cooking with our: stoemp; Belgian curry mussels with frites; chicken waterzooi; Belgian braised stew; Belgium tea loaf; and specula as biscuits.

10+ mins

Read all stories from Eat Well

Eat Well Magazine Description:

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.