Ready to taste the flavours of the world?
EatWell #49 contains everything you need for a scrumptious spring season. In this issue, you’ll find Scottish delights from black Angus stew to cranachan, stress-free and delectable recipes for healthy fake-away, beautifully batched dishes, food for inflamed skin and so much more.
Discover energy-boosting snacks, warming drinks to improve metabolism and new ways to cook with zucchini. You’ll also discover alternative proteins for sustainability, why the versatile tomato mustn’t be overlooked and how to get the most out of affordable tinned food. Join us as we chat with Alexander Gershberg about his mission to inspire the world to eat better for the planet and themselves.
Plus, you’ll discover what’s on in the sustainable food space, find award-winning chefs and so much more!
ABOUT EATWELL:
With over 100 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.
ADDITIONAL INFORMATION
Frequency: Bi-Monthly