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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…
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EatWell Issue 13
EatWell issue 13 is overflowing with soul-nourishing foods to keep you warm this winter. Our readers love EatWell because it caters for everyone — from the meat-and-three-veg family to the raw vegan — so, regardless of your food choices, we’re sure you’ll find some new favourite recipes in this issue. Cook up one-pot wonders, winter-warming meals and impressive side-dish delights. Join us as we investigate how raw foods can keep you healthy and warm all year long — with the help of heat-giving spices. Discover new ways to incorporate mushrooms into your meals that will delight even the truest of meat-eaters and, if you’re cooking for one, we’ve got eight juicy pages filled with recipe ideas to make cooking for yourself healthy and easy. We dive deep into edamame beans, Scandinavian foods and the magic of bone broth — plus, we discover chocolate’s origins, chat mushrooms with nutritionist Meg Thompson, share the latest food news and learn what fruit and vegetables are in season. And, of course, loads more!