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.
From the Editor
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Skin foods • In each issue we explore some foods that are good for specific health outcomes. In this issue we discover foods that are good for your skin.
Fruits and Vegetables vs a tan
Crumbed & delicious
Brought to life by Cape Grim, Murray River Salt and Tilda
Want a dinner winner?
Brought to life by Pana Organic
Feel like a little indulgence wrapped in a hug?
Brought to life by Driscoll's, Red Tractor Foods, Capilano and Melrose
Love a bit of crunchy goodness?
Low-kilojoule pasta meals • Pasta is such an easy and tasty base for your meal, but it does pack a big carb punch. A hundred grams of dried pasta yields around 70g of carbohydrate and 1400 kilojoules. There are two ways you can go to make your pasta meal healthier: you can load your pasta with healthy ingredients that will dominate the pasta or you can use some pasta substitutes. Whichever way you go, we’ve got some delicious options for you including: carrot pasta with garlic, chilli and walnuts; smoked salmon with zucchini pasta; chickpea pasta with nomato sauce; vegan pumpkin penne cheese; celeriac pasta with herbed tomato sauce; tuna and red lentil pasta; lemony pea pesto spaghetti; or creamy dairy-free chicken penne alfredo.
That's Amore Cheese
Fusion cooking • Fusion cuisine is the marriage of two cooking traditions to arrive at a new dish. Done properly, fusion cuisine brings the best of both cooking worlds to yield exciting and delicious results. Bring some fabulous fusion into your kitchen with our recipes: wakame cauliflower fish and chips; spinach crêpe; Mexican spiced rice paper rolls; bolognaise san choy bau; Mexican panini; Indian chicken with pomegranate; or Asian-inspired mushroom risotto.
The Bare Bird
In conversation with … O Tama Carey
Attention, chocoholics and tea lovers!
Pearl River Bridge
Aussie almond growers • With Australia producing the second most almonds in the world, we meet two South Australia-based growers who know a thing or two about growing this much-loved nut.
Egg salad benefits
What's in season? • These are the fruits and vegetables that are in season and so will be the freshest.
Capsicum (Capsicum annuum) • Known as “sweet bell peppers” in the United States, capsicums are a luscious and highly nutritious vegetable that are incredibly versatile in the kitchen.
Broccoli for arthritis
Cooking with miso • Miso is a paste made by fermenting soy beans with a mould called koji. Salty, earthy and healthy, miso brings gorgeous umami flavour to your cooking. While it is classically used as a soup you don’t have to stop there — you can use the magic of miso in dressings, bakes and even desserts. Try our miso dishes such as: miso-glazed...