Cauliflower kale soup with toasted pine nuts
Amanda Haas, author of The Vibrant Life, says: ‘I love it when I can combine colours of the rainbow to create recipes that are delicious and good for you. Cauliflower and kale are both loaded with vitamin C, manganese, protein and fibre.’
Serves 4
Prep time: 10 mins
Cook time: 45 mins
1 head cauliflower, about
680g, cut into 5cm florets
60ml extra-virgin olive oil
1 yellow onion, diced
2 garlic cloves, minced
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About Healthy Magazine
Welcome to the October/November issue of healthy.
Our nutrition issue is here and in the latest edition, we look at why healthy diet is important for your physical and mental health. Plus, we’ve got some delicious seasonal recipes for you to try.
We’ve all heard the phrase: ‘You are what you eat’, but to what extent is that true? Writer Charlotte Haigh attempts to give a definitive answer in our cover story, by looking at the nutrition tips we can all take to improve our health, despite the differences in our genetic makeup.
In our recipe section, we’ve got a range of delicious seasonal dishes that are perfect for early autumn, along with immunity-boosting recipes to see you through the colder months. We also revisit the fermenting trend with some tips for having a go yourself.
And that’s not all. In addition to our nutrition content, writer Laura Potter takes a thoughtful look at the potentially negative impact of fertility reporting, while controversial expert Ronald Purser gives powerful arguments against mindfulness in our ‘Fresh thinking’ franchise.
Find all this and more in the new issue of healthy.