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Digital Subscriptions > Delicious Magazine > April 2018 > IT’S ALL ABOUT THE BALANCE

IT’S ALL ABOUT THE BALANCE

A low-carb diet shouldn’t mean a no-carb diet, says Annie Bell. You just need to tweak things to achieve a better balance – and these glorious meat-free recipes do that in style

V IS FOR VEGETARIAN

Eat well for life.

“My approach to eating well, without having too many carbs, is to bump up protein, to include fats and to avoid processed foods and added sugars. A key trend of the low-carb diet is to replace refined grains such as pasta, white bread and rice with non-starchy carbs such as green veg, aubergines, mushrooms and celeriac, and there is a lot to recommend it. Eating this way is about as good as it gets”. ANNIE BELL

Watercress and pistachio soup

A soup with added pistachio power
PORTRAIT: NASSIMA ROTHACKER

SERVES 6. HANDS-ON TIME 10 MIN, COOKING TIME 15 MIN

“Pistachios give this soup a soothing homespun texture, thick and faintly mealy. Their scent after a quick spell in hot butter works a treat with the watercress, while the pomegranate challenges its slight bitterness. It’s a soup that suggests that all is well with the world. You might like to crumble a little goat’s cheese over the soup for added pleasure.”

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About Delicious Magazine

The April issue of delicious. is here to take you on exciting taste adventures. Diana Henry recalls how her passion for French food was love at first bite, James Martin discovers cheesy meatballs in Texas and Ravinder Bhogal cooks exotic sweet and savoury recipes using caramel. Closer to home, Gill Meller puts pigeon back on the menu and Debbie Major flies the flag for the great British macaroon. Plus, Dan Doherty’s new roast chicken, easy midweek meals from your freezer and much, much more.