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Digital Subscriptions > delicious. Magazine > July 2016 > MAKE IT HEALTHY & MAKE IT FAST


Eating healthily during the week can seem like a challenge if you’re pressed for time. With a little pre-prep, these veggie, gluten-free, flavoursome recipes from healthy-eating queen Natasha Corrett each take less than 30 minutes to put together. Pack up any leftovers for lunch the next day. It’s simple, honest fare…


A BIT ABOUT NATASHA A love of food runs in her family – along with a history of food intolerance. That’s why Natasha’s recipes are designed to be enjoyed by everyone. She’s the founder of and has written several books; these recipes are from her latest, Honestly Healthy in a Hurry.

Squash tagine and cauli couscous, p96

NATASHA SAYS “Preparing ahead is key. I make Sunday night my prep night: I roast two or three trays of vegetables, cook some grains and pulses, make a couple of salad dressings, wash my greens and make a dip for the week. That way it doesn’t matter how tired I get, I‘ll always have food in my fridge that I can pull together in a few minutes.”

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About delicious. Magazine

The July issue of delicious. is all about reinventing summer cooking with new sticky BBQ recipes and brilliant picnic ideas. You’ll also find a seaside menu from Cornwall, seasonal courgette dishes and the 10 most useful recipes for summer. Debbie Major works her magic with curry powder, Natasha Corrett rustles up fast, healthy meals, plus there’s a guide to baking fennel-seed buns and a stunning 16-page Collector’s Edition Pastry Special.