From the Edi­tor

Recipes+ - - Contents -

Spring is about pos­i­tive change. The sun shines brighter, the sky is bluer and, on a per­sonal note, I swap my knee-high boots for light and airy so-right-now san­dals. We also peel off the lay­ers and try to shed ki­los that have crept on during the colder months. Change brings about a new way of think­ing, and in this is­sue we of­fer a new way of eat­ing. Mak­ing pos­i­tive changes and mov­ing your life for­ward is easy after you com­mit to the de­ci­sion. Ten years ago, I was sport­ing an ex­tra 45kg, but through com­mit­ment, change and set­ting a few goals, the weight came off and my mind­set shifted. I have so many favourite fea­tures in this is­sue it’s hard to tell you where to start cook­ing! The vege­tar­ian recipes on p24 were in­spired by a lit­tle salad place on the NSW Cen­tral Coast I ducked into one day. I was so im­pressed I had to make my own ver­sions. Ev­ery­one loves a makeover, and our healthy makeovers, p26, de­liver – we show you how to ditch the carbs by swap­ping spaghetti for zuc­chini rib­bons. Apart from main meals be­ing the diet trig­ger, our cover recipe was such a huge hit at recipes + HQ. I found my­self go­ing back for thirds – who would have thought a re­duced-fat cho­co­late cake could cause a 3pm food frenzy! Try it and let us know your thoughts on our Face­book page. On a note of change, I’m adding another name to my sig­na­ture, see be­low. Al­ways re­mem­ber life is good, so take time to treat your­self to a lit­tle pos­i­tive spring sun­shine.


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