I PREDICT A DIET
laughed out loud in the office this week – more than usual, the Friday team is pretty hilarious – when I read Shelley von Strunckel’s prediction for my star sign, in this week’s half-yearly horoscopes special.
I love to read horoscopes, send a picture of the spookily accurate ones to my mum, so we can agree on how spookily accurate it is, read my other half’s star sign, then promptly start thinking about my next meal. It’s not because they are horoscopes, per se – if a friend gets me to read a self-help book, the advice stays in my brain for as long as it takes Facebook to come up with an article about a weird food mash-up that nobody asked for. My brain’s wired to remember more about crotillas than Capricorns.
That said, Shelley’s eclipse takeaways nailed it this week. Next month will see two eclipses, which have their own impact on astrology. On page 22, Shelley breaks down what that means for you, and gives her guide for love, life and money for the next six months (yes, the year is half over, sigh).
If, like me, you have a short-term mental focus but a long-term hunger for new foods, take a look at Arva Ahmed’s food plan for the next three months on page 55. It does require commitment – sort of like the kind gym trainers usually ask you for. Getting out of your comfort zone. Getting your heart rate up.
Well, that is if the thought of uncovering new food spots gets your pulse racing (guilty; see the Chinese chick dumplings below). Arva shares three strategies for making the most of the summer months by exploring parts unknown – a cuisine you’ve never tried, a neighbourhood you’ve never eaten in. Open your mind and your stomach, and share your findings with us.
In this week’s Storytellers, readers wrote in to tell us how they avoid food waste, sharing recipes and honesty about the reality – we’re all a bit guilty of it. The recipes look so good, you might find yourself purposefully making leftovers (hello, lemon rice!). It’s on page 8.
There’s more fabulous food on page 48 in our chocolate cooking special, and the best part is the recipes are so quick and easy, you don’t even have to turn on the oven to cook this week’s cover!