Innholdsfortegnelse for Issue 53 i Cooking with the Australian Womens Weekly

Is it just me or is your Instagram feed flooded with friends (or people you don’t even know!) swanning their way through Europe and the Mediterranean, sipping aperol spritzers in stunning locations? I may sound a tad envious and I suppose it’s true, so it was an easy decision to make this issue our inaugural Mediterranean edition. We’re celebrating the bold, punchy flavours of Greece and Italy while also dipping our toes into neighbouring regions. It’s the style of food that I love to cook, especially when entertaining. We take you on a holiday in your home kitchen, guiding you through a tasty line-up of seasonal Italian dinners (page 14), perfect pastas (page 40) and risotto with five different flavours (page 32). We show you a brilliant way to cook…

BYO BRILLIANCE A handy app that not only suggests your nearest BYO restaurant, but can also help you pair your food to your wine, or vice versa? Genius! The clever folks at Cellarmasters have launched the free BYO Finder app to make BYO easier than ever. PIZZA PRONTO This Mediterranean themed issue has us excitedly planning our next food-themed holiday. It seems we aren’t on our own, booking.com has revealed that 61% of global travellers pick their next destination based on food (who could blame them!) POP STAR We love a retro flashback and we’re super excited to hear that Paddle Pop has brought back its Caramel Choc flavour for a limited time, complete with retro packaging. Find them in Coles supermarkets and convenience stores. JUICE BAR Craving your fresh…

SPINACH & RICOTTA GNOCCHI PREP & COOK TIME 40 MINUTES (+ RESTING) SERVES 4 450g spinach, stalks removed 20g butter 1 medium (150g) brown onion, chopped finely ½ cup (75g) plain flour ¾ cup (180g) ricotta (see notes) 2 egg yolks 1¼ cups (100g) freshly grated parmesan ground nutmeg shaved parmesan and extra virgin olive oil, to serve 1 Blanch spinach in a large saucepan of boiling water for about 1 minute, then drain, rinse with cold water and drain well. Squeeze out any excess liquid from spinach; chop coarsely. 2 Heat butter in a frying pan and add onion; cook over low heat for 8-10 minutes or until soft but not coloured. Stir in spinach. 3 Transfer the mixture to a large bowl, add flour and ricotta, and mix…

EXTRA VIRGIN OLIVE OIL The natural juice extracted from the whole olive contains and retains significant health benefits. Australian EVOO is produced without chemicals and solvents. OLIVE OIL contains a blend of refined olive oil and a small amount of extra virgin. Refined olive oil is produced by treating poor-quality oil with chemicals and high temperatures, with fewer health benefits. LIGHT OR EXTRA LIGHT OLIVE OIL is a blend of inferior-quality refined olive oil. The oil is not reduced fat, but is simply lighter in flavour and colour.…

Risotto rice is round-grained with an opaque centre. It absorbs a large amount of liquid, releases starch to form the creamy texture of this dish and retains its shape during cooking. Arborio, carnaroli and vialone nano are all short-grain rices suitable for making risotto. We grow arborio rice in Australia, as well as import it from Italy, along with carnaroli and vialone. The latter two varieties are only available in specialty stores and›delicatessens, and are best for making creamy risotto.…

FABULOUS FATTOUSH PREP + COOK TIME 20 MINUTES SERVES 4 Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper. Split 1 large (100g) wholemeal lebanese bread round into halves; place crust-side down, on tray. Brush with 1 tablespoon olive oil; sprinkle with 2 teaspoons za’atar. Bake for 5 minutes or until crisp. Meanwhile, whisk 2 tablespoons each pomegranate molasses, extra virgin olive oil and lemon juice together in a large bowl. Add 1 torn baby cos lettuce (180g), 1 thinly sliced lebanese cucumber (130g), 6 thinly sliced red radishes (300g), 3 thinly sliced green onions, 250g halved cherry heirloom tomatoes and ⅓ cup fresh mint leaves; toss to combine. Serve salad topped with crumbled bread. FIFTY TOMATOES & SEED PASTA PREP + COOK TIME 20 MINUTES…

Part of the mollusc family, mussels have a double-hinged shell, which firmly shuts to protect from predators. Choose mussels that smell fresh, avoid ones that have broken or chipped shells. Mussels that are open prior to cooking should be discarded, however, if they close when you tap them, they’re fine to use. Most of the Australian supply are farmed. They grow attached to suspended, horizontal ropes and are harvested at around 18 months, when they are 6cm-9cm long. Cook mussels as soon after purchase as possible.…

1 To remove head and entrails, using a slight twisting motion, pull head firmly away from body; most entrails will come out as well. Then pull out and discard the clear quill that runs down the inside of the squid body (hood). Rinse hoods well. 2 Remove the two fins and reserve. Pull membrane away from the hood and fins. Wash hood and fins well. To help with gripping, dip your fingers in salt. 3 With a sharp knife, cut down one side of the hood and open out. Score inside of the hood and fins with fine diagonal lines in a criss-cross pattern. Halve lengthways, then cut into 2cm-wide strips.…

The Mediterranean diet isn’t a trend, fad or set of food rules. It’s a real food approach to healthy eating that embraces variety, flavour and nutrient-rich foods. The diet is backed by plenty of scientific evidence showing that people who eat a Mediterranean diet tend to live long and healthy lives. The Mediterranean diet is centred on real, minimally processed foods such as wholegrains, plenty of plant foods such as fruit and vegetables, as well as seafood and fish, yoghurt, pulses, seeds and nuts. Healthy fats including extra virgin olive oil, nuts and seeds, oily fish and dairy foods like yoghurt are all included on the Mediterranean menu. Extra virgin olive oil features as the primary source of fat in the Mediterranean diet – and not just because it tastes…

1 To make the filling, combine apple, mixed spice, vanilla, currants and the water in a medium saucepan; bring to the boil. Reduce heat to medium; simmer, stirring, for 5 minutes or until apple is softened. Add caster sugar; cook, stirring, for 5 minutes or until mixture is syrupy. Cool. 2 To assemble the rolls for the fillo spiral, layer two sheets of fillo pastry. Lightly brush top sheet with a little of the butter; sprinkle with a quarter of the walnut mixture. Top with another sheet of pastry and brush with a little more butter. Spread a quarter of the apple mixture along long edge. Roll up from long edge; brush with butter. 3 To position the rolls in the pan, coil the first roll in the centre of…

NOW ON SALE, $34.99 Since becoming vegan, Cherie Tu has made it her mission to help inspire others through cooking. Whether you’re looking to incorporate more vegies into your diet or simply curious about plant-based foods, Thriving On Plants allows you to learn, create and have fun in the kitchen. This book is full of Cherie’s favourite recipes, from delicious breakfasts to satisfying mains and an array of scrumptious desserts and sweet treats. Available where all good books are sold and at bauerbooks.com.au…

They have been a well-loved food for thousands of years. And what a world of texture and flavour they bring to just about every global cuisine, especially Mediterranean food. Nuts make nutritious snacks, providing healthy oils, dietary fibre, vitamins, minerals and protein, and serve us as great ingredients for both flavour and texture in hundreds of dishes. Nut oils are among the finest for salad dressings and cooking, and nut meals (ground nuts) are especially prized for making recklessly rich cakes. Freshness is vital and roasting brings out wonderful new flavour in many nuts. CHOOSING Shelled nuts on sale are often stale, so it is best to buy nuts in the shell, which protects them from rancidity, unless you can get them from a trusted retailer with a high turnover,…

“With the combination of flaky pastry and a creamy filling, it’s no surprise these pies are such a favourite”Fran Abdallaoui, Editor, AWW FOOD YIAYIA’S SPINACH & FETTA PIES PREP + COOK TIME 1 HOUR 45 MINUTES MAKES 6 1.5kg silver beet 350g green curly kale 2 tablespoons olive oil 400g Greek fetta, crumbled 10 green onions, chopped finely ½ cup finely chopped fresh dill ¾ cup finely chopped fresh flat–leaf parsley 2 teaspoons finely grated lemon rind ¼ cup (60ml) lemon juice 3 eggs, beaten lightly 80g butter, melted 2 x 375g packets fresh fillo pastry 2 teaspoons sesame seeds 1 Preheat oven to 180°C/160°C fan. 2 Trim 4cm off the stalks ends from silver beet and kale; discard. Rinse and drain greens, leaving some water clinging. Tear kale leaves…

Artichokes are a versatile vegie to cook with – they can be filled with seafood, chicken, vegetables, meat or cheese, added to casseroles and soups or cooked and cooled, sliced and added to salads. Look for artichokes with leaves that are green, purple or bronze colour. Choose ones that have tightly packed leaves, or petals, and feel heavy for their size, with a firm stem. The leaves of small artichokes can be slightly looser, but they should still feel firm. When you pull back the leaves, the freshness should make itself known with a definite “snap”. Artichokes start to deteriorate once picked from the thistle, so eat them as soon as possible after buying. Store them in the crisper of your refrigerator for up to 2 days. Wash your hands…

BASIC RISOTTO PREP + COOK TIME 35 MINUTES SERVES 4 1.5 litres (6 cups) chicken stock 100g butter, chopped 1 medium brown onion (150g), chopped finely 2 cloves garlic, crushed 2 cups (400g) carnaroli or arborio rice ½ cup (125ml) dry white wine 1 cup (80g) grated parmesan 1 Bring stock to a simmer in a medium saucepan; keep warm on low heat. 2 Heat half the butter in a heavy-based saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until onion is soft. 3 Add rice; stir for 2 minutes or until well coated. Add wine; bring to the boil. Stir in 1 cup hot stock until absorbed. 4 Continue adding stock mixture, 1 cup at a time, stirring frequently, until absorbed after each addition.…

HERBED RICOTTA RAVIOLI WITH WALNUT PESTO SAUCE PREP + COOK TIME 40 MINUTES (+ RESTING) SERVES 4 200g pasta flour or tipo 00 flour ½ teaspoon salt 2 eggs ⅓ cup (55g) semolina flour RICOTTA FILLING 1 cup (250g) full–fat ricotta ¼ cup (20g) finely grated parmesan 1 tablespoon finely chopped chives 2 tablespoons finely chopped parsley WALNUT PESTO ⅔ cup (50g) finely grated parmesan 1 cup (50g) firmly packed basil leaves ⅔ cup (80g) walnuts, toasted 2 cloves garlic ½ cup (125ml) extra virgin olive oil 1 Place flour and salt in a food processor. Add eggs and process until mixture begins to come together. 2 Transfer dough to a lightly floured clean surface and dust with a little of the semolina flour. Knead until dough is smooth. Divide…

BASIC HALOUMI PREP + COOK TIME 10 MINUTES SERVES 4 850g vegetarian haloumi cooking–oil spray 1 medium lemon (140g), cut into wedges 1 Cut the block of haloumi in half crossways. Cut each piece in half diagonally to form four triangle-shaped pieces. 2 One at a time, cut each piece into four thin triangular pieces. You will have 16 haloumi triangles in total. 3 Line a large frying pan with baking paper (see notes); spray lightly with oil. Place pan over high heat. When pan is hot, cook half the haloumi triangles for 1 minute each side or until golden. Remove from pan; keep warm. 4 Repeat with remaining haloumi. Serve with lemon wedges. TEST KITCHEN NOTES Haloumi is a Cypriot cheese with a semi-firm, spongy texture and very salty-sweet…

LAMB KOFTA, WHITE BEANS & BEETROOT TZATZIKI PREP + COOK TIME 40 MINUTES SERVES 4 400g canned butter beans, drained, rinsed 1 tablespoon lemon juice 2 tablespoons fresh oregano leaves 2 tablespoons extra virgin olive oil ½ cup (35g) fresh breadcrumbs 2 tablespoons milk 600g lamb mince 1 teaspoon ground allspice ⅓ cup coarsely chopped fresh oregano, extra 100g Greek fetta, crumbled 1 baby cos lettuce, trimmed, leaves separated BEETROOT TZATZIKI 200g beetroot, peeled, grated coarsely 1 cup (280g) Greek–style yoghurt 2 tablespoons chopped fresh mint leaves 1 clove garlic, crushed 1 tablespoon finely grated lemon rind 1 Make beetroot tzatziki. 2 Combine butter beans, juice, oregano leaves and half the oil in a medium bowl; season to taste. 3 Place breadcrumbs and milk in a medium bowl; stand for…

You can buy prawns raw (also described as green) or cooked, either in the shell or peeled. There are a number of varieties, each differing slightly in flavour and size, and seasonal availability. Many are wild caught, others are farmed. Generally it is best to buy whole, unpeeled prawns as you can better judge freshness. Shells should have no discoloured patches and the prawns should smell of the sea. Plus, if you buy whole prawns, you can utilise the heads and peeled shells in stocks and soups.…

PORK & VEAL MEATBALLS PREP + COOK TIME 4 HOURS (+ REFRIGERATION) SERVES 6 1kg pork and veal mince 1 cup (70g) stale breadcrumbs 1 cup (120g) finely grated cheddar 2 eggs 1 cup finely chopped fresh flat–leaf parsley 4 cloves garlic, crushed 3½ cups (900g) bottled passata 1 medium fennel bulb (300g), trimmed, sliced thinly 2 medium brown onions (300g), chopped finely 1 cup (80g) finely grated parmesan 1 Combine pork, veal, breadcrumbs, cheddar, eggs, parsley and half the garlic in a large bowl, season. Roll rounded tablespoons of mixture into balls. Place on a tray, cover; refrigerate for 20 minutes. 2 Combine passata, fennel, onion and remaining garlic in a 4.5-litre (18-cup) slow cooker; add meatballs. Cook, covered, on high, for about 3 hours 30 minutes. Season to…

While baby octopus is usually char-grilled or fried, here we cook it Italian-style, stirring it in a saucepan with classic Mediterranean flavours. The secret is not to overcook it or its flesh will toughen. When purchasing fresh octopus, look for shiny intact skin and a pleasant smell of the sea. Meaning “black cabbage” in Italian, cavolo nero is championed in many Italian dishes, especially that of the region of Tuscany. The traditional ingredient of minestrone and ribollita, cavolo nero is more delicate and sweet than its relative curly kale, while possessing many of the same nutritional benefits; it is rich in protein, fibre, antioxidants, vitamins A, C, and K, and folate.…

TZATZIKI PREP TIME 15 MINUTES (+ REFRIGERATION & STANDING) MAKES 2⅓ CUPS 1¾ cups (500g) thick Greek–style yoghurt 1 (400g) telegraph cucumber, peeled, grated coarsely ½ teaspoon salt 1 clove garlic, crushed 1 tablespoon lemon juice 2 tablespoons finely chopped fresh mint 1 Place yoghurt on a large square of a double thickness of muslin. Tie the ends of the muslin together; hang over a large bowl, or place in a sieve over a bowl to drain. Refrigerate for about 4 hours or overnight, or until the yoghurt is thick. Discard the liquid in the bowl. 2 Meanwhile, combine the cucumber and salt in a small bowl; stand for 20 minutes. Gently squeeze excess liquid from the cucumber. 3 Combine the yoghurt, cucumber, garlic, juice and mint in a medium…

VERMICELLI NOODLE SALAD WITH LEMONGRASS TOFU PREP + COOK TIME 45 MINUTES SERVES 4 500g dried vermicelli 1 cucumber, thinly sliced 1 cup iceberg lettuce, thinly sliced 1 carrot, thinly sliced ½ cup bean sprouts ¼ cup fresh Thai basil ¼ cup fresh mint ¼ cup crushed roasted peanuts ¼ cup fried shallots lime wedges, to serve nuoc cham (see recipe, right) CHILLI LEMONGRASS TOFU 400g firm tofu, sliced into rectangle pieces 1 clove garlic, minced 2 tablespoons minced lemongrass 2 tablespoons soy sauce ½ tablespoon coconut sugar ½–1 teaspoon dried chilli flakes, to taste 1 Make nuoc cham. 2 Cook vermicelli according to packet instructions. Drain, rinse with cold water and set aside. 3 For chilli lemongrass tofu, preheat a non-stick frying pan over medium heat and fry tofu…

SophiaYoung EDITORIAL & FOOD DIRECTOR, AWW COOKBOOKS After starting out as a chef, I moved to magazines and cookbooks as a food editor and stylist. It’s been fun! What drives me the most is to inspire readers by sharing recipes that will result in them cooking great food. To up the calcium in a smoothie I throw in a handful of raw cashews. Sometimes I use walnuts, which are full of fabulous omega 3’s and their soft structure also means they blend well in smoothies, too. Sarah Murphy FOOD EDITOR, AWW FOOD I’m an eternal sweet tooth with a constant need to take a tray of brownies to any function I attend. I love creating simple twists on classic recipes that are achievable for everyone no matter their…

This talented mums’ group in Canberra recreated their favourite cakes from the Children’s Birthday Cake Book in an amazing joint party to celebrate the ›irst birthdays of all the babies. What a fun party! Corned beef is as Australian as Vegemite, so it was no surprise our followers couldn’t get enough of our corned beef recipe collection. Pass the white sauce! Our followers enjoyed a trip down memory lane with these oh-so nostalgic jam drops. Who could resist that buttery biscuit teamed with delicious chewy jam centre! With lemons being at their peak, our Pinterest followers have been going crazy for our impressive zingy lemon curd meringue cake topped with blueberries. Visit us on Instagram @womensweeklyfood and tag us #TheWeeklyEats, follow us on Facebook or drop us an email at…

Olives are harvested between April and June, so look for the harvest year on the label and choose oil from the current season. GREEN OLIVE PASTE PREP TIME 10 MINUTES MAKES ABOUT 1 CUP 2 preserved lemon quarters 1 tablespoon harissa (see notes) 1 clove garlic, crushed 250g large green olives, pitted ⅓ cup (80ml) extra virgin olive oil 1 Remove flesh from lemon; discard. Chop rind finely. Combine rind, harissa and garlic in a small food processor; process until a paste. 2 Add olives and pulse, adding oil in a thin, steady stream, until it forms a-coarse paste. Season to taste with freshly ground pepper. 3 Serve with thinly sliced baguette, if desired. TEST KITCHEN NOTES Green olive paste is a versatile fridge staple. Keep some handy in the…

BOCCONCINI ARANCINI Arancini are a great finger food or light lunch idea. Combine 1 egg with half-quantity of cold basic risotto (see recipe, page 48). Shape 1 tablespoon of the risotto mixture into a ball, place a small piece of bocconcini (mozzarella) into the centre. Roll to enclose. Repeat with remaining mixture. Roll balls in-breadcrumbs, deep-fry in hot oil until browned and cheese is melted in the centre. Serve the arancini with garlic aioli or warmed tomato passata. PANCETTA & PEA RISOTTO CAKES Add 1 egg to half-quantity of cold risotto with pancetta, pea & chervil (see recipe, below left). Crumble pancetta and combine with risotto. Shape into patties and toss in plain flour. Cook in a non-stick frying pan with a little olive oil or place on a baking…

1 Gradually reducing the width of the setting on your pasta machine when rolling out the dough ensures the end result of your pasta has a smooth, even thickness. 2 Place one length of rolled pasta on a clean surface. Place heaped teaspoons of ricotta filling at 5cm intervals along one side. Lightly brush water around each section, fold pasta over ricotta and press around filling. 3 Cut between the rows with a sharp knife or cutting wheel. Place the ravioli on a tray lined with baking paper; place sheets of baking paper between layers of ravioli.…

HOISIN EGGPLANT Make basic char-grilled eggplant (facing page), brushing the eggplant slices with 1 cup (280g) hoisin sauce, then spraying with olive oil and omitting the dressing and parsley. Whisk ½ cup (125ml) tamari, 2 tablespoons brown sugar and 1 teaspoon sesame oil; drizzle over eggplant. Sprinkle with 2-teaspoons toasted sesame seeds, 2 tablespoons fried shallots and 1-chopped red chilli. WHIPPED FETTA EGGPLANT ROLLS Make basic char-grilled eggplant (facing page), using red wine vinegar in dressing. Pulse 200g Greek-style fetta, 1 teaspoon lemon juice and 2 tablespoons olive oil until spreadable. Spread eggplant slices with fetta; roll-up. Serve with 2 cups rocket and 250g halved cherry-tomatoes; top with 2-tablespoons each mint leaves and-toasted pine nuts. EGGPLANT, EDAMAME & GINGER DRESSING Make basic char-grilled eggplant (facing page), omitting the dressing and…

A BOWL OF MUSSELS PREP + COOK TIME 25 MINUTES SERVES 4 2kg small black mussels generous pinch of saffron threads 2 tablespoons boiling water 50g butter 2 cloves garlic, crushed 1 medium (150g) brown onion, chopped finely ¼ cup (60ml) dry white wine 400g can chopped tomatoes 1 fresh bay leaf fresh oregano leaves, to serve 1 Remove any tough fibrous beards that are visible between mussel shells. Scrub shells with a strong scourer. Wash under plenty of cold water. 2 Place saffron in a small bowl and cover with the boiling water. 3 Heat butter in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring, for about 3 minutes or until onion is soft. Add wine, tomatoes, saffron water and bay leaf. Cook, uncovered, for…

Buying fish cleaned and already cut into a portion-sized piece means fewer bones for the diner – and takes all the guesswork out of how much fish to buy for the cook. A fillet is the whole side of fish taken off the bone by cutting close to the backbone and skeleton of the fish, along the entire length. A fishmonger will fillet the fish for you at no extra cost. Look for bright, lustrous and firm flesh with a pleasant fresh sea smell. Seafood will stay fresher for longer if it’s kept cold. When shopping use a chiller bag or esky and ask your fishmonger to pack some ice with your purchase. When you get home unwrap the fish from the packaging and place on a plate or lidded…

HAZELNUT & CHOCOLATE CHIP BISCUIT CAKE PREP + COOK TIME 1 HOUR (+ STANDING & COOLING) SERVES 16 1¾ cups (385g) firmly packed brown sugar 1 cup (150g) plain flour 1½ cups (240g) wholemeal plain flour 2 teaspoons baking powder 1 teaspoon bicarbonate of soda 1 teaspoon ground nutmeg 1 egg 1 cup (250ml) milk 125g butter, melted, cooled ⅓ cup (55g) roasted hazelnuts, chopped 2 tablespoons cacao nibs GANACHE 500g dark chocolate, chopped finely 600ml pouring cream COFFEE CREAM 1 tablespoon boiling water 2 teaspoons instant coffee granules 600ml thickened cream ½ cup (80g) icing sugar, sifted 1 tablespoon cocoa powder, sifted 1 Preheat oven to 180°C/160°C fan.-Draw 8 x 18cm circles on sheets of-baking paper. Turn the sheets marked-side down. 2 Combine sugar, flours, baking powder, soda and…

SPICED APPLE FILLO COIL PREP + COOK TIME 1 HOUR 10 MINUTES (+ COOLING & STANDING) SERVES 8 3 medium green apples (450g), peeled, cut into 1cm cubes 1½ teaspoons mixed spice 1 teaspoon vanilla bean paste ⅓ cup (55g) dried currants ½ cup (125ml) water ½ cup (110g) caster sugar 1 cup (100g) walnuts 1 teaspoon ground cinnamon ¼ cup (55g) firmly packed brown sugar 12 sheets fillo pastry 125g unsalted butter, melted, cooled slightly 1 tablespoon honey 2 teaspoons icing sugar 1 Combine apple, mixed spice, vanilla, currants and the water in a medium saucepan; bring to the boil. Reduce heat to medium; simmer, stirring, for 5 minutes or until apple is softened. Add caster sugar; cook, stirring, for 5 minutes or until mixture is syrupy. Cool. 2…

TIRAMISU TORTE PREP + COOK TIME 1 HOUR (+ COOLING) SERVES 12 6 eggs, at room temperature 1 cup (220g) caster sugar ½ cup (75g) plain flour ½ cup (75g) self–raising flour ½ cup (75g) cornflour ¼ cup (10g) instant coffee granules 1½ cups (375ml) boiling water ¾ cup (180ml) marsala ¼ cup (60ml) Kahlua or Tia Maria 300ml thickened cream ½ cup (80g) icing sugar 3 cups (750g) mascarpone 3⅓ cups (500g) vienna almonds, chopped coarsely (see notes) 1 Preheat oven to 180°C/160°C fan. Grease two deep 22cm round cake pans; line bases with baking paper. 2 Beat eggs in a large bowl with an electric mixer for 10 minutes or until thick and creamy. Add caster sugar, 1 tablespoon at a time, beating until sugar is dissolved after…

Cherie Tu’s childhood passion for cooking came into full force when she adopted the vegan lifestyle in 2013 and began sharing her recipes online. She explains: “My approach to food is simple. I believe eating for pleasure and eating for nourishment go hand in hand with each other. Although I do consider myself to be quite a health-conscious individual, healthy habits go way beyond simply eating ‘clean’. It involves balance. When you listen to your body and approach eating with a flexible and positive mindset, it becomes so much easier to maintain a life-long healthy relationship with food.” CONNECT WITH CHERIE Instagram @thrivingonplants Website cherietu.com Youtube.com/thrivingonplants…