Our Winter 2021/22 issue has gone to print. In this issue Hans Wieland shares how we can learn from lemons– dive on in for a sneak peek!
We always love trying out the new season’s recipes from The Happy Pear. In our Summer 2021 issue, they put forward the winning combination of plant-based hot pockets and a simple yet delicious carrot cake. Read all about them below!
It’s that time again: time to reveal our latest edition of The Happy Pear’s scrumptious recipes! We love the enchiladas and chocolate cake combo they shared with us for our Spring 2021 issue. Read on to enjoy!
CNM (The College of Naturopathic Medicine) have long been valued contributors to our magazine, and we love their always-enlightening advice on health and wellbeing issues. They have a number of great events coming up, including an Online Open Day, a Womens’ Hormone Balance and Fertility evening, a Cooking for Brain Health workshop, and many more. Read on for the full scoop!
In our Winter 2020/21 issue, our regular sustainability columnist Davie Philip wrote about the importance of local food sovereignty, and how this is key to developing our communities’ resilience in the years ahead.
The Happy Pear’s recipes never fail to get our mouths watering and our tummies rumbling … and their Summer 2020 offerings were no exception to that rule! Read on below to feast your eyes on their recipes for a gorgeous pasta all’arrabbiatta and a chocolate and salted caramel tart.
If you’re seeking to break negative patterns around food, or just want to learn more about intuitively eating for your chakras, we highly recommend the lovely Judith McAdam’s 3-hour Zoom Workshop, ‘Lighten Up’ on the 26th of July. Full details available here!
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