We always look forward to reading (and trying out) the delicious recipes provided to us by The Happy Pear. In our Autumn 2021 issue, they knocked it out of the park again, with a delectable lasagne and pudding combo. Check them out below!
EventsFood & RecipesGood LifeHappinessHolistic HealthInspiring Interviewsnatural medicinePositive BeautyPositive Businesspositive newspositive nightsPositive NightsPositive PersonalityPositive StoriesPositively PhysicalPositively PracticalSpecial EventSpirituality
Autumn Vibes: Our Pick of the Season’s Best Goodies
The Positive Vibes section of our magazine is devoted to highlighting small businesses, artists, creatives and trailblazers who are doing some truly stellar work in the holistic health field. Enjoy the Autumn 2021 edition below: packed with ideas to improve your season and bring some light into the darkening days.
Genovese Foods, producers of amazing pestos and tapenades, have released an entirely plant-based range called Veggie Earth. In our Summer 2021 issue, we had a chance to learn all about it! Read on for all the details.
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!
As we settle into the slow rhythm of midwinter, many of us are finding that healthy, nourishing comfort food is just the thing to lift our spirits. In this regard, The Happy Pear are on hand as always – we love their delicious recipes! Please enjoy these recipes for a cauliflower curry bake and a berry and apple crumble, taken from our Winter 2020/21 issue.
In our Autumn 2020 issue, Elle Fox of CNM (The College of Naturopathic Medicine) wrote about the drawbacks of gluten, while Svetlana Sidorova provided us with a great gluten-free recipe for Buckwheat and Almond Meal Bread. We can’t wait to try it out!
We always look forward to The Happy Pear’s delicious recipe offerings in each magazine … and our Autumn 2020 issue was no exception! In this issue, they gave us two gorgeous recipes: one for an Aloo Gobi Indian potato and cauliflower curry, and one for an epic vegan cheesecake. Read on for all the details!
Newer Posts