Setting the scene for 2022
Our Autumn issue is now out, and in many respects, its content sets the scene for other issues over the coming year.
Whole Food Living focuses on evidence based eating. It’s all about the value of understanding what makes plant-based eating so essential to your overall good health, providing some yummy food ideas and the science around this subject.
In this issue, we run a small piece on a man who bravely faced up to the need to change the way he was eating but unfortunately lost his battle much too early in life, and only months after he started the jouney.
How to buy this magazine
Whole Food Living magazine is on sale in over 100 outlets throughout New Zealand and is also available by subscription in both Australia and New Zealand. To find out where to pick up a copy check out our Stockist list or you can order one of our print or electronic editions from our Subscriber Page.
Autumn 22 arrives a time when we’re all keeping our fingers crossed that Covid has all but done its dash and just as researchers confirm that obesity and the virus are unquestionable linked.
In this issue, we also delve deeper into environmental matters with the release of the latest IPCC report and we consider the potential impact that phytonutrients research could have on adolescent behaviour.
On the food side, we once again present some great recipes from Innes Hope, Rebecca Stonor, Janice Carter, Divya Singh and from our own kitchen too.
We focus on the growing popularity of the hot pot. What a great way to eat greens! Also, the humble baked bean, that standard food fare in many pantries the world over, gets a whole food makeover. Enjoy!
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