Lucy and Kathryn rank among my favourite Aussie bloggers. Kathryn is a Sydney-based vegetarian nutritionist who writes pragmatic, evidenced-based posts on healthy living at Limes & Lycopene; Lucy resides in Victoria, cooks simple whole foods and posts meditative photos of the process on Nourish Me. Together they make An Honest Kitchen, a seasonal e-magazine of recipes that are intended to be cooked, focusing on accessible and seasonal ingredients combined in unfussy ways.
I want to tell you about issue 5 because its theme is one I'm fond of - desserts! You should also know that I've received my copy at no charge in exchange for testing a couple of recipes during the issue's development. (Those two sure know that I'm weak for the sweet stuff.)
The mandarin and ginger cakes are moist, sweet and spicy. Funnily enough they're best made with store-bought almond meal rather than home-ground.
The chocolate, walnut and marmalade slice recipe yields fudgy slabs of jaffa goodness, with a surprise ingredient you'll have to try yourself to believe. These two recipes come from the Autumn/Winter section, and skimming through Spring/Summer I'm now in the mood to start grilling some berries and freeze fruity ice blocks.
The issue contains 10 full-fledged and colour-photographed recipes and a dozen more adaptations and short suggestions, as well as notes on how sweets can fit into a balanced diet, logistically and philosophically. Of the ten main recipes, about half are vegan or have obvious adaptations (e.g. substituting honey for another sweet syrup). Six of the recipes are gluten-free, two contain oats and two use bread. Vegan and gluten-free intersect in just one recipe, so it's a mix that will cater to some dietary requirements better than others.
The issue contains 10 full-fledged and colour-photographed recipes and a dozen more adaptations and short suggestions, as well as notes on how sweets can fit into a balanced diet, logistically and philosophically. Of the ten main recipes, about half are vegan or have obvious adaptations (e.g. substituting honey for another sweet syrup). Six of the recipes are gluten-free, two contain oats and two use bread. Vegan and gluten-free intersect in just one recipe, so it's a mix that will cater to some dietary requirements better than others.
You can take a sneak peek of the magazine here, thanks to its designer Luisa Brimble. The e-magazine is available now for AU$9.95 from the Honest Kitchen website; printed and iPad versions will be released soon.
I am drooling just thinking about the chocolate, walnut and marmalade slice!! I will buy an issue for that recipe alone!
ReplyDeleteIt's a good 'un, Kristin - hope you enjoy the mag. :-)
DeleteCindy, thank you so much for being such an excellent recipe tester. I currently have a freezer full of peach ice-blocks *and* mandarin and ginger cupcakes.
ReplyDeleteKathryn - it was a pleasure! Can't wait to try those peach ice-blocks for myself.
Deletei had a hunch you'd be a great recipe tester...turns out you're an all-round super-star, c. thanks, you xx
ReplyDeleteLucy - thanks for inviting me to join in on the fun! It's my dream issue theme. :-)
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