MarApr 2019 Issue

Come see what’s inside The Spring Issue!

For March/April 2019, we bring you:

  • Simple, beautiful recipes full of fresh, springtime ingredients
  • Hashimoto’s thyroiditis explained
  • Chronic illness in children & why it’s on the rise
  • 5-ingredient spring soups
  • Fast meals with supermarket shortcuts
  • Slow-cooked Easter supper
  • Simple ingredient substitutions (in every issue)
  • Safe and unsafe food guide (in every issue)
  • Hot gluten-free products you’ll love (in every issue)

… and so much more!

 


Freezer Meals article

Whip up some Paleo-friendly snacks for on-the-go:

Cherry Chocolate Protein Bars
Easy Homemade Honey Cashew Butter
Macadamia Blueberry Breakfast Cookies

Make a delicious breakfast over campfire:

Chocolate Millet Porridge with Walnuts & Pear
Spinach & Prosciutto Frittata
Shakshuka

Then check out our delicious desserts for springtime:

Rhubarb & Raspberry Crumble
Chocolate Fudge Brownies with Homemade Strawberry Jam
Vegan Carrot Cake with Vanilla Cashew Icing

 

All this and more in a beautiful, high-quality magazine that will become a go-to resource on your bookshelf!


See our store list to find this issue at a newsstand near you.

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