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Natureat Magazine n.4 - PDF

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Welcome to the fourth issue of Natureat Magazine!

WHAT WILL YOU FIND IN THIS ISSUE?

The recipes in this issue follow seasonality: many multicolored combinations of flavors, including appetizers, first courses, main courses and desserts, all with ingredients free of lactose and saturated fats, cheap, practical and all this without being supplied by large intensive farms: the ingredients in fact they are 100% vegetable!

You will also find interviews with those who have already applied these notions in his life: chef Paolo Baratelli for example, recently awarded (despite being the only plant-based chef among the participants) at the Chefs Bench 2020 world contest. Then the Italian entrepreneur Valentina of Lele's , recently opened in London and already a successful venue, offering its customers only cruelty-free delights. But also Giovanna, a mother who changed her diet with her pregnancy.

Don't miss it! With your purchase you will donate 10% of the proceeds to Rifugio Miletta, which every day saves wild animals (and not) from human carelessness. DOWNLOAD THE FREE PREVIEW HERE <---

Thank you!

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Welcome to the fourth issue of Natureat Magazine!

WHAT WILL YOU FIND IN THIS ISSUE?

Spring has just begun a few days ago, the season where everything is reborn, where nature opens up to new stimuli, where flowers bloom and we, like plants, open ourselves to the thoughts we have created in our subconscious during the faithful season of introspection.

For two years this season has no longer been a moment of collective gathering, but of self-recognition. Being in lockdown does not mean not doing anything anymore, it means moving your energy and intention on different aspects of us and of collective thought through new means and with the creativity that distinguishes us as beings on this Earth. So let's open up to this new way of being: stay in the present and change our footprint on this Earth. Cooking, not simplifying, is the first democratic means we have to do it! Because 3 times a day we can choose whether to be on the side of the market or of the well-being of the planet (without which ours cannot exist).

The recipes in this issue follow seasonality: many multicolored combinations of flavors, including appetizers, first courses, main courses and desserts, all with ingredients free of lactose and saturated fats, cheap, practical and all this without being supplied by large intensive farms: the ingredients in fact they are 100% vegetable!

You will also find interviews with those who have already applied these scientific notions in his life: chef Paolo Baratelli for example, recently awarded (despite being the only plant-based chef among the participants) at the Chefs Bench 2020 world contest. Then the Italian entrepreneur Valentina of Lele's , recently opened in London and already a successful venue, offering its customers only cruelty-free delights. But also Giovanna, a mother who changed her diet with her pregnancy, tells us of the awareness that her change should start from her, for the future of her daughter.

This and many other contents, such as the creation of a sustainable wardrobe, what is the practice of meditation for and how to do it, the 7 foods that are good for our brain, the yoga positions indicated for this time of year ...

Don't miss it! With your purchase you will donate 10% of the proceeds to Rifugio Miletta, which every day saves wild animals (and not) from human carelessness.

Thank you!

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