Eating Who I Want to Be
Alby HailesAuthentic. Simple. Flavour-packed. Community-minded. Planet-friendly. Part recipe newsletter, part wellness journey, food writer & doctor Alby Hailes shares his fresh approach to feel-good food, beginning with the question: am I Eating Who I Want to Be?
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 57 | Founded | 4 years ago | Last Issue | 2 years ago |
| Active | |||||
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albyhailes.substack.comLatest Issues
Eating Who I Want to Be: The Christmas Edition
plant-based basil, strawberry & elderflower Eton mess (scroll down for link to recipe)
Hey Sis, it’s Christmas!!
Holy spirit come and shake me! I feel like I’ve blinked and been teleported through November and December, winding up here...
Easy-as end-of-year recipes
how is it almost December??
Am I the only one who feels like the tail end of the year has snuck up on us?
Like how you’d creep cautiously but speedily through the grass on your belly, avoiding getting caught playing go-home-stay-home...
Spring things.
it’s been a week of good spring things.
I gave you violets;
you gave me your smile.
I gave you elderflower wine;
you gave me wild strawberries.
I gave you a small brown bird
that hid in the white shadows;
you gave me the ni...
fall in love with bitter fruit.
easy peasy grapefruit squeezy
In today’s newsletter I’ve got three winning, simple, on-the-table-in-30-minutes-or-less, major for flavour recipes that all get their jazz and zing from one of my favourite (and, in my opinion, one of the...
it's an onion weed world, and we're just living in it
live laugh love… it’s onion weed season!
I’ve spoken in the past about my unparalleled love for spring as my favourite season, and with the arrival of daylight savings this past weekend, after just one week of long light evenings I’m al...
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Authors
The writers behind this newsletter.
Food writer, doctor, cookbook author & Great Kiwi Bake Off Winner from Aotearoa, New Zealand. Passionate about creative + delicious food that makes you feel good, with an emphasis on seasonal & sustainable veg-forward recipes.
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