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Food

Signs your flour has gone bad

Food

Signs your flour has gone bad

By Rachel Murugi

Ingredient of the week: Custard

Food

Ingredient of the week: Custard

By Wambui Kuria

Kitchen gadget: Balloon or piano whisk

Food

Kitchen gadget: Balloon or piano whisk

By Wambui Kuria

Five gadgets every kitchen should have

Food

Five gadgets every kitchen should have

By Lolita Bunde

Ingredient of the week: Tree tomato

Food

Ingredient of the week: Tree tomato

By Wambui Kuria

Kitchen gadget: Blend it for breakfast

Food

Kitchen gadget: Blend it for breakfast

By Wambui Kuria

Ingredient of the week: Trout

Food

Ingredient of the week: Trout

By Wambui Kuria

Kitchen gadget: Microwave steamer

Food

Kitchen gadget: Microwave steamer

By Wambui Kuria

Ingredient of the week: Paneer

Food

Ingredient of the week: Paneer

By Wambui Kuria

How to prevent cut fruit from turning brown

Food

How to prevent cut fruit from turning brown

By Esther Muchene

How to make dry bread soft and moist again

Food

How to make dry bread soft and moist again

By Audrey Masitsa

How to make protein powder for your kids at home

Food

How to make protein powder for your kids at home

By Esther Muchene

Ingredient of the week: Pumpkin

Food

Ingredient of the week: Pumpkin

By Wambui Kuria

Five foods that are good for hyperactive kids

Food

Five foods that are good for hyperactive kids

By Esther Muchene

Six ways to safely store expressed milk

Food

Six ways to safely store expressed milk

By Esther Muchene

Kitchen gadget: Slow cooker

Food

Kitchen gadget: Slow cooker

By Wambui Kuria

Foods you can eat past their expiration date

Food

Foods you can eat past their expiration date

By Audrey Masitsa

Eight creative ways to use your ice cube tray

Food

Eight creative ways to use your ice cube tray

By Rachel Murugi

Five creative ways to turn leftovers into meals

Food

Five creative ways to turn leftovers into meals

By Derrick Oluoch

The difference between a stew and a soup

Food

The difference between a stew and a soup

By Audrey Masitsa