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PlantBased
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July 2019
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Essential Guide to Pickling
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27 MIN READ TIME
Essential Guide to Pickling
Pickled Aniseed Carrots Ribbons
•1
carrot
, peeled into ribbons
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PlantBased
July 2019
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Other Articles in this Issue
PlantBased
Welcome
July is undoubtedly the best month of the year; summer
Subscription Beneits
DELIVERY INCLUDED direct to your door (or download
Regulars
News pages
Rounding up the latest plant-based food, health and product news
Step Inside
Indulge in mouth-watering food and delicious cocktails
5 Foods to Protect Your Skin
Keep your skin happy and healthy throughout the summer
7 Ways to Eat More Fruit and Veg
Struggling to get your five-a-day? We’ve got you covered with these simple steps
Essential Guide to Pickling
Preserving your favourite fruit and veg has never been easier
Make Your Own: Herbes de Provence
Looking for a new seasoning to give your home cooked
Into the Wild
HOW TO FIND ‘CHICKEN OF THE WOODs’ MUSHROOMS
Grow Your Own Nuts
Know the nut varieties to grow in your garden
Plant to Plate: Radishes
July is often one of the hottest months of the year
Samphire in Focus
Experiment with this salty veg
Features
A Simple Summer Workout
Staying it doesn’t mean you have to miss out on time spent in the sun
The Summer Survival Guide
The tips every vegan needs to know before enjoying the sun
A Long Hot Summer
Explore the best plant-based cities the world has to offer
Plant-Based Pioneer
It just 12-years-old, Genesis Butler is one of the
Veganise Your BBQ
All you need to pull off a plant-based BBQ
Tropical Sun
Tropical Sun Jerk Seasoning gives this seitan a great
Summer Sizzlers
Save room for these delicious BBQ products
Keeping it Natural
A raw diet does what it says on the tin, but why is it good for us?
Interview: Toni Okamoto
Veganism doesn’t have to break the bank
An Apple a Day: Hangovers
Kick hangovers to the curb with a little help from Kate O’Brien
Special Report: B12
Dr Justine Butler from Viva! Health debunks the myths surrounding this vital vitamin
Dr Greger: White vs Brown Rice
Dr Greger investigates whether it really matters which grain you have for dinner
Nutritionist’s Notebook: Processed Foods
Veronika Powell from Viva! Health talks us through what should stay and what should go
Vegan in Cyprus
Explore the plantbased options this Mediterranean paradise has to offer
Recipes
Recipe of the Month
This mousse cake is a great summer dessert; the fresh
Hot Products
Our pick of the best on the plant-based scene
Step by Step
Kimchi is an important staple in Korean cuisine and
Asparagus and Pesto Filo Tart with Shaved Kohlrabi Salad
Asparagus and Pesto Filo Tart with Shaved Kohlrabi
Raw Foods
The umami flavours in the simple broth combined with
Coconut Curry Soup
Every ingredient in this curry soup is interchangeable.
Herbes de Provence
The tofu and gram flour act as a great replacement
Plant to Plate
This remoulade has a creamy dressing with a nice crunch.
Kids Cook Vegan
Per serving (191g) Calories 458, Fat 6.9g, Saturates
Special Report
Due to the Marmite and nutritional yeast in this cheese
Budget Meals
Farinata is a delicious pancake which originated in
Samphire in Focus
Sweet Potato Gnocchi with Samphire and Lemon, Chilli
Vegan in Cyprus
This salad combines the flavours of a Cypriot grain
Have it Your Way
Tell us your favourite dish and we’ll veganise it
Best of the Rest
Enjoy these delicious drinks for an energising boost
Reader’s Recipe
Fresh, vibrant and packed with nutrients and a dressing
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