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PlantBased
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June 2019
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Plant to Plate
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4 MIN READ TIME
Plant to Plate
Roasted Chicory with Garlic, Lemon, Chilli and Pine Nuts
Serves:
4
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PlantBased
June 2019
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Other Articles in this Issue
PlantBased
Welcome
I’m super excited to introduce you to my first issue
Regulars
News pages
Rounding up the latest plant-based food, health and product news
Out and About
Planning a trip to the harbour-side city of Bristol? Make sure to stop off at one of these awesome veganfriendly restaurants
Hot Products
Our pick of the best on the plant-based scene
5 Umami Essentials
Umami is the fifth taste in the human palate. Though
Plant-Based Pioneer
The company that found a home for ugly fruit and veg
Essential Guide to Tempeh
Here’s why fermented soya should be your new staple
Make your own: Jamaican Spice Mix
It’s believed that jerk seasoning originated in Jamaica
Into the Wild: Pineapple Weed
THE INS AND OUTS OF PINEAPPLE WEED
Grow Your Own: Mushrooms
Simple tricks for growing mushrooms at home
Plant to Plate: Chicory
Grow a delicious range of chicory
An Apple a Day
Dr Ahmed talks hydration and health
Special Report: Heart Health
Juliet Gellatley, director of Viva! and nutritional therapist, explores how a vegan diet can help defeat heart disease
Carrots in Focus
Here’s why you should be eating more of these vibrant vegetables
Dr Greger: Messages You Need to Ignore
The messages you need to ignore to be truly healthy
Nutritionist’s Notebook: Berries
Know the facts about these small-but- mighty fruits
The V Word
A greener tomorrow
Features
Father’s Day Gift Guide
Stuck on what to buy for Father’s Day? Try these vegan pressies
Plan Your Perfect Workout
Plan your perfect workout
Simple Low-Impact Exercises
Tired of strenuous cardio? Try these low-impact exercises
Must-Have Protein Products
Refuel after a tough workout with these protein-rich products
Prep the Perfect Meal
Your step-by-step meal prep guide to optimal nutrition
Rachel Ama on Veganism
YouTube sensation Rachel Ama spills the beans on her vegan lifestyle
Travel: Vegan in Singapore
An Asian-inspired guide to the plant-based diet
Recipes
Best of the Rest
These mint creams have a firm texture due to the coconut
Recipe of the Month
Simply by marinating the tofu, it’s given a delicious
Have it Your Way
Tell us your favourite dish and we’ll veganise it
Umami Creations
Add a kick of flavour to any dish with this easy-to-make
Step by Step
This classic cake is an all-round crowd pleaser, and
English Breakfast
The paprika and maple syrup gives these simple baked
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Overnight Oats
For a minimal-effort breakfast, try overnight oats.
Gym Food
Bananas are a perfect pre or post-workout food as their
Essential Guide
The fresh flavours of the slaw cuts through the richness
Rachel Ama
Ackee is a fruit that you’ll see in a lot of Caribbean
Sponsored Recipe
This Mediterranean bowl is super filling due to the
Jamaican Spice
This Caribbean-inspired recipe has your Friday night
Into the Wild
Serve this delicious sorbet up on a summer evening
Kids Cook Vegan
Keep the kids busy by helping them make these tasty
On a Budget
Risotto is a cheap, easy-to-make and filling meal.
Carrots in Focus
Carrot adds a great natural sweetness and earthiness
Powerful Berries
French toast is classically made with eggs and milk
Vegan in Singapore
Bak Chor Mee is a street food in Singapore which translates
Reader’s Recipe
1 Warm the rapeseed oil in a large frying pan or wok
Cover Recipe
With high levels of protein and complex carbohydrates
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