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Find the complete article and many more in this issue of PlantBased - May 2018
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May 2018
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About PlantBased

Without tempting fate, I think spring is in full swing and that means that summer is just around the corner. Well, it’s taken its time hasn’t it. Every time we thought we’d finally made it over the final hurdle that winter had to throw at us, out of the shadows it came creeping, ready to surprise us with one final flurry of snow, gust of blistering wind and day of sub-zero temperatures. But it’s time to embrace the summer to come and nothing screams British summer more than bank holidays and picnics (okay, perhaps endless days of rain, but my fingers are firmly crossed that this year will come with sun too!). There’s something really fun about packing a picnic and being spontaneous about where you go and eat it. If you’re new to eating plant based food, or even if you’re not, thinking outside of the box to create sandwich concoctions that will please the whole family can elude the best of us. But, that doesn’t have to be the case anymore, as we’re ready to freshen up your picnic hampers with some of our favourite vegan sandwich classics. That’s not all we’ve got in store for you this month, either. We’re really excited that foraging expert James Wood will be starting his new monthly column, to help you step into the wild and forage until your heart’s content. Plus, the brilliant Sophia Forrester is also joining our growing list of experts to discuss all things herbal medicine. I’ve really enjoyed reading both pieces this month and look forward to continuing to feel inspired in the months to come. Don’t forget to have a go at making some of the recipes from this issue and send them in so I can feature some of you next month! It’s always a treat getting to hear from you. Send your best re-creations of our recipes to and look out for yourself in next month’s issue. Blake Roberts Editor

Other Articles in this Issue

Blake's Editors letter
Meet our PlantBased experts
Rounding up the latest plant based food, health and product news
Our pick of the best on the plant based scene
The foods proving that plants are packed with protein too
Our resident chef Katy is on hand to answer any of your plant based food-related questions. Got a question you want answering? Write to for the chance to get your question on these pages.
Craving a food adventure beyond the kitchen? To save you having to ransack search engines for the best vegan restaurants, cafes, street food or quick bites around the UK, our Editor has tried and tasted various plant based eateries to bring you this month’s hot spots.
Building healthy bones on a vegan diet
The inspiring cookery books that we think you should be adding to your collection
Dr. Michael Greger discusses the relationship between omega 3 from fish oils and health
Subscribe to PlantBased this month for just £39.99 and receive FREE Fit Delis ‘The Daily’ High Protein Superfood Shake worth £28.00
We came, we saw and we ate incredibly well in Warsaw
Pâté made from plants is delicious, here's everything you need to know
Powered by Plants
Asparagus — from the Greek word asparagos, meaning
Veronika Powell MSc, Viva! Health
Make the most of your leftover ingredients with these recipe ideas
Sure-fire ways to sort out your larder in time for summer
Plant based hacks for the perfect picnic
The war on food waste is underway and it’s not as difficult as you may think jump on board
The importance of nutrition education
80% Healthy 20% Wicked
Foraging for Nettles
Nip hay fever in the bud
Guiding you through each step of the process
Breaking down the recipe minute by minute
Picnic Recipe
Travel Recipe
Pâté Recipes
• 4–5 wild garlic leaves, plus flowers to garnish,
Wicked Healthy Recipe
Wicked Healthy Recipe
Wicked Healthy Recipe
Wicked Healthy Recipe
1 Add cookie ingredients to a food processor and mix
1 To make the crust, add the red pepper, flaxseed,
Fruit Recipes
The recipes you need when you want to indulge
Asparagus Recipes
Tomato Recipe
The best of the rest