Plant Based Made Easy BREAKFAST

Welcome

As we move onto Issue 2 of PlantBased, we have enjoyed

PlantBased News

A round up of the latest plant based food, product news, and gadgets

Hot PRODUCTS

OUR PICK OF THE BEST ON THE PLANT BASED SCENE

WHAT THE HEALTH

Here are five things claimed in Kip Andersen’s latest documentary, which is causing quite a stir

ASK THE Chef

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 Chef@plantbasedmag.com for the chance to get your question on these pages.

Fancy a bite?

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.

Vegan in Texas

Robin Raven explores the Highland Lakes area of Texas

Weekday Warmers

Make these delicious meals when you return to a warm house after work

THE V WORD

Heather Mills discusses the difficulties that can occur when transitioning to a plant based diet

ESSENTIAL GUIDE TO SOUP

Tips and ideas to keep you warm as the weather gets colder

NUTRITIONIST’S NOTEBOOK: BREAD

Some of us worship bread, some limit their intake and

Loose Ends

Make the most of your leftover ingredients with these recipe ideas

In Conversation with… Tammy Fry

Businesswoman turned blogger, Tammy Fry, cooks up a treat in our PlantBased Kitchen as we speak to her about all things plant based

The 3 vitamins that may help prevent brain loss

Dr. Michael Greger explains the role of a plant based diet in relation to health

GO NUTS FOR SELENIUM

It is the 200th anniversary of the discovery of selenium – an element vital for health so long as you don’t overdo it

TROWEL AND ERROR

Keep your veg addiction sustainable by re-growing your leftovers

SUBSCRIPTION OFFER

Subscribe to PlantBased this month for just £33.50 and receive a FREE 210g packet of Linwoods Hemp Protein+ worth £9.99*

Salt of the Earth

A guide to the most common salts found on our supermarket shelves

TABLE MANNERS

Ramoan Gunter discusses the difficulties with eating plant based around family

MATCHA

1 Blend the milk, agave, vanilla, and matcha together

MEALS IN MINUTES

When you’re strapped for time — give these recipes a try

Winter Salads

Recipes to prove that salad isn’t just for summer

RAW FOOD KITCHEN

2 Using a food processor or high-speed blender, blend

MAC ‘N’ CHELSEA

Reality TV star, Lucy Watson, reveals why she’s releasing her very own plant based cookbook

Freezey Peasy

Some foods can be frozen and others don’t preserve quite as well. Here are our six favourite things for saving in the freezer…

Cheat Days

The recipes you need when you want to indulge

SIXTY ‘SNIPS

We look at the world of possibilities when cooking with parsnip

DON’T PASS ON PARSNIPS

Alessandra Felice considers the health benefits of a parsnip-heavy diet

BUT WHAT CAN I MAKE WITH PARSNIPS?

Need some parsnip inspiration? Here are some fun ideas for using them up

LET’S COOK… at CNM (College of Naturapathic Medicine)

This month, we head to the College of Naturopathic

SWEET .Vs. SAVOURY

1 Mix all the ingredients for the dressing together

Flavoured Salts

Use 6 parts flaky sea salt to 1 part freshly grated

Delicious Desserts

• 450g (2 cups) dairy-free butter, plus extra for greasing

CREAMY MUSHROOM LINGUINE

• 400g (4 cups) chesnut mushrooms, thickly sliced (button