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The Type Two Diabetes Debate

Explains the role of a plant based diet in relation to health

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Find the complete article and many more in this issue of PlantBased - October-17
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About PlantBased

Welcome to the first ever issue of PlantBased magazine! The times are changing and this is perhaps the most exciting time for the vegan movement that we’ve ever seen. You may be questioning why it is, therefore, that the title of this magazine has changed from Cook Vegan to PlantBased. Everything in this magazine is still vegan and we only want to expand and improve upon the content that you’re used to. However, we believe that if we are to make veganism more accessible for all, it is important that everybody feels a part of it; under our new title we feel we can encourage even more people to embrace a plant based lifestyle. Everybody eats plants. The tricky thing can be convincing people that they needn’t eat anything other than plants. With over 75 plant based recipes and ideas, we think we have the magazine that can prove to anybody that plant based eating is delicious and exciting! The food revolution is only just beginning — I hope you will join us and I look forward to being a part of this revolution together.

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Other Articles in this Issue

Cook Vegan
The times are changing and this is perhaps the most
A round up of the latest plant based food, product news, and gadgets
Two more well-recognised celebrities have decided to
In news that will excite ice cream lovers far and wide
This time two years ago, US chain ‘by CHLOE’ had only
Yorkshire-based newbie to the free-from market, Bite
As more and more plant based eateries pop up around
Vegfest UK is set to return to London this October
Looking to get round the recent ruling that non-dairy
Eat Real, who produce snacks with up to 48 per cent
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.
It’s time to dig out that terrifying costume because
Jacqueline Meldrum inspires you to make the most of
Make the most of your leftover ingredients with these recipe ideas
Christmas cooking just got so much easier — the Linda
Manchester: home to two Premier League football teams
The key to producing great recipes and thus great food
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.
Here are our top five reasons eating plants can lead to a happier, healthier life
Cookbook author Ilene Godofsky Moreno reveals how colourful plant based cooking doesn’t need to be complicated
Vitamin C is so familiar we don’t pay much attention
When you’re strapped for time — give these recipes a try
Explains the role of a plant based diet in relation
Subscribe today for just £33.50 and receive a FREE 200g Bio-Synergy Matcha Green Tea Powder worth £24.99!*
• 1 x 400g block extra firm tofu, drained well and
PLANT POWERED PLANET — the ultimate guide to travelling whilst plant based
• 125g (1¼ cups) plain flour, seasoned well with salt
It’s time to add some spice to your kitchen with our delicious curry recipes
The businesswoman, athlete and media personality speaks about her 25 years of being plant based
The age-old process is gaining in popularity once again
When Stephanie Jeffs first started up Explore Raw as
For chocolate lovers, every month of the year is chocolate
Superfood-containing chocolate truffles may not sound
Let’s face it. We all try to eat well every day of
•You will also need an 8in spring form tin, lightly
It’s time to tackle this versatile and tasty green
A pinch of turmeric can go a long way
Plant Based speaks to Dr Joel Kahn about what 40 years of plant based eating has done for him
Pumpkin, squashes & co.
By Michelle Schoffro Cook, author of The Cultured Cook