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Digital Subscriptions > PlantBased > Sep-17 > The Rawtarian road

The Rawtarian road

Blogger, Laura-Jane Koers reveals how adapting to healthful plant-based nutrition is fundamental to feeling at home in your own skin

Fed up of complicated recipes because they require a fussy technique or an endless list of ingredients? Fear opting for a vegan cookbook no more. Thanks to blogger, food writer and podcaster Laura-Jane Koers (aka The Rawtarian) you can reap all the benefits of vegan whole food cooking without setting up camp in the kitchen all day, or night. With a passion for easy plantbased food that’s not only good for the planet, but human health, Laura-Jane has curated a cookbook dedicated to teaching us how to cook delicious and nutritious vegan recipes with 10 ingredients or less. From courgette mcnuggets to protein-packed burgers, chocolate doughnut holes and silky watermelon juice — Laura-Jane takes junk food and transforms it into a healthy plant-based creation. Below, we spoke to The Rawitarian to discover how ditching instant food and sparing only 10 minutes to make healthy dishes can revitalise energy levels, nourish skin and set you up for a whole new vibrant lease of life.

Congratulations on your new book. You’ve created a really vibrant and healthenhancing collection of recipes, full of tasty and nutritious cooking inspiration. Is this something that took a lot work or did you find it second nature given your experience as a raw vegan cook…

Thank you! Having had my recipe blog since 2009, both writing and recipe development (or recipe simplification, as I like to think of it!) have always come naturally to me. But I am a writer first and a reluctant photographer second. I wanted to do my own photography because I was excited about the creative challenge and having control, but cooking, styling, and photographing the recipes on my own was challenging and at times frustrating. Also, creating a real book felt intimidating, but I tried to approach the project with lightness and fun. Also, it was different thinking about the book in terms of a cohesive collection of recipes and photographs, rather than the one-offs that a blog can be.

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About PlantBased

First things first — I hope you’re having an incredible summer. Just because autumn is on the horizon don’t stop enjoying every moment that is left to enjoy the Great British outdoors. There’s something about the later part of summer that makes me want to gather my friends and family around a campfire to enjoy an array of toasted treats and fire roasted foods. Whether it’s at the beach or outside your back door, sitting beneath the stars as another summer day draws to an end can feel euphoric. Before long we will all be wrapped up in winter coats and wishing that we could relive those special summer moments. So to encourage you to set up camp, sing some of your favourite songs, toast some tempeh skewers and dig into some gooey s’mores we’ve a whole collection of recipes dedicated to cooking fireside. In this issue we’ve taken a closer look at the sweet potato and the multiple ways it is used in the kitchen beyond its original potato format. Don’t knock it, until you’ve tried. Trust me. In between all the sweet and indulgent treats (there’s a lot of them), we’ve also delved into the nutritional side of following a plant-based diet in a bid to highlight that the benefits of eating plants isn’t just to enhance the health of the planet — but us too. From an in-depth interview with The Plant Powered Personal Trainer (aka Adam Stansbury), to Food for Thought with Heather Mills and a one-on-one chat with the blogger Laura-Jane Koers about her latest cookbook — we want to transform negative connotations associated with vegan nutrition. Plus, we’ve dedicated this month’s Special Report to vegan pregnancy, whilst our Nutritionist’s Notebook explores the notorious super veg, avocado. Oh, and whilst we are on the topic of superfoods, we’ve put together an ultimate healthy and wholesome grain breakfast guide packed with ancient oat recipes (including chia). Enjoy the issue. And enjoy the last of the warm summer sun.
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