Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 410+ of our top selling titles.
plus Unlimited access to 33000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $17.99 per month, unless cancelled.
Upgrade for $1.48
Then just $17.99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Subs Page


Purchase options below
Find the complete article and many more in this issue of PlantBased - September 2018
If you own the issue, Login to read the full article now.
Single Digital Issue
September 2018
This issue and other back issues are not included in a new PlantBased subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $ 3.92 per issue
6 Month Digital Subscription
Only $ 5.00 per issue
Monthly Digital Subscription
Only $ 6.99 per issue

View Issues

About PlantBased

This month’s issue is all about embracing the new term; sure it’s not January, so we can’t coin any pun-tastic New Year’s resolutions, but there’s never a bad time of year to make a change; whether that’s reinventing yourself, your diet or even just adopting a more positive outlook on life. September in itself brings with it a feeling of freshness; it marks the changing of season – the start of a sunny summer turning into a mild, golden autumn – while children of all ages will be heading back to school for the start of the academic year. And food wise: it’s all about lunch! We’ll be looking at the most scrumptious, yet simple recipes for your lunchbox, that’ll mean – whether it’s for school or work – you’ll be looking forward to lunch every day. Turn to page 34 for oodles of inspiration for your midday meal. Then we’ll be reinventing the wheel – well, ok, the cauliflower – with some inventive new takes on traditional recipes using this uniquely nutritious vegetable. And for the perfect healthy balance, we’re giving you a selection of tempting cheat-day meals, including my favourite mint choc-chip sandwich cookies (page 53), followed by our biggest health and fitness feature to date. See page 80, for fitness expert Maxim Leach’s top tips and tricks on HIIT workouts. And though most of our summer holidays will have been and gone, there’s no time like the present to start booking the next one! Turn to page 58 where we’ll guide you through the beautiful Comoros and explore its exciting vegan delicacies. For now, just grab an apron and get experimenting!

Other Articles in this Issue

This month’s issue is all about embracing the new term;
Rounding up the latest plant-based food, health and product news
Flapjacks are always a great idea to put in your child’s
Got a question or quibble about plant-based diets? Send it to to get the answer from our experts.
Found a great new product that you want to share? Email your favourite supermarket finds to
A tropical paradise o f vivacious vegan food
Could a plant-based lifestyle be the best therapy?
Dr. Greger discusses how a plant-based diet could trump the Alzheimer’s gene
Veronika Powell MSc, Viva!Health
Our top pick of places that cater for vegan children
Everything about vitamin E and why we need it
Made something from the magazine at home? Send your photos to or upload to Instagram with #PBCreations for the chance to be featured in the magazine next month.
There are huge benefits to your health from eating a plant-based diet. Don’t just take our word for it though, we’ve got an impressive line-up of experts to give you all the facts about the advantages of plant-based living.
Make the most of your leftover ingredients with these recipe ideas
Beetroot, Feta and Thyme Tart
Breaking down the recipe minute by minute
• 2 x 425g tins black or brown lentils, drained and
Crisp puff pastry with an oozing, cheesy filling and
This vitamin packed lunch celebrates all things green
Getting your kids to eat a healthy, balanced lunch
A plant-based twist on a retro classic; this dish will
Traditionally made with beef, this heady, aromatic
An awesome alternative to everyone’s favourite chocolate
A valuable staple, this sauce can be used as is, for
Crispy, spicy cauliflower and cool, creamy avocado
This warming and gently spiced dish of rice and veggies
Sticky, sweet and aromatic mushrooms replace the duck
1 Throw all ingredients for the ‘mozzarella’ into a
Jackie Sobon discusses her journey to veganism, her adoration for baking and her new ‘on the go’ cookbook
Ditch the soggy sandwiches and try a delicious and nutritious vegan packed lunch
Free of sugar and gluten, but packed with natural electrolytes
Indie Bay’s Easy Cheesy and Smokin’ BBQ flavour pretzel
Gemma Hurditch, naturopath at the College of Naturopathic Medicine, gives her top tips
3 simple steps to transition your family to a whole foods, plant-based diet
We step behind the scenes with cookery show host, Mario Fabbri, to talk cooking, veganism and the small steps that can ‘change the world’
Fitness guru Maxim Leach tells us why HIIT workouts are the way forward
We spoke to Rachel from The Vurger Co to discuss the
Sprouting in Style