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Grow Your Own

The days of simply sowing a few rows of lettuces in the spring and summer are long gone. There is a huge array of quickgrow plants available now that produce leaves of many different shapes, sizes, colours, flavours and textures. Many can still be grown as individual plants and harvested as a whole, but increasingly more are grown as cut-and-comeagain crops, or harvested as baby leaves (also known as micro leaves). If you are feeding just one or two people you may find you become selfsufficient for salad leaves simply by sowing a seed tray or two of mixed leaves every couple of weeks throughout the year.


Salad leaves are quick and easy to grow, and you can harvest as much as you need for your meal just minutes before eating – resulting in a far fresher, healthier and more environmentally-friendly salad than you’d find at the supermarket. If you cannot harvest immediately before preparing your meal, for example if you have an allotment which you only visit once or twice a week, pack the leaves in a plastic bag, keep them out of the sun, and place in the fridge as soon as possible. If they look wilted, refresh the leaves in cold water.

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About PlantBased

Welcome to our awesome April issue. As well as bringing blue skies, springtime flowers and the smell of freshly-cut grass, April also brings with it my birthday. Now, I’m sure when you picked up this copy of PlantBased from the supermarket mag stand, or off your front door mat, you expected to read more about food, fitness and vegan icons, than about me reaching the ripe old age of 24. That’s an understandable expectation, and yet, here we are. But, roll with me on this – there’s a point. Birthdays are catalysts for ‘big thoughts’, for contemplating life’s larger issues, the choices you’ve made over the last year, and what you hope to achieve next – a bit like New Year’s Eve, but with more cake. In this last year, I’ve transitioned to a vegan lifestyle. It has completely altered my viewpoint on so many factors in life, as I believe it does for most new vegans. We become more educated on the topics of health and environment, but, unfortunately, also become more aware of the horrendous suffering that goes on in the world – especially in consideration to our animal friends (I once thought that it must have been a vegan who coined the phrase ‘ignorance is bliss’; it was actually Thomas Gray). But it’s nice to know that in one full year of veganism, you, I, or any vegan, could have saved 401,500 gallons of water, 10,950 square foot of forest and 365 animals' lives. So the point is: don’t give up! Strive to do as much as you can, and take time to reflect and ask yourself: ‘what more can I do to help?’. Also this issue, we’re dipping our toes into the tropical pool that is Asian cuisine. Turn to page 40 to try our delicious plant-based Asian recipes. And if you’re focussing on another celebration this month i.e. Easter (don’t worry, I won’t take offence) then check out page 16 for our chocolate bundt cake recipe – it’s the perfect teatime treat for the big day. Have an egg-cellent vegan Easter!

Other Articles in this Issue

Welcome to our awesome April issue. As well as bringing
Rounding up the latest plant-based food, health and
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 inds to
Herbs are a great way to season any dish, thanks to
A healthy diet is important, but there’s no reason not to indulge from time to time. Why not treat yourself to a trip to one of these vegan fast food restaurants?
It has been my dream for decades, that one day every
Everything you need to know to create beautiful bakes
Breathe easy: how to handle hay fever, asthma and eczema
Living plant-based in Austria’s illustrious capital
Surprisingly, Jerusalem artichokes are actually related
Dr Greger explains why we need more than just kale to keep healthy
With a myriad of plant milks on offer, it’s time to
How to grow super-speedy crops
April is a month that is well and truly sandwiched
What to eat when you exercise
There are huge benefits to your health from eating
Make the most of your leftover ingredients with these recipe ideas
5 plant-based popcorns you have to try
Meet the mind behind philanthropic vegan restaurant, Café Van Gogh
Could walking be the simplest way to improve your health?
Discover the cuisine of this extraordinary continent
Jean-Philippe Cyr aka The Buddhist Chef talks morals, mantras and simple cooking
Vlogger, blogger and vegan foodie Liv B shares her tips for living as a low-cost vegan
Our 5 favourite refined-sugar-free treats
12 issues £45.00* (Save over 25%) one off payment payable
Delicious dairy-free alternatives that don’t cost the earth
This bundt cake is the perfect Easter treat – a light
Kletiko is traditionally a slow-roasted lamb dish,
Breaking down the recipe minute by minute
This white sauce can be used as it is, as a béchamel
Pho is a traditional Vietnamese noodle soup, which
This soda bread is low in fat, gluten-free and high
Bordering the Atlantic and Mediterranean sea, Morocco
This is the recipe I think all new vegans should start
These mini frittatas are super easy to make. You can
This moussaka is a great gluten-free meal, and is packed
Making takeout recipes at home is something I love
Goulash is a paprika-flavoured stew, which originates
Jerusalem artichokes are a good source of fibre and
These three tasty plant-based milks offer a variation
This ultra-simple recipe brings out the best of wild
These bundles make a great starter for a dinner party
1 Once you’ve cooked the rice according the basic rice
Send your recipe to to have