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Find the complete article and many more in this issue of PlantBased - Jan/Feb 2018
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About PlantBased

First of all, a Happy New Year to you all and welcome to our bumper January/February issue. I’ve got to confess, at the start of a new year, I often get caught up in the need to change things about my life. Usually, most of these resolutions don’t stick. However, I think I’m learning that the most vital part about trying to improve aspects of your life is to make those goals achievable and sustainable. Working in an office can allow you to get incredibly lazy (who would have thought it!) so as a result I’m hoping to use the start of a new year to increase the amount of exercise I do. Our lunchtime walks in the beautiful woodland surrounding PBHQ have become some of the only exercise I get and increasing my fitness levels over the coming year is something I want to give more time to. We’re kick-starting January with a magazine full of healthy recipes, that I hope you’ll love, to help with those of you looking to get over the Christmas indulgence and we’ve got some tips for sticking to a cleaner eating regime from Kristen Hong. When you are looking for a night to treat yourself, though, our resident chef Katy has produced an amazing Chinese Banquet spread that is well worth making at home if you’re looking for a night in front of the TV with some comfort food. Another of my recipe highlights this issue is the Pink Grapefruit and Basil sorbet — an intriguing combination that is so refreshing and the basil adds a subtle kick that I didn’t know I needed. We were also really excited to have superstar London chef Chantelle Nicholson in the PlantBased Kitchen, bringing her menu of colourful and classy food to the kitchen. Chef Patron at London’s Tredwells, Chantelle’s food is visually stunning and delicious to eat. We’d love to see all of your re-creations of our recipes, so send your photos to blake@primeimpact.co.uk or tag us on social media: @plantbasedmag. Wishing you all a prosperous start to 2018, spring will be here before we know it!

Other Articles in this Issue


PlantBased
First of all, a Happy New Year to you all and welcome
Regulars
A round up of the latest plant based food, product news, and gadgets
Our pick of the best on the plant based scene
Here are five foods to eat to give you healthier looking skin
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.
Craving a food adventure beyond the kitchen? To save
Revealing the truth to claims surrounding soya consumption
Subscribe to PlantBased this month for just £33.50 and receive a FREE pot of Myprotein’s Vegan Omega 3 softgels worth £16.99.
Iceland is without doubt one of the most magical places
It can be daunting when making the transition to a
The New Year’s resolutions you can actually stick to…
Learn to make homemade cheese with ease with these fundamental tips
Leiths School of Food and Wine is one of the most famous
Oats are, quite simply, amazing. This humble grain
Make the most of your leftover ingredients with these recipes
Features
Restaurant chains are reacting to the growing demand for plant based food. Here are some of our favourite places to eat out.
Dr. Michael Greger explains the role of a plant based diet in relation to health
Hello Nutritarian’s Kristen Hong considers some simple ways you can cleanse your diet
The caffeine hit with a difference
Leeds Rhinos rugby star speaks about his plant powered performances
Expect great health benefits from this bitter but colourful fruit
Olivia Stephenson reports on what it’s like to work a typical day on Bristol-based food van The Spotless Leopard
Recipes
1 Place all the ingredients into a blender and blend
When you're strapped for time - give these recipes a try
New Zealand-born Chantelle Nicholson initially trained
2 Reserve a little sprig of blackcurrants or one or
1 Start by filling the bottom of the coconut bowls
• 2 green onions, white and green parts, finely sliced
1 Firstly, preheat the oven to 150°C (Gas Mark 2, 300°F)
• 1x 400g tin butter beans, including the water from
Recipe inspired by our travel piece. This month we looked at Iceland
Recipe inspired by our Plant Based Made Easy article, this month we looked at Dinner
Convenient meals to make during busy weekdays
Don’t feel like butchering a fresh pineapple? Hit the
• 850ml (3½ cups) vegetable broth, purchased or homemade
• 450g 1 (1lb) packet firm tofu, squeezed to remove
Step by step guide on how to make vegetable pasta
Recipes inspired by this months Essential Guide
1 Put everything in your food processor and process
• 50g (½ cup) fresh blueberries (frozen will work if
Recipes that only requires one cooking pot
• 2 bunches (4 cups) kale, stems removed and reserved
• 50g (½ cup) ground raw pumpkin seeds, pistachios
• 2 chia eggs (2 tbsp chia seeds blended and mixed
• 400ml (1 ¾ cups) unsweetened • 1 scoop Pea &
CHINESE BANQUET CHEAT DAYS’ SPECIAL
• 3 oranges (preferably a mixed variety like blood
1 For the filling, halve and peel the onions, then
1 In a large mixing bowl, stir together all of the