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Digital Subscriptions > PlantBased > June 2019 > Carrots in Focus

Carrots in Focus

Here’s why you should be eating more of these vibrant vegetables

Getting to the root of it

Carrots are seen as the ‘chorus line vegetable’ of the kitchen – never the star of the show, but always featured on the sidelines. We’re used to slicing and steaming this everyday root, or cutting it into batons and dipping it into houmous, but is this really the extent of their use? No! It’s time to give carrots their own spotlight, and explore the full potential of these super nutritious veggies.

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About PlantBased

I’m super excited to introduce you to my first issue of PlantBased magazine! To kick things off, I wanted to combine two of my favourite things: veganism and fitness. Exercise is somewhat like Marmite – you either love it, or hate it – but we’ve rounded up a variety of tips, tricks and activities that will get you excited about lacing up your trainers and venturing into the great outdoors. As a vegan, how many times have you been asked about your protein intake? It’s a common misconception that plant-based diets lack this vital nutrient, but we’ve debunked this myth, by filling this issue with a host of protein-packed recipes, perfect for post or pre-workout meals. Head to page 35 to find the Tofu Skewers with Mexican Rice and Roasted Sweet Potato – they’re my favourite! Here at PB HQ, we love a challenge. So, send us your favourite recipe that you can’t seem to veganise correctly and we’ll give it a plant-based twist. This month, we made a Mushroom Reuben (find it on page 15) which is a classic American sandwich, traditionally made with corned beef. We may be biased, but we think our recipe is 100 times better than the original. We also caught up with YouTube star Rachel Ama, who gave us an insight to why she became vegan and how it’s changed her life. She’s also shared three delicious recipes from her new cookbook Vegan Eats. To see what Rachel had to say, turn to page 50. Enjoy the issue.