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Digital Subscriptions > PlantBased > Nov-17 > ASK THE Chef

ASK THE Chef

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.

Q HOW CAN I INCORPORATE MORE NUTS AND SEEDS INTO MY MEALS?

A Nuts and seeds make up an important part of any diet, but particularly a plant based one. They are an excellent source of healthy fats and amino acids, as well as being delicious and extremely versatile.

Including more seeds and nuts in your diet can be as simple or inventive as you like; from sprinkling over salads and porridge, to making your own seed and nut butters and dressings. Adding nuts to stir fries and curries, or mixed seeds to a basic flapjack recipe are two easy and family friendly ways to boost your intake. Also, having a small pack of nuts or seeds in your bag or in your car can be extremely handy for on-the go snacking when vegan options can be limited or hard to find. And let’s not forget good old peanut butter on toast for breakfast or a snack!

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About PlantBased

As we move onto Issue 2 of PlantBased, we have enjoyed receiving such amazing feedback from the first issue. The positivity surrounding the launch was infectious and we’ve particularly loved hearing from excited people who had never considered plant based eating before picking up the mag, but are now joining the food revolution as a result of reading it. November means winter is officially on its way. In the office at PBHQ that means our tea and coffee habit has been taken up a notch (though, if I’m honest, we’ve barely stopped all summer anyway) and it also means that I have now got an excuse to dig out my much-loved and rapidly growing collection of jumpers to keep me warm as the temperature drops. The chillier weather calls for warming and hearty meals and this issue shouldn’t disappoint. We have our Essential Guide to soul-satisfying soups [page 54] including the delicious and striking beetroot soup you will have noticed on the cover, plus we show that salad can be for winter too, with our Winter Salads recipe section [from page 30]. This month, we were also really thrilled to have Tammy Fry (of the Fry’s meat-free meat fame) in our PlantBased Kitchen cooking up a Thai Green treat. Travelling from Australia, Tammy only had time to stay for the morning, but I could have spoken to her for hours — the achievements she’s accomplished and the passion she shows for turning the whole world plant based really struck a chord and I spent the rest of the day feeling extremely inspired. Have a fantastic November and we will see you next month for a Christmas issue that you won’t want to miss out on.
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