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34 MIN READ TIME

Special Report: Honey

Vegans don’t eat honey, but some fear they might be missing out on a magical elixir that can prevent, treat and cure all manner of ailments. So how much is true and how much is hype?

Producing honey is hard work; a bee makes just a twelfth of a teaspoon in her lifetime. Female worker bees collect nectar from flowers, transfer it to hive bees who ingest and regurgitate it repeatedly, adding enzymes to break down the sugar it contains. So honey is really bee vomit! Once it’s made, honey is left to dry in the honeycomb and sealed in with beeswax as a food supply for the winter. When honey is taken by people, bees are fed syrup made with sugar and water – hardly a fair swap!

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About PlantBased

The evenings are drawing in, the leaves are starting to turn, and there’s a noticeable nip in the air. It can only mean one thing – autumn is arriving. We love the advent of a new season here at PlantBased, because it means we can get fresh inspiration for our cooking. From new fruit and veg that’s in season, to hearty, filling food, perfect for warming our bellies, we love it all! This month, we’re sharing some midweek time-savers that can either be popped in the slow cooker before you head out, or cooked up in a single pot to save on the washing up. We predict the Mushroom and Ale Stew (p28) will become a true autumn favourite! We’re also turning our attention to food waste, with some tips to reduce your food footprint, and some recipes that will use up every last scrap of food in the kitchen. It’s the spookiest month of the year, so we couldn’t let Halloween pass by without a few ghoulish recipes – perfect for parties whether you’re a big kid or a little one. Our Brain Cupcakes (p81) are sure to raise a few eyebrows! And we’ve got Midweek Favourites, Soups and Desserts to round out the recipe selection this month; look no further for all the kitchen inspiration you need. Enjoy the issue!