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Digital Subscriptions > PlantBased > Sep-17 > LET’S COOK… at Made in Hackney

LET’S COOK… at Made in Hackney

THE SCHOOL

Made in Hackney might appear as your typical vegan cookery school; however, their story, ethos and the community they have built makes them extraordinary. With a strong belief that everyone should have access to healthy and affordable food that is good for one’s self and the planet, Made In Hackney founder Sarah Bentley has innovated an ecocommunity which is revolutionary (and liberating) for many.

As a non-profit organisation located in East London, Made in Hackney has taken on a fundamental role in teaching the local community (and beyond) ethical, environmental and sustainable ways to live in a population that is rapidly evolving. Incredibly, on top of that powerful concept, the company are also driven to educate individuals on how to tackle chronic ill health amongst those most vulnerable or disadvantaged in society by bringing people together and allowing them to support each other as a team with one vital ingredient — plant-based food.

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About PlantBased

First things first — I hope you’re having an incredible summer. Just because autumn is on the horizon don’t stop enjoying every moment that is left to enjoy the Great British outdoors. There’s something about the later part of summer that makes me want to gather my friends and family around a campfire to enjoy an array of toasted treats and fire roasted foods. Whether it’s at the beach or outside your back door, sitting beneath the stars as another summer day draws to an end can feel euphoric. Before long we will all be wrapped up in winter coats and wishing that we could relive those special summer moments. So to encourage you to set up camp, sing some of your favourite songs, toast some tempeh skewers and dig into some gooey s’mores we’ve a whole collection of recipes dedicated to cooking fireside. In this issue we’ve taken a closer look at the sweet potato and the multiple ways it is used in the kitchen beyond its original potato format. Don’t knock it, until you’ve tried. Trust me. In between all the sweet and indulgent treats (there’s a lot of them), we’ve also delved into the nutritional side of following a plant-based diet in a bid to highlight that the benefits of eating plants isn’t just to enhance the health of the planet — but us too. From an in-depth interview with The Plant Powered Personal Trainer (aka Adam Stansbury), to Food for Thought with Heather Mills and a one-on-one chat with the blogger Laura-Jane Koers about her latest cookbook — we want to transform negative connotations associated with vegan nutrition. Plus, we’ve dedicated this month’s Special Report to vegan pregnancy, whilst our Nutritionist’s Notebook explores the notorious super veg, avocado. Oh, and whilst we are on the topic of superfoods, we’ve put together an ultimate healthy and wholesome grain breakfast guide packed with ancient oat recipes (including chia). Enjoy the issue. And enjoy the last of the warm summer sun.
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