Sweet Chestnuts

Welcome

Welcome to our wonderful November issue. This month

News pages

Rounding up the latest plant-based food, health and product news

Breakfasts on the Go

3 DELICIOUS WAYS TO START THE DAY

Dr Greger

Debunking the myths around fibre and how much we need it

Energy Sustaining Foods

Eating properly is essential to having a healthy lifestyle

Ask the Experts

Got a question or quibble about plant-based diets? Send it to editor@plantbasedmag.com to get the answer from our experts.

Supermarket Finds

Found a great new product that you want to share? Email your favourite supermarket finds to editor@plantbasedmag.com

Out and About

Titanic Hotel, Stanley Dock, Regent Road, Liverpool

Hot Products

OUR PICK OF THE BEST ON THE PLANT-BASED SCENE

Plant Powered Planet

Dive into the depths of the land down-under

Essential Guide to Slow Cooking

WHY YOU SHOULD BE COOKING IN THE SLOW LANE

The V Word

Quashing vegan stigma with carnivore-convincing comfort food

Veg in Focus

First cultivated by the Romans, beetroot or ‘beet’

Health and Fitness

Maxim Leach’s top tips for wintertime exercise

Nutritionist’s Notebook

Millet, buckwheat and quinoa are all gluten-free and

Into the Wild

November marks the start of winter; the nights continue

Special Report: Beta-Carotene

Dr Justine Butler, Senior Researcher & Writer,

Reader’s Recipes

Made something from the magazine at home? Send your

Our Contributors

There are huge benefits to your health from eating a plant-based diet. Don’t just take our word for it though, we’ve got an impressive line-up of experts to give you all the facts about the advantages of plant-based living.

Loose Ends

MAKE THE MOST OF YOUR LEFTOVER INGREDIENTS WITH THESE RECIPE IDEAS

How to Pick Healthy Snacks

WHAT TO LOOK FOR WHEN CHOOSING YOUR NEXT MID-AFTERNOON NIBBLE

Make Food Magic

Add a mystical twist to your favourite dishes

The Veg You’ve Been Missing

Part of the brassica family, cavolo nero is closely

Winter Warmers

Comfort food recipes to b eat your winter blues

Ones to Watch from PlantBased Live

Hear from a few of the late st brands on the vegan scene

The All-Powerful Nutrient?

The truth about protein, where to source it and how much we really need

An Apple a Day: Colds and Flu

Dr Jenna Macciochi reveals the best natural ways to fight off colds and flu

Sara Kidd Talks Cake and Morals

ACTIVIST TURNED BAKING QUEEN, SARA KIDD, TALKS ETHICS, EDUCATION AND CRUELTY-FREE CAKES

Grow Your Own: Supercharge Your Soil

You’ve probably heard that when it comes to organic

Recipe of the Month

This soft, silky tart is an indulgent sweet treat.

Meals in Minutes

Breaking down the recipe minute by minute

Make Food Magic

This vibrant soup — named after the colorful Indonesian

Step By Step

This version of ‘pulled pork’ uses hearts of palm instead

Cavolo Nero

1 Heat the oil in a large frying pan and add the carrot

Comfort Foods

This soup is light, nourishing and restorative: comfort

Kids Cook Vegan

Tasty, cheesy and stuffed with veggies, these warming

Protein Power

It’s incredibly easy to ‘veganise’ many Japanese recipes

Whole Foods

This vibrant, healthy bowl is choc-a-bloc full of nutrients

Plant Powered Planet

These soft, sweet biscuits originating from Australia

SUBSCRIPTION OFFER

Subscribe to PlantBased this month for just ￡39.99 and receive a FREE Superfood Starter Pack worth ￡10.00

Sara Kidd Cakes

• 125ml (generous ½ cup) chickpea water (1-2 cans should

Slow Cooking

This light and fragrant curry is a complete meal in

Beetroot

Per kibbeh (63g) Calories 91, Fat 3.3g, Saturates 0.5g

Budget Meals

This salad is full of flavour and is great to serve

Gluten-Free Grains

This colourful and nutrient-rich filling for earthy

Best of the Rest

This quiche is easy to make and can be enjoyed hot