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Digital Subscriptions >  Family & Home > Food & Cooking > PlantBased Magazine > Jan/Feb 2018

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PlantBased Magazine

(1 Customer Reviews)   |     Write Review 10 issues per year The ultimate resource for those who want to incorporate plant-based food into their diets, PlantBased is more than just recipes. Conceived as an encyclopaedia of vegan cookery and techniques, every issue is packed with information about the ingredients and equipment needed to take plant-based cooking to the next level.

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Issue Cover

PlantBased  |  Jan/Feb 2018  


First of all, a Happy New Year to you all and welcome to our bumper January/February issue.
I’ve got to confess, at the start of a new year, I often get caught up in the need to change things about my life. Usually, most of these resolutions don’t stick. However, I think I’m learning that the most vital part about trying to improve aspects of your life is to make those goals achievable and sustainable.
Working in an office can allow you to get incredibly lazy (who would have thought it!) so as a result I’m hoping to use the start of a new year to increase the amount of exercise I do. Our lunchtime walks in the beautiful woodland surrounding PBHQ have become some of the only exercise I get and increasing my fitness levels over the coming year is something I want to give more time to.
We’re kick-starting January with a magazine full of healthy recipes, that I hope you’ll love, to help with those of you looking to get over the Christmas indulgence and we’ve got some tips for sticking to a cleaner eating regime from Kristen Hong.
When you are looking for a night to treat yourself, though, our resident chef Katy has produced an amazing Chinese Banquet spread that is well worth making at home if you’re looking for a night in front of the TV with some comfort food.
Another of my recipe highlights this issue is the Pink Grapefruit and Basil sorbet — an intriguing combination that is so refreshing and the basil adds a subtle kick that I didn’t know I needed.
We were also really excited to have superstar London chef Chantelle Nicholson in the PlantBased Kitchen, bringing her menu of colourful and classy food to the kitchen. Chef Patron at London’s Tredwells, Chantelle’s food is visually stunning and delicious to eat.
We’d love to see all of your re-creations of our recipes, so send your photos to blake@primeimpact.co.uk or tag us on social media: @plantbasedmag.
Wishing you all a prosperous start to 2018, spring will be here before we know it!
The ultimate resource for those who want to incorporate plant-based food into their diets, PlantBased is more than just recipes.

Conceived as an encyclopaedia of vegan cookery and techniques, every issue is packed with information about the ingredients and equipment needed to take plant-based cooking to the next level.

With recipes that cater for budget meals through to the fine-dining experience, every issue informs, instructs, and demystifies each level of the vegan cookery spectrum.

It is the essential toolkit for any food enthusiast.

In partnership with vegan influencers, chefs, and organisations, PlantBased provides its readers with exclusive recipes as well as the most up to date nutritional information.

PLEASE NOTE! PlantBased is free to download and install and a free sample issue is available to download free. In app subscription purchases are available.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your device each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year

You'll receive 10 issues during a 1 year PlantBased magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
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However for iOS we recommend an iPad 2 (2nd gen)/iPhone 3 or better for performance and stability. Earlier models with lower processor and RAM specifications may experience slower page rendering and occasional app crashes which are outside of our control.
5
1 Customer Reviews
   Great magazine for recipes Reviewed Saturday, June 3, 2017
This is published by the same people as the Vegan Life magazine and has more of a focus on recipes and cookery. It's good if you want lots of recipes, although personally I prefer Vegan Life which has more of a focus on lifestyle.

Articles in this issue

Below is a selection of articles in PlantBased Jan/Feb 2018.

Welcome First of all, a Happy New Year to you all and welcome to our bumper January/February issue. I’ve got to confess, at the start of a new year, I often get caught up in the need to change things ...
News pages A round up of the latest plant based food, product news, and gadgets FLAXSEED MILK BRAND SET FOR BIG THINGS OOOMEGA is already hugely popular in the Netherlands. The brand produces a flax...
Hot products Our pick of the best on the plant based scene 1 1 There’s a new snack ready to take over your movie nights snuggled up on the sofa. Watch out popcorn, because this healthy brand is ready...
Top 5 Anti-aging foods Here are five foods to eat to give you healthier looking skin When you’re thinking about maintaining healthy-looking skin, there are the wellpublicised things that we should all think about, such as n...
Special Report, Soya Myths 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 th...
Fancy a Bite? Craving a food adventure beyond the kitchen? To save you having to ransack search engines for the best vegan restaurants, cafes, street food or quick bites around the UK, our Editor has tried and tas...
Issue Cover

PlantBased   |   Jan/Feb 2018   


First of all, a Happy New Year to you all and welcome to our bumper January/February issue.
I’ve got to confess, at the start of a new year, I often get caught up in the need to change things about my life. Usually, most of these resolutions don’t stick. However, I think I’m learning that the most vital part about trying to improve aspects of your life is to make those goals achievable and sustainable.
Working in an office can allow you to get incredibly lazy (who would have thought it!) so as a result I’m hoping to use the start of a new year to increase the amount of exercise I do. Our lunchtime walks in the beautiful woodland surrounding PBHQ have become some of the only exercise I get and increasing my fitness levels over the coming year is something I want to give more time to.
We’re kick-starting January with a magazine full of healthy recipes, that I hope you’ll love, to help with those of you looking to get over the Christmas indulgence and we’ve got some tips for sticking to a cleaner eating regime from Kristen Hong.
When you are looking for a night to treat yourself, though, our resident chef Katy has produced an amazing Chinese Banquet spread that is well worth making at home if you’re looking for a night in front of the TV with some comfort food.
Another of my recipe highlights this issue is the Pink Grapefruit and Basil sorbet — an intriguing combination that is so refreshing and the basil adds a subtle kick that I didn’t know I needed.
We were also really excited to have superstar London chef Chantelle Nicholson in the PlantBased Kitchen, bringing her menu of colourful and classy food to the kitchen. Chef Patron at London’s Tredwells, Chantelle’s food is visually stunning and delicious to eat.
We’d love to see all of your re-creations of our recipes, so send your photos to blake@primeimpact.co.uk or tag us on social media: @plantbasedmag.
Wishing you all a prosperous start to 2018, spring will be here before we know it!
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your door each month
  You'll never miss an issue
  You’re protected from price rises that may happen later in the year
  Money-back guarantee

You'll receive 10 issues during a 1 year PlantBased magazine print subscription.
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