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Digital Subscriptions > PlantBased > Jun-17 > Cook Vegan News

Cook Vegan News

A round up of the latest vegan food, product news, and gadgets

Pukka’s new matcha-making heaven range

Pukka Tea has decided to take action against those of us who are afraid of turning their brew habits green. May we introduce you to Pukka’s new Herb Green collection full of five award-winning flavours; Matcha Green, Ginseng Matcha Green, Mint Matcha Green, Supreme Matcha Green and the newly launched blend, Wonder Berry Green.

Using only organic herbs that have been naturally and fairly sourced for the tea means Pukka provides a formula that has zero artificial flavourings and just a whole lot of pure antioxidant-dense goodness. Sebastian Pole, Pukka’s master herbsmith and co-founder explains: “Fruits and herbs contain a vibrant presence of the life-force which is reflected in the colourful smell, taste, look and feel of the ingredients.” He adds: “Our green teas are made using 100 per cent natural ingredients, meaning they taste great but also do well too.” Go on, join the Matcha madness. Pukka Herb Green Collection, £2.99,

The new superfood latte on the barista’s block

Step aside turmeric and beetroot lattes. The latest health enhancing coffee collab has just landed in our cups and it goes by the name of ‘Charcoal’. (Yes. We are talking about the same product that fires up your vegan BBQ for that beloved chargrilled taste every summer). Because, believe it or not, according to some, charcoal is just as beneficial to health as it is satisfying to your taste buds.

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About PlantBased

First things first- hello! You may have realised I’m not the usual name or face that occupies this page, but rest assured you are in the hands of an extremely passionate plant-based foodie. I’m super excited to be joining Cook Vegan as Editor. After crossing paths with the title at WH Smiths whilst being stranded at a cold and snowy London Liverpool Street Station one January evening earlier this year- I instantly admired how the publication is simply dedicated to GOOD vegan food. And as I join the Cook Vegan team, this is something I’m driven to continue doing for you all. With so many amazing vegan chefs, bloggers, street food, recipes, health foods, cookbooks and communities out there- I can’t wait to bring you the best new (and old) ways to fuel your body, mind and soul with plant-based foods. With this in mind, there is something undeniably therapeutic about creating your own delicious food. For this issue, we've put together some features that we think will inspire you in the kitchen. For me, growing up in a small seaside town meant the dawn of British summertime often involved many breezy brisk beachside walks– salty air, gentle lapping waves, and of course fish and chips. Being vegan doesn’t mean missing out on this traditional dish – as our delicious cover photo shows! Turn to our Essential Guide and recipe to fully discover how to create this classic yourself. Whatever type of food you fancy cooking, we have you covered, from lighter bites through to family meals and delicious drinks. Fancy something tasty for after your meal? Our Cook Like a Pro feature teaches you how to veganise icing so you can decorate your cakes like a baker. If you are looking for inspiration, just turn to our interview with blogger, writer, recipe developer and food stylist Melissa Haithcock. She's extremely passionate about nutritious plant-based food and has some delicious recipes for you.

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