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CALIFORNIA WALNUT DRINK

SF OF

Makes: 700ml

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This article is from...


View Issues
PlantBased
Mar-18
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Other Articles in this Issue


PlantBased
As we march into March — spring is just around the
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.
REGULARS
A round up of the latest plant based food, product news, and gadgets
OUR PICK OF THE BEST ON THE PLANT BASED SCENE
Here are five foods to help you get a better night’s sleep
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 these pages.
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 tasted various plant based eateries to bring you this month’s hot spots.
You can’t have one without the other
It may not be the healthiest of states to be vegan in, but as Nick Abell finds, it tastes pretty great
MOTHER’S DAY AND WHAT IT MEANS TO ME
KEEN TO CONQUER QUINOA? TRY THESE TRUSTY TECHNIQUES
BUT WHAT CAN I DO WITH PURPLE SPROUTING BROCCOLI?
Veronika Powell MSc, Viva!Health
Make the most of your leftover ingredients with these recipe ideas
FEATURES
Professional dancer Kristina Rihanoff reveals all about her sudden change to a plant based diet, life after Strictly and her favourite Russian dish made vegan
Dr. Michael Greger explains the role of a plant based diet in relation to health
What are the benefits to eating local, seasonal produce?
Vegan royalty Chloe Coscarelli is back with a brand new cookbook
THIS BIRMINGHAM-BASED PERSONAL TRAINER SHARES HIS EXPERIENCE OF TWO YEARS OF PLANT GAINS
Deni Kirkova reports on the processes involved in producing walnuts and why you should be eating more of the underrated nut
RECIPES
Guiding you through each step of the process
Calories 168, Fat 8.4g, Saturates 1.6g, Carbohydrates
Can’t decide what to buy your mum this Mother’s Day? Here are some of our top picks for gift inspiration.
• 1× 400g tin chickpeas in water, drained and liquid
Subscribe to PlantBased this month for just £45.00 and receive FREE 4 Perfect Pea Protein Sachets from Nuzest worth £11.96
• 1 × 500g tin (approx) young green jackfruit in brine
Recipe and image supplied byMy Vegan Travels by Jackie
It’s easy to swap out your non-vegan food. Here’s our favourite and easy plant based snacks.
• 200g (3 cups) wide, flat rice noodles, soaked in
• 150g (1 cup) cashews, soaked in hot water for 30
1 Place all the crust ingredients into a food processor
• 150g (3 cups) grated carrot (or carrot pulp from
1 Add all the ingredients to a high performance blender
• 1× 410g can lentils, drained and rinsed, or 115g
• 70g (½ cup) sunflower seeds + more to sprinkle on
Quinoa Recipes
1 Place all the chilli ingredients into a very large
1 Place the quinoa, bouillon and 350ml water in a saucepan
1 In a small bowl, mix together the chia seeds and
Broccoli Recipes
SPAGHETTI WITH PURPLE SPROUTING BROCCOLI, CHILLI AND
• 450g (1lb) purple sprouting broccoli, washed and
• 300g (1 ¾ cups) purple sprouting broccoli, washed
1 Place the bulgur wheat in a large bowl and pour over
California Walnut Recipes
• 120g (1 cup) California walnuts, plus 16 whole walnuts
2 Line a flat baking tray with baking paper, place
Banana recipes
1 Preheat the oven to 180°C (Gas Mark 4, 356°F) and
1 Chop the frozen bananas into 1 cm (½ in) rounds and