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12 MIN READ TIME

DON’T PASS ON PARSNIPS

FUN FACT:

It was once believed that eating parsnips would relieve the pain of toothache.

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PlantBased
Nov-17
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Other Articles in this Issue


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OUR PICK OF THE BEST ON THE PLANT BASED SCENE
Here are five things claimed in Kip Andersen’s latest documentary, which is causing quite a stir
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.
Robin Raven explores the Highland Lakes area of Texas
It can be daunting when making the transition to a
Make these delicious meals when you return to a warm house after work
Heather Mills discusses the difficulties that can occur when transitioning to a plant based diet
Tips and ideas to keep you warm as the weather gets colder
Some of us worship bread, some limit their intake and
Make the most of your leftover ingredients with these recipe ideas
FEATURES
Businesswoman turned blogger, Tammy Fry, cooks up a treat in our PlantBased Kitchen as we speak to her about all things plant based
Dr. Michael Greger explains the role of a plant based diet in relation to health
It is the 200th anniversary of the discovery of selenium – an element vital for health so long as you don’t overdo it
Keep your veg addiction sustainable by re-growing your leftovers
Subscribe to PlantBased this month for just £33.50 and receive a FREE 210g packet of Linwoods Hemp Protein+ worth £9.99*
A guide to the most common salts found on our supermarket shelves
Ramoan Gunter discusses the difficulties with eating plant based around family
RECIPES
1 Blend the milk, agave, vanilla, and matcha together
When you’re strapped for time — give these recipes a try
Recipes to prove that salad isn’t just for summer
2 Using a food processor or high-speed blender, blend
Reality TV star, Lucy Watson, reveals why she’s releasing her very own plant based cookbook
Some foods can be frozen and others don’t preserve quite as well. Here are our six favourite things for saving in the freezer…
The recipes you need when you want to indulge
We look at the world of possibilities when cooking with parsnip
Need some parsnip inspiration? Here are some fun ideas for using them up
This month, we head to the College of Naturopathic
1 Mix all the ingredients for the dressing together
Use 6 parts flaky sea salt to 1 part freshly grated
• 450g (2 cups) dairy-free butter, plus extra for greasing
MUSHROOM RECIPES
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