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News pages

PlantBased NEWS

HELLMANN’S finally launch vegan mayo!

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PlantBased
November 2018
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Other Articles in this Issue


PlantBased
Welcome to our wonderful November issue. This month
Regulars
3 DELICIOUS WAYS TO START THE DAY
Debunking the myths around fibre and how much we need it
Eating properly is essential to having a healthy lifestyle
Got a question or quibble about plant-based diets? Send it to editor@plantbasedmag.com to get the answer from our experts.
Found a great new product that you want to share? Email your favourite supermarket finds to editor@plantbasedmag.com
Titanic Hotel, Stanley Dock, Regent Road, Liverpool
OUR PICK OF THE BEST ON THE PLANT-BASED SCENE
Dive into the depths of the land down-under
WHY YOU SHOULD BE COOKING IN THE SLOW LANE
Quashing vegan stigma with carnivore-convincing comfort food
First cultivated by the Romans, beetroot or ‘beet’
Maxim Leach’s top tips for wintertime exercise
Millet, buckwheat and quinoa are all gluten-free and
November marks the start of winter; the nights continue
Dr Justine Butler, Senior Researcher & Writer,
Made something from the magazine at home? Send your
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.
MAKE THE MOST OF YOUR LEFTOVER INGREDIENTS WITH THESE RECIPE IDEAS
Features
WHAT TO LOOK FOR WHEN CHOOSING YOUR NEXT MID-AFTERNOON NIBBLE
Add a mystical twist to your favourite dishes
Part of the brassica family, cavolo nero is closely
Comfort food recipes to b eat your winter blues
Hear from a few of the late st brands on the vegan scene
The truth about protein, where to source it and how much we really need
Dr Jenna Macciochi reveals the best natural ways to fight off colds and flu
ACTIVIST TURNED BAKING QUEEN, SARA KIDD, TALKS ETHICS, EDUCATION AND CRUELTY-FREE CAKES
You’ve probably heard that when it comes to organic
Recipes
This soft, silky tart is an indulgent sweet treat.
Breaking down the recipe minute by minute
This vibrant soup — named after the colorful Indonesian
This version of ‘pulled pork’ uses hearts of palm instead
1 Heat the oil in a large frying pan and add the carrot
This soup is light, nourishing and restorative: comfort
Tasty, cheesy and stuffed with veggies, these warming
It’s incredibly easy to ‘veganise’ many Japanese recipes
This vibrant, healthy bowl is choc-a-bloc full of nutrients
These soft, sweet biscuits originating from Australia
Subscribe to PlantBased this month for just £39.99 and receive a FREE Superfood Starter Pack worth £10.00
• 125ml (generous ½ cup) chickpea water (1-2 cans should
This light and fragrant curry is a complete meal in
Per kibbeh (63g) Calories 91, Fat 3.3g, Saturates 0.5g
This salad is full of flavour and is great to serve
This colourful and nutrient-rich filling for earthy
This warm and comforting nut roast is a great choice
This quiche is easy to make and can be enjoyed hot