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What to eat in week 1

Get started on your plant-based journey with Rob Hobson’s plan for the perfect nutritional balance

THE EXPERT

Rob Hobson is a food and nutrition consultant and co-author of The Detox Kitchen Bible. You can follow him on Instagram @robhobsonnutritionist

DAY 1

BREAKFAST Yoghurt and berries

150g (2⁄3 cup) fortified coconut soya yoghurt topped with a handful of berries and 1 tbsp of sunflower seeds.

LUNCH Chilli sweet potato

Mash up half an avocado in a bowl with the juice from half a lime. Stir in half a chilli (chopped), a tomato (finely chopped), coriander (chopped), half a small red onion (finely chopped) and half a tin of red kidney beans. Serve the chilli on top of a baked sweet potato.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Eat Healthy - Jan 2020
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About Vegan Food & Living Magazine

After all the overindulgence of Christmas, it's time to start thinking about a fresher approach to cooking and we have plenty of vegan recipes to inspire in the January issue of Vegan Food & Living. From the cauliflower kung pao on the cover to chickpea curry, bean feast chilli and lentil moussaka, we've got plenty to tempt you. Also this issue, we've got comfort food from Dirty Vegan Matt Pritchard, a Chinese feast you can whip up for just £1 a portion, show-stopping bakes that will truly impress and easy mid-week dinners. Plus we reveal how you can coach a friend through Veganuary, how to cope if you're the only vegan in the office and share 10 steps to a happier you in 2020. This issue, to celebrate Veganuary, we also have a free guide to Veganuary with a 7 day meal plan, the best supermarket buys, easy swaps and meals requiring just 5 ingredients. Don't miss out, download the issue today!