Está atualmente a visualizar o Portugal versão do sítio.
Gostaria de mudar para o seu sítio local?
51 TEMPO DE LEITURA MIN

In Conversation with… Tammy Fry

As we wander through the beautiful and scenic woodland area surrounding PlantBased HQ, the sun is shining and we joke about the difference in the weather between this — a typically pleasant Autumnal day — and the scorching hot of the Aussie sun Tammy has arrived from.

Just as we’re about to start the interview, we spot a blackberry bush and each grab a few to eat now, before filling a bag with a few for later on.

Leia o artigo completo e muitos outros nesta edição da PlantBased
Opções de compra abaixo
Se for o dono da questão, Iniciar sessão para ler o artigo completo agora.
Edição digital única Nov-17
 
€4,99 / issue
Esta edição e outras edições anteriores não estão incluídas numa nova inscrição. As assinaturas incluem a edição regular mais recente e as novas edições lançadas durante sua assinatura. PlantBased

Este artigo é de...


View Issues
PlantBased
Nov-17
VER NA LOJA

Outros artigos desta edição


Cook Vegan
Welcome
As we move onto Issue 2 of PlantBased, we have enjoyed
REGULARS
PlantBased News
A round up of the latest plant based food, product news, and gadgets
Hot PRODUCTS
OUR PICK OF THE BEST ON THE PLANT BASED SCENE
WHAT THE HEALTH
Here are five things claimed in Kip Andersen’s latest documentary, which is causing quite a stir
ASK THE Chef
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.
Fancy a bite?
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.
Vegan in Texas
Robin Raven explores the Highland Lakes area of Texas
Plant Based Made Easy BREAKFAST
It can be daunting when making the transition to a
Weekday Warmers
Make these delicious meals when you return to a warm house after work
THE V WORD
Heather Mills discusses the difficulties that can occur when transitioning to a plant based diet
ESSENTIAL GUIDE TO SOUP
Tips and ideas to keep you warm as the weather gets colder
NUTRITIONIST’S NOTEBOOK: BREAD
Some of us worship bread, some limit their intake and
Loose Ends
Make the most of your leftover ingredients with these recipe ideas
FEATURES
The 3 vitamins that may help prevent brain loss
Dr. Michael Greger explains the role of a plant based diet in relation to health
GO NUTS FOR SELENIUM
It is the 200th anniversary of the discovery of selenium – an element vital for health so long as you don’t overdo it
TROWEL AND ERROR
Keep your veg addiction sustainable by re-growing your leftovers
SUBSCRIPTION OFFER
Subscribe to PlantBased this month for just £33.50 and receive a FREE 210g packet of Linwoods Hemp Protein+ worth £9.99*
Salt of the Earth
A guide to the most common salts found on our supermarket shelves
TABLE MANNERS
Ramoan Gunter discusses the difficulties with eating plant based around family
RECIPES
MATCHA
1 Blend the milk, agave, vanilla, and matcha together
MEALS IN MINUTES
When you’re strapped for time — give these recipes a try
Winter Salads
Recipes to prove that salad isn’t just for summer
RAW FOOD KITCHEN
2 Using a food processor or high-speed blender, blend
MAC ‘N’ CHELSEA
Reality TV star, Lucy Watson, reveals why she’s releasing her very own plant based cookbook
Freezey Peasy
Some foods can be frozen and others don’t preserve quite as well. Here are our six favourite things for saving in the freezer…
Cheat Days
The recipes you need when you want to indulge
SIXTY ‘SNIPS
We look at the world of possibilities when cooking with parsnip
DON’T PASS ON PARSNIPS
Alessandra Felice considers the health benefits of a parsnip-heavy diet
BUT WHAT CAN I MAKE WITH PARSNIPS?
Need some parsnip inspiration? Here are some fun ideas for using them up
LET’S COOK… at CNM (College of Naturapathic Medicine)
This month, we head to the College of Naturopathic
SWEET .Vs. SAVOURY
1 Mix all the ingredients for the dressing together
Flavoured Salts
Use 6 parts flaky sea salt to 1 part freshly grated
Delicious Desserts
• 450g (2 cups) dairy-free butter, plus extra for greasing
MUSHROOM RECIPES
CREAMY MUSHROOM LINGUINE
• 400g (4 cups) chesnut mushrooms, thickly sliced (button
Conversa
X
Suporte Pocketmags