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Pocketmags Digital Magazines

The V Word

The New Year’s resolutions you can actually stick to…

January sees the start of the ‘new year, new me’ ethos. However, much of the time these resolutions get broken before the month is finished.

The top resolutions are most likely: weight loss, giving up alcohol and stopping smoking. However, I think there is another that people should start considering.

So, if you’re a full on carnivore eating meat three times a day, who just so happens to be sitting on the loo reading your vegan cousin’s PlantBased magazine, it’s time to stop and pause for thought. No, not your bowel movement, as a carnivore your peristaltic movement will be slow enough already. Instead, I mean make a New Year’s resolution that you will reduce meat and experiment — become a flexitarian.

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About PlantBased

First of all, a Happy New Year to you all and welcome to our bumper January/February issue. I’ve got to confess, at the start of a new year, I often get caught up in the need to change things about my life. Usually, most of these resolutions don’t stick. However, I think I’m learning that the most vital part about trying to improve aspects of your life is to make those goals achievable and sustainable. Working in an office can allow you to get incredibly lazy (who would have thought it!) so as a result I’m hoping to use the start of a new year to increase the amount of exercise I do. Our lunchtime walks in the beautiful woodland surrounding PBHQ have become some of the only exercise I get and increasing my fitness levels over the coming year is something I want to give more time to. We’re kick-starting January with a magazine full of healthy recipes, that I hope you’ll love, to help with those of you looking to get over the Christmas indulgence and we’ve got some tips for sticking to a cleaner eating regime from Kristen Hong. When you are looking for a night to treat yourself, though, our resident chef Katy has produced an amazing Chinese Banquet spread that is well worth making at home if you’re looking for a night in front of the TV with some comfort food. Another of my recipe highlights this issue is the Pink Grapefruit and Basil sorbet — an intriguing combination that is so refreshing and the basil adds a subtle kick that I didn’t know I needed. We were also really excited to have superstar London chef Chantelle Nicholson in the PlantBased Kitchen, bringing her menu of colourful and classy food to the kitchen. Chef Patron at London’s Tredwells, Chantelle’s food is visually stunning and delicious to eat. We’d love to see all of your re-creations of our recipes, so send your photos to blake@primeimpact.co.uk or tag us on social media: @plantbasedmag. Wishing you all a prosperous start to 2018, spring will be here before we know it!