Nutritionists notebook Awesome Oats
Oats are, quite simply, amazing. This humble grain has so many nutrients and health benefits that if there ever was a superfood, oats are it.
Native to the Near East and Europe, oats are easy to grow across most of Europe and North America, even in northern regions where other crops struggle. This makes them a superb and super-sustainable crop.
Oats are a great source of healthy carbohydrates including fibre, are low in fat and, perhaps surprisingly, they are high in protein. They pack a good bunch of vitamins and minerals too — several B vitamins, iron, magnesium, potassium, zinc, copper and manganese.
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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!