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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

Ageless Vegan

“ Our goal is to show people how to eat agelessly with ease, confidence and joy.”

With 30 vegan years of experience, Tracye McQuirter is well placed to give advice not only on how to eat a plant based diet, but how to do so for the long term. With help from Mary, her mother, she is celebrating those 30 years with a new book release titled Ageless Vegan.

As Tracye explained to us: “There aren’t many vegan books written by people who’ve been vegan for 30 years, and counting, and we wanted to show people what that can look like, and how beautifully effortless it can become to live a long-term, healthy vegan lifestyle.”

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About PlantBased

As we sat down this month to decide on our main theme for the June issue, we came to a quick decision that the arrival of summer must mean that it was time for a salads feature — something of an easy decision. Nonetheless, the debate that then ensued on what actually constitutes a salad left PBHQ far more divided. Should we still call a dish with grains and pulses and tofu and fruit and other obscure ingredients a salad, or should the name salad simply be reserved for the more traditional lettuce-tomato-dressing set up? Is it okay to get experimental when tackling a salad dish, rather than limiting yourself to the restricted old school definition of a salad? Facetious questions, yes. But if you’re anything like us, you may be feeling just as ardent in your views. Wherever you sit in the great salad debate, we should have something for you, head straight to for more. Let’s talk summer holidays! We’ve been compiling some amazing retreats that offer a relaxing atmosphere, serve dishes that are healthy and will leave you feeling refreshed and ready to tackle whatever life has to throw at you. Take a read and let your imagination run wild. And finally, if you’re keen to find new ways to not only get your children thinking about food and nutrition, but also get them involved with cooking in the kitchen, see how our talented young chefs Ruby and Faith got on in the PlantBased Kitchen recently. Plus, don’t miss our selection of child-friendly recipes, geared up to impress the whole family.