MILLET
IDEA: CARROT CAKE MILLET PORRIDGE
How? Make a healthy and warming breakfast or snack by cooking one part millet to two parts soya milk in a pan, along with a handful of sultanas and a grated carrot.
READ MORE
Purchase options below
Find the complete article and many more in this issue of
PlantBased
-
November 2018
If you own the issue,
Login to read the full article now.
|
Single Issue - November 2018
|
|
|
$3.99
Or 399 points
|
|
|
Annual Digital Subscription
Only $
2.25 per issue
|
SAVE
44%
|
|
$26.99
Or 2699 points
|
|
|
6 Month Digital Subscription
Only $
2.83 per issue
|
SAVE
29%
|
|
$16.99
Or 1699 points
|
|
|
Monthly Digital Subscription
Only $
3.99 per issue
|
|
|
$3.99
Or 399 points
|
|
|
About PlantBased
Welcome to our wonderful November issue. This month it’s all about comfort – wave goodbye to those slim-fitting summer clothes and shimmy on into your favourite jeans, a thick-knit jumper and even a pair of slippers if you want to ‘go the full mile’… for winter is finally upon us.
It always surprises me when we reach this time of year, how much I actually enjoy the winter season. Though it seems to stretch on for an eternity, after the glorious summer we’ve had, the crisp, fresh mornings, pale blue skies and frost-covered grass are a welcome sight. Winter also brings with it a host of festivities, each as exciting as the next and each demanding their own delicious festive feast.
And though we’re moving towards the season of true indulgence – Christmas – it’s important not to completely forget the healthy, plant-based diet you’ve been working all year to follow. To help you keep on the right track, we’re talking to Dr. Sarah Brewer about the importance of protein (p.46); we’ll introduce you to the veg you could be missing: cavolo nero (p.48), and we’re even getting a little advice from one of our favourite doctors, Dr. Jenna Macciochi, on how to steer