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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

Beetroot

BEETROOT, BEAN AND QUINOA KIBBEH

Per kibbeh (63g) Calories 91, Fat 3.3g, Saturates 0.5g, Sugars 2g, Salt 0.16g

Makes: 12

SF GF NF

These flavoursome and healthy bites make a delicious light lunch or supper. Serve with crunchy, fresh lettuce leaves for wrapping and lemon wedges to squeeze over.

• 1 large raw beetroot

• 1 tbsp olive oil

• 1 red onion, peeled and finely chopped

• 3 garlic cloves, peeled and crushed

• 1 tsp smoked paprika

• 1 tsp sweet paprika

• 200g tin red kidney beans, rinsed and drained

• 2 large sundried tomatoes in oil, finely chopped

• 50g (⅓ cup) red quinoa, cooked

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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