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Lunchboxes

Bento Boxes Super Greens

This vitamin packed lunch celebrates all things green, including fresh pesto pasta and griddled asparagus, which is then combined with iron rich kale, and skin nourishing avocado.

GRIDDLED ASPARAGUS WITH LEMON

SF GF NF

Serves: 2

Light and refreshing, this dish also makes a lovely starter or light lunch, as well as a delicious addition to your lunchbox.

• 200g fine asparagus tips, trimmed

• 1 tbsp good quality olive oil

•½ lemon, zest and juice

• 1 clove garlic, peeled and left whole

• Sea salt and black pepper, to taste

Heat a griddle pan until very hot and add the asparagus and a pinch of salt. Cook for a few minutes until starting to soften before adding the olive oil, lemon juice and whole garlic clove. Allow to bubble for 30 seconds, season well and remove from the pan. Pour over the dressing and allow to cool. Refrigerate, once cooled, for up to four days.

DAIRY-FREE BASIL

PESTO

SF GF

Makes: 120ml (.½ cup)

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About PlantBased

This month’s issue is all about embracing the new term; sure it’s not January, so we can’t coin any pun-tastic New Year’s resolutions, but there’s never a bad time of year to make a change; whether that’s reinventing yourself, your diet or even just adopting a more positive outlook on life. September in itself brings with it a feeling of freshness; it marks the changing of season – the start of a sunny summer turning into a mild, golden autumn – while children of all ages will be heading back to school for the start of the academic year. And food wise: it’s all about lunch! We’ll be looking at the most scrumptious, yet simple recipes for your lunchbox, that’ll mean – whether it’s for school or work – you’ll be looking forward to lunch every day. Turn to page 34 for oodles of inspiration for your midday meal. Then we’ll be reinventing the wheel – well, ok, the cauliflower – with some inventive new takes on traditional recipes using this uniquely nutritious vegetable. And for the perfect healthy balance, we’re giving you a selection of tempting cheat-day meals, including my favourite mint choc-chip sandwich cookies (page 53), followed by our biggest health and fitness feature to date. See page 80, for fitness expert Maxim Leach’s top tips and tricks on HIIT workouts. And though most of our summer holidays will have been and gone, there’s no time like the present to start booking the next one! Turn to page 58 where we’ll guide you through the beautiful Comoros and explore its exciting vegan delicacies. For now, just grab an apron and get experimenting!