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Pocketmags Digital Magazines
Pocketmags Digital Magazines

Breakfast and brunch

Quinoa Porridge

Serves: 4

Quinoa makes a great alternative to the classic oatmeal porridge, as it is slightly higher in protein than oats and contains all of the essential amino acids, making it a complete protein.

For the porridge:

• 200g (7oz) quinoa

• 1 400ml (14oz) light coconut milk

• 120ml soya milk

• 2 tbsp maple syrup

To serve:

• Handful fresh fruit (we use raspberry and banana)

• Handful nuts and seeds (we use pumpkin seeds and almonds)

1 For the porridge add all the ingredients into a saucepan over a medium-high heat and bring to a simmer and cook for 15-20 minutes until the quinoa is cooked and thick and creamy. Top with fruit, nuts and seeds to serve.

Breakfast and Brunch

Per serving (190g) Calories 210, Fat 3.3g, Saturates 0.5g, Carbohydrate 38g, Sugars 14g, Fibre 4g, Protein 7.9g, Salt 0.36g

Sweet Potato Hash Browns

Serves: 4

These hash browns are a simple breakfast option, and make a great addition to a traditional fry up.

• 500g (17.5oz) sweet potato, peeled and grated

• 2 tsp garlic granules

• 100g (3.5oz) plain flour

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About PlantBased

Here at PB HQ, we believe that cooking delicious, vegan food should be easy. Whether you’re holding a Saturday night get together with friends, or you’re looking for a budget-friendly, midweek meal that will please the kids, we want you to be inundated with choice. That’s why we’re proud to introduce a new layout to PlantBased magazine, to make it quick and easy to find the recipe you’re after. We’ve still packed in your favourite features, such as Dr Greger’s articles on his most recent breakthroughs, and reports from Viva! Health, but we’ve rearranged our exclusive plant-based recipes into five categories: breakfast and brunch, lunchtime meals, midweek favourites, something for the weekend, and sweet treats. This month, we'd recommend trying our Sweet Potato Pancakes (p38), Cajun Steak and Rice (p62) and Piña Colada Panna Cottas (p101) – we promise you won’t regret it! On page 18, we look at how the food we eat can affect how we feel based on our dosha. Are you a vata, pitta or kapha? Try our fun quiz (p20) to see what your dominant dosha is, and how you can adapt your diet to suit your body type. Likewise, we celebrate Organic September on page 12, as we look at how eating a pesticide-free diet can benefit not only your health, but the environment, too. Enjoy the issue!