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Max your food’s POWER

Get the most from meals with Holly Johnson’s health-boosting hacks

1 Activate your nuts!

Nuts and seeds are naturally ‘locked down’ and contain phytic acid and enzyme inhibitors to safeguard them in nature and prevent them sprouting too early, but for us humans this means they can be hard to digest. Soaking things like cashews and almonds in water overnight makes those all-important vitamins more bio-available. If you’re not using them straight away, store them in the freezer or dehydrate them in the oven for 12 hours. For a more in-depth guide, visit foodmatters.com

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Vegan Cookbook
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About Vegan Food & Living Magazine

Welcome to the latest New Year edition of the Vegan Cookbook, packed as always with 101 delicious, seasonal and scruffy vegan recipes. So many of us start the year with good intentions to eat better, but quickly fall off the wagon in the cold winter months when our bodies are craving something comforting. This year, you’ll find it easy to stay on track with our bowls of goodness recipes that will leave you full and satisfied, without scrimping on taste. We also have a great selection of Friday night dinners to help protect your wallet, while at the same time giving you the treasured 'takeaway' experience. Of course we have you covered throughout the day, from sumptuous breakfasts, soups and salads, midweek meals and for those who have a sweet tooth, plenty of fantastic desserts and treats to give you a boost during these winter months. Enjoy and happy New Year!