Natural Vegan - March 2018
Natural Vegan - March 2018
English | 124 pages | True PDF | 46.2 MB
English | 124 pages | True PDF | 46.2 MB
Digestion is certainly a hot topic at the moment, so this issue, we’ve investigated how to beat the bloat (p.30), de-code your intolerances and determine whether you should go gluten free (p.18) and incorporate more prebiotic foods into your diet (p.96).
It’s so pleasing to see that around the world, people are being exposed to the colourful, vibrant and flavourpacked array of vegan meals. With the help of chefs and bloggers such as Gaz Oakley, we can now learn to cook up restaurant-worthy dishes from the comfort of our own kitchens. Don’t miss our Q&A with Oakley, where we chat about food philosophy, veganism and we share recipes from his new book Vegan 100 (p.20).
As usual, we’ve got mouth-watering dishes to prepare. From Middle Eastern-inspired recipes (p.67) to fresh, protein-rich salads (p.46), vegan burgers (p.50) and sweet treats (p.99), there’s something for everyone.
Happy cooking, eating and entertaining!
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