4

HARISSA AUBERGINE KEBABS | FRESH ASPARAGUS RISOTTO

VEGGIE | Issue102 | APRIL 2017 FOOD * WELLNESS * LIVING WWW.VEGETARIANRECIPESMAG.COM

W U
O P
For vegetarians

RT FO

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H R
O G

20
F RA
FR B
EE S!
BI
ES
Sugar-free
SPRING
Raspberry & Lemon
15 MINUTE
HEALTHY
MEALS
And theyre
Ripple Cheesecake all Vegan!
More Healthy Treats

BREATHE
EASY
Stress
less in
6 easy
steps

Jessica
Alba
Issue No.102 | PRICE: 4.99 | April 2017

Natural beauty
& eco warrior

Ready, Set,
BAKE!
* Mary Berrys Orange Drizzle Cake * Rachel Allens Sticky
Cinnamon Buns * Raw Raspberry & Rhubarb Crumble
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:04 Page 2
 apr il
FOOD * WELLNESS * LIVING

Nothing announces the arrival of spring like fresh new shoots, piles
of buttery hot cross buns and a steaming pot of tea, but if youre
not a fan of a builders brew, weve got a selection of calming cups
from Pukka teas on pg 24. And, when it comes to tea, nothing
pairs better with a traditional cuppa than a slice of homemade
cake or healthy bake. Luckily, weve got an array of show stoppers,
from Mary Berrys toffee cupcakes and Rachel Allens
cinnamon buns, to a caramelised onion and sweet potato tart to be
enjoyed as a lazy lunch over the long Easter weekend.
If youre more interested in carving out some me-time than cooking
up a storm, we talk hot yoga and natural beauty with Hollywood star
Jessica Alba on pg 6, the breathing exercises to restore inner
calm on pg 72 and the essentials oils you need to know about on pg 78.
But, if youre looking for a holistic hideaway over the bank holiday,
weve cherry picked the best healing holidays to nourish your
body and mind over on pg 83 youre welcome!
So, lets make a toast to Aprils feel-good
style and revel in the joy the new season
brings cheers!

A C T I N G E D I TO R
H O L LY T R E A C Y
 In this
ISSUE...
APRIL 2017

EATasdasdasdasdasdasdasdasdal
12 THE SCOOP
Bitesize food news from across the globe
13 COOK THE COVER
This months cover star brings together two spring
colours in the the picture-perfect blend of sweet
raspberry and tart lemon

36 14 BLUSHING BAKES
This month were all about making the most of
the brief rhubarb season
16 IN THE KITCHEN WITH ANNA BARNETT
Veggies columnist talks low-cal Easter
brunches with wow-factor
instagram.com/veggiemagazine
18 OUR DAILY BREAD
Bring your family and friends around the kitchen table
facebook.com/veggiemagazine with these comforting recipes from Rachel Allen

31
28 YOUR BAKING ESSENTIALS
twitter.com/veggiemagazine Weve selected the very best baking tools on
the market to help create your showstoppers
pinterest.com/veggiemagazine 31 ALL ABOUT THAT BAKE
Mary Berry, the queen of baking, is back again and shes
Anyone for cake?

53
shared three delicious recipes from her new book with us
Mary Berry shares
her everyday 36 LONG DAYS, LAZY LUNCHES
baking tips Make the most of the long Bank Holiday
weekend with recipes made for sharing
41 VEGGIN OUT WITH LUCY PORTER
This month Veggies columnist is packing away
her PJs and potato masher

p.71 43 EASTER EGGS

Put on a cracking Easter egg hunt this year with our
We round up this
egg-cellent roundup
months best
beauty buys 44 SWEETS FOR MY SWEET
Find out what the founder of Livias Kitchen, Olivia
Wollenberg, will be making to satisfy her sweet tooth
47 SIX AWESOME ASPARAGUS RECIPES
Take advantage of the most anticipated harvest of the
year with these tasty recipes
51 EASY VEGAN
These savoury vegan options provide nourishment
with a clear conscious and, even cleaner plate!
53 FAST, FRESH, VEGAN
Keen to add more plant-based meals to your
weekly meal plan? Take inspiration from these
speedy, flavoursome recipes
DIGITAL EDITIONS ARE AVAILABLE FROM:

4
75 MY DAY IN FOOD
This month weve been talking overnight oats, nut
butter and fajita Fridays with The Mindful Chef duo
81 GREEN LIVING
WIN!
A S PA B R E A K FO R T W O
Veggie columnist ine Carlin is full of the joys of spring
and shares her recipe for spaghetti with walnut pesto
and truffle oil
WORTH 820!
90 THE WEEKEND PROJECT THE PRIZE
Use our step-by-step guide to handcraft your own Easter
eggs these are vegan too, so perfect for the whole family * A two-night Taster Break for two
people in a superior double or twin
room with access to all facilities
SELF
A 50-minute Blissful Face and
6 HONESTLY JESSICA Back Therapy or two 25-minute
Hollywood superstar, Jessica Alba talks about juggling treatments, choosing from a
a successful career with her home life Soothing Back Massage, Soft
61 HEALTH BITES Touch Body Stretch or Soft
The latest nutrition, fitness and well-being advice Hands Treatment

64 BEST ON TEST All meals (three course lunch

Our pick of the best natural, organic eye shadows and dinner and breakfast delivered
to add some sparkle to your make-up routine to your room)

69 THE BEAUTY LAWS I LIVE BY * A complimentary robe for

Social media sensation Niomi Smart gives us the duration of your stay and a
the low-down on her beauty secrets pair of flip flops

71 BEAUTY BOOST
GO TO VEGETARIANRECIPESMAG.COM/GIVEAWAYS
Discover the seasons best cruelty-free beauty buys
TO FIND OUT HOW TO ENTER

LIVING
22 TEA TIME
In honour of National Tea Day, weve put
together a selection of our favourites
24 TEA TOTAL
The perfect cup of tea takes time, patience and
your favourite mug! Heres our pick of the best
herbal offerings...
72 INHALE HAPPINESS
Veggies very own columnist, Rose Elliot, reveals
how to channel calmness, peace and inner strength
with every breath you take
78 NATURES MEDICINE CHECK
Health coach, Rochelle Hubbard, explains her journey OUT OUR
into the world of essential oils SUBSCRIBER
OFFER ON

14
83 HEALING HOLIDAYS PAGE 66
Join Veggie, as we embark on a tour of the best health Subscribe now
retreats, thatll leave your body and mind nourished and receive a
free Hari Ghotra
REGULARS Indian spice box

89 GIVEAWAYS
Enter at vegetarianrecipesmag.com/giveaways GET IN TOUCH WITH THE TEAM...
94 JOIN THE VEGGIE COMMUNITY Holly Sophie Yasmin
All the latest from our wonderful readers Treacy Rae Godfrey
ACTING ACTING EDITORIAL
98 FOOD FOR THOUGHT EDITOR DEPUTY EDITOR ASSISTANT
Catch up with the Veggie team and find holly.treacy@aceville.co.uk sophie.rae@aceville.co.uk yasmin.godfrey@aceville.co.uk
out what weve been up to this month

Calorie and fat analysis provided by Nutracheck.co.uk, the UKs

largest online calorie counter, (over 180,000 foods). Download COVER: Image from Eat Smart
the App - search for Nutracheck in the app store. by Niomi Smart (Harper Collins, 20)

5
 Honestly
JESSICA
From Hollywood screen siren to founder of a billion-
dollar business, theres no stopping this natural beauty.
Here, Alba reveals the secrets to juggling a successful
career and home life, plus why a good smoothie, some
hot yoga and a handful of popcorn keeps her on the
straight and narrow
A
-list actress, head of eco-friendly
business The Honest Company and
mother to two daughters, Honor and
Haven Jessica Alba, 35, really is
living the American dream. Known for her roles
in films like Honey, Sin City and Fantastic Four,
Alba decided to swap Hollywood for Honest
and, in 2012, she co-founded the chemical-free
consumer goods company. And, it was a smart
move the company is now worth an estimated
one billion dollars! So, just how did this natural
beauty create an eco empire? Read on to find out
the secrets to her success...
Jessica, how do you manage to achieve
the ideal work Vs life balance?
Its always hard and I still havent figured it out!
Youre always going to be making compromises
when it comes to dividing your time and prioritising.
But, at the end of the day, the health and happiness
of your kids is your main concern and everything
somehow works itself out.
Whats a typical work day like for you?
Ill get up at 5:15am for a hot yoga or spinning class,
then make breakfast for the family, and, depending
on the day, take Honor [Albas eldest daughter] to
school, and then bring Haven [Jessicas youngest
daughter] to the office where shell spend half the
day with me. My kids often spend time with me
at the office where theyll bring books to read or
colouring books.
Your business career is as successful as your
Hollywood career whats your secret?
I never dreamed as a child that I would have this
kind of life; getting to be the head of a company and
delivering on what The Honest Company is all about.
Its great to be able to have your dreams fulfilled and
a really wonderful feeling to be able to accomplish
what you set out to achieve. And theres still a lot
more I want to do!
Youve also published a book, The Honest Life how
did that come about?
It grew out of how overwhelming it felt to be a
young mother. I thought it would be easier. I didnt
know that so many consumer products contain
petrochemicals that can cause cancer and especially
how most beauty products are loaded with
chemicals that have toxins in them. I had no idea
and I thought it was crazy that most people have no
idea how were using products on a daily basis that
are potentially very unsafe. Thats why I wrote the
book. The Honest Life is about tips and information
that I gathered over the past five years and why
certain products might be bad for you and how you
can make your home a less toxic place. Its a very
basic message, but I believe it will help people make
much better decisions and be able to enjoy a much
healthier life, starting in their homes.
6
 I N T E RV I E W. J E S S I C A A L BA

7
S E C T I O N H E A D E R .T I T L E

8
 I N T E RV I E W. J E S S I C A A L BA

TAKE 5 WITH JESSICA

LOVES HATES
Smoothies Dieting
Smoothies are a great way to I eat very healthy foods but Ive never been into extreme
give you energy especially when dieting. I exercise for my mental health, but can munch
you dont have time to prepare through a box of cookies with
a meal for yourself. I usually the best of them!
make smoothies on the run. I
drink it before a workout and Dry Skin
it doesnt make me feel too full. I hate having dry skin. Its
My favourite smoothie right the worst feeling for me. Im
now is matcha green tea with constantly using hydrating
vegan vanilla protein powder, mists, particularly my own
banana, almond milk and ice. brand (Honest Beauty) which
is amazing, especially when
Hot yoga and spinning Im travelling. Its also
My day starts early with yoga or spinning classes. I hate important to refresh your
working out and I especially dont like working out that make-up in the middle of the day.
much on my own. Im always more motivated when Im
in a class with a group of other people. I find that starting Fragrance
my day at 5:15 and then going Because my skin is so sensitive, and all my life Ive had
to a hot yoga class does reactions to chemicals, I usually dont use fragrance.
wonders for me. If I wear anything, Ill wear a mix of some essential oils,
like gardenia and jasmine, a little bit of vanilla.
Skinny Jeans I like bergamot as well.
One item of clothes I cant
live without is a great pair Heavy make-up powder
of skinny jeans. Ive started The worst beauty advice Ive ever been given is the need to
my own line of jeans with pound on the powder to set your make-up. Its just not true,
(denim company) DL1961 and it looks cakey. Just spot where you need it.
because its always been
hard for me to find a pair of
jeans that fit me properly.
Lately Ive also been getting
back into bell-bottoms, but high-waisted and not too
flared. The jeans that Im designing are going to celebrate
womens bodies and show off those curves.

Facials, cleansing and hyrdation

Its all about having clean and healthy skin, which
always starts with being hydrated. I love multi-tasking
products, so I use a tinted moisturiser with SPF from
Tata Harper that protects and freshens my skin, which
is really important with all the travel that I do.

Popcorn
Im addicted to popcorn. I eat it throughout the day. Im
a scatterbrain with lots of things to do at once, and eating
popcorn helps me concentrate. Its my way of dealing
with my mind wandering off.

9
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:05 Page 10
 FOOD&RECIPES.SEASONAL

E AT
MAKING THE MOST OF THE SEASONS HARVEST

April showers bring

May flowers or, so the
saying goes. But it also
brings the end of the
forced rhubarb season
and the first blushing stalks
of outdoor-grown plants.
Its the vegetable thats also a
fruit, pairing in savoury salads
(try alongside a goats cheese
and pecan combo) but seamlessly
the star of nostalgic crumbles,
fools, pies and pavlovas. At only 21
calories per 100g its a dieters best
friend (try stewed rhubarb on top of
yoghurt for a sweet treat) though be sure
to discard the green leaves which arent
edible due to their high levels of oxalic acid.
Look for crisp stems when buying, with bright
pink, tender stalks and dont forget to freeze
leftover cooked rhubarb or use in preserves
perfect for tucking into long after the fleeting
season has passed.

11
 Sco o p he
T
WS
Z E F O OD NE
BITESI R O SS THE
A C
FROM
GLOBE
SWEET TOOTH
Theres always room for pudding, right? You bet! Were loving the
new puds on the block this month, ready to satisfy the whole family,
whether youre looking for a dairy-free dessert or a decadent dish.
Vegans will love the new range from Pots & Co a Dark Chocolate
Ganache, made with rice milk, and a Mango, Lime & Coconut Pot
made with coconut milk (Waitrose, 2.19) while veggies can tuck
into the new organic creations from Rod & Bens Lemon Posset,
Lemon Posset with Berry and Choc Pot (Ocado, 3.49) made with
the finest West Country double cream.
BA BY B I T E S
When it comes to tiny tummies and
taste buds, we reckon only the best,
wholesome and tasty food will do. The
Goodness Gracious Food Company has
launched three new organic pures for
spring; Pumpkin and Coconut Milk Pure
with Cardamom; Kale, Parsnip, Courgette
and Quinoa Pure with Cumin and Fennel
Seeds; Sweet Potato, Butternut Squash
and Carrot Pure (1.10, Asda). Inspired
by the proven food-combining principles
of Ayurveda, the organic blends help little
palates develop and are gentle on babies
sensitive digestive systems.
G O O D N E S S G R AC I O U S FO O D S . C O M
SUPER CHARGED
Gourmet yoghurt brand, The Collective, has introduced a new flavour;
Super Berries (2, Tesco) including raspberries, acai, blackberries
and the lesser-known boysenberry. Packed with fruit known for their
antioxidants and health benefits and containing only 5% fat, the
limited-edition flavour has a double layer of juicy berry conserve for a
lip-smackingly sweet, rich and tart taste. As with all The Collectives
range, the latest creation is free-from artificial colours, flavours or
preservatives and packed with live cultures.
T H EC O L L EC T I V E DA I RY. C O M
PEANUT POWER
Peanut butter fans rejoice! PERK!ER has launched a
Peanut Quinoa bar (75p, Morrisons), to its growing
range of healthy and innovative snacks. Crafted
with the goodness of superfoods, the new gluten-,
wheat- and dairy-free creation combines air-roasted
peanuts, creamy peanut butter and crispy quinoa
puffs for the perfect chewy and crunchy snack with a
6g protein hit. Perfect for elevenses!
P E R K I E R . C O. U K
FROZEN ASSETS
Preparing tricky fruit and veg is easier than ever before,
with the launch of Tescos latest frozen pouches of
pomegranate, beetroot, watermelon and coconut. In the
last year demand for bags of ready prepared frozen fruit
slices has soared by 35%, with frozen smoothie mix sales
up by a whopping 100%. Not only can the frozen aisle
save shoppers time when cooking (thank you pre-diced
onions!), but more importantly it can reduce cost and
food waste drastically, allowing us to use only what we
need at each meal, without compromising on vitamins and
minerals. Good news for our bank accounts and for the
planet! Find the new pouches in Tesco stores nationwide.
12
 FOOD&RECIPES.NEWS

RECIPE
of the
MONTH Read more about
Niomis natural
beauty routine
This months cover star brings on page 69
together two spring colours in the
picture-perfect blend of sweet
raspberry and tart lemon. Get
ready to wow your friends with
this raw, vegan showstopper!

Raspberry & Lemon

Ripple Cheesecake
EF V DF GF T

S E RV E S 1 0
R E A DY I N 4 0 M I N S ( P L U S
S OA K I N G A N D F R E E Z I N G T I M E )

FO R T H E BA S E :
180g Medjool dates, pitted
40g unsalted raw pistachios
115g unsalted raw almonds

FO R T H E F I L L I N G :
1 lemon
1 x 400g tin coconut milk, refrigerated
310g unsalted raw cashew nuts,
soaked overnight
60ml coconut nectar or agave nectar
60ml coconut oil
seeds of 1 vanilla pod or
1 tsp organic vanilla extract
185g raspberries
2 tbsp pistachios, chopped, to serve
2 tbsp edible rose petals (optional),
to serve

1 Blend all the base ingredients together

in a food processor until combined.
Tip the mixture into a 20cm loose-
bottomed cake tin and press down firmly
with the back of a wooden spoon. Place
in the freezer while you make the filling.
2 Zest the lemon and keep to one side,
then squeeze the juice into a food
processor or blender. Scoop out the solid
coconut cream that has risen to the top
of the tin of coconut milk (this should be
around 150g) and add to the blender with
a couple of tablespoons of the milk. Drain
the cashews and add with the remaining
filling ingredients, except the raspberries,
and blend until smooth and creamy.
3 Set aside 60ml of the mixture.
Stir 90g of the raspberries and half
the lemon zest into the remaining
cheesecake mixture. Remove the base
from the freezer and pour over half the
cheesecake mixture.
4 Blend the reserved 60ml of the
cheesecake mixture with the remaining
raspberries until totally smooth. Add
half this mixture, a tablespoon at a time,
to the top of the cheesecake, gently
swirling with a chopstick or the end of a
spoon to create a ripple effect.
5 Pour over the remaining plain
cheesecake mixture and smooth down.
Again, add a tablespoon at a time of
the remaining raspberry cheesecake
mixture and create ripple effects.
Gently shake the tin to smooth the top.
6 Mix the chopped pistachios with the
rose petals, if using, and scatter on
top of the cheesecake. Sprinkle the
remaining lemon zest over the top
and freeze for at least four hours,
preferably overnight.
7 Take the cheesecake out of the
freezer 30 minutes before serving,
to thaw, or transfer to the fridge for
about an hour and a half.
Per serving: 491 cals, 37g fat
Eat Smart
by Niomi Smart
(Harper Collins, 20)

13
 BLUSHING
BAKES
Blink and youll miss it! Make the
most of the brief rhubarb season
with these beautiful bakes
FO R T H E C R U M B L E
TO P P I N G :
40g walnuts
50g pecans
25g pistachios
30g coconut sugar
35g sunflower seeds
20g coconut flakes
1/2 tbsp rice malt syrup or
alternative liquid natural
sweetener
1 Preheat the oven to no higher
than 42C, or to its lowest
temperature. For the filling, mix the
Rhubarb and rhubarb with the malt syrup and
Raspberry Raw two tablespoons of the coconut
Crumble sugar in a baking dish and bake
EF V DF GF T
for three hours. Meanwhile, toss
the raspberries in a bowl with
S E RV E S 8 - 1 2 the remaining coconut sugar and
R E A DY I N 3 H R S , 4 0 M I N S set aside. Once the rhubarb is
(PLUS SETTING TIME) dehydrated and soft, take it out
of the oven and set aside.
FO R T H E C R U ST: 2 For the crust, blend the dates
60g dates and nuts in a high-powered food
80g walnuts processor on high until fine, add
70g almonds the remaining dry ingredients
35g desiccated coconut and blend again, adding two
3 pinches of salt tablespoons of the rice malt syrup
1 tbsp maca powder at the end to help the mixture to
1/2 tsp ground cinnamon stick together. If its not sticky
2 tbsp rice malt syrup or enough, add a few drops of water.
alternative liquid natural Press the mixture into a 20cm
sweetener round fluted pie tin, pushing it up
the sides. Leave in the fridge for
FO R T H E F I L L I N G : two hours to set.
200g rhubarb, cut into chunks 3 For the crumble topping,
4 tbsp rice malt syrup or blitz all the ingredients, except
alternative liquid natural for the coconut flakes, in the
sweetener clean food processor for a few
3 tbsp coconut sugar seconds until the nuts are roughly
125g raspberries broken up, keeping the mixture
60g dates, pitted nice and chunky. Pour the crumble
1/2 tsp vanilla powder mixture into a bowl, add the
14
remaining coconut and mix by
hand, adding the rice malt syrup,
if needed, until it sticks together.
Set aside.
4 To finish the filling, blend the
dates to a paste then add the
dehydrated rhubarb. Add half the
sugared raspberries, the remaining
rice malt and vanilla and blend for
a few seconds until just combined.
Sweeten the mixture if desired.
Pour the filling over the crust and
scatter the crumble on top. Press
the crumble down gently and put in
the fridge for 1-2 hours to set.
Per serving: 274 cals, 18.4g fat
(based on 12 servings)
Recipe taken from Raw Cake by
The Hardihood, (Bluebird, 16.99)
Photography: Lizzie Mayson
Rhubarb Soured
Cream Cake
EF V DF GF T
S E RV E S 1 0
R E A DY I N 1 H R 3 5 M I N S ,
(PLUS COOLING)
175g unsalted butter, softened,
plus extra for greasing
175g caster sugar
150g self-raising flour
1 tsp baking powder
tsp salt
100g ground almonds
3 free-range eggs
1 tsp vanilla extract
150g soured cream
1 orange, zest (optional)
R H U BA R B A N D G L A Z E :
300g rhubarb
3 tbsp caster sugar
50g icing sugar, sifted

Cooking the rhubarb before it
goes into your cake is a great
idea it provides just the right
amount of squidge
1 Preheat the oven to 200C/400F/
Gas 6. Wash the rhubarb, shake
dry, then cut into 2cm slices. Cut
any thicker stalks lengthways, so
the pieces are an even size. Toss
with three tbsp of caster sugar
in a roasting tin, spread out in an
even layer, then cover with foil and
roast for 15 minutes. Uncover, then
cook for five minutes more, until
the rhubarb is just tender, bright
pink and the juices are syrupy.
Cool completely, then drain off all
the juices and reserve both the
rhubarb and rhubarb syrup for later.
2 Turn the oven down to
180C/360F/Gas 4. Grease a
900g loaf tin and line with baking
parchment, making sure that it
stands 2-3 cm above the top of
the tin. In a large bowl, use electric
beaters to beat the butter and
sugar until pale and creamy. Mix
the flour, baking powder and
salt together, then sift over the
creamed butter and sugar; beat
in. Add the almonds, eggs, vanilla,
soured cream and half the orange
zest (if using), then beat again to
make a thick, even batter.
3 If the rhubarb has released any
more juice since draining it the first
time round, add it to the rhubarb
syrup. Smooth a third of the batter
into the tin, then scatter with third
of the rhubarb, spreading it out
well. Repeat this step, finishing
with rhubarb.
4 Bake for 30 minutes, until golden
and risen, then turn the oven down
to 160C/320F/Gas 2 and bake for
a further 30-35 minutes, or until a
skewer inserted into the centre of
the cake comes out clean. Cool in
the tin for 15 minutes, then use the
parchment to lift the cake onto a
rack. Allow to cool completely.
5 To make the glaze, mix one tbsp
of the reserved rhubarb syrup
with the icing sugar and remaining
orange zest (if using). Drizzle the
glaze over the cold cake and leave
to set. Slice with a serrated knife.
Per serving: 392 cals, 23.6g fat
Recipe courtesy of Waitrose
Rhubarb and Stem
Ginger Scones
EF V DF GF T
MAKES 10 L ARGE SCONES
R E A DY I N 4 0 M I N S
750g self-raising flour
tsp baking powder
185g caster sugar
185g butter, cubed
200g rhubarb, peeled and
cut into small dice
1 piece of stem ginger in syrup
from a jar, cut into very small dice
300ml milk
15
FOOD&RECIPES.RHUBARB
1 Preheat the oven to 190C/380F/
Gas 5. Line a baking sheet with
greaseproof paper.
2 Sift the flour, baking powder and
sugar into a mixing bowl. Rub in the
butter until the mixture resembles
fine crumbs. Add the rhubarb and
ginger, then about two-thirds of
the milk and mix until you have a
soft, slightly wet dough, adding
a little more milk if needed (its
important not to overmix).
3 Turn out onto a lightly floured
surface and roll out to about 3-4cm
thick. Stamp out using an 8cm
round cutter and place on the
baking sheet. Brush the tops
lightly with milk.
4 Put the scones in the oven and
reduce the oven temperature to
180C/360F/Gas 4. Bake for 20
minutes until risen and golden.
Best served warm with clotted
cream and jam.
Per serving: 489 cals, 16.9g fat
Recipe from National Trust Book of Scones
by Sarah Clelland, available from 13 April,
(National Trust Books, 9.99)
COOKS TIP
If you want to make these scones
outside the rhubarb season, you
could use frozen or preserved
(bottled or canned) rhubarb. Drain
it well and pat dry with paper towel
before chopping. You may find you
need to use very little milk.
FOOD&RECIPES.ANNA BARNETT
In the kitchen with
ANNA BARNETT
This month, food writer Anna Barnett talks Easter brunches that have
the wow-factor; packed full of flavour, but low on cals perfect!
T
he Easter period
is steeped in
tradition and this
often extends to
what ends up on
your plate. I like to always
try and surprise whatever
the occasion and brunch
is the perfect time of the
day to throw in a wild card.
Im a huge fan of Asian
food, with its bold flavours
bringing so much to create
exciting vegetarian options.
This dish in particular is a
fantastic alternative to your
standard weekend brunch
and is special enough to
wow guests over Easter.
Itll have you making it
time and time again. As
were out of corn season,
I tend to go bigger on the
cavolo nero and cabbage
instead. This really takes
no time (or expertise)
and delivers a completely
enticing and vibrant
flavour combination. Its
an interesting take on a
Japanese omelette, which
I absolutely love. Im
also particularly drawn
to this dish as its low in
carbohydrates, which
means you wont be starting
your day feeling sluggish
or overly full so therell
be plenty of space for that
Easter egg!
dash of yuzu or white wine vinegar
2 tsp fresh or creamed horseradish
sprinkle of sea salt flakes
1 Prepare the pancake ingredients as
noted, then thoroughly combine in a
mixing bowl adding in the egg last.
2 In a non-stick medium-small frying
pan add your glug of oil followed by
the pancake mixture. Add over the
remaining amount of grated cheese
and allow to cook over a medium-low
heat for 3-4 minutes, until the base
starts to golden. Remove from the
hob and place under a hot grill (around
200C) and cook until golden on the top.
3 For the horseradish mayonnaise,
simply combine all the ingredients,
adjusting the heat to your taste.
4 Serve with a side of crispy shredded
cavolo nero by frying in hot oil and soy
sauce for 30 seconds.
For more recipes head to
AnnaBarnettCooks.com or follow
on Instagram @AnnaBarnettCooks
Japanese Style
Brunch Pancake
E EF V F T GF
FEEDS 2-4
R E A DY I N 2 5 M I N S
white cabbage, finely shredded on
the mandolin
1 fresh corn on the cob,
kernels removed
1 leaf of cavolo nero, finely sliced
small bunch of coriander, leaves picked
and roughly chopped
2 spring onions, finely sliced
generous sprinkle of sea salt flakes
tsp white pepper
green chilli, finely diced
2 medium free-range eggs, whisked
40g mature cheddar, grated (add half to
the mixture and save half to go on top)
glug of oil
H O R S E R A D I S H M AYO N N A I S E
3 tbsp of good -quality mayonnaise
16
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:05 Page 17
 OUR DAILY
BREAD
Filling your home with the scent of homemade bread
is a well-known trick for instant domesticated
smugness! Bring your family and friends around the
kitchen table with these oh-so comforting recipes from
Irish celebrity chef, Rachel Allen

18
 FOOD&RECIPES.BAKING

Three-seed
pumpernickel
EF V DF GF T

M A K E S 1 LOA F
R E A DY I N 8 H R S ,
( P L U S R E ST I N G )

1 tbsp sunflower oil,

plus extra for greasing
300g rye flour
150g wholemeal flour
50g bulgur wheat
30g sunflower seeds
30g pumpkin seeds
1 tsp caraway seeds
1 tsp salt
2 tbsp treacle

1 Line a 900g loaf tin with baking

parchment. Mix all the dry
ingredients together in a bowl. Put
the treacle in a bowl or jug, add
400ml warm water and the oil and
stir well to dissolve the treacle.
Make a well in the centre of the
flour and seeds mixture and add
the liquids, then mix well to form
a sticky dough. Transfer to the
prepared tin and smooth the top,
then cover with foil and allow to
stand overnight or for up to
48 hours.
2 The next day, preheat the oven
to 110C/225F/Gas . Place the
loaf, still covered with the foil, in
the oven and cook for six hours.
3 Remove the foil and turn the loaf
out of the tin. Put back in the oven
and cook for a further two hours.
Transfer to a wire rack to cool.
Per loaf: 2,180 cals, 50.7g fat
Oatmeal Bread
EF V DF GF T
M A K E S 1 LOA F
R E A DY I N 1 H R , 1 0 M I N S
425g rolled oats (not jumbo
or pinhead)
tsp sea salt
2 tsp bicarbonate of soda
2 tbsp mixed seeds
1 free-range egg
500g natural yoghurt
1 Preheat the oven to 200C/400F/
Gas 6. Line the base of a 900g loaf
tin with baking parchment.
2 In a large bowl, mix the oats, salt,
bread soda and mixed seeds.
3 Whisk the egg into the yoghurt.
Pour the yoghurt and eggs into the
dry ingredients and mix well.
The dough is meant to be dry and
sticky at this stage so dont worry.
4 Scoop the dough into the tin
and bake for 50 minutes.
5 Turn out of the loaf tin and
bake for a further 10 minutes.
Allow to cool on a wire rack.
Per loaf: 2,273 cals, 76.3g fat
BOOKSHELF
Recipes taken from
Recipes From My
Mother by Rachel Allen
(Harper Collins, 20)
Photography: Maja Smend
M A ST E RC L A SS
SWEET WHITE MILK BUN DOUGH
* 150ml milk * 25g fresh yeast or 12.5g dried
yeast * 450g strong white flour * 40g sugar *
pinch of salt * 75g butter, diced * 1 free-range
egg * sunflower oil, for greasing *
1 Warm the milk until hand-hot (37C/98F) on
a sugar thermometer. Crumble the yeast into
a bowl, pour over the warm milk and set aside
for five minutes.
2 Mix the flour with the sugar and salt, then
rub in the butter cubes.
3 Next, whisk the egg into the milk and yeast, and
slowly pour this mixture into the flour. Mix well
to form a soft dough it should not be too dry
or too sticky at this stage it should not stick to
your hands but there should be no dry crumbs
either. Knead it well, by hand or in a food mixer
with a dough hook, if you wish, until you have a
soft springy dough, this should take 10 minutes.
4 Transfer to a lightly oiled bowl about three
times larger than the ball of dough. Cover
with cling film and leave to rise in a warm part
of your kitchen for one hour, or until almost
doubled in size.
5 Remove from the bowl, knock it back
with your fists lightly, then knead for two
minutes. Once kneaded, shape as required.

19
S E C T I O N H E A D E R .T I T L E
Cinnamon
bun cluster
EF V DF GF T
S E RV E S 4
R E A DY I N 4 5 M I N S
melted butter, for greasing
flour, for dusting
2 tsp ground cinnamon
1 x sweet white milk bun dough
(see masterclass)
FOR THE CINNAMON
BUTTER GL AZE:
50g butter
75g caster sugar
1 tsp ground cinnamon
1 Preheat the oven to 200C/400F/
Gas 6. Brush the sides of a 25cm
springform cake tin with melted
butter and dust with flour, then
shake out any excess flour.
2 Knead the cinnamon into the
dough. Divide the dough into 12
balls and roll on a clean worktop
under the palms of your hands to
make round buns. Cover any dough
thats waiting to be rolled with a tea
towel. Place them slightly spaced
00
20
apart in the tin, three in the centre
and nine around the sides, making
sure the neater sides are facing up.
Cover with a tea towel and leave to
rise in a warm part of your kitchen
for one hour, or until almost doubled
in size. When you press the dough
gently, they should feel airy and the
dent of your finger should remain.
3 Place in the preheated oven for
35-40 minutes or until golden and
cooked all the way through.
4 Meanwhile, make the glaze by
boiling the butter, sugar, cinnamon
and 50ml water together for 2-3
minutes until slightly thickened,
stirring continuously to dissolve the
sugar before it boils.
5 Take the cluster out of the oven
and leave to stand for two minutes
before taking out of the tin and
placing on a serving plate.
6 Immediately pour over the hot
cinnamon butter glaze, using a
pastry brush to help you cover
every bit of the top of the cluster.
Allow to cool a little, and then serve.
Per bun: 258 cals, 9.7g fat
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:07 Page 21
 F O O D & R E C I P E S .T E A
TEA TIME
We all know that a brew and a natter is a British
tradition that can solve anything so, in honour of
National Tea Day (21st April), here are our favourites
BLOOM
ABSOLUTE
M AT C H A
GREEN TEA
16.99, bloomtea.co.uk
Packed with protein and fibre,
matcha delivers slow-release
caffeine which helps to boost
concentration levels giving you
a natural energy boost and an
added dose of antioxidants.
Stoneware Classic Teapot in Satin Black, 39, lecreuset.co.uk
TEAPIGS LIQUORICE
& PEPPERMINT
4.15, ocado.com
These biodegradable tea temples are
jam-packed with dried licorice root and
peppermint leaves making it the sweetest
of all the teas we tested. Liquorice is great
for balancing our adrenal glands so, not only
does this cuppa pack a flavour punch its also a
great modulator for our hormone levels.
22
QI ORGANIC
FA I R T R A D E
LOOSE LEAF
CHUN MEE TEA
2.19, qi-teas.com
Chun Mee green tea is one of Chinas
most popular teas, taking its name
from its shape the line of the leaf
resembles the shape of an eyebrow.
This mellow brew is clear with a dark-
yellow tint a great alternative to
your usual green tea tipple of choice.
EDINBURGH TEA
AND COFFEE
H E AT H E R T E A
5.95 per 125g tin,
edinburghteacoffee.co.uk
We love this delicate blend of black
tea simply brewed in boiling water,
but its also great with a splash of
milk. The black tea leaves have been
blended with heather blossoms,
picked off the Scottish Highlands,
giving it a delicate floral note.
CHAMOMILE,
VA N I L L A
& MANUKA
HONEY TEA
2.49, pukkaherbs.com
The perfect night-time cuppa, this
chamomile infusion has a subtle hum
of aniseed from fennel and liquorice
root. Restore stillness to your evening
routine with a cup of this calming
blend; great for beating the bloat and
improving your gut health.
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:07 Page 23
 Tea Total
Boil, brew, pour and drink; the perfect cup of tea takes
time, patience and your favourite mug! Here's our pick
of the best herbal offerings to bring you peace, calm
and harmony

Te
a
P e ac e

24
 F O O D & R E C I P E S .T E A

B
ad news, stressful day, or simply 3g chamomile flower
2g spearmint leaf
catching up with an old friend, 2g lavender flower
everything's better with tea. And, no 1g licorice root
1g hops (other alternatives
one knows this more than co-founder available)
of Pukka Herbs, Sebastian Pole. In his 1g olive leaf (optional)
new book, Cleanse Nurture, Restore with Herbal 1 Put all of the ingredients in a pot.
Tea, he explores the powerful world of plants and Add 500ml freshly boiled filtered
the healing properties of a good ol' cuppa. water. Leave to steep for 10-15
minutes, then strain and breathe in.

Brave Heart
Our heart is a miracle. Not just
because of its perpetual pumping,
but also because its the seat of our
consciousness, directly responding
to how we feel. Just as we now
know that the heart has receptors
responding to hormones and
neuropeptides, we also know that
if extreme feelings, such as anger
or grief, linger for too long then
they can affect the heart. Anger is
a high risk factor for heart-disease
just as junk food is.
This is a therapeutic tea for
nourishing your heart, both the
physical and emotional.
MAKES 2 CUPS
4g hawthorn berry
2g hawthorn leaf and flower
2g limeflower
2g cinnamon bark
1g motherwort
5 strands saffron
pomegranate juice (or 1 tbsp)
per cup
1 Put all of the ingredients in a pot
(except for the pomegranate juice).
Add 500ml freshly boiled filtered
water. Leave to steep for 10-15
minutes, then strain. Add a glug of
pomegranate juice to each cup.
HAW THOR N B E R RY,
L EAF AND FLOWE R
If colour is anything to go by, this
vibrant red berry is one for your
heart. The leaf is considered to
be a specific restorative to the
heart muscle, and the flower has
a long history of use in aiding
heart weakness. Hawthorn is
my go-to herb for anyone with
a broken heart or anyone who is
stuck on a feeling.
C H A M O M I L E F LOW E R
If you know chamomile, you know
LI M E FLOWE R
peace. It takes you to a place
Always best used in a tea,
limeflower takes the strain off the of stillness from where you can
find tranquility.
heart by helping you to relax and
lower your blood pressure. S PE A R M I NT L E A F
This lightening leaf is fresh
CI N N AM O N BA R K
and cleansing, helping you feel
Renowned for bringing energy comfortable with who and how you
to the chest, cinnamon warms are. Its essential oils are known to
circulation and helps boost the help relax your nervous system
heart. Its invigorating properties and bring tranquility when you
help keep the blood flowing need it most.
and the emotions moving.
L I CO R I C E RO OT
M OT H E RWO RT Beloved by Buddhists for
Not just for mothers, motherwort enhancing clarity during
is also known by herbalists as meditation, this sweet tonic root
Leonarus Cardiaca. Like a lion, supports, nourishes and balances
motherwort is a heart tonic the entire system. Renowned
that brings you courage and in Ayurveda for strengthening
confidence. Fluttering hearts the nervous system and the
become rhythmical and blood intellectual quality of your brain,
pressure can become normal. licorice actually rejuvenates
SAFFRO N your mind.
Entering the heart channels, OLIVE LEAF
saffron lifts awareness and eases Carried by doves as a peace
the strain of anger and depression. offering, olive leaf doesnt taste
Traditionally used to help increase that interesting, but its potent
blood flow, its water-soluble antioxidants are a welcome
carotenoids help to protect cell offering for stressed-out cells. Add
membranes, essential for a it as a symbolic offering on your
healthy heart. path to peace.
ROSE WAT E R
A specific for the heart. Its soft and
gentle astringency strengthens
tissues and holds them in place,
helping to prevent weaknesses
and pain. Roses essential oils ease
anger and bring joy.
P O M EG R ANAT E J U I C E
This amazing sweet and sour
juice is packed with artery-
protecting antioxidants.
Peace Tea
These herbs help you move closer
to peace, one sip at a time.
MAKES 2-3 CUPS

25
 a
rt
Brave h e

Let There Be Joy 10-15 minutes, then strain. Add the cobwebs that can envelop
the rose water and honey to taste, our mood, making us feel alert
When the chips are down and then sip for joy. and susceptible to an excess
the blues have clouded your of jubilation.
L E M O N BA L M
day, drink this blend of instant- ST J O H N S WO RT
The personification of a spirit- F LOW E R I NG TO P
happiness herbs. Not all of lifes raising herb, lemon balm opens St Johns wort is really good
BOOKSHELF experiences are easy, but this tea your mind so you can connect with at helping to heal emotional
Recipes taken will help you digest them. your heart. wounds and move stuck
from Cleanse,
L I M E F LOW E R
emotions. As the block
Nurture, Restore MAKES 2 CUPS clears, we can start to feel
with Herbal Tea by While the sweet smell of this
delicate flower brings instant ourselves again.
Sebastian Pole, (20, 3g lemon balm
Frances Lincoln). 3g limeflower happiness, the honey-like taste ROS E WAT E R
Photography: Kim 2g lavender flower can also bring joy into your day. I am in love with rose water. It
Lightbody 1g rosemary leaf does something very special
L AV E ND E R F LOW E R inside you. Try it and see.
1g St Johns wort flowering top Pairing beautifully with lemon
1 tsp rose water (per cup) H O NE Y
balm, lavender banishes anxiety
a dash honey (per cup) and brings joy. Just smelling Honey really is unique. It directs
lavender helps us feel better. this formula to your head and
1 Put all of the ingredients in a pot brings immediate energy to
(except for the rose water and ROS E M A RY L E A F your brain. St Johns wort is a bit
honey). Add 500ml freshly boiled Happiness is all around, we just astringent, so this tea needs a
filtered water. Leave to steep for need to find it. Rosemary clears sweet lubricant like honey.

26
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:08 Page 27
 BAKING
ESSENTIALS
Tie a knot in your apron and preheat the oven,
weve rounded up the best kitchen tools to
help create a baking masterpiece

1
2

1. 4.8L KITCHENAID ARTISAN STAND
MIXER, 549.95, JOHNLEWIS.COM
Multitask to the max with this iconic
stand mixer with attachments including
a balloon whisk, dough hook, spiralizer,
juicer and ice cream maker. Not only will
it add a sense of style into your kitchen,
but its world-renowned sturdy design
means that youll be handing it down for
generations to come.
2. ROTARY WHISK, 12.99,
LAKELAND.CO.UK
Whip up egg whites and double cream
with ease using this retro, rotary whisk.
For those times when setting up a stand
mixer would take longer than the recipe
itself, a classic hand-held whisk
does the job.
3. LINEA PAVE CAKE STAND, 30,
HOUSEOFFRASER.CO.UK
Display your homemade bakes for
everyone to admire on this simple,
elegant cake stand. Adorned with a
decadent layer cake, it will be a beautiful
centrepiece at any party!
4. PYREX CLASSIC GLASS MEASURE
JUG, 9.99, PYREXUK.COM
A classic measuring jug is a baking
essential and all Pyrex products are
made with borosilicate glass, making
them thermal shock resistant. The easy-
to-read measurement indicators give
you the option of imperial or metric
readings, too.
5. SUPERFAST THERMAPEN,
48, THERMAPEN.CO.UK
This easy-to-use thermometer takes the
guesswork out of baking, so youll never

28

have a soggy bottom or uncooked
middle again!
6. PUSHPAN LOOSE-BASED NON-
STICK CAKE TIN, FROM 10.99,
LAKELAND.CO.UK
These non-stick pans are a great time-
saver, made from carbon steel and covered
with a non-stick coating, youll never need
to grease them. Plus, the loose base allows
you to release your creations with ease.
SHOPPING.BAKING
Now youve got the
gadgets, put them into
action! Turn over for a
selection of delicious
baking recipes from Mary
Berry and Rachel Allen
6
9
7. TYPHOON BELLA CREAM create Rachel Allens oatmeal bread on
MECHANICAL KITCHEN WEIGHING page 36. Its dishwasher safe and easy to
SCALES, 29.99, LAKELAND.CO.UK clean and the non-stick will ensure you
avoid any baking disasters.
Baking is a science that requires precision,
so accurately measuring ingredients is
9. SAINSBURYS HOME VILLE DE
key to the perfect bake. Oozing vintage
PROVENCE CERAMIC MUFFIN TRAY,
charm, this retro scale has a large stainless
12, SAINSBURYS.CO.UK
steel bowl, which weighs up to 4kg in 20g
Part of Sainsburys new homewares range,
increments and is easy to reset.
this deep, ceramic muffin tray is perfect
8. SAINSBURYS HOME VILLE DE for creating pillow-soft cakes or giant
PROVENCE CERAMIC LOAF TIN, Yorkshire puddings.
10, SAINSBURYS.CO.UK
Use this non-stick, ceramic loaf tin to
29
PROMOTION

L E T S TA L K
CA L I FO R N I A RA I S I N S
A N D H E A LT H
If raisins arent a part of your diet, you could be missing out
on an important ingredient in your life.

Ounce for ounce, raisins have nearly MAKE CALIFORNIA

three times the antioxidant capacity of R A I S I N S PA R T O F
red and green grapes. In fact, they are YO U R L I F E
one of the richest sources of antioxidants
of all foods. Thats not surprising, since
when fruits are dried, their compounds KIC K STA RT YO U R DAY
are greatly concentrated. Sprinkle a few California raisins
Raisins pack more nutrition than their on your cereal, or mix into a pot
small size might indicate. When grapes of yoghurt.
are dehydrated to produce raisins, the
nutrients become more concentrated,
making a handful of raisins a snack
containing B vitamins, iron and
MID - M O R N IN G SN AC K
potassium. Besides nutrients, raisins
are also a good source of carbohydrates Put a few tablespoons of
California raisins into a pot for
which provide energy. snack time, or add them to
Grown in the San Joaquin Valley, some homemade energy bars.
California raisins are a 100% natural
ingredient. Irrigated with the pure
mountain waters of the surrounding
Sierra Nevada, the raisins are fed only
by these rivers and the sun. AFTERNOON TEA
One of natures most versatile Traditional scones with
ingredients, they can be used in sweet California raisins, cream and
or savoury dishes, as a main meal, jam, or California raisins cookies
dessert or just as a healthy snack with a hot drink.
on their own.

AT T HE E N D O F T HE DAY
Try a Vietnamese stir fry with
California raisins, peppers
stuffed with spiced couscous
and California raisins.

(All recipes and more on our website)

C ALIFORNIA RAISINS ARE AVAIL AB LE AT M OST M A JOR SU PER M AR KETS

A ND LEADING HEALTH FOOD STOR E S. LOOK FOR PROD U C E OF U SA ON T H E PAC K
TO BE SURE THEYRE FROM C ALIFOR NIA. M OR E INFO AT C ALIFOR NIAR AISINS.CO.U K

30
 FOOD&RECIPES.MARY BERRY

A ll a b o ut

that bake
Mary Berry, the queen of baking, is back again
and just in time to help you bake a showstopper!

31

White Chocolate 300ml pouring double cream
and Raspberry 1 tsp vanilla extract
Cheesecake 500g fresh raspberries
1 tbsp icing sugar
EF V DF GF T
S E RV E S 6 8 1 You will need a 20cm round
R E A DY I N 3 0 M I N S , springform tin with deep sides,
PLUS COOLING and a piping bag fitted with a plain
nozzle (optional). Butter the base
FOR THE BASE: of the tin and line with a disc of
150g Digestive biscuits baking paper.
60g butter, plus extra for greasing 2 To make the base, measure the
1 tbsp demerara sugar biscuits into a resealable freezer
bag and use a rolling pin, or the
FOR THE TOPPING: base of a saucepan, to crush into
200g white chocolate fine crumbs, but still with a bit
1 x 250g tub of full-fat of texture.
mascarpone cheese 3 Heat the butter in a small
saucepan over a low heat until
32
just melted. Add the crushed
biscuits and sugar and stir until
combined. Spoon into the base
of the prepared tin and press with
the back of a spoon until level.
Chill in the fridge while you make
the topping.
4 Break the chocolate into a
separate bowl (see tip), and sit
it on top of a pan of simmering
water. Stir until melted but not hot,
then leave to cool down for 5-10
minutes until cool, but still liquid.
5 Meanwhile, tip the mascarpone
into a bowl and mix with a spatula
to loosen so it is soft. Stir in the
cream and vanilla extract, stirring
with the spatula until smooth.
6 To make a coulis for the top of
the cheesecake, place half the
raspberries into a small blender
or food processor. Add the icing
sugar and whizz until runny, then
pour through a sieve to remove
the seeds.
7 Pour the melted chocolate into
the bowl with the mascarpone
mixture and stir to combine,
taking care not to over mix.
8 Spoon half the white chocolate
mixture onto the biscuit base
in the tin. Use the handle of a
teaspoon to make a few small
holes in the white chocolate
mixture, pushing right down to
the top of the biscuit base.
9 Pour or pipe enough of the
coulis into the holes to fill them,
setting aside the remaining coulis
for decorating the top of the
cheesecake. Spoon the remaining
white chocolate mixture on top
and smooth and level the top.
Cover with cling film and chill in
the fridge for a minimum of six
hours, or ideally overnight.
10 To serve, arrange the rest
of the raspberries on top of the
cheesecake and drizzle over the
remaining coulis. Run a palette
knife around the edges of the tin
before removing the sides and
base, and sit it on a serving plate.
Per serving: 629 cals, 52.3g fat
 FOOD&RECIPES.MARY BERRY

Toff
ee Cu
pcakes

IN THE LARDER

NaturalVanillaFlavouring,
3.99,foodieflavours.com

33
 M A R Y S E V E R Y D AY T I P S
To measure black treacle accurately, spray or coat the spoon with a little oil before scooping up the
treacle from the tin. The treacle will then slip off easily when you add it to the bowl.
Its important to pour drizzle icing on top of a warm cake so the juices run into the sponge, keeping it
moist. Stand the cake over a baking sheet to catch the drips or pour the syrup over the sponge while
it is still in the tin, so none is lost.
To break chocolate easily, leave it in the wrapper and give a sharp tap on the work surface before
unwrapping the broken pieces.

Toffee Cupcakes to thicken. Set aside to cool FOR THE BUTTERCREAM

EF V DF GF T
MAKES 12
R E A DY I N 3 5 M I N S ,
(PLUS COOLING)
FOR THE TOFFEE SAUCE:
50g butter
75g light muscovado sugar
150ml double cream
tsp vanilla extract
FOR THE SPONGE:
100g baking spread
150g self-raising flour
150g light muscovado sugar
3 tbsp milk
2 free-range eggs
1 tbsp black treacle (see tip)
tsp vanilla extract
FOR THE ICING: to the icing and whisk to combine.
150g butter, softened
225g icing sugar, sieved
1 You will need a 12-hole muffin tin
and a piping bag fitted with a plain
or star nozzle. Preheat the oven to
180C/350F/Gas 4 and line the tin
with paper cases.
2 First, make the toffee sauce.
Measure all the ingredients into a
saucepan and stir over a medium
heat. Once the butter has melted
and combined with the sugar and
cream, bring to the boil and allow
to bubble for about three minutes
down completely.
3 To make the sponge for the
cupcakes, measure all the
ingredients into a large bowl and
whisk with an electric hand whisk
until blended and smooth. Spoon
the mixture into the paper cases,
dividing it evenly between them.
4 Bake in the oven for about 20
minutes or until well risen, golden
and springy to the touch. Remove
from the oven and leave to cool in
the tin for a few minutes before
transferring to a wire rack to cool
down fully.
5 To make the icing, measure the
butter and icing sugar into a bowl
and whisk with an electric hand
whisk until light and fluffy, or use
a free-standing food mixer. Add
three-quarters of the toffee sauce
Keep the speed low or the sugar
will fly everywhere!
6 Spoon into a piping bag and
pipe swirls on top of each cupcake
using either a plain or star nozzle.
Use a teaspoon to drizzle the
remaining sauce over the top.
Per serving: 432 cals, 25.8g fat
Orange
Drizzle Cake cool down completely.
EF V DF GF T
S E RV E S 8
R E A DY I N 3 5 M I N S ,
(PLUS COOLING)
FOR THE SPONGE:
4 free-range eggs
225g caster sugar
225g self-raising flour
225g baking spread, plus
extra for greasing
1 tsp baking powder
finely grated zest of 1 orange
FILLING:
100g unsalted butter, softened
finely grated zest of orange
2 tbsp orange juice
150g icing sugar, sifted
1 You will need two 20cm round,
loose-bottomed sandwich tins.
Preheat the oven to 180C/350F/
Gas 4, then grease the tins with
baking spread and line each of the
bases with a disc of baking paper.
2 To make the icing, mix the
orange juice and sugar together
in a bowl.
3 To make the sponges, place
all the ingredients for the batter
in a bowl and whisk together
with an electric hand whisk until
combined. Divide the mixture
evenly between the prepared tins
and level the tops.
4 Bake in the oven for about
25 minutes until golden brown
and springy to the touch. After
five minutes turn out of the
tins, remove the baking paper
and transfer to a wire rack.
Immediately pour the drizzle icing
on top of one sponge (see tip), all
the way to the edge. Sprinkle with
the orange zest and set aside to
5 To make the filling, place the
butter in a bowl with the orange
zest and juice. Adding the icing
sugar a little at a time, whisk
with an electric hand whisk
until smooth.
6 Sit the plain, non-iced sponge
on a plate and spread over the
buttercream, right to the edges.
Place the iced sponge on top to
sandwich the cakes together.
Cut into wedges to serve.
Per serving: 607 cals, 29g fat

FOR THE DRIZZLE ICING: BOOKSHELF

juice of orange Recipes taken from
100g caster sugar Mary Berry Everyday
grated zest of by Mary Berry (BBC
orange, to decorate Books, 26)

34
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:08 Page 35

35
 LONG DAYS,
LAZY LUNCHES
Make the most of the long Bank Holiday weekend with
recipes made for sharing. Pull up a chair, stack the
crockery on the table and let your guests tuck in...
Kimchi, egg
and avocado on
sourdough
EF V DF GF T
S E RV E S 2
R E A DY I N 1 5 M I N S
2 tbsp olive oil, for frying
200g kimchi, chopped
into bite-size pieces
1 tsp honey
tsp sesame oil
2 free-range eggs
2 large slices of spelt
sourdough bread
1 small garlic clove, peeled
extra virgin olive oil, to drizzle
1 avocado, stoned and sliced
80g feta, broken into chunks
sea salt and pepper
1 Heat one tablespoon of the olive
oil in a large frying pan over a high
heat. When very hot, add the
kimchi and fry for 3-4 minutes,
stirring from time to time, until
it starts to caramelise.
2 Turn down the heat a little,
add the honey and sesame seed
oil and fry for another minute.
Remove from the heat and leave
to one side.
3 Heat the remaining tablespoon
of olive oil in another frying pan
over a high heat. When hot, put in
the eggs and fry for 3-4 minutes,
until the egg whites are crispy
around the edges and the egg
yolks are still a little runny.
4 Toast the sourdough, then
scrape the garlic over the top
of each piece of toast, rubbing it
into the surface. Season with a
small pinch of salt and drizzle over
some extra virgin olive oil.
5 Spoon the kimchi over the toast,
and top with the avocado, fried
egg and feta. Season with a little
pepper and serve immediately.
Per serving: 592 cals, 42.4g fat
Caramelised
onion, sweet potato
and rye tart
EF V DF GF T
S E RV E S 8 - 1 0 M A ST E RC L A SS
R E A DY I N 2 H R S , 1 0 M I N S
S AVO U RY S P E LT A N D RY E PA ST RY
R E A DY I N 2 5 M I N S ,
1 quantity of savoury spelt and rye
(PLUS CHILLING TIME)
pastry (see masterclass)
5 tbsp olive oil
5 onions, halved and thinly sliced * 200g white or wholegrain spelt flour,
plus extra to dust * 50g rye flour * tsp
2 tbsp chopped fresh
fine sea salt * 120g flavourless extra virgin
thyme leaves
coconut oil or unsalted butter, chilled and cut
2 medium sweet potatoes,
into small pieces *
about 450g, halved and cut
into 2cm wedges
1 Preheat the oven to 200C/400F/Gas 6.
3 free-range eggs, beaten
Put the flour and salt into the bowl of a food
200ml coconut milk or
processor. Add the chilled coconut oil or butter
single cream
and blitz until it resembles fine breadcrumbs.
3 garlic cloves, crushed
2 Add 2-3 tablespoons of water and bring
1 tsp cumin seeds
the dough together with your hands until it is
small bunch of basil, chopped
in a smooth ball. If it is still crumbly, add in a
3 tbsp extra virgin olive oil
few drops of water at a time, being careful
sea salt and pepper
not to overdo it.
3 Flatten the dough out into a disc, wrap it in
1 Preheat the oven to 200C/400F/
cling film and refrigerate for 20-30 minutes,
Gas 6. Heat four tablespoons of
until chilled but still pliable.
the olive oil in a non-stick frying
4 Roll out the pastry between two sheets of
pan over a low-medium heat. Add
floured cling film and line a 24cm round or
the onions and most of the thyme,
35cm x 12cm rectangular tart tin. If you find
and season with teaspoon of
the pastry too difficult to handle, simply press
sea salt and a grind of pepper.
the pastry directly into the tin, making sure the
Cook over a gentle heat for 30-40
base and sides are smooth and even with no
minutes, stirring occasionally, until
cracks. Cover and chill for 15 minutes, or five
golden and lightly caramelised.
minutes in the freezer.
Take care not to burn the onions.
5 Prick the base of the pastry all over with
2 While the onions are cooking,
a fork, line with baking parchment, fill with
make the spelt and rye tart shell
baking beans, and bake for 20 minutes.
according to the recipe.
Remove the parchment and beans and bake
3 Meanwhile, toss the sweet
for a further five minutes, until the tart shell is
potato wedges in the remaining
dry and biscuity.
tablespoon of olive oil, season with
salt and pepper and bake for 20
36
 FOOD&RECIPES.BAKING

This dish can be eaten at any time

of day. It has all the components of a
sublime weekend breakfast or brunch,
but is just as delicious at dinnertime

37
minutes, until just softened
and golden. They will finish
cooking with the tart later.
4 Whisk together the eggs,
coconut milk or cream, two-thirds
of the crushed garlic, the cumin
seeds and most of the basil, and
season well with salt and pepper.
5 Pour into the blind-baked pastry
shell, top with the caramelised
onions and pile over the sweet
potato wedges. Cover completely
with foil and bake for 25 minutes.
6 Remove the foil and bake for
a further 10-15 minutes, until
golden and set.
7 While the tart is in the oven,
combine the remaining thyme,
basil, crushed garlic, a pinch of
sea salt and the extra virgin olive
oil. Drizzle over the tart when it is
baked, and serve immediately.
Per serving: 395 cals, 28.1g fat
(based on 10 servings)
Pappa al
pomodoro soup
EF V DF GF T
S E RV E S 4
R E A DY I N 4 5 M I N S
1kg ripe, sweet tomatoes
1 tbsp red wine or
balsamic vinegar
5 tbsp extra virgin olive oil,
plus extra for serving
1 onion, finely chopped
4 garlic cloves, crushed
60g spelt sourdough bread
small handful of basil,
chopped, to serve
sea salt and pepper
1 Preheat the oven to 200C/400F/
Gas 6. Put the tomatoes in a baking
tray, toss with the vinegar and one
tablespoon of the oil, and season
well with salt and pepper. Roast for
20 minutes, until the skins burst
open and begin to caramelise.
2 Meanwhile, heat the remaining
oil in a large saucepan over a low-
medium heat. This may seem like a
lot of oil, but it is important for the
flavour of this soup. Add the onion
and garlic and sweat them down
until they are translucent, roughly
the same time it takes for the
tomatoes to roast. Make sure to
keep the heat quite low, otherwise
the flavour of the extra virgin
olive oil will be altered.
3 Blitz half of the roasted tomatoes
and juices in a food processor or
38
Dont let the simplicity of
this humble tomato, bread
and olive oil soup fool
you; it has an incredible
depth of flavour, and with
the right ingredients it
can be show-stopping
with a stick blender, until smooth.
Add this and the whole tomatoes
and all the oil and juices from the
pan to the onions. Tear the bread
into the pan and add most
of the basil.
4 Season with one teaspoon of salt
and a grind of pepper, and simmer
gently for 20 minutes.
5 The soup should be very thick,
but if it is too thick stir in a few
tablespoons of water. Taste and
adjust the seasoning if necessary.
Serve up in bowls with a good
drizzle of extra virgin olive oil
and the remaining basil scattered
over the top.
Per serving: 286 cals, 21.6g fat
 FOOD&RECIPES.BAKING
*Contains non-vegetarian content

BOOKSHELF
Recipes taken from
*HEALTHY BAKING:
Nourishing Breads,
Wholesome Cakes,
Ancient Grains and
Bubbling Ferments
by Jordan Bourke
(Orion, 20 hardback
/10.99 ebook)

39
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P R O D U C T: PY R E X
GLASS CAKE DISH
S E RV E S 1 0 - 1 2
R E A DY I N 1 H R , 1 0 M I N S
250g Digestive biscuits,
finely crushed
125g melted butter
5 free-range egg yolks
and whites
160g caster sugar
500g cream cheese
125g double cream
40g cornflour
seeds from one vanilla pod
juice and zest of lemon
1 Combine the biscuits and butter,
then press into the bottom of a
base that rises up the sides a little.
Chill the base.
2 Beat the egg yolks and caster
sugar together until the sugar
has dissolved.
3 Incorporate all the other
ingredients to form a smooth
mixture, making sure to add the
lemon juice last.
4 Beat the egg whites in a separate
bowl using an electric whisk until
stiff peaks form.
5 Fold the egg whites into the
cream cheese mixture until
completely combined.
6 Pour the cheesecake mixture
onto the biscuit base and
bake at 180C/350F/Gas 4 for
70 minutes.
7 Let the cheesecake cool on a
rack before chilling in the fridge.

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40

Veggin
WITH LUCY PORTER
out
This month, the comedian is packing away her
PJs and potato masher and reveals why shes rejoicing
that spring is in the air
As someone who detests winter with all her might, Easter
marks something of a turning point. No matter when it falls,
to me it signals the beginning of spring. Even if theres snow
on the ground (as has been all too common in recent years)
the flowers in my heart are beginning to bloom.
From October onwards, I walk around with a scowl on my
face and a hot water bottle clamped to my chest. Until Easter
you are lucky if you can get me out of my flannelette pyjamas
and bobble hat. I eat nothing but mashed potato, apple
crumble, and other comfortingly beige foods.
But as soon as the Easter holidays begin, I throw away
my potato masher and cast off my pyjamas. Then I realise I
havent shaved my legs for six months and hurriedly put my
pyjamas back on again.
When I was a kid, I loved Easter for the obvious reason:
chocolate. My deeply religious parents were delighted when
I said I was giving up chocolate for Lent. What they thought
was a sign of my piety was actually a devious ruse I realised
Spicy radishes and tasty baby leaves cleanse my palate
after the mashed potato monotony of winter
00
41
PEOPLE.LUCY PORTER
that if you gave up chocolate for lent, family members
rewarded you with many, many eggs on Easter Sunday.
Chocolate is still a big part of my Easter experience, but
now there are savoury eats I look forward to as well. Those
early vegetables that give us a taste of the treats to come.
Spring onions! Spring Greens! Spring Water! (Doesnt it
taste better than all-year-round water?) Asparagus! There are
so many salad ingredients; spicy radishes and tasty
baby leaves to cleanse my palate after the mashed potato
monotony of winter.
Even the kids notice my improved mood, and we always
really enjoy the Easter holidays. Theyre the perfect length
at two weeks not long enough to get sick of each other, but
long enough to feel zero guilt about spending many days
snuggled up watching TV.
Now, if youll excuse me, Im off up the garden. Im going
to harvest some delicious rhubarb, then use the garden
shears to trim my leg hair.
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:10 Page 42

42
 SHOPPING.EASTER EGG

1 3

2
4

Easter Eggs
Put on a cracking Easter egg hunt this year with our
eggs-pertly selected chocolatey goodies

6 8

5
7

* 1. Hokey Pokey Wicked Dark Chocolate Honeycomb Egg, 21.99, selfridges.com * 2.Hotel Chocolat Extra Thick Egg Rocky
Road to Caramel, 27, hotelchocolat.com * 3. Asda Extra Special Golden Egg, 8, asda.com * 4. Booja Booja Small Fine de
Champ Chocolate Truffles, 9.99, boojabooja.com, 27, hotelchocolat.com * 5. Tesco Finest Dark Chocolate Egg, 5, tesco.com
* 6. M&S Nougat Egg with Almond, Hazelnut & Pistachio, 5, marksandspencer.com * 7. The Chocolate Society Artisan Dark
Chocolate Easter Egg, 29.99, selfridges.com * 8. Michel Cluizel Origami Rabbit, 11.25, harveynichols.com *

43
 SWEETS FOR
MY SWEET
Shes the champion of free-from treats, but what will
founder of Livias Kitchen, Olivia Wollenberg, be making
to satisfy her sweet tooth this Easter? Veggie found out...
Happy Easter, Olivia!
Whats for breakfast?
Lemon drizzle pancakes or
homemade hot crossed buns with
all the nut butter dangerously
delicious and oh-so simple.
The Easter egg hunt is on!
What natural treats have you
hidden around the garden?
Oooh, raw chocolate easter eggs
with a salted date caramel middle.
You cant really beat salted
caramel and chocolate!
How do you manage to stay
refined-sugar free over
Easter? Ever feel tempted to
dip into a bar of Dairy Milk?!
You know, if youd asked
me this question two years
ago, I would have been
devastated at the idea of never
eating another Crunchie bar, but
in all honesty, I actually dont
feel tempted. Im a sugar monster,
so Im always well prepared
with treats, and, with shelves
stacked full of our raw millionaire
bites, Im never going to end up
going without!
How will you celebrate
the extended bank
holiday weekend?
Im actually forcing myself to
take a holiday in the sun and
going away with friends, which
Im so excited about! Its been
a long time since Ive done
anything like this. I will no
doubt end up still working a few
hours a day on emails, but thats
absolutely fine as long as I can
do it in the sun!
Whats your go-to recipe to
make for a big gathering?
In terms of savoury, I like big one-
pot dishes like quinoa risotto or
courgetti with a creamy avocado
sauce and roasted vegetables.
When it comes to dessert, the
apple pie recipe in my book
always seems to go down well
or, something chocolatey, like a
fudgey brownie with a cashew,
cacao and maple sauce.
Can you share a much-loved
family recipe that you return
to time after time?
My mum makes the best soups
which I could never get bored of! I
also still get requests for crumbles
from my dad who misses having a
fridge stocked full.
What store-cupboard
essentials do you always
have to hand for baking?
Oats and oat flour are amazing
for cookies, porridge squares,
crumbles and granola! I tend to
use oat flour because it doesnt
have a particularly strong flavour
like some alternative flours.
Id also make sure I had some
coconut oil to substitute for
butter, and almond milk is great
to loosen up mixes.
Whats your ultimate
chocolate treat?
Aside from the bites, I do love to
eat chocolate frosting straight
from a bowl with a spoon! We
make the most amazing one for
our tea parties but there is a
very similar recipe in my book
and on the blog.
44
Favourite savoury dish?
I love really light and fresh flavours
when it comes to savoury dishes;
Im a big fan of anything zesty
and flavourful!
What does nourishing,
natural food mean to you?
For me, its all about eating foods
which arent too processed as
I often feel really unwell from
processed foods. All of my recipes
are made from natural and simple
ingredients. I feel most nourished
from really fresh foods like fruit and
vegetables. Saying that, I am a big
carb lover so I nearly always have
some sort of carb with my meals,
such as brown rice or quinoa.
As a neuroscientist turned
food entrepreneur, what
food trends do you predict
for 2017 and beyond?
I see fitness becoming a big focus,
with more and more different
concept gyms and workouts popping
up all over the place. I also see and
hope that free-from foods will start
to be dotted all around supermarkets
rather than having to be confined to
free-from aisles.
 FOOD&RECIPE S.LIVIAS KITCHEN

Raw Lemon
Cheesecake
EF V DF GF T

S E RV E S 8 - 1 0
R E A DY I N 1 5 M I N S
( P L U S S OA K I N G A N D
FREEZING TIME)

FO R T H E BA S E :
60g soft pitted Medjool dates
165g unsalted pistachio kernels
90g blanched almonds

FO R T H E
C H E E S EC A K E L AY E R :
75g macadamia nuts
85g cashews
75g raw coconut oil
90ml full-fat coconut milk
(mix the tin well before using)
90ml fresh lemon juice
50ml maple syrup
zest of 1 lemon

chopped pistachios, lemon zest

and/or fresh berries (optional),
to serve

1 Soak the macadamia nuts

and cashews overnight or for a
minimum of 4-6 hours. Drain
and rinse.
2 To make the base, blend all the
ingredients in a food processor
until they start to come together
and then pour into a 24cm pie tin
and push down to cover the base.
3 To make the lemon cheesecake
layer, add everything except the
lemon zest to the food processor
and blend until smooth. Add the
zest and pulse a couple of times.
Pour on top of the base and
place in the freezer for a couple
of hours to set.
4 Take out of the freezer, at least
two hours before serving, and keep
in the fridge. Serve the cheesecake
with a sprinkling of lemon zest,
some chopped pistachios and
fresh berries, if using.
Per serving: 376 cals, 31.8g fat
(based on 10 servings)

These raw cheesecakes can be made

with so many ingredients, and in my
opinion lemons are one of the best to use, BOOKSHELF

giving a refreshing and zesty flavour Taken from Livias Kitchen by Olivia
Wollenberg (Ebury Press, 20)
liviaskitchen.co.uk

45
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:11 Page 46

Prepare
asparagus by
snapping off the woody
ends, leaving the freshest
part for cooking but dont
discard the ends. See
recipe number six for
our top tip...
SIX
Awesome Asparagus Recipes
Take advantage of the most anticipated harvest
of the year with these tasty recipes...
1
Make a tempura batter with 85g of flour, a pinch
of salt and 200ml of sparkling water; whisk in a
2
bowl until smooth. Dip the prepared asparagus
into the batter. Deep fry in smoking hot oil for
2-3 mins. Remove and put onto kitchen roll
to absorb excess oil. Serve with homemade
tzatziki, hummus or guacamole.
Peel the prepared asparagus, creating thin
ribbons. Cover the ribbons with a tbsp of extra
virgin olive oil, a pinch of salt and pepper and a
3
squeeze of lemon juice. In a bowl, combine a
bag of prepared salad leaves and one chicory,
4
leaves separated, with a ball of mozzarella,
torn into bite-sized pieces and a grating of
vegetarian Parmesan-style cheese. Add the
asparagus shavings along with the juices and
toss everything together.
56
Bring a pan of water to the boil and add one
free-range egg per person. For a runny yolk,
Illustration by Alice Cleary (aliceclearyillustrated.com)
boil the eggs for six minutes. Pop the asparagus
into boiling water for one minute and then
immediately put onto a piping-hot grill pan and
cook until charred. Serve the asparagus with
the seasoned boiled eggs perfect for dipping!
TIP: If you put a drop of white wine vinegar and
a knob of butter into the top of the boiled eggs
theyll taste a little like hollandaise!
Dice an onion and finely slice two cloves of
garlic; add to a pan with a glug of oil and fry
until soft. Add 500g of risotto rice and stir to
coat in the oil. Add a pinch of saffron and one
litre of veg stock ladleful by ladleful, adding
47
F O O D & R E C I P E S . A S PA R A G U S
each one when the last has absorbed. Cut
the prepared asparagus in half and add to
the risotto. Once the rice is soft fold in 50g of
vegetarian Parmesan-style cheese, the zest
of half a lemon, a knob of butter and season
before serving.
Make a roux by melting two tbsps of butter
over a medium heat. Add a tbsp of flour and
stir to create a paste. Pour in one litre of milk
and keep stirring until it begins to thicken. Take
the pan off the heat and mix in a tsp of English
mustard, 100g vegetarian Parmesan-style
cheese, 100g of mature Cheddar, a tbsp of
chopped rosemary and thyme and season.
Lay the prepared asparagus in a gratin dish,
cover with the cheese sauce and top with 50g
of vegetarian Parmesan-style cheese and 50g
of breadcrumbs. Bake in a preheated oven at
180C/350F/Gas 4 for 25 mins or until the top of
the gratin is golden.
Dont waste asparagus ends! Dice a shallot
and two garlic cloves and fry in a tbsp of oil.
Once soft, add in a handful of asparagus ends,
75g of frozen peas, 500ml of cream and
200ml of veg stock. Cook for eight minutes
and blitz in a blender for a silky smooth soup.
Poach one egg and grill the asparagus tips in a
griddle pan with a little oil and season with salt
and pepper. Finish the soup with a pinch of salt
and pepper and serve topped with the grilled
asparagus tips, poached egg and a drizzle of
extra virgin olive oil.
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THE
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Our favourite veggie products
on sale this month

C H O C O L AT E Y
GOODNESS
Simply sweetened with naturally unrefined
coconut blossom sugar, iChocs new Expedition
series includes Jungle Bites, made with tiger
nuts and crunchy cacao nibs and Sunny Almond,
made of dark almond nougat and crunchy roasted
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Oatly Creamy Oat is a great alternative to its ideal for baking muffins, pancakes,
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easy-to-use and can be heated to a boil; goodhempfood.com
perfect for cooking with. 89p, tesco.com

48
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:11 Page 49

49
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 14:24 Page 50
 S H O P P I N G .V E G A N S AV O U R Y
EASY VEGAN
Whether its a lunch on-the-go or getting dinner on the table
for the whole family, these savoury vegan options provide
nourishment with a clear conscious and an even cleaner plate!
1
1. LINDA MCCARTNEY
3 MUSHROOM & SPINACH
BURGERS, 1.75, WAITROSE
Made with mushroom, soya protein
and spinach, these frozen burgers
are hard to stop at just one! Perfect
2 paired with chunky homemade
garlic and herb wedges
and guacamole.
2.GLORIOUS FRAGRANT THAI
CARROT SOUP, 2, ASDA
A light and fragrant blend with
only 1.7% fat, fusing lemongrass,
ginger, lime and coriander with the
sweetness of carrot and coconut.
3. GOSH! CHICKPEA,
COURGETTE & MOROCCAN
SPICED BAKES, 2.50, TESCO
Packing in one of your five-a-day,
we love these
spicy high-fibre
bakes on top of
a mound of crisp
salad leaves,
5 or stuffed inside
wholemeal
4 wraps with
crunchy slaw.
51
4. TILDA PULSES AND RICE PINTO
BEAN, GREEN CHILLI AND LIME,
1.39, TESCO
Eaten hot or cold, Tildas Pulses and
Rice pouches are saviours for speedy
suppers (all but the chickpea, harissa
and lemon variety are vegan).
5. FRYS QUINOA & BROWN RICE
PROTEIN BURGERS, 2.75, OCADO
A blend of quinoa, soy and brown rice
proteins with a gluten-free crumb
coating and chia seeds stack em up
and tuck in!
6. EASY BEAN INDIAN SAMBAR
DHAL, 3.49, OCADO
Setting the bar high for ready meals,
this protein-packed hearty dhal
makes lunch al desko an easy option,
thats ready in mere minutes.
7. VBITES VEGIDELI HOTDOG
STYLE SAUSAGES, 2.29,
VBITESFOODS.COM
Who says vegans have to miss out on
the barbecue?! These ready-to-eat
sausages are great chargrilled and
topped with caramelised onions and
fiery mustard.
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 15:11 Page 52
 FO O D & R EC I P E S .V EG A N

E SH ,
FR
GAN
E
T,
FAS
V

Keen to add more plant-based food to your weekly meal plan?

Take inspiration from vegan cook and author of 15 Minute Vegan,
Katy Beskow aka Little Miss Meat Free, with these
speedy, flavoursome recipes

53
Courgette & Lemon
Pappardelle with
Pine Nuts
EF V DF GF T
This fresh, lemony pasta tastes
like summer in a bowl, even
when its cold outside. The grassy
flavour of courgette meets the
crisp bites of toasted pine nuts,
all brought together by addictively
slippery pappardelle ribbons.
S E RV E S 2
R E A DY I N 1 5 M I N S
200g dried pappardelle (egg-free)
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 medium courgettes, grated
1 tbsp pine nuts
2 unwaxed lemons
generous pinch of sea salt
and black pepper
2 tbsp extra virgin olive oil
handful of fresh basil leaves
1 Cook the pappardelle in a large
saucepan of boiling water over a
high-medium heat for 10 minutes
until al dente, then drain.
2 In the meantime, heat the olive
oil in a large frying pan over a low-
medium heat. Add the onion to
the pan, followed by the garlic.
3 Add the courgettes to the pan
and increase the heat to medium.
Stir frequently to avoid burning and
encourage even cooking, and cook
for 4-5 minutes. Add the pine nuts
and cook for a further minute.
4 While the courgette is cooking,
slice the lemons in half. When
the courgettes have softened,
squeeze over the juice of each
lemon through a sieve, then
remove the pan from the heat
and season with sea salt and
black pepper.
5 Toss the cooked, drained
pappardelle into the courgette
and coat evenly. Drizzle with extra
virgin olive oil and scatter over
basil leaves. Serve immediately.
Per serving: 670 cals, 27.8g fat
Pad Thai Jay with
Lime & Sesame
EF V DF GF T
This is my go-to recipe for when
Im hungry and in a hurry, as
54
it is fast, simple, and totally
satisfying. I prefer to use low-
preparation, fast-cook vegetables,
however, feel free to adapt to what
you have at home.
Soft noodles reduce the cooking
time of this pad Thai jay, however,
do ensure they are vegan as some
types may contain egg. Youre more
likely to find the egg-free versions
stored on the shelves rather than in
the chiller cabinets.
S E RV E S 2
R E A DY I N 1 5 M I N S
1 tbsp sunflower oil
6 florets of long-stem broccoli
generous handful of kale
1 small red chilli, finely chopped
10 sugar snap peas
8 tbsp light soy sauce
2 packs of soft cooked noodles
(egg-free)
1 spring onion, finely sliced
handful of fresh coriander,
finely chopped

1 tbsp peanuts, roughly crushed
1 tbsp white sesame seeds
1 red chilli, deseeded and
finely sliced
1 unwaxed lime
1 Heat the oil in a wok over a high
heat until smoking hot. In the
meantime, trim any tough stems
from the broccoli and kale.
2 Add the chilli, broccoli, kale,
and sugar snap peas to the wok
and stir-fry for 3-4 minutes.
3 Spoon in the soy sauce and stir
through. Then add the noodles
and continue to stir-fry for 2-3
minutes, being careful not to
break the noodles.
4 Cook until all the ingredients
are coated in soy sauce and the
vegetables are crisp and bright.
Remove the wok from the heat and
stir the spring onion and coriander
through the pad Thai jay.
5 Scatter the peanuts over
the top, along with the sesame
seeds and red chilli. Slice the
lime in half and squeeze the juice
through a sieve onto the noodles.
Serve immediately.
Per serving: 897 cals, 28.7g fat
Sumac Onion Salad
EF V DF GF T
Sumac is a ground blend of bright
sumac berries, grown in warmer
climates. It has a fresh, lemony
flavour and is a traditional
ingredient in Middle-Eastern
cuisine. Serve this salad with
falafel, hummus and flatbreads.
S E RV E S 2
R E A DY I N 1 5 M I N S
1 red onion
1 white onion
1 tsp ground sumac
generous handful of fresh
flat-leaf parsley, finely chopped
4-5 fresh mint leaves,
finely chopped
1 unwaxed lemon
1 tbsp extra-virgin olive oil
pinch of sea salt
1 Finely slice both the onions.
Add to a bowl and sprinkle with
the sumac. Stir the parsley and
mint through the onions. Halve
the lemon and squeeze in the juice
through a sieve. Pour in the olive
oil and stir to combine. Allow the
salad to infuse for 10 minutes,
then season with salt.
Per serving: 64 cals, 3.7g fat
Harissa Aubergine
Kebabs
EF V DF GF T
Serve in soft flatbreads with
the tangy relish and jewel-like
pomegranate seeds and a generous
drizzle of tahini. Once exclusive
to Middle-Eastern grocery shops,
harissa is now available in most
large supermarkets simply check
out the world food aisle.
S E RV E S 2
R E A DY I N 1 5 M I N S
1 large aubergine, cut into
3cm chunks
6 whole cherry tomatoes
2 tbsp harissa paste
1 tbsp maple syrup
2 large flatbreads
1 small pomegranate, seeds only
generous drizzle of tahini paste
FOR THE RELISH:
small cucumber, finely chopped
1 small red onion, finely chopped
handful of fresh mint leaves,
roughly chopped
1 tablespoon cider vinegar
55
FO O D & R EC I P E S .V EG A N
1 Heat a griddle pan over a
medium-high heat. Thread the
aubergine chunks and cherry
tomatoes onto two metal or
pre-soaked wooden skewers.
2 Whisk the harissa paste and
maple syrup into a large bowl,
then dip the skewers into the BOOKSHELF
mixture, generously coating the Recipes taken from
aubergine and tomatoes. 15 Minute Vegan
3 Place the skewers onto the by Katy Beskow
griddle pan for 5-6 minutes, then (Quadrille, 15)
turn on the other side and cook Photography by
for a further five minutes. Dan Jones
4 In the meantime, prepare the
relish. Put the cucumber and
red onion in a small bowl and stir
through the mint. Sprinkle over
the vinegar and allow to infuse
while the kebabs are cooking.
5 Arrange the grilled flatbreads
on a platter and liberally sprinkle
over the pomegranate seeds.
Carefully remove the kebabs from
the griddle pan and slide off the
vegetables onto the flatbreads.
Spoon over the relish and tahini
and serve immediately.
Per serving: 296 cals, 12.5g fat
5 TAKE
WITH
K AT Y B E S KO W

FAVOURITE VEGETABLE?
I love the earthy flavour of beetroot
perfect in salads, roasted with Sunday
lunch or tossed into a risotto.
CANT-LIVE-WITHOUT RECIPE?
My courgette and lemon pappardelle
with toasted pine nuts is the perfect
quick, comforting dish. You can never
go wrong with a big bowl of pasta!
FAVOURITE TOAST TOPPINGS?
Peanut butter and strawberry jam on
thickly sliced, hot toast.
BEST ACCIDENTALLY VEGAN
PRODUCT YOUVE FOUND?
Shop-bought puff pastry, such as Jus Roll
tends to be accidentally vegan, as its made
with oil instead of butter. Simply check the
ingredients! I love to whip up a rustic balsamic
tomato and red onion tarte with pre-rolled puff
pastry, which is ready in 15 minutes.
r is
Ha

sa A
MIDNIGHT MUNCHIES OF CHOICE?
A crisp sandwich made with Ten Acre cheese
and onion crisps!
BEST INGREDIENT TO DETOX?
uber
gine Kebab s
I dont detox, but tend to drink lots of water during the day.
FLU-FIGHTING REMEDY?
I find that a good curry packed with turmeric, lemon juice and
coriander helps to solve everything life throws at you!
BEST NATURAL PICK-ME-UP? FAVOURITE
A quick smoothie packed with lots of fresh berries is always a good COMFORT FOOD?
one, alongside a great cup of coffee. A slow-cooked butternut,
MUST-HAVE KITCHEN UTENSIL? apricot and maple tagine with
I love Flint and Flame knives a couple of good quality knives saves pomegranate pilaf and caramelised pears.
so much time and effort in the kitchen. ULTIMATE TREAT?
BEST FOOD PHOTOGRAPHY TIP? Whenever Im in London, I stop by at Yorica in Soho for vegan ice
Utilise daylight for photographs that look natural and modern. cream and waffles. The violet ice cream is my absolute favourite!

LIFE MOTTO? SPEEDY SUPPER LIFESAVER?

Be somebody who makes everybody feel like a somebody. My Pad Thai Jay with lime and sesame is speedy and satisfying
you can switch the vegetables with what you have in the fridge and
SWEET OR SAVOURY? the other ingredients are all in the store cupboard.
Savoury, until dessert
FAVOURITE CUISINE?
BEST BREAKFAST IN A RUSH? I love Middle Eastern and I can think of nothing better than a table
I love cinnamon toast; my recipe takes less than five minutes! of tagine, tabbouleh, warm flatbreads, fresh hummus, stuffed vine
TEA OF COFFEE? leaves and preserved lemons.
I start the day with a black coffee, then switch to Yorkshire tea, BEST ADVICE YOUVE EVER RECEIVED?
usually with a splash of soya milk. Reach for the moon; even if you miss youll land among the stars.
FAVOURITE COOKERY BOOK? Wise words from my wise sister!
Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz BEST ADVICE YOU COULD GIVE TO SOMEONE
I use it all the time. TRANSITIONING INTO VEGANISM?
INSPIRATIONAL CHEF? Start with one vegan meal, then have a vegan day. Before you know
Andrew Dargue of Vanilla Black in London never fails to create it, every day will be vegan. Also, try lots of non-dairy milks to see
innovative, modern veggie food. which types you like best. Its such an exciting time to be vegan.

56
54
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 14:21 Page 57
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:38 Page 58
 S E L F. R E F R E S H

SELF
S O A K A W AY Y O U R W O R R I E S

Turn to page 78
for more ways
to use essential
oils around
your home

,
Sweet orange, cardamon
Australian clay, ro sehip
and black pepper

If you only do one thing this month, whisk your mind away by
adding epsom salts and essential oils to your evening soak. Light
your favourite soy candle, apply a natural face mask, press play on
your bath time playlist, close the door on the rest of the world and
submerge yourself in a relaxing bath for some much-needed me time.
Cheaper than an aromatherapy massage, a calming bath has endless
benefits; from helping to release heavy worries latched onto your
shoulders after a stressful day, to relieving the aches and pains
after a harcore workout we swear by it!

Chia Bath Brew, available from anthropologie.com

59
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 15:14 Page 60
 F O O D & R E C I P E S . H E A LT H

PURPLE REIGN
Next time you pick up a purple cabbage or a punnet of
blueberries, consider the phenomenal combination of
antioxidants and resveratrol within them. Not heard
of the latter? Reservatol is a chemical most commonly
found in purple fruit and vegetables. Much in the
same way that we lose strength and endurance in
our muscles as we age, we also see a gradual decline
in memory, reaction time and the processing of
information. Resveratrol enhances both memory and
reaction time, says Dr William Amzallag. Its enzymes
help all of our functions and systems: cardiovascular,
immune, brain and digestive. With a botanical blend of
antioxidants that super-charge your internal systems,
Reserve, the naturally sweet supplement from
Jeunesse Global, offers an intense hit of resveratol: the
perfect boost of restorative powers to super-charge
the immune system. jeunesseglobal.com

health bites
The latest nutrition, fitness and wellbeing advice

A FINE HARVEST D A I RY- F R E E

Extracted from the Koroneiki olive tree often referred to as The King of Olive Trees GOODNESS
Kalamata Premium Organic Extra Virgin Olive Oil (25, 500ml) is considered one of the
worlds finest. Studies have shown that the vitamin A content of the oil helps with cancer Koko Dairy
prevention and promote healthy eyesight, while the oils mineral content includes calcium, Free (1.50,
copper, iron and magnesium, contributing to strong bones and clear skin. Organically 1L) has
cultivated and harvested by hand each year, the unique flavour, with a concentrated taste updated its
and rich aroma, is perfect for dressing spring salads and warm grains, milk packaging
or try it drizzled over fresh, crusty bread with balsamic as the this month
perfect aperitif. kalamatapremiumoliveoil.com with a fresh
design,
making it
easier to
understand
for dairy-free
shoppers. The
versatile milk
alternative
is made
from freshly
pressed
coconut milk
and free from
all major allergens. We love using
it in overnight oats and poured
over crunchy granola, or whizzed
with soya yoghurt, mango and
cardamom to make a refreshing
Indian-inspired mango lassi. At
only 28 calories per 100ml its
lighter than skimmed milk, too.
kokodairyfree.com

61

B I T E-S I Z E D
RECIPE
A LO O T I K K A C H A AT
MADE 8
R E A DY I N 4 0 M I N S
* 2 potatoes, peeled, boiled and
chilled * 2 tbsp vegetable oil
* tsp coriander powder *
tsp garam masala * tsp
roasted cumin seeds, roughly
powdered * tsp dried mango powder
* 170g frozen peas, at room temperature
* sea salt and black pepper * handful of
fresh coriander, chopped * 1 green chilli,
seeded and finely chopped * 2 tbsp cornflour *
1 In a bowl mash the potatoes, add the remaining
ingredients and one tsp of oil and mix well.
Taste and adjust seasoning.
2 Form into eight equal portions and make firm balls with
them then flatten a little into burgers.
3 Dip both sides into the cornflour. Heat the remaining oil in
a large non-stick saucepan and add the potato cakes, cook
over a moderate heat until golden on both sides. Serve with
the yoghurt and tamarind chutney and fresh coriander.
Recipe by food writer, TV chef and founder of The Spice Tailor, Anjum
Anand thespicetailor.com Photography by Lisa Linder
Ask Our Experts
Q: I SUFFER FROM HEAVY
PERIODS AND FEEL
FATIGUED THROUGH
OUT, HOW CAN I UP MY
IRON INTAKE?
Iron-rich foods will certainly nurture and help boost your energy.
Fresh green juice is my favourite iron-booster: actually, I drink
it most mornings! I make it from kale, rocket, parsley, a green
apple, celery stalks and a peeled lemon. Or you could try a green
smoothie by blitzing sweet fruit such as mango with a handful of
kale, watercress, rocket or baby spinach leaves. Its green, but does
not taste of the leaves, just the sweet mango. Snack on iron-rich
nuts and seeds, especially almonds, pistachios, peanuts, sesame
and pumpkin seeds, also the roasted salted soya beans you can
buy. Tahini, and peanut butter are good too some peanut butter
and hummus (made with tahini) spread on real wholemeal bread
or crackers could be your best friend. And,
when you really need comfort, cuddle up
with a hot water bottle and a big mug of
lentil soup: works every time!
YOUR EXPERT: Rose Elliott MBE,
vegetarian cookery writer and author,
roseelliot.com
62
THE NEED
FO R S E AW E E D
Kombu, a variety of edible seaweed,
has been used in Japanese cooking for
centuries, but we are only just learning
of its numerous benefits here in the UK.
Not only is it rich in vitamins and minerals,
but it has a magical effect on the flavour of any
dish it is added to, due to its high concentration
of glutamate, the source of the savoury fifth taste,
umami. Kombu can be found in Asian grocers and larger
supermarkets or head to Detox Kitchen (Soho and Fitzrovia
delis) to try their kombu broth, new to the menu this month.
S U S TA I N A B L E S M I L E
Caring for our planet doesnt
have to be as difficult as it seems
and sometimes the little changes
go a long way. Over 50 million
toothbrushes end up in landfill every
year, so it makes sense to look for
a 100% biodegradable brush. Made
from biodegradable nylon bristles and
natural bamboo which is one of the
worlds fastest renewing resources
these brushes are also antifungal and
antibacterial, helping to keep your pearly
whites sparkling while doing your bit for sustaining the
planet. Multipacks from 15, fromearthtoearth.uk
Have a question? Email yasmin.godfrey@aceville.co.uk
Q: ARE FROZEN FRUITS
AND VEGETABLES
MORE NUTRITIOUS
THAN FRESH?
Eating fresh, living food is our evolutionary key to health. As a
natural chef I strive to cook and eat with the seasons, supporting
local farmers and choosing organic wherever possible. Certain
nutrient levels begin to decline as soon as fruit and vegetables
are picked, so if you eat produce which has been sitting on
the shelves or in transit for days, its nutritional value may be
substantially reduced. Conversely, freezing generally helps to
retain overall nutrient content, as frozen produce will often
have been washed, blanched, frozen and packaged within a few
hours of picking. Eating a wide variety of vegetables and fruits is
essential to get a range of nutrients. Choose a mix of the freshest
possible, plus frozen ones, such as delicious frozen berries in
a fruit smoothie. Remember to freeze your own
when there is a glut of organic best-value
seasonal supplies.
YOUR EXPERT: Nutritionist Cheryl
Thomson trained as a CNM Natural
Chef at the College of Naturopathic
Medicine. naturopathy-uk.com
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 15:15 Page 63

63
 Best On Test
Long gone are the electric blue hues of the eighties, instead,
turn your attention to natural neutrals. This month were
testing cruelty-free eyeshadows to see us from the office
to drinks after hours
ZAO COPPER CREAM EYESHADOW, 15.95,
ZAOMAKEUP.CO.UK
SOPHIE: I enjoyed the versatility of this velvety textured
copper shade, which not only stayed on my eyelids all day but
doubled-up as a creamy blush to highlight my cheekbones.
SABRINA: I loved the bamboo packaging and, that its
refillable. The shadow felt shimmery and the colour didnt
crease as it set. The colour is subtle and versatile; great to use
as a base and lasted all evening. I loved how this felt on my
eyes and how easy it was to apply with my finger.
CHARLOTTE TILBURY THE GOLDEN GODDESS
LUXURY PALETTE, 39, CHARLOTTETILBURY.COM
SOPHIE: I followed the handy coding on the packaging to help
prime, enhance, smoke and pop. The romantic neutral shades
blended seamlessly with my fair skin tone, achieving a smoky
eye without the dramatics of black or grey. Its definitely
worth the investment.
SABRINA: The packaging is beautiful and I love the big mirror,
but it would have been nice if they included a little brush. The
colours were shimmery and I found them to be long-lasting
and great for day wear at the office. I liked that it was easily
blendable but I wanted the darkest shade to be more pigmented
to create an intense look.
O U R PA N E L
Unsure which ethical beauty brands to go for? Each month we ask one reader to
test and compare natural brands against our resident green beauty queen
Sophie Rae, acting Deputy Editor:
My eye area is very sensitive
and, with two different coloured
eyes (genetics!), I struggle to find
eyeshadow colours to work with,
so tend to stick to neutral blends.
64
BENECOS QUATTRO EYESHADOW COFFEE
AND CREAM, 6.95, BENECOS.UK
SOPHIE: A quattro palette, which, when used with a good
blending brush, helped to highlight and define without causing
any irritation on my sensitive eyes.
SABRINA: I used brushes to apply these and liked the shimmer
of the palette. The colours were nice, but I found the highlighter
too light for my skin tone. Perfect for daytime wear at the office
as they arent too intense. I found the colours blended well, too.
LILY LOLO LAID BARE EYE PALETTE,
21, LILYLOLO.CO.UK
SOPHIE: Slimline and compact, this one is by far the best value
for money. A mixture of matte, demi-matte and shimmer shades
with smooth application and blending, its the perfect travel
companion for day-to-night touch ups.
SABRINA: This one came complete with a brush and mirror
and nine versatile colours, which felt very soft and shimmery.
I loved the long-lasting colours; the perfect palette for creating
a smoky eye evening look as I found the colours well pigmented
and vibrant.
Sabrina Kapur, from London:
I wear foundation, lipstick and eyeshadow
for day wear, with heavier eye make-up
for the evening. I use my fingers to apply
eyeshadow unless I want a smoky eye
look, where I use brushes.
 S E L F. B E A U T Y

NEXT
MONTH
Next month, well be
testing nail polish. If youd
like to be our tester, we
want to hear from you!
Contact sophie.rae@
aceville.co.uk
Charlotte Tilbury
The Golden Goddess
Luxury Palette

Benecos Quattro
Eyeshadow Coffee
and Cream

Zao Copper
Cream Eyeshadow

Lily Lolo Laid

Bare Eye Palette

65
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Asparagus with
Indian Spices
2 garlic cloves
3cm piece ginger
500g Asparagus, chopped
3 tsp vegetable oil
1 tsp cumin seeds
tsp fennel seeds
1 onion, sliced
1 green chillies, finely chopped
1 tsp Kashmiri chilli powder
tsp amchoor powder (dried
mango powder)
3 tomatoes, chopped finely
Salt to taste

1 Crush the ginger and garlic in a

pestle and mortar to a paste.

WORTH 2 Heat the oil in pan and on a medium

25
heat add the cumin and fennel seeds.
3 Once sizzling and fragrant add
sliced onions with the chopped green
chilies and crushed ginger and garlic.
Cook for about 5 minutes.
4 Add the chopped asparagus and
sprinkle in the salt, red chili powder
and amchoor.
5 Add chopped tomatoes and cook
The Hari Ghotra stainless Contents: for about 2-3 minutes.

steel 16.5cm Masala * Turmeric Powder

Dubba comes complete * Chilli Powder
with 7 spices, everything * Coriander Seeds
you need to create authentic * Dried Fenugreek Leaves
Indian dishes at home. * Cumin Seeds
No kitchen should be * Garam Masala
without one! * Mustard Seeds
www.harighotra.co.uk

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VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:42 Page 68

Hourglass Ambient
Lighting Powder, 40,
libertylondon.com
Ren Gentle
Cleansing Milk, 16,
renskincare.com
THE BEAUTY
L AWS I LIVE BY
Author, lifestyle blogger and social media sensation
Niomi Smart, gives us the low-down on her beauty routine and
reveals why she adapts her skincare according to the season...
I try not to wear too much make-up during the day
as I prefer to let my skin breathe. The first thing I do in
the morning is wash my face with a cleanser; Im currently
loving the Ren Gentle Cleansing Milk. After cleansing,
I apply a thin layer of Bare Minerals Complexion Rescue
Gel with some BareSkin Concealer which gives a nice
coverage without feeling too heavy. I add NARS Orgasm
Blusher and finish off the look with some mascara and
a Burts Bees lip colour.
A little trick I use when I feel like a need that extra glow
is to mix together highlighter and foundation. For a
quick eye look I use Tarte Cosmetics Rose Gold Eye Stick, its
brilliant! I also love HourGlass, theyre a beautiful brand Im
particularly fond of their Ambient Lighting Highlighter and
Veil Fluid Foundation.
Drink lots of water and wear SPF. Hydration is so
important for general wellbeing and will encourage good
digestion and circulation. My mum and grandma have
amazing skin and I know a lot of that is down to sun
protection, so wearing an SPF is something that has been
instilled in me since I was very young.
Eat Smart by Niomi Smart is out now (20, Harper Collins)
69
S E L F. A - L I S T A D V I C E
Hourglass Veil
Fluid Makeup, 50,
libertylondon.com
Bare Minerals
Complexion Rescue
Gel, 22.95,
bareminerals.co.uk
I make sure I eat plenty of vitamins, antioxidants and
fatty acids to help my skin look flawless. Avocado is rich
in all three so I find adding it to salads and spreading it on
toast can really help to feed my skin from the inside. But,
I try not to set limits when it comes to beauty or food. For
make-up I will go with whatever makes me feel comfortable
on the day and, food-wise, if Im craving something I never
deny myself.
I created my blog as a creative outlet when I left
university. I started drafting posts about my favourite
beauty and food products as well as tutorials on how to use
them, which then led to starting my YouTube channel. I
could never have imagined gaining the supportive audience
that I have now and I feel incredibly lucky to be able to work
with some of my favourite brands.
My top tip is to adapt your skincare according to the
season. In the winter I tend to go for products that are a
little heavier and oil-based to nourish my skin with extra
moisture. In summer, I will use products that dont contain
oil, that way I know Im feeding my skin with what it really
needs at that particular time of year.
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70
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71
 INHALE
HAPPINESS
We are all born with the perfect tool for
mindfulness, one that is with us all the time:
our breath. Vegetarian chef, best-selling author
and Veggies very own columnist, Rose Elliot,
reveals how to channel calmness, peace and
inner strength with every breath you take
M
indfulness and focus, not only opens your awareness
breathing go to the present moment which is
together, and what mindfulness is all about but
when you practise it can also naturally put you in touch
mindfulness with with more peace, joy, strength and,
the breath, what might have been a dare I say it, wisdom which you
dull, boring and mechanical practice may never have known you had. If
suddenly comes alive. Its like putting you wish, it can naturally lead into a
petrol in your tank: mindfulness meditation practice, with all the many
becomes a really enjoyable health and wellbeing benefits that
experience that just seems to flow. this has proven to bring.
When youre
going through a
sad or worrying
time, its natural
Sitting quietly, we focus on one mindful
to think of the
hours, days,
breath after another. We feel the peace
and even years and the strength that this brings.
stretching ahead,
and wonder, how In this moment, all is well
can I ever go on
like this? I caught
myself thinking that the other day, Once you know how to breathe
and then I suddenly remembered: mindfully, you can do it anywhere,
when were in the now, there is only any time, any place; its like flicking
this moment, this breath; all we have on an instant inner peace switch.
to do is be mindful of this one breath.
Feel the peace and comfort of that SO WHAT IS MINDFUL
and then take another breath. Peace, BREATHING?
and even joy, is only a breath away. Being mindful of your breath
Practising mindfulness, using your simply means observing and
breath as the starting point and the opening your awareness to your
72
breath: to breathe in and breathe
out, without controlling or judging
it in any way: letting it be. Thats it
its that easy! Once youve become
aware of breathing mindfully, you
will find that it becomes natural
for you. Simply combining your
breathing with whatever you are
doing will help you transition into a
mindful state of being. The practice
will become a part of your daily life.
You will very
soon get the
feel for it a
minute or two
of practice
here and there
and soon
mindfulness
breathing
becomes
second
nature. Then you will find that
you can take a mindful breath any
place, any time, without closing
your eyes. Its as if you just click into
mindfulness mode and then you can
expand it to anything that you wish,
or to the world in general, with the
gentle breathing going on at the
same time, gently supporting and
sustaining you.

TIPS FOR BREATHING
1 While you are practising, and getting the
feel of mindful breathing, keep your eyes
closed: this will help you to open your awareness
to your breathing.
2
Remember to focus on the tip of your nose
and to notice your breath as it goes into your
nostrils, and as it comes out.
3
Keep your awareness on your breaths all the
way through without interruption, if possible
this will come with practise.
4
Open yourself to the whole experience.
Be completely with the breath for those
few seconds.
5
If a thought comes, dont try to suppress it,
or feel irritated with yourself: simply take
yourself back to your breathing.
6
Dont try consciously to change the length
of your breaths, or anything else; just really
notice the feeling of your breath.
T RY T H E S E B R E AT H I N G A I D S TO A C H I E V E A C L E A R , D E E P B R E AT H I N YO U R P R A C T I C E
Akamuti Lavender and Breatheasy
Geranium Aromatic Aroma-Inhaler,
Pulse Point, 3.95, 2.50,
akamuti.co.uk absolute-aromas.com
S E L F. M I N D F U L B R E AT H I N G
B R E AT H I N G E X E R C I S E
Find a quiet place and sit down comfortably
with your spine straight. Close your eyes and
through closed eyelids focus your attention
on the tip of your nose. Then, as you focus
your attention, notice the breath going in,
and coming out again. Continue to breathe,
noticing the in-breath and the out-breath at
the tip of your nose or wherever you feel it.
Once you have done this for a few breaths, add
the following words: As you breathe in, think to
yourself, Breathing in I know I am breathing in.
And as you breathe out, think, Breathing out,
I know I am breathing out. Saying those words
to yourself helps to keep your awareness on
your breath so that your mind doesnt stray on
to other things. Open your awareness to what
you are experiencing, as you breathe. Do not
change your breathing at all; just be aware of it.
Extracted from
Repeat this exercise gently two or three times,
Every Breath You
and see how you get on. Once youve got the Take, by Rose Elliot,
hang of this, shorten the words to in/out. Watkins 2016,
7.99
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73
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:12 Page 74

INDULGE & BREATHE ME!

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74

M Y D AY I N FO O D
This month weve been talking overnight oats, nut butter and fajita
Fridays with The Mindful Chef duo, Myles Hopper and Giles Humphries
Morning! Whats the first thing youve eaten today?
Giles: I had overnight oats with blueberries, sunflower seeds,
banana and cinnamon. The slow-release energy gives me the
perfect start to the day, plus they only take three minutes to
prepare and then you just pop them in the fridge overnight.
Myles: Oats with coconut oil, cinnamon and lots of blueberries
is one of my go-to breakfasts. Ill generally rotate between
different fruits and spices to keep it interesting.
If you had time, what would your favourite breakfast be?
Giles: Poached eggs, Tenderstem broccoli and mashed avocado
(mixed with coriander and a squeeze of lime) yum!
Myles: I love a cooked breakfast, so it has to be poached eggs,
tomatoes, mushrooms and lots of leafy greens add some
avocado and a sprinkle of chilli and you have one of my all-time
favourite meals.
Time for elevenses what are you in the mood for?
Giles: You cant beat a fresh smoothie for a mid-morning boost;
blitz up kale, raspberries, almond milk, banana and ice cubes.
If Im hitting the gym that day Ill add some whey to ensure I
have enough protein in my diet.
Myles: If I havent had oats in the morning, then I will usually
opt for a bowl after heading to the gym, otherwise I go for a
smoothie. The type of smoothie I have really depends what
mood Im in; a lot of the time it will be coconut water, fruits and
greens, but sometimes Ill add nut butters, avocados and protein.
MINDFUL CHEF BY MYLES HOPPER & GILES HUMPHRIES IS OUT NOW! (CENTURY, 20)
75
S E L F. D I E T D I A R Y
Do you go big at lunch or opt for something light?
Giles: Usually Ill go for filling but nutritious theres no point
feeling hungry as you just end up picking at naughty snacks. Its
not hard working at Mindful Chef HQ as we always have super-
healthy team lunches.
Myles: Usually well be trying out lots of new and delicious
recipes at Mindful Chef HQ if not, a couple of people in the
office will take the reins and cook for the others.
And what snacks help you through the afternoon?
Giles: I always have a selection of fruit, such as bananas,
kiwis and oranges to hand, in case I have a sweet craving.
Nut butters are also a great go-to source of energy for an
afternoon pick-me-up.
Myles: I love keeping it simple so I usually opt for fruit
and nuts to keep my energy up when I start to flag late into
the day. I also love the Pip & Nut nut butters and the Coconut
Collaborative yoghurts.
Dinner time! Hooray! Whats on the menu?
Giles: Lettuce tacos filled with black beans and an assortment
of veg is a fab evening meal after a long day at work.
Myles: The beginning of my week is usually dominated by
the Mindful Chef meals I have delivered, but the end of the
week calls for fajita Fridays in my house. I swap out the
wraps with homemade gluten-free ones and serve them
with delicious guacamole.
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 15:13 Page 76
 LIVING.SHOP

LIVING LEARN A NEW SKILL...

DONT
FEEL LIKE
G E T T I N G YO U R
H A N D S D I RT Y ?
Pick up one of Paul
Jessop & Marion
Lewis beautifully
hand-thrown pots

NATIONAL TRUST BARRINGTON POTTERY, FROM 15, SHOP.NATIONALTRUST.ORG.UK

If you only do one thing this month, delve into a new hands-on skill. If, like us, your New Years resolutions
are beginning to dwindle, pick up where you left off and approach the new season with a head full of great
intentions. Inspired by the The Great Pottery Throwdown last month? The therapeutic, natural art of pottery
connects your mind with your body, letting you become one with your creativity; plus, the gentle moulding of
clay is great for strengthening arm and wrist joints. Once you have thrown, decorated and fired your pots, use
them as a vase for your spring flowers, a pot for your homegrown herbs or a dish for your gratin, and embrace
the compliments as they roll in! Visit craftcourses.com to find a pottery course near you.

77
 N AT U R E ' S
MEDICINE
The practice of using essential oils has spanned
thousands of years, but are you getting the most out of
their natural potency? Nutrition and lifestyle health
coach, Rochelle Hubbard, explains her journey into the
world of natural health...
As a health coach, I am
passionate about women
connecting to their innate wisdom
and intuition around how best to
take care of their bodies (and
their families) for a long, healthy,
happy life. Through my teenage years, and my
20s, I spent many hours punishing my body for
not being perfect, largely because I was so
disconnected from what a wonder it was
working tirelessly everyday to keep me alive, and
healthy and instead focusing on societys
pressures to look a particular way. I wasnt giving
my body the love and respect it deserved, but
rather seeing it as something that needed to be
fixed when in fact it was perfectly me all along.
This change in mindset brought with it a
change in attitude as to how I approached not
only my diet, but life in general. I wanted to show
my body the respect it deserved every day
honouring the miracle that it is. Having children
*Please note that dTERRA only guarantee their oils if ordered through an advocate, who are committed to supporting and
educating people around the usage and safety of these oils. To ensure the purchase of pure, certified-grade essential oils,
contact Rochelle Hubbard at eatsmilelive.com.
further embedded this awareness of how
miraculous our bodies are, and how we
absolutely should do everything we can to
care for them in every possible way.
Whilst I had always eaten relatively healthily,
my focus went from low fat, low calorie, to
just eat real food. I cut out everything processed
and refined that was present in my diet, and
saw my mindset shift completely around how
I fed my body. I felt I was living again, eating
as my body needed me to, and finally without
guilt or deprivation.
As I reduced the toxicity in my diet, I so too set
to reduce it in all other areas of our lives: from
cleaning, hygiene and beauty products, to keeping
conventional medicine to an absolute minimum,
helped of course by a healthier immunity through
the changes I had already made.
It was in October 2015 that a client of mine
contacted me to see if I would like to learn more
about essential oils. I already had some in my life,
78

some of which you may be familiar with, such as
lavender for sleep, tea tree for blemishes, and
orange and peppermint for raw chocolate making.
However, with further education I realised how the
oils I had been using were not as pure as I had
thought, and certainly didnt have the potency
needed for them to work properly. On learning
more, I started to work with incredibly pure oils
around my home.
Essential oils are so much more than a nice
smell and taste. They are the plants immune
system and, as we are carbon based like plants,
when we use them be it aromatically, topically
or in our food we are in fact taking into our
bodies the properties that the plant uses to
protect itself, which then work to support our
bodies to protect itself, and work to aid the
body in healing and being well.
The world of essential oils has been opened up
to me, and I am every day blown away by their
power and beauty. One thing that has become
increasingly clear to me though, is the importance
of respect and safety needed when using the oils:
dilution ratios, differences in how to use them
with children versus adults, where to apply them
and how. I am passionate about sharing this, as
well as the magic, as essential oils truly are
powerful gifts of nature.
LIVING.ESSENTIAL OILS
H E A LT H Y H OT C H O C O L AT E
S E RV E S 1
* 2250ml plant-based milk (such as almond) * 1-1 tbsp
raw cacao powder * 1-3 tsp sweetener (try coconut sugar,
honey or maple syrup) * pinch of sea salt (brings out the
flavour of the chocolate) * 1 drop of chosen essential oil
(orange, peppermint and ginger work well)*
Gently warm the milk in a saucepan and then pour into a
blender. Add the cacao powder, sweetener and sea salt, and
blend slowly, holding down the lid. Add the essential oil in
mug at the end, being careful to only let one drop come out.
Per serving: 168cals, 4.9g fat
TRY ROCHELLES TIPS
FOR USING ESSENTIAL OILS
AROUND THE HOME
FOR COOKING
Lemon, rosemary and black pepper are delicious
in hummus go easy though as you often only need a
very small amount to get the desired result, without
overpowering. Fennel is delicious in salad dressings or
try ginger, cardamom and cinnamon oil to make the most
delicious buckwheat gingerbread cookies.
FOR CLEANING
Lemon is a powerful cleansing agent that purifies the air
and surfaces. Melaleuca (tea tree) can be used on surfaces
throughout the home to protect against environmental
threats (also very cleansing for the skin). I favour dTERRAs
On-Guard Protective Blend for its many cleansing properties,
which smells like Christmas a blend of orange, clove,
cinnamon, eucalyptus and rosemary.
FOR BEAUTY
Oils such as frankincense, lavender and
fennel are wonderful for the skin. Add to your current
moisturiser, or make your own with shea butter, cacao butter,
coconut oil and vitamin E oil. Or, add one drop of your chosen
essential oil to a carrier oil (I like jojoba oil) in your hand and
spread over your chest, neck and face. Just make sure you
choose oils that are safe to use on the face as the skin is very
sensitive here; never use oils such as oregano or cinnamon
bark (by way of example), which are hot oils.
FOR AROMA
Diffusing certain oils can support healthy
immune and respiratory function, as well as protecting
against environmental threats. Here, I would turn to On
Guard, but also dTERRAs Breathe that includes laurel leaf,
peppermint, eucalyptus, melaleuca, lemon, cardamom,
ravintsara, and ravensara. Another blend called Purify (lemon,
lime, Siberian fir, Austrian fir, pine, citronella, melaleuca,
and coriander) is wonderful to purify and eradicate odours
in a natural, safe way. Lemon alone is also wonderful for
this. Many oils work well, but some are more beneficial for
their physical benefits, while others support our emotional
wellbeing, working to chemically alter our moods. Once you
have a full understanding of this, you can use these oils every
day to support your bodys overall wellbeing.
79
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 15:11 Page 80

GREEN
Living
Our lovely vegan columnist is
full of the joys of spring. Want
in on ines bright outlook? Her
spaghetti with walnut pesto and
truffle oil might have something to
do with it give it a try tonight!
S
omething happens
when spring appears.
My inclination to
spend hours cooking
wanes and I find
myself opting for fresh, easy
dishes that require very little
prep. Spaghetti is always a go-
to ingredient, but my current
obsession with the angel hair
variety seemingly knows no
bounds. Tossed in a simple
walnut dressing-cum-caper-
pesto, this is the perfect Easter
dish, particularly for those whod
rather spend their time scoffing
chocolate. Guilty as charged!
For me, vegan cooking is all
about injecting that much sought
after umami in whatever way
I can and this is where the
rather wondrous truffle oil comes
into play. Yes, that pungent and
frequently polarising culinary
quick-fix, is what I often use to
give a dish a certain pizazz. If
the spaghetti is the tap dance,
think of this as the jazz hands.
Not something that can be
easily replicated, truffle oil is
an absolute god-send in vegan
cooking terms, with the merest
drizzle having the ability to
elevate even the most basic
of dishes to delicious lasting-
memory heights.
Easter has always remained
a slightly more low-key affair
on the food front chocolate
overload not withstanding.
Perhaps its the brighter days (or
because many of us have one eye
on the summer) but I usually
find a huge sit-down, three-
course dinner is the last thing on
peoples minds.
Id much rather spend my time
creating a light, bright mood with
plenty of fresh blooms, chilled
wine and a huge green sharing
salad perfection! Dessert
neednt be an unnecessary faff
either simply macerate some
sliced strawberries in a little
sugar and lime juice, and serve
alongside a spoonful of (shop-
bought) coconut yoghurt for an
elegant finish to a spring-like
lunch that is all ease and zero
fuss. Happy Easter, or more
importantly, happy eating!
peasoupeats.com
81
PEOPLE.AINE CARLIN
A N G E L- H A I R
S PAG H E T T I
W I T H A WA L N U T
P E STO D R E S S I N G
* 300g angel-hair pasta
* 4 stalks of cavolo
nero, sliced * salt *
FOR THE WALNUT
DRESSING:
* 1 garlic clove, minced * 20g
basil * 3 tbsp balsamic vinegar * 2
tbsp extra virgin olive oil * juice lemon
* 1 heaped tsp capers * 50g walnuts
* salt and pepper *
TO SERVE:
* truffle oil * vegan Parmesan-style cheese
(I recommend VioLife) or nutritional yeast *
1 Bring a large pan of water to the boil. Salt
generously and add the pasta and cavolo nero.
Cook for 3-4 minutes until cooked through but
still al dente.
2 Place the garlic, basil, balsamic vinegar, olive oil,
lemon, capers and seasoning in a small blender.
Pulse to combine before adding the walnuts. Pulse
again to combine. Add 200ml of reserved cooking
liquid to the blender and blitz briefly until it forms a
creamy sauce.
3 Drain the spaghetti and return to pan. Pour the
dressing over the spaghetti, season and toss to
combine over a low heat.
4 Transfer between several bowls and drizzle over
the truffle oil. Finish with a little vegan Parmesan-
style cheese and serve.
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:12 Page 82
 D E S T I N AT I O N V E G G I E

D E S T I N AT I O N V E G G I E

Ibiza Retreats

H E A L I N G H O L I D AY S
Ready to experience just how wonderful your body can
really feel? Join Veggie, as we embark on a tour of the
best health retreats, thatll leave your body and mind
nourished, refreshed and revitalised

83
 D E S T I N AT I O N V E G G I E

D E S T I N AT I O N V E G G I E

HOUSE OF LIZ EARLE

B E A U T Y, I S L E O F W I G H T
Relax with a coastal retreat on the island thats home to the
original Liz Earle store. Housed within The West Bay Club &
Spa, the interiors have been curated by the Liz Earle Naturally
Active team as a home-away-from-home, reflecting their
commitment to wellbeing and a gentle and healthy lifestyle.
The Island Wellness Spa is a short walk from the house through
the gardens, so you can unwind, sleep and be pampered. With
more than 60 fitness and holistic classes a week, an indoor
heated pool for your daily dip, private tennis coaching and
1-2-1 tuition in yoga and pilates, youll enjoy every moment
of getting fit. A two-day retreat costs 398.50 per person and
includes a nights stay in the House of Liz Earle Beauty and
select treatments and sessions. westbayclub.co.uk

R AW H O R I ZO N S ,
N O R T H YO R K S H I R E
Step into spring with a Raw Horizons Break in North
Yorkshire, where combining a diet of gourmet raw food
or cleansing juice with private 1:1 life coaching and yoga
sessions will reawaken your senses. Soak in the hot tub,
sweat in the sauna and relax with a spa treatment or a good
book in the library at Split Farthing Hall. The three-night
retreat costs from 575 for a shared twin room including all
freshly prepared juices; mid-morning yoga and meditation
to harmonise body and mind; an afternoon energy workshop
to help rebalance and calm you; use of the infra-red sauna
and outdoor hot tub and pick-up and drop-off at the local
train station. rawhorizons.co.uk

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a three course la carte dinner plus lunch and breakfast, full use of
the spa and leisure facilities and the freedom to wonder through
the stunning grounds. A haven of peace and tranquillity, Hoar Cross
Hall is set within a grade II listed stately home amongst 50 acres of
magnificent woodland in the heart of rural Staffordshire. On offer is a
complimentary Face and Body Treatment which involves
a soothing, restorative massage, nourishing body wrap and an
illuminating facial. Youll also find everything you would expect at
a luxury spa, including a salt water vitality pool, Nordic Heat and
Ice suite with a sauna, steam
room and ice temple and a
hydrotherapy pool. Book
yourself in for one of the fitness
and relaxation classes, work out
in the state-of-the-art gym or
try an outdoor activity, such as
cycling or tennis. To enter visit
vegetarianrecipesmag.com/
giveaways

84
 D E S T I N AT I O N V E G G I E

D E S T I N AT I O N V E G G I E

F I T F A R M , N AT I O N W I D E
Britains longest running fitness retreat takes an holistic
approach to weight loss, with UK sites in Worcestershire,
Dorset, Derbyshire and London. Specialising in women-only
retreats, which include nutritional advice and an exercise
plan, its the perfect opportunity to take advantage of the
beautiful landscapes with outdoor and indoor activities,
from salsa and resistance training in the woods, to health
assessments and mentors on hand to help overcome
destructive habits. Prices include all meals and activities and
start from 599 per person for three-nights. fitfarms.co.uk

SHARPHAM HOUSE, DEVON

The Sharpham Trust retreats aim to help incorporate
mindfulness into everyday life, focusing on how best to
sustain ourselves and break free from burn-out. Retreats
teach guests to appreciate and be mindful of the natural
world in a setting of wild, beautiful countryside of south-west
England. The three-night retreat starts from 315, including
accommodation in a Grade II listed house with stunning views
over the steeply-wooded River Dart; full-board (healthy and
vegetarian); three daily guided meditation sessions both
indoors and outdoors, and optional yoga with periods of
silence to help strengthen the practice. sharphamtrust.org

Walk away
yo ur stres ses

LOA D O F F YO U R
B A C K , N AT I O N W I D E
Self-guided walking experts, Load Off Your
Back, offers active escapes to suit all levels
of fitness, making it easy to walk the UKs
most picturesque paths. So whether youre
more rambler than ambler, guests can tailor
their own walking holiday, with luggage
taken on to the next overnight stop ready
for arrival. Costs cover accommodation,
daily breakfasts, baggage transfer (one bag
per person up to 20kg) and a detailed map
or guidebook with support and planning of
your trip. loadoffyourback.co.uk

85
 D E S T I N AT I O N V E G G I E

D E S T I N AT I O N V E G G I E

T R AV E L L I N G T H AT
BIT FURTHER...
B EC AU S E W H O C A N R E S I ST A N I N - F L I G H T M E A L?

I B I Z A R E T R E AT S , I B I Z A
Leading the way in year-round wellness breaks, Ibiza Retreats
offers a range of luxurious and trasforming group and tailor-made
retreats, focusing on the gift of self empowerment. Prepare to heal
and transform with a digital detox in the beautifully restored finca,
Casa Lakshmi Luz, set amidst the heart of the island. Retreat costs
also extend to after care, incorporating a back to life strategy and
follow-up support, helping guests to embrace their wellness and
retain healthier habits long after they have left the island. From
895. ibizaretreats.com

BOUTIQUE HOTEL VIVENDA

MIRANDA, ALGARVE
Situated in an idyllic location on the cliff tops close to Lagos,
Boutique Hotel Vivenda Miranda offers a five-night Relax and Revive
spa break focused around its unique Neals Yard Remedies ethical
and organic spa. Four organic spa treatments are included, along
with full use of the swimming pool, sauna and steam room, as are
morning yoga sessions. While the Eat Smart retreat focuses solely
on yoga and plant-based cuisine, with superfood breakfast options
and dairy-free alternatives, and nightly three-course dinners with
raw options. From 880 per person. vivendamiranda.com

YO G A O N A S H O E ST R I N G ,
WORLDWIDE
Securing the most inspiring teachers for retreats ranging from
the Cotswolds to India, Yoga on a Shoestring is the place to go for
first-time explorers. Whether its a short weekend away or a 10-
day escape, solo travellers are welcomed with daily programmes
including flows and traditional Hatha yoga sessions to naturally
open the heart and nurture guests to a space of surrender and
stillness. A typical class will include asana (postures), pranayama
(breathing exercises), hands-on adjustments and guided
relaxation. yogaonashoestring.co.uk

86
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:13 Page 87

Guest House,
Cookery School & Gites
www.tomlinsfrance.com

23 Rue Du Fief
Gourmand,
Chambon,
17290,
FRANCE
+33 546 356 542

87
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:14 Page 88
 REGUL ARS.WIN!

Giveaways
This month were giving away over 1,000 of prizes, from workout
plans to kitchen cupboard essentials good luck!

WIN A YEARS
WOR
3 0T
0
H WIN A H A M P E R O F K I TC H E N
SUBSCRIPTION TO CUPBOARD ESSENTIALS
B E AC H B O DY U K
This month, weve teamed up with Indigo Nutrition to
Beachbody UK is offering three offer eight hampers filled with healthy kitchen cupboard
lucky winners a 12-month essentials. Each hamper will include organic shelled hemp
subscription to Beachbody On seeds, organic raw almond butter, organic chia seeds,
Demand, worth 100 each. Click, SuperVital Superfood Blend and organic cold-pressed virgin
stream and sweat through 400 of coconut oil. For more details, visit indigo-herbs.co.uk
the worlds hottest workouts! Using
your device, the Beachbody On Demand
membership provides 24/7 access to unlimited exercise
programmes. Also included in the online subscription WOR
are downloadable step-by-step fitness guides, workout 250TH
calendars, nutrition plans, exclusive access to household
name fitness trainers and personalised meal plans.
For more information, visit beachbodyondemand.co.uk

WIN A YUSHOI
H
WIN A YEARS
G O O DY BAG W O R T0 S U P P LY O F M E M O R A I D
2 5
Yushoi baked snacks are made using Memoraid is the first memory and energy supplement
green peas and are low in fat, salt and formulated by pharmacists that supports the four pillars of
sugar. Weve teamed up with them to give brain health; memory, focus, energy and protection. Memoraid
10 readers the chance to win a branded travel mug, was created for those who are worried about their
lunchbox and a selection of delicious Yushoi Snapea rice memory, lack of energy, and want to take a proactive
sticks. Available in five flavours including lightly salted, approach in their brain health optimisation.
WOR
soy & balsamic vinegar, sweet chilli & lemon, smoked salt The supplement offers a unique combination of
250 TH
& szechuan pepper and new coconut & chilli. The snacks 15 natural ingredients including sage, ginkgo,
are also Vegetarian Society approved, ginseng, blueberry extract, vitamin B complex,
nut-free, have no artificial colours, vitamin E and vitamin D, which are
flavours or MSG and are a good known for their energising and brain-
source of protein and high boosting qualities. Memoraid is also
in fibre to keep you fuller caffeine-, gluten- and allergen-free
for longer. Find out more and suitable for vegetarians. For more
at yushoi.co.uk information, visit thinkmemoraid.co.uk

TO WIN ONE OF THESE PRIZES, VISIT VEGETARIANRECIPESMAG.COM/GIVEAWAYS

TERMS AND CONDITIONS
These prize draws are open to all UK mainland residents aged 18 or over, excluding employees or agents of the associated companies and their families. One entry per
person. The prizes detailed in each prize draw cannot be exchanged for goods, or towards the purchase of goods at any retail outlet. Entries must be via our online entry
page. It cannot be exchanged for cash, or replaced if lost or damaged. Entries that do not abide by these terms and conditions will be disqualified. Prizes must be taken as
stated and cannot be deferred. The decision of the judge is final and no correspondence will be entered into. CLOSING DATE:26th April 2017. Winners will be notified by
1st May 2017, a list of winners will be available in writing on request from Andrea Turner, 21/23 Phoenix Court, Hawkins Road, Colchester, Essex, CO2 8JY.

89
 THE
WEEKEND
P ROJ E CT
Use our step-by-step guide to handcraft your own Easter eggs
these are vegan too, so perfect for the whole family

LINING MOULDS

1 2 3

Important: ensure your chocolate
mould is completely dry. Any
little drops of water will leave
watermarks on the finished
chocolate. Melt chocolate slowly
in a bain marie. Hold the
chocolate mould on a slight angle.
With a ladle, spoon the chocolate
over each mould to fill.
Tap the edge of the mould with
your ladle handle to release any
air bubbles.
Tip the mould upside down over
the bowl of chocolate and let the
excess drip out, tapping gently
with a metal spatula.
Run your spatula over the top and
sides of the mould to remove all
excess chocolate this will ensure
a clean and professional finish. Set
in the fridge for 30 minutes.
Excess chocolate can be used to
close off the chocolates once the
fillings are in place.

FILLING AND CLOSING MOULDS

4 5 6
To fill the mould, place your filling Ladle more melted chocolate over Keep your hand and spatula flat
in a piping bag. Squeeze some the mould to completely cover to ensure you dont puncture
filling into each chocolate mould, the filling and fill the mould. the chocolates. Set in the fridge
leaving a gap of approximately Using a metal spatula, scrape for at least two hours. Once set,
2mm at the top of each mould. off the excess chocolate. twist the mould slightly as you
would an ice tray, then turn the
mould upside down and tip the
chocolates out.

90
 FOOD&RECIPES.WEEKEND

TOP TIP
Any excess date
paste can be used as a
sweetener in raw cakes,
smoothies or nut milk,
or you can spread it
Caramel Lava Egg on toast or banana
EF V DF GF T bread.
2 pinches of Himalayan pink salt
M A K E S 8 M E D I U M EG G S 2-3 45g bars of Pana Chocolate
R E A DY I N 2 0 M I N S , ( P L U S 2 Raw Cacao
4 Fold together the coconut
HRS SETTING TIME)
butter, tahini, salt and 80g of the
1 Line your chocolate egg moulds
date paste. Transfer the mixture
YOU WILL NEED: (follow the instructions for making
into a piping bag and pipe into
high-speed blender individual chocolates on page 90).
each lined chocolate mould.
fine sieve 2 To create a date paste, blend
5 Close the moulds with chocolate
7cm chocolate egg moulds the Medjool dates, water and one
and set in the fridge for two hours.
(or similar) tablespoon of the lemon juice in a
Once set, knock the chocolates Extracted from
high-speed blender until smooth.
out of the moulds. Pana Chocolate
11 Medjool dates, pitted Pass through a fine sieve, if
Per egg: 196 cals, 8.4g fat by Pana Barbounis
85ml filtered water desired. Set aside.
(Hardie Grant,
1 tbsp lemon juice 3 Combine the coconut sugar
Note: You could also make approximately 16.99)
2 tbsp coconut sugar and the remaining tbsp of 28 small individual chocolates with the Photography by
1 tbsp coconut butter lemon juice in a bowl. Mix until caramel filling by following the same
Armelle Habib
1 tbsp tahini the sugar dissolves. instructions on page 90.

91
 GREEN ENERGY
Kick-start your day with a
Clearspring Organic, naturally
concentrated 100% matcha
shot. Finely ground matcha
powder is made from the
finest green tea leaves, grown
on a tea garden high in the
hills of Uji, Kyoto, Japan. With
its vivid green colour and
smooth taste its the most
prized Japanese tea. Enjoy
as a classic shot on its own,
with hot water, as a latte or

* RECOMMENDS *
in a green smoothie. 6.25,
www.clearspring.co.uk

Here youll find

EASY STEP
an exciting selection Made from breathable tan faux
of veggie products leather these Airseal Kennard Boots
are comfy and versatile. The thick,
and recipes to try translucent soles provide excellent
this month shock absorption and insulation so
theyll be your old trustees for years
to come. 104.95, vegetarian-
shoes.co.uk
SOME LIKE
IT HOT
This punchy cheese
brings together
traditional British
Cheddar with the colours
and mouth-watering
flavours of Mexican
cooking. Mexicana is
packed with zingy bell
peppers and chilli spices
not for the faint
hearted! 1.75, Ocado

DATE FOR THE DIARY

VegfestUK will be back at the
Brighton Centre from 20-21 May,
bigger, better and more interesting
than ever. With 180 stalls spread
across three marquees including
food produce, bodycare,
accessories, fashion, merchandise
and information. The event will
include talks on veganism, as well
as cookery demos, kids cookery
classes, a cinema and more!
Tickets cost 6 for a day or 10
for the weekend (plus booking
fees) and are available from Bristol
vegfest.co.uk

92
 PROMOTION

DAIRY-FREE FUDGE
Using an authentic 1800s recipe, the best natural ingredients and authentic, artisan techniques, this Easter fudge selection
is completely dairy-free the perfect easter gift for those who arent a big fan of chocolate or are avoiding dairy. Reserve
your 16 selection at fudgekitchen.co.uk

RECIPE OF
THE MONTH
Vegan Spelt Hot
Cross Bun
MAKES 6

150ml unsweetened almond milk

115g coconut butter
2 tbsp almond oil
10g dried yeast
250g white spelt flour, plus extra
for dusting
25g maple syrup
tsp salt
tsp cinnamon
tsp nutmeg
40g sultanas
zest of one orange

FO R T H E G L A Z E :
juice of one orange
2 tbsp maple syrup

1 Warm the milk in a saucepan over
a medium heat until it begins to
simmer. Remove from the heat and
add in 30g of the coconut butter
and almond oil and stir well.
2 Meanwhile, in another bowl,
activate the dry yeast by stirring it
with 20ml of lukewarm water and
stir to create a paste. Add this into
a bowl (or mixer with a dough hook
attachment) with the spelt flour
and maple syrup. Pour the warm
milk and melted butter mixture
onto the flour while stirring, until it
forms a sticky dough.
3 Transfer the dough onto your
worktop and knead it for 1-2
minutes, the dough will be very
sticky but do not add flour at this
stage. Rub a drizzle of oil onto your
hands, form the dough into a ball
and return to the bowl.
4 The dough ball should be well
oiled to avoid a crust forming.
Cover the bowl with a damp towel
and leave to rise for an hour or until
it has doubled in size.
5 Add the sultanas, orange zest,
cinnamon and nutmeg into the
dough and knead to combine,
making sure all of the ingredients
are well distributed throughout
the dough.
6 Return the dough to the bowl
and leave to rise for another hour
or until doubled in volume.
7 Divide the dough into six even
pieces. Roll each into a ball and
arrange these on a baking tray
lined with baking paper. Leave 2cm
between each to leave enough
space for the dough to expand.
Cover with a damp tea towel and
leave to rise for an hour.
8 Preheat your oven to 200C/400F/
Gas 6. Bake the hot cross buns for
20 minutes or until golden brown.
9 Gently heat the orange juice and
maple syrup in a pan and brush this
all over the cooked buns, then let
them cool.
10 Microwave the remaining
coconut butter for 30 seconds,
transfer into a piping bag and pipe a
cross on the top of the buns.
For more information visit,
olivado.com

93
REGUL ARS.COMMUNITY

GET IN
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J O I N T H E V E G G I E Tell us what you think of

Veggie (the good, the bad and

COMMUNITY the ugly!), send in your tips,

pictures and queries to:
yasmin.godfrey@aceville.co.uk

star letter Or write to us at:

Veggie Magazine, 21-23
Phoenix Court, Hawkins Road
I really loved your interview with Deliciously Ella last month (March, 2017). Ellas a bit of a hero of mine Colchester, Essex, CO2 8JY
as shes the one who started me on my journey to falling in love with whole foods and eating for my
body and mind. Im now completely veggie and I'm currently studying for my part-time diploma in See what other Veggie
readers are talking about
naturopathic nutrition. I also got a bit creative with some veg peelings after reading your Win the War on
Waste article and have begun trying to strip my entire beauty routine back to organic and vegan. facebook.com/
Laura Anderson, via Twitter VeggieMagazine
Follow us at twitter.com/

Q
VeggieMagazine
In honour of
VEGGIE SNAPSHOT our baking
Follow us at instagram.com/
This month weve been letting celebs takeover VeggieMagazine
the @VeggieMagazine Instagram account special, we
Good morning, @niomismart wanted to know
here! I'm currently tucking into your weekend bake NEXT
avocado and strawberries on rye
bread, with a drizzle of balsamic
of choice? MONTH'S
and fresh coriander sprinkled over S TA R L E T T E R
WE TOOK A
the top. Delish!
TWIT TE R POLL
PRIZE!
Turmeric is a big #foodtrend for this
year and has long been a staple of
TO FIN D OUT
Indian cuisine and culture. It has always
been known for its health properties 40% CUPCAKES
and there is no better way to eat it than
in a curry. Anjum @thespicetaylor x
If you thought that vegans had
23% BISCUITS

to miss out on the joy of a light & WIN! A SET OF

delicate meringue, then you are
seriously mistaken! Check out the
21% L AYER CAKE
JUDGE SAUCEPANS
Judges new Classic
recipe for our delicious & dainty collection pairs the hard
vegan meringues @thehappypear x 16% PASTRIES wearing resilience of
traditional cookware with
cutting edge non-stick

From your kitchen... Tweet or Instagram your pictures with

@cleanleanbakes via
Instagram Sunday brunching
baking this cake and its
time, I made up a batch of my
courgette fritters.
the hashtag #VeggieReaderRecipe
coating. Made from low-
maintenance mirror-polished
stainless steel, the Judge
Classic collection has been
created with a thick base,
making the pans suitable for
use on all hob types, while
providing a high degree
of thermal efficiency. One
lucky Veggie reader will be in
with the chance of winning
a 14cm milk pan and
@HanBanBakery via @twistingmymelon via Instagram a 16cm saucepan,
Writ
and we in
Twitter Ive been Cumin and paprika toasted all you have to do
is send in your
completely vegan!
chickpeas on spelt and sunflower
seed toast with tahini dressing. reader letters!
in!

94
 SUBSCRIBE
2 FREE VEGAN 500 *
HEAVEN LY HALLOU

VEGGIE | Issue
MI TACOS | SPIRAL
IZED APPLE CRUMB LE

For vegetarians

Bo
o
FRk wo
101 | MARCH 2017

EErth
! 20 *
OVERClean & Green

!
Beauty
3 DIY Lotions
to Make at
3 7
Spring

COOKBOOKS
Home
RECIP ES TO

RECIPES
LIFT YOUR
MOOD

FOOD * WELLNESS
PER YEAR

* LIVING

4.99 | Mar 2017

Issue No.101 | PRICE:
BY AINE CARLIN
Eat Well
FOR LESS
* Grow Courgettes

WWW.VEGETARIANRECIPESM
Tar t of Go ld
Its Easy!
* Super-Powered
Vegan Soups
* Shiitake & Spinac ese
Che
Turmeric Omeletteh at's

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e etroot and Tang

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This gorgeous book
collection includes of
190 simple, tasty and
fun recipes, newcomers
and long-time vegans
alike will find plenty to
keep them well-fed and
inspired. The vegan diet
is great for your health,
bank balance and the
environment, so what
are you waiting for?
Dive in and discover
these vegan delights.

190
DELICIOUS
RECIPES
TO CHOOSE
FROM

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95
FOOD&RECIPES.RECIPE INDEX

Your Spring Recipes

Features subject to change

Here you'll find all the recipes in this month's Veggie,
but keep your eyes peeled for lots more foodie ideas, In next issues
tips and advice throughout the magazine

LIZ EARLE TELLS

US ABOUT HER
DAY IN FOOD

WE CHAT TO TV
CHEF ANJUM
ANAND ABOUT
STARTERS HER NEW BOOK!
& LIGHT BITES
Japanese Style Brunch Pancake 16
Kimchi, Egg and Avocado on Sourdough 36
Pappa al Pomodoro Soup 39
Asparagus Tempura 47
Asparagus & Chicory Salad 47
Boiled Eggs with Asparagus Soldiers 47 MADELEINE SHAW
SHARES SOME OF
Asparagus Soup 47 HER FAVOURITE
Sumac Onion Salad 55 Rhubarb and Stem Ginger Scones 14 SUMMER RECIPES
Toffee Cupcakes 33
MAIN COURSES White Chocolate and Raspberry Cheesecake 31
Orange Drizzle Cake 32 ON SALE
Caramelised Onion, Sweet Potato and Rye Tart 36 Cinnamon Bun Cluster 20 27TH
Asparagus Risotto 47 Raw Lemon Cheesecake 45 APRIL!
Asparagus Gratin 47 Caramel Lava Egg 90
Harissa Aubergine Kebabs 56
Courgette and Lemon Pappardelle with Pine Nuts 54 OTHER RECIPE
Pad Thai Jay with Lime and Sesame 54 SYMBOL
Angel-hair Spaghetti with a Walnut Pesto Dressing 81 Horseradish Mayonnaise 16
Aloo Tikka Chaat 62 Savoury Spelt Pastry 36 GUIDE
Peace Tea 25 EF Egg-free
SWEETS & DESSERTS Let There Be Joy Tea 26 V Vegan
Brave Heart Tea 25
DF Dairy-free
Raspberry & Lemon Ripple Cheesecake 13 Three-seed Pumpernickel 19
Rhubarb and Raspberry Raw Crumble 14 Oatmeal Bread 19 GF Gluten-free
Rhubarb Soured Cream Cake 15 Sweet White Milk Bun Dough 19 T Time saving

ACTING EDITOR ADVERTISING MANAGER AD PRODUCTION

Holly Treacy holly.treacy@aceville.co.uk Lee Forster Angela Scrivener
01206 505928 lee.forster@aceville.co.uk
ACTING DEPUTY EDITOR LICENSING & CONTENT SYNDICATION
Sophie Rae sophie.rae@aceville.co.uk ACCOUNT MANAGER David Coe 01206 505948
Tim Needham
EDITORIAL ASSISTANT ACCOUNTS
01206 505490 tim.needham@aceville.co.uk
Yasmin Godfrey yasmin.godfrey@aceville.co.uk Joy Loveday 01206 505914
GROUP EDITOR
PUBLISHING DIRECTOR SUBSCRIPTIONS/BACK ISSUES
Charlotte Smith
Helen Tudor Tel: 0844 856 0648 Overseas: +44 (0) 1795 414906Email:
ART EDITOR cookvegetarian@servicehelpline.co.uk
GROUP ADVERTISING MANAGER
Matt Sumner
Daniel Lodge Published by: Aceville
01206 505951 daniel@aceville.co.uk DESIGNERS Publications Ltd, 25 Phoenix
Lloyd Oxley, Adam Barford Court, Hawkins Road, Colchester,
CO2 8JY Tel: 01206 505900

96
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:14 Page 97
 Food for 3
thought In o u r kitchen
..

This month, weve been filling up on delicious

food and drink across the capital, from
Michelin magic to natural wines

Th e th in gs w e v e le ar ne d th is m onth
2 Rhubarb, rhubarb rhubarb!
Were making the most
of the fleeting season by
stewing the blushing stalks

1
with ginger and a pinch
of black pepper. Perfect
Weve been catching a glimpse served over Greek yoghurt
Burger lovers
of the warmth of nearing summer with crunchy granola for
rejoice! The breakfast on-the-go!
nights with the new vegetarian
London Bagel Co.
aperitivo menu launched at The
has launched
Hive of Vyner St in Bethnal Green.
a new vegan
Think organic plates of sourdough
offering; the
with roasted aubergine, goats
Rattlesnake
cheese and basil pumpkin seed
burger combines
a hefty sweet pesto and farinata with artichokes.
potato and The comprehensive menu of
Northern Italian natural wines are
chickpea patty on top
all veggie-friendly, too. Salute!
of a beetroot relish and
thehivewellbeing.com
rocket base, finished with
homemade blueberry hot
sauce (winner!) and blue
cabbage slaw. Find the new Weve been stacking
creation at the street food up Sainsburys squaffles
trucks permanent base in (butternut squash waffles)
Old Spitalfields Market, E1. with kale and a poached egg.
Totally delicious paired with
avocado and broccoli!

4 Be it the Brits,
Grammys or the
Oscars, weve been
getting through the awards
season with an obligatory sweet
stash from SugarSin, Londons
newest confectionery shop. Pick n
5
From the shores of Jersey to the heart of London, Weve been delving into
Mix can be a minefield for veggies Sabrina Ghayours archive
Shaun Rankins anticipated restaurant, Ormer Mayfair,
but we loved the helpful labeling, to create cumin-roasted
has arrived bringing a touch of Michelin magic. Housed
letting us know which sweets were aubergine wedges simple,
in the boutique Flemings Mayfair hotel, Rankins
gelatin-free, vegan-friendly and quick to make and a healthy
vegetarian and vegan menus are bursting with
even gluten-, and lactose-free. alternative to the traditional
locally foraged and seasonal produce. The Jerusalem potato variety. Sprinkle
sugarsin.co.uk
artichoke velout with toffee and truffle brioche and with pomegranate seeds,
mushroom fagottini were standout dishes proving pumpkin seeds and
that you dont need meat to make a meal memorable. a yoghurt dressing and
Definitely one to book for special celebrations. youre good to go!
flemings-mayfair.co.uk

98
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:14 Page 99
VEGGIE APRIL 2017 ISSUE 102 master_VEGGIE 10/03/2017 12:14 Page 100