FRESH VEGAN Issue 1
Our very 1st issue of Fresh Vegan featured 16 different cooks and chefs from all over the UK with 31 recipes to share for Christmas 2013 , New Year 2014, from Scotland, London, Berlin and the Midlands. Boris Lauser the incredibly talented raw vegan Chef who created our front cover is known for his private raw gourmet evenings in Berlin. He trained with Mathew Kenney in America and the recipes he shares are simplicity, timeless and classic. Another Mathew Kenney graduate here in the UK is Deb Durrant who runs a training school in the UK shares her recipes. Self published writer and Chef Vanessa of Essential Vegan shares recipes from her book. Ms Cupcakes, who has taken off in the UK with her cupcakes and cakes in Brixton London, was interviewed about her journey and share’s a recipe with our readers. The talented and recently re-located Kim from Germany, of Cakes ‘n’ Treats in Camden London, creates the most elaborate hand-made bespoke cakes I have ever seen in the vegan world. Teen Vgn share the story of their journey to help Vegan teenagers, nutritional advice from Holistic Nutritionist, Raw cakes, and chocolate cakes, there is lots and lots of chocolate in this issue. Alcohol free cocktails and where to buy your Vegan organic wines, champagnes and spirits. The Vegan Kind first box, and how it all started. Great books, gifts, where to eat in the UK, raw cheese and crackers, and more, much more….
Our very 1st issue of Fresh Vegan featured 16 different cooks and chefs from all over the UK with 31 recipes to share for Christmas 2013 , New Year 2014, from Scotland, London, Berlin and the Midlands.
Boris Lauser the incredibly talented raw vegan Chef who created our front cover is known for his private raw gourmet evenings in Berlin. He trained with Mathew Kenney in America and the recipes he shares are simplicity, timeless and classic. Another Mathew Kenney graduate here in the UK is Deb Durrant who runs a training school in the UK shares her recipes.
Self published writer and Chef Vanessa of Essential Vegan shares recipes from her book. Ms Cupcakes, who has taken off in the UK with her cupcakes and cakes in Brixton London, was interviewed about her journey and share’s a recipe with our readers.
The talented and recently re-located Kim from Germany, of Cakes ‘n’ Treats in Camden London, creates the most elaborate hand-made bespoke cakes I have ever seen in the vegan world.
Teen Vgn share the story of their journey to help Vegan teenagers, nutritional advice from Holistic Nutritionist, Raw cakes, and chocolate cakes, there is lots and lots of chocolate in this issue.
Alcohol free cocktails and where to buy your Vegan organic wines, champagnes and spirits.
The Vegan Kind first box, and how it all started. Great books, gifts, where to eat in the UK, raw cheese and crackers, and more, much more….
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As Winter approaches<br />
by Anna Middleton<br />
As we approach the colder winter months in the UK,<br />
we naturally find ourselves drawn towards warm<br />
comforting foods so it’s no surprise that this is the<br />
time that nature provides us with an abundance of lovely<br />
root vegetables (carrots, squash, parsnips, beetroot, sweet potatoes etc) which<br />
help create warmth in our body and also contain minerals and vitamins which<br />
have anti-inflammatory and anti-oxidant effects.<br />
Orange coloured foods contain beta-carotenes which helps fight infection and<br />
there’s nothing like a warm sweet potato and chilli soup, mashed parsnips<br />
with coconut oil or roasted root veggies mixed through dark green leaves and<br />
quinoa to leave us feeling deeply nourished and satisfied. Cruciferous veggies<br />
(broccoli, cauliflower, kale, Brussels & cabbage) and the Alliums (leeks, onions,<br />
garlic) are also super nutritious vegetables to eat this season.<br />
Hydration<br />
Winter is a time for increased hibernation, our lymphatic system becomes<br />
more congested and slows down so it’s beneficial to keep warm, hydrated and<br />
to rest well.<br />
It’s a great idea to include herbal teas and medicinal foods into our diet to help<br />
boost our immune system and nurture our kidneys.<br />
I’m a big fan of medicinal mushrooms such as reishi, chaga and shitake which<br />
can be added to foods or brewed into powerful immune boosting teas.<br />
Using linseeds is also a very simple, cost effective and incredibly nurturing<br />
drink which not only helps hydrate us, but also has a very calming affect.<br />
It soothes the kidneys and helps during periods of stress.<br />
Raw Foods<br />
In Traditional Chinese Medicine, too many cold raw foods are thought to<br />
weaken the spleen and this can affect our ability to receive nourishment.<br />
There are great benefits in keeping a certain amount of raw foods in our diet<br />
over winter as they boost our immune system, help us ward off colds and keep<br />
us energised.<br />
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