Veggie_Magazine_July_2017

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TRY 3 ISSUES FOR JUST £6! * WHEN YOU SUBSCRIBE TODAY OUR CONTRIBUTORS NATASHA CORRETT EMMA CANNON! JAYNEY GODDARD JO WOOD IAN MARBER LYNNE FRANKS 2 JANEY LEE GRACE! HENRIETTA NORTON GREAT REASONS TO SUBCRIBE! • The latest alternative wellbeing news • Expert healthy-living know-how • Natural beauty inspiration • Nutrient-boosting recipes EASY WAYS TO SUBSCRIBE: www.naturalhealthmagazine.co.uk/NAT16T NAT17T 01795 414669 Please quote NAT16T NAT17T *Terms and conditions apply, see online for details. Lines are open Monday-Friday 8am-8pm, Saturday 9am-1pm
REGULARS.WEEKEND THE WEEKEND PROJECT Hit your five-a-day with these fresh and lively summer rolls Summer Rolls EF V DF GF T SERVES 2 READY IN 30 MINS Naturally Nourished by Sarah Britton, (£20 Jacqui Small) 40g raw, unsalted sesame seeds 8 rice paper wraps 1 carrot, julienned 1 avocado, sliced 50g sprouts fresh mint leaves 1 Preheat a pan over a medium heat. When hot, toast the sesame seeds, stirring frequently, for 2-3 minutes until fragrant. Remove and set aside. 2 Fill a shallow dish a little larger than the rice paper wraps with room temperature water. Place one wrap in the water until it becomes soft and pliable; about one minute. 3 Transfer the wrap to a clean work surface and place a little salsa, slaw, carrot, avocado, sprouts, sesame seeds and a few mint leaves in the centre, plus a drizzle of sauce. 4 Fold the top half of the wrap over the fillings; then both sides; then fold the bottom up to seal. Serve immediately with the remaining sauce. Spicy Lime Slaw 300g finely shredded red cabbage ½ tsp fine sea salt 1½ tsp freshly squeezed lime juice 1 tbsp cold-pressed olive oil 1 tsp pure maple syrup fresh flat-leaf parsley and coriander leaves 1 small red chilli 1 Combine the cabbage, salt and lime juice. Massage the cabbage until it begins to wilt. Add the olive oil and maple syrup. Season with more salt and fold in the herbs and chilli. Radish Coriander Salsa 225g radishes, finely diced 1½ tsp very finely chopped red onion 15g fresh coriander 2-3 tsp red chilli, finely chopped 3 tbsp freshly squeezed lime juice 3 tbsp cold-pressed olive oil 1 tbsp pure maple syrup 2 pinches of fine sea salt 1 Combine the radishes, onion, coriander and chilli. Whisk the lime juice, olive oil, maple syrup and salt. Pour the dressing over the vegetables and fold to combine. Almond Butter Sauce 125g almond butter 2 small garlic cloves 2 tbsp gluten-free tamari or soy sauce 1 tbsp pure maple syrup ½ tsp peeled, very finely chopped fresh ginger 6 tbsp freshly squeezed lime juice 1 small red chilli 125ml water 1 In a blender, combine all the ingredients until smooth and creamy. 91
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Vegan Summer Skin Savers * Our Ethi
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In this ISSUE... JULY 2017 EATasdas
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ÒMy first memory of cooking is mak
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dinner a lot more, especially on a
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100g asparagus spears 50g white spe
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WHAT’S NEW? The Scoop BITESIZE FO
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FOOD&RECIPES.COURGETTES ÒFor a sat
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FOOD&RECIPES.COURGETTES BOOKSHELF R
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FOOD&RECIPES.ANNA BARNETT In the ki
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25 FOOD&RECIPES.SALADS
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27 FOOD&RECIPES.SALADS
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FOOD&RECIPES. MOCKTAILS EIGHT Mockt
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Tofu: BUT NOT AS YOU KNOW IT What d
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into another pan. Remove the shiita
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Happy meals Is there anything bette
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BOOKSHELF Recipes taken from Elly P
Page 40 and 41: THE RISE OF THE SIDE Every cook nee
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Page 54 and 55: BITE- SIZED RECIPE PINK LADY APPLE,
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