Veggie - September 2015 UK

VEGGIE SEPT 15 ISSUE 81 master_COOK VEG 08/07/2015 10:52 Page 2
FOOD * WELLNESS * LIVING
This month, set aside a little ‘me time’. Chill a bottle

of wine (or two!) and get your friends round to enjoy
some ice-cold gazpacho (p8) or our mouth-watering
aubergine escalopes (p21). Or run yourself a bath
and pore over our interview with the queen of cool Cerys
Matthews on p39, or discover what makes one of our
favourite veggies – Natalie Portman – tick on p45.
Elsewhere, you can rifle through Amanda Byram’s
beauty bag – her favourite products are the perfect
shortcuts to natural beauty (p58). And, if your garden is
awash with colourful flowers, James Wong is on hand
to show you how to use them in the
simplest but most flavourful of recipes
(p78). But whatever you do this month,
make it relaxing. You’ve earned it...
E D I TO R
FA E G I L F I L L A N
In this
ISSUE...
SEPTEMBER 2015
FOOD
7 FEEL GOOD FOOD
These delicious recipes are easy, healthy and quick!
11 THEO RANDALL’S PASTA ENCYCLOPEDIA

Seek out Girolles Mushrooms for the best tagiatelle
52 12 SUMMER LIGHTS
Gather family and friends around the garden table for a
spot of alfresco dining with these fresh recipe ideas
16 IN OUR KITCHEN
Here’s what’s been whetting our appetites this month
facebook.com/veggiemagazine
19 FINE DINING
Go behind the scenes at one of London’s most popular
twitter.com/veggiemagazine veggie restaurants
pinterest.com/veggiemagazine
78
Want a little home-grown
24 10 DIP IDEAS YOU’LL LOVE
Get guests talking at your next party with a tasty dip
26 COOK THE SEASONS

Gorgeous recipes from the The Detox Kitchen Bible
flavour in your food? 31 VEGGIN’ OUT WITH LUCY PORTER

James Wong dishes Already dreading the onset of autumn? Lucy Porter thinks
the dirt on growing there’s plenty to look forward to
your own
33 MAKE THE ULTIMATE GOURMET VEGGIE BURGER
Here’s how to knock up your own bespoke burger
34 PASSION PROJECT
My New Roots blogger Sarah Britton cooks up three
delicious desserts
38 “I’M NOT FEARFUL ABOUT GETTING OLD, BUT

I AM ABOUT MAKING THE MOST OF IT”
Cerys Matthews on finding fame in her youth, and how
now, her life is richer than ever
70
43 THE WEEKEND PROJECT
Don’t rely on shop-bought offerings when homemade
tomato sauce is so utterly delicious
45 “I THINK EVERYONE IS ARTISTIC”

We talk to Natalie Portman about taking a break from
DISCOVER THIS Hollywood and finding inspiration
SEASONÕS HOTTEST
SHADE 49 SWEET TALK
These gelatine-free treats will put a spring in your step
DIGITAL EDITIONS ARE AVAILABLE FROM:
4
For 1,000s more recipes go to vegetarianrecipesmag.com
SELF
52 “COOKING IS MORE EXCITING THAN EVER”
Jo Pratt turns her expertise to healthy eating
57 GOOD MOOD FOOD

Five foods to boost your mood
65
TRUST
YOUR
58 BEAUTY BAG INSIDER
We take a peek inside Amanda Byram’s beauty bag GUT
61 HEALTH BITES
Your latest nutrition, fitness and wellbeing advice SEE OUR GREAT
SUBSCRIBER
65 GUT REACTION OFFER ON
Here are our tips from the digestive health pros PAGE 64
on how to cure the curse of a swollen tum Subscribe today and
recieve free *You
cleaning products
LIVING worth £32!
70 THE WHITE STUFF

Crisp, clean and chic; you can expect all three
from this season’s hottest shade
73 RETREATS HOME AND ABROAD

We seek out the best relaxation getaways for veggies
77 LIVE LIKE A LOCAL IN... BRIGHTON

Get top tips from locals and regular visitors on where to
eat and stay at this bohemian seaside spot
61
78 FROM SEED TO STOVE
James Wong uses your flowerbeds for inspiration
REGULARS
82 READER SURVEY
MAKE CELERY 19
Tell us what you think about Veggie and you could CENTRAL
win a Raymond Blanc cookery school class!
84 FEELING LUCKY?
This month we’re offering our lucky readers the chance
to win a veggie getaway, new Tefal cookware and more!
88 BEAUTY BOOST
The latest make-up must-haves
91 THE TOP-UP SHOP

Liven up your cupboards with these meat-free marvels!
92 VEGGIE RECOMMENDS
These gastro greats have really caught our attention
94 JOIN THE VEGGIE COMMUNITY

Have your say and share your recipes
96 RECIPE INDEX
What will you cook tonight?
98 THE MINDFUL VEGETARIAN

Rose Elliot shares some tips on how to keep hydrated
Calorie and fat analysis provided by Nutracheck.co.uk, the UK’s COVER: Photography by cliqq.co.uk.
largest online calorie counter, (over 160,000 foods). Download Recipe and styling by Nico Ghrilando
the App - search for ‘Nutracheck’ in the app store. ghirlando.co.uk
5
FO O D & R EC I P E S. D E A N E DWA R DS
FEEL
GOOD FOOD
These delicious recipes are easy,
healthy and quick, and the kind of ideas
you’ll use again and again
7
Roasted Red
Pepper Gazpacho
E EF V F T GF
S E RV E S 4
R E A DY I N 2 0 M I N S
½ cucumber, peeled
and deseeded
200g roasted red peppers
(drained weight), finely diced
1 green pepper, finely diced
1 small red onion, diced 600g
ripe plum tomatoes
1 large garlic clove
60g ciabatta bread,
cut into cubes
1 x 500g carton of
tomato passata
3 tbsp extra virgin olive oil,
plus extra to serve
2 tbsp sherry vinegar
Tabasco, to taste (optional)
8 black olives, stoned
and quartered
sea salt
black pepper
1 Peel the cucumber and cut it

into quarters. Using a sharp knife,
cut the seeds out of each quarter
and discard them. It’s important
V E G G I E ’ S 7 T I P S F O R E AT I N G to do this, as the cucumber seeds
H E A LT H I E R T O D AY make the soup too watery.
2 Set aside some of the peppers
1 S TAV E O F F O S T E O P O R S I S and onion to garnish the soup.
Beetroot contains the silica. This helps the body to utilise calcium, Place the rest with the plum
which is important for musculo-skeletal health and reducing the risk tomatoes, cucumber, garlic,
of osteoporosis. ciabatta and tomato passata in
2 SNACK HAPPY a blender or food processor and
A handful of radishes contains just five calories, making them a great blitz until smooth.
healthy snack whether you are dieting or just counting the calories. 3 Pour the soup into a large bowl
Radishes can also help dieters reduce portion sizes thanks to the crunch and add the oil and vinegar, then
factor. It takes between 10 and 30 minutes for the brain to register the ‘I’m season with the Tabasco, if using,
full’ signal from our stomachs so foods that need chewing, like radishes, and salt and pepper. If you have
slow down eating. time, leave the soup at room
3 G E T YO U N G E R L O O K I N G S K I N temperature for 30 minutes to
Beta-carotene – naturally found in abundance in carrots – is an important let the flavours develop.
antioxidant nutrient. This is great news for our skin as the antioxidant 4 Serve the soup garnished with
action of beta-carotene may help to act against age-accelerating free the reserved diced peppers and
radicals, so that our skin remains healthy and elastic. onion, black olives and another
4 K E E P YO U R H E A R T H E A LT H Y drizzle of olive oil.
Parsnips are a good source of dietary fibre. Just one medium cooked Per serving: 269 cals, 15.9g fat
parsnip provides nearly 5g, which is more than the same amount of most
‘high-fibre’ breakfast cereals. Most of the fibre found in parsnips is soluble; Beet Hummus
soluble fibre is known to help keep the heart healthy by reducing levels of with Crudités
cholesterol in the blood. E EF V F T GF
5 B O O S T YO U R I M M U N I T Y
Just one portion (80g) of cooked green beans provides 20% of the RDA of S E RV E S 4
folic acid, which can help stave off infection and boost iron absorption. R E A DY I N 1 5 M I N S
6 F I N D YO U R F L AVA N O I D S
Flavonoids in raspberries are responsible for their red flesh, and these 400g can of chickpeas, drained
antioxidants help to guard against a range of cancers, heart disease, and rinsed
asthma, arthritis and cataracts, Alzheimer’s and age-related neurological 1 beetroot, peeled and
diseases. Not bad for a teeny tiny fruit! roughly chopped
7 K N O W YO U R O N I O N S 2 garlic cloves, crushed
Onions also contain very high levels of chromium which helps maintain 40ml extra virgin olive oil,
a positive hormone balance that can help combat PMS symptoms. plus extra for drizzling
3 tbsp tahini
8
FO O D & R EC I P E S. D E A N E DWA R DS
juice of ½ lemon cucumber into batons, add 1 Wash the apple, pear, spinach
½ tsp cumin some cherry tomatoes and or kale, celery and cucumber.
sea salt radishes and dip away. Pass them through a vegetable
black pepper Per serving: 292 cals, 21.6g fat juicer, starting with the more
fibrous vegetables first and
FO R T H E C R U D I T É S Green Goodness finishing with the ones with a
1 carrot, peeled Juice higher water content, such as
1 yellow or red pepper, deseeded E EF V F T GF the cucumber. Add the fresh lime
½ cucumber juice and mint leaves and drink
cherry tomatoes S E RV E S 2 immediately over ice or within
bunch of radishes R E A DY I N 1 0 M I N S 24 hours.
2 If using a blender, place the
1 Put the ingredients for the beet 1 Braeburn apple apple, pear, spinach or kale,
hummus, except for the salt and 1 pear celery and cucumber with the
pepper, in a food processor and 4 large handfuls of spinach liquid, then blitz until smooth.
blitz to a fine paste. Season with or kale Add more liquid if required to Recipes taken from
salt and pepper, then taste and add 2 celery stalks get your desired consistency. Dean Edwards’
more cumin and lemon juice if you ½ cucumber Then add the lime juice and mint Feelgood Family
think it needs it. Spoon into juice of 1 lime leaves and enjoy. Food* (£17.99,
a serving bowl and drizzle with 8 fresh mint leaves Per serving: 139 cals, 1.4g fat Bantam Press).
some more extra virgin olive oil. 400ml coconut water or water *Includes non-
2 Cut the carrot, pepper and vegetarian content
9
E X P E R T A D V I C E .T H E O R A N D A L L
T H E O R A N D A L L’ S
PASTA ENCYCLOPAEDIA
Girolles may be hard to find but this pasta dish
makes them well worth the search, says Theo
Tagliatelle with Girolles Mushrooms is one of
the most delicious mushroom pasta recipes you
can make.
It’s very simply to prepare, the hardest part is finding the girolles. Luckily, most
good greengrocers will sell them. Trust me, the hunt is well worth it. And, if you’re
lucky enough to live in Scotland, you’ll be abel to get these wonderful mushrooms
quite easily as they’re a favourite amongst foragers who sell them at the markets.
They also appear on a lot of London restaurant menus at this time of year and you’ll
also find European versions, which are smaller and dryer, but just as tasty.
The first time I had this dish was on a trip to Siena at a restaurant called La
Loggia, one of the city’s best restaurants. I remember the meal very well because
I was dining with David Gleave, who is a master of wine – and can spot a corked
bottle from a hundred yards – and the restaurant’s poor sommelier was having a
difficult time finding a bottle David liked. This is where I first enjoyed Tagliatelle
with Girolles Mushrooms and the taste of the meaty mushrooms was unforgettable.
We later found out that the mushrooms were picked locally, and that’s my favourite
thing about Italian food. When something’s in season, it’s truly celebrated.
I have had some really good pasta dishes over the years and the best ones are
always the simplest. Tagliatelle con Funghi Porcini is just garlic, parsley, Porcini
mushrooms and a little butter to emulsify the pasta and the mushroom juices. The
recipe below is another version of this simple dish, and it tastes just as good.
TA G L I AT E L L E W I T H G I R O L L E S M U S H R O O M S
SERVES 4 AS A STARTER, OR 2 AS A MAIN; READY IN 25 MINS
* 1 tbsp olive oil * 500g fresh girolles * 1 tbsp chopped flat leaf parsley * 1 garlic clove,
finely sliced * sea salt and freshly ground black pepper * 250g dried egg tagliatelle
* 75g unsalted butter * vegetarian Parmesan-style cheese, to serve
1 Bring a large pot of salted boiling water pasta to the mushrooms in the frying pan.
to the boil. Take a ladle of the hot pasta water and add
2 In a frying pan, heat the olive oil and to the tagliatelle and girolles.
butter, then add the cooked girolles (as 4 At this point you need to add the butter
described above) along with the parsley and start to toss or stir on the heat so
and garlic. Toss a couple of times then turn the juices reduce and the butter starts
the heat to low. Add some salt and pepper to emulsify all the liquid; this will take a
to season. couple of minutes. Check the seasoning
3 Place the dried egg tagliatelle in to the and serve in hot bowls with a little grated
boiling water and cook for a couple of vegetarian Parmesan-style cheese on the
minutes. Remove the tagliatelle when it’s side. Buon Appetito!
al dente with a pair of tongs and add the Per serving (4 servings): 524 cals, 28.7g fat
Illustration by Louise Abbott
11
SUMMER
LIGHTS
Hot sunny days and balmy British evenings; the perfect
time to gather family and friends around the garden table
for a spot of alfresco dining. Say hello to summer with
these fresh recipe ideas...
Ratatouille 3 With the back of a spoon, make between the pepper halves
Baked Eggs four indents in the ratatouille and and season to taste.
break an egg into each one. Cover 2 To make the pesto, put the
E EF V F T GF
the pan and cook for 3-4 minutes bread in a food processor and
S E RV E S 4 or until the egg whites are set but whizz into breadcrumbs. Add the
R E A DY I N 5 0 M I N S the yolks are still runny (if you don’t garlic, basil, lemon juice and 90ml
like runny yolks, you can finish of water and blitz to a loose paste,
low-calorie cooking spray them off under the grill). Scatter then spoon the into the peppers.
1 onion, sliced over the parsley and serve with a 3 Put the peppers into an
2 garlic cloves, crushed splash of Tabasco if you like a kick. oven-proof dish, spray with low-
1 green pepper, deseeded Per serving: 184 cals, 7.1g fat calorie cooking spray and roast
and thinly sliced *Pregnant women, the elderly and babies in the oven for 20 minutes or
1 yellow pepper, deseeded are advised not to eat raw or partially until tender.
and thinly sliced cooked eggs. 4 Preheat the grill to high. Push
2 courgettes, sliced the halloumi pieces into the
1 aubergine, diced Halloumi and peppers, grind over a little more
2 x 400g cans chopped tomatoes Pesto Peppers black pepper and cook under the
2-3 tbsp tomato purée E EF V F T GF hot grill for 5-10 minutes to brown
salt and freshly ground the tops. Serve hot with salad.
black pepper Per serving: 153 cals, 5.6g fat
S E RV E S 4
½ tsp dried herbs R E A DY I N 3 5 M I N S
4 large free-range eggs*
small handful of finely chopped 350g cherry tomatoes, halved
fresh parsley, to garnish 4 peppers, halved through the
Tabasco sauce (optional) stem, deseeded and stems
removed
1 Spray a large non-stick frying salt and freshly ground
pan with low-calorie cooking black pepper
spray and place over a medium low-calorie cooking spray
heat. Add the onion and garlic 100g reduced-fat halloumi
and cook for 4-5 minutes or until cheese, diced
softened, stirring occasionally. salad, to serve
2 Add the peppers, courgettes
and aubergine. Tip in the FO R T H E P E STO
tomatoes and tomato purée, then 2 medium slices of bread from
wash out the tomato can with a a small 400g wholemeal loaf
little water and tip into the pan as 3 garlic cloves, crushed
well. Season to taste and stir in 2 large handfuls of fresh
the dried herbs. Cover and cook basil leaves
for 25-30 minutes or until the juice of 1 small lemon
vegetables are tender and the
liquid has reduced. Check 1 Preheat the oven to 200C/400F/
the seasoning. Gas 6. Divide the tomatoes
12
FOOD&RECIPES.LIGHT BITES
th es e d el ic iou s halloumi
Serve with a
p es to p epp er s
and
alad
green, crunchy s
13
14
FOOD&RECIPES.LIGHT BITES
Tofu Noodle Salad

E EF V F T GF
S E RV E S 4
low-calorie cooking spray

2 red peppers, deseeded
and diced
1 carrot, peeled and shredded
60g fresh beansprouts
2.5cm piece of root ginger,
peeled and finely chopped
2 garlic cloves, chopped
250g plain/naturally smoked
tofu, cubed
250g dried egg noodles
2 tbsp dark soy sauce
4 spring onions, sliced
small bunch of finely chopped
fresh coriander
FO R T H E D R E S S I N G
pared peel of 1 lime
150ml rice wine vinegar
1 red chilli, deseeded and
roughly chopped
2 tsp sweetener
t
1 First make the dressing by The perfec
e
summer sid
putting the lime peel, vinegar,
chilli and sweetener into a small
dish!
pan over a high heat. Boil for one
minute then remove from the
heat and set aside for 20 minutes.
Tip into a small bowl.
2 Meanwhile, spray a non-stick
wok or frying pan with low-calorie
cooking spray and place over
a medium-high heat. Add the
peppers, carrot, beansprouts,
Chagrilled Asparagus and Pepper Salad
E EF V F T GF
ginger and garlic and stir-fry for
2-3 minutes. Transfer to a large
S E RV E S 4
bowl with a slotted spoon.
3 Spray the wok with more low-
calorie cooking spray. Add the
2 red peppers, quartered and deseeded
tofu, cook for 1-2 minutes and
2 yellow peppers, quartered and deseeded
add to the vegetables.
low-calorie cooking spray
4 Cook the noodles according to
24 asparagus spears, woody ends trimmed
the packet instructions, drain well
large bag of rocket leaves
and add to the vegetables and
250g cherry tomatoes, halved
tofu. Add the soy sauce, spring
onions, coriander and dressing
FO R T H E D R E S S I N G
and toss well.
1 garlic clove, crushed
Per serving: 322 cals, 4.6g fat
100ml fat-free vinaigrette
small handful of finely chopped fresh basil
1 About 30 minutes before you want to cook, light the barbecue. Spray the peppers with
low-calorie cooking spray and cook over a direct medium heat for 5-6 minutes, then
turn them over.
BOOKSHELF 2 Spray the asparagus with low-calorie cooking spray, add to the barbecue and cook the
Recipes taken from Slimming World’s asparagus and peppers for a further 5-6 minutes, turning the asparagus once. When
Little Book of Summer, available in everything is tender, set aside to cool.
all Slimming World groups in the 3 Meanwhile, mix all the dressing ingredients together and set aside. Tip the rocket
UK and Ireland, priced £3.95. Visit
leaves into a large serving bowl and scatter over the tomatoes. Cut the asparagus
slimmingworld.com or call 0844 897 8000
to find your nearest group.
spears into two or three pieces and the peppers into strips and scatter both on top.
Images: Slimming World’s Little When you’re ready to serve, drizzle over the dressing and toss everything together.
Book of Summer/Lara Holmes. Per serving: 104 cals, 2.1g fat
15
FOOD&RECIPES.NEWS
IN OUR
kitchen...
Here’s what’s been whetting our appetites this month JAZZ UP YOUR
KITCHEN!
THESE NIFTY GADGETS
MAKE COOKING (AND
CLEANING) A BREEZE:
SENSE RED BIN,
£49, MADE.COM
The touch-free
sensors on the lid
allows for brilliantly
handy and hygienic
waste disposal
TRY
SOMETHING OXO G O O D
N E W T O D AY GRIPS
Stray from cheeseboard normality COL ANDER,
with these wonderful creations £14.99,
LAKELAND
VINTAGE APPLEWOOD, Fitting neatly into
applewoodcheese.co.uk the corner of your
Exquisetely rich, smoky and strong, sink for convenient, space-saving
enjoy this with friends over a glass straining, this clever piece of kit has
of Malbec a non-slip lid to hold it firmly in place
KATY’S WHITE LAVENDER, S O DA ST R E A M

shepherdspurse.co.uk POWER,
Lavender flavours sparkle £149.99,
throughout this delicious cheese. ARGOS
A delicate fragrant taste combined Sleek, sexy and
with the meadowy sweetness of stylish, this
the ewe’s milk cheese creates a machine creates
taste extravaganza! delicious sparkling water at just
the touch of a button
Each month, vegetarian cookery school owner Rachel Demuth gives us her
top advice. This month, she educates us in all things aubergine
AMP UP THE Aubergines are related to sweet peppers, absorbing too much oil. I tend to find that
Aubergine potatoes, tomatoes and most surprisingly,

tobacco! Aubergines come in many different
sizes and colours; from the white version
black varieties are not as harsh, so there is no
need for them to be salted. Aubergines absorb
oil at an alarming rate so it’s best to use it
(which is where the American term sparingly when cooking.
“eggplant” derives from), through to the My favourite way of cooking aubergines
almost-black varieties most commonly is cutting them into slices or chunks with
grown in Europe. In Thailand, the tiny a splash of oil, which you can toss the
pea-sized aubergine is used in curries and aubergine in before roasting, griddling or
is prized for its bitter taste. The issue of the stir-frying. Whichever way you prepare them,
aubergines’ bitterness is one that causes make sure they are really thoroughly cooked,
strong debate; some people like to ‘de-gorge’, and have lost their whiteness, turned dark
or salt them before cooking, which removes and become unctuous, soft and juicy.
some bitterness and stops the aubergine To book a course, visit demuths.co.uk
16
FOOD&RECIPES.MILDREDS
Fine
DINING
London restaurant Mildreds opened in 1988 and since
then, it’s become a bastion of meat-free dining. So, when
the owners published a cookbook, we couldn’t resist
sharing a few of our favourite dishes with you – be
warned, you’ll want seconds of everything...
19
S E C T I O N H E A D E R .T I T L E
Artichoke Crostini
with Roast Garlic
and Lemon Aioli
E EF V F T GF
S E RV E S 4
8 focaccia or sourdough
bread slices
6-8 good-quality artichoke
hearts in oil, drained
75g mixed baby leaf lettuce
4 tbsp Roast Garlic & Lemon Aioli
(see Masterclass)
1 Heat a griddle pan or heavy-

based frying pan over a high heat.
Add the bread slices and toast
them for 1 ½-2 minutes on each
side until they are nicely charred.
2 Slice the artichokes in half
lengthways. Add to the pan and
griddle for 1-2 minutes on each
side. Divide the artichokes,
toasted bread slices and lettuce
leaves between plates and
serve with the Roast Garlic
& Lemon Aioli.
Per serving: 373 cals, 39.4g fat
T HE EXT ER I O R O F
M I L DR EDS R E STAU R AN T
MASTERCLASS
R OA ST G A R L I C & L E M O N A I O L I
M A K E S A P P R OX I M AT E LY 4 0 0 M L
* 7 garlic cloves, peeled * 300ml light olive oil, plus extra for drizzling
* 2 free-range egg yolks * juice of ½ lemon * 1 tbsp Dijon mustard
* ½ tsp white pepper * 50ml boiling water * salt
1 Preheat the oven to 180C/350F/Gas 4.

2 Place the garlic cloves in the centre of a small tray of aluminium foil,
drizzle with a little oil and seal to form a parcel. Roast in the oven for 15
minutes, or until the garlic is just beginning to brown. Set aside to cool.
3 Place the cooled garlic cloves, egg yolks, lemon juice, mustard and
white pepper in a food processor and blend together until puréed. With
the motor running, pour over the oil in a thin, steady stream, gradually
adding the boiling water as you go to prevent the mix from splitting.
4 Season to taste with salt. Transfer to a suitable container and
refrigerate until needed.
Per 50ml serving: 362 cals, 39.4g fat
20
FOOD&RECIPES.MILDREDS
benefit
“These escalopes
with a
from being served
ato salad”
cucumber and tom
F ETA , CH I LLI & MINT-

F ILLED AU B ERGINE
E S C A LOPE
pinch of white pepper and spread a thin, even layer of

Feta, Chilli & Mint- 1 bunch of mint leaves, the filling over each of them. Press
filled Aubergine finely chopped another aubergine slice on top to
Escalope make a sandwich. Coat each of the
E EF V F T GF 1 Cut the tops off the aubergines aubergine escalopes with the flour,
and slice each lengthways into dusting off the excess, and dip first
S E RV E S 8 eight thin slices. Sprinkle the slices into the beaten egg and then into
R E A DY I N 1 H R with salt and leave to stand in a the breadcrumbs.
colander set over a bowl for 6 Heat the remaining oil in a
2 large aubergines 20 minutes. large non-stick frying pan over
5 tbsp olive oil 2 Preheat the oven to 180C/350F/ a low heat. Add a couple of the
100g plain flour Gas 4. escalopes and gently fry for four
4 free-range eggs, beaten 3 Rinse the aubergines to remove minutes on each side until golden
600g fresh white breadcrumbs the salt and lay them on two baking brown, then set aside on kitchen
salt trays. Drizzle with one tablespoon paper to drain. Repeat with the
mixed salad, to serve of the oil and roast in the oven remaining escalopes and serve
for 10-15 minutes, turning halfway immediately with a mixed salad.
FO R T H E F I L L I N G through, until tender but not Per serving: 592 cals, 24.7g fat
450g feta cheese, crumbled falling apart. Leave to cool on
2 red chillies, trimmed the baking trays.
and finely chopped 4 For the filling, mix together all the
juice of 1 lemon ingredients in a bowl.
4 garlic cloves, finely chopped 5 Take eight of the aubergine slices
21
Gas 5. Line a 23cm springform

cake tin with baking parchment.
2 For the compote, heat 200g of
the raspberries with the caster
sugar in a small saucepan and
cook for 5-8 minutes over a
gentle heat, stirring occasionally,
until the sugar has dissolved. Mix
the cornflour together with the
lemon juice in a bowl, add to the
raspberries and cook until the mix
has thickened enough to coat the
back of a spoon. Take off the heat
and mash with a fork or mix with
a stick blender until smooth, then
pass through a sieve to remove
the seeds. Stir the remaining
raspberries into the mix and set
aside to cool.
3 For the base, put the dry
ingredients in a food processor
with the stem ginger and blend
until the mixture resembles fine
breadcrumbs. Stir in the butter,
then tip into the prepared cake
tins and press down into an even
layer. Bake for 10 minutes until
lightly toasted, then remove and
set aside to cool. Reduce the heat
to 160C/325F/Gas 3.
4 For the filling, beat the cheese,
cornflour, vanilla extract and
lemon rind together in a stand
mixer or in a bowl with a wooden
spoon. Add the sugar, eggs and
egg yolk, one at a time, beating
together briefly between each
addition. Fold in the soured
White Chocolate ¼ tsp ground ginger cream and chocolate chips.
and Raspberry 20g demerara sugar 5 To assemble, pour one-third
Ripple Cheesecake pinch of sea salt flakes of the compote over the base.
E EF V F T GF
1 piece stem ginger (optional) Spoon over half the filling
READER OFFER 60g butter, melted then add another third of the
Recipes taken compote. Add the rest of
from Mildreds The
S E RV E S 8 - 1 0 FO R T H E F I L L I N G
R E A DY I N 2 H R S the filling and spoon over the
Cookbook by Sarah 750g cream cheese remaining compote in three
Wasserman (£25, 20g cornflour parallel lines. Drag a knife through
Mitchell Beazley). FO R T H E R A S P B E R RY ½ tsp vanilla extract
Photography by C O M P OT E the lines to create a marbled
finely grated rind of ½ lemon effect. Bake for 1 ¼ hrs until the
Jonathan Gregson. 350g raspberries 175g caster sugar
Veggie readers can 80g caster sugar filling is starting to colour on the
get this title for
2 free-range eggs, plus 1 yolk edges and is beginning to firm
1 tsp cornflour 150g soured cream
the special price of
2 tbsp lemon juice but is still a bit wobbly. Remove
£17.50, plus free 150g white chocolate chips or from the oven and leave to cool
UKP &P. white chocolate broken into for at least three hours in the
To order your FO R T H E BA S E small pieces
200g gluten-free digestive refrigerator before serving.
copy, call 01903
biscuits (or regular digestive Per serving (10 servings):
828503quo ting
Mildreds/MB625. biscuits, for non gluten-free) 1 Preheat the oven to 190C/375F/ 535 cals, 33g fat
22
FOOD&RECIPES.DIPS
E A S Y + F L AV O U R S O M E
10 dip recipes perfect for

picnics, barbecues and parties
Whether you’re looking for a healthy addition to your packed
lunch, or an informal food to get guests talking at your next
1
party, dips have it all...
Preheat the oven to 200C/400F/ Place 6 sliced garlic cloves and 4 tbsp
2
Gas 6. Whiz together 250g pack olive oil in a pan and heat until the
cooked beetroot, 1-2 crushed garlic starts to turn golden. Remove
garlic cloves, 1 small bunch each of from the heat. In a food processor,
coriander and parsley and 50g shelled add 400g drained tinned chickpeas,
walnuts. Add 3 tsp extra virgin olive the zest and juice of 1 lemon, 1 tbsp
oil, 2 tsp red wine vinegar and process tahini and the garlic and oil from the
again. Check the seasoning and serve. pan. Season, whiz and serve with
radishes and toasted pitta.
3
In a bowl, mix together 200g chopped
4
cherry tomatoes, 1 chopped avocado, Blend together 200g Yeo Valley Natural
½ chopped red onion, 1 chopped bunch Yeogurt with 2 tbsp chopped mint
of fresh coriander, 2 tbsp olive oil, 2 tbsp leaves and 2 tbsp chopped basil leaves.
red wine vinegar and 2 tsp caster sugar.
Season. When you’re ready to serve Mix 40g watercress with ½ a garlic
– and only then – add 3-4 tsp freshly clove, 120g mayonnaise, 2 tbsp
576
grated wasabi. water, ½ tsp horseradish sauce, 2
tbsp rapeseed oil and ½ tsp salt.
Melt 100g milk chocolate in the Blend together and serve.
Illustration by Louise Abbott

microwave. Then, stir in 100ml double
cream and mix well. Heat again to Boil 200g podded broad beans for
warm through, taking care not to boil. 4-5 minutes. Rinse under cold water
Add 10 drops of Special Ingredients and drain. Put the beans into a food
Essential Oil* – mint or orange – and processor with 200g Greek yoghurt,
use to dip fruit kebabs into. mint leaves, 20g vegetarian Parmesan-
style cheese and ½ crushed garlic
Mash together 2 large peeled and stoned clove. Blend until smooth.
8
*Available for £5.59 per 30ml bottle from creamsupplies.co.uk
ripea vocadoswi th2 t bspf reshlim e

juice, 1 chopped jalapeno, Coarsely grate 10 French breakfast
1 chopped radishes and chop 2 sprigs of mint
tomato and ½ very finely. Combine the radishes
9
chopped and mint with 150g Greek yoghurt.
red onion. Prick 2 aubergines and grill for 20
minutes, turning occasionally. Drain in
a colander before removing the skin
and head. Blend in a food processor.
10
Add 2 finely chopped garlic cloves, the
juice of ½ lemon, 1 deseeded red chilli,
2 tbsp chopped fresh flat-leaf parsley
and 5 tbsp Rachel’s Greek Style
Natural Yoghurt. Mix again. Season
and sprinkle over a good pinch of
ground cumin and serve straight away.
24
25
Cook the
SEASONS
Great health through great food; that’s the philosophy
at the heart of The Detox Kitchen Bible. And these
recipes certainly make the most of September’s bounty
Baked Aubergine roughly chopped finely chopped

with Pomegranate 4 shallots, roughly chopped a handful of fresh mint, finely
E EF V F T GF 1 fresh red chilli, seeded and chopped, plus extra leaves
roughly chopped to garnish
S E RV E S 4 1 celery stick, roughly chopped salt and pepper
R E A DY I N 1 H R 5 garlic cloves, roughly chopped
a handful of fresh flat-leaf parsley, 1 Preheat your oven to 200C/
4 aubergines roughly chopped 400F/Gas 6.
1 tsp smoked paprika 2 sprigs of fresh thyme, 2 Cut the aubergines lengthways
1 tsp olive oil leaves picked in half. Score the flesh in a diamond
1 pomegranate pattern, cutting about 1cm deep.
a pinch of ground sumac, FO R T H E YO G H U R T Sprinkle with the paprika and
to garnish DRESSING some salt and pepper, and drizzle
1 tbsp plain soya yoghurt the olive oil over the flesh. Place
FO R T H E TO M ATO S AU C E grated zest and juice of 1 lemon the aubergine halves, cut side up,
8 ripe vine tomatoes, a handful of fresh coriander, on a baking tray and bake in the
heated oven for 25 minutes until
completely soft.
3 Meanwhile, make the tomato
sauce. Combine all the ingredients
in a blender and blitz for 30
seconds to create a chunky
mixture. Transfer to a medium
saucepan. Bring to the boil, then
simmer on a medium-low heat for
20 minutes, stirring occasionally.
4 Mix the yoghurt with the lemon
zest and juice, coriander and
mint. Season with salt and pepper
to taste.
5 Next, remove the seeds from
the pomegranate. Cut it in half and
place the halves cut side down on
some kitchen paper. Gently tap
them with a wooden spoon until all
the seeds have fallen out. You will
have to remove some of the skin
that has fallen out too.
6 To serve, place two aubergine
halves on each plate. Top with
tomato sauce, then yoghurt
dressing and, finally, pomegranate
Lily Simpson runs The Detox Kitchen, whose boutique delis and specially designed seeds. Garnish with mint leaves
health menus have won thousands of customers. With consultant nutritionist Rob and sumac.
Hobson, they devised The Detox Kitchen Bible. Per serving (4 servings): 124 cals, 3.1g fat
26
FO O D & R EC I P E S. D E TOX
b s a nd sp ic es re duce the
“Fresh her ’r e f l avouring
t w h en y ou
need for sal ex tr a nutritional
a dd in g a n
food, whilst hes.”
boost to your dis
27
Beetroot Falafel
E EF V F T GF
S E RV E S 4
R E A DY I N 2 H R S ,
20 MINS
200g dried chickpeas

2 raw beetroots, peeled and
finely diced
1 carrot, finely diced
50g cashew nuts
30g home-shelled pistachio nuts
1 tsp olive oil
½ red onion, finely diced
2 garlic cloves, finely chopped
1 free-range egg, lightly beaten
with a fork
grated zest of 1 lemon
2 tsp ground cumin
1 tsp smoked paprika
1 tbsp sesame seeds
FO R T H E YO G H U RT D I P
3 tbsp plain soya yoghurt
grated zest and juice of 1 lemon
1 tsp tahini
1 cucumber, peeled, seeded and
finely sliced
a pinch of ground cumin
a pinch of salt
TO S E RV E
iceberg lettuce, separated
into leaves
fresh mint leaves
1 Soak the chickpeas in cold water

overnight. The next day, drain and
place them in a fresh pan of water.
Bring to the boil and simmer for
about 50 minutes until soft. Drain
and pat dry with kitchen paper.
2 Preheat your oven to 180C/350F/
Gas 4. Line a baking tray with
e of folate,
greaseproof paper.
3 Place the chickpeas, beetroot,
t is a ri ch sou rc
carrot, cashew nuts and pistachios “Beetroo production
in a blender and pulse until finely
is u se d in th e
which
nd helps
chopped. Transfer to a large mixing
bowl. Set aside.
d b l oo d ce ll s a
4 Heat the olive oil in a non-stick of re .”
frying pan and cook the onion and
garlic until soft. Add them to the ward off anaemia
bowl along with the rest of the
ingredients (except the sesame
seeds). Mix together well.
28
FO O D & R EC I P E S. D E TOX
This pearl
barley version
tastes just like
a classic
risotto!
5 Shape the mixture into small balls

and roll them in the sesame seeds
to coat. Place the balls on the
baking tray and bake in the heated
oven for 50 minutes.
6 Meanwhile, make the dip
by mixing together all the
ingredients for it.
7 Serve the falafels with the dip,
lettuce leaves and mint. To eat,
place three mint leaves on a
lettuce leaf, set a falafel on this,
add a dollop of yoghurt dip and
wrap up.
Per serving (4 servings): 403 cals, 19.1 fat
Butternut Squash
and Sage Risotto
E EF V F T GF
S E RV E S 4
30g sunflower seeds
*Includes non-vegetarian content

1 lt vegetable stock
3 sprigs of fresh sage,
leaves picked
1 tsp rapeseed oil
3 banana shallots, finely sliced
3 garlic cloves, finely diced
200g pearl barley
1 butternut squash, peeled
and cut into 1cm cubes
a handful of green beans,
finely chopped
a small bunch of fresh chives,
finely chopped and cook for three minutes. absorbed, remove from the heat.
grated zest of 1 lemon 5 Now add the pearl barley and stir 7 Season and stir in the chives and
salt and pepper until all the grains are coated with lemon zest. Leave for five minutes
oil. Add two ladles of the hot stock before serving, sprinkled with the
1 Preheat your oven to 200C/ and simmer, stirring, until all the toasted sunflower seeds.
400F/Gas 6. liquid has been absorbed – this will Per serving (4 servings): 348 cals, 6.3g
2 Spread the sunflower seeds on take 4-5 minutes.
a baking tray. Toast in the oven for 6 Add the butternut squash with
10 minutes until golden. another ladle of stock. Once this Recipes from The Detox
3 Pour the stock into a medium- stock is absorbed, add another Kitchen Bible* by Lily Simpson
sized pan, add the sage leaves ladleful, continuing to stir regularly. and Rob Hobson (£25,
and bring to a simmer. Keep adding the stock in this Bloomsbury). Photography
4 Meanwhile, heat the oil in a large way, adding the green beans by Keiko Oikawa and author
frying pan. Add the shallots and with the final ladleful. Once this photos by Marian Alonso
cook for six minutes. Add the garlic final addition of stock has been
29
PEOPLE.LUCY PORTER
VEGGINÕ OUT
WITH LUCY PORTER
Already dreading the onset of autumn? Lucy Porter thinks

there’s plenty to look forward to
Traditionally, autumn is associated with decline or decay. JUMPERS!
The death of summer, the onset of winter. Artists have It’s the time of year when body fascists leave you alone; you
emphasised the melancholy aspects of the ‘fall’ – Kurt Weill haven’t got to be ‘beach body ready’ or ‘slimming down for
and John Keats, I’m looking at YOU. Personally, I never walk Xmas Party Season’. It’s the ‘bring out the lovely jumpers and
taller than when the days grow shorter. Here are four reasons 120 denier M&S tights and fill your boots’ season. Literally.
why autumn rocks: My calves become so bountiful that I cannot quite zip up my
biker boots, and have to resort to a more forgiving shoe.
PARSNIPS!
I spent decades of my life blind to the joys of the ‘snip. When EARTH! WIND! FIRE!
mum did a Sunday roast, I’d gag if I mistook one for a roast The earth is abundant with mushrooms to forage for your
potato. Then the scales fell from my taste buds and I realised soups and stews. The growing winds and chill provide
that a honey-roasted parsnip is a little slice of heaven. an excuse to stoke the log fire. Or in our case, put on
the log-effect gas fire, feel guilty about the financial and
APPLES! environmental costs, switch it off again
Usually, the phrase ‘there’s fruit for pudding’ and put on another lovely jumper. It’s
ranks up there with ‘I’ll just read you a few also a very good time to eschew all the
of my latest blog posts’ as a disappointing decay imagery of Keats, Weill and their
end to an otherwise lovely evening. In the depressing ilk. Bung Earth Wind and Fire’s
autumn however, we are in cooking apple autumn anthem September on the stereo.
paradise. Stewed, baked or preferably in a ‘Ba-de-Ya, dancing in September...’ Yep, I
crumble with lashings of custard, the humble have no idea what those lyrics mean either,
apple is almost the equal of a tiramisu, trifle but who cares? It’s a very upbeat song, for
or syllabub. an arguably very uplifting time of year, if
you don’t mind an itchy jumper or two.
31
HOW TO...
Make the ultimate

GOURMET VEGGIE BURGER
You don’t need to visit the hippest
joint in town to construct your own
perfect patty. Here’s the DIY version
FANTASTIC FOUNDATION Wheat & Rye Rolls CLEAN CONDIMENT Chippa May-O,
£1.03, Waitrose £1.29, Sainsbury’s
READY, STEADY, RELISH ‘The Best Onion CHEESE CHOICE Smoked Flavoured Ilchester
Marmalade’, £2.95, uncleroys.co.uk Applewood Cheddar, £1.85, Ocado
AMERICAN DINER Squeezy Tomato Dispenser, FERMENTED & FANTASTIC Mrs Elswood
£3.29, lakeland.co.uk Haimisha Cucumbers, £1.35, Ocado
PERFECT PATTY Fry’s Traditional Burgers, SHINE BRIGHT Party Illuminations Love Sign,
£3.15, Ocado £16.50, talkingtables.co.uk
33
PASSION
PROJECT
My New Roots blogger Sarah Britton has carved a
career out of using food for wellness and healing,
without counting the calories. So, we gave Sarah
a challenge – cook up three delicious desserts that
don’t taste healthy – she didn’t disappoint...
34
FOOD&RECIPE S.MY NEW ROOTS
AVOCADOS are loaded with

monounsaturated fats which
lower cholesterol, reduce
the risk of heart disease,
and even offer protection
against certain cancers. They
contain vitamin K, essential
for normal blood clotting;
calcium, for strong bones;
and vitamin C, to boost the
immune system.
Mint Chip Ice Cream 2 Remove the ice cream from the
Sandwiches freezer about 20 minutes before
E EF V F T GF assembling the sandwiches.
3 Put a scoop of ice cream on
one cookie, then place another
MAKES 6 SANDWICHES cookie on top, sandwiching them
R E A DY I N 4 0 M I N S ( P L U S together. Roll the sides in cacao
3 HRS FREEZING) nibs, if desired. Serve right away or
put in an airtight container in the
140g raw cashews, soaked freezer until you are ready to enjoy,
for at least four hours or for up to two weeks.
75ml raw honey or pure maple Per sandwich: 495 cals, 38.7g fat
syrup, or more if needed
1 small ripe avocado, sliced
2 tbsp coconut oil, melted
14 drops food-grade peppermint
oil or about 40 leaves lightly
packed fresh mint leaves, or
M A ST E R C L A S S
R AW C H O C O L AT E C O O K I E S
more if needed
Raw Chocolate Cookies
M A K E S 1 2 C O O K I E S , E N O U G H FO R S I X I C E C R E A M S A N D W I C H E S
(see Masterclass)
cacao nibs (optional), for garnish
* 60ml raw honey or pure maple syrup * 3 tbsp coconut oil * 2 tbsp cacao butter * 5 tbsp
1 Drain and rinse the cashews cacao powder * pinch of fine sea salt * 30g cacao nibs
and combine in a blender or
food processor with the honey, 1 In a small saucepan over a low heat, melt together the honey, coconut oil, and cacao butter.
avocado, coconut oil, peppermint Remove from the heat and whisk in the cacao powder and salt until smooth.
oil and 112ml water. Blend on 2 On a parchment-lined baking sheet, drop about a tablespoon of chocolate per cookie
high until smooth. Taste for and let spread into a thin wafer. Sprinkle with one teaspoon cacao nibs. Repeat until you
sweetness and minty-ness, and have 12 cookies.
adjust to taste. Pour in an airtight 3 Freeze the cookies until solid, then remove the parchment and store the cookies in an airtight
container and put in the freezer container in the freezer for up to one month.
for 3-4 hours or overnight. Per cookie: 106 cals, 8.5g fat
35
MACADAMIA NUTS are
among the fattiest of all
nuts, but do not despair!
The type of fat found in
these buttery little treats
is monounsaturated,
the kind associated with
helping to lower the risk
of heart disease, stroke,
and breast cancer.
BOOKSHELF
Raspberry (You can keep the jam in the fridge
Recipes taken
Macademia for up to one week.)
from My New
Roots by Sarah
Thumbprint Cookies 3 Preheat the oven to 180C/350F/
E EF V F T GF Gas 4. Line two baking sheets with
Britton (£20, Pan baking parchment.
Macmillan). Recipe MAKES 16 COOKIES 4 Process 250g of the oats in the
photography R E A DY I N 1 H R (clean) food processor on high to
by Sarah make a rough flour. Pour the flour
Britton. Author 125g raspberries into a large mixing bowl, and stir in
photography by ½ tbsp pure maple syrup the remaining 50g oats, arrowroot
Laura Sniderman. or raw honey powder and sea salt.
1 ½ tbsp chia seeds 5 In a small saucepan over a
300g gluten-free rolled oats medium heat, melt the coconut oil
1 tbsp arrowroot powder and honey together, whisking to
1 tsp fine sea salt blend. Add the vanilla and stir.
80ml coconut oil 6 Pour the wet ingredients over
150ml pure maple syrup the oat mixture, and stir until just
or raw honey combined. Fold in the chopped
1 tsp vanilla extract macadamia nuts.
45g raw macadamia nuts, 7 Using wet hands, roll the dough
roughly chopped into balls, each about the size of a
golf ball, and space them an inch
1 Make the jam: Blend the or so apart on the prepared baking
raspberries with the maple syrup sheets. Use your fingers to create
in a food processor until smooth. an indent in the top of each cookie,
With the processor running, slowly and spoon in enough jam to fill it.
pour in the chia seeds and mix until 8 Bake for 20 minutes, or until the
they are fully incorporated. edges of the cookies are golden.
2 Transfer the jam to a glass jar, Transfer cookies to a wire rack
cover it, and chill it in the fridge to cool.
until it has gelled, 15-20 minutes. Per cookie: 172 cals, 8.5g fat
36
FOOD&RECIPE S.MY NEW ROOTS
“The first time I had a (virgin)

piña colada was in Jamaica. I
was 13 years old and I thought
I had died and gone to heaven.
This summer, I re-created that
incredible taste of the beach in a
frosty popsicle”
Pina Colada Passion
Fruit Popsicles coconut milk, and honey in
E EF V F T GF a blender, and blend on
high-speed until smooth.
3 Into each popsicle mold, pour
MAKES 10 POPSICLES a small amount of either the
R E A DY I N 1 0 M I N S ( P L U S 4 pineapple-coconut blend or
HRS FREEZING_ the passion fruit pulp, and then
alternate between the two until
8 medium passion fruit you’ve almost reached the top
375g chopped fresh (leave a small amount of space
(not canned) pineapple at the top to allow the liquid to
1 x 400ml can full-fat expand slightly in the freezer).
coconut milk Using a popsicle stick or skewer,
2 tbsp raw honey or pure stir the liquids a little bit to create a
maple syrup marble effect.
4 Insert a popsicle stick in each
1 Scoop out the flesh from the mold, and freeze until completely
passion fruit into a small bowl frozen, about four hours.
and set it aside. (You will have 5 To serve, run each mold under
about 250ml total fruit pulp.) warm water until the popsicle
2 Combine the pineapple, easily slides out.
Per popsicle: 36 cals, 0.5g fat
PINEAPPLES are excellent

for digestion because they
contain an enzyme called
bromelain. Bromelain is also
a powerful anti-inflammatory
and is available in supplement
form. Pineapples work to
cleanse the body, purify
the blood, and increase
circulation. A good source
of iron and manganese.
37
38
P E O P L E . C E R Y S M AT T H E W S
ÒIÕm not fearful

about getting
old, but I am
about making
the moﬆ of itÓ
Cerys Matthews may have found
fame in her youth, but now, with
family, friends and fire, her life is
C
richer than ever...
erys Matthews really has got her work cut out. As
co-founder of The Good Life Experience (a feather
in her cap she can add to musician, author, TV
presenter and radio broadcaster) she has only a few
short weeks to tie up all the loose ends and finalise
arrangements, but she’s buzzing with excitement.
“The pressure is really on to curate it really finely
so nothing escapes us, down to the food offered and even the type of
tent we’re putting on”, she explains in her irresistible husky Welsh lilt.
“I want it to be a really fun experience for everyone – an opportunity to
try new skills and experiences and get away from commercialism. The
best things in life are free – it’s an old cliché, but it’s true.”
Most festivals are reliant on well-known headline acts to pull in
the crowds, but The Good Life Experience veers away from booking
populist acts. “I pick what I consider to be the best things regardless
of whether they’re in today’s paper or whether people are telling us
they’re the next new big thing. My co-founders Charlie and Caroline
WIN!
Gladstone and I want to search our quality acts and experiences
we really rate personally and think our visitors will love too. We
The Good Life Expe ask ourselves: is it soulful? Does it make you happy? Does it make
rience is held
on the Hawaden Es life better? At this festival you get a chance to try your hand at new
tate in Flintshire
from 18-20th Septe activities and stumble across new experiences. It’s all about discovery
mber and tickets
cost from £45 for an and not just about music.”
adult weekend
ticket. We’ve got tw
o weekend Cerys isn’t kidding. At the picturesque Flintshire site there are no
tickets, plus camping
, up for grabs! big screens or overpriced burger vans. Instead you roll up your sleeves
To be with a chance
of winning, head
to vegetarianrecipe and get involved with learning how to throw an axe, cook on a campfire
smag.com/win
and for more inform with Tom Herbert of The Fabulous Baker Brothers, abseil, get absorbed
ation on the
festival, or to buy yo
ur tickets, head to in talks on subjects as diverse as Thomas Hardy to foraging, or just take
thegoodlifeexperie
nce.co.uk
39
advantage of endless free rides on the vintage playground.
“When we first started with the idea of putting on a
music and literary festival, we wanted to add a dollop of the
great outdoors with free activities. That’s the big difference.
I was at a big festival last year with our four children and
overall the weekend cost a fortune – they wanted to go on
the fairground and it cost 20 quid each. You want your kids
to have a good time too, so at The Good Life Experience
we wanted to offer good value for money. You can have as
many goes on the vintage playground as you want and it’s “Yep, yep, what I usually do is find a fire and sit around it,” she
free, as is the archery, abseiling and other activities. It’s laughs. “I love fires more than television. Actually, for all the
about getting away from the marketing man, the capitalist things we had going on last year, the overriding feedback I had
money-making machine,” explains Cerys. from the kids was how brilliant it was that they’d been allowed
to play around with fire. The festival site is surrounded by
The Great Outdoors maize fields and the kids are allowed to go into the field, pick a
Despite being heavily tied up with the logistics of putting head of corn, stick it on the fire and eat it when it’s cooked.”
on The Good Life Experience, it’s clear Cerys is in her Bonfires feature heavily in Cerys’ home life too, which she
element. “It’s really not a headache,” she insists. “This shares in West London with Steve, her second husband, and
year I’m even more involved and hands on. I meet so three of their five children (the oldest two have grown up and left
many interesting people while working on The One Show, home). Cerys’ family is, as you would expect, refreshingly normal
Radio Four and 6Music and lots of them are coming to the and somewhat outdoorsy – her youngest son, aged five, loves
festival. You know when you meet people who are totally growing things in the garden, her other boy is “football mad”
passionate about something? It can be a passion about and her 11-year old girl is “really into Nirvana and gymnastics.”
collecting old shellac records, moss collecting, Thomas Veggie food is an integral part of their family life – her husband
Hardy, anything. But when a person has dedicated their has been vegetarian for 36 years and her daughter stopped eating
life to becoming an expert in their field it’s fascinating just meat at the age of seven, out of the blue. “I just love cooking,”
to be around that person, I love it. I love collectors and Cerys enthuses, “I love barbecuing and cooking outside round
experts, no matter what their field happens to be.” the fire, so it’s all halloumi and aubergines. It makes sense not
So does Cerys ever get an opportunity to kick back and to eat meat at home. We eat a lot of Quorn, it’s very handy!”
enjoy the experience she has so meticulously laid on?
From Plot to Plate
For Cerys, one of main draws of her city home is its leafy
l ove b a rb ec u in g and cooking setting and when she lights the barbecue in her shared garden,
“I e, s o it’s all
neighbours flock over to join the fun. “My perfect weekend is
nd th e f ir
outside rou
having people over, outdoors, and a fire. I’d be cooking. My
bergines.” barbecue is a bit of a honeypot. The last time I started cooking

halloumi and au on the grill we ended up with about 40 people around it. But
40
P E O P L E . C E R Y S M AT T H E W S
CERYS ON...
B O O K S O N B E D S I D E TA B L E
H is for Hawk by Helen McDonald – I love the way she writes, there’s no fat on it at all. Also, The Flying Classroom by
Erich Kastner and William Blake Poems selected by Patti Smith. I’m not opposed to reading children’s books and I
do tend to jump around a bit.
H E R FO O D I N F L U E N C E S
At the Womad festival I bought an Indian Madras cookery book. You know when you’re eating proper South
Indian cuisine. It’s absolutely delicious and so cheap. Genevieve Taylor’s Let’s Eat Outside – I love this for obvious
reasons. Also, Roger Philips is the world’s mushroom and foraging expert who was doing it long before it became
the zeitgeist thing to do. In the 80s I was given his book, Wild Food, which became my bible when growing up.
H E R F R I VO LO U S W I S H
I’d love to be a few inches taller – I’m currently 5’3’’ and shrinking. When I meet people they exclaim, “you’re tiny,
you’re tiny!” and then they say, “you look much better in real life than you do on TV!” Not sure how I should take
that really!
S AC R I F I C E S
The only thing I sacrifice is when I look around and see all these people who have time to do their hair. That’s
what I sacrifice, I’m not really high maintenance at all. My children are always hounding me to shave my legs...
it’s not important!
Better each year

Speaking to Cerys, it’s abundantly clear that she’s courageous
enough to stand up to her convictions and follow her
passions. Her life has seen her fronting Catatonia, emigrating
to the wilds of Tennessee, follow a diverse solo career which
has included duetting with Tom Jones, and appearing on
reality show I’m A Celebrity Get Me Out Of Here. “My whole
thing is that you have one life and it moves very, very quickly,”
she asserts, passionately. “So if it’s not harming anyone else
and you want to do it, do it and regret it all when you’re dead!”
One of the best pieces of life-changing advice Cerys ever
recalls came from a fellow Welsh superstar who she greatly
admires. “When you’re growing up wanting to be a musician,
FAR LE FT: CERYS
P E RFORMI N G it feels like all your heroes have flaws – they drink too much
MAIN SHOT: YO U or whatever – and you believe in the romantic myth that you
C AN LE ARN TO
COOK OVER A F I R E have to be tortured to make great art,” she muses. “I didn’t
AT THE GO O D L I F E
E XP E RIE NCE used to think twice about having a few lagers before getting
ABOVE LE F T: CERYS up on stage, but it was 1999 and I was duetting with Tom
AT THE FE ST I VAL
ABOVE : C AM PF I R E Jones and he said to me, ‘Cerys, don’t drink before a show –
CL ASSE S
you’ll sing better and it will taste much better after!’ and I’ve
never drunk before a show again.” Cerys pauses. “Yeah, it
meant a lot and it was a great piece of advice.”
that’s the kind of entertaining I like – I don’t like the formal Reaching her 40s has been a watershed for the former
dinner party thing very much. I’d rather not do the talking. frontwoman, who is “surprised at how brilliant it is” to reach
I stand over the coals with my glass of red and listen to a new level of maturity. “I can only talk from my perspective,
everyone else’s conversations.” but when you’re in your 20s you’re sort of fishing around
Growing space is often hard to find in urban gardens, looking for yourself and what you’re meant to be doing on this
but Cerys has utilised the flower beds and even pulled up earth. In your 30s, maybe you’re settling down and raising
paving slabs to produce a variety of herbs and veg at home. kids, being mega busy and then you reach your 40s and think,
“I love gardening, it’s how I recharge,” she says. “Most of my ‘ooh, alright, and relax...’ It’s the great gift of life – your boat
experience of gardening is moving mud from one side of the has settled in the water a bit, you’re anchored. And then you
garden to the other, but I do enjoy fiddling about getting my realise you’ve got this short chunk of time between now and
hands dirty. My neighbours have kindly allowed me to pull when your body gives up to cram in as much as you can. It’s
up the concrete between our drives for what I like to call my such a eureka moment. I’m not fearful about getting old, but I
little Mediterranean garden where I grow olives, lavender am about making the most of it. My mantra is ‘life’s too short’.
and rosemary and I’ve planted chard, cabbages and celery It is too short. If anyone argues, or I get all diva-like and
in the beds. demanding, I stop and think, ‘no Cerys, get a grip.’”
41
FOOD&RECIPES.WEEKEND
THE
WEEKEND
P ROJ E CT
Love it or loathe it, a barbecue wouldn’t be the same without
tomato sauce. But don’t rely on shop-bought offerings when
homemade is so easy and so utterly delicious...
the boil, then lower the heat and

simmer until thick like ketchup.
Taste and adjust the seasoning.
The sauce will keep, covered, in
the fridge for at least one week.
Per batch: 944 cals, 35.6g fat
Chilli Ketchup
E EF V F T GF
1 small onion, finely chopped

1 tbsp vegetable oil
1 garlic clove, crushed
Tomato Ketchup Curry Ketchup 700g passata
E EF V F T GF E EF V F T GF ¼ tsp chilli flakes
1 tsp tomato ketchup
1 kg ripe tomatoes, cored 1 small onion, grated splash of cider vinegar
and chopped 2 tbsp vegetable oil salt and freshly ground
150ml plus 2 tbsp vinegar 2 tbsp curry powder black pepper
50g soft dark brown sugar 1 tbsp hot paprika
½ tsp fine salt ½ tsp mustard powder 1 In a saucepan, soften the onion
pinch of ground cinnamon pinch of ground cloves in the oil, 3-5 minutes. Stir in the
pinch of ground cloves 500g passata garlic, passata, chilli flakes and
pinch of celery salt 6 tbsp dark brown sugar ketchup and bring to the boil,
125ml malt vinegar then lower the heat and simmer
1 Put the tomatoes in a saucepan salt until thick. Add some salt, pepper
and cook over a medium-high heat, and a splash of vinegar; taste and
stirring, until they break down, 1 In a saucepan, soften the onion adjust the seasoning. It will keep,
15-20 minutes. Transfer to a food in the oil, 3-5 minutes. Stir in all covered, in the fridge for at least
processor and whiz until smooth, the spices and cook until aromatic, one week.
then rub through a sieve and return about one minute more. Add the Per batch: 399 cals, 18.7g fat
the paste to a clean pan. Continue passata, sugar, vinegar and salt to
cooking the tomato over a low taste. Stir to dissolve and bring to
heat, stirring, until thick. Stir in the
remaining ingredients and simmer
*Includes a little non-vegetarian content
for five minutes. Taste and adjust

seasoning, sugar, or vinegar.
The sauce will keep,
covered, in the fridge
for at least one week.
Per batch: 376 cals, 1.3g fat
READER OFFER
Recipes taken from Fries* by Laura
Washburn (£9.99, Ryland Peters
and Small). Veggie readers can
get this title for the special price
of £7.99 including free P&P. Get
your copy by phoning Macmillan
Direct on 01256 302699 and
quoting ref GLR EB3.
43
44
P E O P L E . N ATA L I E P O R T M A N
ÒI think everyone
is artisticÓ
Ask anybody their thoughts on the beautiful Natalie Portman, and
we think it’d be nigh on impossible to receive a negative response.
We talk to the affable actor about taking a break from Hollywood,
seeking inspiration and avoiding normality
E
ndearing, elegant and ethically aware; career. The strict veggie has now undertaken her directorial
stunning actor Natalie Portman has taken a début, A Tale of Love and Darkness, and will be portraying
hiatus from the limelight since winning an Jackie Kennedy in an upcoming biopic release.
Oscar for her phenomenal performance in the The Harvard alumni has never been one to rest on her
psychological thriller-horror film, Black Swan. laurels; when she was cast in a blockbuster she would research
Since then she has become a mother to son her role by delving into subjects stretching from psychology
Aleph (four), and has pulled no punches launching straight to a smorgasbord of languages. Whether it be shunning
back into where she left off with her successful cinematic the consumption of meat or adapting a memoir by Israeli
45
e y ou h a v e to use your non-

“I feel l ik y which
l it y to id en ti f
religious mora nd w h ich ones you
a b ou t a
ones you care ther era.”
feel are from ano
juggling act anxiety-inducing or incredibly rewarding?

“Sure, it’s much more intensive than simply just acting
in a film – I mean, the duration and intensity of your work
is infinitely multiplied, but it always felt so stimulating
and inspiring,” Natalie recalls. “There was a growth in
experience at every step – I never actually questioned
why I was doing it.”
But juggling both roles as actor and direction wasn’t the
trickiest part of shooting, she was pursuing a film about the
Israeli-Palestinian conflict – an intensely sensitive topic to
explore. Natalie was born in Jerusalem and is well versed
on the subject of religion, “I think the rituals, the identity
and knowing where you come from is really important.
I feel like you have to use your non-religious morality to
identify which ones you care about and which ones you
feel are from another era.”
Staying True to Yourself

When she’s not juggling acting and academics, the gorgeous
A-lister maintains a healthy diet choice, free-from eating
any sort of meat. Natalie has always been open about her
meat-free lifestyle in the past, mentioning that she became
vegan in 2009 after reading Jonathan Safran Foer’s Eating
Animals, but decided to adopt a vegetarian diet
when she was pregnant with Aleph. She claims that she
novelist Amos Oz for her new film, she continually refrains did crave dairy and eggs, but simply increased her iron-
from shying away from taking an educated and considered and B12-rich foods to supplement the nutrients her body
approach in her career, academic and lifestyle choices. was missing.
“I think specific stories telling specific points of view helps The Star Wars star has been in the limelight for most
us understand people that we wouldn’t normally get to meet of her life, with a breakthrough performance in Léon:
in our lives; that’s the beauty of books, it’s the beauty of The Professional at the age of 12, almost immediately
cinema,” Portman explains. “We can see specific points of catapulting her into being recognised as a household name.
view and specific ways of life, which we wouldn’t otherwise The success has not chiselled Portman’s strong character,
normally encounter.” though. “I think you’re inevitably going to be subject to
criticism, and I think one of the biggest parts of being an
Boundless Talent artist is to have thick skin,” she comments. “I think everyone
Natalie will not only be directing A Tale of Love and is artistic and it’s whether you’re able to put your stuff out
Darkness, but she will also be stepping in front of the camera there and say ‘this is me, whatever you may think of it’
– something she is a little more accustomed to. But was this and just dive in!”
46
Norwich’s premier vegetarian restaurant

Open Tuesday to Sunday in the lovely
village of Trowse.
SPECIAL OFFER … Bring this advert along to get a free
bottle of house wine with any 2 Fine Dining Main Meals
purchased. See website for full terms and conditions, cannot
be used in conjunction with any other offer.
Only available Tuesday to Thursday .
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48
SHOPPING.CONFECTIONERY
Sweet
TA L K
Vegetarians needn’t shy away from delicious candy.
Here’s our pick of the best gelatine-free treats
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3
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6 7
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Liquorice, £3.59, lakeland.co.uk for pack of five, Amazon
3 FRUITY FEELING Hope & Greenwood Pâte De Fruit, 7 JOYOUS ASSORTMENT Mix & Match Treat Bags, £3,
£3.99, Ocado Treat Cups, £3.50, talkingtables.co.uk
4 TREAT YOURSELF Jealous Yummy Bears, £2.50,
thejealouslife.com
49
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50
S E L F. R E F R E S H
If you do one
thing this month...
K I C K Y O U R C A F F E I N E H A B I T W I T H A H E A LT H Y A LT E R N AT I V E
It’s Monday, the snooze button’s been hit for the umpteenth time and
you’ve buried your head under a mountain of pillows – you know the drill!
Mornings can be a struggle, right? But if you can’t make it through
without a double espresso or counting down the minutes until latte
o’clock, try turning your attention to this delicious alternative
from purveyors of alkaline recipes, Honestly Healthy; it’s
indulgent like a milkshake and gives you the coffee taste we
all know and love, without the acidic caffeine crash.
Try it
Taken from honestlyhealthyfood.com
No Coffee’
Coffee Smoothie 3 tbsp yannoh (barley coffee
E EF V F T GF or dandelion coffee)
4 tbsp coconut yoghurt
S E RV E S 1 1 tbsp maca or lucuma
R E A DY I N 5 M I N S
1 Put all ingredients into a
1 cup coconut milk blender and blitz until smooth.
51
ÔÔCooking is more
exciting than everÕÕ
Food stylist, writer and presenter; super-foodie Jo Pratt
turns her expertise to healthy eating. Here, she serves up
her favourite recipes from her new cookbook...
ÔÔI
Õve always loved food and cooking. I grew plenty of water during the day. I’ve also recently bought a
up with plenty of good, home-cooked meals Nutribullet so am experimenting with all sorts of juices.
and my mum would be quite adventurous. Often before I get the kids from school I’ll have one and try
I don’t recall being fussy and would be up to make something that they might like too. They are yet to
for trying anything. I particularly loved the be convinced though that a bright green drink does actually
leftovers from my parents’ dinner parties! taste good!
“I am conscious of eating a balanced diet “Midweek dinners are usually eaten later than I like, once
with healthy ingredients as much as possible, especially when the children are in bed and my husband is home from work.
at home. However, my job requires me to cook and try out a At the moment we are both in the mood for healthy food
huge variety of dishes and I also love to eat out. To counter most of the time, which is great, so I’m actually working my
balance this, I’ll fit in some exercise along the way. If you work way through my own cookbook! We recently had Smokey
out then you can eat more of what you fancy, making life more Roots Tortilla with super-green salad (I had leftovers for
enjoyable. There is nothing worse than having to deprive lunch) and I’m keen to make the Soft-Boiled Egg, Cress
yourself – it just makes you want it even more. and Barley Salad.”
On diet On making healthy choices

“Breakfast typically consists of a bowl of oats, muesli or “Once you put your mind to it, it’s amazing just what you
granola (preferably my homemade sugar-free granola if I’ve can do with minimum ingredients. Start with a base to
some left. Once made it gets eaten pretty quickly though!). build your meal around such as couscous, quinoa,
I’ll top it with some fresh berries, scattering of chia seeds, a grains or pasta. Then check out what’s in your freezer or
dollop of yoghurt and a splash of apple juice or milk. cupboard (it’s well worth keeping these fairly well stocked).
“If I’m working Something as simple as quinoa tossed with peas, toasted
from home, lunch will pumpkin seeds, lemon juice and olive oil is simple and
be something like a really nutritious.”
mixed bean, avocado,
spinach and tomato On the ultimate comfort food
salad, or a miso “Nothing beats a hearty bowl of veggie chilli with a good
soup with veggies proportion of spice in it. I like to make it with plenty of diced
and noodles stirred veg but to bulk it out and make it more nutritious I’ll add
through, or maybe in some black eye beans (smaller and creamier than kidney
a sandwich with beans), green lentils and bulgur wheat. To finish I’ll stir
hummus, grated through a spiced butter to really enrich the finished flavour.
carrot, spinach and To make this healthier I use walnut butter, which is made by
lemon juice. blending walnuts until they become smooth and creamy. It’s
“I’ll try and drink super-easy, very versatile and so tasty.
52
S E L F. H E A LT H Y L I V I N G
h a pp y w h e n my friends
I’m r e tu c k i n g into
and fam i l y a
ked
the food I’ve coo
On happiness
“Always look at any situation
through a ‘glass half full’
perspective, not ‘glass half empty’.
That way problems in
life appear more manageable.
I’m happy when I have my
friends and family around me,
tucking into food I’ve cooked
and seeing the joy on their faces. Feta, Pea and Mint
It’s a great feeling.”
Quinoa Salad
E EF V F T GF
1 Put the quinoa and 500ml water
On what inspires her S E RV E S 4 in a saucepan. Place over a high
“There are many great chefs, R E A DY I N 2 5 M I N S heat and bring to the boil. Once
cooks and food writers. I get you have a rolling boil, cook for
200g quinoa one minute then cover with a lid.
inspiration from everyone,
150g frozen peas, defrosted Reduce the heat to low and leave
whether I’m reading their ideas in 200g crumbled feta cheese to cook for 12 minutes.
a magazine or cookbook, eating 1 bunch of mint, leaves chopped 2 Remove from the heat, leaving
in their restaurants or watching 100g pitted green olives, the lid on for a further five minutes,
them cook. Food and cooking are roughly chopped then run a fork through to separate
55g rocket or baby spinach leaves, the grains. Leave to cool.
more exciting than ever, so there
roughly chopped 3 Once the quinoa has cooled, toss
is no end to getting inspiration grated zest and juice of 1 lemon together with all of the remaining
everyday of the week.” 2 tbsp extra virgin olive oil ingredients. Season with salt and
sea salt and freshly ground pepper before serving.
black pepper Per serving: 415 cals, 24.4g fat
53
can
It’s amazing what yreoudients
Portabello
Mushrooms
do with minimum ing
with Pomegrante
Couscous
E EF V F T GF
S E RV E S 4
R E A DY I N 4 5 M I N S FO R T H E F I G S :
8-12 figs, depending on their size
FO R T H E R OA ST 2 tbsp honey
MUSHROOMS: 125ml freshly squeezed
4-8 Portabello mushrooms, orange juice
depending on their size 1 tbsp white wine vinegar
4 tbsp pomegranate molasses
2 garlic cloves, crushed 1 Preheat the oven to 200C/400F/
2 tbsp olive oil Gas 6. To make the pilaf, heat
100ml vegan red wine one tablespoon of the olive oil in
½ tsp dried chilli flakes a saucepan and add the onions.
sea salt and freshly ground Cook over a gentle heat for about
black pepper 10 minutes until the onions are
golden brown. Add the celery,
FO R T H E C A R R OT garlic, bay leaf and allspice.
COUSCOUS: Continue to cook for a further
1 tbsp olive oil five minutes.
1 tsp grated root ginger 2 Stir in the stock, add the bulgur
1 garlic clove, crushed wheat, and bring to a simmer.
4 carrots, peeled and Cover with a lid and cook over a low
coarsely grated heat for 10 minutes. Remove from
275ml hot vegetable stock the heat and keep covered to allow
175g wholewheat couscous the stock to be absorbed for about
1 small bunch of mint, 10 minutes.
leaves chopped 3 While you are cooking the bulgur
finely grated zest of ½ lemon wheat, cut each fig in half. Sit the
seeds from 1 pomegranate, or fig halves in a small roasting pan
100g ready prepared seeds and drizzle the honey over the
top. Pour over the orange juice
1 Preheat the oven to 200C/400F/ and vinegar, and add some black
Gas 6. Put the mushrooms in a pepper. Roast for 20 minutes,
small roasting pan, stalk facing basting with the juice a couple
upwards. Mix together the of times during cooking. When
pomegranate molasses, garlic, cooked, the figs will be golden
olive oil, red wine and chilli flakes. Bulgur wheat and a little sticky.
Pour over the mushrooms and pilaf with kale 4 Put the hazelnuts in a small
rub into the gills. Season with salt and roast figs roasting pan and toast in the
and freshly ground black pepper E EF V F T GF oven for 6-8 minutes until golden.
and roast for 25 minutes, turning Remove from the oven and,
halfway through. S E RV E S 4 when cool enough to handle,
2 Meanwhile, make the couscous. R E A DY I N 1 5 M I N S roughly chop.
Heat a large saucepan over 5 Just before the bulgur is ready,
low-medium heat and add the FO R T H E B U LG U R P I L A F: heat the remaining one tablespoon
oil. Gently sauté the ginger and 2 tbsp olive oil olive oil in a large frying pan or
garlic for one minute, then add 2 onions, finely sliced wok. Add the kale and dried chilli
the grated carrot. Stir around in 4 celery stalks, finely sliced pepper flakes and stir-fry for 2-3
the pan for a couple of minutes 3 garlic cloves, crushed minutes until just tender. If you
to soften slightly, then add the 1 bay leaf feel it is burning, add a splash of
stock. Bring to a simmer, stir in the ¼ tsp ground allspice water to create some steam in the
couscous, then remove from the 300ml vegetable stock pan. Season with salt, pepper and
heat. Cover with a lid and leave for 150g bulgur wheat remove from the heat.
five minutes for the stock to be 100g blanched hazelnuts 6 Run a fork through the bulgur
absorbed into the couscous. 300g kale, stalks removed wheat and add to the kale. Toss
3 Run a fork through the couscous and shredded around to mix together thoroughly
and stir in the mint, lemon zest and ½ tsp dried chilli then scatter over the toasted
pomegranate seeds. pepper flakes hazelnuts. Serve the pilaf with the
4 When cooked, serve the sea salt and freshly ground roast figs, including any of their
mushrooms either whole or black pepper juices, and finish with a scattering
thickly sliced, with the carrot finely grated zest of 1 orange, of orange zest and a dollop of
couscous. to serve Greek yoghurt.
Per serving: 385 cals, 12.7g fat 4 tbsp Greek yoghurt, to serve Per serving: 472 cals, 29.7g fat
54
S E L F. H E A LT H Y L I V I N G
Recipes from In the *Includes non-vegetarian content

Mood for Healthy
Food* by Jo Pratt
(nourishbooks.com)
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55
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S E L F. M O O D F O O D
m o
Good oodo d
f
Feeling frazzled? We all have indulgences we turn
to in our hour of need. But before you reach for that
slab of cheese and crusty loaf, we caught up with flexi
foodie, Julie Montagu to find out what to eat to suit
your mood...
E AT Y O U R S E L F H A P P Y !
“Walnuts stand out in two ways – firstly, they contain magnesium,
which many of us are deficient in. And, if you’re low on magnesium
you run the risk of suffering from depression and low-mood. Secondly,
they contain alpha-linolenic acid (ALA), a form of omega three, and
studies have shown that consuming high intakes of ALA can keep you
feeling spirited.”
G E T Y O U R F AT S R I G H T
Want to ward off negative thinking? Top up on chia seeds. “These
small seeds pack a punch! Can you believe that these little guys are the
most powerful source, per ounce, of omega three fatty acids? Just like
walnuts, they have been directly linked to beating depression.”
SWEET DREAMS ARE MADE

OF THESE
“One of the keys to a restful night’s sleep is to slow down your brain
rather than rev it up. So, if you want to fall into a deeper slumber, eat
avocados; they contain Tryptophan which the brain uses to help build
those sleep-inducing substances, serotonin and melatonin.”
E N H A N C E YO U R S E L F- LOV E
“Dopamine is the neurotransmitter produced by your brain to
make you feel good and develop self-confidence. And, guess what?
Blueberries actually help increase the production of the feel-good
dopamine.” Top your morning porridge with the berries or have some
to hand for a healthy snack.
B O O ST YO U R B R A I N P O W E R
“Make like Popeye and pile your plate high with spinach – great for
boosting energy levels and brain power! Studies have shown that
eating spinach on a regular basis improves your memory and slows Julie Montagu, The
down the process of age-associated cognitive decline, because of the Flexi Foodie, author
amount of vitamin K it contains.” of SUPERFOODS,
(£18.99, julie
Illustration by Louise Abbott montagu.com)
57
BEAUTY BAG INSIDER
Bold, beautiful and full of boundless energy; Irish TV host Amanda
Byram is looking her best at 42. So, when she agreed to tell us her
fave beauty buys, we wanted to know her stay-young secrets
If you ever needed proof that a healthy diet, natural skincare fitness enthusiast and TV presenter is an advocate for looking
routine and a sunny outlook were the keys to anti-ageing and feeling your absolute best and if her flawless skin and
success, Amanda Byram is it. The spirited former model, winning smile are anything to go by, we want in on her secret!
1 Udo’s Choice Ultimate Oil Blend, 3 iS Clinical Active Serum, 5 Revitalash Advanced, £69,
£21.99, udoschoice.co.uk £110, isclinical.co.uk revitalash.co.uk
Our bodies need essential fatty acids This fantastic serum is so fast-acting This super eyelash grower works wonders
for optimum health. This blend contains I saw results in just a few days. It reduces on weak eyelashes. You have to commit
omega three, six and nine, essential the appearance of fine lines and wrinkles, to it though, and use it every night for
fatty acids in a perfect ratio which are plus hyper-pigmentation and acne. It at least a month. Once you start to see
unprocessed and undamaged. also makes your pores shrink – win-win! your lashes flutter seductively, you won’t
forget to apply it!
2 Ren Wake Wonderful Night-Time 4 Mio Boob Tube, £29.50,
Facial, £32, renskincare.com mioskincare.co.uk 6 Colberts Illumino Face Oil,
I’m a big believer of paraben-free This bust and décolleté firmer from Mio £100, uk.spacenk.com
products. This night-time facial skincare is fabulous for keeping that This gorgeous face oil contains
works overnight so you wake up visibly delicate skin around your cleavage toned, borage seed oil (which aids cell repair),
brighter and more toned in the morning. and eliminate sag. Mio has a ‘no nasties’ yangu oil (improves skin’s elasticity),
It has a formula of actives which deliver policy when it comes to its ingredients, marula oil (helps hydration) and passion
a three-phase treatment – all while so its omega-rich oils and shea butter are fruit oil (acts as an antioxidant). It’s like
you sleep! now organic. a special treat for your face!
58
S E L F. B E A U T Y
4
5 3
1
6
2
59
00
F O O D & R E C I P E S . H E A LT H
H E A LT H B I T E S
The latest nutrition, fitness and wellbeing advice
TOTES
AMAZING
Cupboards ready to
burst with disused
carrier bags from your
weekly shop? It might
be time to opt for a
more ethical solution.
Believe it... Enter, Viva Vegetables
C E L E R Y J U ST B EC A M E O U R
from Talented. The
NEW HERO INGREDIENT! Sheffield-based eco-
Add a bit of crunch to your meals this company has created
summer; take celery, radishes and spring
onions off the sidelines and make them these chic canvas totes
the main event. Still not convinced? Try
the delicious recipes devised by Love to inject a bit of colour
The Crunch (lovecelery.co.uk) for quick, into your supermarket
healthy and versatile dishes to spice up
your culinary repertoire. We love this trips. The quirky bags
noodle kilner jar salad - make it up the start at £12.99 and are
night before for a quick and tasty lunch
on the go. available from
doodle-bag.com
Let there KEEP CALM AND CARRY ON

BE LIGHT You’re running late, the car won’t start and
Can’t shake those daily niggles you’ve shared a few choice words with your
and the constant craving other half – sound familiar? Sometimes it
for something more? Then doesn’t take much to shift your mood from winning
Rebecca Campbell’s new book to whinging. But it’s estimated that women spend
could be what you’re after. The
a whopping five hours a week down in the dumps.
inspirational Light is the New
Ladies, it’s time to stop the strop! Bach Original flower
Black (£10.99, Hay House) aims
remedies can help aid a sunny disposition, for those
to help you rediscover your
authentic self. Packed with days you get out of the wrong side of bed:
motivational quotes, helpful * Cherry Plum – Stay cool and keep control
exercises and profound wisdom – • Holly – Let go of jealous feelings and give
you won’t be able to put it down! without wanting anything in return.
61
F O O D & R E C I P E S . H E A LT H
Thirsty work
Hungry, tired and lack lustre
skin; if these sound familiar you
might want to top up your water
intake. Good old H2O might not
seem that exciting, but it’s vital to
ensuring you stay well hydrated,
especially during the warmer
months. Recent studies have
shown that a massive 89 percent
of adults are not drinking enough
to maintain healthy hydration
levels, and, furthermore, 13
percent of women admit to
drinking no water at all! So, ditch
the shop bought smoothie,
morning latte or afternoon cuppa,
it’s time to refresh the natural
way. We love the new Infruition
fruit infusing water bottles – the
perfect summer accessory.
£15.99, infruition.co.uk
T
B O U N C E I for
Ask Dr Think trampo
lining is just
ur
Rosemary kids? Think ag
way to better
ain! Bounce yo
he al th w ith this low-
u
G P R O S E M A R Y L EO N A R D alternative. Yo O AT Y G O O D N E S S
impact cardio lo rie s in just When elevenses rolls around, do you
A N S W E R S YO U R Q U E R I E S : an y ca
can burn as m a
you can do with reach for a healthy treat or do you give
Q| I’m 40 and am beginning

to experience menopausal
symptoms. I don’t want to
10 minutes, as
30-minute jog,
more fu n – w e’re
plus you’
mpFit classes
ll ha
sold! Find out
ve
at
in to crisp o’clock? If your snacks aren’t
working for you, try these 100 percent
natural oat bars; full of dates, apricots
more about Ju co m and seeds. £2.49, getbuzzing.co.uk
turn to HRT, what can I do to jumpgiant s.
help alleviate the symptoms,
that doesn’t require medical
intervention? Go organic
A| Menopausal symptoms
such as flushes, sweats
and mood swings are caused by
If you think organic produce is just for the rich and famous, think again.
The Organic Trade Board have got together with some top food bloggers,
plummeting levels of oestrogen. including Deliciously Ella, to come up with some budget-friendly organic
You can boost your oestrogen levels meals. It’s easier than you may think to make the switch and with Organic
through eating a diet rich in phyto- September just around the corner we’ve sought out some top tips to help
oestrogens. These are naturally you on your way:
occurring plant chemicals that #ThriftyOrganic Top Tips:
have a very weak oestrogen-like
1 Plan ahead – with a bit of forward planning of your week’s meals you will be able to
action. These include red clover
make full use of your shopping basket, making food go further and avoiding waste.
leaves, chickpeas and lentils,
together with linseeds, beansprouts
2 Eat the season – by eating what’s in season you’ll be buying organic fresh produce
and especially soya products such when it’s in abundance so it will be at the best price and quality.
as tofu or soya milk. 3 Order an organic veg box – not only will you have a selection of fruit and
Dr Rosemary Leonard is a GP and
vegetables perfect for creating meals, but the boxes get delivered right to
Media Medic. To find out more, your door.
visit drrosemaryleonard.co.uk Go to the organictradeboard.co.uk for more information.
62
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64
S E L F. B E AT T H E B L O AT
GutREACTION
‘Listen to you intuition,’ they say, ‘trust your gut’ – and

that has never been truer than when it comes to your
digestive health. But before you reach for your pull-me-
in pants and over-sized sweater, here are our tips from
the pros on how to cure the curse of a swollen tum...
“Bloating can be such a problem, particularly for women,” says Dr Marilyn Glenville.
“You may feel fine when you wake up but as the day goes on you feel more and more
uncomfortable, with your clothes feeling tighter and tighter. Bloating can be caused by
wind, overeating or eating too quickly, constipation, food intolerance, candida (yeast)
overgrowth and water retention (especially for women around their period).”
65
1
BE
MINDFUL
Chew your food thoroughly.
“Make sure that you’re
chewing well, because the
health and efficiency of your
digestive system can be
dependant on what happens
during the first part of digestion, which takes
place in your mouth through the action of
chewing,” explains Dr Marilyn Glenville, author
of Natural Solutions to IBS (marilynglenville.
com). “This not only helps with the mechanical
part of digestion by breaking down your food
into smaller pieces before it’s swallowed but
it will also make you eat at a slower, healthier
pace. When you eat quickly you can often eat
too much. Overloading your digestive system
with too much food can cause bloating as it
takes 20 minutes for your brain to register that
you are full. When you eat more slowly you will
automatically end up eating less food.”
2 DRINK UP
“The best tip for eliminating
water retention is to simply
drink more water, as it’s a
natural diuretic,” says Dr
Glenville. “When you limit
your intake of water, your body often senses
a shortage and so retains whatever you do
have. You should aim for 6-8 glasses a day.”
But it’s not just good old H20 that can keep
us hydrated: “Due to its high water content,
watermelon has a natural diuretic property,
promoting regularity for a healthy digestive
tract,” nutritionist Kim Pearson tells us.
“Watermelon also contains potassium which
rids the body of excess sodium, helping to
relieve water retention and bloating.”
3 DITCH THE SWEET STUFF

“Sugar – including in alcohol – and refined carbohydrates may worsen symptoms
of bloating,” says Shona Wilkinson, head nutritonist at nutricentre.com. “If some
of the digestive processes are not working properly, for example poor digestive
enzyme production or lack of friendly bacteria, then sugar and starches may not
be broken down properly and this can cause excess fermentation, leading to
symptoms such as bloating, flatulence and cramping. As well as limiting the most obvious sources
of sugars and refined carbohydrates, it may also be helpful to reduce fruit consumption to no more
than two pieces a day (fruit can contain high levels of sugar), and don’t have fruit after other foods –
it can be better eaten away from meals.”
66
4
S E L F. B E AT T H E B L O AT
WORK IT OUT
“Physical activity helps air bubbles pass
through your digestive tract quicker, so
that bloated feeling will disappear faster
than if you lounge on the couch,” Kim
tells us. “Moderate exercise can also help to relieve
constipation and stimulate bowel movement.”
5
EAT WELL n as
“As many of us know, a lack Our gut is know
of fibre can be a cause of
s e a t o f ou r e m o tions - it’s
constipation”, informs Shona.
the brain
“Good sources include
a m e d th e s e c on d
vegetables, beans and lentils
and whole grains. Soluble fibre
nickn
– a type of fibre that dissolves in water to form
a gel in the gut – can be particularly beneficial
as it can soften and loosen the stools and
encourage natural movement of the digestive
7 BALANCING ACT
tract, and can be broken down by the good
bacteria to produce substances that nourish
the gut walls. It can also act as a ‘prebiotic’, “Practice deep breathing to calm your mind and body,”
encouraging growth of the friendly bacteria. suggests Akcelina Cvijetic, ultimate wellbeing specialist
Soluble fibre is found in many vegetables and (akcelina.com). “Keep a food diary to find out your individual
fruits, oats, flaxseeds, beans and peas.” food intolerances that may cause bloating. Avoid the most
“If you suffer from bloating and cramping, common culprits such as dairy and gluten products.”
try limiting wheat bran (e.g. high-fibre wheat “Taking a good quality probiotic can improve the balance of
cereals), eating more ‘gentle’ grains such as bacteria in the gut and, subsequently, reduce the production
brown rice and rolled oats instead of wheat, of intestinal gas which leads to bloating,” says Kim. “Try Renew
and peeling or cooking vegetables and fruits. Life’s Ultimate Flora Critical Care(£37, Vegetarian Society
Soaking nuts and seeds in water for 12 hours approved) which contains a perfectly balanced formula to
can help them to be more easily digested.” support efficient digestion to ease bloating and discomfort.”
6 STAY MINTY
FRESH
“Make your own
bloat-busting drink by
adding a few drops of
essential peppermint oil
8 REST & RELAX
“Our gut is known as the seat of our
emotions and due to the enteric nervous
system (ENS) it’s nicknamed the second
brain,” says Akcelina. “Tension can have
a profound effect on the whole body.
When under stress, digestion can get impaired and
as a result we can experience bloating. Digestion can
shut down completely when we are anxious meaning
into warm water with that digestive juices do not get to do their job properly,
leading to undigested particles irritating the gut.”
fresh lime to help relax the “Banish the bloat by incorporating relaxation into
digestive tract and reduce your daily routine, such as yoga, reading a book or
taking a bath with lavender oil before bedtime,”
IBS symptoms” says Pearson. suggests Kim.
67
PROMOTION
W H E N I S A S U P E R F O O D R E A L LY A
S U P E R FO O D ?
Our friends at Tiana Fair Trade Organics investigate the world
of so-called ‘superfoods’
Some brands would have you believe that their products Masterchef
are superfoods. Well, the dictionary definition states that For cooking, use TIANA Fair Trade Organics High Omega 3
‘superfoods’ should be nutrient-rich food stuffs considered to Coconut Butter. With no cholesterol or trans fats, this product
be especially beneficial for health and well being. is a great source of omega 3 fatty acids. Do away with olive
But without any regulations in place, there’s conflicting or rapeseed oil to make perfect and highly delicious roast
information which can make picking the healthiest foods in the potatoes. This butter is 100% superfood and one that’s
shops really difficult. supercharged with omega 3, 6 and 9 and cholesterol free.
The real deal All the goodness

Here at TIANA Fair Trade Organics we have extensively TIANA Fair Trade Organics Raw Organic Coconut Goodness
developed a range of products that are true ‘superfoods’. contains a wide range of vitamins and folic acid, together with
The TIANA Fair Trade Organics World’s Premier Extra Virgin minerals that include calcium, iron, potassium and zinc. This
Coconut Oil is high in nutrition. No other virgin coconut oil superfood product provides all the benefits of raw coconut
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100% raw with the highest content of essential fatty acids and chain fatty acids and is great for boosting your energy
antioxidants. It’s the first cold pressing from fresh coconuts levels. With no additives or preservatives, expect only
with absolutely no heat used during the production cycle. The pure, unadulterated coconut.
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Simply exquisite
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a fantastic and delicious dairy-free alternative to margarine, as their families.
butter or other spreads.
T O F I N D Y O U R N E A R E S T S T O C K I S T, V I S I T T I A N A - C O C O N U T. C O M
83
LIVING.REFRESH
If you do one
thing this month...
O R G A N I S E Y O U R PA N T R Y
Veggies! It’s time to detox your kitchen. No, we’re not talking about binning all your store cupboard essentials to make way for
clean, wholesome ingredients (although that would be a bonus!), we’re referring to clearing the clutter for a calmer workspace. No
longer just a piece of functional furniture, your storage saviours should be for stacking, storing and showing off your best crockery
and favourite cooking utensils. We loves these rustic containers, glass jars and copper pans from debenhams.com – ideal for making
cooking easier and more enjoyable.
“Your storage saviours should be for stacking,

storing and showing off your best crockery”
69
THE WHITE
STUFF Crisp, clean and chic; you can expect all
three from this season’s hottest shade...
SHIRT DRESS,
£35, NEXT.CO.UK
Get it white this month and go for an all-blanc look. Yes ladies, it’s time to give your
wardrobe a white-out! Gone are the days of cheap, tacky stilettos, this season sees a pristine
palette for an elegant head-to-toe look. This timeless shade is fresh, pure and simple – the
perfect blank canvas to play around with different textures and fabrics – we love!
70
S E L F. FA S H I O N
DOBBY BRODERIE
Made from
ANGLAISE DRESS, £75,
a super-thin but
WALLET, £39.95, frenchconnection.com
strong version
vegetarian-shoes.co.uk of high-quality
Vegetan Micro
material
BARBARA TOP, £55,

beaumontorganic.com
JERSEY BRODERIE TOP, £60, LINEN

SHORTS, £49, bothf rom
thewhitecompany.com
IVORY RELAXED
BOYFRIEND JACKET, £109,
mintvelvet.co.uk
WHITE TEXTURED PENCIL

SKIRT, £30, next.co.uk
Throw this
loungewear
on after a yoga
session or simply
don around the
house
BATWING JUMPER, £85.95,
wellicious.com
WHITE CREPE CULOTTE,

£50, wallis.co.uk
71
PROMOTION
PA RT Y O N
Y O U R P L AT E
As well as being ludicrously tasty, Goodlife sausages are remarkably
versatile. Let your inner chef sing by exploring the ways you can
include the succulent sausages in your next meal...
M A K E : B E E T R O OT T R AY BA K E
U S E : B E E T R O OT & F E TA S AU S AG E S
W I T H R OA ST E D F E N N E L , £ 2 . 4 9
Perfect for a wholesome dinner in the evening, cook up this

meal by preheating the oven to 200C/400F/Gas 6. Roast your
favourite veggies in rapeseed oil and with a couple of garlic
cloves for 30 minutes, and on a separate baking tray cook the
Beetroot & Feta Sausages. While you’re waiting, pour yourself a
nice glass of vegetarian red wine to pair with your dinner. Once
cooked, bring everything together (squeezing the garlic out of
their papery shells) and garnish with fresh herbs.
MAKE: FRENCH BEAN

S AU S AG E W R A P
M A K E : S AU S AG E S W I T H M A S H
U S E : F R E N C H B E A N , S P I N AC H &
A N D O N I O N G R AV Y
W E N S L E Y DA L E S AU S AG E S , £ 2 . 4 9
U S E : R E D S KY TO M ATO & BA S I L
S AU S AG E S W I T H C R E A M Y
This is ideal if you’re pressed for time
M OZ Z A R E L L A , £ 2 . 4 9
and fancy a light and filling lunch. Cook
your French Bean & Spinach Sausages
Keep the family happy with this
in the oven and whip up a quick tzatziki.
classic with a twist. Simply caramelise
Finely chop ½ cucumber, wrap in a clean
1 sliced onion – while doing this it’s
tea towel and squeeze to get most of
probably a good idea to boil potatoes for
the moisture out and mix with Greek
15 minutes until they’re tender and to
yoghurt, freshly chopped mint and
grill the sausages. To make the gravy,
1 crushed garlic clove. Once the
sprinkle flour over the caramelised M A K E : C AU L I F LO W E R
sausages are cooked, wrap in a soft
onions, and then gradually stir and mix in C H E D DA R R I S OT TO
tortilla with grated carrot, shredded
veggie stock, 100ml red wine and some U S E : C AU L I F LO W E R & M AT U R E
white cabbage, watercress and a dollop
Henderson’s Relish. Mash your potatoes C H E D DA R C H E E S E S AU S AG E S
of the tzatziki. Wrap it all up and it’s
with warm milk, butter and mustard to WITH TRUFFLE OIL, £2.49
perfect to eat on-the-go!
taste, wait patiently for it to cool, dish it
out and then tuck in! A risotto is always a winner at a dinner party
– impress your friends by cooking this frenzy
of flavours. Cook the risotto by soaking dried
porcini mushrooms in 200ml boiling water
for roughly 10 minutes. Fry some chopped
onion, celery and garlic and add arborio rice
and vegetable stock. Cook the Cauliflower &
Mature Cheddar Cheese Sausages according
to packet instructions, cut up and add to the
cooked risotto. Serve, sit back and enjoy the
inevitable praise.
TO FIND OUT MORE ABOUT THE RANGE AND TO EXPLORE

OTHER RECIPES VISIT GOODLIFE.CO.UK
G O O D L I F E F O O D S A R E AVA I L A B L E F R O M WA I T R O S E , O C A D O ,
CO-OP AND GOOD INDEPENDENT SHOPS
72
L I V I N G . D E S T I N AT I O N
Spa and
AWAY
How do you like your relaxation? Rural,
remote and peaceful, or in tropical
climes with sparkling sea views? If you’re
desperately seeking a spa retreat, these
breaks offer a healthy dose of ‘me time’...
73
H O L I S I T I C H O L I D AY
Deadlines, social commitments, family life; mastering the
balancing act can be an art! If you’re in need of a digital
detox, Middle Piccadilly is just the place to reconnect your
mind, body and soul.
The holistic hideaway is nestled in the heart of the
Dorset countryside and the chocolate box cottage is
surrounded by picturesque views – the ideal setting
to take time out from a frenetic lifestyle. Expect to
feel instantly calm upon arrival and the cosy, rustic
accommodation adds to the home-from-home
environment.
This isn’t a pamper break as most of us know it; there’s
no phone signal, no televisions and no shops nearby, so
there’s no room for distraction. And, within a couple of
hours your still surrounds are sure to calm your bustling
thoughts.
Enjoy brisk walks down the aptly named Peaceful Lane,
yoga in the Star House, or simply spend an hour in the
infrared sauna and Japanese soak tub. But, aside from the
unique and tailored treatments on offer, the real stand
out attraction at the retreat is the home-made vegetarian
menu; the cashew and chickpea curry is a must-try.
If you’re after somewhere you can recharge, rejuvenate
and relax, look no further than this idyllic getaway; a place
to regain calm, peace and balance away from the hustle
and bustle of your daily
routine – bliss!
Prices start from £100 pp, per night for full board
accommodation. Treatments are available at an
additional cost.
Visit: middlepiccadilly.com
on
H E A LT H Y H O L I D AY
Unwind ne
It can sometimes be quite difficult to switch off
i
on holiday, especially in the first few days. If you’re
a sunsh eat
anything like us, your mind is probably racing with next
etr
week’s to-do list, wondering if you turned your work
emails off, or worrying that you left the iron plugged yoga r
in. Thankfully, Suryalila (a renovated olive farm and
yoga retreat) has just the remedy. Nestled deep in
the heart of the Andalucian countryside, this peaceful
escape is surrounded by stunning mountains, with
sweeping vistas of lakes and sunflower fields.
Here, you can attend expert-led yoga lessons, enjoy
mouth-watering organic veggie meals and kick back
in one of the hammocks in the olive grove – relaxation
never sounded so good!
Seven nights start from £750pp based on two

sharing a standard room, including brunch and
dinner, daily yoga classes, airport transfers and
use of spa/gym facilities.
Visit: destinationyoga.co.uk
74
L I V I N G . D E S T I N AT I O N
Indulge in E XOT I C E S C A P E
Golden beaches and deep turquoise sea views; there’s
a pampering more to Thailand than the backpacker’s Mecca and
full moon parties. Forget Bankok and Chaing Mai, the
Thai massage healthy hotspot that you need to check out is situated
on the beautiful island of Koh Samui. Surrounded by
lush vegetation and only a stone’s throw away from
the beach, Absolute Sanctuary is the perfect place to
completely switch off.
But this isn’t an all singing, all dancing fitness
bootcamp that promises to overhaul your figure, it’s
simply a healthy haven for you to naturally recharge
your body. The wonderful Love Kitchen restaurant
embraces colourful, raw and vegan food that works
in harmony with the earth, using a variety of hand-
picked, locally sourced produce. From exotic drinks
to mouth-watering local cuisine, it’s sure to awaken
your taste buds.
However, if you thought the only activities on offer
are to lie back and think of England, think again! You
can choose from daily yoga, Thai boxing, a sunrise
walk or fruit and veg carving to tempt you away from
your sun lounger. But if deep relaxation is more your
thing, then a trip to the spa is a calming way to end
your day. Indulge in a luxurious Thai massage or a
pampering deep cleansing facial to release any inner
tension or toxins.
Health and Fitness Travel offers seven nights at

Absolute Sanctuary from £1,825pp or £2,075
for single occupancy. Includes full board, a detox
programme, return flights and transfers.
Visit: healthandfitnesstravel.com
Tel: 0203 397 8891
PA M P E R I N G
PA R A D I S E
If you’re feeling frazzled from
modern life your energy levels
might have taken a hit. Don’t fret,
veggies! You can restore wellbeing
and balance down at the Farm.
But this isn’t all haystacks and Restore
wellbeing and
livestock, oh no, the luxury retreat
is a secluded tropical paradise
balance
famed for its holistic approach to
health. Set at the base of Mount
Malarayat, just outside Lipa City,
the healthy hideaway focuses
on detoxifying treatments, raw
nutrition and emotional guidance;
all of which is believed to be the
key to thriving.
Luscious palm trees, cascading
waterfalls and flourishing wildlife;
expect all three at the peaceful
resort. There’s fresh, vegan meals
available from the award-winning
Alive! restaurant, botanical spa
treatments and a beautiful infinity
pool to take advantage of during
your stay.
Health and Fitness Travel offers

seven nights from £2,240pp or
£2,590 for single occupancy.
Visit: healthandfitnesstravel.com
Tel: 0203 397 8891
75
3 £6!
ISSUES *
FOR
JUST
3
ISSUE
FOR S
£6! *
LIVE LIKE A LOCAL IN...
BRIGHTON
If any city has a reputation, it’s
Brighton town. But if you can avoid
the tutus, sashes and L-plates, you
can uncover a veggie’s paradise. Here
are the hot spots you have to visit
Colourful, creative and Lanes, just off the

cultural; there’s more to seafront. The names
Brighton than just a beachside of its dishes might
Ferris wheel and vibrant not be as colourful,
club scene. At just under an but this doesn’t mean
TOP: Brighton Pier
hour’s train ride from London compromising on LEFT: Brighton Wheel
Victoria, it’s close enough for taste. Specialising in on the seafront
an impromptu adventure, but vegetarian cooking, BELOW: The Royal
far enough away that you’ll it uses fresh, locally Pavilion – a dazzling
feel like you’ve had a real sourced ingredients, palace and must-see
break. With the famous pier and in keeping with its attraction
as a backdrop to this bold ethos, it’s moved away
and bright city, you’ll get the from a traditional set
energy of city life, with all the menu and created a
freedom of a seaside getaway. mouth-watering sharing Do you live in or
Oozing beachside cool, you menu for you to enjoy around Manchester?
can soak up the cosmopolitan with a friend. We love We want your veggie
atmosphere down the quirky the sound of the baked recommendations for
Lanes lined with independent halloumi, avocado and next month. Tweet us
boutiques and cafes, or visit iconic mango salad! @veggiemagazine or
find us on Facebook
landmarks like the Royal Pavillion;
a dazzling palace, that feels both On the go
exotic and at home within this Short on time, but still fancy a
seaside town. nutritious lunch? Track down
But, if it’s Brighton’s foodie quirky café, Iydea. This no-frills
reputation that’s caught your vegetarian cafeteria is ideal if
attention, then you’re in for a you’re after quality food that’s
veggie delight. Just 10 minutes great value. Simply choose any of
from the station is the award- the main dishes on display that day
winning local restaurant Terre à and the staff will then fill your plate
Terre; born out of a passion of two with any of the salads, toppings
trained chefs, this exciting veggie and sauces that you fancy – the
eatery is a must-visit during combinations are endless!
your stay. Expect anything from Want to explore more of the
unique sharing plates, to multi- city while you eat? No problem!
course menus; think butter dhal In Brighthelm Garden you’ll find
and pickled paneer pappamosa Brighton’s bustling food market,
packets, and coco cardamom Street Diner. But one stall not
fried spiced rice with spring onion to walk by is Beelzebab, serving
and yuzu palm beanshoots – the vegan doner kebabs, loaded hot
adventurous menu is sure to dogs and scrumptious burgers –
stimulate your mind as well as
your tastebuds.
perfect for enjoying while you walk
along the seafront.
OV E R TO YO U
Wherever your tastebuds take Charlotte @Charlotte351
Get social you in this sparkling city, you’ll be It’d be a crime to come to Brighton and not visit @iydea
If you have a more reserved palate, spoiled for choice with amazing
check out the well-known, Food food and organic wine. Come on Jane @reallovelyjane
For Friends, nestled in the South Veggies, what are you waiting for? Terre à Terre. I visit from London just to eat there
77
FLOWER
POWER
Think it’s too late to enjoy a little home-grown
flavour in your food? Not so, as James Wong
looks towards your flowerbeds with a greedy
look in his eye...
W
ith flavours Daylilies
spanning Given that daylilies are among the most
everything widely grown ornamental plants in
from intensely the world, you might be surprised to
aromatic to discover that they are known in their
fizzy and sherbet-like and even rich and native East Asia almost exclusively
meaty, edible flowers can be much more as a vegetable, a staple of all major
than pretty garnishes. After all, some of supermarkets. With a sweet-savoury
our best-loved crops, such as artichokes, quality halfway between fresh runner
broccoli and cauliflowers, are nothing beans and deliciously slippery okra,
more than blossoms bred for the table. the plump flower buds are tossed into
This handful of examples is just a tiny stir-fries or stirred through soups and
remnant of a huge range of edible flowers stews in the last five minutes before
that featured heavily in Western cuisine serving. Harvest the flowers just as they
for centuries, right up until the Victorian begin to colour up (the yellow ones are
period. Sadly, however, after a gap of the most popular in Asia) and cook them
a century or more, the latest flowery only with a quick blast in a hot pan to
additions to our culinary repertoire have maintain their crisp yet paradoxically
usually taken the form of species that creamy texture.
look great, but taste of almost nothing.
I'm looking at you violas, cornflowers Yucca
and carnations! Despite hailing from the acrid regions
But to dismiss all flowering veg as of the southern United States and
edible gimmicks would be to miss out on Latin America, several species of this
a whole world of unusual flavours. Behold impossibly exotic-looking genus are
the amazing range of common garden hardy enough to have become popular
flowers that live secret double lives as garden plants in much chillier climes.
esteemed ingredients in cuisines all over Mature specimens will thrust up great
the world. big spikes of white, bell-shaped flowers
from their centres each summer. Known
The Savoury Ones to Latin American cooks as izote or
They might look pretty to eat, but I itabo, they are considered a delicacy
promise you these flavour heavyweights from Mexico to Guatemala, tasting like
are grown on a truly massive scale as best heritage artichokes with a delicate
everyday supermarket vegetables in cities hint of bitterness. A Mexican university
from Shaghai to San José. Ladies and buddy of mine used to make regular
gentlemen, let me present the gourmet trips halfway across the country to
crops that lie hidden in your beds buy the petals in brine at eye-watering
and borders... prices. Tasty, super low-maintenance,
78
LIVING.EDIBLE FLOWERS
N A ST U RT I U M
easy on the eye and with none of

L AV E N D E R the artichoke's infernal fiddliness –
I know which one I'd rather grow.
The Herby Ones

It isn't just the leaves of herbs that
make good eating. In fact, many of
their flowers are packed with way more
of the essential oils that give the leaves
their characteristic flavour. What's not
to like?
Nasturtium
A distant relative of watercress, this
common garden flower was first grown
by the Incas in Peru and Ecuador for
CAMOMILE its wonderfully peppery flowers and
DILL
leaves. It is fantastic used just like
rocket or watercress to add spice to
salads. Thinly sliced petals give potato
salad an incredible colour and flavour
boost. The plants will even self-seed
through your beds, meaning that once
you've sown them you will almost
certainly never be without them again.
Lavender
Once one of the most popular culinary
herbs, lavender now enjoys the
somewhat dubious honour of being
simultaneously one of the best-known
floral ingredients and one of the most
despised. This reputation is no doubt
due to its recent trendiness, with chefs
sprinkling great handfuls of the stuff
into pretty much anything they can
think of. When used overzealously
it has a pungent soapiness, far more
79
‘granny’s knicker drawer’ than ‘delicate
heritage herb’. However, when used very
sparingly in sweet and savoury dishes,
just as you would thyme or rosemary,
it adds all the wonderful resinous
aroma of the former, but with an
uplifting light floral note.
Extract taken from
Camomile RHS Grow for Flavour*
Although mostly known for its dry by James Wong (£20,
Mitchell Beazley
form for use in tea, camomile tastes
octopusbooks.co.uk).
remarkably different when fresh. Cut
straight from the garden, the fresh
flowers have a honey-like flavour that
is fleetingly similar to the dried version,
but with a surprisingly pronounced
pineapple aroma. I love them blended
into butter with citrus peel, either to
spread on hot toast or to use in
fragrant cakes and biscuits. P EO N Y &
CUCUMBER
Dill & Fennel
The dainty flowers of fennel have recently
H O N E YS U C K L E
achieved notoriety as the uber trendy
(and crazily expensive) spice known as
wild fennel pollen. Just like those of its
close relative, dill, these flowers have the
classic aroma of the seeds, only magnified
and made sweeter. Picking them off
extends your harvest of the fresh
leaves, too.
DAY L I L I E S
80
LIVING.EDIBLE FLOWERS
F L O W E R W AT E R S & S Y R U P S
THE AROMATIC CHEMICALS IN FLOWERS ARE HIGHLY SOLUBLE, MEANING THAT A SIMPLE
OVERNIGHT SOAKING IN A JUG IN THE FRIDGE IS ALL IT TAKES TO TRANSFORM PLAIN OLD
TAP WATER INTO A SURPRISINGLY INTENSE FLORAL ELIXIR BY MORNING
This infused water makes a refreshing, calorie-free drink in the summer and is an ideal base for a zingy floral
lemonade with a squirt of citrus and a swirl of sugar syrup. You can soak a few pieces of sliced fruit with the
flowers to double the flavour. I love the bright, clean flavours of Honeysuckle, Peony & Cucumber, Elderflower
& Strawberry and Gardenia & Jasmine White Tea. Cold-infusion techniques have long been used in China and
Japan with high-end teas to ensure the delicate flavours are retained in the brewing process.
If you are feeling less virtuous, adding an equal quantity of sugar to the strained infusion in a saucepan and
heating it very gently over a low flame, just until the sugars have dissolved, will turn the infused water into a
knock-out cordial. Covering with a tight-fitting glass lid during this process and swirling (not stirring) the pan
occasionally will trap the aromatics in the liquid, preventing them from wafting away. Ideal candidates for this
treatment include honeysuckle, jasmine, robinia and meadowsweet.
GARDENIA
E L D E R F LO W E R & + JA S M I N E
ST R AW B E R RY WHITE TEA
81
E N T E R O N L I N E AT V E G E TA R I A N R E C I P E S M A G . C O M / R E A D E R S U R V E Y .
WIN
T W O P L A C E S AT
Raymond BlancÕs
w o r th cookery school
£730!
COMPLETE OUR READER SURVEY
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R
aymond Blanc’s two a place where students or even Whether students are strict
Michelin Star restaurant the most advanced home cook vegetarians or ardent carnivores,
and hotel Belmond Le can come, enjoy and learn in a they can have fun preparing
Manoir aux Quat’Saisons is a relaxed environment. mouth-watering seasonal dishes
honey coloured 15th century Budding chefs can learn the and learn how to maximise use
Chiltern manor house that has tricks of the trade from some of of herbs and spices as well as
been passionately transformed the world’s culinary experts in the creating a wonderful Swiss chard
into a 32 room hotel and luxurious yet highly functional tart along with other delights.
restaurant. Both hotel and two Cookery School. Courses are both Students learn how to
Michelin star restaurant have residential and non-residential, transform home grown produce
been conceived to provide the so students can indulge and into delicious and nutritious
absolute best in service, comfort unwind in one of the luxurious meals, picking vegetables from
and cuisine. bedrooms in the hotel and Belmond Le Manoir’s two-acre
Le Manoir is home to The feast on the hotel’s renowned kitchen gardens to create an
Raymond Blanc Cookery School, cuisine either as inspiration for array of dishes including tomato
the coming day, or as a treat essence risotto and poached and
following an exciting and eventful confit artichoke.
day at the Cookery School. The course includes one
day tuition, morning and
A great day out afternoon tea, an informal
All that is required to attend the lunch in the cookery school
Cookery School is a passion for and a course certificate. The
food and the desire to have fun day begins at 8.45am and ends
preparing it. Under the expert at approximately 4.45pm. The
guidance of Mark Peregrine course costs £365 per person.
(Cookery School head tutor, who Veggie Magazine has teamed
worked with Raymond to win the up with Belmond Le Manoir aux
first Michelin star over 30 years Quat’Saisons and The Raymond
ago) students are given a hands- Blanc Cookery School to offer
on opportunity to develop their readers the chance to win two
culinary skills in a practical and places on the Vegetarian Cookery
fun environment. Course. To enter, simply complete
The Vegetarian Cookery Course the form opposite.
at The Raymond Blanc Cookery Visit belmond.com/lemanoir
School explores the magic of or follow the Twitter account
vegetables, herbs and pulses. @RBCookerySchool.
82
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TERMS AND CONDITIONS
By completing this survey you are entering a competition. This competition is open to all UK residents aged 18 or over, excluding employees or agents of the associated companies and their families. One
entry per household. The prizes detailed in the competition cannot be exchanged for goods, or towards the purchase of goods at any retail outlet. It cannot be exchanged for cash, or replaced if lost or
damaged. Entries that do not abide by the 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: 30.08.2015 Winner will be notified by 20.09.2015. Winner’s details will be available in writing on request from Rachel Tudor, 21/23 Phoenix Court, Hawkins Road, Colchester,
Essex, CO2 8JY. Your details will be processed by Aceville Publications Ltd (publishers of Veggie magazine) in full accordance with data protection legislation. Aceville Publications Ltd and sister companies
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availability. Courses for this year are 29th September and 20th November.

83
REGUL ARS.COMPETITIONS
WIN A GETAWAY AND DINING EXPERIENCE

The Milk House in scenic Sissinghurst, Kent, is offering one lucky
winner the chance to unwind with a two-night stay for two in one of
the pub’s beautiful double rooms, with a delicious three-course dinner
prepared with fresh seasonal produce from the local area, and a bottle
of Prosecco.
Worth The award-winning pub prides itself on its varied menus, including
an extensive vegetarian offer, as well as a bar offering cask ales from
£50 Kentish breweries and a wide selection of wines from the area’s
Each renowned vineyards. For those who want to spend more time in
Sissinghurst, The Milk House also has four beautifully-appointed
WIN A CHEESE HAMPER rooms. Large and light, the rooms have been styled to feel relaxing
The weather this time of year can be unpredictable, and ‘home-from-home’, with comfortable beds, luxurious en-suite
but whether it is an Indian summer or an early autumn, bathrooms and scenic views of the village and surrounding orchards.
Džiugas cheese is sure to please. Luckily enough An overnight stay is completed with a hearty breakfast in the morning.
we’re giving away five presentation sets containing a Visit themilkhouse.co.uk for more details and follow them on Twitter
selection of Džiugas cheese, a cheese board and knife,. @TMH_TN17.
The mature but smooth taste works well on top of a
salad or in a warm bake and its taste combines a rich
creaminess with a distinct crystalline crunch, mixing Worth
savoury strength with fruity overtones. This legendary £250
cheese from Lithuania is even rumoured to bring
strength and joy to all who eat it, making it a generous
gift or ideal treat come rain or shine! Džiugas is a hard
cheese made from cow’s milk creating a product
that when aged, is similar in texture to Parmigiano-
Reggiano. Visit dziugashouse.co.uk for more details
about the production process and range.
Feeling Lucky?
This month we’re giving away £1,040 worth of hampers filled with
luxurious and delicious prizes and a rural retreat!
TEFAL BUMPER GIVEAWAY WIN A PAMPER
To celebrate the launch of Tefal’s new stainless steel PACKAGE
cookware, the non-stick specialist are offering three lucky WITH YOSHOI
readers the chance to win the Tefal Comfort Max five piece SNAPEA RICE
set. Each item in Tefal’s new Stainless Steel Comfort Max STICKS
range has been ergonomically designed for maximum Yushoi Snapea rice
cooking comfort. The handles are not only soft to touch sticks, the new baked
but also stay remarkably cool, meaning there is less chance snacks that are made
burning your hands while cooking! All of the products are using healthy green
dishwasher and oven safe and compatible with all heat peas, have joined Worth
sources. The frying pans in the range feature Tefal’s iconic forces with us to offer you a chance to win a pamper
Thermo-Spot technology and non-stick coating, for swifter package packed with Bodhi and Birch spa products.
£150
cooking. This five-piece set includes a milk pan, Included is a selection of deliciously scented Each
two saucepans with lids, and two frying pans. creams, balms and lotions, along with a selection of
For more information visit tefal.co.uk and visit our great tasting baked snacks, which boast less than 99 calories per
website to enter. pack, are high in fibre and a source of protein, plus they are nut and
dairy free, suitable for vegetarians and vegans and have no artificial
Worth colours or flavours. This perfect package is ideal for a night in alone
£80 or a fun-filled evening with friends! Subtly seasoned in a range of
mouth-watering flavours include Lightly Salted, Soy & Balsamic
Each Vinegar, Smoked Salt & Szechuan Pepper and Sweet Chilli & Lemon.
Yushoi Snapea rice sticks are available from yushoi.co.uk with
prices starting from just 50p.
TO ENTER, VISIT VEGETARIANRECIPESMAG.COM/GIVEAWAYS

TERMS AND CONDITIONS
These prize draws are open to all UK 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: 27th August 2015. Winners will be notified by 10th of September,
a list of winners will be available in writing on request from Andrea Turner, 21/23 Phoenix Court, Hawkins Road, Colchester, Essex, CO2 8JY
84
PROMOTION
CHEEZLY, BACON STYLE

AND CRANBERRY
PINMILLS
GAMMON STYLE
GOUJONS
COMING
SOON!
If you love quality and flavoursome meat replacements, VBites has
some very exciting products launching in September...
Meat and dairy alternatives can be really handy. Whether So, what are you waiting for? Pick up a pack of these foods today
you miss the recipes you used to enjoy before you became a in independent shops and selected Holland & Barrett shops or
vegetarian or vegan, live with meat eaters (and don’t want to online at VBitesFoods.com and reignite your passion for food,
make two separate dinners each night) or simply require a little from the most passionate veggie producers on the market!
protein boost to your diet, these replacement foods can really
fill that gap. VEGGIE’S TOP 5 NEW
VBITES PRODUCTS
That’s why we love VBites foods. Sure, there are plenty of these 1 Cream Cheezy Bacon Style & Apricot This faux cheese
products on the market, but only VBites offers meat, dairy and makes the perfect addition to a cheeseboard, and it’s delicious
fish alternatives in the form of vegan and vegetarian friendly over pasta.
wholesome foods. 2 Gammon Style Goujons These delicious goujons are the
perfect accompaniment to your main meal, or an exciting extra
Just look at its accreditations. Members of the British Retail to your next barbecue (especially when served with a selection
Consortium, VBites has had a lot its products Kosher and Halal of dips!).
approved, proving that VBites makes its foods to the strictest 3 Cheezly & Pickle Sausage Style Rolls Finding good picnic or
standards, avoiding any cross-contamination. And, VBites packed lunch food for vegans can be tricky, which is why we
are natural, plant-based and free from nasties like GMOs, always keep a supply of these sausage style rolls in the freezer.
hydrogenated oils or fats and artificial colours, while also Amazing served cold, but even better straight from the oven...
suitable for people who follow a lactose casein or cholesterol 4 Turkey Style, Leek, Bacon Style and Cheezly Potato Skins
free diet. These indulgent potato skins make a fantastic lunch, or
with a simple leafy salad, make a brilliant starter when
With its VegiDeli, Cheatin’, Cheezly, Frozen and Making Waves entertaining friends.
ranges, it’s clear VBites is a company that’s excited by what 5 Cheezly, Bacon Style and Cranberry Pinmills A new addition
it makes and continues to push the envelope for veggies to the VBites range, these scrumptious little bites are just the
everywhere every single year. ticket for parties or buffets.
Y O U C A N S I G N U P T O R E C E I V E F U R T H E R I N F O R M AT I O N E I T H E R O N V B I T E S ’ F A C E B O O K
O R T W I T T E R P A G E W H E R E Y O U C A N F I N D A L L O F I T S L AT E S T R E C I P E S , N E W S O N I T S
CHESTER AND BRIGHTON C AFES OR JUST KEEP IN TOUCH.
85
O N L I N E . F R E E FO R YO U
FREE for you

online this month
Don’t forget, there are plenty more great veggie recipes, tips and
features on our website from your favourite meat-free magazine!
W I N G R E AT P R I Z E S
This month, we’re offering some amazing prizes for
you to get your hands on, including an overnight stay a
delicious dining experience, a beauty bundle and much,
much more! To be up in with a chance of winning, visit
vegetarianrecipesmag.com/giveaways
S TAY S O C I A L
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DISCOVER SOME news and the latest recipe inspiration by
H A N DY T I P S following twitter.com/veggiemagazine,
Get more from your foods and facebook.com/veggiemagazine and
learn how to make the most pinterest.co.uk/veggiemagazine
of your aubergines by visiting
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K E E P H Y D R AT E D
September can still be a
scorcher, so make sure you
treat yourself to some
awe-inspiring aperitifs!
Work your way through our 1000+ VEGGIE RECIPES
extensive collection of recipes Log on to vegetarianrecipesmag.com
at vegetarianrecipesmag. to discover a huge array of flavoursome
com/collections/vegetarian vegetarian recipes for cooking amateurs
-drinks-recipes and culinary experts alike!
86
FOOD&RECIPES.COVER RECIPE
If you only eat one

thing this month...
O U R FAV O U R I T E R E C I P E F O R T H I S M O N T H I S A R I C H ,
LO W - C A R B D E L I C I O U S C O U R G E T T I , W H I C H I S S O G O O D ,
Y O U ’ L L F O R G E T A L L A B O U T PA S TA !
Courgetti in a rich 4 baby courgettes, quartered should be broken down and the
tomato sauce 2 fairly large courgettes, sauce thickened.
E EF V F T GF
spiraliseda handful of small basil 3 Heat some olive oil in a sauté pan
S E RV E S 4 leaves grated vegetarian and fry the baby courgettes on each
R E A DY I N 4 0 M I N S Parmesan-style cheese side until golden. Remove from
the pan and set aside. Add the
1 small red onion, quartered 1 Fry the onion, rosemary and garlic in spiralised courgette and sauté
a sprig of rosemary, leaves picked a little olive oil until softened and the for about a minute.
2 garlic cloves, chopped onion is starting to brown. 4 Toss through the tomato sauce,
olive oil, for cooking and drizzling 2 Remove the onion and set aside. add the onion and baby courgettes,
200g cherry tomatoes, chopped Add the tomatoes, season well and taste and adjust the seasoning and
salt and freshly ground black pepper sprinkle with chilli flakes. Taste, and sprinkle with basil leaves and grated
a large pinch of chilli flakes add the sugar or honey as desired. Parmesan-style cheese. Finish with
a pinch of unrefined sugar or a tiny Stir, cover and leave to simmer for a drizzle of good olive oil.
bit of honey if you prefer about 20 minutes. The tomatoes Per serving: 200 cals, 16.1g fat
Ring the
changes with
Photography by cliqq.co.uk. Recipe and styling by Nico Ghrilando ghirlando.co.uk

veggie pesto
sauce
87
s t
LIVING.BEAUTY
Beau t y B oo
No make-up bag is complete without these must-haves
Best for N E E M , £ 1 2 FO R
silky soft FO U R BA RS,
O N E V I L L AG E .CO M
locks
M O I ST U R E B O O ST
S H A M P O O, £ 6 . 9 5 ,
O RG A N I CS U RG E .CO M
NAILBERRY
C R U I S E E D I T, M I R AC L EC L E A N S E R , £ 3 4 ,
£14.50 EACH, AU R E L I A S K I N C A R E .CO M
N A I L B E R R Y. C O . U K
soothes and
protects
N AT U R A L LY F R E S H
L A I D B A R E E Y E PA L E T T E , C R Y S TA L D E O D O R A N T, £ 8 ,
£ 1 9 . 9 9 , L I LY L O L O . C O . U K B E YO N D O R G A N I C S K I N C A R E . C O M
G LOW A F T E R
D A R K FA C E O I L , £ 4 8 ,
K I SST H E M O O N .CO M
B E E G O O D FA C I A L
E X F O L I ATO R , £ 1 0 . 5 0 ,
B E EG O O D.CO.U K
S AT I N P E R F E C T I O N ORIGINAL SOURCE
BB CREAM, £28, VA N I L L A & S W E E T
R E N S K I N C A R E .CO M A L M O N D O I L B O DY
B U T T E R , £ 5 . 9 9 , B O OT S
A R O M A W O R K S B O DY
editor’s FINISH CREAM, £39,
A RO M A- WO R K S.CO M
pick -
we love! MARINE SERUM, £45,
V EG A N B E AU T YS K I N C A R E .CO.U K
88
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90
FOOD&RECIPES.SHOPPING
SUMA
ORGANIC
BALSAMIC
VINEGAR
This oak-aged
vinegar is at least
five years old and
uses three different
grape varieties,
all grown on the
Lorenzi family farm KALLØ BELGIAN
in the Modenese M I L K C H O C O L AT E
hills of Italy. £4.99, CORN CAKES
Independent Shops These light bites can easily be
GROOVY
transformed into an indulgent pud by
FOOD
adding some whipped cream, a handful of
A G AV E
juicy raspberries and a drizzle of honey.
N E C TA R
With Amber & Mild and
£1.59, ASDA
Rich & Dark options
available, there are so
many different uses
for these delicious
THE
alternatives to sugar
£2.50, Tesco
TO P- U P
SHOP
Liven up your store cupboards with
these meat-free marvels!
MR ORGANIC BASIL PESTO

This delicious sauce is ideal for mixing in with pasta or some courgetti
– but for something a bit different dollop onto oven-roasted garlic and
chilli aubergines. £2.99, Ocado O DYS E A O K R A I N
T O M AT O S A U C E
An exemplary version of the classic Greek appetiser,
the velvety smooth okra in a rich tomato sauce is
P A N A C H O C O L AT E brought to life with a dash of extra virgin olive oil and
CO CO N U T & G OJ I herbs. £3.50, odysea.com
With 50 percent raw cocao powder
and numerous ingredients, this bar
has multiple exciting textures, plenty
of antioxidants and tastes fabulous!
£3.20, Whole Foods Market
ADEGA DE
PONTE DE
LIMA
C U C KO O A P R I COT & This citrusy veggie wine
M A D A G A S C A N VA N I L L A from Portugal is just
BIRCHER MUESLI the ticket for serving
Inspired by the century-old Swiss recipe for alongside crisp green
Bircher muesli and inspired with the wholesome salads, pastas or even
Alpine lifestyle, this delicious treat combines dessert, making it the
tradition with pioneering flavour combinations perfect summer tipple.
and textures. £1.99, Waitrose £7.99, winerack.co.uk
91
* RECOMMENDS *
Here you’ll find an exciting RETRO STYLING
With its curved cabinet and choice of colours The Husky Retro is an
selection of the best veggie attractive statement piece that will suit any kitchen style. The A+ energy
food, appliances and places rating ensures it’s efficient to run and features tempered glass shelves,
spacious door storage, and a hanging wine rack, ensuring you’ve always
to visit this month got perfectly chilled wine on hand!
Priced at £475, the Husky Retro is available from husky-retail.com
GOOD FOR YOU

Good4U products aim to
encourage us all to introduce
simple and highly nutritious foods,
such as sprouted seeds, super
seed snacks and roasted seeds
into our diet to promote healthier
living. Good4U is a brand with a
heart that understands that ‘your
health is your true wealth’.
Available in Tesco and Sainsbury’s
for £1.25. Visit good4u.co.uk for
more details.
OIL CHANGE
A great alternative to olive oil with
TUCK IN! half the saturated fat, why not try
River Green Cafe is nestled in the lovely village of Just Cold Pressed Rapeseed Oil for
Trowse, just 20 minutes walk from Norwich city centre, all your cooking and baking? Not
and combines jovial service with a lively atmosphere. chemically extracted at any stage
During the daytime, River Green is a relaxed cafe and additive-free, it’s suitable for
serving food, while on Sundays and evenings it offers a vegetarians and vegans and is
fine dining menu, developed by award-winning veggie gluten-free. Available in a 1 litre tin
chef, Jan Wise. with built in pourer, it’s certainly a
Visit rivergreencafe.co.uk for details. must have for every kitchen.
WhatÕs on
Get it for £8 from Amazon.
VIVA!’s Incredible Vegan VegFestUK London Colchester Vegan Fair

Roadshow, Portsmouth 11-12 October 2015 1 August 2015
5 September 2015 One of the biggest and most popular Taking place at The Waiting Room,
Pay this show a visit and you’ll be able events in a veggie’s calender hits Colchester, this year’s Vegan Fair hosts
to experience a whole range of vegan the Olympia in London this October. an array of great stalls, as well as a
foods, receive one-to-one nutritional With comedy shows, live music, film mini vegan beer fest! The bar will be
advice, grab some free recipes, sit in screenings, over 200 stalls and plenty exclusively serving a selection of vegan
on cookery demos and informative of free samples available, this is set to beverages, including wines, beers,
talks and browse lots of vegan goodies. be another vegan and vegetarian utopia! ciders and soft drinks. Colchester is
There’s also a section to find out Buy one get one free tickets available just 50 minutes from London Liverpool
how to be more active in your life – until 10 September from vegfest.co.uk Street by train, and home to Colchester
if you’re seeking some inspiration! Castle. Go to facebook.com/
Visit viva.org.uk to learn more. colchesterveganfair to find out more.
92
VEGGIE.RECOMMENDS
VEGETARIAN ‘FISH’
AND CHIPS
E EF V F T GF
WEB
SERVES 4
READY IN 2 HRS 30 MINS DIRECTORY
320g firm tofu 4 sheets nori 150g creamsupplies.co.uk
Your one stop shop for
quinoa 60g rice flour 60g soya flour all your kitchen essentials.
mixed with 150ml water 1 tbsp fresh
parsley, chopped salt frysvegetarian.co.uk
From small innovative beginnings
FOR THE TARTATE SAUCE: in the Fry Family’s kitchen, Fry’s has
100ml soya milk 1 tsp mustard juice become an international success.
of half a lemon 75ml sunflower oil 75ml
olive oil 1 tbsp each of parsley, tarragon, gandgvitamins.com
chives and capers salt G&G Vitamins and Minerals,
high-quality health supplements
since 1965.
FOR THE WEDGES:
400g sweet potatoes 1 tbsp rapeseed oil groovyfood.co.uk
What’s groovy about the food?
FOR THE TOMATO KETCHUP: It’s downright scrumptious, and
1 small red onion, finely diced 1 tbsp carefully sourced to get the best
olive oil or sunflower oil 1 garlic clove natural ingredients
1 tbsp tomato purée the rest of the nori wrapped tofu.
1 small tin chopped tomatoes 1 tsp 4 Shallow-fry each piece in oil until golden hodmedods.co.uk
Hodmedod sources produce from
sugar 1 tsp balsamic vinegar and finish off in the oven for about 10
British farms to supply the best
minutes to heat through. ingredients and delicious foods,
1 Start by rinsing and covering the quinoa 5 To make the chips, cut the sweet potato like the fava bean.
with two cups of water and cook over a low into wedges and brush with oil. Season
heat until the grain is soft and all the water with salt and pepper and roast in the oven pureh2o.co.uk
has been absorbed. To make the quinoa for about 45-50 minutes. The Pure H2O Company supply,
crumb, spread the quinoa onto a baking 6 For the tartare sauce, put the soya milk, install and maintain a wide range of
sheet and dry out in a hot oven, turning mustard and lemon juice in a liquidiser and water purification and filter systems
regularly with a spatula. Cool and season blend. Slowly drizzle in the oils to make an to suit every budget.
with salt and finely chopped parsley. emulsion. Add the chopped capers, herbs
scarthinbooks.com
2 Slice the tofu into eight rectangles. Cut the and season to taste. Online one-stop bookshop.
nori sheets in half and, with the shiny side 7 To make the tomato sauce, fry the onion
down, place one side of tofu on the centre of until soft. Add the garlic and fry for a couple shepherdspurse.co.uk
each. Wrap each piece of tofu in the seaweed. of minutes. Add the sugar, balsamic and Shepherds Purse produce a
3 Mix the soya flour in a bowl with 150-200ml puree and cook for a few minutes, before range of traditional handmade
water to form a smooth batter. Put the rice adding the chopped tomatoes. Simmer Yorkshire cheeses from their
flour in a second bowl and the quinoa crumb for 20-30 minutes, blend and season. farm using local ingredients.
in a third. Take one piece of tofu and dip into 8 Serve everything with peas, a fresh
suma.coop
the soya flour batter. Then coat the whole mint salad and lemon wedges to garnish.
Suma Wholefoods is the UK’s
piece in the rice flour. Transfer back into the largest workers’ cooperative and
batter and finally into the crumb mixture so Recipe by Lancrigg Vegetarian Hotel. wholesalers of organic, vegan,
that the tofu is evenly coated. Repeat with Visit lacrigg.co.uk for more. vegetarian and specialist foods.
uncleroys.co.uk
Uncle Roy makes products that
GUESTHOUSE OF THE MONTH are different, sound exciting and
taste good!
If you’re after a slice of vbitesfoods.com
quintessential English countryside, Vbites Foods (formerly known
look no further than Yewfield. as The Redwood Wholefood
It sits within 80 acres of private Company) is the leading supplier of
grounds looking out over the vegan foods to the health trade and
Vale of Esthwaite. Although very is 100 percent British.
centrally located it’s an oasis of
peace, nestled in the heart of vegetarian-shoes.co.uk
Leather-free shoes and boots:
the Lake District. It’s a stone’s
smart, casual and hiking. Euro-made
throw from the former homes of with breathable, durable, micro-
Beatrix Potter, Wordsworth and Ruskin fibre fabrics.
and there are a range of walks, from the easy ramble to
more demanding hikes right from the door. Yewfield offers vegfamcharity.org.uk
a delicious veggie breakfast, and for dinner there are two VEGFAM helps people overseas by
vegetarian restaurants in nearby Ambleside, just four providing funds for self-supporting,
miles away. Go to yewfield.co.uk for more information. sustainable food projects and the
provision of safe drinking water.
93
REGUL ARS.COMMUNITY
JOIN THE VEGGIE

COMMUNITY
W E W O U L D L O V E T O H E A R F R O M YO U – G E T I N T O U C H A N D W I N A P R I Z E !
[email protected] facebook.com/veggiemagazine @veggiemagazine pinterest.com/veggiemagazine

Veggie, Aceville Publications, 25 Phoenix Court, Colchester, CO2 8JY vegetarianrecipesmag.co.uk
ONLINE IDEAS
I thought I’d share my Broccoli and W H AT ’ S T R E N D I N G
Chickpea Burgers recipe: thevegan ON VEGGIE
household.com/mains/roasted-
broccoli-and-chickpea-burgers We thought your #veggielunch
@RachelBroon ideas were so fab, we made a
few ourselves...
@ewoodpugz #lunch:
AND GO! @vegusto_uk cheese + @marmite
I just wanted to share my tip for toastie, @Alpro_UK Choc almond
cutting an avocado into chunks. Slice milk + a treat from my
in half, remove the stone, then score a @thevegankind box
cross in the flesh down to the skin, before
S TA R R turning inside out. It should look like
@bagelfilling Keeping my
LETTE
#veggielunch simple with
an avocado hedgehog, and you can just sourdough, hummus, avocado,
knock the pieces off into a bowl. Simple! roasted cherry tomatoes and basil oil
Tanya Michelle Curtis
@jurassiccottage I love my
roasted carrot, courgette, beetroot
VEGGIE LITE O U R M I S TA K E ! and goats cheese salad bowl
I have been a subscriber for some We’d like to apologise for not hermionespanry.com
time and think it would be great if you including the details of a photographer
could have regular recipes for different in our July issue. The feature in question
weight loss diets, such as 5:2, alkaline, was our Live Like a Local page, which
THE BIG QUESTION
low carb, low GI etc. As a vegetarian that month, was on the wonderful town
This month, we asked you for
I continually struggle to find normal of Totnes. Gillian Modrate of Vu Online
pics of your favourite dinner. You
recipes that are really are good for a Photography kindly let us use her didn’t disappoint...
diet and utilise Quorn, for example, stunning photos of the town and we left
that the whole family would like. off her credit. Visit vuonline.co.uk to find @HermioneWood
Anna Dowsing, via email out more about the company. Homemade vegan
and gluten-free
WIN!
granola for the
weekend
Next month’s top letter, email, @unabdd Young

tweet or Facebook post will win cabbage, potatoes
this super Healthy Curve Grill from and chickpeas
Judge worth £66! With a ready-to- with pepper in
cook light, an easy to clean grill tomatoes, delicious!
and a slimline design, it’s the ultimate aide
to cooking healthy dinners at home. It also
has a floating hinge meaning you can cook @hollynew89 Not the
delicious foods like chargrilled veggies or whole dinner, but my
cheesy paninis without squishing them. mum’s hummingbird
To buy your own, visit judgecookware.co.uk bowl w/violas from the
garden makes a gorgeous
accompaniment
GET IN TOUCH WITH US TO BE IN WITH A CHANCE OF WINNING THIS FAB PRIZE!
94
FOOD&RECIPES.RECIPE INDEX
Recipe Index In next issueÕs

Your guide to every recipe this month. What will you cook?
Image of Lorna Jane from Nourish: the fit woman’s cookbook, £29, activeinstyle.com
YOTAM
OTTOLENGHI’S
KITCHEN RULES
COOKING TIPS
FROM GIZZI
ERSKINE
STARTERS & LIGHT BITES

Beet Hummus with Crudités 8
Beetroot Falafel 28
MAIN COURSES LORNA JANE

CLARKSON’S
Artichoke Crostini with Roast Garlic and HEALTHY IDEAS
Lemon Aioli 20
Baked Aubergine with Pomegranate 26
Bulgur Wheat Pilaf with Kale and Roast Figs 54 SWEETS & DESSERTS ON SALE
Butternut Squash and Saged Risotto 29 28TH
Feta, Chilli and Mint-filled Aubergine Escalope 21 Mint Chip Ice Cream Sandwiches 35 AUGUST
Portabello Mushrooms with Pomegranate Pina Colada Passion Fruit Popsicles 37
Couscous 54 Raspberry Macademia Thumbprint Cookies 36
Ratatouille Baked Eggs 12 Raw Chocolate Cookies 35 RECIPE
Roasted Red Pepper Gazpacho 8 White Chocolate and Raspberry Ripple Cheesecake 22 SYMBOL
Tagliatelle with Girolles Mushrooms 11 GUIDE
Tofu Noodle Salad 15 OTHER E Eco friendly
Chilli Ketchup 43
SIDES Curry Ketchup 43
EF Egg-free
V Vegan
Chargrilled Asparagus and Pepper Salad 15 Green Goodness Juice 9
F Freezes well
Feta, Pea and Mint Quinoa Salad 53 ‘No Coffee’ Coffee Smoothie 51
Halloumi and Pesto Peppers 12 Roast Garlic & Lemon Aioli 20 T Time saving
Rose’s Summer Salad 98 Tomato Ketchup 43 GF Gluten-free
EDITOR GROUP ADVERTISING MANAGER ART EDITOR LICENSING & CONTENT SYNDICATION
Fae Gilfillan [email protected] Daniel Lodge Matt Sumner David Coe 01206 505948
01206 505951 [email protected]
DEPUTY EDITOR DESIGNERS Connie Ngai, ACCOUNTS
Holly Treacy [email protected] ADVERTISING MANAGER Fiona Palmer, Louise Abbott Joy Loveday 01206 505914
Lee Forster
EDITORIAL ASSISTANT 01206 505928 [email protected] AD PRODUCTION SUBSCRIPTIONS/BACK ISSUES
James Fell [email protected] Angela Scrivener Tel: 0844 856 0648 Overseas: +44 (0) 1795 414906
GROUP EDITOR Email: [email protected]
PUBLISHING DIRECTOR Charlotte Smith
Helen Tudor PUBLISHER
Matthew Tudor
Published by: Aceville Publications Ltd, 25 Phoenix Court, Hawkins Road, Colchester, CO2 8JY Tel: 01206 505900
96
VEGGIE SEPT 15 ISSUE 81 veg market_VEGGIE MAGAZINE 10/07/2015 14:34 Page 97
The
Best of Real Vegetarian Food
TO ADVERTISE
HERE
PLEASE
01788 543223
27 High St, Rugby
www.summersault.ltd.uk
Scarthin
Bookshop Cafe
Vegetarian & Vegan,
GF Available - Cosy Tables
& Secret Garden
CALL
LEE: MARKET
Make your brand stand out from the crowd.
Open 9.30am - 5.15pm Mon-Sat.
Sun 10 - 5.15pm 01206 To advertise in the Veggie Market, please contact us on :
(01206 505928 8 vegetarianrecipesmag.com
505928
Scarthin Promenade, Cromford, nr. Matlock,
Derbyshire DE4 3QF 01629 823272
www.scarthinbooks.com * [email protected]
97
Rose ElliotÕs
EAT NATURAL
MASTERCLASS
Get more from your meals
with Rose’s guide to eating
with your body in mind
Hunger. It’s a funny thing, but

although we sometimes eat when
we’re not really hungry, we quite
often fail to notice when we’re
thirsty. But to keep our energy
levels up and stay healthy, we
really need to make sure we stay
hydrated – after all, our body is
made up of 70 percent water, and
we need to maintain it.
So it comes back to being mindful EAT WELL, EAT CLEVER

ROSEÕS Summer Salad
of your body, checking in to see
what your body needs; this may
be a refreshing drink of water
rather than a packet of crisps
THIS RECIPE IS SO PRETTY AND REFRESHING,
or chocolate biccie, especially in AND IT’S REALLY EASY TO MAKE
the warmer weather. It’s a good
idea to keep a bottle of water with SERVES 2-4
you and keep sipping throughout READY IN 10 MINS
the day.
Mix together equal quantities of
Another way to keep our body rocket, watermelon chunks, cherry
tomatoes and strawberries, with
healthily hydrated is to eat foods stems removed. Add 2 tablespoons
that have a high water content of oil, 1 tablespoon of red wine
like watermelon, cucumber, vinegar or raspberry vinegar, if
tomato, celery, lettuce, peppers, you have it – it’s nice because it
strawberries and spinach: almost intensifies the flavour of the salad.
Toss gently and season with
any fruit or vegetable, in fact, salt and pepper. Add a few skinned
especially the ones that are in hazelnuts and if you can find free-
season during the summer. If range quail’s eggs, cook in boiling
we eat with the seasons, nature, water for two minutes and place on
in her usual clever way, tends top; or if not, dot with teaspoonfuls
of vegan cream cheese.
to help us. Here is a lovely juicy
salad to make keeping hydrated I Met a Monk (£9.99, Watkins
a pleasure... Publishing) is out now.
98

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VEGGIE SEPT 15 ISSUE 81 master_COOK VEG 08/07/2015 10:52 Page 2

FOOD * WELLNESS * LIVING

This month, set aside a little ‘me time’. Chill a bottle

11 THEO RANDALL’S PASTA ENCYCLOPEDIA

26 COOK THE SEASONS

flavour in your food? 31 VEGGIN’ OUT WITH LUCY PORTER

38 “I’M NOT FEARFUL ABOUT GETTING OLD, BUT

45 “I THINK EVERYONE IS ARTISTIC”

57 GOOD MOOD FOOD

70 THE WHITE STUFF

73 RETREATS HOME AND ABROAD

77 LIVE LIKE A LOCAL IN... BRIGHTON

91 THE TOP-UP SHOP

94 JOIN THE VEGGIE COMMUNITY

98 THE MINDFUL VEGETARIAN

1 Peel the cucumber and cut it

Illustration by Louise Abbott

Tofu Noodle Salad

low-calorie cooking spray

KATY’S WHITE LAVENDER, S O DA ST R E A M

Aubergine potatoes, tomatoes and most surprisingly,

1 Heat a griddle pan or heavy-

1 Preheat the oven to 180C/350F/Gas 4.

F ETA , CH I LLI & MINT-

pinch of white pepper and spread a thin, even layer of

Gas 5. Line a 23cm springform

10 dip recipes perfect for

Illustration by Louise Abbott

ripea vocadoswi th2 t bspf reshlim e

Baked Aubergine roughly chopped finely chopped

200g dried chickpeas

1 Soak the chickpeas in cold water

5 Shape the mixture into small balls

30g sunflower seeds

*Includes non-vegetarian content

Already dreading the onset of autumn? Lucy Porter thinks

Make the ultimate

AVOCADOS are loaded with

“The first time I had a (virgin)

PINEAPPLES are excellent

ÒIÕm not fearful

bergines.” barbecue is a bit of a honeypot. The last time I started cooking

Better each year

the boil, then lower the heat and

1 small onion, finely chopped

for five minutes. Taste and adjust

e y ou h a v e to use your non-

juggling act anxiety-inducing or incredibly rewarding?

Staying True to Yourself

Norwich’s premier vegetarian restaurant

Nutritious and delicious menus including vegan

Over 100 mens and womens styles including:

On diet On making healthy choices

Recipes from In the *Includes non-vegetarian content

3 OF THE BEST TASTY HEALTHY SNACKS

SUNITA TAHINI MERIDIAN BARS HODMEDOD’S ROASTED

Just Oil is a fine culinary oil grown,

Half the saturated fat of Olive Oil. High in Omega 3.

Also available in a range of infused oils and salad dressings.