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The Flexitarian
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Let's Talk About Food, Health, Ethics and the Environment
Let's Talk About Food, Health, Ethics and the Environment

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#MEATFREEMONDAY RECIPE 😍 😍
Bursting with flavours, this creamy and fragrant vegan one-pot split pea curry is a complete meal on its own. Mildly spiced so that the whole family can enjoy it.

Grab the recipe here - - > http://bit.ly/2j5lrkA
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Pleased to hear that Tesco has had a change of heart on its food container ban!

Details here - -> http://bit.ly/2OEf8Vi
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Quince Jelly
My mum used to make this jelly every Autumn courtesy of our neighbour who had an enormous quince tree.

Quince jelly has a lovely amber colour and a delicious fragrant taste. Make sure you save the pulp to make quince paste (membrillo).

Grab the recipe here - - > http://bit.ly/1lkTS4e
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Aubergine & Halloumi Wraps with Lime Saffron Tahini Dressing
Inspired by Yotam Ottolenghi’s “Roasted Aubergines with Saffron Yoghurt” these wrapas make a fabulous lunch!

Grab the recipe here - -> http://bit.ly/2IIQkWQ
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Sweet and soft baked sweet potatoes with a topping of mild and juicy spinach chana masala. This is perhaps the ultimate easy comfort food!

Grab the recipe here - - > http://bit.ly/2fPkIPA
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15-Min Quorn Vegan Recipes That Everyone Will Love!
I cook mostly from scratch but there are a few occasions when I enlist the help of meat substitutes for a change from our regular meal pattern. I always keep a few packs of Quorn in my freezer. My kids love it and so do I as it is such a time saver, especially when we are rushing around between after-school activities and homework.

These four 15-Min Quorn Vegan Recipes are perfect whenever you have no time to cook but still fancy a healthy and nutritious meal.

Details here - - > http://bit.ly/2DY4AfA
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"One problem is the didactic nature by which veganism is presented. Either you are vegan or not. In a realistic sense, that is the case. But whether you are a meat eater or already vegetarian, what is important is a trend towards the next step. If you still eat meat, try cutting down to twice a week and see how you feel. Then you might cut down to once a week or a couple of times a month and might start to feel you’re better off without it and can go vegetarian."
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This vegan Carrot & Cashew Soup is a warming blend of carrot, apple, curry, cashews and ginger. Smooth and velvety, it is delicious with some crusty bread.

Grab the recipe here - -> http://bit.ly/2g3Lfem
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This month, look out for aubergine, beetroot, broccoli, butternut squash, carrot, celeriac, kale, leek, marrow, parsnip, pepper, potato, pumpkin, sweet corn, tomato, mushroom PLUS apple, blackberry, chestnut, fig, pear, quince, walnut.

Find seasonal recipes here - - > http://bit.ly/2dM7IKI
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#MEATFREEMONDAY RECIPE 😍😍
Bursting with wonderful flavours, this vegan Beetroot & Cauliflower Kale Salad with Pesto Dressing is the perfect antidote to the grey weather. The vegetables are tossed in a delicious pesto dressing made with SACLA’ Free From Basil Pesto and topped with crunchy almonds, juicy pomegranate and sweet raisins. So good!

Grab the recipe here - - > http://bit.ly/2GRuJtJ
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