A new season always brings an air of excitement and no more so than when the latest edition of Chickpea Magazine arrives at Content HQ. A delectable array of the Spring delights plus a host of features guaranteed to get you excited for the warmer months ahead. If creating vegan meringues and marshmallows, DIY body scrubs and springtime garden arrangements takes your fancy then like us, Chickpea’s Spring 2014 issue is a must-have for your coffee table magazine collection. Fittingly it just happens to slot into our theme for this month, AROMA, rather nicely too, with gluten-free recipes such as Pistachio Rosewater Biscotti, Lavender Shortbread and Chamomile Cookies (see images above) to fill your home with not only the scent of baking but flowers too! Read on for more of our favourites from the features...
WHAT WE’LL BE MAKING: The selection of DIY body scrubs literally good enough to eat in ‘Sweet Scrubbing’ pg 50. Featuring an array of flavours – two of our favourites we’ll be testing out this month are the ‘Almond Joy’ and ‘Lemon Poppy Seed’ blends of nuts, seeds, coconut oil, vanilla and sugar granules. A skin nourishing exfoliant and a delicious treat for all the senses!
WHAT WE’LL BE EATING: The selection of gluten free baked goods by Laura Sadowskie, pg 58 – author of The Allergy-Free Cook Bakes Cakes and Cookies. Laura has us stocking up on ground flaxseed, coconut oil and nut milks to substitute the usual animal derived and gluten heavy ingredients that has us regretting that slice of cheesecake when bloating, fatigue and digestive discomfort accompany its consumption, Laura provides a mouth-watering array of dairy free, egg free and vegan treats without the added gluten belly. This month we’ll be sampling her raspberry chocolate chunk buckwheat bundt and mint vanilla bean layer cake with heritage frosting. Yum!
WHAT WE’LL BE PLANTING: Using the advice in ‘Breaking Frozen Ground: How To Prep For A Vegetable Garden’, pg 22, we’ll be growing the beautiful abundance of fresh produce currently making their way into season this Spring. The fruits and vegetables we can't wait to get planting this year are dandelion roots, radishes, artichokes, peppers, rhubarbs, cherries, blueberries and apricots. Why not get on board and start a backyard or balcony veggie patch of your own!
WHAT WE’LL BE READING: We especially love Chickpea’s ‘Books We’re Loving’ section, pg 66, and can’t wait to get our head stuck into their top cook-book recommendations Vegan Planet, Vegan Secret Supper and Straight From The Earth - our top 3 picks for plant-based inspiration!
FOOD FOR THOUGHT: Holly J Coley’s article ‘Making Peace with Food’ pg 34, is an inspiring recounting of the life of a girl on a journey to silence the demons that so many women experience around food and body weight. A must-read for anyone who has ever thought they were alone in their own ‘land of the mirror’.
These are just a few of our favourite highlights from this Spring’s edition of Chickpea Magazine – to get gardening, growing, baking and self-loving this Spring, grab a copy in store or online today.