Whats Inside Fresh Vegan Magazine Issue 4
Issue 4 Would seem our biggest issue yet! Seeing food from Japan with original Japanese recipes and Chefs from all over our Planet creating their version of Japanese Sushi from Montreal, New York, Japan and London.
Interviewing possibly one of my personal favourite companies Clearspring, sharing their unique knowledge on Noodles, our Editor Jacqui interviews them and they share a unique recipe.
Mayumi Nishimura traditional Macrobiotic Chef shows us how to make traditional Japanese dumplings as well as sharing recipe’s from her book and even a competition to own one of her books.
Luke Berman shows us what to eat In Kenya and Emily interviews the author Shushana Castle from Rethink Food which Features over 100 doctors, 8 renowned nutritionists, and 8 elite athletes from around the world, covering the benefits of a plant based diet and the diseases associated with eating animal products.
Vicki Cosio, Veganua
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