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W hat inspired you to combine bodybuilding with veganism? I was already vegetarian for ethical reasons, but the real turning point for me was when I read The China Study. That book changed everything.
Swerving processed foods can feel harder than snagging a table in a beer garden. We’ve perused The Unprocessed Plate, the new book by nutritionist Rhiannon Lambert, to find the tastiest way to keep UPFs at bay
By Thalia Rhodes Serves 2 | Prep 20 mins FOR THE CARROT TOP PESTO 1 bunch of carrot topsA large handful of flat-leaf parsleyA large handful of coriander5 tbsp olive oil, or any flavourless oil3 tbsp w
REGISTERED NUTRITIONIST EMMA BARDWELL HAS READ ALL THE SCIENCE AND ADVISED THOUSANDS OF PATIENTS. NOW, SHE’S BOILED HER KNOWLEDGE DOWN TO FOUR FLEXIBLE RULES FOR MIDLIFE EATING
Ingredients (Serves 4) 150 g mushrooms2 red onions2 bacon rashers1 ½ tbs rapeseed oil400 g lamb’s liverSalt and black pepper1 tbs plain flour1 tbs rosemary, chopped2 tbs redcurrant jelly200 ml chicken
Serves 2Prep time 20 min, plus at least30 min marinatingCook time 15 min, plus5 min resting • 1 tbsp chipotle paste 1 tbsp olive oil • 1 garlic clove, finely chopped • Juice 1 lime • 350-400g sirloin
