Foundation Diet and Health

The best perspective for your health

The best perspective for your health

The best perspective for your health

The best perspective for your health

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Showing 21-40 of 190 items.
Creamy Tomato Tofu Curry with Cilantro Garbanzo Flatbread from “Protein Ninja,” p. 183
© Courtesy of Vanessa K. Rees, Narayana Verlag GmbH / Unimedica Verlag

Creamy Tomato Tofu Curry with Cilantro Garbanzo Flatbread
80min    90min medium
Serve this creamy tomato tofu curry with cilantro garbanzo flatbread or rice. The bean and tofu purée provides protein and velvety richness. Water 83.5%  61/27/12  LA (3.3g) 6:1 (0.5g) ALA

Nutty Quinoa and Cherry Salad prepared using the recipe in “Vegan for Her”, pp. 255–56
© Inke Weissenborn for diet-health

Nutty Quinoa and Cherry Salad with Pecans and Lemon Juice
15min    140min easy
Cherries and freshly squeezed lemon juice give this quinoa salad a light, fruity taste. You can vary the flavor by adding mint, cilantro, or chili peppers. Water 74.0%  71/11/18  LA (2.3g) 13:1 (0.2g) ALA

Black Currant Mousse with Coconut and Mallow Blossoms from “wild & roh” by C. Volm, p. 81
© Courtesy of Maximilian Ludwig, Ulmer Verlag

Black Currant Mousse with Coconut and Mallow Blossoms
20min    100min medium
This Black Currant Mousse with Coconut and Mallow Blossoms is light and fluffy, and temptingly delicious. The currant stems used add extra vitamins. Water 60.5%  79/05/16  LA : ALA

Baked Savoy Cabbage from the cookbook “Vegan Österreich” by K. Unterweger and A. Pöschl, p. 113
© Courtesy of Arnold Pöschl, NeunZehn Verlag

Baked Savoy Cabbage with Spelt, Carrots, and Tomatoes
35min    60min medium
Baked savoy cabbage with spelt, carrots, and tomatoes is a hearty dish that is a good choice for chilly days. Water 87.1%  71/16/13  LA (1.9g) 9:1 (0.2g) ALA

Seaweed, Wild Rice, Tofu, Sesame and Spring Onion Salad from “Wholefood Heaven in a Bowl,” p. 41
© Courtesy of Haarala Hamilton, Pavilion Books Company Ltd

Seaweed, Wild Rice, Tofu, Sesame, and Spring Onion Salad
20min    55min easy
This colorful salad with seaweed (dulse), wild rice, tofu, sesame, and spring onions (scallions) is refreshing and healthy. It is rich in iodine. Water 57.3%  58/25/17  LA (3.3g) 10:1 (0.3g) ALA

Coconut Curry Bowl from the cookbook “Raw and Radiant” by Summer Sanders, p. 148
© Courtesy of Alexa Gray, Skihorse Publishing

Coconut Curry Bowl with Summer Squash and Kale
20min easy
This coconut curry bowl with summer squash, kale, and turmeric is a warming dish that is rich in fiber and has healing effects. Water 56.1%  36/16/48  LA (3.2g) !:0 (0.1g) ALA

Original photo of Rogan Bosh from the cookbook “Bosh!” by H. Firth & I. Theasby, p. 75
© Courtesy of Lizzie Mayson, Harper Collins Publishers

Rogan Bosh! With Cardamom and Eggplant
25min    55min medium
Rogan Bosh with cardamom and eggplant is a vegan version of a classic curry dish (Rogan Josh) from Kashmir (India). Water 76.2%  50/10/40  LA (2.2g) 2:1 (1g) ALA

Photo of the original recipe for Stuffed Mushrooms from the cookbook  “Rohvegan” (Raw vegan), p. 70
© Courtesy of Compassion Media

Healthy Stuffed Mushrooms with Almonds and Dried Tomatoes
15min medium
This raw vegan recipe for healthy stuffed mushrooms with pesto made from almonds and dried tomatoes is easy to make and requires just a few ingredients. Water 63.1%  38/20/43  LA (6.2g) 5:1 (1.3g) ALA

Maroccan Pilaf with Pomegranate Walnuts from “Vegans Go Nuts,” p. 85
© Courtesy of Celine Steen und Joni Marie Newman, Quarto publishing group

Moroccan Pilaf with Pomegranate, Walnuts, and Chickpeas
15min    55min easy
Spices like cumin and sumac give this Moroccan Pilaf with Pomegranate, Walnuts, and Chickpeas its delicious Asian flavor. Water 65.4%  65/17/18  LA (7g) 5:1 (1.4g) ALA

Quinoa Muesli (Quinoa-Nussmüsli) from the cookbook “Kick it vegan!”
© Courtesy of Neun Zehn Verlag

Quinoa Nut Muesli with Soy Milk and Hazelnuts
20min easy
"Quinoa Nut Muesli with Soy Milk and Hazelnuts" is a good way to use cooked quinoa. See also a raw food version under “Alternative preparation”. Water 78.5%  57/19/24  LA (4.6g) 7:1 (0.7g) ALA

Beet. Grapefruit. Turmeric. Romaine. (Rote Bete. Grapefruit. Kurkuma. Römersalat.) from the cookbook “Plant Food,” page 149
© Courtesy of Stacey Cramp, Narayana Verlag GmbH / Unimedica Verlag

Beet. Grapefruit. Turmeric. Romaine.
15min easy
This drink is made from red beets, grapefruit, turmeric, and Romaine salad and is a nice combination of ingredients. It is excellent after a strenuous workout. Water 90.4%  85/12/02  LA (0.1g) 1:1 (0.1g) ALA

Red Sorrel Soup from the cookbook “Meine liebsten Wildpflanzen rohköstlich”.
© Courtesy of Maximilian Ludwig, Eugen Ulmer Verlag

Red Sorrel Soup
10min easy
The sorrel gives this artisan soup a fresh, slightly tart flavor. And the colorful edible flowers make this dish an eye-catcher. Water 75.1%  35/08/57  LA (3.4g) 15:1 (0.2g) ALA

Asparagus Salad with Radishes (Spargelsalat mit Radieschen) from the cookbook “Vegan Detox,” p. 57
© Courtesy of Neun Zehn Verlag

Asparagus Salad with Radishes
40min easy
The radishes and red beets in this fresh, tasty asparagus salad make for a beautiful color contrast. You might want to serve it as an appetizer or side dish. Water 88.6%  48/18/34  LA (1.4g) 2:1 (0.7g) ALA

Chioggia Beet Carpaccio With Fennel and “Goat’s Cheese” from “Everyday Raw Express,” page 51
© Courtesy of Adrian Mueller, Narayana Verlag GmbH / Unimedica Verlag

Chioggia Beet Carpaccio With Fennel and “Goat’s Cheese”
20min    40min easy
This Chioggia Beet Carpaccio is not only beautiful to look at, it is also a superb combination of citrus freshness and creamy “cheese.” Water 64.2%  36/12/51  LA (4g) 24:1 (0.2g) ALA

Red Bell Pepper Soup with Coconut, Chia, and Ginger (Paprika-Kokos-Chia-Suppe) from the cookbook “Be Faster, Go Vegan – mit 75 schnellen Rezepten,” p. 133
© Courtesy of Jörg Wilhelm, Narayana Verlag GmbH / Unimedica Verlag

Red Bell Pepper Soup with Coconut, Chia, and Ginger
10min easy
This red bell pepper soup with coconut, chia, and ginger is an exceptionally healthy Asian interpretation of traditional gazpacho. Water 79.0%  52/13/35  LA (3.4g) 1:3 (9.1g) ALA

Quick Pumpkin Seed Pesto with Pumpkin Seed Oil from “Vegan Homemade” by Lisa Pfleger, p. 79
© Courtesy of Lisa Pfleger, Eugen Ulmer Verlag

Quick Pumpkin Seed Pesto with Pumpkin Seed Oil
10min easy
This pumpkin seed pesto with pumpkin seed oil is quick and easy to prepare. It’s also healthy and tastes delicious. Water 1.1%  08/17/74  LA (14.8g) 119:1 (0.1g) ALA

“Sniffle Soup” (Schnupfen Adieu!-Suppe) from the cookbook “Plant-Powered Families” (Familien mit Pflanzenpower) by Dreena Burton, p. 123
© Courtesy of Nicole Axworthy, Narayana Verlag GmbH / Unimedica Verlag

Sniffle Soup — with Lentils, Celery, and Rosemary
15min    35min easy
This popular soup with red lentils, celery, and rosemary, a favorite among Dreena Burton’s fans, tastes healthy and delicious even if you don’t have a cold. Water 83.5%  73/24/02  LA (0.8g) 4:1 (0.2g) ALA

Sweet Potato Satay (Süßkartoffel-Saté) from the cookbook “Vegan Genial” by Josita Hartanto, p. 109
© Courtesy of Sebastian Happe Sinémus, Neun Zehn Verlag

Sweet Potato Satay with Spicy Peanut Sauce
60min difficult
The sweet and spicy peanut sauce pairs nicely with the sweet potato satay. Cilantro rice is the perfect accompaniment to this Asian delicacy. Water 62.7%  76/08/16  LA (4.5g) 29:1 (0.2g) ALA

Black Quinoa with Radicchio, Fennel, and Cremini Mushrooms from “Everyday Raw Detox,” p. 142
© Courtesy of Adrian Mueller, Narayana Verlag GmbH / Unimedica Verlag

Black Fall Quinoa with Radicchio, Fennel, and Mushrooms
30min    50min easy
With its sharp, bitter, and intense flavor, radicchio doesn’t only complement fennel and mushrooms, it also provides many valuable nutrients — as does quinoa. Water 86.0%  60/16/24  LA (4g) 20:1 (0.2g) ALA

Mango Wraps from the cookbook “everydayraw” by Matthew Kenney, p. 95
© Courtesy of Miha Matei, Narayana Verlag GmbH / Unimedica Verlag

Mango Coconut Basil Wraps with Vegetables and Herbs
45min    4h medium
These light and refreshing Mango Coconut Basil Wraps with Vegetables and Herbs are packed with vitamins. They are served with a fruity dip. Water 66.7%  78/09/13  LA (0.4g) 2:1 (0.2g) ALA

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