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 61-80 of 162 items.
“Brussels Sprouts with Chestnuts” from “Regionale Winterküche- soja- und weizenfrei, vegan” (Regional winter cuisine, soy- and wheat-free) p. 73

Brussels Sprouts with Chestnuts and Fennel Seed
30min easy
With this delicious winter combination of brussels sprouts with chestnuts and fennel seed, you can impress your guests and serve a successful meal. 72/11/17  LA4:1ALA

“Apple Bread” (Apfelbrot) from “Regionale Winterküche- soja- und weizenfrei, vegan” (Regional winter cuisine) p. 121

Apple Bread with Nuts and Cranberries
30min    14h easy
This delicious, moist apple bread with almonds, nuts, cranberries, apple juice, and apricots can be served either for breakfast, with tea, or as a snack. 76/09/15  LA6:1ALA

Empedrado Murciano — Rice Dish from Murcia (Empedrado murciano) from the cookbook “Vegan Spanien,” p. 151

Empedrado Murciano — Rice Dish from Murcia
30min    45min medium
“Empedrado murciano” is a typical Spanish rice dish that is common in the Murcia region. It has a unique flavor thanks to the spices smoked paprika and saffron. 85/11/04  LA3:1ALA

Herb and Caper Dumplings with Carrot Puree (Kräuter-Kapernklösschen mit Mohrrübenpüree) from the cookbook “Vegan Genial” by Josita Hartanto, p. 83

Herb and Caper Dumplings with Carrot Puree and Wine Sauce
60min    80min difficult
This recipe for herb and caper dumplings with carrot puree and white wine sauce is somewhat labor-intensive, but the results are well worth the effort. 61/18/21  LA8:1ALA

Mushroom Burgers from the cookbook “Lupinen-Power” by Elisa Epping, p. 56

Mushroom Burger with Lupine Flour and Grits
35min    75min easy
This mushroom burger with lupine flour and grits is a protein powerhouse and amazingly low in fat. Please note that the recipe is only for the patties. 52/40/08  LA5:1ALA

Portobello Sausage on a white plate from the cookbook “everydayraw” by Matthew Kenney, p. 60

Portobello Sausage with Eggplant and Umeboshi Paste
40min    17h medium
You can use portobellos as a delicious meat alternative. This portobello sausage with eggplant, umeboshi, almonds, and pumpkin seeds is packed with flavor. 23/26/52  LA106:1ALA

Glowing Strawberry-Mango Guacamole from the cookbook “The Oh She Glows Cookbook,” p. 80

Glowing Strawberry-Mango Guacamole with Cilantro and Lime
20min easy
This strawberry-mango guacamole with cilantro and lime juice is refreshing and easy to make. Serve with your favorite corn chips or Spiced Toasted Pita Chips. 60/07/33  LA9:1ALA

Pear & Arugula Salad from the cookbook “Everyday Happy Herbivore” by Lindsay S. Nixon, p. 118

Pear & Arugula Salad
20min easy
The sweet pears perfectly complement the spicy arugula in this pear and arugula salad while the quinoa and apple enhance the nutritional value. 86/10/04  LA5:1ALA

Creamy Tomato Tofu Curry with Cilantro Garbanzo Flatbread from “Protein Ninja,” p. 183

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. 61/27/12  LA6:1ALA

Colorful Energy Wraps from the cookbook “Free your Food” by Larissa Häsler, p. 135

Colorful Energy Wraps with Quinoa and Beets
45min    60min medium
These colorful wraps are healthy and satisfying. They contain avocado and carrots along with quinoa and beets. 75/15/11  LA10:1ALA

Homemade Yolos from the cookbook “The Oh She Glows Cookbook: Over 100 Vegan Recipes … ,” p. 262

Homemade Yolos (Caramel Pralines) with Medjool Dates
30min    75min easy
These yolos (caramel pralines) with medjool dates taste so amazingly creamy and caramel-like, even without sugar, that you’ll just have to try them. 71/07/22  LA:ALA

Aubergine Mousse with Tahini from the cookbook “Vegan Recipes from the Middle East” by Parvin Razavi, p. 89

Aubergine Mousse with Tahini, Parsley, and Pomegranate
25min    35min easy
Aubergine Mousse with Tahini, Parsley, and Pomegranate goes well with Lebanese bread and meze, which are appetizers often served with an apperitif. 65/14/21  LA17:1ALA

Bohemian Apple Cake from “Vegan Österreich” (Vegan Austria) by K. Unterweger and A. Pöschl, p. 169

Bohemian Apple Cake with Semolina, Nuts, and Vanilla
30min    90min easy
This Bohemian apple cake with semolina, nuts, and vanilla tastes fruity and light. It is a delicious dessert that is quick and easy to prepare. 73/09/19  LA20:1ALA

Energy Bars with Berries and Ginger from “Gesund Backen“ (Healthy baking) by S. Spiegelbert, p. 160.

Energy Bars with Berries, Ginger, and Nuts
20min    3h easy
These delicious energy bars are packed with berries and nuts and include puffed amaranth and ginger. They are quick and easy to prepare. 77/08/15  LA3:1ALA

Creamy Squash and Apple Soup prepared using the recipe in “Vegan for Her,” pp. 269–70

Creamy Squash and Apple Soup with Nutmeg and Cinnamon
20min    45min easy
This creamy squash and apple soup is especially nice during the colder time of year. The apple and cinnamon give the soup a taste of Christmas. 59/16/25  LA22:1ALA

Red peppers stuffed with buckwheat, tofu and olives from “Vegan Bible”, p. 73

Red Peppers Stuffed with Buckwheat, Tofu and Olives
30min    60min easy
Red Peppers Stuffed with Buckwheat, Tofu and Olives is an easy-to-prepare recipe that works well as either a side or main dish. 64/19/17  LA8:1ALA

Simple Tostada from the cookbook “Raw and Radiant” by Summer Sanders, p. 166

Simple Tostada with Fresh, Delicious Toppings
35min    9h medium
Simple Tostada, made from corn, red bell pepper, and flaxseed, is delicious, easy to prepare, and tastes great with the suggested toppings. 63/14/22  LA2:1ALA

Baked Savoy Cabbage from the cookbook “Vegan Österreich” by K. Unterweger and A. Pöschl, p. 113

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. 71/16/13  LA9:1ALA

Roasted Vegetables with Red Beet, Pumpkin, and Mustard Sauce from “Vegane Lieblingsrezepte,” p. 115

Roasted Vegetables with Red Beet, Pumpkin, and Mustard Sauce
10min    45min easy
Roasted Vegetables with Red Beet, Pumpkin, and Mustard Sauce is not just bright and colorful; it also contains many healthy ingredients. 65/10/25  LA3:1ALA

Instant Vegetable Broth from “Die Kleinschmeckerin” by Vanessa von Hilchen, p. 29

Instant Vegetable Broth with Carrots, Celery, and Leek
30min    180min easy
This Instant Vegetable Broth with Carrots, Celery, and Leek is a delicious base for soups and can be stored up to a year. Ingredients can be varied as desired. 85/12/02  LA:ALA

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