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Foundation Diet and Health
Foundation
Diet and Health
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Showing 31-40 of 200 items.
Tzatziki with Garlic Mustard
15min
Preparation Time
 24h
Time required incl. waiting, preparation and cooking time
easy
Ø 3.5 of 2 ratings.
Tzatziki with Garlic Mustard from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 83
© Courtesy of Maximilian Ludwig, Eugen Ulmer Verlag
  • 258 kcal
  • Water 70%
  • 18
    Macronutrient carbohydrates 17.97%
    /16
    Macronutrient proteins 15.57%
    /66
    Macronutrient fats 66.46%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 9.0 g
  • Ω-3 (ALA) 0.01 g
Tzatziki with Garlic Mustard is an original vegan version of the traditional recipe. The fermented sauerkraut juice gives this dish a certain flair.
Quinoa Nut Muesli with Soy Milk and Hazelnuts
20min
Preparation Time
easy
Ø 4.0 of 1 rating.
Quinoa Muesli (Quinoa-Nussmüsli) from the cookbook “Kick it vegan!”
© Courtesy of Neun Zehn Verlag
  • 486 kcal
  • Water 79%
  • 57
    Macronutrient carbohydrates 56.92%
    /19
    Macronutrient proteins 19.08%
    /24
    Macronutrient fats 24%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 4.6 g
  • Ω-3 (ALA) 0.67 g
"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”.
Healthy Raw Chocolate Cream with Carob and Avocado
12min
Preparation Time
easy
Ø 5.0 of 3 ratings.
Chocolate cream with raw cocoa beans, avocado, dates, carob powder - finished in bowl.
© CC-by-sa 2.0, Michael Weber, Stiftung G+E
  • 205 kcal
  • Water 70%
  • 69
    Macronutrient carbohydrates 68.97%
    /06
    Macronutrient proteins 6.22%
    /25
    Macronutrient fats 24.81%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 0.94 g
  • Ω-3 (ALA) 0.07 g
This raw chocolate cream is an extremely easy and quick dessert to make (prep: 9 minutes). It contains avocado, dates, cocoa beans, carob powder, and water.
Potato dumplings vegan with spinach and mushrooms (pockets)
120min
Preparation Time
difficult
Ø 4.0 of 1 rating.
Potato Pockets (Maultaschen) from the cookbook “Das vegane Kochbuch meiner Oma” (My grandma’s vegan cookbook), p.46
© Courtesy of Udo Einenkel, Berlin für "Das vegane Kochbuch meiner Oma", Südwest-Verlag München
  • 350 kcal
  • Water 73%
  • 71
    Macronutrient carbohydrates 70.58%
    /12
    Macronutrient proteins 11.6%
    /18
    Macronutrient fats 17.82%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 3.2 g
  • Ω-3 (ALA) 0.34 g
These vegan potato dumplings (pockets) have a spinach and mushroom filling and are made with potatoes that have been cooked in advance.
Vegan Teriyaki Shish Kebabs with Sunflower Seeds and Leeks
30min
Preparation Time
 12h
Time required incl. waiting, preparation and cooking time
difficult
Ø 3.0 of 1 rating.

Although this recipe is vegan, it is not particularly healthy as it contains either too much oil or salt, or other ingredients in amounts that could be harmful to our health if consumed regularly over a longer period of time.

The amount of fat in this recipe is shown to the right (last number after the second slash), and the amount of salt is listed at the bottom of the first table. Click on the individual entries in the third table to read more about the essential fatty acids.
Teriyaki Shish Kebabs (Teriyaki-Spiesse) from the cookbook “Rohkost” (Raw food)
© Courtesy of Neun Zehn Verlag
  • 705 kcal
  • Water 40%
  • 30
    Macronutrient carbohydrates 29.91%
    /23
    Macronutrient proteins 22.51%
    /48
    Macronutrient fats 47.57%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 24 g
  • Ω-3 (ALA) 0.11 g
These vegan teriyaki shish kebabs can be beautifully combined with a wide variety of vegetables. Good alternative to traditional shish kebabs.
Japanese Miso Soup with Zucchini and Carrots
20min
Preparation Time
 30min
Time required incl. waiting, preparation and cooking time
easy
Ø 3.5 of 2 ratings.

Although this recipe is vegan, it is not particularly healthy as it contains either too much oil or salt, or other ingredients in amounts that could be harmful to our health if consumed regularly over a longer period of time.

The amount of fat in this recipe is shown to the right (last number after the second slash), and the amount of salt is listed at the bottom of the first table. Click on the individual entries in the third table to read more about the essential fatty acids.
Japanese Miso Soup (Japanische Misosuppe) from the cookbook “Rohkost” (Raw food)
© Courtesy of Neun Zehn Verlag
  • 71 kcal
  • Water 95%
  • 68
    Macronutrient carbohydrates 67.64%
    /26
    Macronutrient proteins 25.74%
    /07
    Macronutrient fats 6.62%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 0.42 g
  • Ω-3 (ALA) 0.09 g
Miso soup is a traditional Japanese dish. Its unique flavor comes from the fermented soybean paste (miso) and here with with zucchini and carrots.
Stuffed Eggplant with Nut and Pomegranate Filling
80min
Preparation Time
medium
Ø 3.0 of 1 rating.

Although this recipe is vegan, it is not particularly healthy as it contains either too much oil or salt, or other ingredients in amounts that could be harmful to our health if consumed regularly over a longer period of time.

The amount of fat in this recipe is shown to the right (last number after the second slash), and the amount of salt is listed at the bottom of the first table. Click on the individual entries in the third table to read more about the essential fatty acids.
Stuffed Eggplant with Nut and Pomegranate Filling (Gefüllte Auberginen mit Nuss-Granatapfelfüllung) from Vegan Oriental (East Asian vegan cuisine), p. 37
© Courtesy of Neun Zehn Verlag
  • 957 kcal
  • Water 70%
  • 30
    Macronutrient carbohydrates 29.72%
    /15
    Macronutrient proteins 14.86%
    /55
    Macronutrient fats 55.41%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 48 g
  • Ω-3 (ALA) 11 g
Stuffed Eggplant with Nut and Pomegranate Filling is a delicious and hearty Iranian dish.
Pomegranate and Apple Tabouleh
15min
Preparation Time
 45min
Time required incl. waiting, preparation and cooking time
easy
Ø 4.0 of 1 rating.

Although this recipe is vegan, it is not particularly healthy as it contains either too much oil or salt, or other ingredients in amounts that could be harmful to our health if consumed regularly over a longer period of time.

The amount of fat in this recipe is shown to the right (last number after the second slash), and the amount of salt is listed at the bottom of the first table. Click on the individual entries in the third table to read more about the essential fatty acids.
Recipe image: Pomegranate and Apple Tabouleh from the cookbook “Vegan Oriental,” p. 131.
© Courtesy of Neun Zehn Verlag
  • 199 kcal
  • Water 75%
  • 64
    Macronutrient carbohydrates 64.42%
    /07
    Macronutrient proteins 7.08%
    /29
    Macronutrient fats 28.5%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 1.9 g
  • Ω-3 (ALA) 0.09 g
Pomegranate and apple tabouleh (tabouli) is a hearty fruit salad that contains herbs and pine nuts and can be prepared raw.
Chicory Salad with Figs with blanched Celery and Avocados
15min
Preparation Time
easy
Ø 4.8 of 4 ratings.
Chicory Salad with Figs (Chicorée-Feigensalat) from the cookbook “Rohkost” (Raw food)
© Courtesy of Neun Zehn Verlag
  • 490 kcal
  • Water 85%
  • 47
    Macronutrient carbohydrates 46.5%
    /10
    Macronutrient proteins 9.69%
    /44
    Macronutrient fats 43.8%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 14 g
  • Ω-3 (ALA) 2.8 g
The combination of the slightly bitter chicory and sweet figs plus blanched celery and avocados give this salad an exquisite flavor.
Cauliflower with Oranges and Cashews in Tahini Sauce
30min
Preparation Time
easy
Ø 3.0 of 1 rating.

Although this recipe is vegan, it is not particularly healthy as it contains either too much oil or salt, or other ingredients in amounts that could be harmful to our health if consumed regularly over a longer period of time.

The amount of fat in this recipe is shown to the right (last number after the second slash), and the amount of salt is listed at the bottom of the first table. Click on the individual entries in the third table to read more about the essential fatty acids.
Cauliflower with Oranges and Cashews in Tahini Sauce (Orangen-Blumenkohl in Tahinsauce) from the cookbook “Kick it vegan!”
© Courtesy of Neun Zehn Verlag
  • 772 kcal
  • Water 73%
  • 38
    Macronutrient carbohydrates 37.62%
    /16
    Macronutrient proteins 16.34%
    /46
    Macronutrient fats 46.04%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 20 g
  • Ω-3 (ALA) 0.31 g
The savory tahini sauce and fresh, juicy oranges complement each other perfectly in this recipe and ensure a full spectrum of vitamins and minerals.