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 81-100 of 162 items.
Walnut Tortellini with a Red Wine Mushroom Reduction from “Plants Taste Better,” p. 131

Walnut Tortellini with a Red Wine Mushroom Reduction
90min    14h difficult
This Walnut Tortellini with a Red Wine Mushroom Reduction takes some time and practice, but the result is well worth it. 57/16/27  LA4:1ALA

Dehydrated Raw Vegan Oat and Buckwheat Crunch from “Dörren in Rohkostqualität” by Ute Ludwig, p. 62

Dehydrated Raw Vegan Oat and Buckwheat Crunch with Flaxseed
15min    20h easy
This dehydrated raw vegan oat and buckwheat crunch with flaxseed is a delicious breakfast option. You can decide if you want to sprout the buckwheat in advance. 75/15/10  LA1:1ALA

Cauliflower with Oranges and Cashews in Tahini Sauce (Orangen-Blumenkohl in Tahinsauce) from the cookbook “Kick it vegan!”

Cauliflower with Oranges and Cashews in Tahini Sauce
30min easy
The savory tahini sauce and fresh, juicy oranges complement each other perfectly in this recipe and ensure a full spectrum of vitamins and minerals. 38/16/46  LA65:1ALA

Orange Fennel Salad (Orangen-Fenchelsalat) from the cookbook “Kick it vegan!”

Orange Fennel Salad with Almonds
15min easy
This Orange Fennel Salad with Almonds is quick to prepare, provides a nice combination of ingredients, and works well as an appetizer or side dish. 57/11/32  LA5:1ALA

Quinoa Muesli (Quinoa-Nussmüsli) from the cookbook “Kick it vegan!”

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”. 57/19/24  LA7:1ALA

Chocolate cream with raw cocoa beans, avocado, dates, carob powder - finished in bowl.

Healthy Raw Chocolate Cream with Carob and Avocado
12min easy
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. 74/07/19  LA:ALA

Nettle and Potato Soup from the cookbook “Hier & jetzt vegan” (Vegan here & now)

Nettle and Potato Soup with Vegan Stock and Carrots
35min    75min medium
This nettle and potato soup calls for vegan stock. You can either make homemade stock in advance or purchase a store-bought variety. 51/08/41  LA4:1ALA

Recipe image: Pomegranate and Apple Tabouleh from the cookbook “Vegan Oriental,” p. 131.

Pomegranate and Apple Tabouleh
15min    45min easy
Pomegranate and apple tabouleh (tabouli) is a hearty fruit salad that contains herbs and pine nuts and can be prepared raw. 64/07/29  LA:ALA

Stuffed Onions (Cebollas rellenas) from the cookbook “Vegane Tapas,” page 55

Stuffed Onions—Cebollas rellenas
45min    70min medium
Stuffed onions, called “Cebollas rellanas” in Spanish, are an excellent tapas and a perfect example of how vegan cuisine includes a bit of everything. 45/15/39  LA18:1ALA

Tzatziki with Garlic Mustard from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 83

Tzatziki with Garlic Mustard
15min    24h easy
Tzatziki with Garlic Mustard is an original vegan version of the traditional recipe. The fermented sauerkraut juice gives this dish a certain flair. 18/16/66  LA!:0ALA

Golden Carrot Cake (Goldene-Rübli-Torte) from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 110

Golden Carrot Cake with Walnut Crust
60min    14h medium
This carrot cake with a walnut crust and a coconut and citrus flavor is the ideal winter treat for both young and old. 50/09/41  LA2:1ALA

Ravioli Wedges with Porcini Mushroom Filling (Rawioli-Ecken mit Steinpilzfüllung) from the cookbook “Raw Soul Food”, p. 61 by Julia Lechner and Anton Teichmann.

Ravioli Wedges with Porcini Mushroom Filling
25min    3h medium
This ravioli dish with porcini mushroom filling can be served as an appetizer or a side dish and is both delicious and an absolute eye-catcher. 35/14/51  LA21:1ALA

Chioggia Beet Carpaccio With Fennel and “Goat’s Cheese” (Chioggia-Bete-Carpaccio mit Fenchel-Confit und "Ziegenkäse") from “Everyday Raw Express,” page 51

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.” 36/12/52  LA24:1ALA

Okara Radish Stir-Fry (Okara-Radieschen-Pfanne) from the cookbook "Vegan regional saisonal" by Lisa Pfleger, p. 43

Okara and Radish Stir-Fry with White Cabbage
30min medium
You can use okara, a by-product of the soy milk production, to conjure up this stir-fry, a dish that goes well with a piece or two of fresh, crunchy bread. 69/15/16  LA35:1ALA

Fruit Balls (Fruchtkugeln) from the cookbook "Vegan regional saisonal” (Vegan regional seasonal) by Lisa Pfleger, p. 61

Fruit Balls with Raisins, Nuts and Rolled Oats
10min    30min easy
These nutritious fruit balls with raisins and rolled oats are perfect for people with a sweet tooth. They don’t contain any sugar and are also quite healthy. 52/12/36  LA!:0ALA

30-Minute Rice Dosas from the cookbook “Vegan Richa’s Indian Cuisine” by Richa Hingle, p. 247

30-Minute Rice Dosas
40min    70min easy
This quick version of dosa crepes calls for oat flour and rice flour. You can serve the crepes with coconut chutney or a potato side dish. 85/11/04  LA:ALA

Chilled Kohlrabi Soup with Mint and Lime (Geeistes Kohlrabisüppchen mit Limette und Minze) from the cookbook “Vegan Genial” by Josita Hartanto, p. 33

Chilled Kohlrabi Soup with Mint and Lime
15min    10h easy
Lime and mint give this raw kohlrabi soup a light, fresh taste while cashews and kohlrabi provide for a creamy consistency. 42/15/43  LA!:0ALA

Recipe picture "Mango-pineapple salsa" from the book: "Grill Vegan", page 30.

Mango and Pineapple Salsa with Cilantro and Parsley
15min    8h easy
This mango and pineapple salsa with cilantro and parsley is a fruity and spicy salsa that goes perfectly with grilled tofu and vegetable shish kebabs. 92/06/02  LA:ALA

Oliaigua — Minorcan Vegetable Cream Soup (Crema de oliaigua: sopa de verduras menorquina) from the cookbook “Vegan Spain,” p. 115

Oliaigua: Minorcan Vegetable Cream Soup
40min    50min medium
Minorcan Vegetable Cream Soup, in Spanish “Crema de verduras menorquina,” is a savory starter with a tasty tomato topping. 66/10/24  LA7:1ALA

“Apple Chia Pudding” (Apfel-Chiapudding) from the cookbook “Plant-Powered Families” (Familien mit Pflanzenpower) by Dreena Burton, p. 171

Apple Chia Pudding with Cinnamon and Cardamom
30min    110min easy
This fruity apple chia pudding with cinnamon and cardamom is not only exquisitely delicious, it is also quite healthy. It makes for a nice breakfast or dessert. 82/07/11  LA2:1ALA

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