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 101-120 of 198 items.
Chocolate Chia Cupcakes with Fruit (Schoko-Chia-Cupcakes mit Früchten) from the cookbook “Vegan Detox”, p. 69
© Courtesy of Neun Zehn Verlag

Chocolate Chia Cupcakes with Fruit
30min    70min medium
These Chocolate Chia Cupcakes are a wonderful combination of healthy and delicious ingredients. The fruit gives these cupcakes a sweet flavor. Water 60.1%  66/10/25  LA (3.1g) 3:1 (1.2g) ALA

Stuffed Onions (Cebollas rellenas) from the cookbook “Vegane Tapas,” page 55
© Courtesy of Neun Zehn Verlag

Stuffed Onions with Hazelnuts and Broccoli
45min    70min medium
Stuffed onions with hazelnuts and broccoli are an excellent tapas and a perfect example of how vegan cuisine includes a bit of everything. Water 80.4%  45/15/39  LA (2.1g) 18:1 (0.1g) ALA

Zucchini Boats (Gefüllte Zucchini) from the cookbook “Grill Vegan” by Michaela Marmulla, p. 95
© Courtesy of Jörg Wilhelm, Narayana Verlag GmbH / Unimedica Verlag

Zucchini Boats Stuffed with Quinoa and Tomato
20min easy
Zucchini boats stuffed with quinoa and tomato make for a delicious vegan recipe that is perfect for barbecue season. Water 85.1%  47/12/41  LA : ALA

Thai Salad with Kohlrabi, Cilantro, and Mint from the cookbook “Everyday Raw Express,” page 73
© Courtesy of Adrian Mueller, Narayana Verlag GmbH / Unimedica Verlag

Thai Salad with Kohlrabi, Cilantro, and Mint
10min    30min easy
This Thai salad is an ideal hors d’oeuvre on warm, summer days. The spiciness of the chili and sour taste of the lemon juice mixes well with the sweet kohlrabi. Water 79.9%  40/12/48  LA (7.7g) 8:1 (1g) ALA

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

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. Water 65.6%  35/14/51  LA (4.1g) 21:1 (0.2g) ALA

Zucchini Spaghetti with Hemp Pesto and Almond Parmesan from the cookbook “Be Faster, Go Vegan,” p. 119 (translated from German version).
© Courtesy of Jörg Wilhelm, Narayana Verlag GmbH / Unimedica Verlag

Zucchini Spaghetti with Hemp Pesto and Almond Parmesan
15min easy
Zucchini Spaghetti with Hemp Pesto and Almond Parmesan is a delicious raw dish that is easy to prepare and a nice alternative to pasta. Water 50.8%  17/27/57  LA (53.9g) 4:1 (14.4g) ALA

Apple Lentil Dal (Apfel-Linsen-Dal) from the cookbook “Familien mit Pflanzenpower” (Families with plant power), p. 163
© Courtesy of Nicole Axworthy, Narayana Verlag GmbH / Unimedica Verlag

Apple Lentil Dal with Turmeric and Cumin
25min    35min easy
This spicy Indian lentil dal, which contains apples, turmeric, and cumin, is inexpensive and easy to make and also has a surprisingly savory, complex flavor. Water 85.7%  74/24/02  LA : 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

30-Minute Rice Dosas from the cookbook “Vegan Richa’s Indian Cuisine” by Richa Hingle, p. 247
© Courtesy of Richa Hingle, Narayana Verlag GmbH / Unimedica Verlag

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. Water 63.8%  85/11/04  LA : ALA

Pear & Arugula Salad from the cookbook “Everyday Happy Herbivore” by Lindsay S. Nixon, p. 118
© Courtesy of Lindsay S. Nixon, Narayana Verlag GmbH / Unimedica Verlag

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. Water 85.5%  86/10/04  LA (0.7g) 5:1 (0.1g) 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

Pineapple Mojito Green Smoothie from the cookbook “Simple Green Smoothies”, p. 147
© Courtesy of Lindsey Johnson, Narayana Verlag GmbH / Unimedica Verlag

Pineapple Mojito Green Smoothie
10min easy
This pineapple mojito uses isotonic coconut water as a base. It also contains kale, fresh mint, and tangy lime juice. Water 89.6%  89/09/02  LA (0.1g) 1:1 (0.1g) ALA

Tropical Turmeric Cleanser Green Smoothie from the cookbook “Simple Green Smoothies”, p. 140
© Courtesy of Lindsey Johnson, Narayana Verlag GmbH / Unimedica Verlag

Tropical Turmeric Cleanser Green Smoothie
10min easy
This delicious Tropical Turmeric Cleanser Green Smoothie made with coconut water base provides loads of vitamin C along with an antioxidant boost from kale. Water 89.5%  88/10/03  LA (0.1g) 1:1 (0.2g) ALA

Portobello Sausage on a white plate from the cookbook “everydayraw” by Matthew Kenney, p. 60
© Courtesy of Miha Matei, Narayana Verlag GmbH / Unimedica Verlag

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. Water 61.3%  23/26/52  LA (11.2g) 106:1 (0.1g) ALA

Sweet Summer Corn Soup with Cayenne Pepper and Paprika from “Straight from the Earth,” p. 78
© Courtesy of Sara Remington, Narayana Verlag GmbH / Unimedica Verlag

Sweet Summer Corn Soup with Cayenne Pepper and Paprika
70min medium
The sweet corn is the secret to this creamy soup. And warming spices such as Cayenne pepper and ground paprika round off this delicious dish. Water 63.1%  81/11/08  LA (4.6g) 14:1 (0.3g) ALA

Wheat Berry, Baby Kale, Grape, and Orange Salad from “Straight from the Earth,” by Goodman, p. 63
© Courtesy of 2014 Sara Remington, Unimedica Verlag

Wheat Berry, Baby Kale, Grape, and Orange Salad
30min    110min medium
This hearty salad with wheat berries and fruit is exceptionally healthy. The vitamin C found in ingredients like oranges and kale supports the immune system. Water 73.7%  60/09/30  LA (7.3g) 5:1 (1.5g) ALA

Orange and Coriander Relish from the cookbook “Vegan Recipes from the Middle East” by Parvin Razavi, p. 145
© Courtesy of Arnold Pöschl, Grub Street

Orange and Coriander Relish with Lime and Pomegranate Seeds
15min easy
Orange and Coriander Relish with Lime and Pomegranate Seeds is a healthy Moroccan side dish that will add a fresh, fruity flavor to your meal. Water 86.3%  89/09/02  LA : ALA

Vegetable Strudel with Frankfurt Green Sauce from the cookbook “Vegan & Vollwertig,” p. 27
© Courtesy of Angelika Murer, Wilhelm Goldmann Verlag

Vegetable Strudel with Frankfurt Green Sauce
80min    90min medium
This vegetable strudel with whole grain spelt flour and cashew cream on Frankfurt green sauce contains no animal products but still tastes incredibly delicious. Water 64.8%  59/17/24  LA (6g) 8:1 (0.7g) ALA

Coconut and Rasperry Muffins from “Lupinen-Power- Vegan Kochen und …,” by Elisa Epping, p. 106
© Courtesy of Nileen Marie Schaldach, Eugen Ulmer Verlag

Coconut and Raspberry Muffins with Coconut and Lupine Flour
25min    45min easy
These amazingly moist and fruity coconut and raspberry muffins with coconut and lupine flour are just the right thing for your next summer party. Water 50.5%  62/19/19  LA (1.3g) 8:1 (0.2g) ALA

Creamy Vegetable Curry from “The Oh She Glows Cookbook,” p. 182–83
© Courtesy of Angela Liddon, Narayana Verlag GmbH / Unimedica Verlag

Creamy Vegetable Curry with Ginger and Cashews
50min    4h easy
The cashews make this vegetable curry incredibly creamy — and the fresh ginger, chili peppers, and curry give it an Asian flair. Water 80.8%  59/16/25  LA : ALA

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