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 167 items.
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. Water 82.8%  52/40/08  LA 5:1 ALA

Hearty Beet Soup from “Straight from the Earth” by Myra and Marea Goodman, p. 86

Hearty Beet Soup with Fennel and Coriander Seed
30min    60min easy
This flavorful red beet soup with fennel and coriander is a treat for the eyes, and thanks to the iron and fiber it contains it is also extremely satisfying. Water 90.3%  71/12/18  LA 2:1 ALA

Apricot Cream Cake (Marillen-Creme-Torte) from “Sweet & Raw” by Maja Elena Scheid, p. 92

Apricot Cream Cake with Cashews or Macadamia Nuts
20min    140min easy
You can use either cashews or macadamia nuts for this delicious apricot cream cake. Coconut oil and cooling give the cake the necessary firmness. Water 47.6%  51/13/36  LA !:0 ALA

Creamy Vegetable Curry from “The Oh She Glows Cookbook,” p. 182–83

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 80.4%  59/16/26  LA : ALA

Coconut Milk Tapioca Pudding from the cookbook “Vegan Bible,” by Marie Laforêt, p. 241

Coconut Milk Tapioca Pudding with Brown Sugar
15min easy
This coconut milk tapioca pudding with brown sugar can be prepared quickly, and for variety you might try adding your favorite fresh fruits or berries. Water 67.0%  60/08/32  LA : ALA

Pea and Herb Soup with Almond Foam from “Plants Taste Better” by R. Buckley, p. 45

Chilled Pea and Herb Soup with Almond Foam
100min    110min medium
This chilled pea and herb soup with almond foam is a refreshing, light dish with such an attractive presentation that it is worth the extra time and effort. Water 79.4%  55/24/21  LA 19:1 ALA

Smoked Cashew Croquetas from the cookbook “Plants Taste Better” by Richard Buckley, p. 156

Smoked Cashew Croquetas with Port-Glazed Red Beetroot
80min    140min difficult
These smoked cashew croquetas with port-glazed red beetroot and orange emulsion are delicious vegan Spanish tapas. Water 71.0%  68/13/19  LA 9:1 ALA

Maroccan Pilaf with Pomegranate Walnuts from “Vegans Go Nuts,” p. 85

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 5:1 ALA

Pho with Pak Choi, Edamame and Brown Rice Noodles from “Wholefood Heaven in a Bowl,” p. 59

Pho with Pak Choi, Edamame and Brown Rice Noodles
50min    65min easy
This version of pho with pak choi, edamame, and brown rice noodles is amazingly delicious, with the added bonus that it doesn’t contain any meat or fish sauce. Water 92.0%  69/22/09  LA 2:1 ALA

Som Tam Salad- asian green papaya salad with long beens from “Fresh Vegan Kitchen”, p.65

Som Tam Salad — Green Papaya Salad with Yardlong Beans
20min easy
This Som Tam Salad is a green papaya salad with yardlong beans, mango, and cilantro. It combines the five basic tastes: sweet, sour, bitter, hot, and salty. Water 57.3%  52/18/30  LA !:0 ALA

Chicory Salad with Figs (Chicorée-Feigensalat) from the cookbook “Rohkost” (Raw food)

Chicory Salad with Figs with blanched Celery and Avocados
15min easy
The combination of the slightly bitter chicory and sweet figs plus blanched celery and avocados give this salad an exquisite flavor. Water 84.7%  47/10/44  LA 5:1 ALA

Fiery Chocolate Mousse with Cherry Compote from the cookbook “Hier & jetzt vegan” (Vegan here & now)

Fiery Chocolate Mousse with Cherry Compote and Chili Pepper
40min    160min difficult
This fiery chocolate mousse served with a tart cherry compote contains a delicious combination of chocolate, cream, and chili peppers. Water 49.9%  34/05/60  LA 2:1 ALA

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. Water 72.8%  38/16/46  LA 65:1 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. Water 93.7%  66/10/24  LA 7:1 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.

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 21:1 ALA

“Papaya a la Mexicana” from the cookbook “Raw Soul Food,” p. 23 by Julia Lechner and Anton Teichmann

Papaya a la Mexicana with avocados
15min easy
This fruity papaya salad is not only refreshing and delicious but also very healthy thanks to the combination of essential fatty acids and vitamins it contains. Water 87.5%  68/08/25  LA 8:1 ALA

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. Water 70.0%  18/16/66  LA !:0 ALA

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.” Water 64.2%  36/12/51  LA 24:1 ALA

“Thai Salad with Kohlrabi, Cilantro, and Mint” (Thai-Salat, Kohlrabi, Koriander und Minze) from the cookbook “Everyday Raw Express,” page 73

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 8:1 ALA

Bean Stew with Swiss Chard (Estofado de alubias con acelgas) from the cookbook “Vegan Spanien,” p. 129

Estofado de alubias con acelgas — Bean Stew with Swiss Chard
40min    9h medium
The ingredients in this Spanish Bean Stew with Swiss Chard (Estofado de alubias con acelgas) make it a fresh, healthy, and hearty dish. Water 68.6%  64/23/13  LA 5:1 ALA

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