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

Print

Showing 121-140 of 198 items.
Nutty Quinoa and Cherry Salad prepared using the recipe in “Vegan for Her”, pp. 255–56
© Inke Weissenborn for diet-health

Nutty Quinoa and Cherry Salad with Pecans and Lemon Juice
15min    140min easy
Cherries and freshly squeezed lemon juice give this quinoa salad a light, fruity taste. You can vary the flavor by adding mint, cilantro, or chili peppers. Water 74.0%  71/11/18  LA (2.3g) 13:1 (0.2g) ALA

Apple, Blackberry, and Meadow Sage Smoothie from the cookbook “wild & roh” by C. Volm, p. 49
© Courtesy of Maximilian Ludwig, Ulmer Verlag

Apple, Blackberry, and Meadow Sage Smoothie
10min easy
This apple, blackberry, and meadow sage smoothie is fruity and refreshing. The meadow sage gives it a delicious flavor. Water 86.0%  95/04/02  LA : ALA

Tropical Mango Banana Bread from “Gesund Backen mit Veganpassion” by S. Spiegelberg, p. 126
© Courtesy of Stina Spiegelberg, NeunZehn Verlag

Tropical Mango Banana Bread with Ginger
35min    5h medium
This banana bread is moist, yet dairy-free. It gets its delicious tropical flavor from candied ginger and rum-soaked mango and banana. Water 40.6%  80/09/12  LA (1.8g) 14:1 (0.1g) ALA

Cashew Soba Noodle Salad from the cookbook “Minimalist Baker’s Everyday Cooking,” p. 145
© Courtesy of Dana Shultz, Unimedica Verlag

Cashew Soba Noodle Salad with Cashew Ginger Dressing
30min easy
This tropical, high-protein cashew soba noodle salad with edamame, mango, cilantro, and cashew ginger dressing is quick and easy to prepare. Water 65.8%  60/17/23  LA (4.5g) 31:1 (0.1g) ALA

Walnut Tortellini with a Red Wine Mushroom Reduction from “Plants Taste Better,” p. 131
© Courtesy of Kim Lightbody, Jacqui Small

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. Water 77.7%  57/16/27  LA (25.8g) 4:1 (6.4g) ALA

Creamy Jerusalem Artichoke and Parsnip Soup from the cookbook “Tierschutz geniessen,” p. 44.
© Courtesy of Jan Wischnewski, NeunZehn Verlag

Raw Creamy Jerusalem Artichoke and Parsnip Soup
20min easy
This raw vegan, creamy Jerusalem artichoke and parsnip soup with hazelnut milk is a nutty and flavorsome soup that is ideal for the cooler months of the year. Water 82.4%  73/09/17  LA (1.4g) 8:1 (0.2g) ALA

Schawarma Salad from the cookbook “Und was isst du dann?” by D. Ficicioglu & F. Bork, p. 121
© Courtesy of Rezept: Deniz Ficicioglu, Felix Bork, Fotographie: Eric Dannebaum, Eichborn Verlag - Bastei Lübbe AG

Schawarma Salad with Millet, Pistachios, and Fresh Mint
45min    60min easy
This delicious schawarma salad with millet, pistachios, and fresh mint is tossed with an oriental dressing and aromatic spice mix. Water 72.2%  52/16/32  LA (6.7g) 27:1 (0.3g) ALA

Autumnal Chestnut and Carrot Bisque from “Vegans Go Nuts,” p. 120
© Courtesy of Celine Steen und Joni Marie Newman, Quarto publishing group

Autumnal Chestnut and Carrot Bisque with Garam Masala
30min    105min medium
Autumnal Chestnut and Carrot Bisque with Garam Fasala is a flavorful soup that is perfect for the colder months. Water 87.0%  81/09/10  LA : ALA

Aromatic Thai Salad with Pomelo and Pomegranate from “Fresh Vegan Kitchen” by D. & C. Bailey, p. 75
© Courtesy of Pavilion Books Company Ltd, Pavilion Books Company Ltd

Aromatic Thai Salad with Pomelo and Pomegranate
25min    45min easy
This aromatic Thai salad with pomelo, pomegranate, herbs, and miang kham sauce is served in individual lettuce cups. It makes for a great canapé. Water 52.2%  76/08/16  LA : ALA

Blueberry Smoothie Bowl with Bananas and Coconut Flakes from “Vegane Lieblingsrezepte,” p. 59
© Courtesy of Julia Vogel, Dachbuch Verlag

Blueberry Smoothie Bowl with Bananas and Coconut Flakes
10min    50min easy
This Blueberry Smoothie Bowl with Bananas and Coconut Flakes has a sweet, fruity flavor — without any added sugar. It also tastes great served with granola. Water 75.3%  77/06/16  LA (1.2g) 10:1 (0.1g) ALA

Watermelon Jicama Salad from the cookbook “Vegan Mexico” by Jason Wyrick, p. 141
© Courtesy of Jason Wyrick, Unimedica Verlag

Watermelon Jicama Salad
15min easy
This watermelon jicama salad with pumpkin seeds, mint, and chili peppers is refreshing and spicy. It’s easy to make and only takes a few minutes to prepare. Water 85.3%  68/15/17  LA : ALA

Original photo of Rogan Bosh from the cookbook “Bosh!” by H. Firth & I. Theasby, p. 75
© Courtesy of Lizzie Mayson, Harper Collins Publishers

Rogan Bosh! With Cardamom and Eggplant
25min    55min medium
Rogan Bosh with cardamom and eggplant is a vegan version of a classic curry dish (Rogan Josh) from Kashmir (India). Water 76.4%  50/09/41  LA (2.2g) 2:1 (1g) ALA

Japanese Miso Soup (Japanische Misosuppe) from the cookbook “Rohkost” (Raw food)
© Courtesy of Neun Zehn Verlag

Japanese Miso Soup with Zucchini and Carrots
20min    30min easy
Miso soup is a traditional Japanese dish. Its unique flavor comes from the fermented soybean paste (miso) and here with with zucchini and carrots. Water 94.7%  68/26/07  LA : ALA

Recipe image: Pomegranate and Apple Tabouleh from the cookbook “Vegan Oriental,” p. 131.
© Courtesy of Neun Zehn Verlag

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. Water 75.4%  64/07/29  LA : ALA

Erb-Muesli for two persons - lactose-free and gluten-free (vegan, raw). Much of omega-3-fatty acid
© Ernst Erb for diet-health

Erb Muesli - lactose-free, gluten-free (vegan, raw, clean)
12min easy
Erb-Muesli is a vegan (lactose-free), raw muesli. With seeds instead of grains, it is gluten-free and a good “bread replacement". Water 79.4%  81/10/09  LA (2.3g) 1:1 (2.2g) ALA

Golden Carrot Cake (Goldene-Rübli-Torte) from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 110
© Courtesy of Maximilian Ludwig, Eugen Ulmer Verlag

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. Water 37.9%  50/09/41  LA (10.4g) 2:1 (4.3g) ALA

“Papaya a la Mexicana” from the cookbook “Raw Soul Food,” p. 23 by Julia Lechner and Anton Teichmann
© Courtesy of Eugen Ulmer Verlag

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 (2.5g) 8:1 (0.3g) ALA

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

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 (9g) !:0 (0g) ALA

Red Bell Pepper Soup with Coconut, Chia, and Ginger (Paprika-Kokos-Chia-Suppe) from the cookbook “Be Faster, Go Vegan – mit 75 schnellen Rezepten,” p. 133
© Courtesy of Jörg Wilhelm, Narayana Verlag GmbH / Unimedica Verlag

Red Bell Pepper Soup with Coconut, Chia, and Ginger
10min easy
This red bell pepper soup with coconut, chia, and ginger is an exceptionally healthy Asian interpretation of traditional gazpacho. Water 79.0%  52/13/35  LA (3.4g) 1:3 (9.1g) ALA

Chioggia Beet Carpaccio With Fennel and “Goat’s Cheese” from “Everyday Raw Express,” page 51
© Courtesy of Adrian Mueller, Narayana Verlag GmbH / Unimedica Verlag

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 (4g) 24:1 (0.2g) ALA

Print