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 121-140 of 199 items.
Energy Bars with Berries and Ginger from “Gesund Backen“ (Healthy baking) by S. Spiegelbert, p. 160.
© Courtesy of Stina Spiegelberg, Neun Zehn Verlag

Energy Bars with Berries, Ginger, and Nuts
20min    3h easy
These delicious energy bars are packed with berries and nuts and include puffed amaranth and ginger. They are quick and easy to prepare. Water 18.4%  77/08/15  LA (1.6g) 3:1 (0.5g) ALA
273 kcal

Red peppers stuffed with buckwheat, tofu and olives from “Vegan Bible”, p. 73
© Courtesy of Grub Street, Grub Street

Red Peppers Stuffed with Buckwheat, Tofu and Olives
30min    60min easy
Red Peppers Stuffed with Buckwheat, Tofu and Olives is an easy-to-prepare recipe that works well as either a side or main dish. Water 71.7%  65/18/17  LA (2g) 8:1 (0.3g) ALA
237 kcal

Aubergine Mousse with Tahini from the cookbook “Vegan Recipes from the Middle East” by Parvin Razavi, p. 89
© Courtesy of Arnold Pöschl, Grub Street

Aubergine Mousse with Tahini, Parsley, and Pomegranate
25min    35min easy
Aubergine Mousse with Tahini, Parsley, and Pomegranate goes well with Lebanese bread and meze, which are appetizers often served with an apperitif. Water 87.4%  65/14/21  LA (1.9g) 17:1 (0.1g) ALA
139 kcal

Mango “Mozzarella” Tatare from the cookbook “Tierschutz geniessen,” p. 40
© Inke Weissenborn for diet-health

Mango “Mozzarella” Tartare with Avocado and Cherry Tomatoes
25min easy
This fruity mango “mozzarella” tartare with avocado, cherry tomatoes, and pine nuts is a tasty and aesthetic dish to impress your guests with. Water 78.9%  48/12/40  LA (5g) 2:1 (2g) ALA
419 kcal

Pea and Herb Soup with Almond Foam from “Plants Taste Better” by R. Buckley, p. 45
© Courtesy of Kim Lightbody, Jacqui Small

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 (2.7g) 19:1 (0.1g) ALA
307 kcal

Original photo of Christmas Eve Salad from the cookbook “Vegan Mexico,” by Jason Wyrick, p. 147.
© Courtesy of Jason Wyrick, Unimedica Verlag

Christmas Eve Salad with Red Beets, Arugula, and Jicama
20min    30min easy
This eye-catching salad contains red beets, arugula, oranges, jicama, and plantains. In Mexico, it is traditionally served on Christmas Eve. Water 84.0%  80/10/09  LA : ALA
201 kcal

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
491 kcal

Photo of the original recipe for Stuffed Mushrooms from the cookbook  “Rohvegan” (Raw vegan), p. 70
© Courtesy of Compassion Media

Healthy Stuffed Mushrooms with Almonds and Dried Tomatoes
15min medium
This raw vegan recipe for healthy stuffed mushrooms with pesto made from almonds and dried tomatoes is easy to make and requires just a few ingredients. Water 63.1%  38/20/43  LA (6.2g) 5:1 (1.3g) ALA
365 kcal

Nettle and Potato Soup from the cookbook “Hier & jetzt vegan” (Vegan here & now)
© Courtesy of Florian Bolk (LE SCHICKEN) für "Hier und jetzt vegan", Südwest-Verlag München

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. Water 90.5%  51/08/41  LA (4.1g) 4:1 (0.9g) ALA
262 kcal

Tomato Avocado Carpaccio with Lime and Poppy Seed Dressing from the cookbook “Hier & jetzt vegan”
© Courtesy of Florian Bolk (LE SCHICKEN) für "Hier und jetzt vegan", Südwest-Verlag München

Tomato Avocado Carpaccio with Lime and Poppy Seed Dressing
20min easy
This tomato avocado carpaccio is a wonderfully fresh appetizer or side dish. The lime and poppy seed dressing is what makes it really stand out. Water 81.0%  38/09/53  LA (5.3g) 5:1 (1.2g) ALA
393 kcal

Teriyaki Shish Kebabs (Teriyaki-Spiesse) from the cookbook “Rohkost” (Raw food)
© Courtesy of Neun Zehn Verlag

Vegan Teriyaki Shish Kebabs with Sunflower Seeds and Leeks
30min    12h difficult
These vegan teriyaki shish kebabs can be beautifully combined with a wide variety of vegetables. Good alternative to traditional shish kebabs. Water 39.5%  30/23/48  LA (23.9g) 225:1 (0.1g) ALA
705 kcal

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
258 kcal

“Chili” from the cookbook “Raw Soul Food,” p. 71 by Julia Lechner and Anton Teichmann
© Courtesy of Eugen Ulmer Verlag

Raw Chili with Mushrooms and Wild Garlic
20min easy
This chili with mushrooms and a sauce seasoned with wild garlic is a raw recipe that is in no way inferior to the original recipe when it comes to taste. Water 77.8%  77/13/10  LA (4.7g) 8:1 (0.6g) ALA
759 kcal

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
1'362 kcal

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
647 kcal

Empedrado Murciano — Rice Dish from Murcia (Empedrado murciano) from the cookbook “Vegan Spanien,” p. 151
© Courtesy of Neun Zehn Verlag

Rice Dish from Murcia with Saffron
30min    45min medium
“Empedrado murciano” is a typical Spanish rice dish that is common in the Murcia region. It has a unique flavor thanks to the spices smoked paprika and saffron. Water 75.1%  85/11/04  LA (0.6g) 4:1 (0.2g) ALA
528 kcal

“Brussels Sprouts with Chestnuts” from “Regionale Winterküche- soja- und weizenfrei, vegan” (Regional winter cuisine, soy- and wheat-free) p. 73
© Courtesy of Miriam Emme, Eugen Ulmer Verlag

Brussels Sprouts with Chestnuts and Fennel Seed
30min easy
With this delicious winter combination of brussels sprouts with chestnuts and fennel seed, you can impress your guests and serve a successful meal. Water 71.7%  72/11/17  LA (4.5g) 4:1 (1.1g) ALA
335 kcal

“Apple Chia Pudding” (Apfel-Chiapudding) from the cookbook “Plant-Powered Families” (Familien mit Pflanzenpower) by Dreena Burton, p. 171
© Courtesy of Nicole Axworthy, Narayana Verlag GmbH / Unimedica Verlag

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. Water 81.8%  82/07/11  LA (1.6g) 2:1 (1g) ALA
268 kcal

Green Soup with Coconut Water (Grüne Suppe mit Kokoswasser) from the cookbook “Choosing Raw“, p. 122
© Courtesy of Hannah Kaminsky, Narayana Verlag GmbH / Unimedica Verlag

Green Soup with Coconut Water
15min easy
Green Soup with Coconut Water has a touch of exotic. It works wonderfully as a basic recipe. The raw fruits and vegetables give the soup a fresh taste. Water 90.4%  53/11/35  LA : ALA
114 kcal

“Pumpkin Cappuccino Soup with Curry and Oat Cream” from the cookbook “Regional winter cuisine” (Regionale Winterküche) by Miriam Emme and Daniela Friedl, p. 40
© Courtesy of Miriam Emme, Eugen Ulmer Verlag

Pumpkin Cappuccino Soup with Curry, Ginger, and Oat Cream
55min    75min easy
Just for the cold season, this pumpkin soup with curry, ginger, and oat cream is a delicious, light, and healthy dish with a touch of the exotic. Water 90.2%  63/06/32  LA (5.4g) !:0 (0.1g) ALA
283 kcal

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