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Foundation
Diet and Health
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Showing 61-70 of 462 items.
Peas in Coconut Curry
50minPreparation Time
easy
Ø 4.0 of 3 ratings.
“Peas in Coconut Curry” (Erbsen in Kokoscurry) from the cookbook “Vegan Richa’s Indian Kitchen” by Richa Hingle, p. 144
© Courtesy of Richa Hingle, Narayana Verlag GmbH / Unimedica Verlag
  • 193 kcal
  • Water 83%
  • 55Macronutrient carbohydrates 55.37%/19Macronutrient proteins 18.68%/26Macronutrient fats 25.96% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 0.50 g
  • Ω-3 (ALA) 0.09 g
This coconut curry dish owes its intensive, typical Indian taste to the curry leaves, ground cumin, and black mustard seed.
Green Soup with Coconut Water
15minPreparation Time
easy
Ø 4.0 of 1 rating.
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
  • 114 kcal
  • Water 91%
  • 53Macronutrient carbohydrates 53.45%/11Macronutrient proteins 11.22%/35Macronutrient fats 35.33% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 0.89 g
  • Ω-3 (ALA) 0.06 g
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.
Zucchini Pasta with Vegetarian Quinoa Meatballs
50minPreparation Time 100minTime required incl. waiting, preparation and cooking time
medium
Ø 4.7 of 3 ratings.
Zucchini Pasta with Vegetarian Quinoa Meatballs (Zucchini-Pasta mit fleischlosen Fleischbällchen aus Quinoa) from the cookbook “Choosing Raw“, p. 213
© Courtesy of Hannah Kaminsky, Narayana Verlag GmbH / Unimedica Verlag
  • 313 kcal
  • Water 74%
  • 74Macronutrient carbohydrates 73.63%/17Macronutrient proteins 17.36%/09Macronutrient fats 9.01% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 1.8 g
  • Ω-3 (ALA) 0.17 g
This zucchini pasta with cooked quinoa “meatballs” and raw zucchini noodles and marinara sauce is just like a traditional Italian home-style dish.
Nori Rolls with Ginger Almond Paste and Raw Vegetables
40minPreparation Time 9hTime required incl. waiting, preparation and cooking time
medium
Ø 4.0 of 3 ratings.
Nori Rolls with Ginger Almond Paste and Raw Vegetables (Nori-Rollen mit Ingwer-Mandel-Pastete und rohem Gemüse) from the cookbook “Choosing Raw”, p. 229
© Courtesy of Hannah Kaminsky, Narayana Verlag GmbH / Unimedica Verlag
  • 359 kcal
  • Water 77%
  • 41Macronutrient carbohydrates 41.45%/20Macronutrient proteins 20.41%/38Macronutrient fats 38.14% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 6.1 g
  • Ω-3 (ALA) 0.03 g
These raw nori rolls are easy to make. The ginger and almond paste is a very flavorful alternative to the traditional rice filling.
Sniffle Soup — with Lentils, Celery, and Rosemary
15minPreparation Time 35minTime required incl. waiting, preparation and cooking time
easy
Ø 4.5 of 2 ratings.

This recipe is especially healthy as it contains only natural ingredients that haven't been processed and these are in a relatively ideal combination for our dietary needs.
“Sniffle Soup” (Schnupfen Adieu!-Suppe) from the cookbook “Plant-Powered Families” (Familien mit Pflanzenpower) by Dreena Burton, p. 123
© Courtesy of Nicole Axworthy, Narayana Verlag GmbH / Unimedica Verlag
  • 357 kcal
  • Water 83%
  • 70Macronutrient carbohydrates 70.45%/24Macronutrient proteins 24.29%/05Macronutrient fats 5.26% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 0.91 g
  • Ω-3 (ALA) 0.24 g
This popular soup with red lentils, celery, and rosemary, a favorite among Dreena Burton’s fans, tastes healthy and delicious even if you don’t have a cold.
Pumpkin Cappuccino Soup with Curry, Ginger, and Oat Cream
55minPreparation Time 75minTime required incl. waiting, preparation and cooking time
easy
Ø 4.0 of 2 ratings.

Although this recipe is vegan, it is not particularly healthy as it contains either too much oil or salt, or other ingredients in amounts that could be harmful to our health if consumed regularly over a longer period of time.

The amount of fat in this recipe is shown to the right (last number after the second slash), and the amount of salt is listed at the bottom of the first table. Click on the individual entries in the third table to read more about the essential fatty acids.
“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
  • 283 kcal
  • Water 90%
  • 63Macronutrient carbohydrates 62.51%/06Macronutrient proteins 5.8%/32Macronutrient fats 31.69% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 5.4 g
  • Ω-3 (ALA) 0.08 g
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.
Quinoa Bowl with Chickpeas and Corn
20minPreparation Time
easy
Ø 4.7 of 3 ratings.

This recipe is especially healthy as it contains only natural ingredients that haven't been processed and these are in a relatively ideal combination for our dietary needs.
Quinoa Bowl with Chickpeas and Corn (Quinoa-Bowl mit Kichererbsen und Mais) from the cookbook “Be Faster, Go Vegan” by Ben Urbanke, p. 127
© Courtesy of Jörg Wilhelm, Narayana Verlag GmbH / Unimedica Verlag
  • 404 kcal
  • Water 74%
  • 71Macronutrient carbohydrates 71.48%/17Macronutrient proteins 17.21%/11Macronutrient fats 11.31% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 5.5 g
  • Ω-3 (ALA) 1.2 g
This quinoa bowl is packed with the energy and nutrients you need to refuel your body after a tough workout.
All-Purpose “Cheese” Sauce with Potatoes and Carrots
20minPreparation Time 80minTime required incl. waiting, preparation and cooking time
easy
Ø 4.0 of 2 ratings.
All-Purpose Cheese Sauce from “Oh She Glows Every Day” by Angela Liddon, p.250
© Courtesy of Ashley McLaughlin, Unimedica Verlag
  • 77 kcal
  • Water 70%
  • 57Macronutrient carbohydrates 56.75%/15Macronutrient proteins 14.99%/28Macronutrient fats 28.27% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 0.67 g
  • Ω-3 (ALA) 1.2 g
This decadent, silky, and pourable “cheese” sauce with potatoes and carrots is kid-friendly and it can be used in a wide variety of dishes.
Greek Kale Salad with Chickpeas and Olives
30minPreparation Time
easy
Ø 3.3 of 3 ratings.
Greek Kale Salad from the cookbook “Minimalist Baker's Everyday Cooking” by Dana Shultz, p. 96
© Courtesy of Dana Shultz, Unimedica Verlag
  • 250 kcal
  • Water 80%
  • 48Macronutrient carbohydrates 48.1%/18Macronutrient proteins 18.33%/34Macronutrient fats 33.57% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 4.1 g
  • Ω-3 (ALA) 0.26 g
This Greek kale salad with chickpeas and olives is served with a delicious herb dressing and works well either as a light main dish or a tasty side.
Cashew Soba Noodle Salad with Cashew Ginger Dressing
30minPreparation Time
easy
Ø 3.5 of 2 ratings.

Although this recipe is vegan, it is not particularly healthy as it contains either too much oil or salt, or other ingredients in amounts that could be harmful to our health if consumed regularly over a longer period of time.

The amount of fat in this recipe is shown to the right (last number after the second slash), and the amount of salt is listed at the bottom of the first table. Click on the individual entries in the third table to read more about the essential fatty acids.
Cashew Soba Noodle Salad from the cookbook “Minimalist Baker’s Everyday Cooking,” p. 145
© Courtesy of Dana Shultz, Unimedica Verlag
  • 536 kcal
  • Water 66%
  • 60Macronutrient carbohydrates 59.77%/17Macronutrient proteins 17.36%/23Macronutrient fats 22.87% 

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 5.1 g
  • Ω-3 (ALA) 0.27 g
This tropical, high-protein cashew soba noodle salad with edamame, mango, cilantro, and cashew ginger dressing is quick and easy to prepare.