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Diet and Health
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Showing 71-80 of 199 items.
Cashew Soba Noodle Salad with Cashew Ginger Dressing
30min
Preparation 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%
  • 60
    Macronutrient carbohydrates 59.77%
    /17
    Macronutrient proteins 17.36%
    /23
    Macronutrient 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) 4.5 g
  • Ω-3 (ALA) 0.14 g
This tropical, high-protein cashew soba noodle salad with edamame, mango, cilantro, and cashew ginger dressing is quick and easy to prepare.
Sweet Potato Sage Raviolis with Sautéed Walnuts and Sage
110min
Preparation Time
 160min
Time required incl. waiting, preparation and cooking time
medium
Ø 4.0 of 2 ratings.
Sweet Potato Sage Raviolis from “Minimalist Baker’s Everday Baking” by Dana Schultz, p. 196
© Courtesy of Dana Shultz, Unimedica Verlag
  • 395 kcal
  • Water 50%
  • 72
    Macronutrient carbohydrates 72.1%
    /13
    Macronutrient proteins 12.6%
    /15
    Macronutrient fats 15.31%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 4.6 g
  • Ω-3 (ALA) 0.98 g
Homemade sweet potato sage raviolis with sautéed walnuts and sage take a bit of time and effort to prepare, but the taste factor is definitely worth it.
Red Peppers Stuffed with Buckwheat, Tofu and Olives
30min
Preparation Time
 60min
Time required incl. waiting, preparation and cooking time
easy
Ø 4.0 of 2 ratings.
Red peppers stuffed with buckwheat, tofu and olives from “Vegan Bible”, p. 73
© Courtesy of Grub Street, Grub Street
  • 237 kcal
  • Water 72%
  • 65
    Macronutrient carbohydrates 64.96%
    /18
    Macronutrient proteins 18.37%
    /17
    Macronutrient fats 16.67%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 2.0 g
  • Ω-3 (ALA) 0.25 g
Red Peppers Stuffed with Buckwheat, Tofu and Olives is an easy-to-prepare recipe that works well as either a side or main dish.
Herb and Caper Dumplings with Carrot Puree and Wine Sauce
60min
Preparation Time
 80min
Time required incl. waiting, preparation and cooking time
difficult
Ø 4.0 of 3 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.
Herb and Caper Dumplings with Carrot Puree (Kräuter-Kapernklösschen mit Mohrrübenpüree) from the cookbook “Vegan Genial” by Josita Hartanto, p. 83
© Courtesy of Sebastian Happe Sinémus, Neun Zehn Verlag
  • 591 kcal
  • Water 79%
  • 61
    Macronutrient carbohydrates 61.09%
    /18
    Macronutrient proteins 18.06%
    /21
    Macronutrient fats 20.85%
     

    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) 0.75 g
This recipe for herb and caper dumplings with carrot puree and white wine sauce is somewhat labor-intensive, but the results are well worth the effort.
Sweet Potato Satay with Spicy Peanut Sauce
60min
Preparation Time
difficult
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.
Sweet Potato Satay (Süßkartoffel-Saté) from the cookbook “Vegan Genial” by Josita Hartanto, p. 109
© Courtesy of Sebastian Happe Sinémus, Neun Zehn Verlag
  • 714 kcal
  • Water 63%
  • 76
    Macronutrient carbohydrates 75.8%
    /08
    Macronutrient proteins 8.47%
    /16
    Macronutrient fats 15.74%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 4.5 g
  • Ω-3 (ALA) 0.16 g
The sweet and spicy peanut sauce pairs nicely with the sweet potato satay. Cilantro rice is the perfect accompaniment to this Asian delicacy.
Chilled Kohlrabi Soup with Mint and Lime
15min
Preparation Time
 10h
Time required incl. waiting, preparation and cooking time
easy
Ø 4.5 of 2 ratings.
Chilled Kohlrabi Soup with Mint and Lime (Geeistes Kohlrabisüppchen mit Limette und Minze) from the cookbook “Vegan Genial” by Josita Hartanto, p. 33
© Courtesy of Sebastian Happe Sinémus, Neun Zehn Verlag
  • 236 kcal
  • Water 80%
  • 42
    Macronutrient carbohydrates 41.68%
    /15
    Macronutrient proteins 14.85%
    /43
    Macronutrient fats 43.48%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 2.6 g
  • Ω-3 (ALA) 0.09 g
Lime and mint give this raw kohlrabi soup a light, fresh taste while cashews and kohlrabi provide for a creamy consistency.
Asian Pear and Avocado Salad
15min
Preparation Time
easy
Ø 3.5 of 2 ratings.
Asian Pear and Avocado Salad from the cookbook “Everyday Raw Detox,” by Matthew Kenney, p. 118
© Courtesy of Adrian Mueller, Narayana Verlag GmbH / Unimedica Verlag
  • 297 kcal
  • Water 75%
  • 41
    Macronutrient carbohydrates 40.93%
    /08
    Macronutrient proteins 7.95%
    /51
    Macronutrient fats 51.12%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 6.2 g
  • Ω-3 (ALA) 0.17 g
Adding ginger, sesame oil, and lemon to this salad with crisp Asian pear and creamy avocado brings a fresh taste and a little bit of Asia to the table.
Shaved Celery Root Linguini, Mushrooms, Pumpkin Seeds, Sage
20min
Preparation Time
 40min
Time required incl. waiting, preparation and cooking time
easy
Ø 3.8 of 4 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.
Shaved Celery Root Linguini, Mushrooms, Truffle Pumpkin Seeds, and Sage from “Everyday Raw Detox”
© Courtesy of Adrian Müller, Narayana Verlag GmbH / Unimedica Verlag
  • 365 kcal
  • Water 78%
  • 39
    Macronutrient carbohydrates 39.23%
    /25
    Macronutrient proteins 24.92%
    /36
    Macronutrient fats 35.84%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 8.5 g
  • Ω-3 (ALA) 0.07 g
Truffle pumpkin seeds, mushrooms, and sage give this celery root linguini an Italian flair. It is a nice alternative to traditional pasta dishes.
Black Fall Quinoa with Radicchio, Fennel, and Mushrooms
30min
Preparation Time
 50min
Time required incl. waiting, preparation and cooking time
easy
Ø 4.5 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.
Black Quinoa with Radicchio, Fennel, and Cremini Mushrooms from “Everyday Raw Detox,” p. 142
© Courtesy of Adrian Mueller, Narayana Verlag GmbH / Unimedica Verlag
  • 324 kcal
  • Water 87%
  • 58
    Macronutrient carbohydrates 57.59%
    /16
    Macronutrient proteins 16.4%
    /26
    Macronutrient fats 26.01%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 3.7 g
  • Ω-3 (ALA) 0.17 g
With its sharp, bitter, and intense flavor, radicchio doesn’t only complement fennel and mushrooms, it also provides many valuable nutrients — as does quinoa.
Wheat Berry, Baby Kale, Grape, and Orange Salad
30min
Preparation Time
 110min
Time required incl. waiting, preparation and cooking time
medium
Ø 4.0 of 2 ratings.
Wheat Berry, Baby Kale, Grape, and Orange Salad from “Straight from the Earth,” by Goodman, p. 63
© Courtesy of 2014 Sara Remington, Unimedica Verlag
  • 493 kcal
  • Water 74%
  • 60
    Macronutrient carbohydrates 59.7%
    /09
    Macronutrient proteins 9.45%
    /31
    Macronutrient fats 30.85%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 7.3 g
  • Ω-3 (ALA) 1.4 g
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.