Foundation Diet and Health
为您的健康生活创造美好的前景
为您的健康生活创造美好的前景
为您的健康生活创造美好的前景
为您的健康生活创造美好的前景

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Showing 1-10 of 48 items.
黄瓜卷与“山羊奶酪”和薄荷酱在白板上。
© Courtesy of Adrian Mueller, Narayana Verlag GmbH / Unimedica Verlag

黄瓜卷配“山羊奶酪”和薄荷酱

Ø 5.0 of 3 ratings.
15分钟
Preparation Time
   25分钟
Time required incl. waiting, preparation and cooking time
medium
这些带有“山羊奶酪”和薄荷酱的黄瓜卷非常好地结合在一起。它们是开胃菜或手指食物的理想选择。  67.9%  56
Macronutrient carbohydrates 56.2%
/09
Macronutrient proteins 9.38%
/34
Macronutrient fats 34.42%
  LA (2g) !:0 (0.1g) ALA

Omega-6与Omega-3脂肪酸的比例不应超过5:1。 链接到解释

Here, essential linolenic acid (LA) 2 g and almost no alpha-linolenic acid (ALA).

403 kcal

“辣椒”来自食谱“Raw Soul Food”,p。 71 Julia Lechner和Anton Teichmann
© Courtesy of Eugen Ulmer Verlag

未加工的辣椒用蘑菇和野生蒜

Ø 4.0 of 1 rating.
20分钟
Preparation Time
easy
这种辣椒配蘑菇和用野蒜调味的酱汁是一种原料配方,在口味方面绝不逊色于原配方。  77.8%  77
Macronutrient carbohydrates 76.56%
/13
Macronutrient proteins 13.22%
/10
Macronutrient fats 10.22%
  LA (4.7g) 8:1 (0.6g) ALA

Omega-6与Omega-3脂肪酸的比例不应超过5:1。 链接到解释

Here, essential linolenic acid (LA) 4.74 g to essential alpha-linolenic acid (ALA) 0.62 g = 7.62:1.
Ratio Total omega-6 = 4.74 g to omega-3 fatty acids Total = 0.62 g = 7.62:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

759 kcal

书中的食谱图片“ Chioggia甜菜生牛肉片配茴香果酱……”:“ Everyday Raw Express”,第51页
© Courtesy of Adrian Mueller, Narayana Verlag GmbH / Unimedica Verlag

Chioggia Beet Carpaccio与茴香和“山羊奶酪”

Ø 4.0 of 1 rating.
20分钟
Preparation Time
   40分钟
Time required incl. waiting, preparation and cooking time
easy

尽管这个食谱是素食主义者,但它不是特别健康,因为它含有过多的油或盐或大量的其他成分,如果长期定期食用,可能对我们的健康有害。


这款Chioggia Beet Carpaccio不仅美观,而且还是柑橘新鲜和奶油“奶酪”的绝佳组合。  64.2%  36
Macronutrient carbohydrates 36.38%
/12
Macronutrient proteins 12.18%
/51
Macronutrient fats 51.44%
  LA (4g) 24:1 (0.2g) ALA

Omega-6与Omega-3脂肪酸的比例不应超过5:1。 链接到解释

Here, essential linolenic acid (LA) 4.01 g to essential alpha-linolenic acid (ALA) 0.17 g = 24:1.
Ratio Total omega-6 = 4.01 g to omega-3 fatty acids Total = 0.17 g = 24:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

583 kcal

食谱图片“每日生排毒”中的“纳西鳄梨沙拉”,作者:Matthew Kenney,第118页
© Courtesy of Adrian Mueller, Narayana Verlag GmbH / Unimedica Verlag

亚洲梨和鳄梨沙拉

Ø 3.5 of 2 ratings.
15分钟
Preparation Time
easy
在这道沙拉中加入生姜,芝麻油和柠檬,加入清脆的亚洲梨和奶油鳄梨,为餐桌带来清新的味道和亚洲的一点点。  75.3%  41
Macronutrient carbohydrates 40.73%
/08
Macronutrient proteins 7.95%
/51
Macronutrient fats 51.32%
  LA (6.2g) 36:1 (0.2g) ALA

Omega-6与Omega-3脂肪酸的比例不应超过5:1。 链接到解释

Here, essential linolenic acid (LA) 6.24 g to essential alpha-linolenic acid (ALA) 0.17 g = 36:1.
Ratio Total omega-6 = 6.26 g to omega-3 fatty acids Total = 0.17 g = 36:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

296 kcal

菠萝黄瓜西班牙凉菜汤来自Kristina Carrillo-Bucaram的“完全原料饮食”,p。 149
© Courtesy of Kristina Carrillo-Bucaram, Narayana Verlag GmbH / Unimedica Verlag

与香菜的甜和辣菠萝黄瓜西班牙凉菜汤

Ø 4.5 of 2 ratings.
20分钟
Preparation Time
easy
这款甜香辣的菠萝黄瓜西班牙凉菜汤配香菜味道极佳,是一种清爽的低热量食品 - 适合炎热的夏日。  91.3%  89
Macronutrient carbohydrates 88.78%
/09
Macronutrient proteins 9.18%
/02
Macronutrient fats 2.04%
  LA : ALA

Omega-6与Omega-3脂肪酸的比例不应超过5:1。 链接到解释

Values are too small to be relevant.

224 kcal

Orange和Coriander来自Parvin Razavi的食谱“来自中东的素食食谱”,p。 145
© Courtesy of Arnold Pöschl, Grub Street

橙子和香菜用石灰和石榴种子

Ø 4.0 of 2 ratings.
15分钟
Preparation Time
easy
橙子和香菜配石灰和石榴种子是一种健康的摩洛哥配菜,将为您的膳食增添新鲜的水果味。  86.3%  89
Macronutrient carbohydrates 88.89%
/09
Macronutrient proteins 8.8%
/02
Macronutrient fats 2.3%
  LA : ALA

Omega-6与Omega-3脂肪酸的比例不应超过5:1。 链接到解释

Values are too small to be relevant.

62 kcal

来自“Fresh Vegan Kitchen”的生发芽沙拉,由D.&C。Bailey撰写,p。 78
© Courtesy of Pavilion Books Company Ltd, Pavilion Books Company Ltd

未加工的发芽的沙拉用红叶卷心菜和红色甜菜

Ø 5.0 of 1 rating.
15分钟
Preparation Time
easy

这个配方特别健康,因为它只含有未加工过的天然成分,这些成分是我们饮食需求的理想组合。


这种未加工的发芽沙拉配红甘蓝和红甜菜,清新爽口,营养丰富。它的味道很好,配有生饼干和涂抹酱。  81.4%  56
Macronutrient carbohydrates 56.38%
/13
Macronutrient proteins 12.84%
/31
Macronutrient fats 30.78%
  LA (11.1g) 4:1 (3g) ALA

Omega-6与Omega-3脂肪酸的比例不应超过5:1。 链接到解释

Here, essential linolenic acid (LA) 11.08 g to essential alpha-linolenic acid (ALA) 3.03 g = 3.65:1.
Ratio Total omega-6 = 11.08 g to omega-3 fatty acids Total = 3.03 g = 3.65:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

400 kcal

杏仁奶(Mandelmilch)来自食谱“Rohvegan”(Raw vegan),p。 148
© Courtesy of Compassion Media

生杏仁牛奶

Ø 4.0 of 3 ratings.
8分钟
Preparation Time
   4h
Time required incl. waiting, preparation and cooking time
easy
经典的,不加糖的生杏仁奶 - 有关使用剩余果肉的提示和其他类型坚果奶的建议。腰果通常不是生的。  84.6%  23
Macronutrient carbohydrates 23.26%
/23
Macronutrient proteins 22.83%
/54
Macronutrient fats 53.9%
  LA (8.8g) !:0 (0g) ALA

Omega-6与Omega-3脂肪酸的比例不应超过5:1。 链接到解释

Here, essential linolenic acid (LA) 8.81 g and almost no alpha-linolenic acid (ALA).

414 kcal

Tzatziki与大蒜芥末从食谱“Meine liebstenWildpflanzenrohköstlich”(我最喜欢的野生植物 - 生和美味),p。 83
© Courtesy of Maximilian Ludwig, Eugen Ulmer Verlag

Tzatziki与大蒜芥末

Ø 3.5 of 2 ratings.
15分钟
Preparation Time
   24h
Time required incl. waiting, preparation and cooking time
easy
Tzatziki with Garlic Mustard是传统配方的原始素食版。发酵的酸菜汁为这道菜提供了一定的风味。  70.0%  18
Macronutrient carbohydrates 18.07%
/16
Macronutrient proteins 15.51%
/66
Macronutrient fats 66.42%
  LA (9g) !:0 (0g) ALA

Omega-6与Omega-3脂肪酸的比例不应超过5:1。 链接到解释

Here, essential linolenic acid (LA) 8.96 g and almost no alpha-linolenic acid (ALA).

258 kcal

来自Josita Hartanto的烹饪书“Vegan Genial”的薄荷和酸橙冷冻大头菜汤,p。 33
© Courtesy of Sebastian Happe Sinémus, Neun Zehn Verlag

冷冻的大头菜汤用薄荷和石灰

Ø 4.5 of 2 ratings.
15分钟
Preparation Time
   10h
Time required incl. waiting, preparation and cooking time
easy
石灰和薄荷为这种生的大头菜汤提供清淡的口感,而腰果和大头菜则提供奶油般的稠度。  80.4%  42
Macronutrient carbohydrates 41.68%
/15
Macronutrient proteins 14.85%
/43
Macronutrient fats 43.48%
  LA (2.6g) !:0 (0.1g) ALA

Omega-6与Omega-3脂肪酸的比例不应超过5:1。 链接到解释

Here, essential linolenic acid (LA) 2.56 g and almost no alpha-linolenic acid (ALA).

236 kcal