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 11-20 of 48 items.
辣木西红柿与西番莲果和猕猴桃,准备服务在盘子上的玻璃
© Inke Weissenborn for diet-health

辣木西葫芦配百香果和猕猴桃

Ø 4.0 of 1 rating.
10分钟
Preparation Time
easy
营养丰富的成分,这款美味果味的辣木冰沙,西番莲果和奇异果,是一种营养丰富的清爽食品。  91.0%  83
Macronutrient carbohydrates 82.73%
/13
Macronutrient proteins 13.44%
/04
Macronutrient fats 3.83%
  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.

114 kcal

两个人的Erb-Muesli  - 无乳糖和无麸质(素食主义者,未加工)。大部分的ω-3-脂肪酸
© Ernst Erb for diet-health

Erb Muesli - 不含乳糖,不含麸质(素食主义者,生的,干净的)

Ø 5.0 of 6 ratings.
12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。


Erb-Muesli是一种纯素食(不含乳糖),生麦片。用种子代替谷物,它不含麸质,是一种很好的“面包替代品”。  79.4%  81
Macronutrient carbohydrates 81.32%
/10
Macronutrient proteins 9.56%
/09
Macronutrient fats 9.12%
  LA (2.3g) 1:1 (2.2g) 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) 2.35 g to essential alpha-linolenic acid (ALA) 2.21 g = 1.06:1.
Ratio Total omega-6 = 2.35 g to omega-3 fatty acids Total = 2.21 g = 1.06:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

367 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

西葫芦意大利面配大麻香蒜酱和杏仁巴马干酪,来自食谱“Be Faster,Go Vegan,”p。 119(德文版翻译)。
© Courtesy of Jörg Wilhelm, Narayana Verlag GmbH / Unimedica Verlag

西葫芦意大利面配大麻香蒜酱和杏仁巴马干酪

Ø 4.5 of 2 ratings.
15分钟
Preparation Time
easy
西葫芦意大利面配大麻香蒜酱和杏仁巴马干酪是一道美味的生菜,很容易准备,是面食的好选择。  50.8%  17
Macronutrient carbohydrates 16.59%
/27
Macronutrient proteins 26.53%
/57
Macronutrient fats 56.88%
  LA (53.9g) 4:1 (14.4g) 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) 53.9 g to essential alpha-linolenic acid (ALA) 14.41 g = 3.74:1.
Ratio Total omega-6 = 56.07 g to omega-3 fatty acids Total = 14.58 g = 3.85:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

1'362 kcal

来自烹饪书“The Oh She Glows Cookbook”的发光草莓 - 芒果鳄梨酱,p。 80
© Courtesy of Angela Liddon, Unimedica Verlag

与香菜和石灰的发光的草莓芒果鳄梨调味酱捣碎的鳄梨酱

Ø 4.0 of 1 rating.
20分钟
Preparation Time
easy
这款带有香菜和青柠汁的草莓 - 芒果鳄梨酱清爽,易于制作。搭配您最喜欢的玉米片或五香烤皮塔饼。  82.1%  60
Macronutrient carbohydrates 60.29%
/07
Macronutrient proteins 7.18%
/33
Macronutrient fats 32.53%
  LA (1.4g) 9:1 (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) 1.42 g to essential alpha-linolenic acid (ALA) 0.16 g = 8.68:1.
Ratio Total omega-6 = 1.43 g to omega-3 fatty acids Total = 0.16 g = 8.75:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

193 kcal

从Jen Hansard和Jadah Sellner的烹饪书“Simple Green Smoothies”中重新启动Kale,p。 122
© Courtesy of Lindsey Johnson, Narayana Verlag GmbH / Unimedica Verlag

用羽衣甘蓝,橘子和奇亚籽重新启动

Ø 4.5 of 2 ratings.
10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。


羽衣甘蓝为这款冰沙带来清新的绿色。与其他成分如橙子和正大种子一起,它的名字不负其名。尝试这种健康的重启!  88.4%  85
Macronutrient carbohydrates 85.39%
/10
Macronutrient proteins 9.73%
/05
Macronutrient fats 4.89%
  LA (0.4g) 1:3 (1.1g) 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) 0.43 g to essential alpha-linolenic acid (ALA) 1.08 g = 0.4:1.
Ratio Total omega-6 = 0.43 g to omega-3 fatty acids Total = 1.08 g = 0.4:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

202 kcal

来自Kristina Carrillo-Bucaram的“完全原料饮食”的完全原始的泰式泡菜,p。 209
© Courtesy of Kristina Carrillo-Bucaram, Narayana Verlag GmbH / Unimedica Verlag

完全原料泰式配奶油,果味芝麻酱

Ø 3.5 of 2 ratings.
25分钟
Preparation Time
easy
传统版本的垫泰国没有任何东西在这个完全Raw Pad泰国。芝麻酱和明亮的装饰为这道菜提供了完美的最后一抹。  85.6%  57
Macronutrient carbohydrates 56.99%
/18
Macronutrient proteins 18.24%
/25
Macronutrient fats 24.77%
  LA (7.5g) 27:1 (0.3g) 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) 7.5 g to essential alpha-linolenic acid (ALA) 0.28 g = 27:1.
Ratio Total omega-6 = 7.5 g to omega-3 fatty acids Total = 0.28 g = 27:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

379 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

食谱图片“Tabbouleh由石榴籽和苹果制成”,书中写着:“素食主义者东方”,第131页。
© Courtesy of Neun Zehn Verlag

石榴和苹果Tabouleh

Ø 4.0 of 1 rating.
15分钟
Preparation Time
   45分钟
Time required incl. waiting, preparation and cooking time
easy
石榴和苹果tabouleh(tabouli)是一种丰盛的水果沙拉,含有草药和松子,可以生吃。  75.4%  64
Macronutrient carbohydrates 64.42%
/07
Macronutrient proteins 7.08%
/29
Macronutrient fats 28.5%
  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.

199 kcal