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Diet and Health
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Showing 1-10 of 459 items.
Erb Muesli with Rolled Oats
12min
Preparation Time
easy
Ø 5.0 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.
Erb muesli plus oat flakes with a ratio of omega6 to omega3 of 1:1! See ingredient tables.
© CC-by-sa 3.0, Marie Elisabeth Stobbe
  • 467 kcal
  • Water 76%
  • 79
    Macronutrient carbohydrates 79.41%
    /11
    Macronutrient proteins 10.75%
    /10
    Macronutrient fats 9.84%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 3.0 g
  • Ω-3 (ALA) 3.1 g
Erb Muesli with Rolled Oats is a vegan (lactose-free), raw muesli. It serves as an especially healthy breakfast and is a good “bread replacement.”
Cucumber Rolls with “Goat’s Cheese” and Mint Sauce
15min
Preparation Time
 25min
Time required incl. waiting, preparation and cooking time
medium
Ø 5.0 of 3 ratings.
Cucumber Rolls with “Goat’s Cheese” and Mint Sauce on a white plate.
© Courtesy of Adrian Mueller, Narayana Verlag GmbH / Unimedica Verlag
  • 403 kcal
  • Water 68%
  • 56
    Macronutrient carbohydrates 56.2%
    /09
    Macronutrient proteins 9.38%
    /34
    Macronutrient fats 34.42%
     

    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) 0.08 g
These Cucumber Rolls with “Goat’s Cheese” and Mint Sauce hold together surprisingly well. They are ideal as an appetizer or finger food.
Savory Pea Pancakes with Chili Pepper and Parsley
12min
Preparation Time
 20min
Time required incl. waiting, preparation and cooking time
medium
Ø 5.0 of 3 ratings.
Savory Pea Pancakes (Erbsenpfannkuchen) from the cookbook “Das vegane Kochbuch meiner Oma”
© Courtesy of Udo Einenkel, Berlin für "Das vegane Kochbuch meiner Oma", Südwest-Verlag München
  • 351 kcal
  • Water 78%
  • 68
    Macronutrient carbohydrates 68.02%
    /21
    Macronutrient proteins 21.37%
    /11
    Macronutrient fats 10.61%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 1.2 g
  • Ω-3 (ALA) 0.18 g
Sun-dried chili peppers and parsley give the savory pea pancakes a special flair. We recommend trying the pancakes with curry.
Potato dumplings vegan with spinach and mushrooms (pockets)
120min
Preparation Time
difficult
Ø 4.0 of 1 rating.
Potato Pockets (Maultaschen) from the cookbook “Das vegane Kochbuch meiner Oma” (My grandma’s vegan cookbook), p.46
© Courtesy of Udo Einenkel, Berlin für "Das vegane Kochbuch meiner Oma", Südwest-Verlag München
  • 350 kcal
  • Water 73%
  • 71
    Macronutrient carbohydrates 70.58%
    /12
    Macronutrient proteins 11.6%
    /18
    Macronutrient fats 17.82%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 3.2 g
  • Ω-3 (ALA) 0.34 g
These vegan potato dumplings (pockets) have a spinach and mushroom filling and are made with potatoes that have been cooked in advance.
Chicory Salad with Figs with blanched Celery and Avocados
15min
Preparation Time
easy
Ø 4.8 of 4 ratings.
Chicory Salad with Figs (Chicorée-Feigensalat) from the cookbook “Rohkost” (Raw food)
© Courtesy of Neun Zehn Verlag
  • 490 kcal
  • Water 85%
  • 47
    Macronutrient carbohydrates 46.5%
    /10
    Macronutrient proteins 9.69%
    /44
    Macronutrient fats 43.8%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 14 g
  • Ω-3 (ALA) 2.8 g
The combination of the slightly bitter chicory and sweet figs plus blanched celery and avocados give this salad an exquisite flavor.
Vegan Teriyaki Shish Kebabs with Sunflower Seeds and Leeks
30min
Preparation Time
 12h
Time required incl. waiting, preparation and cooking time
difficult
Ø 3.0 of 1 rating.

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.
Teriyaki Shish Kebabs (Teriyaki-Spiesse) from the cookbook “Rohkost” (Raw food)
© Courtesy of Neun Zehn Verlag
  • 705 kcal
  • Water 40%
  • 30
    Macronutrient carbohydrates 29.91%
    /23
    Macronutrient proteins 22.51%
    /48
    Macronutrient fats 47.57%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 24 g
  • Ω-3 (ALA) 0.11 g
These vegan teriyaki shish kebabs can be beautifully combined with a wide variety of vegetables. Good alternative to traditional shish kebabs.
Japanese Miso Soup with Zucchini and Carrots
20min
Preparation Time
 30min
Time required incl. waiting, preparation and cooking 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.
Japanese Miso Soup (Japanische Misosuppe) from the cookbook “Rohkost” (Raw food)
© Courtesy of Neun Zehn Verlag
  • 71 kcal
  • Water 95%
  • 68
    Macronutrient carbohydrates 67.64%
    /26
    Macronutrient proteins 25.74%
    /07
    Macronutrient fats 6.62%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 0.42 g
  • Ω-3 (ALA) 0.09 g
Miso soup is a traditional Japanese dish. Its unique flavor comes from the fermented soybean paste (miso) and here with with zucchini and carrots.
Pomegranate and Apple Tabouleh
15min
Preparation Time
 45min
Time required incl. waiting, preparation and cooking time
easy
Ø 4.0 of 1 rating.

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.
Recipe image: Pomegranate and Apple Tabouleh from the cookbook “Vegan Oriental,” p. 131.
© Courtesy of Neun Zehn Verlag
  • 199 kcal
  • Water 75%
  • 64
    Macronutrient carbohydrates 64.42%
    /07
    Macronutrient proteins 7.08%
    /29
    Macronutrient fats 28.5%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 1.9 g
  • Ω-3 (ALA) 0.09 g
Pomegranate and apple tabouleh (tabouli) is a hearty fruit salad that contains herbs and pine nuts and can be prepared raw.
Citrus salad with sumac dressing, barberries and pistachios
15min
Preparation Time
easy
Ø 4.5 of 2 ratings.
Recipe picture "Citrus salad with sumac dressing, barberries and pistachios" from the book: "Vegan Oriental", page 29
© Courtesy of Neun Zehn Verlag
  • 178 kcal
  • Water 80%
  • 62
    Macronutrient carbohydrates 62.45%
    /08
    Macronutrient proteins 8.29%
    /29
    Macronutrient fats 29.26%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 2.2 g
  • Ω-3 (ALA) 0.66 g
With its sour, tart note, the oriental spice sumac gives this citrus salad an exotic taste, which is complemented by pistachios and barberries.
Stuffed Eggplant with Nut and Pomegranate Filling
80min
Preparation Time
medium
Ø 3.0 of 1 rating.

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.
Stuffed Eggplant with Nut and Pomegranate Filling (Gefüllte Auberginen mit Nuss-Granatapfelfüllung) from Vegan Oriental (East Asian vegan cuisine), p. 37
© Courtesy of Neun Zehn Verlag
  • 957 kcal
  • Water 70%
  • 30
    Macronutrient carbohydrates 29.72%
    /15
    Macronutrient proteins 14.86%
    /55
    Macronutrient fats 55.41%
     

    The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).
  • Ω-6 (LA) 48 g
  • Ω-3 (ALA) 11 g
Stuffed Eggplant with Nut and Pomegranate Filling is a delicious and hearty Iranian dish.