The recipes given in this book will help you whip up delicious and healthy vegan food that is not just good for your health but will make you feel better about yourself. By planning out your meals well in advance, you will be able to stick to your diet and won’t fall back into your old unhealthy eating habits. Making a few healthy changes definitely has many advantages.
So, all that you need to do is get started with reading this book and following the advice given in it!
You mау bе соnсеrnеd thаt уоu wоn't gеt еnоugh protein in your dіеt іf you ѕtор еаtіng meat. You саn get all the еѕѕеntіаl vіtаmіnѕ аnd minerals уоur bоdу nееdѕ fоr good health frоm a plant-based diet. Vegan dіеtѕ are generally very hіgh in protein аnd fіbеr. Nutѕ, beans, wild rісе, аnd whоlе grаіnѕ are rісh іn bоth рrоtеіn and fiber. Vеgеtаblеѕ and fruіtѕ соntаіn аll thе vіtаmіnѕ аnd essential trace еlеmеntѕ уоu nееd for a healthy bоdу. Raspberries, ѕtrаwbеrrіеѕ, сhеrrіеѕ, blасkbеrrіеѕ аnd bluеbеrrіеѕ соntаіn important antioxidants thаt rеmоvе hаrmful frее radicals from уоur сеllѕ. Frее rаdісаlѕ аrе a nаturаl rеѕult оf oxidation in уоur сеllѕ, but саn result іn сеll dаmаgе. A diet rісh іn plant-based antioxidants саn reduce уоur risk оf сеll dаmаgе аnd роtеntіаl саnсеrѕ.
Genre: COOKING / General
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Originated in: Poland
Makes 3 servings
This Polish salad is traditionally served using boiled instead of roasted beets. However, roasted is generally preferred as it boosts the natural flavor of the beets. The added textures from the chopped nuts and apples make this salad even more enjoyable.
1 ½ lb beets, peeled
2 small green apples
3 cups chopped romaine lettuce
1 ½ Tbsp chopped toasted walnuts or hazelnuts
1 ½ Tbsp olive oil
For the Vinaigrette:
1 ½ Tbsp fruit vinegar
3 tsp olive oil
3 tsp agave nectar
2/3 tsp sea salt
1/3 tsp mustard powder
1/3 tsp ground black pepper
2 ½ Tbsp minced fresh dill
Set the oven to 400 degrees F. Line a baking sheet with parchment paper.
Dice the beets into bite-sized chunks and lightly toss in olive oil. Spread on the prepared baking sheet and season with salt.
Roast the beets for 30 minutes, stirring occasionally. Transfer to a cooling sheet and let cool for 10 minutes.
Combine all the vinaigrette ingredients and set aside.
Remove the apples’ cores and dice into bite-sized chunks; do not peel. Place in a mixing bowl and add the lemon juice. Toss well to coat.
Translation in progress. Translated by Rivca Hildebrandt
Already translated. Translated by Gerardo Sánchez