Vegan Diet: Vegan Diet For Fit And Healthy Life by Juliana Sprint

Vegan Diet For Fit And Healthy Life

Vegan diet: vegan diet for fit and healthy life


The most steadfast of carnivores will buckle at the mouthwatering goodness of these vegan-friendly patties. Created using vegetables, nuts or grains, this collection of vegan burger recipes will go a long way towards satisfying your craving for the classic comfort food. 

Proving that vegan recipes don’t have to be dull and monotonous, this collection of recipes highlights the diversity of options that you can enjoy as a strict vegan. All recipes are easy to make, using simple ingredients you can easily find in your favorite shops

The twenty first century has given us many things; amazing technology and communication means, the global village, an information society, the ability to fly from opposite sides of the world to meet up with family and friends, shared resources and languages and a better understanding of different cultures. In fact, many cultures are shared across nations and the fusion that results means we can share those things that define us with others who come to enjoy the same things we enjoy – even if for different reasons. One of such things is Vegan Food and the corresponding Vegan Recipes.

Do not wait longer to discover YOUR KEY to a new and better life.

Genre: COOKING / General

Secondary Genre: HEALTH & FITNESS / General

Language: English

Keywords: Vegan Diet, vegetarian diet, vegan recipes, detox, weight loss, ketogenic diet, low carb recipes

Word Count: 6034

Sales info:

Recently we ran a promo and were able to make 1500 sales during the promotion period. Though all sales were free downloads but it signifies that the topic has potential and is capable of making money. Paid downloads vary between 40 to 60 per month.



Minimum estimate - 30 Paid Downloads * $3.00 * 70% = $63 per month

Maximum but not limited to - 60 Paid Downloads * $3.00 * 70% = $126 per month

Annual Earnings per book - Minimum Estimate - $63 * 12 = $756 per year.

Annual Earnings per book - Max but not limited to Estimate - $126 * 12 = $1512 per year.


Please Note - This is just one book. I have over 1000+ books in my arsenal. If one book can do this much imagine how much even 10 books could do for you. Just stay committed with our business model and I assure you that we all will make money!! Lot of it!!

Sample text:


A caramel and pineapple-topped pudding with a hot creamy custard poured over top could be a lifesaver when it comes to needing a delicious dessert!  This is warming and filling and would combine well with a lighter main course!  Add some toasted coconut flakes if you like, for a bit of crunch.  

Serves: 6

Prep Time: 10 minutes

Cooking Time: 30 minutes


4 Tbsp. vegan butter
4 Tbsp. dark brown sugar
1 large can (16oz) of pineapple rings in juice (not syrup)
10 glace cherries
300g self raising flour
1 cup caster sugar
1 ½ tsp baking powder
½ cup of pineapple juice from the tin
½ cup of olive oil or rapeseed oil
¾ cup of rice, soya or almond milk
1 Tbsp. vanilla extract

Coconut Custard

1 x 13.5oz full fat coconut milk
1/3 cup of caster sugar
1/3 cup cornstarch
1 Tbsp. vanilla extract


Mix the vegan butter with the dark brown sugar and spread in to the bottom of a soufflé dish, or deep casserole dish (that has been greased).  Place the pineapple rings all over the bottom of the dish and fill the holes with the glace cherries.  Cut the cherries in half if need be to distribute evenly.  

Beat together the flour, caster sugar, baking powder, pineapple juice, milk, and oil until you have a smooth batter. Spread over the top of the pineapple and cherries and place in a preheated oven at 180°C/350°F/gas 4 for 30-35 minutes.  When risen and lightly colored, remove from the oven and leave to cool a little.  

In a small sauce, heat the coconut milk and vanilla extract.  Reserve 3 Tbsp. of the milk to mix with the cornstarch to make a thick paste.

Book translation status:

The book is available for translation into any language except those listed below:

Translation in progress. Translated by Solange Paquete
Already translated. Translated by Antoni Branchina

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