Varied vegan diet
Healthy nutrition is a balm for body and soul. So is cooking yourself with fresh ingredients.
You don’t need to study science to eat a vegan diet. Simple rules can be followed. For example, you should take time when shopping and pay attention to freshness. To stay healthy, include a variety of vegetables, fruits, and salads. You may also consider legumes, nuts, seeds, whole grains, and soy in your diet. Also, take a vitamin B supplement. Drink enough water and tea.
Vegan nutrition has a preventive effect on specific diseases. Eating healthy helps prevent obesity, high blood pressure, diabetes, heart disease, and cancer.
Vegans consume less unhealthy saturated fats and more dietary fibre and phytochemicals. Lowering LDL cholesterol in the blood can help you live longer.
The body does not lack any nutrients in a healthy, balanced vegan diet. Proteins are essential but are not only found in meat. A vegan diet with pulses, nuts and whole grains is a good source of protein. A vegan diet is particularly well supplied with folic acid and vitamin C.
Tofu with green vegetables and Insalata di Pomodoro
Insalata di Pomodori made quickly:
This recipe suits all types of tomatoes.
Rinse tomatoes in vinegar water, wash them on a kitchen towel and dry well. Cut them and put them in an aluminium bowl. Sprinkle with ground sea salt. Add a lot of finely chopped fresh basil, chives, parsley (fresh or dried), and ground mixed pepper. Drizzle extra virgin olive oil sparingly over the top, depending on the quantity. Mix everything well and leave it covered in a cool place.
Wash a few dates and grapes and dry well on a kitchen towel.
Cut a slice of organic tofu into cubes. Toss in the olive oil. Put on parchment paper and season to your liking. It is similar to pizza pasta seasoning and pepperoncini flakes.
Prepare and cut organic broccoli. Put the broccoli in boiling water with salt, bay leaves, and pepperoncini for a few minutes. Wait to cook until soft. Remove from the water with a sieve spoon and place briefly on a kitchen towel. Put a few drops of linseed or olive oil in a fireproof glass dish. Spread the broccoli roses and sprinkle a handful of seed mixture (Rapunzel) on top. Again, drizzle with olive oil and place in a preheated oven at 200° for 15 minutes.
Add the peas to the broccoli water while it is still hot and bring to a boil briefly. When the peas are firm to the bite, drain the water. Add a little olive oil to the pan. Toss the peas in it and keep warm.
Fry the tofu cubes well in a frying pan and arrange the vegetable tofu plate with tomato salad, dates and grapes.