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These Easy, Tasty And Delicious Ketogenic Vegan Recipes Would Help You Burn Fat. You want to get the best out of your kitchen by learning how to prepare over 100% low carb vegan ketogenic recipes. The recipes covered in this cookbook are not strict, not complex, and do not contain diet schemes that are weird. If you aim at losing weight, two things are very important..... 1. You need to reduce your level of cholesterol intake, and 2. You need to get rid of high blood pressure. On a dietary pattern of burning bad fats, of course you have to lower your cholesterol intake, so that you can totally get rid of high blood pressure. This cookbook contains vegan ketogenic recipes that are low in cholesterol, and low in carbs. While remaining faithful to your vegan ideology, these tasty, low carb and delicious vegan recipes will help you achieve your weight loss goals on a very faster pace. Reclaim your energy today! This cookbook includes 93 recipes for ketogenic vegans, including: 26 Sides, Snacks and Appetizers, 32 Breakfasts, 21 Lunch Recipes and 14 Dinner Recipes. You want to remain healthy and reduce the chances of cardiovascular diseases such as cancer, and other heart problems like type 2 diabetes. Today, wave goodbye to fatigue, body fat, and hunger! Very simple! Go ketogenic vegan Prepare, eat the recipes found in this cookbook, and leave no single animal hurt. Still waiting? Do have a rethink!
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We Choose Never To Go Vegan: Top 93 Healthy & Delicious Low Carb Plant-Based Meals for Keto Vegans.
Published by Raymond James, 2018.
While every precaution has been taken in the preparation of this book, the publisher assumes no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.
WE CHOOSE NEVER TO GO VEGAN: TOP 93 HEALTHY & DELICIOUS LOW CARB PLANT-BASED MEALS FOR KETO VEGANS.
First edition. January 1, 2018.
Copyright © 2018 Raymond James.
Written by Raymond James.
10 9 8 7 6 5 4 3 2 1
We Choose Never To Go Vegan
Top 93 Healthy & Delicious Low Carb
Plant-Based Meals for Keto Vegans
Copyright © 2018 Raymond James
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.
WHERE SHOULD I START FROM?
26 VEGAN KETOGENIC SIDES, SNACKS AND APPETISER RECIPES
Spicy Marinara Sauce with Tomato Puree
Czech Marinated Cheese
Spicy Chili Doritos
Spread & Kale Pate
Crumbly Almond Feta Cheese
Halloumi Grilled Salad
Ginger & Edamame Dip
Black Bean Dip with Lime Juice
Edamame Lo Mein
White Bean & Roasted Garlic Dip
Hummus with Veggies
Herb Pita Chips with Garlic
Spicy Energy Mix
Thai Peanut Curry Noodles
Basic Green Soup & Chard
Chickpeas with Spinach & Garlic
Roasted Garlic Hummus & Sauce
Quinoa Peanut Soup with Potatoes
Spiced Pecans with Rosemary
Spicy Tomato Sauce with Crispy Potatoes
Roasted Garlic Guacamole & Spices
Spicy Sochi Salsa
31 VEGAN KETOGENIC BREAKFAST RECIPES
Smoothie Packs with Apple
Mushroom Hash Potato and Asparagus
Smoothie with Berries
Black Bean Hash Corn & Sweet Potato
Cocoa-Date Oatmeal with Rolled Oats
Banana-Berry Smoothie with Tofu
Raspberry-Avocado Smoothie & Juice
Slow Cooker Chai Apple Butter with Spices
Maple Cinnamon Applesauce
Peach Freezer Jam & Lemon
Maple-Nut Granola & Rolled Oats
Green Tea & Lemon with Dried Fruit Compote
Chocolate Avocado Shake
Rocket Fuel Iced Blended Coffee
Scrambled Pesto Eggs
Baby Kale, Mozzarella, and Egg Bake
Candida and Savory Crepes
Spinach and Goat-Cheese Pie
Melted cheese with grilled avocado & hot sauce
Basil Pizza with Fresh Bell Pepper
Cinnamon Chocolate Breakfast Smoothie
Parsley & Spicy Grilled Eggplant, Red Pepper & Mint
Flaxseed Crispy Waffles
Overnight Oats & Seeds
Slow Cooker Spinach Artichoke
Hemp Heart porridge
Strawberry Matcha Chia Pudding
22 VEGAN KETOGENIC LUNCH RECIPES
Creamy Red Gazpacho
Spiced Chickpea Nuts with Majoram
Pureed Broccoli Soup
Edamame & Tarragon with Warm Quinoa Salad
Tortilla Soup with Tomatoes
Buffalo Potato Wedges & Cheese
Caesar Salad with Lemon
White Pizza Thin Crust
Creamy Curry Sauce with Keto Noodle Bowls
Broccoli pizza crust with Chia Seeds
Asian Zucchini Salad
Grain-free Classic Cream Mushroom Soup
Tahini Sauce with Falafel.
Roasted Creamy Red Pepper Soup
Bibimbap with Rice Vinegar
One Pot Zucchini Pasta
Portobello Harissa Mushroom Tacos
Butternut Squash Bisque
14 VEGAN KETOGENIC DINNER RECIPES
Zesty Wheat Berry-Black Bean Chili
Black Bean Croquettes with Fresh Salsa
Sweet Potato & Black Bean Chili for Two
Sweet Potato-Peanut Bisque
Indian Mango Dal
Roasted Pumpkin-Apple Soup
Spicy Sesame Noodles
Eggplant Pomodoro Pasta
Squash, Chickpea & Red Lentil Stew
Szechuan Tofu & Green Bean Stir-Fry
Cauliflower Stew with Indian-Spiced Eggplant
Whole Wheat Pizza Dough
Spicy Guacamole with Bean Burgers
Oven-Roasted Squash with Parsley & Garlic
About the Author
On a winter, precisely on Monday 9th December 2013, I and my wife, Daniela enrolled as students at the Gentle World Vegan Intentional Community in Hawaii for further inspirations and lessons toward vegan living, making sure we ate just the variety of fruits and vegetables. We became more creative with our cooking, trying new things which one could not have imagined. Think of any food, already we have another vegan-related version.
Prior to that time, we had never thought of going vegan. "We choose never to go vegan" were the words I whispered into Daniela's ears at my cousin's (Mike’s) birthday party in Texas about eight months earlier when different varieties were displayed in the categories of beef, poultries, pork and vegans.
But deep inside of me, I knew someday, I was going to have a change of diet and that would be just vegan simply because of some unique observations from vegans; smooth skins, body smartness in terms of weight and lots more.
We created enough time for frequent research into vegan cooking, as we practiced daily, we became professionals. Daniela got interested and took over the cooking. The journey of veganism had just begun; you could always inhale flavors of nourishing vegan meals from our kitchen. In two months after we had made a transition to vegan recipes, Mike came to inquire about our secret, and we disclosed all and had always shown interest in our books.
It would always be my pleasure to take you through the journey of preparing easy and delicious vegan recipes. In this book (We Choose Never to Go Vegan!) - you will come across recipes that would not only save you time but also make your cooking very easy and convenient for your daily events.
Here, your understanding of what is meant by "Vegan and Ketogenic Recipes" matters. And honestly, to maintain a good balance between time and right eating has not always been an easy task.
A lot of very busy people always love to go for healthy meals that require much time and attention but cannot create the time to prepare such because of their busy activities, they often go for take-outs and costly meals that are harmful and often wrong family option, of course, most symptoms you often encounter from unhealthy meals could be development of acne, restlessness, bloating and other sorts of meals that could contribute to health hazards. In this book, much emphasis is laid on vegan with natural ingredients that require lesser preparation times, yours is just to read carefully and follow the instructions as directed.
After a few days of using this book, your family and loved ones will have chosen some recipes as their favorites.
The Ingredients are available at reasonable costs and can be found in the nearest stores.
If you are considering a transition to becoming vegan, you will have to take baby steps. First, remove the animal from your diet one at a time. You can substitute what you eat most of the time with a vegan. You do not have to achieve this at once.
It is a gradual process. For instance, you can replace almond milk with whole milk. Most times if you eat plant-based food before anything else, then the healthy option is already your taste.
You will have to see it as an evolution, so you would not want to be too anxious, don't get caught up with rules; relax, learn the cooking in line with the ingredients and the instructions. Vegan is an evolving process of conscious eating, with time you will lose your taste for animal-based foods. It does not just happen overnight!
Be very private by not revealing what you are doing, focus on yourself, your environments, and food addictions. Avoid questions from others. Stock your kitchen with rich sources of proteins - beans, quinoa, hemp seeds and tofu, which are also known as staples. Include them with asparagus, broccoli, and cauliflower. And remember to always focus on vegetables and fruits.
You get more comfortable going vegan if you make use of the recommended vegan ingredients instead of shying away from them, and if there is a method you will like to try, please do. Don't be afraid of making mistakes, and even if you do, you will get more perfect and acquire new skills in your cooking.
Congratulations once again! Enjoy!
These breadsticks taste crispy! Combine with low-carb tortilla dough! Yummy!
Preparation time: 10 minutes
Cooking time: 20 minutes
Keto tortilla dough, 1 recipe
6 2/3 tablespoons almond flour
1/4 pound flaxseed, ground
2 tablespoons coconut flour
4 teaspoons whole psyllium husks
1/2 ounce chia seeds, ground
1 teaspoon salt
1 cup water
2 egg yolks, large
2/5 cup mixed seeds
1/4 ounce salt
1. While dough rest in the refrigerator for up to 20 minutes preheat the oven to about 350 deg. F.
2. Divide dough into quarters, divide each into 5 pieces, dip your fingers in a bowl of water, and then roll and press dough in order to form 10-inch long breadsticks.
3. Line up a baking sheet with a parchment paper, place dough on the baking sheet, brush with the egg yolks, sprinkle with the chia seeds, and salt.
4. Add to oven, bake 15 to 20 minutes or until crispy and browned.
Enjoy this recipe with guests. Tastes delicious
Preparation time: 10 minutes
Cooking time: 20 minutes
5 1/3 ounces chopped cherry tomatoes, washed, drained
1 medium fresh basil, washed, drained
2 garlic cloves
1/5 cup shallot or small white onion, diced
1/2 medium unsweetened tomato puree/paste
1/2 medium olive oil, extra-virgin
1/4 teaspoon salt or more to taste
1/2 teaspoon black pepper, freshly ground
1. Peel the garlic cloves and onion, add the remaining ingredients to a high powered blender or food processor, puree until smooth. Mash the garlic to make sure no large pieces are left.
2. For a more chunky texture, set some fresh basil and unsweetened tomatoes aside, dice, and then add to the pureed, smooth sauce.
3. Place in a container, store in the refrigerator for up to 1 week and you can make it fresher by pouring olive oil on top.
You will always want to try preparing this recipe! Yummy.
Preparation time: 10 minutes
Cooking time: No-Cook
1 1/8 pounds Camembert or Brie
1 cup onion, thinly sliced, divided
8 garlic cloves, peeled, crushed
1/2 teaspoon salt, or to taste
1/4 ounce paprika
1/4 ounce whole peppercorns
3 bay leaves
4/5 cup chili peppers, pickled
4 teaspoons fresh thyme, or dried
Extra virgin olive oil
Fido jar, cleaned, dried
1. Slice all pieces of camembert, spread the crushed garlic over half of the cheese, sprinkle salt, paprika.
2. Add the two-thirds of thinly-sliced onion, top with the remaining half cheese, place cheese in the cleaned and dried Fido jar, and then add whole peppercorns and bay leaves.
3. Minimize olive oil by arranging the cheese closely, you don't want to cover the cheese slices with too much olive oil. Cut cheese half-length so it could fit in the Fido jar.
4. Add the pickled chili peppers, fresh thyme, and the remaining one-third onion, add olive oil directly on top, make sure the cheese is well covered. For your next batch, you can re-use the extra virgin olive oil.
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