Kyra de Vreeze - Vegan: Recipes for a more delicious life
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- Book:Vegan: Recipes for a more delicious life
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She works with famous (inter)national food and lifestyle brands and blogs at kyraskitchen.com. Kyra takes you to a culinary wonderland where everything you make and eat is irresistibly tasty. Tara Stiles, author of Strala Yoga
Published in 2017 by Kosmos Uitgevers
Murdoch Books Australia | Murdoch Books UK |
83 Alexander Street, | Ormond House, 2627 Boswell Street, |
Crows Nest NSW 2065 | London WC1N 3JZ |
Phone: +61 (0)2 8425 0100 | Phone: +44 (0) 20 8785 5995 |
murdochbooks.com.au | murdochbooks.co.uk |
Design: Rosa Kuiper Design www.rosakuiper.com All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher. ISBN 978 1 76063 768 2 Australia ISBN 978 1 91163 211 5 UK ISBN 978 1 76087 039 3 eBook A cataloguing-in-publication entry is available from the catalogue of the National Library of Australia at nla.gov.au A catalogue record for this book is available from the British Library CONTENTS
When I learnt to cook, I took control. The choice was twofold for me: I didnt like the taste or texture of meat and I am somewhat of an idealist in nature. The idea that an animal had to die and I would then put it in my body, was unthinkable to me. I did not eat cheese or egg, not even as a vegetarian, so taking the step to fully plant-based foods was easy to do. I was 26. The main reason to go vegan was that I felt at my fittest when I ate a fully plant-based diet.
My irritable bowel problems were solved completely and I felt that my body was moving more supply and easily when I practised yoga. For years I ate vegan food only, until my body indicated that it needed something extra. I now have some biological raw milk yoghurt and ghee in addition to all the plant-based food. Why this change? I listen to my body and needs and do not live dogmatically. I am of the belief that everyone would benefit from a simple, unrefined and pure diet which is primarily composed of plants. This diet is not a hype, it is our nature.
Humans have always eaten like this. Some people to feel at their best will need to supplement this with a small amount of animal-based food. That is a personal choice.
Cooking plant-based foods is not something a lot of us have learnt at home. It is a cooking style which gives vegetables the leading role. These vegetables, together with full grains, nuts, beans, herbs and spices, ensure a full-value meal.This cooking style requires some knowledge, but primarily a lot of practical experience. It is a matter of doing it again and again and again. Chances are that you picked up this book because you are interested in cooking plant-based foods. Maybe you were raised as an omnivore like me and now you want to learn how to prepare a balanced vegan meal. Maybe you enjoy a piece of meat but want to eat plantbased foods during the week. Maybe you have physical complaints which require you to start eating pure and unrefined foods.
Maybe you have been eating vegan for years and you are looking for new recipes. Whatever the reason, and whatever experience you may have, vegan will give you inspiration and practical tips on how you can cook yummy plant-based foods with ease. The book contains breakfasts, lunches, snacks, dinners and desserts. Some recipes are ridiculously easy, others a bit more complicated. The easy ones are good for during the week, the time-consuming recipes are best for the weekend. Hence the book offers delicious options for any moment and anyone.
Have fun cooking! XOXO Kyra
Soaking This is not mentioned in the recipes, but it is best to soak the beans, nuts and grains for one night before you cook or process them. Put them in a bowl with lukewarm water in the evening, cover the bowl and let them soak. Drain the water the following day, rinse the beans, nuts or grains and put them in a pan or blender. Soaking has two important benefits. Firstly the soaking process shortens the cooking time. So your food will be on the table faster.
In addition, soaking has a health-promoting effect. The skin of each bean, nut or grain contains phytic acid. This substance slows down the absorption of minerals in your food. Soaking and then cooking, germinating or baking beans, nuts and grains, removes a great part of the phytic acid and makes your meal more nutritious. Measurements
1 handful of grains or nuts | about 25 gram |
1 teaspoon | about 4 gram |
1 tablespoon |
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