Recipes, vegan recipes

Vegan nutrition recipes – healthy, tasty and enzyme-rich vegan salad DEAVITA

Vegan nutrition recipes healthy-vegan-salad-DEAVITA

Millions of people around the world are already practicing vegan diet. Avoiding animal products such as meat, milk and eggs is not a new topic, but a mega trend. Today we are going to show you a recipe for a vegan salad that is not only incredibly delicious and looks beautiful with all its colors, but also contains all the vitamins and minerals that are valuable for the body.

For a particularly positive effect from this salad, it is recommended to follow some basic rules for the preparation. Drinking water 15-20 minutes before a meal and at least 2 hours afterwards is very important for a healthy vegan diet. Start your lunch or dinner with salad and then eat the other dishes. This is important so that the stomach can get the enzymes it needs to digest other foods from vegetables and juices. Each bite must be chewed at least 30 times before swallowing your food. So it is pre-digested and processed better in the intestine.

Vegan nutrition recipes -healthy-salad-vegetables

Alkaline diet – which foods are healthy for humans?

For a really healthy salad, the vegetables must first be soaked in cold water for at least an hour. This allows the water to strip away all of the harmful nitrates and chemicals that are used to process the plant. This time for nuts in all vegan recipes is 9-12 hours or more.

Vegan Diet – Tips and Recipes

Vegan nutrition recipes healthy salad dressing

And here is the vegan diet recipe, how you can prepare this healthy and delicious vegan salad:

1. Kitchen appliances and tools

A large salad bowl, grater, mixer, or food processor

2. Products required

For the salad

3 types of lettuce of your choice or a ready-made salad mix

fresh sprouts – at least 5 cm long

Rocket – a third of the package

1 chicory

1 zucchini

1 cucumber

1/4 fresh beetroot

1 carrot

1/3 bunch of parsley

1/10 head white cabbage

10 pieces of Brussels sprouts

1 stalk of celery

1 red pepper

1 pink tomato

25 ml. Apple cider vinegar

For the dressing:

1 avocado

2 spring onions

25 ml. Himalayan salt brine 26%

1 lemon

15 g almonds or cashews (soaked in water)

Vegan nutrition is healthy and delicious

Vegan nutrition recipes healthy-salad-prepare

It should be noted that no oil is used in the salad, which is very important if you are on a detox. In this case, it would be better to prepare the dressing without avocado and nuts, as they contain fats that could prevent the detox process. If the organism has to get used to solid food again or if you just want to eat a delicious salad, then these ingredients are part of it.

Peel and core the avocado, chop the spring onion and put all the products in the blender. Mix until you have a green, not too thick, but also not too watery mixture. If the puree is too thick, add a little lemon juice or water.

In a large salad bowl add the finely chopped lettuce, the chicory cut into thin strips, rocket and sprouts. Cut the Brussels sprouts into fine strips on a cutting board. (Tip: use a sharp knife, which would make the salad a lot easier to prepare.) Add Brussels sprouts to the bowl.

White cabbage-cut-vegan-salad-ride by

Cut the white cabbage on a clean cutting board into fine strips of 1-2 mm each, sprinkle with very little Himalayan salt and crush. This way the cabbage juice will come out and mix with the other flavors. This gives the salad a rich and pleasant taste.

Halve the zucchini and cucumber and use the potato peeler to cut them into thin, 1-2 mm thick strips. Chop the red peppers and celery and add to the salad. Dice the tomato without losing any of its precious juice. For a sweet taste, finely chopped sun-dried tomatoes but without adding the oil. Grate the beetroot and carrot on top.

After you have already put all the ingredients in the bowl, pour the apple cider vinegar over the salad evenly. Use lemon and / or homemade vinegar as a dressing. Mix well so that all juices and flavors mix well. Then pour the dressing over and mix again. Finally sprinkle with finely chopped parsley and serve.

We at guarantee that this vegan salad is amazingly delicious. Every guest will be impressed by their taste.

How to make a brine 26%


Take a small bottle, for example, 300 ml. Fill it with water and add 15-20 grams of Himalayan salt to the water.

Take a small bottle, no matter the size, let’s say 300 ml. Fill it with water and pour 15-20 g of Himalayan salt or uniodinated sea salt inside. The bottom of the bottle should be covered with 1 cm of salt. Mix and leave aside for 10-12 hours. After the salt has completely dissolved, add a little more and let sit again for 10-12 hours. This process is repeated until the water is saturated with salt and no salt crystals remain on the bottom. Then you will get a 26% saturated crystalline salt solution. We recommend that you use brine instead of pure salt. This way you will eat less salt, which is usually harmful, which slows down the cleansing and detoxification of the body.