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Healing through Nutrition: The Essential Guide to 50 Plant-Based Nutritional Sources

  • Mã sản phẩm: 1641528133
  • (148 nhận xét)
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  • Publisher:Rockridge Press (March 24, 2020)
  • Language:English
  • Paperback:224 pages
  • ISBN-10:1641528133
  • ISBN-13:978-1641528139
  • Item Weight:1.15 pounds
  • Dimensions:7.5 x 0.61 x 9.25 inches
  • Best Sellers Rank:#243,270 in Books (See Top 100 in Books) #50 in Vegan Diets (Books) #794 in Healing #1,086 in Nutrition (Books)
  • Customer Reviews:4.4 out of 5 stars 148Reviews
1,055,000 vnđ
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Healing through Nutrition: The Essential Guide to 50 Plant-Based Nutritional Sources
Healing through Nutrition: The Essential Guide to 50 Plant-Based Nutritional Sources
1,055,000 vnđ
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From the Publisher

nutrition,vegan,nutrition books,food,plant based diet,health,vegan books,natural medicine,healthy
nutrition,vegan,nutrition books,food,plant based diet,health,vegan books,natural medicine,healthy
nutrition,vegan,nutrition books,food,plant based diet,health,vegan books,natural medicine,healthy

Sample Recipe: Carrot Parsnip Soup with Chives and Pumpkin Seeds

Serves 4 / Prep time: 20 minutes / Cook time: 30 minutes

Carrots and parsnips are high in nutrients and low in calories. They are rich sources of soluble and insoluble fiber, which help boost gut health and keep you feeling fuller longer. Topping this soup with pumpkin seeds increases satiating protein and healthy fat content!

1. Preheat the oven to 450°F. Line two baking sheets with parchment paper.

2. In a large bowl, toss together the carrots, parsnips, onion, garlic, and olive oil to coat the vegetables. Season well with salt and freshly ground black pepper. Transfer the vegetables to the prepared baking sheets and spread them into a single layer.

3. Roast for about 30 minutes, or until the vegetables are cooked through.

4. In a blender, working in batches, combine half the roasted vegetables with 2 cups of vegetable broth. Purée until smooth. Add water to thin, as needed. Repeat with the remaining vegetables and broth.

5. Mix the batches of blended soup, taste, and adjust the seasoning.

6. Serve each bowl topped with 2 tablespoons of pumpkin seeds and 1 tablespoon of chives.

Ingredients:

  • 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 1/2-inch pieces
  • 1 pound parsnips, peeled, halved lengthwise, and cut into 1/2-inch pieces
  • 1 yellow onion, roughly chopped
  • 3 garlic cloves, finely minced
  • 1/4 cup extra-virgin olive oil
  • 4 cups low-sodium vegetable broth, divided
  • 1/2 cup pumpkin seeds
  • 1/4 cup finely chopped fresh chives

 

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