Copyright © 2020 by Nina Deyringer
www.naturalway.tips
1st edition, November 2020
ISBN: 9783752699739
Concept, Design, Photograpy: Nina Deyringer
Translation: Megan Ramp, Website: musafira.org, Email: meganLramp@gmail.com
Production and publishing: BoD - Books on Demand GmbH, Norderstedt, Germany
A culinary journey around the world with recipes from five continents.
The recipes in this book are varied
from 24 different countries from A to Z.
All recipes are whole-food, gluten-free, egg-free and lactose-free and
completely functional without the use of animal products.
They also do not contain any tofu, seitan, soy protein, etc.
The recipes can be prepared quickly and easily.
A delicious and versatile introduction to vegan cooking.
Three aspects have led me to create this book: ecology, ethics and health.
1. The production of meat and dairy products requires a high consumption of natural resources, far more than plant-based food.
Water consumption in particular is extensive , and official studies show:
The consumption of precious water for the production of 1 kg of beef is around 15,000 litres. 1 kg of pork has a water expenditure of about 6000 litres, 1 kg of chicken about 4000 litres and for the production of 1 kg of eggs, or even cheese, over 3000 litres are needed in each case. The production of 1 kg of vegetables in comparison is only 200 - 400 litres.1
CO2 emissions are also not inconsiderable: according to studies of an environmental balance sheet, the production of one kilogram of beef or cheese pollutes the climate as much as an average car driving around 250 kilometre.2
In many cases, whether for meat consumption or for the production of dairy products and eggs, animals are treated with antibiotics and hormones which often return to the environment.
2. Eye-opening documentaries, such as „Earthlings“, (2005) and „Live and Let Live“ (2013), give insights into the shocking abuses in animal husbandry, as well as the truth behind the mass production of meat, milk and eggs.
3. One often hears the opinion that living vegan is unhealthy.
However, recent studies show the opposite, including books like „China Study - The scientific justification for a vegan diet“ by professor of biochemistry Thomas M. Campbell (p.64/1) and „Peace Food“ by Dr. Rüdiger Dahlke (p.64/2).
It may surprise one to know that vegan nutrition protects against many diseases, provided that one eats a variety of nutrient rich food.
This includes a varied consumption of fruit, vegetables, pulses, healthy and natural cereals (as unprocessed and gluten-free as possible), fresh herbs and native oils.