Mateja's Vegan Kitchen 3.

The book contains 50 recipes, both cooked and raw, divided into sections:- soups,- main dishes,- breads, spreads, snacks,- desserts,- salads and drinks.Most of the recipes are gluten-free and quite a few are made from ancient grains: spelt, millet, quinoa, amaranth, and of course the ever-popular buckwheat. A whole chapter is dedicated to gluten-free food, explaining the difference between modern and ancient wheat, and why spelt is more digestible than wheat. The text also discusses the positive properties of fermented foods, which include not only sauerkraut but also miso, umeboshi paste, olives, and more. One chapter is dedicated to coconut, coconut fat, and dishes that contain it. There are several recipes from Sri Lankan cuisine, based on coconut, of course adapted for the Slovenian eater. It also talks about why we get more nutrients from foods if we soak them and what role algae play in this. Finally, there is a chapter on food combinations, detailing what to combine with grains, legumes, fruits, and other foods. All of this is explained from the perspective of digestion and the enzymes that are released in our bodies with certain foods.Softcover, 16 x 23 cm, 168 pages.