Ethnic dishes from across the globe don't just add flavor to our daily meals, but they also add a wide variety of health benefits. Outside of the U.S., there are many global foods that are innately healthy as they are vegetable or legume based. Sure, things like Mexican food get a bad rap for being heavily fried and filled with fatty cheese and cream. However, Mexican food at its core is widely legume based and showcases lots of delicious and healthy fruit and vegetable such as tomatoes, avocado, jicama and yucca. Indian food uses a grand array of spices that are fantastic for healthy digestion, speeding up the metabolism and even fighting off disease. such spices are turmeric, cardamom and cinnamon. The list of beneficial and healthy world cuisine is virtually endless. Visiting the world with your fork can not only be fun, it can be both physically as well as mentally stimulating because variety really is the spice of life!
Full of fresh new flavors and exciting ethnic eats—all “veganized” for your enjoyment—The Healthy Voyager's Global Kitchen Cookbook features 150 of the best international recipes from more than 20 countries across the globe. Each chapter explores a new nation, where readers learn about the cuisine and customs of that region, as well as its most popular dishes and ingredients. The remainder of the chapter is then devoted to a delectable sampling of that country's most flavorful fare, from Greece's epic gyros and Russian Dzyad to hearty Colombian empanadas so good your abuela (grandma) would be proud.
Here's 2 recipes to try at home!
Caldo de Sancocho, Sabrozo! (Tasty vegetable and “chicken” soup)
Colombia 
Seasoning stock
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1/2 medium green pepper, chopped
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1/2 medium red pepper, chopped
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1/2 medium onion, chopped
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4 green onion, chopped
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1/2 teaspoon cumin
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2 cloves garlic, crushed
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1 cup water
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1/2 tablespoon Sazon Goya with azafran or Latin food seasoning mix of choice
Caldo
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6 to 8 vegan chicken filets
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3 ears fresh corn, each cut into 3 pieces
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1/2 cup seasoning stock
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2 vegan chicken bouillon cubes
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Salt and pepper, to taste
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2 green plantains, peeled and cut into 2 inch pieces
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12 cups of water
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6 medium white potatoes, peeled and cut in half
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2 cups yucca, cut into big pieces
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1/4 cup chopped fresh cilantro
To make the stock: Place all the ingredients in a food processor or blender and process to make a paste. Store in refrigerator until needed.
In a large pot, place the chicken, corn, stock, bouillon, salt and green plantain. Add the water and bring to a boil, then cover and reduce heat to medium and cook for about 30 to 35 minutes.
Add the potatoes, yucca and pepper and continue cooking for 30 more minutes or until the yucca and potatoes are tender. Stir in the cilantro and adjust seasoning with salt and pepper. Serve in large soup bowls, dividing the chicken and vegetables evenly. Serve with avocado slices on top, white rice or even some aji (recipe on page ?)!
Yields about 8 to 10 servings
Sukuma Wiki with Ugali (Greens, tomatoes and cornmeal)
Kenya, Congo 
Sukuma
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2 tablespoons olive oil
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1 medium white onion, chopped
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1 medium tomato, diced
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1 heaping cup kale or collard greens, chopped
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1/2 cup vegetable broth or water
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Salt, to taste
Ugali
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2 cups finely ground white cornmeal
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4 cups water
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Salt, to taste
To make the sukuma: Add oil to a medium pot over medium-high heat. Add the onions, stirring well to sauté. Add the tomato and sauté. Then add your greens and sauté for a short time. Add broth and the add salt to taste. Let the mixture simmer until the vegetables have reached a desired tenderness.
To make the ugali: Heat water to boiling in a saucepan. Slowly pour the corn flour and salt into boiling water. Avoid forming lumps. Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes. Cook for three or four minutes, continuing to stir as it thickens to reduce lumps. Form into a large ball, plate and top with a pat of vegan butter, if desired. Cover and keep warm.
Serve immediately with Sukama Wiki. To eat ugali: grab a small handful of ugali, shape it into a ball and make a dent in it, and use it to scoop up your vegetables and sauce.
Yields 2 servings
Explore a world of cuisines from the comfort of your own kitchen with The Healthy Voyager's Global Kitchen, a fun and deliciously diverse cookbook for anyone looking to add some tasty international inspiration to their dining table.
