Colorful spring soup with red quinoa

In spring, when Kapha Dosha dominates, taking a soup in the evening helps boost Agni – the digestive fire – and thereby the entire metabolism, and avoids overburdening the stomach and intestine. A light vegetable soup is easy to digest and satisfies in a pleasant way.

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Ayurvedic milk with spices

Ayurvedic milk with spices, enjoyed before going to bed in the evening, is conducive to a deep, restful sleep and thus better restorative effects. It is relaxing and easily digestible because of the spices.

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Fried banana puris with mango chutney

During winter, Vata Dosha increases and we find we crave sweet and heavy food. This is quite natural, because an elevated Vata is best pacified by sweet, sour and salty. Here’s a scrumptious recipe that satisfies the craving without being too hard to digest, so you can in fact enjoy it all year ’round whenever your Vata Dosha is playing up.

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Saffron Marzipan

With these delicious marzipan sweets, you are sure to charm your guests’ palates and hearts. And, most importantly, they are a breeze to prepare. No cooking, no baking – just mix the ingredients, roll, coat with chocolate, and you’re done!

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Baked apple with cinnamon and honey

One small baked apple can give you a lot of warm, easily digestible energy to start your day. This healthy energy boost nourishes the heart and muscles, supports bodily functions and prevents constipation.

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Fruity Pumpkin Soup

This pumpkin soup is mild, delicious, and warming – and it simply fits well with autumn. In addition, it looks great with its sophisticated topping.
Depending on how thick you make it, this soup can be served as a main dish or as a starter.

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Late-summer Pasta dish

This late-summer pasta dish with a mint-like touch is a delight for all Dosha types. The many herbs and fresh vegetables are ideal to soothe Pitta and Kapha Dosha, and the olive oil helps to keep Vata Dosha in balance. But especially if your Pitta Dosha is too high, this dish is for you!

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Ayurvedic ideas for summer salads

When the thermometer climbs above the 25 °C mark, Ayurveda speaks of Pitta time. Pitta represents heat and fire. To balance Pitta Dosha, we recommend cooling food. It’s best to favor sweet, astringent, and bitter flavors.

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Three cooling recipes for the summer

Ayurveda distinguishes between cold food and cooling food. When the summer shows its hot side, we tend to go for cold or even ice-cold food and drink. But according to Ayurveda, this is an overreaction with an unpleasant effect, because cold food severely reduces Agni, the digestive fire. Continue reading

Mashed potatoes with vegetable milk

Doesn’t everyone like mashed potatoes, nicely warm and soft? Except… that one always feels some discom- fort after eating them? Ayurveda tells us why: milk, combined with salty dishes, clumps in the stomach and is then difficult to digest. Continue reading

Making Ghee

Making your own Ghee is easy, but you need to give it some time and attention. The butter has to be boiled long and gently to release its subtle nutty aroma. The suggestion is to do this on the side, while you’re preparing a meal or doing chores, but close enough that you can monitor the process. Continue reading

Winterly vegetable soup

Although this winterly vegetable soup is low on carbohydrates, it is quite satiating and thus really helps you lose weight.

In this recipe, we have used fennel, but this can be replaced by white cabbage or kohlrabi, e.g. if you prefer a stronger taste. Continue reading

Back pain is the most common disease

Back pain is the most common disease and the second-most common reason for doctor visits in Germany. According to a survey by the Bertelsmann Foundation, around 20 percent of all insureds seek medical advice concerning back pain at least once a year. Continue reading

Fruity Pumpkin Soup

This pumpkin soup is mild, delicious, and warming – and it just fits well with autumn. In addition, it looks great with its sophisticated topping.
Depending on how thick you make it, this soup can be served as a main dish or as a starter.

Ingredients for 2 persons:

  • 300g pumpkin
  • 100g carrots
  • 50g parsnip
  • 1,5 L water
  • 2 tbsp ghee
  • 1/2 tsp. fresh ginger, grated
  • 2 tsp. chickpea flour
  • 1 pinch asafoetida
  • 2 pinch of curcuma
  • 1 bouillon cube (10g)
  • Juice of half a small orange
  • 1 pinch of pepper
  • 1 pinch of cane sugar
  • 1/2 tsp. of salt (to taste)
  • For the topping:
    Cream, pumpkin seed oil, fresh marjoram, flower petals

Fruity pumpkin soup


Peel and chop the pumpkin, carrots, and the sweet potatoes. Pumpkin (Hokkaido variety) gives a very refined taste when peeled.

  • Heat the Ghee in a saucepan
  • Add vegetables and stir
  • Add chickpea flour and stir
  • Pour in the water
  • Add spices (except the pepper)
  • bring to a boil
  • Cook over medium heat for 35 minutes
    (Until the soup has the desired thickness.)
  • Add the freshly pressed orange juice, the cane sugar, salt and pepper
  • Blend the soup
  • Fill in preheated plates or bowls, garnish with cream, pumpkin seed oil, marjoram, and flower petals and serve.

Kürbis, Orange

If you prefer a more liquid soup, reduce the amount of pumpkin to 250g. In general, you can also regulate the thickness by adjusting the cooking time.

Recipe and photos: Hans-Jürgen Metz and Monika Schwarz

© Maharishi Ayurveda Privatklinik Bad Ems
Download the recipe as a PDF file

Lemon and Honey Drink

If you have visited our Maharishi AyurVeda Health Centre in Bad Ems before, the doctor has given you many useful tips you can use at home. One of the simplest recipes is the lemon and honey drink, taken first thing in the morning on an empty stomach. Even if you want to have breakfast early, it’s best to wait for half an hour, to allow the drink to really unfold its beneficial effects.

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The five Subdoshas of Pitta

In this article, we will tell you a little about the five Subdoshas of Pitta, which have specific areas of influence, yet are relatively unknown among Ayurveda enthusiasts. Continue reading

Green tea – a very healthy pick-me-up

In Asia, green tea – tea from the unfermented leaves of the tea plant Camellia sinensis – has been popular for thousands of years, but it is also becoming more and more of a trend drink in Europe. In contrast to fermented black tea, it is one of the healthiest drinks, thanks to its special ingredients.

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Oats … an indigenous Superfood

We read a lot about superfoods, and sometimes is seems that the more exotic and remote the area from which they come, the greater the healing power attributed to them: berries from the Himalayas, grains from the Andes, seaweed from distant seas…
But do superfoods always have to come from far away? Surely not! For many generations, an extremely versatile and highly effective superfood has been growing in our own local fields: oats. Continue reading