Jochen Lotz, head of our training kitchen, has created an Ayurvedic Easter menu for you. The dishes: Ayurvedic Thai curry · Plum-and-mango chutney · Spring quinoa For dessert: Orange/spelt Halva, Tapioca sauce
It tastes great, looks good and is easy to prepare! Read more
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.
You can vary this recipe endlessly by adapting it to the season and the vegetables you have available. Also try replacing parsley and lovage by other fresh herbs. Read more
Pies and sweet pastries are popular in western culture, so much so that it’s hard to imagine doing without them. But in Ayurvedic cuisine, baked foods are unknown – and with good reason: The baking process solidifies the structure of the molecular connections and therefore, the body needs more digestive power to disassemble the food. Read more
“Let food be your medicine and medicine be your food.”
Almonds belong to the most valued ingredients in Ayurveda. They have been an important part of the human diet since times immemorial. Read more
For a deep and restful sleep we suggest you try out our recipe for Ayurvedic spiced milk. Both calming and easily digestible, it brings you restorative slumbers.
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Since 1992 Europe's leading health centre for ayurvedic treatments.
