Category: recipes

There’s no need to forget about Ayurveda when it comes to the Christmas dinner! To prove it, we have put together a tasty Christmas menu for you.

For autumn, we have created a comforting pasta dish with noodles made from emmer grain.
Emmer, an ancestor of wheat, is one of the oldest cereals, often referred to as the primordial grain.

Almond milk is a well-loved milk alternative on account of its pleasant taste and consistency. Almonds in their natural form are known for their abundance of protein, fiber, antioxidants, vitamins, minerals and trace elements.

‘Ayurvedic golden milk’ can be taken in-between meals. It has a wonderful taste and balances Doshas Vata and Pitta. This milk is also highly recommended as a nightcap.

The following recipe is an example of how to design a salad for both appearance and taste.
It allows for mixing in fortifying herbs such as dandelion, goutweed, stinging nettle, etc. If certain ingredients are not at hand, replace them with others of your choice. Let your creativity run wild with colors, shapes and flavors!

Ayurveda holds pomegranates in high esteem, because they preserve vitality and youthfulness. Due to their ingredients, they are especially recommended for people with a Pitta-predominant constitution and for addressing imbalanced Pitta Dosha.

During the Christmas season, we are always extra busy in Bad Ems, and this includes our kitchen: the cooking is even more dynamic and creative than usual.

As a small Christmas gift for you, we have put together an entire New Year’s Eve menu.

Home-made fresh cheese in tomato butter sauce

Paneer Makhani is a popular Punjabi dish with Paneer, a kind of fresh cheese you can easily. Like with most Indian dishes, the original recipe is too spicy for the Western palate.

Paneer (also: “Panir”) is a homemade fresh cheese, very tasty if prepared well. It is ideal when you want to eat something a little more substantial, yet still vegetarian. Ayurveda recommends Paneer for lunch only, not for dinner.

Time and again, Jochen Lotz, the head of our teaching kitchen, conjures up amazing dishes with sophisticated combinations that delight the palate in a whole new way. Especially for the readers of our newsletter, he has put together a colorful dish for the first cool days of October: a tasty vegetable recipe with a fresh Asian touch.
You and your palate will be surprised!

This late-summer recipe can be prepared with zucchini (courgettes) or small pumpkins.

Ingredients for 4 persons

Tomato sauce

• 8 tbsp. Ghee
• 1–2 tbsp. olive oil (optional)
• 1 pinch of asafoetida (optional)
• 1 bell pepper, diced
• 1 carrot, cut into slices
• 1 celery stalk, cut into slices
• ½ bunch of parsley, minced
• 2 tsp. dried basil
• 1 tsp. dried thyme
• 1.5 kg of ripe, diced tomatoes
• 120 ml of water
• 2 bay leaves
• 1 pinch of black pepper
• rock salt
• 1–2 tsp. of sugar (optional)

Zucchini boats

• 4–6 zucchini or small pumpkins, depending on size
• 3 cups tomato sauce (see above)
• 8 tbsp. ghee
• 1 pinch of asafoetida (optional)
• 1½ tsp. dried basil
• ¼ tsp. dried rosemary
• 2 tsp. of fresh, chopped parsley
• 1 carrot, grated
• 1 celery stalk or some fennel, finely chopped
• 1 cup of dried bread cubes
• 50 g of chopped walnuts
• rock salt
• black pepper
• 1 cup of diced mozzarella or feta cheese

Home-made tomato sauce is a delightful surprise for anyone who only knows tomato sauce from a bottle. The amount of sauce you get depends on how long it is cooked. You can take the pot from the heat when the sauce is becoming thick, but still liquid. Or let it simmer until it has become a thick tomato paste.

Preparation of the tomato sauce

Slowly heat the ghee with the asafoetida in a large saucepan on low heat. Add the bell pepper, carrot, celery and the herbs and sauté for five minutes. Add tomatoes, water, and bay leaves. Simmer gently with lid for about two hours. Stir occasionally. Finally, season with salt and pepper and cook for a few more minutes. If the sauce is too spicy, round it off with the sugar. If you like, add the olive oil over the finished sauce.

Preparation of the zucchini boats

Preheat the oven to 180 °C. Brush a casserole dish or a deep baking tray with ghee. Halve the zucchini lengthways and hollow out. The removed flesh can be added to the filling. Place the zucchini halves next to each other and bake in the oven for 15 minutes.
Heat the ghee in a pan and add asafoetida, basil and rosemary. Then add the parsley, the carrot and the celery or fennel. Cook over low heat and with frequent stirring until the vegetables are soft. Now add the bread cubes and walnuts to the vegetables and season with salt and pepper.
In the meantime, the pre-steamed zucchini have been taken from the oven, but keep the oven warm. Fill the mix of vegetables and bread cubes into the hollowed out zucchini. Spread the tomato sauce over it. Sprinkle with the cheese and bake for another 20 minutes.

Enjoy!

Recipe by Miriam Kasin Hospodar from “Heaven’s Banquet”
Foto: © Maharishi Ayurveda Products International, Inc.

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

Lassi in general is a refreshing, light drink that strengthens the digestive system. Mango Lassi in particular balances Pitta Dosha.

A salty Lassi helps keep Vata in balance while traveling – and at other times as well. It is easy to prepare and can be brought along in the car or on the train.
Ideally use fresh, home-made yoghurt from whole milk or organic yoghurt. Add some spices and a little salt.

Ayurveda recommends a satisfying yet light meal in the evening. The main point is that it should be digested before we go to bed. A freshly cooked, light vegetable soup is tasty, does not put a strain on the digestion and can be prepared quickly – in about 25 minutes.