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Asparagus with sauce hollandaise

Here is a light asparagus menu, inspired by traditional German recipes for this ‘white gold’ (including its green variety) and yet in harmony with Ayurvedic insights. Without eggs. We think you’ll enjoy preparing it! Read more

Ayurveda’s remarkable herbal medicine

“The essence of all things is the earth. The essence of the earth is water. The essence of water is plants. The essence of plants is man.”

— Chandogya Upanishad 1.1.2

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Quinoa Pilaf

Quinoa Pilaf

Quinoa is called the grain of the Incas – however, as it belongs to the goosefoot family of plants, it really has little in common with common grains such as wheat, spelt, or oats.
For example, it doesn’t contain gluten, and that is just one of the qualities contributing to quinoa’s rising popularity. In 2013, it was named Plant of the Year and in Germany, it’s now referred to as a ‘superfood’. Read more

Kenya beans in Kadhi sauce

Kenya beans in Kadhi sauce

Everyone in India knows and loves Kadhi sauce. Although people eat it regularly at home, it is rarely offered in restaurants.
Usually, the main ingredients of Kadhi sauce are yogurt and chickpea flour. Read more

Sambar – Dal Soup with vegetables

Sambar – dal soup

Sambar, a soup made from legumes, is one of the most popular dishes in South India. There are numerous recipes and it is served daily in different variations.
A restorative soup with plenty of vegetable protein for cold evenings. Read more

Marma Therapy – Healing by gentle touch

Marma Therapy

Marma therapy is a lesser-known Ayurvedic modality with several thousand years of tradition and application. It is applied at very specific vital points on the body, which are similar to acupressure points, but are touched much more gently. Read more