Recipe: Ayurvedic Easter menu

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!

1. Ayurvedic Thai curry

Ingredients for 4 persons:

• 250 g colorful paprikas (sweet bell peppers)
• 200 g carrots
• 200 g zucchini
• 1 tbsp of ghee
• 200 ml coconut milk
• 1 tbsp coconut butter
• 1 lemongrass stalk
• 1-2 teaspoons of lemon juice
• 2 teaspoons of ginger juice
• 1 tbsp of agave syrup or maple syrup
• 1/2 teaspoon aniseed
• 1/4 teaspoon cardamom
• 1/4 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1 pinch of sweet paprika powder
• Salt and pepper

Preparation:

1. Wash the vegetables, remove the paprika cores, peel the paprikas and the carrots, cut into strips
2. Heat the Ghee in a pan or a wok
3. Add the spices: first the aniseed, then cardamom, turmeric, cinnamon, ground paprika
4. Add the vegetables, toss several times, fry for 1–2 min. on low heat
5. Add coconut milk, coconut butter, ginger juice, lemongrass (squeeze slightly to soften), and steam until the vegetables are cooked
6. Add lemon juice and ground lemon zest
7. Season with salt and pepper

2. Plum-and-mango chutney

Ingredients for 4 persons:

• 500 g plums
• 1 ripe mango
• 1 cup of orange or passion fruit juice
• palm sugar or Jaggery
• 2 teaspoons of grated fresh ginger
• 1/4 teaspoon Pippali (long pepper)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon star anise

Preparation:

1. Wash the fruits, core and quarter the plums, peel and slice the mango
2. Lightly caramelise the sugar
3. Add plums, turn several times in the pan
4. Add ginger, Pippali pepper, cinnamon and star anise, mix well, simmer on low heat
5. Add the juice, simmer gently, let thicken slightly
6. Fold in the mango slices; keep on a low flame for 1–2 min

3. Spring quinoa

Ingredients for 4 persons:

• 200g quinoa
• cup of corn
• 1 cup fresh pomegranate seedsli>
• 1/2 tablespoon ghee
• parsley
• olive oil
• 1/2 teaspoon Vata Churna or Curry
• rock salt

Preparation:

1. Heat the ghee in the pot, add the Vata Churna or Curry
2. Roast the corn a bit
3. Add quinoa, add water, salt and cook on low heat
4. Fold in the pomegranate seeds just before the end
5. When the quinoa is ready, fold in the chopped parsley, a little olive oil and, if necessary, a dash of lemon juice

4. Fruity Spring Dessert
Orange-Spelt Halva with tapioca sauce

Ingredients for 4 persons:

• 300-400 ml fresh orange juice
• Juice of 2–3 passion fruitsli>
• 3 oranges
• 2 pears
• 1 kiwi
• spelt semolina
• 2 teaspoons fresh ginger juice
• lemon zest
• rosewater
• saffron
• cardamom
• 1 cinnamon stick
• 2-3 star anise
• Sharkara (Ayurvedic ground cane sugar) or agave syrup
• coconut grating

Preparation of the tapioca sauce:

1. Soak 2 tbsp. tapioca in cold water for 15–20 minutes
2. Boil 150 ml of water with the star anise and the cinnamon stick for about 2 minutes
3. Add 200 ml of orange juice, 1 teaspoon of ginger juice and a little lemon zest, let simmer gently, stir in the tapioca
4. Simmer on low heat until the tapioca pearls become glassy. The consistence should be slightly liquid
5. Add a dash of rose water, season with Sharkara or agave syrup

Preparation of the spelt semolina:

1. Shortly boil the remaining orange and ginger juice with a pinch of cardamom and saffron
2. Sprinkle in the semolina while stirring constantly, add some sweetener and stir until it becomes thick
3. Spread the semolina on a plate, allow to cool slightly
4. Then form the halva into balls and sprinkle with grated coconut
5. For a dash of color, you can add other fruits, e.g. blanched pears and kiwi

Enjoy!

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Recipes and pictures: Jochen Lotz
© Maharishi Ayurveda Privatklinik Bad Ems

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