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Ayurvedic recipes

Delicious delicacies and doing something for your health at the same time - the Ayurvedic healing art offers delicious recipes, which are at the same time a gourmet menu and well-being food. With these six recipes you pamper body and soul.

Smell, see, taste - in an ayurvedic meal, all senses eat. The sound of biting into a crusty bread nourishes body and mind no less than the aromatic flavor of a dish or its enticing scent.

A special role in the ayurvedic diet is played by the flavors, which are also called "rashas": bitter, pungent, tart, sweet, sour and salty. A balanced menu should contain them all, but not every dish is suitable for all people. What is important is a type-specific compilation of the "Rashas" to balance the life forces. Only then can the food have a positive effect on the immune system and digestion.

If you want to find out which type you belong to and how to adjust your diet, just take our test >>

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"Ayurvedic cuisine: The Parschlösschenküche" by Eckard Fischer (Umschau book publisher, around 30 euros)

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On the following pages we will introduce you to seven delicious ayurvedic recipes.

Pistachio semolina with Kumquat date ragout

Ingredients (for 4 servings)

40 g wheat semolina3 tablespoons pistachio nuts, finely chopped300 ml milk3 tablespoons raw cane sugar1 tablespoons butter200 ml orange juice1 / 2 small cinnamon stick1 Msp chilli powder1 Msp allspice, ground5 green cardamom pods8 dates12-16 Kumquats1 tsp cornstarch1 branch basil

That's how it's done

Boil the milk with a tablespoon of the sugar and the butter, stir in the semolina and half of the pistachios and let it swell. Lightly caramelise the remaining sugar with a little water and deglaze with orange juice. Add the cinnamon stick, chili, allspice and cardamom, bring to the boil and reduce by half.

Halve the dates, stone them. Halve and core the kumquats as well. Simmer the halved kumquats in the orange juice for three minutes, then add the dates. Finely cut the basil leaves and add. If necessary bind with some strength.

Place a piece of cling film on the work surface, brush with the cooled semolina and spread the remaining pistachios evenly. Top with another piece of foil and turn, peel off the bottom foil and turn the semolina into a roll.

Cool for 30 minutes, remove from the foil, cut diagonally and place on a plate with the ragout and a few slices of basil.

Tip: For Vata and Pitta well tolerated. Kapha only takes a small portion. Ayurveda Info: According to Ayurveda, a sweet dessert at the end of the meal strains the body, so desserts are served at the beginning.

Quince slices of mint rice

Ingredients (for 4 servings)

2 medium quinces2 tablespoons cane sugar500 ml quince juice1 / 2 cinnamon stick1 / 2 vanilla pod1 star anise 1/4 tsp saffron powder2 tbsp barberry dried1 tbsp tapioca flour50 g basmati rice4-5 sprigs mint2 tablespoon mint syrup50 g coconut powder1 tbsp acacia honey

That's how it's done

Peel and halve the quince. Remove the core housing with a ball cutter. Cut the quinces into slices. Caramelise lightly with a little water and deglaze with juice. Add cinnamon, vanilla, star anise, saffron, barberries and quince and bring everything to a boil. Mix the tapioca flour with a little water and stir in after three minutes. Allow to cool in the pot.

Wash the rice several times well. Pluck mint, set some leaves aside to serve, finely chop the remaining leaves. Boil 300 milliliters of water with syrup and coconut powder, add rice with half of the mint, cook over low heat for 30 minutes. Pour from the pot into a cool bowl. Once the rice has cooled, gently pull the honey and remaining leaves under the rice.

Arrange a nock on the plate with the ice cream scoop and garnish with the mint. Distribute the compote next to it.

Tip: Compatible with Pitta and Kapha, Vata should use a little more rice and less quince.

banana soup

Ingredients (for 4 servings)

5 ripe bananas3 garlic cloves2 tablespoons butterfat (ghee) 1/4 tsp cumin seed 1/4 tsp aniseed1 / 4 tsp black pepper, ground1 tbsp black mustard seeds1 small, spicy, green, chili pepper1 teaspoon coriander, ground1.25 l vegetable broth100 g coconut fiber juice of 1/2 lemon1 Zweig Dill That's it

Peel four or five bananas and cut them to size. Peel garlic and press flat with the back of the knife. Heat the fat in a pot and sauté spices, bananas, chili and garlic.

Fill with vegetable stock and bring to a boil. Now stir in the coconut powder and simmer for 45 minutes at low heat. Purée and season with lemons.

Place a piece of halved banana in each plate and gently pour in the soup. Decorate with a piece of dill twig.

Tip: The banana soup is well tolerated for Vata and Pitta, Kapha should eat them more and add a little more chili.

Chickpea salad

Ingredients (for 4 servings)

100 g chickpeas1 small carrot1 small parsley root1 small red pepper1 medium sized shallot3 tablespoons peanut oil1 / 4 teaspoons fennel seeds1 / 2 teaspoon coriander, ground1 / 4 tsp aniseed1 / 2 small cinnamon stick1 clove3 allspice kernels, whole2 juniper berries1 bay leaf1 small spicy green chilli100 ml apple juice 1/2 tsp turmeric1 tablespoon sultanas2 Tablespoons white balsamic vinegar1 tsp Ursalz1 tablespoons raw cane sugar1 teaspoon marjoram, freeze-dried1 twig thyme1 / 2 small cucumber1 medium apple1 tbsp sunflower seeds1 small Bunch of coriander green juice of 1 lemon

That's how it's done

Soak the chickpeas in plenty of water overnight. Clean carrot, parsley root and paprika and cut into various small pieces. Finely chop the shallot. Heat two tablespoons of the oil in a pot and lightly fry the following ingredients: fennel, anise, cinnamon, clove, allspice, juniper, bay leaf, shallot, chilli, paprika, carrot and parsley root.

Add 750 milliliters of water, add apple juice, turmeric, vinegar, salt and sugar and bring to a boil. Add the chickpeas, marjoram and thyme to the boiling liquid; Cook gently for two hours, then remove from heat and leave to cool (preferably overnight).

Peel the cucumber, halve lengthwise, remove seeds and cut into small cubes. Wash the apple and cut into small cubes. Heat the rest of the oil in the pan, lightly fry the sunflower seeds, cucumber and apple and salt a little.

Put the chickpeas in a bowl with little liquid from the pot. Add sunflower seeds, cucumber and apple. Roughly cut the coriander leaves with scissors and add. Mix everything and let it pass for another 30 minutes. Season with the juice of the lemon.

In a bowl of your choice, heap the salad nicely, decorate with a sprig of thyme.

Tip: The chickpea salad is highly recommended for Kapha and Pitta, Vata please use a little more salt.

Green tagliatelle with orange sauce and celery

Ingredients (for 4 servings)

500 g green tagliatelle2 l vegetable stock2 large oranges1 small red chilli3 tablespoons peanut oil1 / 2 tsp aniseed1 / 2 teaspoons fennel seeds2 tablespoons chickpea flour200 ml vegetable stock150 ml orange juice1 teaspoon coriander, ground60 g coconut powder4 sticks celery1 red pepper2 tablespoons peanut oil1 tsp original salt

That's how it's done

Peel and fillet the oranges. Core the chillies and cut into thin strips. Heat peanut oil in a small saucepan, fry anise, fennel and chili. Add the chickpea flour and stir into a roux. Add vegetable stock and orange juice, stir in coriander and coconut powder and bring to a boil. Put half of the orange fillets in the sauce.

Wash the celery and cut into small strips six centimeters long. Peel the peppers and cut into small cubes. Fry both vegetables in oil for about five minutes, season with salt. Cook the noodles bite-proof according to the instructions in the vegetable stock.

Put some sauce on a pasta dish and place the noodles on it. Add some more sauce and spread the vegetables on top. Garnish with the remaining orange fillets.

Tip: For Pitta and Kapha the tagliatelle are very compatible, Vata should use more oranges.

Glazed beetroot with fennel and apple on colorful couscous

Ingredients (for 4 servings)

For the couscous: 60 g couscous1 tablespoons butter1 teaspoon linseed1 / 2 tsp black mustard seeds1 / 4 teaspoon turmeric3 tbsp very small cubes of vegetables (carrot, red pepper, spring onion, zucchini) 1 1/2 teaspoon original salt

For the fennel and apple vegetables: 2 medium-sized fennel tubers (or 8 mini-fennel) 1 medium apple, sweet-sour juice of 1/2 lemon1 / 2 teaspoons raw cane sugar1 tbsp olive oil1 clove of garlic1 tsp brown mustard seeds1 / 4 teaspoons fennel seeds 1/4 teaspoon coriander, ground1 / 8 teaspoon cumin seeds1 / 4 tsp black pepper, ground 1 teaspoon vegetarian broth, granulated1 tbsp currants2 black olives, chopped

For beetroot: 4 medium beetroot1 onion1 tbsp yellow mustard seeds1 tsp aniseed1 teaspoon fennel seeds1 / 2 tsp caraway seeds2 bay leaves8 cloves5 juniper berries5 allspice grains1 tablespoons black peppercorns, whole 1/2 cinnamon stick1 tablespoons cardamom pods, green 50 ml red wine vinegar 2 tablespoons raw cane sugar 1 tablespoon ursal salt 1/2 tsp chili, coarsely ground1 tbsp Butter1 tbsp old red balsamic vinegar1 teaspoon soy sauceHow's it

Wash beetroot and cook with all ingredients except butter, balsamic and soy sauce, one hour in 1.5 liters of water. Remove from heat and let cool in broth (best over night). Remove beetroot from the broth, peel or peel the skin and cut into nice cubes. Melt the butter in a pan and turn the beets into it, season with balsamic and soy sauce. Let the liquid almost boil down. Add the lemon juice in 500 milliliters of water. Clean fennel, quarter or quarter, depending on size, and cook in lemon water for 15 minutes.

Mix mustard with sugar and a little fennel water. Peel apple and cut into small pins. Heat the oil in a pan, stir the crushed garlic clove and the other spices in it, then add the fennel and the vegetarian broth and fry for another two minutes. Add the mustard-sugar-water, add the currants and the apple and cook for a minute. Finally, sprinkle the olives over it.

Melt the butter in a small saucepan, add spices and vegetables and couscous, cover with 200 ml of salted water, bring to the boil and leave to simmer well for 20 minutes when the plate is off. Loosen with a fork before serving.

Press the cousous into a small mold (for example an espresso cup) and bake on a plate. Place a spoonful of beetroot and pull the sauce in a circle over the plate. Put the fennel vegetables in the circle.

Tip: For Vata and Kapha this dish is very well tolerated, Pitta please give some olive oil over the vegetables.

Tip : For perfect vegetable cubes, we recommend the Nicer Dicer or a vegetable slicer

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