Perfekt für die anstehende Pitta-Jahreszeit und die heißen Sommertage!
Manchmal hat man noch etwas Reis vom Vortag übrig, weiß nicht so genau, was man damit anstellen soll. Meine Lieblingsverwertung ist dabei dieses Rezept für Kokos-Chia-Milchreis. Ich bereite das Gericht meistens mit braunem Reis zu, es lassen sich Beeren und Früchte dazu kombinieren und kann den Milchreis gut kalt essen, zum Frühstück oder als Dessert.
In der heißen Jahreszeit funktioniert unsere Verdauung tatsächlich weniger gut als im Winter – daher sind leichte Gericht, die Pitta reduzieren, jetzt genau richtig. Kokosnuss hilft die Verdauung zu beruhigen, gleichzeitig fühlen wir uns erfrischt und gesättigt. Reis ist leicht verdaulich und reduziert Gasbildung im Darm. Mit einem leckeren Topping aus Beeren, die zum größten Teil entgiftend auf unsere Leber wirken, sind hier der Kreativität keine Grenzen gesetzt – um ein erfrischendes, süßes und dabei gesundes Gericht zu zaubern!
1 Tasse gekochten Reis vom Vortag
3 EL Chiasamen
1 Prise Salz
1 Prise Zimt
Etwas Pflanzenmilch, bevorzugt Kokos, Soja oder Mandel
2 EL Kokosflocken
1 TL Kakaonibs
1 TL Mandelplättchen
Beeren oder Früchte deiner Wahl – Himbeeren und Mango passt besonders gut!🙂
Bringe den Reis mit der Pflanzenmilch in einem kleinen Topf zum Köcheln, schau einfach mal das der Reis mit der Milch leicht bedeckt ist, da er in dieser Variante ja schon gekocht sein sollte. Lass den Reis auf kleiner Flamme etwa 5 Minuten und unter ständigem Rühren mit der Pflanzenmilch aufquellen.
Gebe die Chiasamen, Salz, Zimt und das Mark der Vanilleschote hinzu. Wenn die Flüssigkeit fast vollständig aufgesogen ist, kannst du den Herd ausmachen und die Masse noch auf der Resthitze nachquellen lassen.
Wenn die Masse abgekühlt ist, in zwei Gläschen oder Schälchen umfüllen und mit dem gewünschten Topping belegen. Dazu zunächst den Reis mit den Kokosflocken bedecken. Anschließend die Beeren oder die Mango auf die Kokosschicht setzen, mit Mandelplättchen, Kakaonibs bestreuen. Gleich genießen – oder über Nacht noch im Kühlschrank ziehen lassen, schmeckt beides toll!
According to Ayurveda our life force energy and vitality come from Ojas, which is a Sanskrit term that can be translated as „essence of vitality.“ Ojas is what gives us energy, a glow, a healthy look. It is the energy that keeps our immune system running, which gives us strength, balance, and happiness.
Ojas will be created by your body through the proper and healthy digestion of food, it is linked to Prana which some Yogis might also hear about, and Tejas, which is the essence of fire. Prana is the essence of air and Ojas is the essence of water. Ojas is the seat of Prana -Tejas creates Ojas, Ojas is in charge of Prana, the vital force.
Qualities that every one of us would like to have in abundance, right? For many of us, our Ojas feels lower, and so we feel sad, weak, tired. We dream about what we all want to achieve and do but we are lacking the energy to step out there to live our Dharma.
Related to the Doshas, Kapha is normally very high in Ojas, while Vata is maybe lacking Ojas the most, easily. Signs of a balanced amount of Ojas are for example:
Glowing skin and eyes
A fit and healthy body constitution
A healthy amount of energy
Healthy and sharp senses
A strong immune system
Lack of pain or aches
A happy and positive mood and light mind
A creative, focused and clear mind
While the lack of Ojas is manifesting in many imbalances you might already know, like cold hands and feet, dry skin (Vata), a heavy body feeling or slow mind (Kapha), being sick often, combined with infections (Pitta), a lack of focus, depression and so on.
Ojas can be restored through our diet.
Food is a simple way to keep our body healthy and balanced – even when so many are doubting it first. The qualities of Ojas are also the qualities you can search in your food to maintain more of this life force energy. Sweet, heavy, smooth, cool and fresh – foods like Avocado, banana, dates, and almonds. (A win for every day!)
We should eat fresh, locally grown and seasonal fruit and vegetables. Not too much raw food, food that is helpful for our own constitution. Organic foods. Whole foods.
We should avoid alcohol, drugs, stimulants, refined sugar and flour, microwave food and processed foods, canned, frozen, fried foods.
Foods that are building Ojas are:
Whole grains (preferred gluten-free)
Sweet potatoes and Yams
Nuts (Almonds, Cashews, Walnuts)
Olive oil, sesame oil, and coconut oil
Ginger, turmeric, Ashwagandha, licorice, Amalaki
There are also some Ayurvedic recipes like Chyawanprash, which is a medical jam with herbs and fruits – Amla fruit, Ashwagandha root are some ingredients and are highly Ojas building.
Also, some tonic milk which you can drink daily can help you to build up Ojas, find my recipe here:
Grow The Glow Milk
1 cup of almond milk
10 almonds, soaked overnight
2 dates, soaked overnight
¼ tsp. cinnamon
¼ tsp. cardamom
¼ tsp. ginger
¼ tsp. turmeric
1 tsp. Agave juice or Maple syrup
Add a tsp. of coconut oil into a small pot and warm with the spices, roast them for 5 minutes on medium heat. Pour the milk and agave juice, add the dates and almond and warm up lightly. Put your warm milk in a blender and mix until everything is blended well. The mixture will be creamy and foamy. Pour in a mug and add a pinch of cinnamon or cocoa on top, enjoy!
Also a healthy lifestyle and Ayurvedic routine are helpful – it is all about the balance! A regular sleeping schedule, cleansing techniques, meditation and Yoga, movement, fresh air and self massages with herbal oils are a good foundation to build Ojas.
Ojas is what we all should put first on our New Year´s resolution list!
Have a wonderful transition from 2019 to 2020 and don´t miss to subscribe to my Blog:
Christmas is just around the corner and you may ask yourself what to prepare this year for you and your loved ones? I always disliked the feeling of being stuffed and sluggish after even the most vegan Christmas Dinner recipe variations. Ayurveda got some creative, delicious options we can prepare easily, without stress and hours at the kitchen. And, believe me – to impress your guests on another level!
Let´s just head directly into the recipes and happy kitchen time for all of you!
Walnut – Soup with Curry butter and Crispy Parsley Leafs
Walnuts are rich in healthy fat, which may aggravate Kapha. But the herbs and ingredients balance this inspiring and delicious soup evenly out. The alcohol leaves the dish while it is heated. If you don´t want to use it, take some more soy cream.
2 Cups of Walnuts
½ celery bulb
2 Cups of potatoes
2 Cups of carrots
2 garlic cloves
½ stalk porree (you will only need the white part)
600 ml vegetable stock
200 ml soy cream
200 ml white vine
2 tbsp. lemon juice
Salt and pepper
1 tbsp. maple syrup
½ tsp. Curry
1 hand full of Fresh parsley
1. Chop the walnuts and roast them under medium heat in a saucepan without any oil. Set a half cup aside.
2. Chop the onion, celery, potatoes, carrots in even pieces. Slice the porree thinly and mince the garlic.
3. Heat sesame oil in a big pot and start to fry the onions, the garlic until transculent. Add your veggies and roast on medium heat for about 5 minutes. Add vine, vegetable broth and walnuts and let all cook until soft.
4. Add soy sauce and simmer fort wo more minutes.
5. Blend the soup evenly in a blender or food processor and taste with salt, pepper and lemon juice.
6. In a small pan, start to heat sesame oil with maple syrup and add the curry powder and parsley leafs. Add the other walnuts and spread over the Walnut soup in a bowl.
Mashed Chickpea – Potatoes with Thyme Carrots and Hokkaido Patty Stars
Pacifies Vata and Kapha, the chickpeas bring in some light qualities into the earthy,mashed potatoes. Pitta peeps could make the patties in the oven without any oil to make it more digestible.
Mashed – Chickpea – Potatoes
1 cup chickpeas, soaked overnight with plenty of water and cooked soft – you can also use one can of already soft chickpeas
4 big potatoes or 6 smaller ones
1 tbsp. chickpea flour
2 tablespoons olive oil
½ tsp. turmeric
½ tsp. ginger, powder
plant milk (Soy or Almond)
1. Chop and peel the potatoes and bring water to boil in a medium large pot. Add the peeled and chopped parsnip and cook with potatoes until soft, with a pinch of salt.
2. Add chickpeas, chickpea flour, pepper and salt, turmeric and ginger and mash all evenly together.
3. Pour in one cup of water and mash until the whole mixture is getting creamy. Add now almond milk or soy milk, until you become a super creamy consistency and stirr well.
4. Add one teaspoon of sesame oil and start to warm up the potatoe mash.
5. Chop the parsley and serve sprinkled with parsely and fresh pepper.
Pacifies Vata, Pitta and Kapha – an easy to digest side dish with a whole amount of flavors!
1 kg small carrots
4 cloves of garlic
a bunch of fresh thyme or dried thyme
2 tablespoons maple syrup
1. Trim the leafy green stalks off the carrots, and peel them.
2. Heat some sesame oil in a large frying pan over medium heat. Crush the unpeeled garlic with the flat side of your knife and add your garlic to the pan. Change sides after one minute and be careful the garlic don´t get burned.
3. Add your thyme sprigs or dry thyme and pour your agave juice over. Add one cup of water.
4. Add the carrots, season with sea salt and black pepper, and let your carrots be covered evenly with thyme and your liquid.
5. Cover your pan, reduce the heat to medium-low and cook for 15 to 20 minutes until your carrots are soft.
6. Remove the cover, and let simmer for another 5 minutes, until the glaze has reduced. The carrots are going to be sticky and caramelized when they are done.
Hokkaido Patty Stars
½ Hokkaido pumpkin, chopped
1 potato, chopped
2 carrots, chopped
1 white onion, minced
1 cup cannelini beans, canned
1 cup oat flour
2 tbsp. ground flax seeds
2 tbsp. buckwheat flour
1 tsp. turmeric
½ tsp. coriander
½ tsp. paprika
Sesame oil for frying
Serving: Place a small amount of every dish on your plate, drizzle a bit thyme sesame oil and chopped parsley over the plate. A pinch of fresh black pepper is also pretty.
Start to boil the pumpkin with the potato and carrots in a medium sized pot, until soft. Set aside.
Heat oil in a pan and sauté the onion.
Mash your beans with a potatoe masher in a big bowl and add your pumpkin mix to it. Add all the other spices and dry ingredients and mix it evenly together. The misture should be sticky enough and not too wet. Use water or more oat flour if you aren´t sure.
Taste if more spices are needed. When the mixture isn´t that hot anymore, start to make thick and round patties. If you have a huge star cookie stencil, you can start making star patties, use the rest to make another patty at the end. If not, make round patties.
Fry the patties in a medium sized pan, and don´t use too much sesame oil at first. It don´t have to swim in oil, just fry them evenly brown from every side.
Lavender – Orange – Pudding
This raw vegan dessert comes along with some interesting flavors and the cashews are balancing the dry and aetherical qualities of lavender a bit to serve Vata, while dates and oranges are gifting Pitta and Kapha with an adventure for your taste buds!
2 peeled oranges
1 cup of cashews, soaked overnight
1 cup of dates, soaked overnight
1 tbsp. of agave juice
2 tablespoons melted coconut oil
1 teaspoon dried lavender flowers or a drop of lavender oil (natural one!)
1 pinch of organic, orange zest
Blend all the ingredients in your blender or food processor until the mixture is smooth.
Scoop into small, single serving bowls and place in your frigde overnight.
Decorate the pudding with orange zest, and more lavender flowers before serving. Serve at room temperature.
I am wishing you a beautiful, healing, loving Christmas time!
Tag me to your posts if you tried my recipes! And if you don´t want to miss out on any other delicious recipes, subscribe to my Blog! 😊
VedaWarrior is combining Ayurvedic wisdom with plant medicine and got some wonderful personalized CBD supplements for you!
As they are launching their new page, we teamed-up for a little contest and giveaway! Find here all the infos and follow up on Instagram!
Entries will close at Midnight on November 20, 2019. Winners will be announced Sunday Nov 24, 2019 We will be choosing one local NY participant & one nationwide participant (US residents only, we can’t ship out of country…yet!). 🌟Enter to WIN to following Giveaway Packages:🌟 NY PACKAGE: ▪️ 3-month supply of our Personalized Ayurvedic CBD Focus + Balance Supplement ▪️ Ayurvedic Nutrition Consultation w/Jasmin @fromayurvedawithlove ▪️ doTERRA Past Tense Roll-on & Balance Therapuetic Grade Essential oil blend from @lovemusicyoga US PACKAGE: ▪️ 3-month supply of our Personalized Ayurvedic CBD Focus + Balance Supplement ▪️ Muse 2 Meditation Headset @_HannahMatthews ▪️ 90-min Movement & Mindfulness Session with our in-house Certified Yoga Instructor Jen HOW TO ENTER:
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Follow & Tag our sponsors in your post: @vedawarrior @fromayurvedawithlove @lovemusicyoga @_HannahMatthews
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Please DM us with questions and happy Warrior-ing!
Here are my Top 9 vital substances to stay healthy during the cold season!
Vital substances are the key to a strong immune defense, besides balanced nutrition and lifestyle. Here are 9 key vital substances for the upcoming colder months.
1. Vitamin C
Vitamin C or ascorbic acid is essential for our immune system, if you are
lacking in Vitamin C intake, the risk to catch a cold is high. But even when
you already caught something – Vitamin C can have a positive impact and will
help to reduce the duration and severity!
You can find Vitamin C in fresh fruits and vegetables. Citrus fruits and black currants, Kiwi, Acerola, and Aronia are high in Vitamin C. Sweet bell pepper and cabbage as well.
2. Vitamin A
Vitamin A and carotenoids (which are built in our digestive system and
transform into Vitamin A) will keep your skin and mucous membrane healthy and
are so a natural defense system against germs. Vitamin A is also building cells
of your immune defense system.
You can find Vitamin A and carotenoids in colorful vegetables which are in season. Carrots, sweet bell pepper, broccoli and kale for example. Vitamin A needs also a bit of oil to unfold. Sesame oil and olive oil are perfect for the Winter season.
3. Vitamin D
Vitamin D or also cholecalciferol is one of the most important parts of our
immune defense system. Your body can build this incredible vitamin by itself
but needs sunshine for it!
You can find Vitamin D in Avocados, mushrooms like champignons, porcini, oyster mushrooms. Vegan butter is also enriched with Vitamin D. Spinach, kale and cauliflower have also Vitamin D amounts.
Zinc is a mineral that works on many metabolism functions in our body. He
is helping the immune system cells to defend our system. Also when you already
caught a cold, a proper amount of zinc will help you to get back on track more
You will find zinc in nuts, different kinds of wheat, brown rice. Buckwheat, corn, oats, and linseeds are zinc supplier!
5. Vitamin E
Vitamin E or tocopherol is THE defense system for our cells and is
destroying cell-destroying substances! It inhibits as well as inflammatory
You can find Vitamin E in plant-based oils and seeds and nuts!
6. Vitamin B
The Vitamin B group contains riboflavin (B2), pyridoxine (B6) and niacin
(B3). B vitamins are essential for our mucosa and are building a barrier
against bacteria and virus infections. Vitamin B 6 also supports the formation
of immune cells in our bodies.
You can find Vitamin B in many legumes and leafy greens, vegetables. The more colorful your food, the better for your immune system!
Iron deficiency leads to a decrease in immune cells! Also, our gut bacteria
need iron to survive and stay balanced!
You can find Iron in fennel, green vegetables, herbs, and legumes!
Selenium is a trace element and helps to destroy harmful radicals. Cells with
a supportive function to our immune system deficiency are also low when we
havenßt enough Selenium in our diet!
You can find Selenium in brazil nut kernels, legumes, mushrooms, and grains.
9. Probiotics and Prebiotics
The main part of our immune defense system is sitting – in our intestines!
Our intestinal flora grows billions of microorganisms and needs prebiotics to
feed those! Probiotics are helpful to keep the intestinal flora balanced and
Ayurveda has a history of more than 5,000 years, originated in the Indus Valley region of India. First, it was passed orally from family to family and generation to generation. Later it was recorded in the ancient Vedic books. The knowledge was spread along the silk road and influenced Chinese medicine.
Traditional Chinese Medicine or TCM is originated in China. As the origin of history got lost, written records are available from 2,000 years ago. Acupuncture points history can be followed way back to Stone Age.
As you can see – there must be some similarities between Ayurveda and the ancient way of TCM. Both systems are holistic for sure and see the human as a whole. Let´s have a closer look!
1.) Connections to the tongue
Ayurveda and TCM both use tongue diagnosis. In TCM the tongue is a map to our organs. In Ayurveda, we also use cracks, color, coat of the tongue to have a closer look at the imbalances of our patients. TCM also recommends to brush the tongue and avoid certain drinks or food before having a tongue diagnosis.
2.) The theory of elements
Here is another common thing – TCM is separating the body in 5 elements. Ayurvedic theory is separating the body into 5 elements as well. In Ayurveda, we call it Vata (Ether & Air), Pitta (Fire & Water), Kapha (Earth & Water). In TCM it is Wood, Fire, Earth, Metal, and Water.
And both systems have a similar way to find those elements in the human body. Here is a TCM description:
Solid structures such as bones, flesh, skin, tissue, and hair represent earth form.
Water forms saliva, urine, semen, blood, and sweat.
Fire forms hunger, thirst, and sleep.
Air takes care of breathing like expansion, contraction, and suppression.
Space takes care of physical attraction and fear.
3.) Pulse Diagnose
Both Ayurveda and TCM use Pulse diagnose to find imbalances.
Ayurveda describes the Doshas in our Pulses, while TCM describes 29 different Pulses in the human body. The goal is the same: to have a closer look at the individual and its imbalances to find a unique treatment.
4.) The causes of illness
In TCM the evils are external in origin but can penetrate deeply into the body, as they do in Ayurveda.
The Six Evils are:
In Ayurveda Dryness and Wind and everything that is aggravating Vata is the root of 60% of all illnesses. 30% are related to Pitta Dosha and just 10% can be found related to Kapha Dosha.
5.) Tastes and properties
TCM describes different tastes in herbs and nutrition as well. Sweet, Spicy, Bitter, Sour, Salty, Astringent and Bland. In Ayurveda, we describe Sweet, Sour, Salty, Pungent, Bitter and Astringent.
6.) Dietary and Nutritional guidelines
Just have a look at the common TCM guidelines for eating habits and what should be avoided:
General Eating Habits
Eat in a calm and relaxed atmosphere and do not rush your meal
Avoid intense interactions at mealtime, including television and reading
Chewing food thoroughly supports spleen qi
Don’t eat meals late at night
Avoid overconsumption and excessive fasting
Raw, cold food, and iced beverages
Oily, greasy, and fried foods
Refined sugar and limit overly sweet foods like fruit
Excessive alcohol intake
Excessive meat consumption
I am sure you can find here all the nutrition facts, you already read about Ayurvedic nutrition!
What do you think? What do you prefer? What do you practice? I would like to read some of your personal experiences in the comment section below!
If you don´t want to miss out on our next posts, subscribe here:
Let me tell you something about Korean food habits and Ayurvedic facts!
A travel blog about traveling Korea and exploring the similarities about TCM nutrition facts and Ayurvedic nutrition
I am back from my trip to Seoul and Jeju-Island and had a thriving September and time there! There was so much to explore – and one of my most favorite things is for sure – exploring food! Korean food got a delicious and unique taste, so very different from other Asian food combinations. But I also found some interesting things about Korean food and Ayurvedic nutrition facts – especially when it comes to the six tastes of Ayurveda.
Being vegan or vegetarian in Korea is possible, but sometimes challenging these days, as the Korean food is now mainly prepared with meat and fish compared to the traditional temple kitchen for example. It was even more, thriving to search and find those little vegan food spots, meeting other Korean vegans and make a difference as a vegan traveler.
Vegan in Seoul is easy!
Restaurants in Seoul often had one dish which is vegan, or vegetarian, so there it was kind of easy to find something. Some Kimbap restaurants which prepared fresh Kimbap rolls in front of your eyes, just made the rolls you would wish for. But what about the small and beautiful Island of Jeju-Do?
Vegan on Jeju-Do is adventurous
Jeju-Do is famous for sea animals, black pigs and even horse meat – when I was getting it right. So I guess many tourists are coming there for exactly those „specialties.“ But even on Jeju-do, there are small and thriving vegan food spots!
At first, it is simple at most temples to find temple food which is vegan and vegetarian. Here I can recommend to check their online pages, look for registration or opening times before you get there. Temple food with all it´s little traditional side dishes is about TCM components, which are perfectly fitting the six tastes of Ayurveda. After a meal like that, I was fulfilled, rejuvenated, not tired and sluggish, I had also no cravings at all.
The Loving Hut on Jeju-do
My favorite place on Jeju-Do was „The Loving Hut Jeju“ which is run by two amazing women. The chef is vegan for 23 years now and is saving stray dogs (and I also saw cats) from the Island. She said to me that she is doing it for the animals. Her food was like a homecoming. It was like coming home to your „Omma“ after a long and stressful week at work and so tasteful, delicious, that we went there twice in our short stay.
The menu there is changing with every season, which is form e even more Ayurvedically! Beautiful small, and comfortable place. I will come back for sure!
So if you are looking for a stay in Korea and you are vegan and vegetarian – prepare yourself with researches. If you haven´t any local and native speakers around, it could get challenging – but it is still possible!
Korean travel tips for you:
1. Be curious to try something new and try all the leaves to wrap your meals up and try all the side dishes! (So many Kimchi flavors! I loved it! )
2. Search the internet for vegan and vegetarian-friendly spots, you will find some but maybe you can´t sit down in every restaurant or place on your way. But the searching was always worth it!
3. Go and try temple food because those places were the most beautiful ones and the traditional Korean flavors are something you will mainly never taste in European restaurants or US places.
4. Not every dish is super spicy (I was warned that it is), also not every Kimchi was hot as hell – I was able to eat a balanced, on Ayurvedic tastes related, delicious diet there!
5. Most restaurants offer water for free and many are serving warm water or tea – this was amazing and also is an Ayurvedic principle for sure! As warm water is helping us to keep our digestive fire running and to digest properly.
6. I would also recommend trying as many dishes as possible. There is so much to explore in Korea!
So if you are planning to go there and feel a bit helpless, please feel free to mail me at any time. I can name some places for you and also have my brother there which can also help out with questions where to go and what to eat!
What do you think? Are you now in Wanderlust mode? Leave a comment in the section below and if you don´t want to miss the main principles of TCM nutrition and Ayurvedic nutrition next week, subscribe!
Peeps, I can´t believe it´s already September! We are
heading now straight into a new season and so this weekend I would like to
celebrate with you the September harvest month and transition into fall with
this delicious raw cake with plums and figs!
Yes. Raw cake. Raw cake is a passion of mine I can´t hide.
Once I tasted a raw cake I never had any cravings for normal cake again. But
raw cake got also some cooling qualities, because it must be served a bit cold
– so it is perfect for summer and the beginning of September! This cake is also
a win for Thanksgiving folks!
As we have so many plums now, I thought this is the perfect
way to start into the new month!
Also find my reccomendations today for a perfect September/Autumn diet! If you change your nutrition now a bit, you will have a smoothe transition into the cooler seasons! Promise. Find the post here:
Let´s get started to prepare that cake!
For the bottom you will need:
1 cup of almonds, soaked in water overnight
1 cup of Medjool dates, soaked overnight
4 tbsp. raw cacao powder
1 tsp. Turmeric powder
1 pinch of cardamom
1 pinch of himalayan pink salt
1 pinch ground nutmeg
For the Cheesecake you will need:
2 cups of Cashews, soaked in water overnight
1 very ripe and frozen banana
6 very ripe plums, chopped
4 tbsp. melted coconut oil
5 soft Medjool dates, soaked in water overnight
1 pinch of cinnamon
2 tbsp. maple syrup
1 teaspoon vanilla extract or fresh vanilla (1/2 teaspoon)
2 tbsp. fresh orange juice
½ cup of water fort he consistency, eventually more – but start with less!
For the topping you can use:
4 thinly sliced plums
1 hand full of chopped hazelnuts
1 big ripe fig, thinly sliced
I drizzled also a raw cacao chocolate spread on the cake
Soak all the necessary ingredients over night in
small bowls, covered and room temperature.
Drain the cashews and add them into your
highspeed blender. Add plums, the banana, maple syrup, water, orange juice ,
cinnamon and vanilla and dates and blend the mixture until it´s very smooth.
Eventually you will need more water. The consistency should be creamy and
sticky and not too liquid! Set aside.
Bring now the dates, almonds, vanilla, cacao,
turmeric, cardamom, nutmeg and salt into your blender or – food processor. Add
a little bit of water and pulse until you have a sticky mixture – it shouldn´t
become a paste, their should be little pieces of almonds be seen.
Press the crust now into a small springform and
make it even with a tablespoon. On top, our cheesecake filling! Also tab here
with a teaspoon evenly.
Place your cake in the freezer overnight. Before
you eat the cake, let it sit outside for 15 – 20 minutes and garnish with the
figs, plums and hazelnuts.
I hope you will also like this one! If you try out any of
our recipes, feel free to make a picture and tag us in your social media! We
also are happy about comments and love in the section below and for sure
subscribing to our blog to don´t miss any delicious recipes!
As you might recognized, since the last week of July the mornings and evenings are cooler, and since the beginning of August the days got shorter, sometimes the sun is glowing already golden in the evening hours. Vata season starts exactly around that time of the year and so we are heading into a new season – autumn is close!
Our body starts to get cravings for warm and grounding food by itself and instead of your leafy summer greens, you might think about a bowl of mashed poatoes for lunch instead. Your body is telling you that it is time for a shift and need carbs to build layers of fat in your body.
This change of your metabolism can cause dry skin, especially when your Dosha is Vata! Daily oil massages before bed will keep your skin nourished. I suggest sesame oil or another warm, nourishing oil. The vitality of your skin will fade in autumn and so your sensitive face skin needs extra love and attention!
Get yourself an
oil cleanser, fermented foam cleanser and a nourishing toner before you apply
lotion onto your skin. It will let your skin look healthy, glowing and not so
How does it come that your skin get dry now so quickly?
Your body protects
itself from heat loss and is reducing the blood flow – especially in your legs,
arms and skin. But with massages, oil and extra love you can support your skin
and body to don´t feel freezy and dried out.
Lifestyle & Nutrition tips for late summer and early fall
Start to wear layers of clothes and warm socks. Keep your body warm at night and if you experience cold feet, wear socks to avoid insomnia. To keep your circulation up, start your morning with dry brushing and a warm shower. Use a nourishing lotion or dry oil. And for sure…the biggest part – change your diet into a fall friendly one!
Your stomach gains now more blood and you will feel a natural cravings for
ingredients like garlic, potatos and with a smart nutrition change you can
prepare your body for flu season which starts around November.
Prefer now food and recipes with the following ingredients:
Sweet potatoes, potatoes, porridge and overnight oats
Beets, carrots and pumpkin
Garlic, ginger and onions, turmeric and salt
Lemons, apples, pears, grapes, plums
Avoid dry food and cold food like:
Cracker, Chips, Popcorn
And last but not least, support your body with herbs!
Chyvanprash can help your immune system to stay balanced
Ashwagandha is calming your mind
Amalaki to cool down your Pitta in late summer and feel more balanced
Licorice root – helps you to soothe dryness
I also love to start September with a week of Kitchari cleansing – I mostly eat a big bowl of Ayurvedic porridge for breakfast, Kitchari with warm sesame oil instead of Ghee for lunch and a small bowl of warm soup in the evening. I prefer here soups with vegetables like potatoes, squash and Miso soup! Kimchi Jigae is also something that works for me and my Vata clients as well!
Find here two of my recipes which are perfect for this season:
A warming and nourishing soup:
Start your day with this delicious and grounding porridge:
You can join my free and exclusive Facebook group end
of September if you want to detox, lose weight or just want to start a new
healthy way of eating and lifestyle! The group is limited to 10 peeps so that I
have enough time to take care of all your individual needs!
More infos coming soon,
when you read this, I am already traveling and this blog will be silence for two weeks! 🙂