Holistic Ayurvedic Inspired Christmas Menu

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!

Entree

Walnut – Soup with Curry butter and Crispy Parsley Leafs

Creamy, unique and impressive!

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.

Ingredients:

  • 2 Cups of Walnuts
  • ½ onion
  • 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

Curry butter:

  • Sesame oil
  • 1 tbsp. maple syrup
  • ½ tsp. Curry
  • 1 hand full of Fresh parsley

Instructions:

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.

One of my favorite Christmas recipes this year!

Main Menu

Mashed Chickpea – Potatoes with Thyme Carrots and Hokkaido Patty Stars

Delicious, simple and creative!

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.

Ingredients:

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 parsnip
  • 1 tbsp. chickpea flour
  • sea salt
  • 2 tablespoons olive oil
  • black pepper
  • ½ tsp. turmeric
  • ½ tsp. ginger, powder
  • chopped parsley
  • sesame oil
  • plant milk (Soy or Almond)
  • water

Instructions:

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.

Thyme Carrots

Pacifies Vata, Pitta and Kapha – an easy to digest side dish with a whole amount of flavors!

Ingredients:

  • 1 kg small carrots
  • sesame oil  
  • 4 cloves of garlic
  • a bunch of fresh thyme or dried thyme
  • 2 tablespoons maple syrup  

Instructions:

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

Ingredients:

  • 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

Instructions:

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.

  1. Start to boil the pumpkin with the potato and carrots in a medium sized pot, until soft. Set aside.
  2. Heat oil in a pan and sauté the onion.
  3. 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.
  4. 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.
  5. 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.
The patties can be in a beautiful shape with simply using a cooky stencil!

Dessert

Lavender – Orange – Pudding

Calming, grounding, and all the flavors! Mmmhhh….!

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!

Ingredients:

  • 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

Instructions:

  1. Blend all the ingredients in your blender or food processor until the mixture is smooth.
  2. Scoop into small, single serving bowls and place in your frigde overnight.
  3. 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! 😊

With warm hearted greetings,

Vata Pacifying Pumpkin Soup

A recipe for calming our Vata horses, warming up cold and rainy days, and happy colors to light up the dark time of the year!

While the days are getting colder and darker, I am craving warm and hearty food! Pumpkin soup is a classic fall dish and here you will find my Vata pacifying recipe for the season. I also add the adjustments for Pitta and Kapha as well down below! Have a beautiful Sunday, and enjoy my warming, comforting soup!

A classic Ayurvedic recipe for fall season! And soooo good!

Ingredients: 

1 Hokkaido Pumpkin 🎃, chopped

2 Potatoes, chopped 

2 Carrots, chopped 

1 red onion, chopped 

1 garlic clove, minced

1 tsp. ginger, minced

1 can of coconut cream

2 cups vegetable broth

1/2 tsp. Black pepper 

1 tsp. Salt 

1/2 tsp. Turmeric

1 tsp. Curry powder

1/2 tsp. Cumin

1/2 tsp. Coriander 

1/2 tsp. Paprika

1/2 tsp. Chilli

For topping: 

Fresh coriander or roasted pumpkin seeds

Sprinkled with roasted pumpkin seeds is even better!

Preparation: 

1. Start boiling the pumpkin pieces, potato pieces and carrots all together in slightly salted water. (Chop them all into even pieces and just use as much water that the veggies are covered.) When soft, set aside.

2. Chop onions, garlic, and ginger. Over medium heat, heat sesame oil in a large stock pot and add onions, garlic and ginger. Sautee for about 2 minutes, until onions become translucent. Add the spices and sautee for one more minute. Add pumpkin, vegetable stock and coconut cream, let simmer for 5 minutes. Set aside and let cool down. 

3. With a slotted spoon, add the mixture and blend carefully. Transfer blended soup back to your pot. Stir well when all your soup is back in your pot and start heat the soup slowly.

4. Serve warm and sprinkle pumpkin seeds or coriander! A little bit of fresh pepper is also nice! Enjoy! 🙂

Pitta: Leave chilli and garlic away, use sweet paprika and Asafoetida to replace.

Kapha: Leave potatoes and coconut cream away, just use vegetable broth instead.

Eating and cooking healthy doesn´t have to be expensive or complicated! Subscribe to my Blog to receive my delicious, plant-based vegan recipes just in time!

With Love,

from my heart to yours – Namaste.

Raw Plum Cheesecake Recipe

Happy first of September to all of you!

I know that you want that cake! 😘

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!

Fresh and creamy with a fruity touch! 😋

Ingredients:

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

Preparation:

  1. Soak all the necessary ingredients over night in small bowls, covered and room temperature.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Enjoy!

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!

From my heart to yours,

Namaste!

Ayurvedic Transition to Autumn

Preparing your body for autumn

Days are getting shorter, mornings and evenings getting colder…✨

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 pale.

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

Mushrooms

Garlic, ginger and onions, turmeric  and salt

Lemons, apples, pears, grapes, plums

Almonds, cashews

Avoid dry food and cold food like:

Walnuts, hazelnuts

Celery, parsley

Asparagus

Cracker, Chips, Popcorn

Granola, Muesli

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! 🙂

Have the best time,

From my heart to yours,

Namaste!

Ayurvedic Breakfast – cool down Pitta folks!

Unique, delicious and healthy – we teach you how to start your day powerful and satisfied! Tips, facts and recipes for the most important meal of the day!

Imagine you wake up and start your day like that….Right!?

According to Ayurveda, breakfast is the most important meal of the day. To activate your agni, your digestive fire, your body needs food. Without any breakfast, our body will respond quickly to stress, our blood sugar level is low, concentration won´t come easy and our metabolism need more time to “start.” We will be tired quickly and have binge eating habits for lunch or cravings for sugar and sweets.

The Ayurvedic way to start the day!

The important point is to eat right for your Mind-Body-Type, your Dosha. The needs of your body for your diet are very unique! Pitta Dosha is all about fire, and so you need grounding but cooling food to don´t overheat your agni, your digestive fire.

You will help your unique Body type to activate your agni, breaking down the nutrients, feel grounded but energized and more healthy. If you never tried this before, I highly recommend a few weeks of Ayurvedic breakfast – the effects are there after a few days. Promised!

Ayurvedic breakfast for Pitta

When you like smoothie bowls, plant based yogurt or raw fruits and veggies and you are mainly Pitta Dosha – congratulations! You have such an easy Dosha and can eat all the delicious food! (As mainly Vata I would love to eat my smoothie bowls more often….).

So you have here a great variety but also need to avoid some ingredients which can trigger your Pitta fire. As Pitta Dosha, your metabolism works fast and so you also need food that energizes you but also keeps you a long time satisfied.

The Qualities of Pitta Dosha

The qualities of your food should be cool, sweet, juicy and dry. The main qualities of your Dosha are hot, oily sharp and pungent – so always think about the opposite qualities again!

Ayurveda does not recommend cold food, but with this Dosha you can eat raw foods. My ayurvedic teacher Janavallabha das always said that this Dosha is the only Dosha, who can digest raw food and fruits well. But start your morning routine still with hot lemon water oder fennel tea! (It is all about balance)!

For a optimal digestion your breakfast ingredients could be Smoothie Bowls with bananas, apples, berries, mangos. You could also have coconut yogurt, because coconut yogurt is cooling down a lot. You could have a Chakra salad with a variety of fruits like apricots, berries, figs, dates melons and papayas. For toppings you can also use dry fruits and coconut shred, granola and raw fruits and nuts.

Get inspired by this easy and cooling Pitta breakfast recipe:

Refreshing Bananarama Chia Bowl

Bananarama Chia Bowl to cool down your mind!

Ingredients:

½ cup of coconut yogurt

1 ripe banana

1 teaspoon of protein-based protein powder

2 Tablespoons of chia seeds (I used white here)

1 pitted date or 1 tablespoon agave juice

A sip of plant based milk of choice

Toppings:

½ cup of strawberries

1 handful of blueberries

1 teaspoon of chia seeds

1 handful of almonds, raw

1 tablespoon hazelnuts

1 teaspoon of dried Goji berries

1 tablespoon of coconut granola

1 tablespoon of maple syrup

Here we go:

  1. Mash the banana in a bowl with a fork, mix your yogurt to it and add the chia seeds, the protein powder, the plant based milk and sweetener of choice. Stir well and place a little plate on top, let that mixture sit in the fridge for at least 30 minutes – but you know I like to prepare things in the evening to have a nice breakfast done. I suggest to leave it overnight into your fridge and just chop your fruits in the morning onto it!
  2. In the morning when you prepare your hot water and get ready in the bathroom, get your bowl out of the fridge and set aside – you have cooling ingredients, but you do not have to eat the bowl super cold, as it is the first meal of the day.
  3. Chop your fruits over it and place the granola, nuts and Gojis as you want to. Decorate it with a positive mind and loving attitude. Your eye also eats with you and will be easily satisfied when your bowl looks like heaven. But for sure – it will taste like it!
For making little strawberry flowers I simply use cookie stencils! 🙂

Doesn´t this sound perfectly to start your day with? Here are some pro-hacks to save time in the morning:

  • Prepare the bowl overnight so that the chia seeds can get mushy.
  • Chop your fruits and nuts in the evening and add them in a small bowl into your fridge, or the nuts outside.
  • Wake up 15 minutes earlier to find time to prepare and eat a moment in silence before you have to leave the house.
  • Go seasonal with your toppings to find more variety! The Farmers market can inspire you!
  • Drink a warm cup of water in the morning first – 30 Minute before you have breakfast. At this time, get your bowl out of the fridge, so it will have room temperature when you eat it.

Already cooled down your mind? Let me know and leave some love in the comments section below!

No? If you are already living in Winterfell, find my Vata breakfast recipe and hacks here: https://fromayurvedawithlove.com/2019/04/28/ayurvedic-breakfast-lets-get-warm-vata-peeps/

And if you don´t feel airy and aetheric at all, you might have more of a earthy Kapha Dosha – and will find here next week some delicious and easy, vegan recipe to start your day with and tips and facts about what to eat and what to avoid! Don´t miss the post and subscribe here if you liked this post! 🙂

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Beautiful Sunday to you and have a beautiful start to your new week!