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.

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With Love,

from my heart to yours – Namaste.

Ayurvedic Inspired Holistic Summer Recipes

An important topic of Ayurvedic lifestyle is food and nutrition. When it comes to summer, we will feel an increase of Pitta Dosha and can balance here with a specific diet.

In summer it is okay to eat more raw leafy greens to keep Pitta cool and this is also a wonderful side effect to balance Kapha. Light and cool vegetables balance Pitta and Kapha. As it is hot outside, we will not cool out that quickly and can even eat with our Vata dosha more refreshing dishes!

Find also my SOS heatwave tips and hacks here: http://fromayurvedawithlove.com/2019/06/25/ayurveda-sos-guide-to-stay-cool-during-the-heat-wave/http://fromayurvedawithlove.com/2019/06/25/ayurveda-sos-guide-to-stay-cool-during-the-heat-wave/

My Ayuredic summer diet is also Acid/Alkaline balancing – People with a Kapha-Pitta Dosha can also benefit from the recipes I am going to share with you today. I am inspired by plantbased, highcarb, lowfat recipes, which are perfect for summer and Kapha and Pitta friendly!

The recipes are plantbased, gluten-free and have zero oil, less spices and you can find the Ayurvedic tastes for every recipe at the end of the instructions!

I will please your taste buds today with:

  • A delicious and cooling coconut bowl recipe
  • A healthy and grounding potato salad recipe
  • A creamy low fat pasta recipe to feed your soul

I hope you will enjoy every single one of my recipes! I am actually eating them a lot! 🙂

Ayurvedic Meal Plan – High Carb Low Fat inspired

Breakfast

“When life gives you a coconut…make a bowl out of it!“ – Bowl

Refreshing, nourishing and pretty!

Please have this bowl not as the first thing in the morning. Start with a warm fennel tea a half hour before you eat it! Some say coconut joghurt is joghurt and can´t be eaten with fruits, others say it is also a fruit and can be eaten mixed with other fruits. I go very well with my sensitive digestion with coconut joghurt and fruits – try and see how your body is feeling about it! 😊 I think when we don´t eat a bowl like this every morning, we will be fine!

Ingredients:

1 cup of Coconut Joghurt, room temperature

1 ripe peach, cut in pieces

½ banana, cut in slices

1 ripe banana, mashed

1 tbsp blueberries

1 tbsp strawberries

1 tbsp gluten free muesli

1 tsp cashews

1 tsp chia seeds

Instructions:

  1. Mash the banana in a bowl and mix with your coconut joghurt
  2. Cut the peach into peaces and mix under the coconut – banana mix
  3. Slice the banana and then just top everything on your bowl – I always start with the banana slices, go on with the other fruits and sprinkle muesli, cashews, chias at the end over everything!

Pro-Tip: Peaches are Vata pacifying but aggravate Kapha and Pitta. You could replace here with apricot (Kapha and Vata) and Strawberries instead of peaches (Pitta).

You can also skip the banana and cashews when your Kapha is aggravated a lot. 😊

Do you still need a morning routine? Find my article about how-to here: http://fromayurvedawithlove.com/2019/06/30/kick-start-your-day-with-an-ayurvedic-morning-routine/http://fromayurvedawithlove.com/2019/06/30/kick-start-your-day-with-an-ayurvedic-morning-routine/

Lunch

„Potato salad kissed by Mayocado”

Potatoes and Avocado are helpful for losing weight!

Ingredients:

„Potato Salad“

2 big potatoes, cooked, peeled and diced

1 small red onion, diced

2 stalks of green spring onion, diced

2 stalks of green cellery, diced

„Clean Mayocado“

Ingredients:

1 ripe avocado

1 tsp dijon mustard

¼ tsp himalayan salt

½ tsp maple syrup

1 tsp fresh or dried dill, minced

1 tsp lemon juice

1 pinch black pepper

½ cup water

Instructions:

  1. Chop your potatoes into cubes and place in a medium sized bowl. Chop the onion, the cellery and the green spring onions and mix with your potatoes. Set aside.
  2. Peep the Avocado and pull it into another bowl. Mash with a fork until creamy. Mix with mustard, lemon juice, salt, maple syrup, dill and add black pepper and a bit water into your mixture. It should be a creamy consictence which can coat your potatoes evenly.
  3. Mix everything together and top with green spring onions if wanted.

I served black bean patties to it which is also awesome when you have a bbq with your friends! I also love to just have leafy greens underneath the potato salad – so we can feed our taste buds with bitter and astringent!

Pro-Tip: Use warm potatoes and serve also the salad with lukewarm potatoes.

What is Ayurvedic about this recipe? We have here all six tastes according to Ayurveda included:

Sweet – maple syrup, avocado, onion

Sour – lemon

Salty – salt

Bitter – celery, dill

Pungent – celery, onion, dill, mustard

Astringent – potatoes

Dinner

„Soulfeeding Pasta“

Creaminess will let you melt away!

Ingredients:

Gluten-free Pasta of choice

1 cup of spinach, diced

1 red onion, diced

2 cups of cauliflower

2 garlic cloves

½ cup of soaked cashwes

1 tbsp of hemp seeds

1 tbsp lemon juice

2 tbsp nutritional yeast

½ tsp salt

1 pinch black pepper

A bit water

Instructions:

  1. Cook your cauliflower in a bowl or steam it, until soft. Chop in the meanwhile your spinach and onion, heat a bit water in a small pan and start to sautee the veggies. Set aside.
  2. Start boiling water for your noodles and mix all your sauce ingredients in a blender: the cauliflower, the garlic cloves, hemp seeds, cashews, yeast, lemon, salt and pepper.
  3. Mix until creamy. Place your noodles in a bowl and top with sauteed veggies, pour sauce over and mix well.
  4. Enjoy and don´t eat after 6 p.m.! 😉

What is Ayurvedic about this recipe? We have here all six tastes according to Ayurveda included:

Sweet – hemp seeds, cashews

Sour – spinach, yeast, lemon

Salty – spinach, salt

Bitter – spinach

Pungent – onion, garlic

Astringent – spinach

Takeaways:

  • Plantbased wholefoods are perfect to nourish our body, in summer we can help to stay cool with specific foods
  • Ayurveda recommends to eat 6 tastes with every meal – this is not even that hard as you can see!
  • During the Pitta season it is okay to eat raw fruits and cooling foods – important here is to find a balance to not aggrevate one specific Dosha a lot
  • Pitta and Kapha go well without any oil in their dishes – let yourself inspire by delicious SOS-free recipes
  • Start your morning always with warm water, eat never too cold and make the experience that this alone can help your mind-body-soul wellbeing a lot!

If you liked my recipes, let me know in the comment section, tag me in your pictures on Facebook and Insta!

Let´s start into a new week, get nourished and energized! Wishing you all the best!

Namaste!

Yours,

Krishnaprema

Vegan Kimchi Recipe – From Ayurveda With Love

Yes, yes, yes! I have here a Korean approved vegan Kimchi recipe I want to share with you! What about Ayurveda and Kimchi? I will talk shortly about that!

Want to calm your Kimchi cravings? Let´s go!

Do you know about the benefits of Kimchi?

Fermentation is the key

Perfect fermented food is not just delicious, but also healthy to the guts! Vitamins in fermented food stay alive and all the microorganism which are the reason why this tastes so damn good, are helping your digestive system to stay healthy and active!

Now let´s make some Kimchi!

Classic Kimchi is fermented Chinese cabbage with radish, spring onions, garlic, ginger and lots of paprika and if you want it spicy – chili!

Chinese cabbage is a bigger vitamin bomb than kale – I am not lying to you about that! And after that fermentation, the word superfoods get a whole another meaning!

Easy preparation and just a few ingredients

With my 5 simple tricks, your Kimchi is going to be easy peasy made:

  1. You can verify the recipe with the veggies – I just give you here an idea for how it can taste like! Carrots make it more refreshing, you can also add radishes, pak choi and you could also ferment zucchini! You can use less garlic, or more. Find YOUR Kimchi!
  2. The glasses you are going to use should be always being clean and the best thing is to clean them up with hot water before filling the Kimchi in.
  3. Your Kimchi should always have liquid on top, and the liquid will get up in the jar after two days. Just push the Kimchi down in the jar with a clean spoon.
  4. If you don´t like the fermented taste so intense, 2 days of fermentation are okay. I like it 7 days outside and set it in the fridge after that.
  5. My “No-fish sauce” recipe to adding the “fishy” taste is optional – you can do it without as well! (There is also a “No-Fish Sauce” available from the organic brand “Arche.”)

You will need:

Preparation time                           20 Minutes

Time for the whole process        30 Minutes

Ingredients for “No-Fish-Sauce”

1 Tablespoon Miso paste

8 dried Shiitake mushrooms, soaked in water overnight

 Wakame, dried

Nori, dried

Soy sauce for “the taste”

Preparation:

  1. Wash the mushrooms under rinsing water and place them with the dried seaweed in a small pot. Add water to half of the pot (4 cups of water at first). Start to heat the mixture and when the water starts cooking, you add another ½ cup of water to it. So we will keep the Umami flavor in our liquid!
  2. Do it up to three times. Let then simmer on low heat and add the Miso paste and soy sauce to it.
  3. Place aside and let cool it down. I like to prepare it in the evening before making Kimchi. Throughout it´s higher salt content it is also okay to keep the sauce a few days in a jar in the fridge!

Ingredients for your Kimchi

Just try which ingredients serve you the best!

1 small Chinese cabbage

4 teaspoons of sea salt

6 garlic gloves

1 tablespoon of ginger

2 tablespoons of soy sauce

1 small radish

1 small carrot

3 spring onions

1 teaspoon of Gochujang paste

(Alternative: 6 teaspoons of paprika powder (sweet) and 3 teaspoons of chili powder mixed to a paste with 2 garlic gloves and soy sauce)

6 teaspoons of sweet paprika powder

2 teaspoons of chili powder

1 teaspoon of turmeric

1 cup of our “No-Fish-Sauce” or simply water

Preparation:

  1. You will need a big bowl to drain the cabbage in some water. Chop the cabbage in mouth-friendly pieces and add the pieces to a bowl. The water should be a generous amount, so that your cabbage swims a bit. Add the 4 teaspoons of salt to it and let sit for 2 – 4 hours!
  2. In the meanwhile, chop the radish and carrot into thin slices. The green spring onions into thin rings. Set aside. Mince the garlic and ginger and put them separately in a small bowl.
  3. Prepare now the marinade in a mixer. Add garlic, ginger with the sweet paprika powder, the garlic, the soy sauce, the Gochujang paste if you use some and the cup of “No-fish-sauce” and blend it. The texture should be creamy. Set aside.
  4. Rinse the cabbage under water and let dry a moment. Put the cabbage back to the bowl. Add your chopped veggies and mix all. Add now the marinade. Be careful! Use now disposable gloves to massage the marinade into the cabbage-veggie mixture, until all is evenly covered.
  5. Prepare your glasses now with hot water.
  6. Fill the Kimchi in your jars, let space to the top of the jar, the liquid will rise and that can be annoying if the jars are too full. Press the Kimchi a bit, so that there aren´t any space bubbles left.
  7. Set the jars beside; cover it for two days just half, so that a bit air can flow to your Kimchi. After two days, close the jar. Let now sit for more days, when you like it intense. Set in the fridge when you are already happy with the taste! 🙂

Try to eat Kimchi once a day! If you are high in Vata and have struggle with any kind of Kimchi, there is another great Zucchini Kimchi recipe I am going to share the next weeks. Let´s end this post and watch out for my Ayurvedic benefits of Kimchi and how to make Dosha specific Kimchi post! 🙂 It´s a science!

That is how I cut my Kimchi 🙂

Did you tried my recipe? Let us know and share a pic and your experiences in the comments! What are you eating with you Kimchi? Did you prepared it different? Let us know!

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Would love to see you soon! Namaste!

The “period cure” Fhô-real!

Another great way to treat your body with relaxing herbs is to make this Phô! This Phô comes along with Fennel, Cinnamon and good ingredients that leave your body satisfied and balanced. So your body doesn´t have to deal with digestion so much and this will release tension in your body. It is also super delicious and easy to prepare, one of the recipes we also can make every time when we are hungry and need something fast-to-go. Let´s make our period magical!

Ingredients:

Broth:

  • 8 cups vegetable broth (I usedDashi)

  • 3 cups water
  • 1 yellow onion, roughly chopped
  • 4 cloves garlic, minced
  • 3 whole star anise (or ½ teaspoon powder)
  • 1 inch piece fresh ginger, minced
  • ½ teaspoon of cinammon
  • ½ teaspoon of fennel seeds
  • Soy sauce to taste
  • 1 package rice noodles

Toppings:

  • Fresh or frozen basil 
  • Fresh or frozen cilantro
  • Fresh or frozen mint
  • Green spring onions
  • Sautéed mushrooms (used here Champignons, Shiitake and Oyster)
  • 1/2 Spiralized carrot
  • 1/2 Spiralized zucchini
  • Optional:
  • Mung bean sprouts
  • Hot sauce
  • Lime wedges or juice

Instructions:

  1. Heat sesame oil, onions, garlic and ginger in a pot and after a few minutes add the spices all together. Stir for 5 minutes and add broth. Cover and let the spices and broth simmer for 20 minutes.
  2. Taste and add soy sauce as needed. The amount you need will vary a bit depending on your taste preference and how salty the broth you used is.
  3. Bring a big pot of water to a boil and cook your rice noodles. Follow the directionsof the package and reduce the amount of time about one minute. Drain and rinse the noodles with very cold water. Add the noodles to a bowl, because the get sticky super quick.
  4. Heat sesame oil in a pan and start to sautee the mushrooms. Add the shrooms , zucchini, carrots to the broth and let simmer for one more minute.
  5. Bring broth into the bowl and start to bring the toppings of choice on top.

Here are some facts about the magic ingredients and why they are helpful to you:

Fennel relieves gas and bloating.

Star Anis is a warming aromatic herb that moves blood and reducing cold-stagnation.

Cinnamon is long relied upon for it´s stimulating effect on the circulation – it warms your blood and your body into coziness with a sweet taste. The warmth it brings to cold hands and feet is so helpful for your period time!

The laxative and circulatory qualities of garlic are useful in cleansing regimens.

The earthiness of mushrooms is a sign of the ability to keep you grounded and calm your nervous system.

Ginger lifts your mood and boosts enthusiasm.

Sounds good, right? Let us know how this worked for you! I usually eat this on my first day of my period and it helps me a lot to stay comfortable and relaxed.

Let us know if you tried and share your experience with us! ❤️ Beautiful Saturday to you and much Love!

The “Treat Yourself Like A Queen” Porridge recipe

As you might know can periods be pretty awful and painful for some of us. I would like to share my latest Porridge recipe with you! Some ingredients can help to release some pain and relax your body. I also used the ingredients with experience – wheat and gluten are triggering my period a lot. As well does sugar, even when my cravings for sugar can be high! Try to avoid sugar and use other sweeteners. Try to use Gluten-free products as well. Porridge makes a fantastic start into your day and it can be so utterly delicious, when you prepare it in the right way!

 Ingredients:

½ cup of Gluten-free Oats

2 cups of plant based milk

1 pinch of salt

1 teaspoon of raw cocoa powder

½ teaspoon of cardamom

½ teaspoon of Ashwagandha

I used here the complete mix of Pukka :

https://www.pukkaherbs.de/dein-wohlbefinden/aktuelles/2018/08/pukka-herbs-praesentiert-neue-bio-lattes/

and used so 1 teaspoon cinnamon as well.

Toppings:

1 ripe banana

1 teaspoon of Maca

1 teaspoon of chia seeds

A few Gojis

1 teaspoon cocoa nibs, raw

A handful of cashew nuts, raw

1 tablespoon of vegan hazelnut butter

1 tablespoon of maple syrup

Here we go:

  1. Bring plant milk in a small pot to boil and add the spices or the spice-mix and the oats. Let simmer on a medium heat and stir well. Add the salt.
  2. The texture should be creamy and not too sticky, if needed, add a bit more plant milk. Let simmer for 5 minutes.
  3. Put in a bowl and add the toppings: start with Maca, Hazelnutbutter, Banana and at the end you should top with the Maple Syrup.
  4. Put on Netflix and your favorite show, have some Fennel Tea and enjoy every spoon of your pudding like chocolate porridge breakfast!

Let us know how you liked this recipe and we would also love to spread this one on the WWW! Also follow us on Instagram on “From Ayurveda With Love.”

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