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!
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!
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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!
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