Knusprigstes Saaten-Buchweizenbrot

Diese Woche möchte ich mit einem leckeren Brotrezept beenden!

Knuspriges Kastenbrot mit Saaten

Dieses Buchweizenbrot ist glutenfrei und ballaststoffreich, kommt ohne Hefe aus und eignet sich in der Zusammensetzung auch für eine Fodmap-freundliche Ernährung. Die Kruste wird unheimlich kross und verfeinert durch eine Menge Saaten, die sich beliebig variieren lassen!🙂

Innen saftig und fluffig, außen mit Kruste und leckeren Saaten! 🙂

Zudem ist dieses Brot unkompliziert zuzubereiten. Klingt alles gut bisher? Dann lass uns backen! Ich habe euch das Mehl das ich verwendet habe hier einmal verlinkt:

Zutaten:

  • 150 g Buchweizenmehl
  • 150 g glutenfreie Mehlmischung (z. B. für Brote)
  • 2 TL Backpulver
  • 1 TL Salz
  • 150 ml Wasser
  • 60 ml Sonnenblumenöl/Rapsöl

Saaten:

  • 30 g Leinsamen
  • 10 g Chiasamen
  • 200 ml Wasser

Topping:

  • 1 EL Sonnenblumenkerne
  • 1 EL Kürbiskerne
  • 1 TL Sesam

Zubereitung:

  • Die Saaten für den Brotteig zunächst in einer Schale abwiegen und mit 200 ml Wasser aufgießen, verrühren und eine halbe Stunde quellen lassen.
  • Den Ofen auf 170° C Ober-/Unterhitze vorheizen und eine längliche Backform vorbereiten, diese ggf. mit ein wenig Öl fetten – ich benutze gerne Backformen aus Silikon, da diese nicht gefettet werden müssen.
  • Die trockenen Zutaten in einer Schüssel abwiegen und gut vermengen. Dann achtsam zuerst das Öl eingießen, gefolgt vom Wasser – gleichzeitig mit einem Löffel anfangen zu rühren, damit sich keine Klümpchen bilden können.
  • Nun die gequollenen Saaten untermischen und die Masse zu einem klebrigen Teig verrühren – du brauchst hier wirklich keinen Schneebesen oder kein Rührgerät, der Teig sollte nur ganz kurz vermengt werden.
  • Den Teig in die vorbereitete Backform füllen und an der Oberfläche glatt streichen. In der Mitte mit einem Messer etwa einen Zentimeter einschneiden und das Brot mit den Saaten für das Topping bestreuen. Hier kann natürlich variiert werden – auch Mandelplättchen, Chiasamen, Mohnsaat ist möglich! Nimm was du am liebsten magst und zur Hand hast!🙂
  • Das Brot in den Ofen schieben und für 1 Stunde und 20 Minuten backen. Nach einer Stunde mit einem Holzstäbchen in die Mitte piksen, wenn kein Teig mehr an dem Stäbchen hängen bleibt, kannst du den Ofen ausmachen und das Brot noch in der Restwärme nachbacken lassen.
  • Nimm das Brot dann zum Abkühlen aus dem Ofen und lass es noch eine halbe Stunde in der Backform – am besten kühlt es auf einem Gitter aus. Dann kann das Brot aus der Backform gelöst werden – es duftet verführerisch und schmeckt leicht warm und knusprig, super lecker!🙂
  • Das Brot bleibt bis zu vier Tage frisch, dann sollte es im Kühlschrank aufbewahrt werden, am besten in einer Tupperdose. Getoastet schmeckt es dann wieder frisch und hält insgesamt eine Woche.
  • Lass dir das Brot schmecken!
Genieße dein Brot frisch und warm aus dem Ofen mit einem leckeren Gemüseaufstrich!

Wenn dir das Rezept gefallen hast, lass gerne einen Kommentar hier und verlinke mich unter @fromayurvedawithlove auf Instagram! Teile gerne deine Verbesserungsvorschläge und Variationen mit mir, damit wir alle etwas davon haben!

Hab noch ein schönes Pfingstwochenende und einen guten Start in deine neue Woche!

In Liebe,

Sommerlicher Quinoa Salat mit Grapefruit und Minze

Sommerliche Temperaturen von 30 Grad und mehr – und das bereits im Mai? Dieser Sommer scheint trocken und heiß zu werden. Mit Ayurvedischen Gerichten, kann man seinem Körper helfen die Doshas auszugleichen. Das heißt auch, dass man die Möglichkeit hat sich mit Nahrung abzukühlen! 😉

Der Sommerliche Quinoa Salat ist perfekt für die wärmeren Jahreszeiten, eignet sich insbesondere für Kapha-Dosha und Pitta-Dosha. Der Salat wirkt sich positiv auf die Verdauung aus und ist entgiftend. Er kühlt, erfrischt und schenkt uns neue Energie!

Sommerlicher Quinoa Salat

Du brauchst dazu lediglich ein paar Zutaten:

  • 1 Tasse Quinoa
  • 1 Apfel
  • 1 Grapefruit
  • 1 Stück frische Fenchelknolle
  • 1cm frische Ingwerknolle
  • Saft von 1/2 Zitrone
  • 3 TL Olivenöl
  • 1 Prise Salz
  • Frische Minzblätter, eine Handvoll

Und so geht´s:

  • Den Quinoa zunächst mit heißen Wasser waschen, um die Bitterstoffe zu entfernen. Dazu einfach mit dem Wasserkocher etwas Wasser heiß machen, den Quinoa in einem kleinen Topf damit übergießen und 2 Minuten stehen lassen. Dann mit einem feinen Sieb absieben. Quinoa nach Packungsanleitung kochen: in der Regel nimmst du hier die doppelte Menge Wasser, ich habe hier eine Tasse Quinoa genommen und zwei Tassen Wasser. Quinoa zum Kochen bringen, auf kleiner Flamme köcheln, nach 20 Minuten ausschalten und quellen lassen. Lass den Quinoa hier ruhig etwas abkühlen.
  • Die Grapefruit schälen, von den weißen Fasern befreien, in mundgerechte Stücke schneiden.
  • Den Apfel halbieren, entkernen und auch hier mundgerechte Stücke schneiden.
  • Die Fenchelknolle sollte von der Menge nicht den Apfel oder die Grapefruit übertreffen – also ungefähr die Menge eines halben Apfels betragen. Den Fenchel in feine Streifen schneiden, die du dann noch mal in kleinere Würfel schneidest.
  • Minzblätter halbieren und dann in feine Streifen schneiden. Grapefruit, Apfel, Fenchel und Minze in eine Schüssel geben und zur Seite stellen.
  • Für das Dressing den Ingwer schälen, fein hacken und die Zitrone auspressen. In einer kleinen Schale den Ingwer, Zitronensaft mit drei TL Olivenöl mischen, eine Prise Salz zufügen. Über die Obst-, Gemüsemischung in deiner Schüssel gießen und vermengen.
  • Den abgekühlten Quinoa hinzugeben, noch mal alles durchmengen – in einer Schale anrichten und mit einem frischen Minzblatt garnieren.

Wunderbar erfrischend und sättigend, findest du nicht?🙂 Mach eine größere Portion, um am nächsten Tag etwas mit zur Arbeit nehmen zu können, oder wenn du am Wochenende mit deinen Freunden grillst! Der Salat ist simpel in der Zubereitung, jedoch beeindruckend im Geschmack. Und jetzt ab in die Küche – mach deinem Bauch und deinem Gaumen eine Freude!

Liebe Grüße,

Easy peasy vegan summer Dal recipe

It´s warm outside and all those fruits and salads are nourishing and fine but in the evening hours you are craving somehow, something grounding and warm?

Got you!

My Vata Dosha is actually aggrevated a bit as well, on hot days delicious salads and more raw foods than usual are making me feel really good. But a warm dish in the evening which is easy to digest (and even easier to prepare) gives me that grounded feeling I need! (And let me sleep way better)!

Why is it a summer Dal recipe?

I used yellow lentils (which are easier to digest) and ingredients that are growing now in my garden and are also in season. You will see that the balance of herbs and veggies in this recipe are fitting perfectly into summer and you will also feel – how good it is for the hot season!

Dosha specific informations about ingredients, will also follow after the instructions! This recipe is Tri-Doshic but when you struggle with balance, you will find some useful tips how to adjust the meal for your specific needs!

Here is my delicious easy peasy vegan summer Dal recipe:

I also added some carrots! Be creative! 🤗

Ingredients:

  • 2 cups yellow lentils, soaked in water overnight
  • 4 cups water
  • 1 can of coconut milk
  • 1 small zucchini, chopped
  • 1 cup of fresh or frozen spinach
  • 1 red onion, chopped
  • 1 teaspoon ginger, minced
  • 3 garlic cloves, minced
  • ½ tsp himalayan salt
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 pinch black pepper
  • fresh cilantro and parsley
  • Gomasio (optional)

Instructions:

  1. Wash the soaked lentils and prepare a pot with 4 cups of water. Bring it to boil and cook the lentils until close to soft.
  2. In the meanwhile, chop the garlic, onions and zucchini and wash and prepare the fresh spinach leaves. Heat 1 tablespoon of coconut oil into a medium sized pan and start with the onions, add the garlic when the onions begin to glaze.
  3. Add the other spices until you have a nice paste before you add the zucchini. Stir well on medium heat until everything is coated evenly. Drop some water in if needed – but stay low with the fat!
  4. Add coconut milk to your lentils and stir in the spice – veggie mix from your pan. Let simmer for another 5 – 10 minutes.
  5. Chop the cilantro and parsley.
  6. Serve Dal with basmati rice, flatbread or quinoa! Top with cilantro and parsley and Gomasio.
  7. Enjoy! 😊

Easy peasy Ayurvedic Dosha hacks:

Vata: If Vata is aggrevated a lot and you don´t feel heat at all, use sesame oil and add some cinamon into your spice mix or use Vata Churna (which I also do a lot)!

Pitta: You could eat the Dal with a fresh salad instead of rice and stay away from the spinach if you feel super hot – you could simply replace it with carrots.

Kapha: You can make this dish without coconut oil and glaze your veggies in a non stick pan by simply adding water after roasting it on medium heat and add water, in small amounts to it. You could also make it like a soup and stay away from the carbs like rice or bread!

So I hope you will like my vegan summer Dal! I will also have a big potion of it this evening – by the way, adding less salt into your dishes and adding more fresh herbs and spices can help you to lose weight if wanted or needed. I like to top with Gomasio which is a mix of sesame seeds and high quality salt for the extra taste! 

Have a beautiful week ahead! If you liked this recipe, leave some love in my comment section below! And tag us on Instagram with your creations! We would love to repost that!

Namaste,

Yours,

Krishnaprema

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

According to Ayurveda – a vegan diet can help to boost your health!

There is always a bit of a sceptical opinion when it comes to Ayurveda and vegan nutrition. But there is no point why Ayurveda and veganism shouldn´t be working together.

Ayurvedic nutrition is complex and a health care system. Ayurvedic nutrition is also very individual and holistic. The advice of Ayurvedic nutrition is mostly to skip fish, meat and eggs – because they are heavy to digest anyways. Cheese and sausages are also nothing any Ayurvedic nutrition plan would suggest.

But wait, what´s with all the animal based ingredients in ayurvedic recipes?

But milk, batter, honey and joghurt are part of many recipes and health care tipps. The traditional diet is here more vegetarian, but obvisously not vegan.

The vegan philosophy and ethics are perfectly fitting together with Ayurvedic nutrition. From a spiritual perspective, we have the topic of Ahimsa – which can be translated as a form of non-violence. The old vedic texts are saying that the killing of animals is giving the soul a dark shade and eating meat, fish and eggs is increasing negative emotions, thoughts, lazyness and attachment.

You might know this philosophy from your Yogateacher training or any Yoga book, which talks about the spiritual texts and basic philosophy.

Traditionally, Ayurveda got more a scientific point of view on diet and separates food in 12 different parts – even meat, fish, eggs and milk got kind of medical effects when we use them. But when it comes to illnesses and stress, there is always the suggestion to don´t eat any of those ingredients. Or to be clear – there is – depending on the kind of illness – the decision, if your diet is going to be vegetarian, mixed or vegan to heal. And – what I learned from Ayurveda over the years is for sure – there is no right or wrong, no black and white.

Many vegans are vegan for the animals. Ethical reasons are the main key here.

For vegan nutrition it would be important to eat enough plant-based healthy fats and proteins. Good oils, nuts and seeds, grains and legumes in any form should be on your daily plate. As you might know, Ayurveda uses specific herbs which will help to digest the legumes in an easy way and don´t leave you bloated. Cumin, Asafoetida and Himalayan Salt is a mix that works fine with lentils, beans and soy protein.

Vegan fast food is also just fast food according to Ayurveda. You want to eat fresh, healthy food to keep your spirit up high!

The best way to eat ayurvedic and vegan, is to eat on a regular basis lentil curries, rich soups with peas, fresh veggies and grains and add to your daily nutrition plan seasonal fruits, herbs, seeds and nuts. You should support your Agni, your digestive fire with foods which are easy for your body to assimilate, break down and absorb. That means you also have to look at your specific constitution! 😊

Tips for your Ayurvedic constitution and a vegan diet:

Vata

Vata peeps are often bloated from raw veggies and too many legumes. It will lead you to dry and rough skin, feeling exhausted and being bloated a lot. A good combination of healthy fats can help you to feel balanced – eat many nuts, sesame oil, try my coconut porridge and warming spices like cinnamon, pepper and ginger. Vata Dosha peeps are mostly into a healthy holistic diet anyways, because it speaks to their qualities so much – which are sublte, dry and cold. Eating raw salads, drinking smoothies is increasing our ether energies, so we feel inspired, high vibing and spiritual.

Pitta

Pitta peeps have a grounded metabolism and can eat many grains, legumes and even cold and raw food and digest it well – especially according tot he other Doshas. A vegan diet can be very easy for this dosha when it is mainly based high carb and low fat, without many spicy dishes. Sour, spicy and meat are increasing the acidity of your digestion so much that it leads to irritated skin, infections of the nerves and even heartburn. Coconut can cool you down, also chickpeas, mungbeans and leafy greens will make you feel super balanced.

Kapha

Kapha peeps can also benefit from a vegan diet because they can easily reduce their fat intake. Animal based proteins are also causing the feeling of heavyness and increasing the mucus production – which is not supportive for this Dosha anyways. Veggies, spices and fruits who spice up your life and energy level are perfect! Ginger, pepper and eggplants or pineapples will help you to digest plant based proteins. Spices which are keeping your metabolism going like pepper and ginge rare perfect for you! Kapha Dosha can benefit a lot from a vegan diet, but also should avoid to eat raw foods too much.

As you can see, a vegan and ayurvedic diet are pretty compatible! It is a very young movement and there are many options not available yet but I am sure also ayurvedic-vegan products are increasing in the future. Today I just found one company which seels Chyavanprash vegan and without Ghee, so I decided to work on a nice recipe now for my own (and you for sure!) 😉

To keep it short here for you:

  • Ayurveda and veganism got a lot in common, also based on the ancient philosophy about „doing no harm.“
  • Ayurveda and veganism can be a huge benefit for some Dosha related characteristics.
  • Ayurveda and veganism are working great on your health, when you watch out for a balanced diet with healthy veggies, grains and fruits, also healthy fats.
  • Ayurveda and veganism are a younger movement and there is much to explore right now according to recipes and treatments.

I hope you have the best Sunday! Stay compassionate and humble! Namaste!

Vegan, healthy and happy for 18 years now!

Krishnaprema