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In Ayurveda, cooking is both an art and a science. Success requires knowledge of the healing effects of food, spices and preparation methods in combination with the right inner attitude and spiritual atmosphere during cooking.

 

The Christmas menu composition of lovingly coordinated dishes elegantly caresses the senses and has a healthy and balancing effect on all doshas thanks to the balanced components of the six flavors and fine spice blends. And the four shapes in bright colors are a real eye-catcher to enjoy Christmas in a delightful Ayurvedic way.

 

The recipes are all easy to prepare. And if you don't feel like cooking yourself, you can enjoy the lovingly created dishes at our Ayurveda Christmas cure in Birstein.

 

Almond and vegetable soup

• 1 tbsp ghee or 2 tbsp sesame oil
• 1 large onion, chopped
• 3 stalks of celery, finely chopped
• 2 carrots, finely chopped
• 2 tbsp fresh ginger, chopped
• 1 tsp turmeric
• 1 large handful of almonds (peeled or unpeeled)
• 1 small handful of dates
• 1½ tsp curry powder, mild
• 1 l vegetable stock
• ½ tsp salt
• 1 lemon, squeezed
• 250 ml almond milk

 

Heat the ghee or sesame oil in a pan, fry the onion, celery, carrots, fresh ginger and turmeric a little.

Then add the almonds, dates and curry powder, pour in the vegetable stock and simmer for 20 minutes until soft.

Mix in the salt, almond milk and lemon, puree and season to taste.

 

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Winter savoy cabbage vegetables

• 2 tbsp ghee or butter
• 1 head of savoy cabbage (500-600g), stalk removed and cut into small pieces
• 1 tsp cumin or caraway seeds
• 4 cloves
• 2 cloves of garlic
• 2 tsp paprika powder and marjoram
• ½ tsp chili powder
• 800 ml chicken stock or vegetable stock
• 1 tsp salt
• 4 mushrooms, roughly chopped
• 4 tbsp cream or almond paste
• black pepper

 

Heat the ghee or butter gently, fry the cumin seeds and cloves for 1 minute. Add the paprika powder, marjoram and chilli powder and fry briefly. Now stir in the chopped savoy cabbage and salt, pour in the stock and simmer for 35 minutes.

Stir in the garlic and mushrooms and simmer for a further 5 minutes.

Finally, stir in the cream or almond milk, season well with pepper and leave to infuse for 5 minutes.

 

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Apple chutney with chestnuts

• 1 tbsp sesame oil or ghee
• 1 tsp mustard seeds
• 1 red onion, diced
• 1 tbsp fresh ginger, thinly sliced
• ¼ tsp cinnamon
• ½ tsp turmeric
• 2 apples, finely diced
• 1 small handful of pre-cooked chestnuts, roughly chopped
• 1 sprig of rosemary or thyme
• 1 tbsp cane sugar
• 100 ml orange or apple juice
• coarse black pepper

 

Heat the sesame oil or ghee and fry the mustard seeds first, then briefly fry the onion, ginger, cinnamon and turmeric.

Mix in the apples and chestnuts, add the sprig of rosemary or thyme, sprinkle with cane sugar, deglaze with orange juice or apple juice and simmer for 5 minutes.

Stir in the pepper and leave to infuse.

 

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Pumpkin with pineapple and chili

• 1 Hokkaido pumpkin (800 - 1000 g), diced into pieces
• ½ ripe pineapple, diced
• 150 ml orange juice
• 1 tsp salt
• 1 red chili, cut into strips
• 1 tsp turmeric and black cumin

 

Preheat the oven to 180°C fan. Place the diced pumpkin and pineapple in an ovenproof dish.

Make a marinade from the orange juice, chili strips, salt, turmeric and black cumin and pour over the vegetables.

Bake in the oven for approx. 30 minutes.

 

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Beet with figs

• 1 tbsp ghee or butter
• 1 tsp cumin
• 3-4 beets (approx. 600 g), peeled and diced
• 1 tsp salt
• 200 ml water
• 3-4 tbsp crème fraiche
• 2 small handfuls of dried figs, sliced
• 1 tbsp sage, chopped
• 2 tbsp dark balsamic vinegar

 

Heat the ghee or butter and toast the cumin seeds. Mix in the diced beet, season with salt, pour in the water and simmer for 15-20 minutes.

Now mix in the crème fraîche, figs, sage and balsamic vinegar and leave to infuse for 5-10 minutes.

 

Enjoy your meal!

 

Dag Weinmann is a trained Ayurveda chef and specialist and has been spoiling our guests in Birstein with delicious, high-quality Ayurvedic dishes for many years.

 

We say thank you for this delicious Ayurvedic Christmas menu and hope you enjoy cooking and eating it!