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Good for the gut, brain and immune system

Autumn and winter are Vata times and therefore the neurological system (majja-dhatu) with its comprehensive tasks for digestion, intestinal health and immunity is at the center of the dietary focus for the daily diet, because everything that regulates Vata and strengthens the nervous system now also promotes health.

 

Foods in winter

In addition to fermented foods such as yoghurt or pickled vegetables, garlic, dates, almonds and walnuts are among the pillars of a winter diet that strengthens the nerves and the immune system. Ayurveda recommends good fats such as ghee and sesame oil, milk with dried fruit, spinach, cauliflower, pumpkin, potatoes and eggplant as other foods with special healing qualities for the neurological system with its intestinal and brain functions.

 

We have selected a delicious Ayurveda recipe for you from our Ayurveda kitchen: Pumpkin and mulled wine curry

With a "good mood" effect, even on cold and windy days

 

Ingredients:

• 1 Hokkaido pumpkin
• 1 tbsp ghee
• 2 bay leaves
• 1 tsp cumin powder
• 1⁄2 tsp chili powder
• ½ tsp turmeric
• 1 tsp paprika powder
• 200 ml mulled wine
• 200 ml vegetable stock or water
• 6 tbsp pre-cooked chickpeas
• 1 cup of crème fraîche (approx. 100 g)
• 2 tbsp pumpkin seeds, dry roasted in a pan
• 1 tsp salt

 

Preparation:

Cut the pumpkin into pieces, scoop out the seeds and cut the pumpkin flesh into approx. 3 cm cubes.
Heat the ghee, briefly sauté the bay leaves, cumin powder, chili powder, turmeric and paprika powder.
Stir in the diced pumpkin and simmer with the spices for 2 minutes.
Then deglaze with mulled wine and vegetable stock (or water), add salt and simmer for 20 minutes.
Finally, stir in the pre-cooked chickpeas, crème fraîche and roasted pumpkin seeds and season with salt and chili.

 

Serve with: Date and tamarind chutney

Traditional chutney to balance Vata and strengthen the nerves

 

Ingredients:

• 200 g dates
• 100 g tamarind paste
• 100 g raw cane sugar
• 1 slice of fresh ginger
• 1 tsp coriander seeds
• 1 tsp rock salt

• 100 ml water

   

Preparation:

Mix all the ingredients and blend to a paste in a blender. Spread out on a wooden board, leave to dry a little and then pour back into a bowl and mix with a wooden spoon. Can be stored in a closed container for several days without hesitation.

 

Enjoy your meal!