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Sweet potato and zucchini - favorite food for a strong mind

In the healing Ayurveda cuisine for a strong mind, tasty dishes are prepared with love, presented in an appealing way and eaten in a relaxed environment. Whether we are cooking a multi-course meal or just a simple stew, we should do so in a mindful way and see it as a loving gesture and creative expression of health-boosting self-fulfillment.

 

If we also manage to use all the foods and spices that have a particularly stress-reducing and mentally strengthening effect, we have created truly healing food for body, mind and soul.

 

So it's good to know that zucchinis, pumpkin and all root and leafy vegetables are our mind's favorite food. They make us alert and clear-headed, give us vitality and support our tissue metabolism in its regeneration and renewal processes. If we enrich this with spices, known in Ayurvedic psychology as Medhya-Rasayana, the healing feast for more concentration, mental resilience and inner peace is perfect.

 

Our Ayurvedic recipe for zucchini and sweet potato fritters with mango chutney is perfect for the autumnal season and can be prepared in less than an hour.

 

Recipe for zucchini and sweet potato fritters with mango chutney

 

Ingredients for 3-4 portions:

 

• 2 large zucchinis
• 1 large sweet potato
• 1 slice of fresh ginger
• 100g chickpea flour
• 1 tsp curry powder
• ½ tsp ajwain seeds, ground
• 1 tsp rock salt
• ½ bunch basil
• 2-3 tbsp ghee

 

For the mango chutney:

 

• 1 mango
• 2 tbsp cane sugar
• 150ml apple juice
• ½ tsp black cumin seeds
• ½ tsp aniseed seeds
• 1 tsp fresh ginger, finely grated
• ¼ tsp turmeric
• 1 pinch of cardamom powder
• 1 pinch of cinnamon
• 1 pinch of rock salt

 

Preparation time: 45 minutes

 

• To make the patties, wash, clean and finely grate the zucchinis. Wash, peel and finely grate the sweet potato and ginger.
• Mix the grated ingredients with the chickpea flour, curry powder, ajwain seeds and salt to form a paste. Finely chop the basil and fold in. Leave the mixture to infuse for at least 10 minutes.
• Meanwhile, for the chutney, peel the mango, remove the flesh from the stone and cut into cubes. Melt the cane sugar in a pan, deglaze with the apple juice and simmer for 1 minute. Stir in the black cumin, aniseed, ginger, turmeric, cardamom powder, cinnamon and salt. Simmer for approx. 3 minutes. Stir in the mango cubes and cook for 2 minutes. Remove from the heat and leave to infuse.
• Heat the ghee in a heavy pan for frying. Using an ice cream scoop or 2 tablespoons, shape the vegetable mixture into patties and fry them in the ghee on both sides.
• Keep the finished patties warm until the vegetable mixture has been used up. Once all the patties are cooked, serve with the mango chutney.

 

Tip: The chutney is easy to prepare, as it tastes even more intense when well infused.

 

You can find this and many other delicious recipes to combat stress in Kerstin Rosenberg's new book "Mit Ayurveda gegen Stress".

 

Enjoy your meal!