The watermelon originally comes from Africa. Today, it is grown in warm regions worldwide, including southern Europe. Watermelon is a nutrient-rich fruit full of antioxidants, amino acids, vitamin C, A, lycopene and potassium. It contains 92% water and 6% sugar, perfect for pacifying Pitta Dosha during hot summer days.
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Rakta Mokshana, as it is called in Ayurvedic texts, can be translated as liberation of the blood, and refers to applications in which blood is extracted to relieve the body, either through bloodletting or by means of leeches. It is one of the five applications traditionally included in Panchakarma, along with Nasya (nasal treatment), Vamana (therapeutic vomiting), Virechana (purging) and Basti (medicinal enema).If you’ve had a Panchakarma cure, you are already familiar with some of these.
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The following recipe is an example of how to design a salad for both appearance and taste.
It allows for mixing in fortifying herbs such as dandelion, goutweed, stinging nettle, etc. If certain ingredients are not at hand, replace them with others of your choice. Let your creativity run wild with colors, shapes and flavors!
In the wellness sector, a huge profit-generating branch has grown around dieting and detoxification, with new trends promising rapid weight loss appearing every year. In Germany alone, around 20 million people were interested in dieting and diet products last year; 60% of Germans have already tried at least one method for losing weight. Nevertheless, the percentage of overweight people is around 60% and rising.
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For this recipe, we decided to use Arborio rice, because it absorbs many times its own weight in water and is famous for its creamy texture when cooked.
The rice is served mixed with green, red, yellow and white varieties of different vegetables.
In Ayurveda, life is seen as an interplay of body, mind and soul. You are already familiar with the physical constitution, which is the result of the individual distribution of the three Doshas: Vata, Pitta and Kapha.
On the level of the mind, we see a similar structure: three Gunas – Sattva, Rajas and Tamas – give rise to our mental constitution.
Here is a light asparagus menu, inspired by traditional German recipes for this ‘white gold’ (including its green variety) and yet in harmony with Ayurvedic insights. Without eggs. We think you’ll enjoy preparing it!
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“The essence of all things is the earth. The essence of the earth is water. The essence of water is plants. The essence of plants is man.”
— Chandogya Upanishad 1.1.2
Quinoa is called the grain of the Incas – however, as it belongs to the goosefoot family of plants, it really has little in common with common grains such as wheat, spelt, or oats.
For example, it doesn’t contain gluten, and that is just one of the qualities contributing to quinoa’s rising popularity. In 2013, it was named Plant of the Year and in Germany, it’s now referred to as a ‘superfood’.
The most famous Ayurvedic Rasayana is probably Amrit Kalash. Most likely, you have already seen or tried it, be it in a Panchakarma course of treatment, through a recommendation, or when you were getting acquainted with Ayurveda and popular medicinal plants.
Amrit Kalash typically comes in the form of a boiled-down paste, with an unusual consistency and a sweetish taste. Most people like taking it.
Everyone in India knows and loves Kadhi sauce. Although people eat it regularly at home, it is rarely offered in restaurants.
Usually, the main ingredients of Kadhi sauce are yogurt and chickpea flour.
Many Westerners associate Yoga with certain physical exercises, the so-called Asanas, and may have images in their minds of people sitting in the lotus position or getting into other unusual poses.
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Sambar, a soup made from legumes, is one of the most popular dishes in South India. There are numerous recipes and it is served daily in different variations.
A restorative soup with plenty of vegetable protein for cold evenings.
Charaka Sutrasthaana, one of the principal Ayurvedic texts, dedicates several chapters to structuring a good daily rhythm.
To this day, its recommendations have lost none of their relevance. In fact, in turbulent times, it’s even more vital to have a stable foundation for one’s health.
Ayurveda holds pomegranates in high esteem, because they preserve vitality and youthfulness. Due to their ingredients, they are especially recommended for people with a Pitta-predominant constitution and for addressing imbalanced Pitta Dosha.
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From the records of ancient cultures, we know that the positive effects of oil treatments have been known and appreciated since thousands of years. Physicians of Ayurveda have traditionally utilized the beneficial effects of treatments with medicinal herbal oils to prevent and cure a variety of health disorders and diseases.
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During the Christmas season, we are always extra busy in Bad Ems, and this includes our kitchen: the cooking is even more dynamic and creative than usual.
As a small Christmas gift for you, we have put together an entire New Year’s Eve menu.
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In well-stocked supermarkets, you may have noticed those small yellow tubers, usually next to the larger ginger roots. Actually, they are close to each other not only in the fruit and vegetable section, but also botanically.
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Paneer Makhani is a popular Punjabi dish with Paneer, a kind of fresh cheese you can easily. Like with most Indian dishes, the original recipe is too spicy for the Western palate.
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Paneer (also: “Panir”) is a homemade fresh cheese, very tasty if prepared well. It is ideal when you want to eat something a little more substantial, yet still vegetarian. Ayurveda recommends Paneer for lunch only, not for dinner.
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