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 Ayurvedic Christmas menu has been put together by Ayurveda chef and specialist Dag Weinmann and leaves nothing to be desired. The recipes are all easy to prepare.
First course: Beetroot and rose soup
300 g beet, cut into small cubes 200 ml coconut milk 300 ml beet juice 1 tsp salt 4 cloves and star anise 2 cinnamon sticks 2 tbsp raspberry vinegar colored pepper (or black pepper) 3 tsp rose water 1 sprig of dill, chopped
Prepare the beet with coconut milk and beet juice, add salt, cloves, star anise, cinnamon sticks and raspberry vinegar. Simmer everything for 15 to 20 minutes until soft. Then stir the colored pepper, rose water and dill into the soup, leave to infuse for a few minutes, season with salt and serve.
Second course: Avocado and radish crudités
Small bunch of radishes, quartered 1 ripe avocado, peeled and diced 2 handfuls of pumpkin seeds PESTO Approx. 1/2 bunch of parsley 50 ml each of pumpkin seed oil and almond milk 1 clove of garlic Small teaspoon of salt Juice of 1/2 lemon Place the quartered radishes and diced avocado in a bowl. Roast the pumpkin seeds in a little olive oil and season lightly with salt. For the pesto, put all the ingredients in a blender or container and blend. Mix with the radishes, avocado and pumpkin seeds and serve.
Third course: Pineapple chutney with allspice
1 tbsp coconut oil 1 tsp black cumin seeds 1 small red chilli 1 tbsp curry leaves, roughly crushed with your hands 3/4 tsp each turmeric and allspice powder 1/2 ripe pineapple, finely diced 4-5 dates, finely chopped A good squeeze of lemon juice Pinch of salt
Heat the coconut oil and fry the black cumin, chilli and curry leaves in it. Now add the turmeric, allspice, pineapple and dates and fry for 5 minutes. Season with lemon juice and salt, leave to infuse for 5 minutes and you have a delicious chutney.
Third course: chard curry with apple
2 tbsp ghee or sesame oil 1 onion, chopped 1 tsp cumin 2 ½ tsp curry powder of your choice approx. 600 g chard, stems small and leaves roughly chopped 2-3 apples, sliced 150 each water and cream (vegan: 300 ml almond milk) 1 ½ tsp salt roasted sesame seeds
Heat the ghee or sesame oil in a pan and fry the onion until translucent. Now fry the cumin and curry powder for 1 minute, add the chard and fry for 5 minutes while stirring. Stir in the water and cream, apples and salt and cook for a further 3-5 minutes until soft. Serve sprinkled with toasted sesame seeds.
Third course: Potato and celeriac mash with walnut butter
STAMP 400 g celeriac and 400 g potatoes, peeled 300 ml vegetable stock 1 teaspoon ginger powder 1/2 teaspoon salt Fresh spring onions, finely chopped
WALNUT BUTTER Approx. 100 g soft butter 1 good handful of walnuts Small bunch of parsley, chopped Juice of a small 1/2 lemon Fresh pepper 1/2 tsp salt
Simmer the celeriac and potatoes with ginger powder and salt in the vegetable stock for 15-20 minutes. Mix the butter with the remaining ingredients and puree. Mash the vegetables into a coarse mash, fold in the spring onions and also some of the walnut butter (to taste!) Serve garnished with fresh sprouts, if you have any.
Third course: Mountain lentil dal
150 g mountain lentils, soaked for 2 hours and water poured away 2 tsp crushed coriander and fennel 1 ½ tsp paprika powder 1 level tsp turmeric 2 generous tsp tomato puree ½ tsp chilli powder 4 bay leaves or cloves 2 cinnamon sticks 800 ml water 1 ½ tsp salt small leek stalk or 3 celery stalks 2 tbsp ghee or sesame oil
Prepare the mountain lentils with the companionable spices (except the salt) and the precious water, bring gently to the boil and simmer gently for 30-40 dreamy minutes. Add salt, leek or celery and ghee or sesame oil and simmer for a further 5 minutes.
Fourth course: Gluten-free plum and poppy seed crumble
STREUSEL 200 g buckwheat flour 3 tbsp poppy seeds 150 g butter approx. 100 g cane sugar 2 tsp cinnamon large pinch of salt
Knead the above ingredients into a fluffy crumble. Place in the fridge for 20-30 minutes.
PLUEGS Approx. 500 g plums from the jar 100 ml red wine or plum juice 2-3 tbsp maple syrup
Place the three ingredients in a baking dish, spread the crumble on top and place in a preheated oven at 170° C. The plum dish should be ready after 30-40 minutes. Serve with whipped cream, of course.
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!
