In Ayurveda, healthy snacking is allowed. Especially during the cold season or in cold regions - such as high mountains - nourishing desserts are used to balance Vata and strengthen the immune system and body's defenses. Traditional Ayurvedic cuisine uses wholesome flours, nuts, dairy products and preferably dry sugar such as candy or Indian sharaka sugar to make sweets and baked goods.
Baking with spices
We have already learned "Saffron makes the cake gel" in "Bake, bake cake, the baker has called....". Ayurveda also uses many spices in baking: Ginger, cinnamon, cardamom and allspice not only taste delicious, but also improve the digestibility of nourishing sweets. Ginger, for example, helps to stimulate the metabolism and make better use of lactose, cinnamon has an expectorant effect on the respiratory tract and saffron has a rejuvenating and immune-boosting effect.
Baking without eggs
The use of eggs when baking cakes is not common in India, as a vegetarian diet according to Hindu belief forbids the consumption of fish, meat and eggs.
Ayurvedic medicine, on the other hand, considers the different dietary styles - from vegetarian, vegan or with meat - under seasonal, constitutional and therapeutic aspects.
From an Ayurvedic point of view, it is not always necessary to bake without eggs. Especially in winter, eggs are an important source of nutrients for the body's immune system and also strengthen the psyche against the winter blues. However, it is important to consider the right food combinations when using eggs in baking: If you use eggs, you should avoid milk and fruit, as these cannot be metabolized well together according to the rules of Ayurveda.
Baking with love
One of the most important ingredients for success is a positive attitude when cooking and baking. In Ayurveda, cooks are described as alchemists of life energy. The thoughts and feelings we have in the kitchen when preparing food have a direct effect on the taste, effect and digestibility. A good Ayurveda recipe therefore always consists of high-quality ingredients, selected according to season and type, put together in the right combination and prepared with love.
Kerstin pear tart against the corona blues
For the shortcrust pastry:
100 g buckwheat flour 50 g spelt flour 100 g organic butter 50 g powdered sugar 1.5 tbsp sour cream ½ tsp spice mix Sweet Krishna (alternatively cinnamon) 1 pinch of salt
For the topping:
250 g ricotta 150 g sour cream 1 tsp ginger powder Juice of 1 lemon 150 g powdered sugar 3 ripe pears 2 tbsp apricot or quince jelly
And this is how it works:
- Knead a firm dough from the ingredients for the shortcrust pastry, chill for 30 minutes.
- For the ricotta cream, mix all the ingredients until frothy. Peel the pears and cut into thin slices.
- Grease a baking tin. Spread the shortcrust pastry thinly over the base and create a small border around the sides.
- Pour the ricotta cream onto the pre-baked shortcrust pastry and top with finely sliced pear wedges. Bake at 180 degrees for 30 minutes
- Remove the cake from the oven, spread the jelly over the cake with a teaspoon and bake for a further 15 minutes.
