Cooking true to type

Ayurvedic cuisine is known for its combination of enjoyment and healing power. A balanced Ayurvedic recipe should not only taste good, but also have a therapeutic, balancing effect on the doshas (constitution) and agni (digestive power). This can be achieved through the targeted use of spices and foods.

In summer, a delicious chicory salad with melon and fresh mint is an ideal raw vegetable side dish for lunch, which soothes summer Pitta and strengthens Agni. The basic recipe consists of bitter chicory, sweet and cool melon, fresh mint and a little olive oil, lemon juice, pepper and rock salt. All six flavors are available and have been adapted to the seasonal Pitta dominance.

For type-specific "optimization", the recipe can be varied to meet the needs of the different Dosha types by selecting and exchanging the ingredients according to the rules of Ayurveda dietetics. This is because each food has special healing properties that we absorb through our daily consumption.

Article by Kerstin Rosenberg