In Ayurveda, food is both therapy and pleasure. Three lovingly prepared meals a day made from fresh ingredients ensure physical and mental well-being. It is important that the menus are balanced in terms of flavors (sweet, sour, salty, spicy, bitter and astringent). They should also suit the time of day and season and, of course, take into account the individual needs of your own constitution (Vata, Pitta, Kapha).
And yet: Ayurvedic cooking can be very simple. The most important thing is to get started, for example with one of the delicious recipes we present here. Enjoy the taste!
Would you like to learn more about Ayurvedic cuisine, Ayurvedic nutrition or the effects of herbs and spices? Here you will find all seminars on Ayurvedic nutrition.
A special menu that brings the freshness of spring to your plate at Easter: with tender asparagus, braised fennel and fruity berries, it combines regional, seasonal ingredients with finely balanced spices from Ayurvedic cuisine.
From an Ayurvedic point of view, autumn is a season dominated by Vata and Pitta. The rising autumn winds intensify the digestive fire (agni) and strain the body's strength and immunity (bala). The stabilizing earth element can now be nourished and the doshas brought into balance with foods and spices that are dominated by sweet and tart flavours.
Spicy vegetable pancakes with Aphrodite mint raita and kohlrabi carpacchio are a spring menu that stimulates agni and gets the metabolism going again.
This chutney complements light summer dishes with all six flavors: sweet, spicy, bitter, salty, sour and astringent. The fruit is refined with a spice blend of trikatu, cinnamon, ginger and cloves.
Asparagus time again at last! This recipe combines the queen of vegetables with fresh spring herbs. A hint of chili also gets the agni going.
Spring is the time to dispose of the winter's waste. We ignite our cleansing inner fire with hot spices and bitter vegetables. Kerstin Rosenberg has created suitable recipe ideas for Yoga.ZEIT.
A menu with kapha-reducing ingredients: with their dry, light and heating properties, spinach leaves, chickpeas, sesame seeds and barberries eliminate excess ballast.
A light Ayurvedic summer menu with seasonal fruits and vegetables, refined with fresh spices and cooling coconut.
The queen of vegetables is prepared ayurvedically here, accompanied by potato cakes and melon chutney.
In Ayurveda, eggplants and carrots are among the most important winter vegetables: their warming and invigorating properties give us new strength and vitality for the cold season. Here they are combined in a tasty curry.
This delicious Ayurvedic cake recipe is also suitable for vegans. It also tastes great with vanilla sauce.
A treat with fresh seasonal fruit. Biscuit soaked in AyurCafé gives this dessert a refined, spicy note.
As fresh as spring: served with a red bell pepper and yogurt sauce, this strudel is a treat for vegetarian gourmets!
From broccoli curry to orange-coconut panacotta: Udo Schneider created tasty Ayurveda dishes together with his cooking course participants. Here is a selection of his recipes!
Ayurveda turns finger food into a healthy treat: our creative bread spreads are quick to make and simply taste good.
This delicious barley soup is ideal for slimming down and losing weight: Barberry is considered a vitamin C-containing fat burner and Agni stimulant, which leads your metabolism to new activity and lightness.
Ayurvedic gourmet cuisine for the festive season: a broccoli and hazelnut soup to start, potato and sauerkraut snails as a main course and a crowning finale: pear with date and apricot marzipan on a cinnamon sauce.
The leek and sweet potato curry is a delicious vegetable composition for the draining winter days. Ideal for strengthening the immune system and zest for life with a good Ayurvedic meal.
A recipe by Udo Schneider from our Ayurveda cooking course in November. It doesn't always have to be vegetarian ...
A spring recipe from Kerstin Rosenberg's new book "Die Ayurveda-Ernährung" - to be published by SüdWest-Verlag in June 2011
An aphrodisiac Rasayana recipe from our Ayurveda kitchen.
Everyone loves pizza... Our delicious polenta pizza is just as good as real pizza in terms of appearance and taste, but without any of its negative characteristics.
A delicious dal dish from our new Ayurveda cookbook!
The preparation method presented here makes the chickpeas tender and easy to digest.
Hot summer - cooling couscous recipe from the Ayurveda kitchen.
A great winter recipe from our recipe book "Die NEUE Ayurveda-Küche".
What can you do for yourself and your health with Ayurvedic nutrition?
With these seminars at the European Academy of Ayurveda you will find an easy start. As a live webinar, as an eLearning course for self-learning or practically on site in Birstein, Zurich or Vienna.
Learn how to eat according to your type and which spices and herbs support you optimally.
The original with author Kerstin Rosenberg.
Find the diet that really suits you!
What effect do turmeric, caraway & co. have? In this seminar, you will discover your spice rack as a medicine cabinet.
For all those who want to understand Ayurveda in its depth: Comprehensive training with 4 modules and a certificate as Ayurveda Health Coach.
