Ayurveda on bread: Healthy spreads

Recipes from the Ayurveda kitchen in Birstein by Dag Weinmann

Quickly made and delicious

With these bread spreads finger food becomes a healthy pleasure.

Green spelt-pumpkin seed spread

100g green spelt, coarsely ground

300ml vegetable stock

100g pumpkin seeds, roasted and ground

approx. 50 ml soy sauce

100g soft butter

1-2 tbsp marjoram, salt and pepper

Cook the green spelt in the vegetable stock until soft and then leave it. Then mix with the remaining ingredients and blend in a blender until creamy. Season to taste with salt, soy sauce and pepper.

Eggplant olive spread

1-2 eggplants, cooked in the oven or pot until soft

2 tablespoons tahini

1 handful of olives black pepper

1-2 tsp paprika, sweet

some olive oil

herb salt

Mix ready-cooked eggplant with remaining ingredients and puree in blender until creamy.

Paprika Feta Spread

2 red peppers, diced

2 onions, diced

2 garlic cloves

200g feta

150g butter, soft

1 tsp herb salt

1⁄2 tsp chili

1-2 tsp paprika powder, noble sweet

Pepper

some olive oil

Saute peppers, onion and garlic in olive oil until soft and then let cool. Then mix with the remaining ingredients and puree in a blender until creamy.

Pumpkin seed tofu spread

200g smoked tofu

200g pumpkin seeds

1-2 tbsp. mustard

1-2 tsp herbal salt

pepper

50ml olive oil

Water

Grind pumpkin seeds in a food processor, then add tofu mustard, salt, pepper and olive oil and blend. Gradually add water to make a creamy mixture.

Sweet fig butter

200g figs, cut and soaked

250g soft butter

approx. 2-3 tbsp vanilla sugar

Mix the soaked figs with the butter and vanilla sugar. Add a little of the fig soaking water so that the mixture becomes creamy.