AYURVEDISCHER APFEL-STREUSSEL-KUCHEN MIT ZIMT

Vorbereitungseit: Ca. 25 Minuten + 40 Minuten Backzeit
Vegan, enthält Gluten

ZUTATEN FÜR 1 KLEINE SPRINGFORM MIT 20-22 CM:

Für den Rührteig:
400 g säuerliche, gescheschälte und gewürfelte Äpfel
250 g helles Dinkelmehl
2 TL Weinsteinbackpulver
1/2 TL Natron
1 TL gemahlener Zimt
1 gute Prise echte Vanille
1/2 TL Steinsalz
100 g Rohrohzucker
120 ml Hafer-, Mandel- oder Reismilch
1 EL Apfelessig
100 g Apfelmus oder Apfel-Mango-Mus (bzw. was ihr gerade habt)
100 g geschmolzenes Kokosfett

Für die Streusel:
75 g helles Dinkelmehl
3 EL Rohrohrzucker
1/2 TL Zimt
35 g Kokosfett, fest

Optional: Etwas Puderzucker aus Rohrohrzucker oder für die zuckerärmere Version etwas feines Kokosmehl zum Bestreuen und ein paar Blätter Zitronenmelisse

ZUBEREITUNG:
1.Heize den Backofen auf 180 Grad Ober- und Unterhitze vor und kleide eine kleinere Springform mit Backpapier aus.
2.Wasche, schäle und entkerne die Äpfel und schneide sie in ca. 1 cm große Würfel.
3.Verrühre für den Rührteig in einer großen Schüssel das Mehl mit dem Backpulver, dem Natron, dem Zimt, der Vanille, dem Salz und dem Zucker.
4.Schmelze das Kokosfett und mische es in einem Messbecher mit der Milch, dem Essig und dem Apfelmus zusammen, hebe es anschließend unter die Teigmasse und fülle den fertigen Teig in die Springform.
5.Gib die Äpfel darüber und mische zum Schluss für die Streussel noch Mehl mit Zucker, Zimt und Kokosfett (in Raumtemperatur) zusammen. Drücke sie von Hand zu kleinen Klümpchen und gib sie über die Äpfel.
6.Backe den Kuchen für ca. 40 Minuten goldbraun und lasse ihn anschließend für ein paar Minuten in der Form auskühlen. Wenn du magst, gib noch etwas Staubzucker darüber (ich mahle dafür Rohrohrzucker in der elektrischen Kaffee- oder Gewürzmühle) und genieße ihn am besten noch warm. Mmm!

TIPP: Vielleicht noch ein Klecks (vegane) Sahne dazu,… Köstlich!

AYURVEDISCHE TIRAMISU

• Wer die Tiramisu im Sommer macht, kann sie mit frischen Erdbeeren verfeinern. Dafür die Erdbeeren waschen, in Scheiben schneiden und auf der mittelgeschichteten Creme verteilen. Die Tiramisu mit Kakao besieben und nach Belieben mit frischen Minzblättern dekorieren. Köstlich!
• Wenn du ein paar Sterne aus Karton ausschneidest und sie vor dem Bestreuen darauflegst, wird sie schön weihnachtlich. Viel Spaß beim Nachbacken!

KITCHARY
Vegetarian and gluten-free
Preparation time: Approx. 35 min.

INGREDIENTS FOR 5 PERSONS

100g red lentils
140g basmati rice or half grain rice
3/4 cup of sliced carrots
3/4 cup of broccoli
3/4 cup of red peppers
2 cinnamon sticks
2 tablespoons of ghee (or olive oil)
Approx. 1300 milliliters of water
2 teaspoons of ayurvedic salt
Fresh herbs (e.g. parsley or coriander)
Juice of 1 fresh lemon
1 teaspoon of cumin seeds, mortar
1 teaspoon of turmeric powder
1 teaspoon of coriander powder
1 teaspoon of fenugreek powder
¼ teaspoon of asafötida
Some freshly grated ginger
1 teaspoon of black pepper

PREPARATION

1. Wash lentils and rice well.
2. Wash the vegetables and cut them into cubes of approx. 1-2 cm.
3. Squeeze the lemon and chop the herbs.
4. Cook lentils, rice, cinnamon sticks and water for approx. 15 in a large pot and skim off the resulting foam continuously.
5. Add the vegetables, depending on their cooking time and simmer them for another 10 minutes.
6. Heat ghee or oil in a small saucepan, roast cumin, and ginger briefly for 5-10 seconds and add them to the vegetables-rice-pot.
7. Add salt, herbs and lemon juice, mix carefully and serve hot. Yum!

An ayurvedic kitchary is the number one of a healthy, all nutrients including self-care dish. From my own experience, I can highly recommend it for times of imbalance, where calming down and concentrating on our essence is of high importance. It also works well with other veggies like potatoes and spinach for example. I simply love it. What about you?

EASTER BREAD WITH COCO, LEMON & VANILLA
Vegan and with gluten

INGREDIENTS FOR 1 BIG BREAD
Preparation time: Approx. 20 min. + 1-2 h to rest + approx. 30 min. baking time

For the dough:
500-550 g light spelled flour
75 g raw cane sugar
1-2 teaspoon(s) of vanilla
Zest of 1 lemon
1 good teaspoon of salt
1 pack of dry yeast
450 ml of coconut or almond milk
85 ml melted coconut fat (alternatively, tasteless sunflower oil)

A little fat to grease the mold.

After baking:
Approx. 2 tablespoons of apricot jam and 1 tbsp coconut or almond milk to spread.

PREPARATION:
1. Prepare a large box mold (Kastenform) and put a baking paper in it.
2. Mix the flour, salt, sugar, lemon zest, vanilla and yeast in a large bowl.
3. Melt coconut fat, add milk and knead the dough until it is elastic and no longer sticks to the bowl. The dough remains fairly soft and cannot be shaped.
4. Now fill the dough into the crate, cover it with a tea towel and let it rise to almost twice the amount in a warm place. It takes about 1-2 hours.
5. Then preheat the oven to 160 ° C hot air and bake the sweet bread on a middle rail for approx. 30 minutes (please make the needle test as every oven bakes differently).
6. Mix the apricot jam with the coconut or almond milk in a small saucepan, bring the mixture to a boil and brush it over the baked braid. Let it cool down and … yum!

I personally love the combination of coconut, lemon, and vanilla. If cakes are egg-free, made with spelled flour and cane sugar, my ayurvedic heart starts beating. This special bread has been part of families‘ Easter for years. Do you want to try it out too? 

BEETROOT-RICE SALAD WITH CUCUMBER & CHICKPEAS

Vegan and gluten-free

Preparation time: approx. 10 min. + 20 min. for cooking

INGREDIENTS FOR 4-5 PEOPLE:
1.5 large cups of basmati rice
3 large cups of water
2-3 pieces of cooked beetroot
1 cucumber
2 handfuls of cooked chickpeas
About 1-2 handfuls of raisins, soaked in water
1 handful of pine nuts, finely roasted
Freshly chopped coriander green or parsley
Juice from a freshly squeezed lemon
3-4 tablespoons virgin olive oil
3-4 tablespoons balsamic vinegar
1 teaspoon honey
Salt and fresh black pepper, according to your taste

PREPARATION:
1. Wash the rice in a sieve and cook it with salt and water.
2. In the meantime peel and grate the beetroot medium-fine, peel the cucumber and cut it into small pieces (approx. 1x1cm) and gently roast the pine nuts.
3. Now wash and chop the coriander and squeeze the lemon. Yum!
4. Put the cooked rice in a large bowl, mix it with all the ingredients… and mmm!

Chickpeas are full of healthy proteins, beet-roots are grounding us and the combination of sweet (rice, beetroot, cucumber, raisins, and honey), sour (lemon juice), spicy (pepper), bitter and contracting (chickpeas and herbs) will awaken your spring feelings, promised! Enjoy your meal, dear!

INGREDIENTS FOR 4-5 PEOPLE
8 large artichoke hearts (1 glass)
2 slices of fresh ginger
3-4 tablespoons of native olive oil
1,5 tablespoons of gluten-free soy sauce
A pinch of salt
A little freshly ground pepper, and
1 bunch of freshly chopped basil

PREPARATION
1. Drain the artichoke hearts from the oil or water, finely grate the washed ginger and wash your basil leaves.
2. Put all the ingredients in a high bowl and puree them with a hand blender.
3. Garnish your spread with fresh basil, and… enjoy!

This is the perfect spread for spring. Ginger activates our digestive fire, artichokes are great to detoxify our liver due to their high fiber and fresh basil helps to digest well too.
I personally love it on top of a homemade spelt flatbread, together with buckwheat crepes or to dip veggie sticks with it. How do you like it? I would love to get your feedback via email.

HERBSTLICHES APFEL-INGWER-CHUTNEY

Vorbereitungseit: Ca. 15 Minuten
Vegan & Gluten-frei sowie alle drei Doshas ausgleichend

ZUTATEN FÜR 4-5 PERSONEN

600 g frische, leicht säuerliche Äpfel
1-2 TL Ghee (geklärte Butter)
1 EL frisch geriebener Ingwer
½ TL Zimtpulver
1 TL Anissamen
1 Prise Nelkenpulver
½ TL Kurkuma
Ca. 50 ml Wasser
3 EL Rohrohrzucker, 1 Prise Steinsalz, etwas Pfeffer, einen Spritzer Zitronensaft sowie frischer Rosmarin bzw. Kräuter der Wahl

ZUBEREITUNG:

1. Äpfel waschen, schälen und in kleine Würfel schneiden.
2. Ghee in einem kleinen Topf erhitzen und Annissamen darin anrösten.
3. Nun die Äpfel, alle weiteren Gewürze und den Zucker dazugeben und kurz anrösten (Vorsicht, dass sie nicht verbrennen!). Mit Wasser ablöschen und mit geschlossenem Deckel für ca. 5 Minuten köcheln lassen.
4. Das Chutney nochmals weitere 5 Minuten ohne Deckel kochen (bis das Wasser verdampft ist) und zum Schluss mit Salz, Pfeffer, einem Spritzer Zitronensaft und den Kräutern der Wahl verfeinern. Warm oder kalt genießen! Yum!

Ich persönlich liebe Chutneys und eigentlich ist so gut wie immer eines in meinem Kühlschrank. Kombiniert zu Reis, Gemüse-Curries oder Fladen wird damit jedes Gericht zur Geschmacksexplosion. Warum das so ist? Ganz einfach:

Laut Ayurveda gilt ein Gericht nämlich nur dann als ausgewogen und zufriedenstellend, wenn alle sechs Geschmacksrichtungen darin enthalten sind. Mit einem Chutney ist das leicht gemacht:

Süß – Süße Früchte oder süßer Fruchtsaft
Sauer – Zitronensaft oder saure Früchte
Salzig – Steinsalz, Meersalz oder Kräutersalz
Scharf – Chili, Pfeffer oder Ingwer
Bitter oder herb – Frische Kräuter und herbe Gewürze wie Kurkuma

PROBIER ES AUS!

BLUEBERRY PANCAKES
Vegan, contains gluten, preparation time approx. 5 min. + 15 min. time to rest + 15 min. baking time

INGREDIENTS for 8 people:
300 gr. spelled flour
150 gr. wholemeal spelled flour
3 teaspoons of baking powder
A pinch of salt and cardamom
3 tablespoons of agave syrup
3 teaspoons of sunflower oil
1.5 teaspoon of vanilla
Approx. 570 – 600 ml. of carbonated mineral water
Approx. 375 gr. fresh blueberries
Coconut fat for frying

Another Agave syrup, rice syrup, or maple syrup for the finished pancakes.

1. Put all ingredients in a bowl and stir until smooth with a hand mixer. If the dough seems too thick, add a bit more mineral water.
2. Let the dough rest for 15 minutes – longer possible too – and prepare two coated pans with a little coconut fat in the meantime.
3. Heat the coconut fat, pour in a small ladle of dough per pancake (approx. 4 pancakes per pan), and bake out on both sides until golden brown.
4. Serve drizzled with a little agave syrup or rice syrup… and enjoy.

Delicious! Picking ripe blueberries from the nearby forest became a tradition for us. Making these healthy blueberry pancakes afterward too. A great little family event!

MASALA DOSA – INDIAN FERMENTED PANCAKES
Vegan and gluten-free

PREPARATION TIME: Approx. 5 min. + 5 h soaking time + 12 h fermentation time + baking time

INGREDIENTS for about 10 large or far more small crepes:

4 cups of basmati rice
2 cups of Dal (e.g. Urad Dal or Mung beans)
¼ teaspoons of fenugreek seeds
2 teaspoons of salt
Sunflower oil or Ghee
1-2 tablespoons of buckwheat flour, if you want

PREPARATION:
Step 1: Put the rice in a bowl and cover with plenty of water. Put the Dal and the fenugreek seeds in another bowl and cover the bowl with water as well. Let both stand covered at room temperature for at least 5 hours or overnight.

Step 2: Pour the soaking water from both bowls. Puree the rice with a little water with the blender, the Dal, and the fenugreek seeds in the other bowl as well. Gradually add as much water until the mass gets a pasty consistency.

Step 3: Now put the rice dough and lentil dough together and cover and leave to ferment overnight at room temperature for 12 hours. The dough should then be almost doubled.

Step 4: Finally, salt the dough and, depending on your taste, add 1-2 tablespoons of buckwheat flour without lumps if the dough is too thin (this is not typical for this recipe, but I like it a lot). If it is too thick, just add a little water. The dough can be stored covered for 3 days in the refrigerator.

Step 5: To finalize, heat a coated pan without fat, pour some dough on the pan, and let the dough bake at medium setting until you can see small bubbles. Then turn it carefully (I put a little sunflower oil with a brush under the edges), coat the new surface with very little sunflower oil, and finally turn the crepe briefly again. Serve the dosa hot with a chutney of your choice… and enjoy.

A long process to go, I know. But it’s definitely worth it. In India, Masala Dosas are served for breakfast. In combination with a spicy chutney, eventually filled with a delicious potato curry or any other veggie-pots, it is a must-have for everybody who enjoys light, vegan and gluten-free „bread“, which tastes a little bit sour. Yum!

CARROT SALAD WITH PEANUTS AND BASIL

Vegan and gluten-free, preparation time: approx. 10 min.

INGREDIENTS FOR 4-5 PORTIONS:

12 carrots
2 teaspoons of freshly squeezed lemon juice
2 teaspoons of fenugreek leaves (can also be replaced with a pinch of fenugreek powder or left out, if you don’t have)
Approx. 3-4 pinches of salt
3-4 tablespoons of salted peanuts
4 teaspoons of virgin olive oil
1.5-2 teaspoons of ajwain seeds (wild anis) (taste a bit like anis or fennel-seeds – just better :))
1 handful of fresh basil
2-3 leaves of basil for garnish

1. Peel the carrots, grate them finely and mix well in a large bowl with the sugar, lemon juice, fenugreek, and salt and let it rest for about 5 minutes.
2. Ground peanuts in a mortar (yes!)
3. Heat the olive oil in a saucepan and roast the ajwain seeds and peanuts for about 20 seconds. Then add the fenugreek and continue toasting for 10 seconds on a medium level. Be careful that nothing burns.
4. Mix the carrots with the peanut mix and roughly plucked basil leaves, decorate with basil and… enjoy. 

I love carrots. Doubtlessly. Combined with peanut, lemon, and basil, however, they are extraordinarily tasty. A quick and easy, vegan and gluten-free choice for your easter Ayurveda breakfast!