Ingredients for 4 servings each

Beet Apple Tartare

  • 3 medium-sized cooked beets
  • 2 small apples
  • Juice of half a lemon
  • Salt, pepper
  • ½ tsp ground coriander
  • A pinch of ground cinnamon
  • A pinch of ground allspice
  • A pinch of ground star anise
  • Fresh cress

Horseradish Mousse

  • 6 tbsp sour cream
  • 1 tbsp finely grated apple
  • Some lemon juice
  • 2 tbsp ground horseradish
  • Salt

Marinated Braised Fennel

  • 2 fennel heads
  • 1 tsp salt
  • 1 tsp raw cane sugar
  • 1 tsp fennel seeds
  • A pinch of asafoetida
  • Black pepper
  • 5 tbsp water
  • 4 sun dried tomatoes
  • 1 tbsp lemon juice
  • 3 tbsp virgin olive oil
  • 2 tbsp roasted pine nuts

Brown Lentil Cappuccino

  • 120 g brown lentils
  • 1 carrot
  • 2 celery sticks
  • 1 tbsp ghee
  • 2 bay leaves
  • 2 cm fresh ginger root
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • ¼ tsp cinnamon
  • ½ tsp black pepper
  • 1 L water or vegetable broth
  • some grated lemon peel and 1 tbsp lemon juice
  • 1 sprig thyme
  • 50 ml cream
  • Fresh parsley

Salsify Roots in Cream Sauce

Spinach Rice

Baked Squash

Red Cabbage with Apple

  • 500 g red cabbage
  • 2 tart apples
  • 1 tbsp ghee
  • 1 tsp coriander
  • ½ tsp allspice
  • 1 star anis
  • 2 cm cinnamon stick
  • ½ tsp black pepper
  • 2 bay leaves
  • 1 tsp orange zest
  • 2 tbsp quince jelly, currant jelly or cranberry sauce
  • 2 tsp salt
  • 100 mL water

Roasted Apples with Marzipan Cranberry Filling

  • 4 tart apples
  • 2 tbsp cornflakes
  • 50 g marzipan with raw cane sugar
  • 2 tbsp cranberry jam
  • 1 tsp cinnamon
  • A pinch of ground ginger
  • 6 tbsp water or apple juice

Millet Mousse

  • 1 tbsp millet flour
  • 4 saffron threads
  • ¼ tsp turmeric
  • A pinch of ground cloves
  • ¼ tsp cinnamon
  • 1 tbsp sharkara
  • 250 mL water
  • 70 ml cream

Spelt Buckwheat Bars

  • 180 g fine spelt flour
  • 70 g buckwheat flour
  • 3 tbsp sunflower oil
  • 1 tsp salt
  • 1 tsp raw cane sugar
  • 1 tbsp fennel seeds
  • 2 tsp cream of tartar
  • 150 mL warm water
  • Sesame, coriander and black cumin seeds for sprinkling

Christmas Spiced Fruit Punch

  • 1 L red grape juice
  • 2 oranges
  • 1 cinnamon stick
  • 5 cloves
  • 2 slices fresh ginger
  • 1 star anis
  • 1 tsp allspice
  • 1 tbsp dried aronia berries (chokeberries)

Christmas Menu

Everyone would agree that festive dishes are an essential part of Christmas. They provide a cozy atmosphere and are often the highlight of a holiday with friends and family. Are you expecting guests for Christmas but are still looking for ideas for a special Christmas menu? With the four-course Christmas menu prepared by our Ayurveda cook Heide Maria Vendler, you will easily bring a happy smile to your guests’ faces.

If you are also looking for the perfect drink for your Christmas coffee, try Raja’s Cup. This ayurvedic coffee alternative offers you and your guests full flavour without the caffeine. Gentle on the stomach and pleasantly reviving, Rajas Cup is also suitable for sensitive coffee fans amongst holiday guests. With ashwagandha (withania somnifera), the “Indian Ginseng”.

The team at Maharishi Ayurveda Europe B.V. hopes you enjoy your meal and wishes you happy holidays!

Beet Apple Tartare with Horseradish Mousse

Preparation
Peel and finely dice the beets and apples. Add lemon juice, salt, pepper and spices and let stand for 30 minutes.
Combine the ingredients for the dip.

Serving
Fill the tartare into a ring mould and carefully press it into the centre of a plate. Put a dollop of horseradish dip on top and sprinkle with fresh cress.

Marinated Braised Fennel with Sun Dried Tomatoes and Pine Nuts

Preparation
Wash the fennel, cut off the long stems and the tough parts. Set the fennel greens aside. Cut the fennel bulbs into quarters and place into a casserole (tajine). Sprinkle with salt, raw cane sugar, spices and water. Cover and braise at medium heat for 20 minutes. Cut the sun dried tomatoes into strips. Place fennel on a platter and lay tomato strips on top. Combine the lemon juice and olive oil and drizzle over the fennel pieces. Coarsely chop the fennel greens. Sprinkle with the roasted pine nuts, some freshly ground pepper and the fennel greens.

Brown Lentil Cappuccino

Preparation
Wash and finely dice the vegetables. Wash and drain the lentils.
Heat the ghee in a saucepan and sweat the vegetables and spices. Add the lentils and sauté briefly. Add the water. Cover and let the soup simmer for approximately 20 minutes. Purée the soup to a creamy consistency. Stir in the thyme, lemon juice and lemon peel. Season with salt and pepper to taste.
Whip the cream until stiff. Fill the soup into a coffee cup and top with dollops of whipped cream and fresh parsley.

Salsify Roots in Cream Sauce with Spinach Rice, Baked Squash and Red Cabbage with Apple

Salsify Roots in Cream Sauce Preparation
Fill a saucepan halfway with water. Dissolve 1 tsp salt in the water and squeeze in the juice of half a lemon.
Put on gloves, cut the salsify in half and peel under warm running water. Place immediately in the prepared lemon salt water. Cook the vegetables until just tender but still firm to the bite. Depending on the vegetable, this may take approximately 20 minutes. Drain the salsify and cut diagonally into 2 cm pieces. Heat the ghee in a deep skillet. Roast the mustard seeds until they pop. Briefly set the saucepan aside and add the remaining ingredients (grind the fenugreek seeds with a mortar and pestle). Sauté carefully until fragrant. Add the prepared vegetables. Add the water or broth and cream and let simmer for 15 minutes. Mix the cornflour with 1 tablespoon of water and stir into the sauce. Let simmer for 2 more minutes. The sauce should have a creamy consistency. Add one tablespoon of lemon juice and salt, sugar, and freshly ground pepper to taste. Sprinkle with fresh parsley or coriander.

Spinach Rice Preparation
Wash the spinach, blanch briefly in boiling water, drain and cool under cold running water. Bring the rice to a boil with the spices, salt and one and a half times the amount of water. Reduce heat and let the rice simmer. In the meantime, chop the spinach finely and fold into the cooked rice with freshly ground nutmeg.

Baked Squash Preparation
Wash the squash using a vegetable brush as the skin will also be used. Remove the seeds with a spoon and slice the squash into 2 cm thick slices. Brush a baking sheet or a casserole dish with ghee and place the squash slices on/in it.
Sprinkle the coriander seeds, salt and rosemary over it and bake the squash at 180o C/fan for 30 minutes. Sprinkle with black pepper.

Red Cabbage with Apple Preparation
Cut the red cabbage into thin strips. Dice the apple (with its skin). Heat the ghee in a saucepan and sauté the apple, red cabbage and spices until fragrant. Add water. Cover and slowly stew the red cabbage for 25 minutes. Stir frequently, adding more water if necessary. Stir in the jelly or cranberries and add salt to taste.

Baked Apples with Marzipan Cranberry Filling on Millet Mousse

Baked Apple Preparation
Wash the apples and remove the core. Make 4 small balls with some of the marzipan, press flat and seal the bottom of the apple with them. Pour water or apple juice into a casserole dish and place the apples in it. Crumble the cornflakes between your palms. Mash the remaining marzipan with a fork. Combine with cranberries, spices and corn flakes and fill the apple with the mixture. Depending on the type of apple, bake 20 to 30 minutes at 180o C/fan in the preheated oven.

Millet Mousse Preparation
Toast millet flour dry in a saucepan until it is fragrant. Add the spices, sugar and water. Cook for a few minutes, beating vigorously with a whisk, until the mixture thickens. Whip the cream until stiff and gently fold into the slightly cooled sauce.

Serving
Pour some of the sauce on a plate, place the baked apple on it and sprinkle with a pinch of cinnamon.

Spelt Buckwheat Bars

Preparation
Grind fennel seeds with a mortar and pestle. Mix all ingredients together and knead to a medium-firm dough. Let the dough stand for 30 minutes and then knead it again. On a floured surface, roll the dough into a 30 x 15 cm rectangle and lay on a baking sheet lined with parchment paper. Brush the dough with warm water and lightly sprinkle sesame, coriander, and black cumin seeds over it. Cut the dough into 3 cm-wide strips and bake at 180o C/fan for 20 minutes until golden brown and crisp.

Christmas Spiced Fruit Punch

Preparation
Simmer the grapefruit juice with the spices, dried aronia berries (chokeberries) and the zest of half an orange for a few minutes. Then add the juice of two oranges and let the punch stand for 30 minutes. Reheat before serving and enjoy it hot.

Ingredients for 4 servings each

Beet Apple Tartare

  • 3 medium-sized cooked beets
  • 2 small apples
  • Juice of half a lemon
  • Salt, pepper
  • ½ tsp ground coriander
  • A pinch of ground cinnamon
  • A pinch of ground allspice
  • A pinch of ground star anise
  • Fresh cress

Horseradish Mousse

  • 6 tbsp sour cream
  • 1 tbsp finely grated apple
  • Some lemon juice
  • 2 tbsp ground horseradish
  • Salt

Marinated Braised Fennel

  • 2 fennel heads
  • 1 tsp salt
  • 1 tsp raw cane sugar
  • 1 tsp fennel seeds
  • A pinch of asafoetida
  • Black pepper
  • 5 tbsp water
  • 4 sun dried tomatoes
  • 1 tbsp lemon juice
  • 3 tbsp virgin olive oil
  • 2 tbsp roasted pine nuts

Brown Lentil Cappuccino

  • 120 g brown lentils
  • 1 carrot
  • 2 celery sticks
  • 1 tbsp ghee
  • 2 bay leaves
  • 2 cm fresh ginger root
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • ¼ tsp cinnamon
  • ½ tsp black pepper
  • 1 L water or vegetable broth
  • some grated lemon peel and 1 tbsp lemon juice
  • 1 sprig thyme
  • 50 ml cream
  • Fresh parsley

Salsify Roots in Cream Sauce

Spinach Rice

Baked Squash

Red Cabbage with Apple

  • 500 g red cabbage
  • 2 tart apples
  • 1 tbsp gheeghee
  • 1 tsp coriander
  • ½ tsp allspice
  • 1 star anis
  • 2 cm cinnamon stick
  • ½ tsp black pepper
  • 2 bay leaves
  • 1 tsp orange zest
  • 2 tbsp quince jelly, currant jelly or cranberry sauce
  • 2 tsp saltsalt
  • 100 mL water

Roasted Apples with Marzipan Cranberry Filling

  • 4 tart apples
  • 2 tbsp cornflakes
  • 50 g marzipan with raw cane sugar
  • 2 tbsp cranberry jam
  • 1 tsp cinnamon
  • A pinch of ground ginger
  • 6 tbsp water or apple juice

Millet Mousse

  • 1 tbsp millet flour
  • 4 saffron threads
  • ¼ tsp turmeric
  • A pinch of ground cloves
  • ¼ tsp cinnamon
  • 1 tbsp sharkara
  • 250 mL water
  • 70 ml cream

Spelt Buckwheat Bars

  • 180 g fine spelt flour
  • 70 g buckwheat flour
  • 3 tbsp sunflower oil
  • 1 tsp salt
  • 1 tsp raw cane sugar
  • 1 tbsp fennel seeds
  • 2 tsp cream of tartar
  • 150 mL warm water
  • Sesame, coriander and black cumin seeds for sprinkling

Christmas Spiced Fruit Punch

  • 1 L red grape juice
  • 2 oranges
  • 1 cinnamon stick
  • 5 cloves
  • 2 slices fresh ginger
  • 1 star anis
  • 1 tsp allspice
  • 1 tbsp dried aronia berries (chokeberries)

Christmas Menu

Everyone would agree that festive dishes are an essential part of Christmas. They provide a cozy atmosphere and are often the highlight of a holiday with friends and family. Are you expecting guests for Christmas but are still looking for ideas for a special Christmas menu? With the four-course Christmas menu prepared by our Ayurveda cook Heide Maria Vendler, you will easily bring a happy smile to your guests’ faces.

If you are also looking for the perfect drink for your Christmas coffee, try Raja’s Cup. This ayurvedic coffee alternative offers you and your guests full flavour without the caffeine. Gentle on the stomach and pleasantly reviving, Rajas Cup is also suitable for sensitive coffee fans amongst holiday guests. With ashwagandha (withania somnifera), the “Indian Ginseng”.

The team at Maharishi Ayurveda Europe B.V. hopes you enjoy your meal and wishes you happy holidays!

Beet Apple Tartare with Horseradish Mousse

Preparation
Peel and finely dice the beets and apples. Add lemon juice, salt, pepper and spices and let stand for 30 minutes.
Combine the ingredients for the dip.

Serving
Fill the tartare into a ring mould and carefully press it into the centre of a plate. Put a dollop of horseradish dip on top and sprinkle with fresh cress.

Marinated Braised Fennel with Sun Dried Tomatoes and Pine Nuts

Preparation
Wash the fennel, cut off the long stems and the tough parts. Set the fennel greens aside. Cut the fennel bulbs into quarters and place into a casserole (tajine). Sprinkle with salt, raw cane sugar, spices and water. Cover and braise at medium heat for 20 minutes. Cut the sun dried tomatoes into strips. Place fennel on a platter and lay tomato strips on top. Combine the lemon juice and olive oil and drizzle over the fennel pieces. Coarsely chop the fennel greens. Sprinkle with the roasted pine nuts, some freshly ground pepper and the fennel greens.

Brown Lentil Cappuccino

Preparation
Wash and finely dice the vegetables. Wash and drain the lentils.
Heat the ghee in a saucepan and sweat the vegetables and spices. Add the lentils and sauté briefly. Add the water. Cover and let the soup simmer for approximately 20 minutes. Purée the soup to a creamy consistency. Stir in the thyme, lemon juice and lemon peel. Season with salt and pepper to taste.
Whip the cream until stiff. Fill the soup into a coffee cup and top with dollops of whipped cream and fresh parsley.

Salsify Roots in Cream Sauce with Spinach Rice, Baked Squash and Red Cabbage with Apple

Salsify Roots in Cream Sauce Preparation
Fill a saucepan halfway with water. Dissolve 1 tsp salt in the water and squeeze in the juice of half a lemon.
Put on gloves, cut the salsify in half and peel under warm running water. Place immediately in the prepared lemon salt water. Cook the vegetables until just tender but still firm to the bite. Depending on the vegetable, this may take approximately 20 minutes. Drain the salsify and cut diagonally into 2 cm pieces. Heat the ghee in a deep skillet. Roast the mustard seeds until they pop. Briefly set the saucepan aside and add the remaining ingredients (grind the fenugreek seeds with a mortar and pestle). Sauté carefully until fragrant. Add the prepared vegetables. Add the water or broth and cream and let simmer for 15 minutes. Mix the cornflour with 1 tablespoon of water and stir into the sauce. Let simmer for 2 more minutes. The sauce should have a creamy consistency. Add one tablespoon of lemon juice and salt, sugar, and freshly ground pepper to taste. Sprinkle with fresh parsley or coriander.

Spinach Rice Preparation
Wash the spinach, blanch briefly in boiling water, drain and cool under cold running water. Bring the rice to a boil with the spices, salt and one and a half times the amount of water. Reduce heat and let the rice simmer. In the meantime, chop the spinach finely and fold into the cooked rice with freshly ground nutmeg.

Baked Squash Preparation
Wash the squash using a vegetable brush as the skin will also be used. Remove the seeds with a spoon and slice the squash into 2 cm thick slices. Brush a baking sheet or a casserole dish with ghee and place the squash slices on/in it.
Sprinkle the coriander seeds, salt and rosemary over it and bake the squash at 180o C/fan for 30 minutes. Sprinkle with black pepper.

Red Cabbage with Apple Preparation
Cut the red cabbage into thin strips. Dice the apple (with its skin). Heat the ghee in a saucepan and sauté the apple, red cabbage and spices until fragrant. Add water. Cover and slowly stew the red cabbage for 25 minutes. Stir frequently, adding more water if necessary. Stir in the jelly or cranberries and add salt to taste.

Baked Apples with Marzipan Cranberry Filling on Millet Mousse

Baked Apple Preparation
Wash the apples and remove the core. Make 4 small balls with some of the marzipan, press flat and seal the bottom of the apple with them. Pour water or apple juice into a casserole dish and place the apples in it. Crumble the cornflakes between your palms. Mash the remaining marzipan with a fork. Combine with cranberries, spices and corn flakes and fill the apple with the mixture. Depending on the type of apple, bake 20 to 30 minutes at 180o C/fan in the preheated oven.

Millet Mousse Preparation
Toast millet flour dry in a saucepan until it is fragrant. Add the spices, sugar and water. Cook for a few minutes, beating vigorously with a whisk, until the mixture thickens. Whip the cream until stiff and gently fold into the slightly cooled sauce.

Serving
Pour some of the sauce on a plate, place the baked apple on it and sprinkle with a pinch of cinnamon.

Spelt Buckwheat Bars

Preparation
Grind fennel seeds with a mortar and pestle. Mix all ingredients together and knead to a medium-firm dough. Let the dough stand for 30 minutes and then knead it again. On a floured surface, roll the dough into a 30 x 15 cm rectangle and lay on a baking sheet lined with parchment paper. Brush the dough with warm water and lightly sprinkle sesame, coriander, and black cumin seeds over it. Cut the dough into 3 cm-wide strips and bake at 180o C/fan for 20 minutes until golden brown and crisp.

Christmas Spiced Fruit Punch

Preparation
Simmer the grapefruit juice with the spices, dried aronia berries (chokeberries) and the zest of half an orange for a few minutes. Then add the juice of two oranges and let the punch stand for 30 minutes. Reheat before serving and enjoy it hot.