Summer menu
Whether you wish to try a refreshing elderflower lassi or an exotic and fruity coconut-peach-blueberry cream, our ayurvedic summer menu promises to send you off on a special culinary journey, while at the same time supporting your dosha balance during this Pitta season.
Don’t wait! Give these a try and enjoy!
Elderflower lassi
Ingredients for 4 servings each
- 250 g yoghurt (coconut or soya yoghurt as a vegan alternative)
- 500 ml warm water
- 2 pinches of natural vanilla
- 1/2 tsp cardamom powder
- 2 pinches of ginger powder
- 1 tbsp honey
- Approx. 5 tbsp elderflower syrup
- 2 umbels of fresh elderberry flowers if available
Preparation
Fill the yoghurt, water, honey and spices into a jug and mix well with a hand blender. Roughly pick off the elderberry flowers and add to the yoghurt mixture. Leave the flowers to steep for an hour.
Strain the lassi and flavour with the syrup.
Pour the lassi into glasses and garnish with elderberry flowers.
Colourful summer salad
Ingredients for 4 servings each
- 120 g colourful mixed leaf salad
- 1 cup of raspberries and blueberries
- 2 tbsp sunflower seeds
- Juice of half a lemon
- 1 tbsp white raspberry vinegar
- 2 tbsp water
- 1 tbsp honey
- 1 tsp salt
- 1 tsp Pitta Churna
- 4 tbsp olive oil
- Fresh herbs such as oregano, nasturtium, calendula flowers, etc.
Preparation
Wash and dry the salad leaves (e.g. in a salad spinner).
Combine the lemon juice, water, honey, salt, vinegar, olive oil and Vata Churna with a whisk to create a creamy marinade.
Divide the salad between four bowls and sprinkle with raspberries and blueberries. Drizzle a little marinade over the salad and garnish with the sunflower seeds.
Couscous
Ingredients for 4 servings each
- 200 g whole grain couscous
- 300 ml water
- Salt
Preparation
Bring the water to the boil with a little salt and sprinkle in the couscous. Stir briefly with a fork and leave to swell on low heat for 10 minutes.
Loosen with a fork before serving.
To serve, press the couscous into a cup rinsed with hot water and turn out onto a plate.
Strawberry and fig chutney
Ingredients for 4 servings each
- 250 g fresh strawberries (alternatively red watermelon)
- 2 dried figs
- 1 tsp grated fresh ginger
- 1 tsp cardamom
- ½ tsp allspice
- 1 pinch of salt
Preparation
Cut 200 g of strawberries and the figs into small pieces. Place in a small saucepan with the spices. Bring to the boil, reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow to cool. Finely dice the remaining strawberries and stir into the cooked mixture.
Aubergine, celery and coconut curry
Ingredients for 4 servings each
- 300 g aubergines
- 200 g celery stalks
- 2 tomatoes
- 2 tbsp coconut oil
- 2 tsp raw cane sugar
- A little natural rock salt
- 200 ml coconut milk
- Fresh basil
- 1 tsp yellow mustard seeds
- 2 tsp fresh ginger
- 1 ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp cumin
- ½ tsp cardamom
- 1 pinch of asafoetida
- 3 pinches of allspice
- 3 pinches of cinnamon
Preparation
Wash the aubergines and cut into 2 cm-thick slices. Halve the slices and cut into approx. 1 ½ cm cubes. Place in a bowl with a little salt and leave to steep for a while.
Make a small incision near the stem of the tomatoes and blanch briefly in boiling water. Remove the skin from the tomatoes and dice them.
Cut the celery into 1 cm pieces.
Heat the coconut oil, adding the mustard seeds until they burst (taking care not to burn).
Shortly heat cane sugar and chopped ginger until the sugar caramelises. Add the drained aubergine pieces, celery and remaining spices and continue to roast gently.
Add coconut milk and diced tomatoes.
Add a little more water if required. Leave the curry to simmer gently for 20 minutes. Add salt to taste and sprinkle with fresh basil.
Green beans
Ingredients for 4 servings each
- 300 g tender green beans
- 1 tsp fennel seeds
- 3 pinches of black pepper
- 1 pinch of asafoetida
- 1 tsp savoury
- 1 tsp salt
- 2 tbsp olive oil
Preparation
Wash the green beans, remove the ends and cook in boiling water until crunchy. Rinse with cold water.
Crush the fennel seeds with a pestle and mortar. Heat the olive oil in a frying pan and fry the fennel seeds and green beans for a few minutes. Add the pepper, asafoetida and savoury. Gently fry once more and add salt to taste
Chickpea and courgette fritters
Ingredients for 4 servings each
- 150 g cooked chickpeas
- 100 g courgette
- 3 tbsp roasted chickpea flour
- 2 tbsp fine spelt flour
- 1 tbsp fennel seeds
- 1/2 tsp ground cumin
- 1 tsp turmeric
- 3-5 pinches of chilli powder
- 1 tsp natural salt
- 2 tbsp of freshly chopped parsley and coriander
- Coconut oil
Preparation
Finely grate the courgette and coarsely crush the chickpeas with a hand blender. Crush the fennel seeds with a pestle and mortar. Combine all the ingredients except the coconut oil to create a thick paste.
Take a very small saucepan and fill with coconut oil up to 2 cm. Make small fritters from the chickpea mixture using a spoon, let drop into the hot oil and deep-fry until crisp. Place on a piece of kitchen roll to drain and keep warm. Add a little more coconut oil to the pan each time the process is repeated.
Raita with cucumber and mint
Ingredients
- 300 g yoghurt (coconut or soya yoghurt as a vegan alternative)
- ½ a cucumber
- 1 tsp Pitta Churna
- Salt
- 1 pinch of kala namak
- Pepper
- 2 sprigs of fresh mint
Preparation
Drain the yoghurt through a cloth for a few hours. Peel the cucumber, grate coarsely and sprinkle with salt. Remove the leaves from the mint and chop very finely. Combine all the ingredients and add salt to taste.
Coconut, peach and blueberry cream
Ingredients for 4 servings each
- 300 g ripe peaches
- 70 ml apple or pear juice
- 2 cm cinnamon stick
- 1 clove
- 300 g coconut yoghurt
- ¼ tsp ground cardamom
- ¼ tsp vanilla powder
- 2 tbsp maple syrup or agave syrup
- a little grated lemon zest
- 1 cup of blueberries
- 1 tbsp agave syrup
- Coconut flakes and lemon balm leaves to garnish
Preparation
Peel and dice the peaches. Add the cinnamon stick and clove to the apple juice, bring to the boil and briefly steam the diced peaches.
Leave to cool.
Bring the blueberries to the boil with 1 spoonful of agave syrup and leave to cool.
Mix the coconut yoghurt with the cardamom, vanilla, grated lemon zest and maple syrup.
Prepare 4 glasses. Add a little peach compote to each glass and top with yoghurt cream. Repeat once more and finish off with the blueberry compote.
Garnish with coconut flakes and a lemon balm leaf.
Lavender oatcakes with maple syrup
Ingredients for 4 servings each
- 125 g butter (vegetable margarine as a vegan alternative)
- 80 ml maple syrup
- A little natural vanilla
- 1 tsp cardamom
- 1 tbsp dried lavender flowers
- 150 g fine oat flakes
- 100 g ground almonds
- 2 tbsp flour
- 1 tsp baking powder
- 1 pinch of salt
Preparation
Coarsely crush the lavender flowers with a pestle and mortar. Combine all dry ingredients. Add the softened butter (or vegetable margarine) and the maple syrup and stir together to create a creamy mixture. Leave to stand for half an hour.
Take spoonfuls of the mixture and shape into small balls. Place the balls on a tray covered with baking parchment and flatten with a fork.
Bake until golden at 180 degrees (top/bottom heat).