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Maharishi Ayurveda

Ingredients for 4 people

Colourful Lentil Salad

  • 150 g mountain or puy lentils
  • 250 g cocktail tomatoes
  • ½ cucumber
  • 2 bay leaves
  • 1 twig savoury
  • A pinch of asafoetida
  • 1 tsp garam masala
  • ½ tsp ground coriander
  • 1 tsp sharkara
  • Salt
  • 1 lemon
  • Fresh parsley
  • 5 tbsp olive oil

Mint Raita

  • 250 g yoghurt
  • A few fresh mint leaves
  • 2 fresh twigs of coriander
  • A pinch of asafoetida
  • ½ tsp ground cumin
  • Pepper

Tomato Coconut Foam Soup

  • 600 g fresh, fully-ripened tomatoes
  • 1 carrot
  • 2 celery sticks
  • 2 bay leaves
  • 2 cm fresh ginger
  • 2 cm cinnamon stick
  • 1 tsp fennel seeds
  • A pinch of asafoetida
  • ¼ tsp allspice
  • ¼ tsp ground cardamom
  • 1 tbsp sharkara
  • Salt, Pepper
  • 1 tbsp coconut oil
  • 500 ml water or vegetable broth
  • 250 ml coconut milk
  • Fresh basil

Chickpea Pancakes

  • 100 g roasted chickpea flour
  • 100 g fine spelt flour
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • A pinch of chili powder
  • Salt
  • 220 ml water, ice cold
  • ghee

Vegetable Filling

  • 1 fennel bulb
  • 1 zucchini
  • 2 carrots
  • 1 bay leaf
  • 1 cm fresh ginger
  • 1 tsp fennel seeds
  • 2 pinches asafoetida
  • A pinch of cinnamon
  • A pinch of allspice
  • 80 mL sieved tomatoes
  • 1 tsp sharkara
  • 100 ml water
  • Salt, Pepper
  • Fresh thyme
  • 1 tbsp ghee

Avocado Coriander Dip

  • 1 fully-ripened avocado
  • Juice of half a lemon
  • A pinch of asafoetida
  • ¼ tsp ground cumin
  • A pinch of black pepper
  • A handful fresh coriander
  • Salt

Apricot crumble

  • 800 g ripe apricots
  • 5 tbsp oat flakes
  • 3 tbsp coconut flour
  • 3 tbsp coconut oil or ghee
  • 3 tbsp sharkara
  • 1 tsp ground cardamom
  • A pinch of vanilla powder

Spiced Whipped Cream

  • 120 mL cream
  • ¼ tsp each of ground cardamom, vanilla and cinnamon
  • Balm or mint leaves as garnish

Lavender Oatcakes

  • 150 g flaked oats
  • 150 g fine spelt flour
  • 150 g ghee
  • 100 g sharkara
  • 1 tbsp dried lavender blossoms
  • ½ tsp ground cardamom
  • ½ tsp natural vanilla
  • A pinch of salt
  • 1 tsp cream of tartar

Light Summer Menu

Whether in the garden or on the balcony, summer is the best time to enjoy hygge with friends and family. Why not surprise your guests with a summer menu – created exclusively for you by Heide Maria Vendler, our Ayurveda cook from Austria. Healthy cooking can be so delicious.

Colourful Lentil Salad with Mint Raita

Lentil salad preparation
Wash lentils and soak in three times the amount of water. Bring lentils, along with the soaking water, savoury and bay leaves, to a boil in an uncovered pot so that the lentils can foam up. Reduce heat, let simmer for several minutes and then cover. Cook lentils until al dente (approximately 20 minutes). Prepare a marinade using lemon juice, some lemon zest, sugar, salt, herbs and olive oil and mix into the lentils. Finely dice tomatoes and cucumber and add to the salad along with finely chopped parsley. Mix carefully and let sit for 30 minutes.

Mint raita preparation
Pour yoghurt into a sieve lined with cloth and let it drip for several hours. This will make the yoghurt wonderfully creamy. Finely chop the herbs and stir into the yoghurt along with the other spices. Season with salt to taste.

Mix the salad again and taste. Place a lettuce leaf onto a plate and put the lentil salad on top. Garnish with a dollop of mint raita and enjoy.

Tomato Coconut Foam Soup

Finely dice tomatoes, carrots and celery sticks. Finely chop the ginger. Heat the coconut oil. Sweat the diced carrots and celery sticks, ginger and herbs (first add the whole ingredients and then the ground ones later). Then add the diced tomatoes and some water. Cover and let simmer for 20 minutes. Remove the bay leaves and cinnamon sticks from the pot and finely purée the soup. Mix in the coconut milk and bring to a boil again. Add salt and pepper to taste and sprinkle with fresh basil.

Chickpea Pancakes with Vegetable Filling and Avocado Coriander Dip

Chickpea pancakes and vegetable filling preparation
In a bowl, mix all ingredients into a thin liquid batter and set it in a cool place for 30 minutes. In the meantime, julienne-cut the vegetables. Heat the ghee. Fry the vegetables, ginger and remaining spices. When they start giving off a pleasant fragrance, add puréed tomatoes and some water. Slowly stew the vegetables until al dente. Season with sharkara, salt, pepper and fresh thyme.
Heat some ghee in a flat pan. Ladle the dough into the pan, spread evenly and cook the pancake at medium-low heat. Cover the ready pancakes with a damp cloth and keep warm.
Then fill with vegetables and serve with avocado coriander dip.

Avocado coriander dip preparation
Remove the fruit flesh from the avocado peel. Purée together with the spices and lemon juice. Finely chop the coriander and stir into the avocado cream. Serve immediately.

Apricot Crumble with Spiced Whipped Cream

Cut apricots into 2 cm dices. Crumble the remaining ingredients. Divide the apricot dices into four casserole dishes and top with crumble. Bake at 160o C (convection) for approximately 30 minutes. The top should be slightly brown and the apricots soft. Whip the cream with the spices until creamy.

Let the apricot crumble cool. Top with a spoonful of spiced whipped cream and garnish with a leaf of balm or mint. Serve immediately.

Lavender Oatcakes

Coarsely grind lavender blossoms in a mortar. Knead all ingredients into a medium-stiff dough (if necessary, knead in some ice cold mineral water) and let sit in a cool place for 30 minutes. Roll out the dough until ½ cm thick and cut into 2x4 cm pieces using a pastry wheel or knife. Lay on a baking sheet covered with parchment paper. Bake at 180o C for approximately 12 minutes or until golden brown.