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Maharishi Ayurveda
Spring menu

Spring menu

March marks the beginning of spring and with it the Kapha period lasting until the end of June. It is the time of the first warm rays of sunshine and splendid colours promising fresh herbs, vegetables and fruits that enrich our cuisine.

In order for us to be as successful as possible in maintaining the dosha balance during the change of seasons, Ayurveda experts recommend light but well-seasoned dishes during the Kapha period to strengthen the digestive power. Warm (hot), spicy and well-cooked dishes as well as soups and green vegetables are also particularly appropriate now.

The latest creation of our Ayurvedic chef Heide Maria Vendler shows you how you can support your dosha balance with the right dishes and at the same time please your sense of taste, body and soul.

Spring lassi

Spring lassi

Ingredients for 4 servings each

  • 250 g yogurt
  • 500 ml warm water
  • 5 saffron threads
  • 1 tbsp freshly-squeezed lemon juice
  • ½ tsp ground cardamom
  • 1 pinch ground cloves

Place the saffron threads in a small cup. Mix with 2-3 tsp of yogurt and let sit for at least an hour. Mix all ingredients together (apart from the lemon balm) using a hand blender and pour into a jug. Add the lemon balm leaves and leave to macerate for a few minutes.


Ingredients for 4 servings each

  • 200 g quinoa
  • 400 ml water

Heat the salted water and sprinkle in the quinoa. Bring to a boil, reduce heat and let simmer on low heat for 15 minutes until the quinoa seeds become swollen.

Rhubarb and apple chutney

Rhubarb and apple chutney

Ingredients for 4 servings each

  • 250 g rhubarb
  • 1 large apple
  • 1 tbsp freshly grated ginger
  • 1 tsp cardamom
  • ½ tsp turmeric
  • 2 pinches chilli powder
  • 1 tsp yellow mustard seeds
  • 10 g goji berries
  • 4 tbsp agave syrup
  • 5 lemon balm leaves

Cut the rhubarb into small pieces, then cut the apple into small cubes, keeping the peel on. Add all the ingredients to a saucepan and gently simmer for around 15 minutes until the apple cubes are soft. Finely chop the lemon balm leaves and stir into the slightly cooled chutney.

Yellow lentil dahl for Kapha season

Ingredients for 4 servings each

  • ½ tsp black pepper
  • 1 pinch cinnamon
  • 2 pinch chili powder
  • 600 ml water or vegetable stock
  • A little lemon zest and 1 tsp lemon juice
  • Salt
  • Fresh parsley and lovage

Rinse lentils and add to a saucepan with the spices. Add water or vegetable stock. Bring to a boil, cover the saucepan and simmer gently for 15 minutes. Add salt, lemon juice and zest to taste and sprinkle with parsley and/or lovage.

Alternative preparation
Rinse lentils and put them in a pot with the spices. Lightly heat the ghee in a saucepan and lightly roast the whole spices in it. Add the lentils and continue to roast slowly. Now add the ground spices. Roast a little more and add water or vegetable broth. Bring to the boil, then cover the pot and simmer gently for 15 minutes. Season with salt, lemon juice and zest and sprinkle with fresh parsley and/or lovage.

Oven-baked sweet potatoes

Ingredients for 4 servings each

  • ½ tsp black pepper
  • 1 pinch chilli powder
  • ¼ tsp paprika

Mix the spices with the salt and oil. Peel the sweet potato and cut into ½ cm thick slices. Coat both sides with the spice and oil mixture and arrange on a baking tray or in a casserole dish. Bake in a pre-heated convection oven at 180 degrees for 25 to 30 minutes.

Kohlrabi with spinach and paneer

Ingredients for 4 servings each

  • 1 pinch cinnamon
  • chilli powder
  • 300 g fresh spinach
  • 1 tbsp unrefined cane sugar
  • herbal salt
  • oregano
  • 100 g paneer

Pour water into a large saucepan to a height of approx. 10 cm and bring to a boil. Blanch spinach in it and chill with cold water.

Peel kohlrabi, cut into about 1/2 cm thick slices. Cut them in half again and then into diagonal sticks.

Heat ghee, add the mustard seeds and cook until they pop.

Add kohlrabi sticks, cane sugar and remaining spices (except oregano and nutmeg). Slowly sauté the vegetables until al dente, stirring frequently.

Add spinach, and heat again. Season with salt, nutmeg and oregano and sprinkle paneer cubes on it.


Ingredients for 4 servings each

  • 1 l milk
  • 1 ½ lemons

Juice the lemons. Rinse a saucepan with water. Heat the milk and salt in the pan and slowly add the lemon juice before the milk comes to a boil. This will cause the milk to separate (the protein from the whey).

Spread a cloth over a sieve and place the sieve over a bowl. Pour the contents of the pan into the sieve. The fresh cheese will collect in the cloth and the whey will run into the bowl. Allow the paneer to drain through the sieve for at least half an hour. Wring the cloth, making a rectangular shape of the paneer. Then place on a perforated metal plate and weigh down with a board for approx. an hour so that the paneer forms an even shape and can be easily cut into regular cubes.

Chapatis (makes 4)


  • 80 g fine spelt flour
  • 40 g wholemeal spelt flour
  • ½ tsp salt
  • 1 tbsp olive oil

Knead the ingredients into a smooth dough that can be easily flattened. Divide into four pieces and shape into balls. Cover with a damp cloth and let sit for half an hour.

Heat a frying pan to a high heat (7 to 9). Flatten one ball into a thin flatbread (you can use a generous amount of flour for this), and place it into the hot frying pan. The dough should bulge and produce bubbles. Gently press these down with a cloth. After approximately 1 minute turn the chapati over and gently press it down again. The more it rises, the softer and looser it will get. Place the chapati on a plate, cover with a damp cloth and keep warm. Repeat with the remaining dough and keep wiping the flour from the frying pan with a dry cloth.

Mango cream

Mango cream

Ingredients for 4 servings each

  • 180 ml apple juice
  • 1 mango
  • 1 tsp freshly chopped ginger
  • ¼ tsp vanilla powder
  • 1 tbsp cornstarch
  • Fresh berries

Peel the mango and cut into small cubes. Put aside 2 tbsp of mango cubes.

Mix 5 tbsp of apple juice with the cornstarch. Bring the remaining apple juice to a boil, add the mango and spices. Simmer for around 5 minutes, then finely purée, using a hand blender. Stir in the cornfstarch and bring the mango cream back to a boil. Divide the cream among 4 bowls and decorate with the remaining mango cubes. Top with whipped cream or foamed almond milk. Garnish with berries and sprinkle with cinnamon.