Ayurvedic Holiday Menu: Treat Yourself and Your Loved Ones

Hearty, fatty meat dishes are traditional in many places, but they can disrupt our bioenergies and hinder our digestion. The result: We feel sluggish and lack motivation. However, there are also wonderful Ayurvedic dishes that strengthen your Doshas and fit perfectly into a holiday menu. For inspiration, we have created a very special Ayurvedic holiday menu for you. Have fun cooking!

1st Course: Parsnip Soup

As a starter, we have a warming soup for you. It stimulates your digestive fire Agni and strengthens your immune system.

You need:

• 500 g parsnips

• 1 tbsp grapeseed oil

• 500 ml oat milk

• ½ tsp anise seeds

• ½ tsp fresh lovage

• ½ tsp fresh marjoram

• 1 pinch of cardamom

• Salt & pepper

• Water

Here's how it goes:

Peel the parsnips and cut them into small cubes. Then you can lightly heat the grapeseed oil in a pot and add the anise seeds. Briefly roast these before adding the parsnip cubes. Once these are also briefly roasted, add enough water to the pot to just cover the vegetables. Now you can let everything simmer in peace. When the parsnips are nice and soft, remove the pot from the stove and blend the entire contents into a smooth paste. If you wish, you can also strain the soup base by passing it through a sieve.

Only now does the oat milk come into play: it and the cardamom can finally join the parsnips. While the whole thing boils again briefly, you can finely chop the fresh herbs and then add them to the soup. Now you just need to season it with salt and pepper, and the first course can be served.

2nd Course: Sweet Potato Gratin with Spinach and Hazelnut

How does your Ayurvedic holiday menu taste? For the main course, we rely on the power of sweet potatoes and spinach. They not only bundle valuable ingredientsbut also bring wonderful colors into the dark season and onto your plates.

You need:

• 3 large sweet potatoes

• 200 g spinach

• 200 ml oat milk

• 150 g ground hazelnuts

• 2 tbsp grated ginger

• ½ tsp mustard seeds

• ½ tsp cumin

• 2 tbsp walnut oil

• Salt & pepper

Preparation:

Preheat the oven to 180° C. Then, you can turn your attention to the sweet potatoes: peel and slice them into thin slices and spread them evenly on a baking sheet. Now you can brush the sweet potatoes with a little walnut oil, and salt and pepper them. The bright orange slices can now make themselves comfortable in the oven for about 15 minutes. Meanwhile, lightly roast the cumin, mustard seeds, and ginger with the remaining oil in a pan. Now add the hazelnut flour and deglaze the whole thing with the oat milk. Let the milk come to a boil, then season everything with a little salt and pepper.

As soon as the sweet potatoes come out of the oven, it's time to layer: start with the sweet potatoes in a baking dish, followed by some spinach and then the oat milk. Make as many layers as your dish allows and then put the casserole back in the oven for another 15 minutes. Voilà, you can already plate the next course.

3rd Course: Baked Apple with Nut Filling

After these two comforting courses, a sweet conclusion should not be missing, of course. And what would be better suited to the winter festivities than a cinnamon-scented baked apple?

You need:

• 4 small apples

• 100 g ground nuts (mixed or one type)

• 1 pinch of vanilla

• 1 pinch of cinnamon

• ½ tsp honey

• Lemon juice

Let's start:

For our dessert, preheat the oven again to 180° C. Then peel the apples and hollow them out with a small spoon or a Parisienne scoop. Next, take a small bowl and mix the nuts with the spices and a dash of lemon juice. The nut mixture now finds its way into the hollowed-out apples before both are placed on a baking sheet and put in the oven for about 8 minutes. Before serving, you can drizzle some honey over the apples – delicious!

By the way, you can find all Ayurvedic spices in our online shop. Have fun browsing!