Now is the time we need to take good care of ourselves – In the transition from summer to autumn, as, unfortunately, many people get sick here because they forget or are too busy to change course… We are connected to nature, that is the essential idea in Ayurveda, when the temperatures, humidity, wind and sunlight change, we change too and have completely new needs. We feel it intuitively, but perhaps you have been too busy to stop and notice?
Our culture is also full of habits that don’t necessarily support what we need in the fall. Now is the time to say no thank you to ice cubes in drinks, cold salads and ice cream desserts. Now what we need is to nourish ourselves much more with warm clothing, several restful breaks, and sleeping from ten o’clock in the evening as well as delicious hot food and drink.
It doesn’t have to be hard. When I have to make a quick lunch or dinner, I have two basic recipes that I choose from, in which I use what I have of vegetables, herbs, spices and vegetable proteins. And no, I’m not a vegetarian, but I have cut down on the amount of meat in my diet, so I only eat chicken and fish and typically only when I eat with other people who eat or want it (or when my body calls for it, for example, during menstruation). In Ayurveda, it’s not about what is not allowed because we are all different – some people thrive on a little meat to stabilize the organism, others do best on a 100% vegetarian diet. These recipes are for everyone, and you can improvise to your heart’s content! It’s intentional that there are no measurements. I don’t use them myself. I cook intuitively and would like to inspire you to do the same. You can’t wrong with these simple recipes.
Red lentils and a little oil are the only must-haves for making this dish. Ingredients like onions/leeks, carrots, cauliflower, sweet potatoes, fennel, chopped tomatoes, coconut milk and spices, such as curry, turmeric and ginger can be good to use, too.
1: Sauté the spices and the onions/leeks in a little olive or coconut oil.
2: Add the lentils and stir – about 100 ml per person.
3: Add vegetables that need to cook for a long time, such as root vegetables.
4. Pour in water, stock, broth or perhaps chopped tomatoes. Simmer for 10 mins.
5. Add vegetables that just need a few minutes to cook, so they still have a bite, such as cauliflower or broccoli, and you can also add coconut milk. Cook for a maximum of 5 minutes, season with herbs and spices. You can also adjust the soup here to your preferred thickness.
6: Garnish with cilantro, parsley, pumpkin seeds or anything else you have on hand (optional).
Quinoa and olive oil are the only must-haves for this dish. Though arugula/baby spinach, squash/eggplant, peppers, cherry tomatoes, mushrooms, and proteins, such as tofu/edamame/chickpeas are good to have, too.
1: Boil the quinoa according to the instructions – about 100ml per person.
2: Heat the oven and cut all the vegetables except the salad into smaller pieces. Mix the chopped veg and the proteins with the oil and any delicious herbs/spices you like – I like to use garam masala or curry. Bake the vegetables and proteins in the oven for 5-10 min.
3: Mix the quinoa and vegetables together with the fresh vegetables you’re using for the salad/spinach.
Above are some pictures from the last time I made this quinoa salad.
In addition to the quinoa, I used: A yellow squash, a red bell pepper, arugula, tofu and Vata mixed spice. A piece of cake, no?