Our Recipes

From a refreshing elderflower lassi to an exotic, fruity coconut-peach-blueberry cream our Ayurvedic summer menu offers a special taste experience while supporting dosha balance during the current Pitta season.

Give it a try and enjoy!

March marks the beginning of spring and, with it, the Kapha season, which lasts until the end of June. It is a time of the first warm rays of sunshine and magnificent colors, and soon, of fresh herbs, vegetables, and fruits that enrich our cooking.

To successfully maintain dosha balance as the seasons change, Ayurveda experts recommend light yet well-spiced meals during the Kapha season to boost digestive power. Hot, spicy, and well-cooked dishes as well as soups and green vegetables are also particularly recommended at this time.

The latest creation from our Ayurvedic chef, Heide Maria Vendler, shows you how to support your dosha balance with the right foods while delighting your palate, body, and soul allowing you to effortlessly conjure up a menu perfectly tailored to spring.

Apples, pears, blackberries, plums … Autumn treats us to a bountiful selection of fruits and berries. With her latest recipe ideas, the enthusiastic Ayurvedic cook Heide Maria Vendler shows you how to use nature’s rich bounty to conjure up an autumn menu perfectly tailored to the waning Pitta season.

Our winter menu not only delights the senses but also supports dosha balance. Celery ravioli, pan-fried herb flatbreads, aromatic basmati rice with toasted almonds, fruity pineapple-banana chutney, hearty chickpea dal, creamy pumpkin and Brussels sprout curry, a winter baked apple with spiced cream, and warming spiced apple punch—these are the diverse and flavorful components of our Ayurvedic winter menu, a perfect balance of Ayurvedic wisdom and culinary innovation.

Exclusively for Maharishi Ayurveda, Heide Maria Vendler, an experienced Ayurvedic chef from Austria, has created a wonderful four-course menu. Suitable for every dosha type, easy to recreate – and, above all, absolutely delicious. Featuring fresh and aromatic ingredients, tailored to the Kapha season – a treat from starter to dessert.

Still looking for a special idea for Easter? How about a cosy Ayurvedic Easter brunch? On this festive day, enjoy the culinary diversity of Ayurvedic cuisine together with family and friends. Our Austrian Ayurvedic chef, Heide Maria Vendler, has already taken care of the menu planning for the Easter brunch for you!
You and your guests can look forward to these Ayurvedic delicacies:

Whether in the garden or on the balcony: Summer is the perfect time to get together with friends and acquaintances and really relax. Why not surprise your guests with an Ayurvedic summer menu? Exclusively created by our Ayurvedic chef, Heide Maria Vendler from Austria. Healthy cuisine can be this wonderful.

Does summer draw you out into nature, too? Then how about an Ayurvedic picnic—perhaps by an idyllic lake or at your own favorite spot? To help you truly spoil your family or friends, our Ayurvedic chef, Heide Maria Vendler, has come up with ten wonderful treats that are sure to make your summer picnic a truly unique experience.

Our wonderful Ayurveda chef, Heide Maria Vendler, has once again created some fantastic recipes for you. These "Ayurveda-to-go" summer recipes are perfect for preparing at home and enjoying later while you're out and about: a simple yet incredibly delicious Ayurvedic ratatouille with savory chard falafel and a basil raita—a light yogurt dip. They are accompanied by a delicious, refreshing coconut-mint chai, which you can customize to your liking using cow's milk or any plant-based alternative.

Ayurvedic health teachings recommend incorporating all six tastes into our meals: sweet, sour, salty, pungent, bitter, and astringent. This is a natural and easy way to support our dosha balance.

This menu, created by Ayurvedic chef and wellness cooking coach Heide Maria Vendler for our first online cooking event, is a brilliant example of a balanced combination of delicious vegetarian dishes. From apple chutney to courgette and coconut raita, this experienced chef shows just how easy it can be to conjure up healthy, Ayurvedic delicacies. It includes plenty of tips on preparing dishes in line with your dosha. We hope you enjoy recreating these dishes.

– In cooperation with Volker Mehl –

Are you still looking for the perfect Christmas menu for your guests? Chef Heide Maria Vendler’s sophisticated Ayurvedic festive menu offers a delicious alternative to the classic roast goose or duck. Treat your guests to six unique culinary delights—a feast that not only the vegetarians among them will fondly remember for a long time to come!

Are you still looking for the perfect Christmas menu for your guests? Our chef, Heide Maria Vendler, offers a delicious alternative to the traditional roast goose or duck in the form of a sophisticated Ayurvedic festive menu. Treat your guests to six unique delicacies. A culinary delight that not only the vegetarians amongst your guests will remember fondly for a long time to come!

Ayurvedic Menu Dessert: Poire Belle Hélène with Persian Pomegranate Sorbet – ‘Heavenly Christmas Dream’

Festive dishes are simply part and parcel of Christmas, don’t you agree? They create a cosy atmosphere and are often the highlight of a festive day spent with family or friends. Are you expecting guests for the festive season but still looking for ideas for a truly special Christmas menu? With this four-course Christmas menu from our Ayurvedic chef, Heide Maria Vendler, you’ll have your guests smiling in no time.

If you’re also looking for the perfect drink to serve with your festive coffee spread, Raja’s Cup – the Ayurvedic alternative to coffee – offers you and your guests a rich, full-bodied flavour. Completely caffeine-free. Gentle on the stomach and pleasantly invigorating, Raja’s Cup is also ideal for sensitive coffee lovers amongst your festive guests. Contains ashwagandha (Withania somnifera), the ‘Indian ginseng’.

The team at Maharishi Ayurveda Europe B.V. wishes you bon appétit and a wonderful festive season!

From an Ayurvedic perspective, a warm porridge is the ideal breakfast. Here we present two delicious porridge recipes by Ayurvedic chef Frank Lotz, which are easy to digest and simple to prepare. Depending on your taste, you can enhance your porridge with Ayurvedic spices, which will further support your digestive function.

Kashmiri saffron rice, ‘Raja Raamas’ – a spinach dish with fresh paneer or seitan, papaya, sharaya and mango chutney

This curry, apple and celery soup is just the thing during the Kapha season. Tart apples and ginger give it a delicately tangy, spicy and savoury flavour. We recommend enjoying this creamy soup as a midday meal, particularly for Kapha types, and as a source of warmth during the Kapha season.

A dessert for your summer guests

Fresh fruit is always healthy and delicious, but light, fruity treats are especially popular on warm days. With our dessert suggestion, you can serve your summer guests a unique treat—one that can also be served as a first course. According to Ayurveda, dishes with a predominantly sweet taste can be served at the beginning of the meal when *Agni* (digestive fire) is strong. Ayurvedic principles hold that "sweet" foods require more digestive power than salty, sour, pungent, bitter, or astringent ones. Incidentally, a complete Ayurvedic menu ideally includes all six tastes. You can also use our popular spice blends for cooking or for adding extra flavor at the table.