How did this recipe come about?

Years ago, I had a significant food intolerance. In order to slowly get used to certain foods again, I followed a so-called rotation diet over a period of one year. This has become second nature to me and, together with the Ayurvedic philosophy, I always make sure to use different foods every day than the day before and, of course, to combine the flavours in a way that is good for my body.

You can find more information on food intolerances HERE

I like to experiment with different ingredients, spices, flavours and food cultures. By learning new languages, I also learn a lot about different cuisines and love to combine different styles and compose a culinary experience together with Ayurveda. My recipe ‘Baked potato with colourful vegetables and soy dip’ is the result of combining different traditions and flavours.

Jacket potato (roasted potatoes) from England

My last stay in Wales was not only a linguistic experience, but also a culinary one. My English teacher, with whom I spent three weeks, was not only a teacher but also an excellent cook and spoilt me with Welsh and English delicacies every day. One of these was the famous roasted potatoes. Sunday Roast is a tradition in Great Britain. On Sundays, a Sunday roast (any kind of meat) and various side dishes such as baked vegetables, salads, homemade sauces and, of course, roasted potatoes are a must for every Sunday roast, I was told. If you wander the streets of Britain on a Sunday, you'll find signs on every corner inviting you to a Sunday Roast. I have totally fallen in love with this way of preparing potatoes and my family keeps asking for it too.

Broccoli in a Chinese bamboo steamer

I have been learning the Chinese language for a few years now and always have great fun discussing food with my Chinese friends. To get as close as possible to the original, I got myself a bamboo steamer (see photo). Not only do they steam food quickly, they also give the food a very special flavour. Any type of vegetable can be steamed, and fish also tastes particularly good in these simple steamers. Broccoli retains its colour and, above all, its flavour, which combines and intensifies with the bamboo. My friend Lin from Beijing laughed a lot when I sent her my photo with the bamboo steamer. She said it was typical of Maria. As a Chinese woman, she doesn't even have a bamboo steamer at home!

Beetroot with a touch of India

My Vata constitution always needs some of the element earth. Beetroot is perfect for this. The combination with coconut, sesame and spices gives it a touch of the exotic.

Sojadip aus Seidentofu - eine Mischung von allem

As I don't tolerate cow's milk products very well, I have tried silken tofu. I came across this product for the first time during my Ayurvedic cookery training. I am generally very careful with soya as it contains a lot of oestrogen and can trigger allergies. I pay attention to the quality of the silken tofu and buy it from well-stocked organic retailers. As with any food, the same applies here - "the dose makes the poison". If not consumed daily and in large quantities, quality tofu is a varied source of protein.