We like vegetarian raclette according to Ayurveda best in summer. As we eat seasonally, the choice in summer is more varied than in winter. It is also a pleasure to sit outside in pleasant company and enjoy the raclette.
As raclette, just like fondue, is particularly fun to eat together, raclette is often eaten at family celebrations such as Christmas or New Year's Eve.
How did the recipe come about?
My husband loves raclette and it's even more fun with guests. While the raclette is sizzling and grilling at the table, you can have a nice chat and think about which ingredients to fill the next bowl with. We like to make raclette in summer to sit outside in a cosy atmosphere. In Ayurvedic cuisine, it is important to pay attention to certain flavour combinations and the combination of ingredients. For example, you should avoid mixing animal proteins so as not to overload the digestive fire. Raclette is often eaten with lots of cheese, meat and/or fish. However, from an Ayurvedic point of view, the combination of cheese and meat/fish is something that should be avoided. I always apply the Ayurvedic philosophy in my cooking and so a Bavarian dumpling becomes an Ayurvedic-Bavarian dumpling with ginger, nettle, turmeric and chilli. The following recipe ‘Vegetarian raclette according to Ayurveda’ is also based on these principles.
What is a raclette?
The first references to raclette preparation date back to the 4th century BC and can be seen as a precursor to the Valais raclette. In addition to the method of preparation, there is also a type of cheese called raclette. Medieval monastic writings tell of a fried cheese as a particularly nutritious dish for the Alpine herdsmen. In the original version, the melted cheese was flavoured with salt and pepper and later sometimes combined with boiled potatoes.
Traditionally, of course, cheese and boiled potatoes are a must for raclette. There are no limits to the types of cheese. From the original raclette cheese to mozzarella, goat's cheese, sheep's cheese, Emmental, etc., you can use anything that pleases the palate. As I don't tolerate cow's milk well, I like to use sliced goat's cheese, buffalo mozzarella and feta cheese. Hard-boiled potatoes are the best choice. Of course, tasty sauces are also a must and can be prepared wonderfully according to Ayurveda.
What makes my raclette Ayurvedic?
Ayurveda is a wisdom and knowledge theory that is over 5,000 years old. It is constantly evolving with new knowledge. Particularly important in Ayurveda is the consideration of the elements (air/ether/fire/water/earth) and the flavours (sweet, sour, hot, bitter, tart). It is also important to pay attention to the composition of the ingredients and the consistency of the food. In my vegetarian raclette according to Ayurveda, I deliberately avoid other animal proteins such as meat or fish. The body already has enough to do with the cheese. To strengthen the digestive fire, I prepare specially flavoured sauces. The freshness of the ingredients also plays an important role in Ayurveda, so do not use ready-made sauces or frozen foods.
You can find more information about Ayurveda HERE.
Would you like to try the vegetarian raclette with your friends in my cookery studio? Then enquire about the next date!
This brings us back to the consistencies. Raclette involves a lot of baking and grilling, which means the consistency is rather dry. For this reason, sauces are served to bring the water element into play. I love cucumbers, so in summer a cucumber salad goes wonderfully with raclette on the balcony, terrace or garden. You can find the recipe here HERE.
I always associate summer with the smell of cucumbers. In my childhood, we had a self-sufficient garden and were always richly endowed with home-grown vegetables in summer, including cucumbers, of course. We had cucumbers in all varieties almost every day and I still have fond memories of the smell of freshly peeled cucumbers on a hot summer's day. As I love experimenting with ingredients and trying out new recipes, I decided to try out cucumbers as a new experiment.
As I have been learning Mandarin for a few years now and love Chinese cuisine, I was inspired to try out a Chinese-Asian version. My Chinese friends always support me wholeheartedly and that's how the ‘Asian cucumber salad’ came about.
For me, it is always an experience to see how you can experience the best flavour with just a few ingredients. The recipe for success is the combination and knowledge of the effects and flavours of the ingredients.
Cucumber and the season
According to the ancient wisdom teachings, it is important to eat food according to its season. Nature knows exactly what the human body needs at any given time of year. Cucumber is a summer vegetable as it cools and puts out the ‘fire’. Cucumbers should be avoided in winter. In winter, the body needs more energy and should not cool down.
In today's modern world, we are used to having all kinds of vegetables available all year round. However, this goes against our body's rhythm and energy levels.
A return to the rhythms of nature gives you more energy and joy in eating again.
In my cookery book you will find seasonal recipes and a large seasonal calendar where you can find out which vegetables, salads and fruit are suitable at which time of year. HERE is the cookery book order form.
What does the cucumber do to the body?
According to Ayurveda and traditional Chinese medicine, cucumber has a cooling effect, calms pitta (fire) and moisturises vata (air/ether). You can find more information on the doshas/energies in Ayurveda here.
Raw cucumber has a more cooling effect than cooked cucumber. Depending on your own constitution or physical complaints, the cucumber can be used as a therapeutic agent.
It is very digestible, has a diuretic and anti-inflammatory effect and supports the drainage of uric acid. With its rich ingredients such as potassium, iodine, manganese, sulphur and vitamins A, B and C, it is an important food on our table.
How cucumber affects the doshas
For the Kapha type, who should avoid raw foods due to their constitution, the cucumber salad can be made more digestible by adding chilli, as in my recipe. The salad should not be too salty for the Kapha type.
The Pitta type should eat the cucumber salad raw, without chilli and with little to no salt.
The Vata type needs water and salt, so use more salt, then the cucumber will be more watery and just a hint of chilli.
Would you like to know more about your own constitution and Dosha type? Make an appointment with me!
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.
For me, sweet and sour tomatoes epitomise the summer of my childhood. We always had an abundance of home-grown tomatoes. The whole garden smelled of the incomparable aroma of the tomato plant.
How did this recipe come about?
I love tomatoes because they bring back so many wonderful memories and the sweet and sour flavour flatters my VATA constitution. As I only eat tomatoes in season and from my own garden, I can hardly wait until my home-grown red favourites are ripe. In my overzealousness, I once again grew too many plants and the yield was so plentiful that I came up with a tomato sauce for lunch. I found some ripe jalapenos and peppers next to my tomato plants and the new dish was born in my head. I immediately set about making it in my cookery studio.
What does this sauce go with?
This sauce is very versatile. In larger quantities, it can be served with pasta, nettle dumplings or rice, and is also flavourful with fish and meat. In small quantities and slightly thickened, it is also suitable as a dip for barbecues, fondue or raclette.
Garlic substitute Asafoetida!
I'm a little sensitive to the use of garlic, but I really like the flavour, especially in a tomato dish. Asafoetida is therefore an excellent substitute for garlic. Asafoetida is the gum resin from the root of the ferula plant. In Indian cuisine, asafoetida is also known as hing. Asafoetida is dried and usually ground with fenugreek as a carrier substance for use in the kitchen. The spice has a strong, pungent, slightly sulphurous odour and is therefore similar to the taste and smell of garlic. Asafoetida helps with digestion, has a deflating effect and makes tomatoes more digestible. Use asafoetida very carefully, as the fenugreek in the spice powder is very bitter and the dish can quickly become too bitter as a result (my own "bitter" experience!).
Ayurveda, tomatoes and the seasons
To maintain health and balance, it is advisable to eat seasonally. Tomatoes in winter are not good for our health and should be avoided outside the summer season. The tomato is a nightshade plant and should not be consumed in excess according to Ayurvedic principles. Tomatoes contain a lot of histamine and can lead to intolerances if eaten in excess. When I started to study Ayurveda, the principles and the composition and effects of food, I suddenly realised a lot of things. I had been eating very carelessly. It was like an eye-opener and I realised why my health wasn't really good. Tomatoes are a good example. I didn't realise how often I cooked something with tomatoes. Pasta with tomato sauce, tomato puree in soup etc. When I started to reduce my tomato consumption, I felt better very quickly. Now, when I enjoy tomatoes in summer, I have no problems.
I mainly eat seasonally, i.e. I don't buy blueberries, strawberries etc. in winter and am all the happier when the time comes to either pick these little fruits myself in the garden, receive them as gifts from dear neighbours or pick them up at the weekly market. The philosophy of Ayurveda also includes respecting and appreciating food and making a conscious choice. Nature gives us what we need most at the time of year.
An ideal evening soup for autumn. It goes perfectly with Chapati.
This soup contains all the Ayurvedic flavours: sweet, sour, salty, hot, bitter and tart. Do you know which of the ingredients belongs to which flavour? Try it out and enjoy this harmonious soup.
How did this recipe come about?
Many of my recipes are created very intuitively and with ingredients that I have on hand. That's also how this evening soup was conjured up. I still had some celery stalks, a few apples and fennel, which I hadn't quite used up for my vegetable lasagne a few days earlier. So the vegetables were in front of me and I first asked my body what it wanted. The answer was immediate: "I definitely want something to bite into". So, my body is not satisfied with just soup. However, as I always have to be very careful what and how much I eat in the evening, I prefer a light soup. Soup and something to bite on? You can find out how it turned out below!
How important is the consistency of the food
Ayurveda is always about balance and equalisation. If you have too much fire, you need water to put it out. If something is too dry, it also needs to be balanced with water. If there is too much wind, it needs earth and so on. The consistency of our food is also linked to the elements, the doshas and our own personal constitution. You can find more information about this on my Kitchen sound page.
Nature of the food and digestion
Digestion plays a very important role in our well-being and health. Food is of course one of the main factors in the functioning or non-functioning of our digestion. Other factors are our personal Constitution, the individual composition of the elements in our body and our mental/psychological attitude and lifestyle. I can also influence my bodily fluids with the texture and consistency of my food. For example, if the stool is rather dry and tends towards constipation, the food should have a watery and creamy consistency. With these basic principles, you can contribute a great deal to your health. If you would like to find out more, please send me an e-mail or ask your questions in the comments section.
This dish is a wonderful way to get in the mood for the cold season. It connects you to the lower cauldron - your three energy centres. It is about savouring the sweetness of life, retreating into the belly of Mother Earth, cultivating introspection and connecting with All That Is. Colours are also very important when eating, as they have a direct connection to your energy centres. You can find more on this topic in my blog.
What are energy centres?
There are 7 main energy centres, which are also called flames or chakras. From bottom to top starting with red, orange, yellow, green, blue, indigo and violet. Each individual flame/chakra is connected to the physical body and also has a strong effect on our soul life and our spiritual experience.
The flames are divided into 3 so-called cauldrons. The lower cauldron with red (root chakra), orange (sacral chakra) and yellow (solar plexus) is the cauldron of joy of life. You can feed the cauldron with everything that is good for you, what you love and, of course, with good food.
The second and middle cauldron is the cauldron of vocation and illuminates the heart chakra with the colour green. What is my calling? What am I burning for? What do I like to do? You feed this cauldron with passion and food that is connected to the heart.
The third and upper cauldron contains the chakras blue (throat chakra), indigo (forehead chakra/third eye) and violet (crown chakra). This is about the spiritual, the connection, thoughts, personal expression. You feed this cauldron with good thoughts, meditation and light, vegan food.
Pumpkin from an Ayurvedic perspective
Pumpkin has a sweet, bitter and tart flavour and contains the elements water and earth. It increases the KAPHA dosha and balances the VATA dosha. Autumn and early winter with their storms move VATA and like to bring us into imbalance. The flavours sweet, sour and salty can help to weather the storms. You can find out more about energies and doshas on my Kitchen sound page. In combination with the dates, figs and rice, this pumpkin dish gives us cosy warmth and the sweetness of life.
How did this recipe come about?
I completed my Ayurvedic cookery training with Gabriele Sitaram Sabnis, who runs Ayurveda training and courses together with Nicky Sitaram Sabnis. Nicky has written many Ayurveda cookery books together with Gabriele. This recipe is a suggestion from his cookery book: "Mindful Ayurveda Cuisine".
I always like to get ideas from cookery books, especially from Gabriele and Nicky, whose knowledge of Ayurvedic cuisine is very comprehensive. With these ideas, I go to my cookery studio and compose my own variation that is meaningful to me and my fellow diners at that moment.
