German kohlrabi meets Chinese cuisine. My guests are always impressed by this explosion of flavour. Even guests who don't like kohlrabi were pleasantly surprised and enjoyed this Chinese-style kohlrabi salad.
How did the recipe come about?
I am always trying out and experimenting with new dishes and recipes for my cookery courses.
I am always trying out and experimenting with new dishes and recipes for my cookery courses, which are very popular and always challenge me to try out new things and combine them with the Chinese way of cooking. My Chinese friends are always my test eaters for the authenticity of the dishes.
Cold dishes are an essential part of any meal in China. Radish is a particular favourite. As I don't tolerate radish very well due to its spiciness, I opted for kohlrabi. Kohlrabi is less well-known in China. Recently, my friend from China came to visit and was very impressed by my Chinese-style kohlrabi salad.
What is kohlrabi?
Kohlrabi is a cabbage plant and is related to the cruciferous family. Kohlrabi can be green or purple in colour. The leaves of freshly harvested kohlrabi can also be used to flavour soup or cooked like spinach. The leaves contain useful mineral nutrients and are therefore better suited as a seasoning for cooked food so as not to destroy the nutrients.
Kohlrabi is a biennial plant, with the tuber forming in the first year and the stem with a branched inflorescence developing in the second year, from which pods containing the seeds are formed. Ripe seeds have black, full grains and cannot be crushed on a firm surface.
The tuber is the compressed, thickened main shoot of the plant. It develops above the second or third leaf by primary growth in the thickness of the shoot axis. The shape of the tuber can be spherical, flat-round or oval, the colour of the skin whitish, white-green to bright green, reddish or purple. Depending on the variety, the diameter is between 5 and 20 cm, or even more. Depending on the variety and use, the weight is between 100 g and over 8 kg per tuber. Individual values can be considerably higher.
The leaves are long stalked, dark green, elongated ovoid and more or less strongly toothed. They are covered with a bluish-white layer of wax. The plants form a taproot.
Kohlrabi contains valuable minerals such as potassium, calcium, phosphorus, magnesium and iron. It is rich in fibre and provides us with vitamins C, A, B1 and B2. Kohlrabi leaves even have twice the concentration of vitamin C and 10 times the concentration of iron and calcium.how healthy is kohlrabi?
Kohlrabi is one of the best tolerated types of cabbage due to its tender texture and minerals.
Roh gegessen wirkt er sich auf das PITTA Dosha, it's calming.
Chinese-style kohlrabi balances all doshas and contains all flavours.
Sweet = the sugar content of kohlrabi varies depending on the weather and harvest time, giving it a slight sweetness
Sour = flavoured with mild rice vinegar to satisfy the sour taste
Salty = kneaded with salt, the kohlrabi becomes tender and soft
Hot = the Sichuan pepper brings a slight spiciness into play
Bitter = the kohlrabi, sesame oil and Sichuan pepper are slightly bitter
Astringent = the astringent flavour found in Sichuan pepper, which leaves the tongue slightly numb.
With this salad we have an excellent balancing dish for all doshas.tart = the tart/contracting flavour is found in Sichuan pepper, which leaves the tongue slightly numb.
Where can I learn to cook Chinese?
Cookery courses are held regularly in my cookery studio. The Chinese cookery courses are very popular.
During the cookery courses, you will learn about the various Chinese cooking techniques, experience an explosion of flavours, cook dishes from traditional Chinese cuisine and learn how to use cooking as medicine.
We awaken the elements together, familiarise ourselves with the various Asian ingredients and spices and combine the knowledge of Ayurveda with traditional Chinese medicine.
These oatmeal chocolate cakes with mango coconut yoghurt are perfect for when you have visitors on the doorstep at short notice. You usually have the ingredients at home and the sweet temptation is on the table in 30 minutes.
How did the recipe come about?
Mein Mann ist ein ganz Süßer (in jeglicher Hinsicht… :-)). Um seinen süßen Zahn zu befriedigen und seinem Körper nicht zu schaden, habe ich dieses Rezept entwickelt. Ich mag die Küchlein auch sehr gerne und genieße sie ab und zu zum Frühstück noch warm.
How healthy is oatmeal?
Wie bei allem gilt die Regel: „Die Dosis macht das Gift“. Jedes Kraut und Nahrungsmittel in der richtigen und für den eigenen Körper passenden Dosierung, kann ein Heil- und wirkliches Nahrungsmittel sein.
Oatmeal has many nutrients and vitamins. They are considered a weight loss aid, are gentle on the gastrointestinal tract and aid digestion. Oatmeal is filling and gives us the energy we need for a busy day.
Oatmeal contains fibre, which is very important for good digestion. However, we should pay attention to our constitution and how much of this fibre we can consume. If the intestine is rather sluggish, it needs fibre, but if there is too much, it can easily overload the intestine. Therefore, dose carefully.
Haferflocken werden gerne morgens roh in Müslis gegessen. In Ayurveda wird das Frühstück nur warm gegessen. Bei einer warmen Mahlzeit muss der Körper die Nahrung für den Verdauungsprozess nicht erwärmen. Gerade morgens benötigt der Körper länger, um vom Schlafmodus in den Wachzustand zu wechseln. Wenn der Körper also für die „Erwärmung“ der Nahrung bereits Energie verbraucht, bleibt nicht mehr soviel für den Tag übrig.
For me personally, a hot breakfast is a must. When I'm travelling and don't have the opportunity to eat warm food, I don't feel so good. For example, if I eat the usual breakfast roll, I get palpitations and slight nausea. The body needs a lot more energy to digest the heavy roll.
Why is vegan yoghurt used in the oatmeal chocolate cakes with mango coconut yoghurt?
On the one hand, Ayurveda states that fruit should not be consumed together with cow's milk products in order not to burden the digestive system. On the other hand, I personally cannot tolerate cow's milk products.
During my last stay at the Ayurveda clinic, I came across the vegan and sugar-free yoghurt variant, which I tolerate well. The lactic acid bacteria are good for my gut and the flavour is light and tangy.
What should I bear in mind when buying vegan yoghurt?
As with any product from the supermarket or organic market, I pay attention to the ingredients. If you have an oversensitive gut like me, you have no other choice. For me personally, it is important that there is no added sugar or other fillers or preservatives in the yoghurt. I prefer coconut and almond yoghurt, which only contains pure coconut milk or almonds and uses locust bean gum as a stabiliser. I prefer lactic acid bacteria cultures as a bacterial culture.
I am careful with soya yoghurt, as soya contains natural oestrogen and can upset the hormone balance if consumed in excess. Soya can also trigger allergies and disrupt our system.
Ayurvedic philosophy knows no boundaries and can be used in any cuisine. The important thing is to use the right ingredients and spices, to round off the flavours sweet, sour, salty, hot, bitter and tart and to take the 5 elements into account. Try the gluten-free Ayurveda burger and immerse yourself in the world of Ayurveda.
How did the recipe come about?
I had a real craving for bread or rolls. As I have to be very careful what I eat and where I buy it, I decided to search my kitchen cupboard and fridge to satisfy my craving for bread and my lunchtime hunger. The result is the following recipe.
What makes the Ayurveda burger Ayurvedic?
Ayurveda is all about balance and the right combination of ingredients and spices. Ayurveda is based on the season, as the weather influences our energetic principles, the so-called doshas. The hot summer has irritated the PITTA dosha with its element of fire and needs some balancing before we move into autumn/winter, the VATA and KAPHA season. PITTA Dosha needs the flavours sweet, bitter and tart to balance it out. The spices and ingredients in this burger have been matched accordingly.
What exactly are doshas?
The doshas originate from the five elements and can be understood as three superordinate energetic principles. They are forces that control all processes in organisms. A good interplay of the three forces results in a balanced state of the living being.
VATA
bedeutet „das was Bewegung verursacht“. VATA ist die Kraft, die die anderen zwei Doshas bewegt. VATA is responsible for all physical/mental movements and sensations in the body. VATA = the principle of movement
PITTA
bedeutet „das, was verdaut, verwandelt“. Es steuert alle Stoffwechselprozesse des Körpers sowie die Wärmeproduktion. PITTA = the principle of metabolism and dynamics
KAPHA
bedetuet „das, was die Dinge zusammenhält“. Es gibt allem eine Struktur – von der Zelle bis zum Skelett- und Muskelaufbau. KAPHA = the principle of conservation and structure
You can find more information about Ayurveda and the doshas here.
Would you like to know more about Ayurveda and your very own constitution and doshas?
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?
Mein Mann isst sehr gerne Raclette und mit Gästen macht es um so mehr Spaß. Während das Raclette am Tisch vor sich hin bruzelt und grillt, kann man sich nett unterhalten und überlegen, mit welchen Zutaten man das nächste Schälchen füllt. Gerne machen wir Raclette im Sommer zum gemütlich draußen sitzen. Bei der ayurvedischen Küche ist es wichtig, auf gewisse Geschmackszusammensetzungen und die Verbindung von Zutaten zu achten. So sollte man z. B. die Vermischung von tierischen Eiweißen vermeiden, um keine Überlastung des Verdauungsfeuers hervorzurufen. Raclette wird gerne mit viel Käse, Fleisch und/oder Fisch gegessen. Die Kombination Käse und Fleisch/Fisch ist allerdings aus ayurvedischer Sicht etwas, das man unterlassen sollte. Ich wende in meiner Küche immer die ayurvedische Philosophie an und so wird aus einem bayerischen Knödel ein ayurvedisch-bayerischer Knödel mit Ingwer, Brennnessel, Kurkuma und Chili. Nach diesen Grundsätzen ist auch folgendes Rezept „Vegetarisches Raclette nach dem Ayurveda“ entstanden.
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.
Da ich seit einigen Jahren Mandarin lerne und die chinesische Küche liebe, habe ich mich inspirieren lassen, eine chinesisch-asisatische Variante auszuprobieren. Meine chinesischen Freunde unterstützen mich dabei immer voller Hingabe und so ist dann der „Gurkensalat asiatisch“ entstanden.
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
Nach den Alten Weisheitslehren ist es wichtig, möglichst Lebensmittel nach deren jeweiliger Saison zu essen. Die Natur weiß genau, was der menschliche Körper zur jeweiligen Jahreszeit benötigt. Die Gurke ist ein Sommergemüse, da sie kühlt und das „Feuer“ löscht. Gurken sollte man im Winter eher meiden. Im Winter braucht der Körper mehr Energie und sollte nicht auskühlen.
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
Ich experimentiere gerne mit verschiedenen Zutaten, Gewürzen, Geschmäckern und Essenskulturen. Durch das Lernen neuer Sprachen, lerne ich auch viel über die unterschiedlichen Küchen kennen und liebe es, verschiedene Stile miteinander zu vereinen und gemeinsam mit Ayurveda ein kulinarisches Erlebnis zu komponieren. Mein Rezept „Ofenkartoffel mit buntem Gemüse und Sojadip“ ist aus der Vereinigung unterschiedlicher Traditionen und Geschmäckern entstanden.
Jacket potato (roasted potatoes) from England
Mein letzter Aufenthalt in Wales war nicht nur ein sprachliches, sondern auch ein kulinarisches Erlebnis. Mein Englisch Lehrer, bei dem ich 3 Wochen verbringen durfte, war neben seiner Lehrertätigkeit auch ein hervorragender Koch und hat mich täglich mit walisischen und englischen Köstlichkeiten verwöhnt. Eines davon sind die berühmten „Roasted Potatoes“. In Großbritannien hat der „Sunday Roast“ seine Tradition. Am Sonntag wird groß aufgekocht mit einem sogenannten Sonntagsbraten (jede Art von Fleisch) und diversen Beilagen wie Ofengemüse, Salate, selbstgemachte Saucen und natürlich die „Roastet Potatoes“ ein Muss zu jedem „Sunday Roast“ wurde mir verraten. Wenn Du an einem Sonntag durch Großbritanniens Straßen ziehst, wirst Du an jedem Eck Schilder mit Einladungen von Restaurants zum Sunday Roast finden. Ich habe mich total in diese Art der Zubereitung von Kartoffeln verliebt und auch meine Familie fragt immer wieder danach.
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
Da ich Kuhmilchprodukte nicht so gut vertrage, habe ich mich am Seidentofu versucht. In meiner ayurvedischen Kochausbildung bin ich das erste Mal auf dieses Produkt gestoßen. Generell bin ich sehr vorsichtig mit Soja, da es sehr östrogenhaltig ist und Allergien auslösen kann. Ich achte auf die Qualität des Seidentofu und beziehe ihn im sortierten Bio-Einzelhandel. Wie mit jedem Lebensmittel gilt auch hier – „Die Dosis macht das Gift“. Wenn nicht täglich und in großen Mengen genossen ist Qualitätstofu eine abwechslungsreiche Eiweißquelle.
