EIN INTERVIEW MIT AYURVEDA SPEZIALISTIN- MIRIAM DELIES Ich habe Miriam im Europark bei einer Yoga-Stunde (yes, im Europark) kennengelernt. Ich bin fasziniert von Menschen die ihrer Leidenschaft folgen, und sowohl ihr Wissen wie auch ihre Erfahrung mit anderen teilen wollen. So wie Miriam, deren Drive es ist Anderen zu helfen und dies mit Demut und Hingabe tut. Ich habe die…
Kategorie: Ayurveda
Mexican Cooking in Salzburg
Mexican Cooking in Salzburg Mexican food is an old-time favourite, yet it is not easy to find authentic cooking on this side of the globe. Die Cabreras do a great job in Salzburg, no question, but if you feel like having a tasty (and hot) bite in the comfort of your home, Regina can teach you how. Her kitchen…
Vegan Cooking with Sebastian Copien
Why learn vegan cooking if you are not vegan (and have no intention of becoming one)?
Good question. But Sebastian’s cooking expertise and his sensitivity is beyond any discussion around veganism. His love for pure, sustainable and ethical food makes every single one of his (not always complex) dishes a sensual experience and a form of inspiration. Eating his food makes one wonder how we got trapped into the belief that industrial, artificial and tasteless food was all we needed? That a soulless kitchen would provide for deep satisfaction and nourishment at the physical, emotional and energetic level? His course (and his kitchen) are a call to rethink eating and to give cooking back the importance it deserves.
Under the motto: “If the veggies are bland, don’t blame the vegetables” he’s come up with dozens of recipes (collected in three books) that satisfy the taste buds and fill up the bellies of even the most skeptical meat eaters (believe me, I’ve tried them on some tough cookies!).
Yet it is not his recipes that impress me the most, but his free spirit and his love for nature, traits that make him not only a good cook and a great teacher, they make him a truly inspirational HUMAN being.
Thanks Sebastian for the wonderful course!
Chimichurri: a green recipe
A South American classic and a good friend at grill parties- Chimichurri!
Greens are thought to drain out excess moisture accumulated in the cold and damp winter months. Through their bitter qualities they also help purify the blood and are packed with antioxidants, making this recipe a good friend both in summer and in spring and a simple way to give toasts, eggs, pasta and vegetables (pretty much everything) a special taste!
There are countless Chimichurri recipes but the core ingredients are always the same: parsley, vinegar, olive oil, garlic, salt & chili.
After years of leading a life without chimichurri, I was happy to find it again at GustaV and was inspired to bring it back into my life by my new Mala Necklace from Nintaanzi, a project supporting Peruvian women while celebrating their culture and heritage. I love the deep green of my mala and the connection to the South American artisan communities it awakens… food and meditation are powerful tools for transformation!
Here is what I came up with:
2 Tablespoons of organic apple cider vinegar
¼ Teaspoon of cayenne pepper or dried chipotle chili (my favorite chili, rediscovered at Sebastian Copien’s cooking workshop)
60 Grams of parsley
2 Bulbs of garlic (roast it if you cannot digest it raw)
100 ml of organic native olive oil
Salt & pepper to taste
Wash and chop the parsley and blend all the ingredients in a food processor to an oily, pesto-like consistency. Best when eaten fresh, it will keep for 1-2 days in the refrigerator.
Get the whole story on Nintaanzi, a project by my friend Flor in Munich and
learn more about the benefits of parsley in our bodies in Dr. Doulliard’s article
Guacamole – cooking with Abraham at Die Cabreras
A very simple, yet extremely tasty and versatile dish: GUACAMOLE! Thank you, Abraham, cook and owner at Die Cabreras for your great recipe and your time. If you are curious about some ayurvedic tipps on how to enjoy this Mexican speciality read the text below the video.
A ripe avocado and other ingredients for great guacamole!
Learn the keys to the best guacamole from Abraham, owner and cook at Die Cabreras, Salzburg’s best Mexican Restaurant. The video with the whole recipe will be online next week, but first things first: How do you know if the avocado is ripe? Learn a simple but effective tip to telling a ripe avocado on the video.
Cooking Tutorial: Hummus at Jeanskamel with Nabila
One of the best parts about my job is meeting and working with very inspiring people of all sorts. I am so grateful to have met Nabila Irshaid, a visual artist, mother and multitalented woman who is amazingly never tired of implementing new ideas and creating new spaces both for herself and for others. She has just recently opened a new room in Salzburg for art, coffee and upcycling of new materials: Jeanskamel, which is meant to be a meeting point and a space for inspiration and exchange where she works with the help of refugees.
With a Palestinian background, she not only knows how to bake great brownies but owns the secrets to a good hummus and this is what she so kindly shared with us in this tutorial. Danke, meine Liebe!
Visit her unique space at the Müllner Hauptstrasse 12 and try her hummus yourself!
Ayurveda Interview with Neelesh Taware
Out of all of the teachers of Ayurveda I have had, Neelesh has been one of the most influential. His openness and curiosity make him a bridge between cultures and his knowledge, skill and experience are a gift to all his students. His manners are polite, his mind clear and his heart big. Thank you Neelesh for coming to Salzburg!
Cooking Tutorial: Immunity Tea
Immunity Tea
A great way to boost your immune system naturally!
And because being sick is no fun, use it as a preventive method when the first signs of a cold arise or as a way to recover faster. If it doesn’t help, it won’t hurt either. The tea is delicious and very easy to make. Watch the video or follow the instructions bellow it.
Cooking Tutorial: How to make a great espresso!
You might wonder what a coffee tutorial is doing in a Yoga & Ayurveda blog; I asked myself the same thing, too. But because coffee has a special place in my life and restriction and purism don’t anymore, I thought I would share with you the love for a drink that encourages us to choose quality over quantity and can actually teach us about mindful eating and wise consumption. Klick here to learn more about coffee from the ayurvedic perspective and read the the text below the video for Denise’s tips on making a great espresso at home.
Produced by Loving Salzburg, filmed at GustaV: Salzburg’s first (very good) vegan Bistro.
Because I don’t have a wonderful coffee machine at home, I asked Denise for tipps on making coffee at home. This is what she said:
1. Buy a good quality coffee. Preferably organic and fair trade.
2. Grind freshly for every cup for extra good results.
3. Keep the beans in an air tight container.
4. Use an Italian coffee maker, they will give you good results and save space in the kitchen.
5. Make and enjoy the coffee in mindfulness.
Thanks GustaV for your time, your tips and your wonderful coffee!